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    misfit

    Chicago, Illinois, United States

    Chef #30640

    Chicago, Illinois, United States

    Joined: Feb 07, 2002

    Birthday: Feb 04

    45 reviews by misfit

    1 - 10 of 45 sorted by Date | Rating | Helpful

    Reviewed Mexican Calabacitas
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      |  By LorenLou

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    "As advertised, a very good way to make use of zucchini. I made a couple of modifications. I added the garlic only after the onion and zucchini had been cooking a few minutes (for fear it would burn. Also, 1 lb. of cheese is way too much, in my opinion. I added 12 oz., and even that was a little much. In the future, I may just sprinkle cheese on t..."

    Jan 8, 2004 on Food.com

    Recipe #72363

    Reviewed Refried Beans
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      |  (7 people found this helpful) |  By Dib's

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    "This was quite a treat, as I was raised to believe refried beans were strictly to be enjoyed straight from a can. I used Tecate beer, (sticking with the Mexican theme, which provided a perfect flavor when taste-tested after the proper cooking time. The problem was, I started my enchiladas late, so I had to keep adding more and more beer to keep t..."

    Feb 26, 2003 on Food.com

    Recipe #10614

    Reviewed Honey, Goat's Cheese Delight
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      |  By IngridNL

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    "I enjoyed this interesting mix of flavors. I made these as an appetizer to my Valentine's Day feast, but they could possibly be used as a dessert or brunch food as well."

    Feb 17, 2003 on Food.com

    Recipe #33915

    Reviewed Time/Life Swedish Meatballs
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      |  (5 people found this helpful) |  By Lennie

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    "These were very good! I did add 1 tsp. dill to the meat mixture. Also, I added nearly 1 cup of beef broth to the sauce in order to achieve desired consistency, which was still quite thick."

    Feb 3, 2003 on Food.com

    Recipe #13892

    Reviewed Salsa-Authentic
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      |  By Steve_G

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    "Delicious, fresh salsa! I added a couple of chopped jalapenos(seeds removed, and it was a perfect, mild heat for me. The flavors definitely improved after intermingling in the refrigerator overnight."

    Jan 30, 2003 on Food.com

    Recipe #23641

    Reviewed Cheesy Beer Batter Bread
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      |  By FireRaven

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    "I used sharp cheddar cheese and a bottle of Killians(it was all I had on hand. Surprisingly, the bitter aftertaste was nearly nonexistant. I did prefer this bread sliced thin and toasted, with butter, garlic salt and pepper."

    Jan 21, 2003 on Food.com

    Recipe #30071

    Reviewed Cabbage, Sausage and Potato Stew
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      |  (11 people found this helpful) |  By Sharlene~W

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    "After my first taste, this was a four-star recipe. But the more I ate, the more I wanted! It gave me a nice, warm feeling on a cold winter night. A few small changes I made were to add diced onion and garlic while browning the kielbasa, and to substitute chicken stock for half the water. "

    Jan 20, 2003 on Food.com

    Recipe #15392

    Reviewed Coq au vin blanc
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      |  (1 person found this helpful) |  By kitina

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    "This was delicious. Fairly simple to prepare. Next time I make this, I will add more liquid to the flour mixture, as I believe a thinner sauce would be desirable."

    Jan 19, 2003 on Food.com

    Recipe #47213

    Reviewed Mushroom Casserole
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      |  By Kim1

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    "As I began to prepare the stuffing mix, according to the package directions, to start this recipe, I suddenly second-guessed myself. Taking another look at the recipe, it seemed to imply the use of unprepared stuffing mix in the casserole, which sounded to me like it would be a bit dry. Even so, I used the unprepared stuffing mix and proceeded on,..."

    Jan 19, 2003 on Food.com

    Recipe #27441

    Reviewed Cordon Bleu Casserole
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      |  By yooper

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    "This was a decent casserole if you're looking to use up leftover cooked chicken, but I don't know that I would make it again. It's just so heavy, that even though it's very tasty, you get sick of it quick. I have to admit, I threw away the leftovers. "

    Jan 14, 2003 on Food.com

    Recipe #19891

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