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    oliveoil

    Chef #64412

    Joined: Dec 16, 2002

    8 reviews by oliveoil

    1 - 8 of 8 sorted by Date | Rating | Helpful

    Reviewed Sausage, Peppers and More
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      |  By Doanique

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    "I also was concerned about adding the olive oil but did it anyway. Next time I\'ll leave it out and see what happens. The flavor was very good and it smelled wonderful while it was in the oven. Next time I\'ll use it for the base of a frittata."

    May 18, 2004 on Food.com

    Recipe #91267

    Reviewed Cinnamon Bear Claws (Once a Month Cooking
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      |  (1 person found this helpful) |  By Tish

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    "I put the 1 tablespoon butter, the sugar, cinnamon, nuts and raisin (or dried sweet cherries in the food processor and mixed them altogether. The first batch I used all 4 T. of the butter, which was too much and the filling oozed out when baking. Backed off the amount of butter, since there is so much in the dough, you probably won't miss it. I d..."

    Sep 7, 2003 on Food.com

    Recipe #30876

    Reviewed Mysterygirl's Chipotle Chili Ketchup
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      |  (3 people found this helpful) |  By riffraff

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    "I made this for a friend's birthday present, he loves ketchup. He loved this recipe and has returned to jar to me already for a refill. The only thing I did differently was to run it through the Foley mill using the "fine" disk. This took out the skin and seeds. I also didn't use the entire 1/4 cup chipotle. That would be WAY too hot for me. Chipo..."

    Jul 3, 2003 on Food.com

    Recipe #61551

    Reviewed Chicken Papadoris
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      |  By William (Uncle Bill) Anatooskin

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    "Even my 31 year told son, who doesn't like sauces on anything, ate three helpings of this. I forgot to add the pine nuts, even after I had toasted them so I'll save them for next time. They would have added a different texture to the entire dish but I didn't remember them until after we all ate, so we obviously didn't miss them. Great recipe. I'll..."

    May 23, 2003 on Food.com

    Recipe #16628

    Reviewed Rhubarb-Strawberry Cobbler
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      |  By HappyBunny

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    "It's rhubarb time here so I went looking for a recipe. This is very good. I also added a chopped up apple, just because it was in the drawer. If you want the sauce thicker in this recipe, you might try adding a little tapioca or cornstarch to thicken. Very good without, however."

    May 22, 2003 on Food.com

    Recipe #8380

    Reviewed Sardinian Parchment Bread
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      |  (1 person found this helpful) |  By Jellyqueen

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    "Even though this bread is not highly flavored it is still quite delicious and easy to make. I made short work of the rolling out process by using my pasta attachment on my Kitchenaide mixer. I'm teaming the bread up with Spiced Sweet Roasted Red Pepper & Feta Hummus for a party tonight."

    Apr 5, 2003 on Food.com

    Recipe #57935

    Reviewed Shrimp chowder with fennel
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      |  By Chef Kate

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    "I made this recipe exactly as stated up to the point of adding 1 1/2 cups of cream. I started with 1/2 cup and decided that was enough for us. A delicious soup and with our temperature hovering around zero yesterday, it was very comforting. I'm going to stretch the leftovers with a little more stock, another can of tomatoes and maybe another 1/2 c..."

    Jan 23, 2003 on Food.com

    Recipe #29733

    Reviewed Bavarian Beef
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      |  (9 people found this helpful) |  By Miss Annie

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    "This recipe has great flavor! If you didn't know what was in it, you would be guessing the whole time you are eating.The instructions call for adding onions but there were none in the list of ingredients so I just sliced up an onion. I also baked it in the oven at 300 degrees for 4 hours.My leftovers will be the basis for some great beef and noo..."

    Jan 7, 2003 on Food.com

    Recipe #46979

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