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    wineo

    Chicago, IL

    Chef #1916904

    Chicago, IL

    Joined: Jan 14, 2006

    6 reviews by wineo

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

    Reviewed Blueberry Frozen Yogurt

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      |  (1 person found this helpful) |  By wineo

    "I love Giada, but this recipe is not good. It takes a while, and as another commenter noted, it becomes very icy after it's been frozen. Though the true let down is the end result... it was boring and I thought the Thyme flavor came on too strong. Skip the sauce and you're better off mixing the ingredients in a bowl or blended into a smoot ..."

    Jan 13, 2012 on FoodNetwork.com

    Reviewed Haricot Vert - French Green Beans With Garlic and Sliced Almonds
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      |  (1 person found this helpful) |  By Rita~

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    "Great recipe. I had 8 ounces of Hericot Verts on hand so I only added about a tablespoon of water at the end -- it was not watery at all. Seasoning with course sea salt is a must. Overall, very simple, healthy and delicious!"

    Sep 25, 2011 on Food.com

    Recipe #107639

    Reviewed Beef & Orzo Mediterranean Style
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      |  By Matthew Molus

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    "This is my go-to dinner for week nights. I made mine without Spinach and Tomato and it turned out delicious. I topped with fresh Parsley and grated Pecorino Romano. It's a dangerous dish... as in too easy to eat too much."

    Sep 22, 2011 on Food.com

    Recipe #177270

    Reviewed Crispy Baked 'Fried' Chicken

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      |  (1 person found this helpful) |  By wineo

    "I thought this recipe was excellent, and pretty easy to make. As someone who always complains that chicken is "too dry", the buttermilk and cornflake coating perfectly held in the juices, and the spices added a nice subtle flavor to the meat. Since I didn't have sage on hand, I substituted with dried thyme. The chicken was flavorful on ..."

    Jun 27, 2011 on FoodNetwork.com

    Reviewed Nick and Toni's Penne Alla Vecchia Bettola

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      |  By wineo

    "@Allison from Fairfield - Yes, you do strain the tomatoes from the can to remove the watery liquid. "

    Aug 7, 2010 on FoodNetwork.com

    Reviewed Spinach and Bacon Quiche

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      |  By wineo

    "While I stayed true to the structure of the dish, I made a three modifications. First, I didn't use any spinach; second, I used parmesan, mozzarella and provolone; third, I added white pepper and some nutmeg (to the egg mixture. They key to a good quiche is a perfect seasoning and texture. Even with my modifications, this was the creamiest, most ..."

    Jan 4, 2010 on FoodNetwork.com

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