Chef #1051793's

6out of6

Reviews

Moroccan Mushroom Couscous

Posted by ~Rita~  

Meh. Although the overall concept and flavors were good, I thought there were a couple of flaws that made it less than it could have been. I didn't enjoy it as much as some other Moroccan couscous recipes. We did not use saffron, and I'm glad,... — Chef #1051793 Jan 21, 2009

Recipe #86590

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Aloo Gobi

Posted by chuckdarwin  

This is the best recipe I found for this online. I would recommend a bit more turmeric and ground cumin seed, cayenne pepper, and ground coriander instead of garam masala. We used olive oil and three very large cloves of garlic. We did not have... — Chef #1051793 Jan 17, 2009

Recipe #84324

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Easy Lemon and Dill Salmon

Posted by muvisionate  

This is the best recipe I found for this online. I would recommend a bit more turmeric and ground cumin seed, cayenne pepper, and ground coriander instead of garam masala. We used olive oil and three very large cloves of garlic. We did not have... — Chef #1051793 Jan 17, 2009

Recipe #347216

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Lemon Garlic Alaskan Halibut

Posted by I Cook Therefore I Am  

I would give this 3.5 if I could. I'm not an expert in cooking fish but I do enjoy eating it. I had to substitute 3 tbsps lemon juice and 1 tsp pepper (white finely ground) for the lemon pepper. The fillets I used were one inch thick. This... — Chef #1051793 Jan 13, 2009

Recipe #342382

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Roasted Winter Squash Pasta

Posted by Maureenie  

I was very disappointed with this recipe, which I followed to the letter. Maybe my squash was not of very high quality, but it certainly smelled nice when fresh. Maybe I did not salt the pasta generously enough, but I used about two... — Chef #1051793 Dec 22, 2008

Recipe #344498

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Rustic Country Loaf

Posted by Lauralie41  

I cook a lot of bread by hand. This recipe is okay but the loaf is small. I did not have to add any water and I did not find the dough sticky- I used Bob's Red Mill organic wheat flours (white unbleached and whole wheat). It took hours to rise,... — Chef #1051793 Nov 29, 2008

Recipe #118404

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