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    peachmarie

    Washington Township, NJ

    Chef #1981378

    Washington Township, NJ

    Joined: Aug 13, 2008

    4 reviews by peachmarie

    1 - 4 of 4 sorted by Date | Rating | Helpful

    Reviewed Panko Crusted Tilapia
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      |  (2 people found this helpful) |  By Kizzikate

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    "I know this has been said, but YUMMY!! This seriously is not only the most delicious fish I've ever made, but the best I've ever tasted--and I eat a lot of seafood! I did use fresh tilapia that was just caught today, so I think I have to attribute a portion of it to that. The crust was perfect and crispy, and so flavorful, but did not overshado..."

    Aug 12, 2011 on Food.com

    Recipe #219784

    Reviewed Fruit-Tart Flag

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      |  (5 people found this helpful) |  By peachmarie

    "These were yummy & a big hit! First of all, I came up with a solution to the problem of making them in advance & having soggy phyllo cups. I used the Athens brand as others have & put them in the oven briefly for a little extra crispness as the package directs. HOWEVER, prior to that I popped a flattened mini marshmallow in each one. It melted & I ..."

    Jul 5, 2011 on FoodNetwork.com

    Reviewed Quick Vanilla Buttercream Frosting

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      |  (2 people found this helpful) |  By peachmarie

    "This is by far the best frosting I've ever had. I've always been disgusted by bakeries that make what they call "BUTTERcream" frosting with shortening. Then it should be called "Criscocream" . . . yes, this is sweet and buttery, but that's what it's supposed to be, after all! Otherwise, there are other frosting recipes out there that are more i ..."

    Apr 8, 2011 on FoodNetwork.com

    Reviewed Emmanuel's Baked Artichoke Hearts

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      |  By peachmarie

    "This recipe was so easy and very delicious. I'm a huge artichoke fan, and my favorite way to have them is steamed. However, for a quick veggie dish or appetizer, this is perfect because you taste the artichoke (not the marinade as in the yucky jarred kind, and the other flavors are delicious but are more subtle. I didn't use the anchovies, but ..."

    Aug 13, 2008 on FoodNetwork.com

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