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    kjoeisu

    Ames, IA

    Chef #1584092

    Ames, IA

    Joined: Mar 24, 2010

    7 reviews by kjoeisu

    1 - 7 of 7 sorted by Date | Rating | Helpful

    Reviewed Thick and Creamy New England Clam Chowder
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      |  By teen

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    "Just like everyone else, I have to say this one is excellent. People love the dill in it. I add an extra can of clams just because I like them."

    Oct 24, 2011 on Food.com

    Recipe #52272

    Reviewed Peach Crisp
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      |  By M&Mers

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    "Excellent, so quick and easy to make!"

    Oct 13, 2011 on Food.com

    Recipe #25962

    Reviewed Chicken Fried Steak
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      |  (1 person found this helpful) |  By FolkDiva

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    "Perfect flavor and texture. The hot sauce is a nice touch that doesn't take over flavor or spice it too much. Absolutely delicious."

    Oct 9, 2010 on Food.com

    Recipe #322706

    Reviewed Greek Lamb Stew With Feta
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      |  By Cadillacgirl

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    "This was really good. The recipe makes a pretty thick stew. I needed a bit more volume, so added 4 more cups of beef broth and 1/4 cup cornstarch dissolved in water (to keep it thick. Flavor was amazing."

    Oct 9, 2010 on Food.com

    Recipe #428064

    Reviewed Light & Tasty Spiced Apple Dessert
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      |  By Carol G.

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    "Similar consistency to bread pudding, but lighter. Really easy to make, very delicious. Great recipe."

    Mar 28, 2010 on Food.com

    Recipe #214224

    Reviewed Soup Nazi's Seafood Bisque
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      |  By "Food:The Way To Anyone's Heart"

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    "Soup had great flavor. I expected it to be a little thicker as a bisque. I couldn't afford lobster, so I substituted salmon, which worked fine. Next time I will probably add a 6 oz. can tomato paste at step 18. I will also add 1 Tbsp cornstarch mixed in 1 Tbsp water at step 20 to thicken soup more. Again, great flavor."

    Mar 28, 2010 on Food.com

    Recipe #227888

    Reviewed Pete's Own Southwest Beef Roast
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      |  (1 person found this helpful) |  By peter deuel

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    "The leftover tomatoes can make a base for a very tasty chili."

    Mar 25, 2010 on Food.com

    Recipe #8682

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