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    lakeout

    southeast

    Chef #383114

    southeast

    Joined: Nov 13, 2006

    24 reviews by lakeout

    1 - 10 of 24 sorted by Date | Rating | Helpful

    Reviewed Bacon Wrapped Boursin Stuffed Chicken Breasts - a Deux!
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      |  (5 people found this helpful) |  By French Tart

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    "This was very good, but I did take some liberties. Used 'no name' garlic/herb soft cheese, which was excellent but might have been a tad too soft/melty. And I subbed center-cut bacon -- the chicken was done before the bacon was crispy. I will either broil briefly before serving, or will try again with bacon the recipie calls for. I used about..."

    May 27, 2010 on Food.com

    Recipe #214740

    Reviewed Grilled Shrimp With Garlic & Herbs
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      |  By Rita~

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    "A keeper - so easy, fast, and complex tasting. thank you for sharing!I marinated for about 30 min. in fridge & 10 at room temp - used fresh basil, fresh lemon juice, halved & sliced garlic to resemble slivered almonds - and added a generous squeeze of fresh lime juice. Cooked over med. high heat in nonstick pan till shrimp all done, didn't tak..."

    Apr 16, 2010 on Food.com

    Recipe #128679

    Reviewed Vietnamese Grilled Pork Tenderloin
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      |  By Cookin-jo

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    "EXCELLENT! I marinated about 20 hours, then broiled in-house (winter time about 5 1/2 minutes each 'side' on HI, came out great. Note that you have to make 2 tenderloins because: 1. they come 2/pack, and 2. one will be completely eaten by 'tasting' before you're ready to serve. (Initially it doesn't look like enough marinade, but after about 6..."

    Feb 19, 2010 on Food.com

    Recipe #137407

    Reviewed Low Stress Baked Eggs
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      |  (2 people found this helpful) |  By Debber

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    "Excellent - I used canadian bacon, tasted GREAT. I do have a warning: "WIDER is better!!!" (I had a slight problem -- made it with 5-eggs, but the dish was a bit too deep & it didn't cook evenly -- works great with wider, shallower pan! Thanks!"

    Feb 18, 2010 on Food.com

    Recipe #208437

    Reviewed Carrabba's Sausage and Lentil Soup
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      |  By Boo's Mom

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    "I sort of combined this recipie & #195763 ... it hasn't even finished cooking yet & I'm tasting every time I walk by ... YUMMY!! Thank you!My changes: 1st. removed casings from 1-package of grocery brand sweet italian turkey sausage (about 1.4 pounds & browned without oil in my soup pan, removed sausage & drained off all fat, then in same pan..."

    Jan 9, 2010 on Food.com

    Recipe #162864

    Reviewed Lentil Soup for People Who Thought They Hated Lentils! - Meat Op
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      |  By Caithi Romeo

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    "DEFINITELY leave overnight, and DEFINITELY add cheese to top (I used Asiago, personal preference. Thanks for sharing such a healthy recipie!"

    Nov 19, 2009 on Food.com

    Recipe #99564

    Reviewed Oatmeal Salmon Patties
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      |  By kindcook

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    "I like the taste -- used fresh dill, which I think helped: BUT consistency waaay off. Tried with quick oats and then 5 minute old fashioned, both too 'wet' to make good patties. And yes, I drained the salmon before using. Anyone who got good patty consistency care to share your secret?"

    Nov 19, 2009 on Food.com

    Recipe #95227

    Reviewed Ww 0 Point Weight Watchers Cabbage Soup
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      |  By dageret

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    "I LOVE LOVE this recipe, thank you. 2nd time round, I made with 1/2 veggie & 1/2 beef stock, about 4 cups worth. Lots of cabbage, extra zucchini, and added some Kashi rice pilaf (about 1/4? cup .... then added some chalula (hot sauce ... to die for. Didn't bother sauteeing the tomato past & spices with veggies. Thank you so much for sharing!"

    Nov 14, 2009 on Food.com

    Recipe #128956

    Reviewed Turkey Loaf - SBD
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      |  By dale!

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    "healthy -- but not very exciting. the lentil meatloaf has waaay more flavor. Made exactly according to recipie, just too 'blah' for me -- might be ideal for those who don't like more exotic/spicy concoctions tho."

    Nov 14, 2009 on Food.com

    Recipe #81316

    Reviewed Really Good Vegetarian Meatloaf (Really!
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      |  By SaraFish

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    "Surprising *loved* this recipie. I will add the bbq sauce or chipolte sauce next time for more flavor, but very impressed. A keeper, thank you."

    Nov 14, 2009 on Food.com

    Recipe #33921

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