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    tallentedmango

    Ringgold, GA

    Chef #1762617

    Ringgold, GA

    Joined: Apr 14, 2006

    5 reviews by tallentedmango

    1 - 5 of 5 sorted by Date | Rating | Helpful

    Reviewed Pumpkin Bread

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      |  By tallentedmango

    "This was by far the best recipe for Pumpkin bread/muffins I have ever tried. Just made it for Christmas Eve breakfast! I did sub coconut oil/melted butter combo for the veg. oil, because we don't eat veg. oil. Also, I used freshly ground soft wheat and only 1 cup of sugar. It was so soft and moist, my husband said it was like eating a pumpkin ..."

    Dec 24, 2010 on FoodNetwork.com

    Reviewed Bourbon Chicken
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      |  (1 person found this helpful) |  By LinMarie

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    "The flavor was good! but my sauce never thickened. I'll try again with cornstarch. I don't live in high altitudes though. Also, next time I would brown the chicken, remove it and not add it back until the sauce is done. This is what they do in Chinese resturaunts. Simmering the chicken for 20 minutes after you cook it just makes tough meat."

    Dec 15, 2010 on Food.com

    Recipe #45809

    Reviewed Hot Artichoke-Spinach Dip

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      |  (1 person found this helpful) |  By tallentedmango

    "This was such a great recipe!!! I love sneaking white beans into things and this didn't even make me come up with the idea on my own. Served it with homemade bread bowl. Will do again and share with friends!!!!"

    Dec 11, 2010 on FoodNetwork.com

    Reviewed Basic Italian Bread

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      |  (3 people found this helpful) |  By tallentedmango

    "Thanks jim.priestly_4891583! I am making this bread again for a party today. I'll keep my ears open for cake yeast if it is superior. I'm a mom of 4 and I opt for Instayeast that I buy from my grain supplier. It keeps me baking bread each week since it doesn't take too long. But I would be up for trying cake yeast if I ever come a ..."

    Oct 27, 2010 on FoodNetwork.com

    Reviewed Pasta With Zucchini and Ham

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      |  By tallentedmango

    "This was super easy to make, the trick about soaking the zucchini in salt was genius! I will use that when I make cheese filling for lasagna or stuffed shells. I tripled the veggies and used a 13 oz. box of pasta. My family of 6 ate and then had leftovers for 2 the next day. Great way to have a big bowl of pasta with the carbs of a small one!! ..."

    Jul 16, 2010 on FoodNetwork.com

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