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    thetravelgod

    GA

    Chef #103085

    GA

    Joined: Sep 07, 2003

    6 reviews by thetravelgod

    1 - 6 of 6 sorted by Date | Rating | Helpful

    Reviewed Grits N' Greens Casserole
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      |  By AYAC

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    "Totally awsome - a co-workers wife made this for our Christmas party and everybody asked for the recipe. You can't go wrong with this one."

    Dec 14, 2010 on Food.com

    Recipe #154555

    Reviewed King Cake
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      |  By Connie K

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    "I would have given this recipe 5 stars except for 2 ingredient error that dont match up to the recipe in Southern Living. 1 For the active dry yeast it should be 2 (1/4 oz. envelopes active dry yeast for 1/2 oz. total and 2 The cream cheese should be listed as 2 (8 oz. packages of cream cheese for 16 oz. total. I submitted corrections to the..."

    Feb 5, 2008 on Food.com

    Recipe #90932

    Reviewed Deviled Oysters
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      |  (1 person found this helpful) |  By ratherbeswimmin'

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    "An awsome recipe and a great southern item. Instead of using ramekins I have saved the shells from some cherry stone clams (cleaned them up real good, soaked in bleach water and ran thru the dish washer 2-3 times to put the oysters mixture into. The presentation looks great."

    Nov 21, 2003 on Food.com

    Recipe #27157

    Reviewed Oyster Dressing
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      |  By ratherbeswimmin'

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    "This is great -- I made is last year (2002 and it was a HIT...now its a regular side dish."

    Nov 20, 2003 on Food.com

    Recipe #49458

    Reviewed Swiss Chard Dolmades
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      |  By Beth Wettergreen

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    "A great way to use Swiss Chard, after all who can obtain fresh grape leaves unless you live near a vineyard. The only problem I had with this recipe is the amount of salt in the lamb and rice mixture. 2 tsp. is quite a lot for 8 oz of lamb and 1/4 cup of rice. I used 1 tsp. and thought it was to much when I sampled before rolling them up. I wou..."

    Nov 17, 2003 on Food.com

    Recipe #3382

    Reviewed Wet Burritos
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      |  (1 person found this helpful) |  By Terri F.

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    "These are great. A fond reminder of the West Michigan \"

    Nov 17, 2003 on Food.com

    Recipe #33665

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