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    tappies

    North Reading, Massachusetts, United States

    Chef #19803

    North Reading, Massachusetts, United States

    Joined: Sep 24, 2001

    17 reviews by tappies

    1 - 10 of 17 sorted by Date | Rating | Helpful

    Reviewed Grape-Nuts Pudding
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      |  By dojemi

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    "Delicious and easy! My grandmother was visiting and mentioned that she was craving grapenut pudding, so I decided to give this a try. She was completely satisfied, as were we all! I made no modifications to the recipe as posted. It was custardy and just sweet enough."

    Jan 5, 2007 on Food.com

    Recipe #27942

    Reviewed Buttermilk Pancakes
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      |  (10 people found this helpful) |  By Aroostook

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    "Fabulous! They were so light that two of us ate the entire batch and neither of us feels overstuffed, just pleasantly satisfied.I used low-fat buttermilk in the batter and served them with pure maple syrup."

    Dec 24, 2006 on Food.com

    Recipe #32173

    Reviewed Grandma's Buttermilk Pancakes
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      |  By Sassy Sandra

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    "I made 1/3 the recipe and it fed 2 adults and a toddler with 3 pancakes left over. The flavor and texture are wonderful - this recipe may become my new pancake standard!"

    Dec 11, 2006 on Food.com

    Recipe #28882

    Reviewed Skillet Ziti With Chicken & Broccoli
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      |  By Teri G.

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    "Delicious and quick to make. My infant daughter loved it, too. I substituted frozen broccoli florets but otherwise followed the directions. The sauce did thicken for me."

    May 12, 2006 on Food.com

    Recipe #166100

    Reviewed Pork Chops With Pears
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      |  By Pianolady

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    "Absolutely delicious! I was looking for something I could make with what I had in the house, and I only had pears in syrup, but it worked well. I ended up with very moist pork chops with a yummy, sweet sauce."

    Dec 18, 2005 on Food.com

    Recipe #100039

    Reviewed Buttermilk Waffles
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      |  By Kimke

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    "I have made these several times (with no substitutions and they have become our favorite waffles. They have a nice crispness on the outside and a wonderful flavor. The small batch size is perfect for serving the two of us. The only tricky part is figuring out how much batter to put into the waffle iron since it is so thick."

    May 24, 2005 on Food.com

    Recipe #65390

    Reviewed Pineapple with Rum Sauce
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      |  By William (Uncle Bill) Anatooskin

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    "This is a delicious dessert. Just the right balance of sweetness and fruit acidity.It took no time to prepare, mostly because I substitued slices of a pre-cored and rinded pineapple for the whole pineapple. The presentation wasn't as pretty as this sounds to be, but the taste was great.I used the left-over sauce to heat some bananas and se..."

    May 24, 2005 on Food.com

    Recipe #18777

    Reviewed Katharine Hepburn's Brownies
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      |  (1 person found this helpful) |  By Lennie

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    "Moist but still light and somewhat spongy, just the right balance of chocolate and sugar, a nice texture in the mouth, and only dirtying one pot - this brownie recipe is a winner! I also like the small pan size, as a 9x13 pan of brownies generally goes stale in this house before being finished.I made no substitutions and used Hershey unsweete..."

    Feb 13, 2004 on Food.com

    Recipe #13253

    Reviewed Nutty Snickerdoodles-Small Batch
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      |  By tamibic

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    "I made my first batch of these last night, and it won't be my last! They have just the right amount of resistance as you begin to bite, then give away into a chewy delight. I used hazelnuts, which are delicious in this recipe. Next time, I will try pecans, which I think will also be a terrific complement to the flavor. I got exactly 20 cookies..."

    Jan 20, 2004 on Food.com

    Recipe #34315

    Reviewed Escargot a La Bourguignonne
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      |  By Julesong

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    "My mother fell in love with escargot on a cruise, and I tried several recipes before I found one that lived up to her gastronomic memories. It is, of course, this one!The balance of butter, parsley, and garlic is perfect in this recipe. Others I tried were overpowered by the parsley or garlic. And, as Bob noted, the brandy sends this dish ov..."

    Dec 26, 2003 on Food.com

    Recipe #7373

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