Chef #272954's

17out of17

Reviews

Western Quiche

Posted by Leona  

This had a really strange texture and broke up when you removed it from the pan. It was also too "mustardy", as that was the only thing you could taste. Were I to modify the recipe to improve it, I would cut the mustard at least in half and reduce... — Chef #272954 Oct 28, 2009

Recipe #15515

select

Copycat Chili's Grilled Baby Back Ribs

Posted by ciao  

This is a great recipe. The second time I made it, I just used my favorite bottled sauce. They were still great and lots easier. I also cut back on the oven time a little bit, as I don't like my ribs to fall apart on the grill. — Chef #272954 Jul 1, 2009

Recipe #54234

select

Louisiana Style Flounder

Posted by KC_Cooker  

I've made this twice. I made it by the recipe the first time. The cajun spice was so overwhelming that I added a can of diced tomatoes to tone it down (not too hot, but too much spice, as in thyme, etc). I made it again this week, but cut the... — Chef #272954 Apr 29, 2009

Recipe #110783

select

Crustless Bacon, Spinach & Swiss Quiche - Low Carb

(1 person found this helpful) Posted by gracefire  

This is my favorite crustless quiche recipe - and I don't even like spinach! I'm a personal chef and make crustless quiches, frittatas and the like at least three or four times per week. This is the absolute best! I make it will all low fat... — Chef #272954 Aug 11, 2008

Recipe #209249

select

Thai-Style Tilapia

Posted by KelBel  

I made this twice. First I followed the recipe. It just didn't have much flavor. I thought it might be the lemon grass, so I tried the recipe again. It was just blah, not bad, just blah. On the positive side, it's pretty. If you like bland food,... — Chef #272954 Jul 30, 2008

Recipe #157589

select

Pecan Crusted Salmon

(2 people found this helpful) Posted by PaulaG  

I have made this recipe several times. The taste is great. I like it because it meets South Beach criteria. However, it always comes out looking like the photo - burned and most of the pecans fall off. Then I usually end up finishing the cooking... — Chef #272954 Feb 6, 2008

Recipe #88931

select

Edamole (Edamame Guacamole)

Posted by Bert's Kitchen Witch  

You forgot the avocados in the ingredient list. — Chef #272954 Jan 23, 2008

Recipe #219408

select

Italian Cauliflower Salad

(2 people found this helpful) Posted by Bergy  

The combination of vegetables was really good. Next time, I will sub balsamic or wine vinegar for the part of the lemon juice, as it was way too lemony for me. I also cut back on the celery when I reached the, "gee, that's a lot of celery!" point.... — Chef #272954 Jan 20, 2008

Recipe #11326

select

Fish With Herbs and Lime

Posted by dicentra  

That was worst tasting thing I have experienced in a while. I expected a fresh taste, but it was extremely bitter. The recipe is not salvageable. The only thing I changed was to use fresh rosemary instead of dried. Yuck!! — Chef #272954 Jan 7, 2008

Recipe #166613

select

Spicy Mexican Chicken Soup (South Beach Style!)

(1 person found this helpful) Posted by Cooky Doe  

Excellent and easy soup. I suggest you saute the chicken breast before adding, as last time I made this and added the raw chicken to the boiling stock, the stock got cloudy. Also, I disagree that it is too spicy, but I'm from Texas and we like... — Chef #272954 Jan 5, 2008

Recipe #257072

select

Broiled Tilapia With Thai Coconut- Curry Sauce

(1 person found this helpful) Posted by GaylaJ  

This is an excellent recipe and fairly easy. However, it should be credited to Cooking Light Magazine. — Chef #272954 Nov 5, 2007

Recipe #116882

select

Flounder Saute

Posted by bramble  

I'm a personal chef, and made this recipe for my customer. They rarely comment on any particular dish, but I received a special compliment on this dish. I made it with the cod this time. — Chef #272954 May 2, 2007

Recipe #43036

select

Southwest Style Tilapia

Posted by Barb Gertz  

It was really easy. It was O.K. and has possibilities. It needed more flavor. As others suggested, I would add more salt than was implied, (maybe garlic salt), something spicy like cajun seasoning or cayenne and maybe run the parmesan through the... — Chef #272954 Aug 9, 2006

Recipe #77689

select

Ww Creamy Mashed Cauliflower - Low Carb!

Posted by Verelucky  

Much better than the South Beach recipe for mashed cauliflower. Excellent recipe for low fat, low carb. — Chef #272954 Jan 18, 2006

Recipe #92855

select

Thai Flavored Coleslaw Salad

Posted by Kozmic Blues  

Great, I used splenda and added mint and cilantro. I didn't have any cucumbers, so I skipped that part. I was very happy with the result — Chef #272954 Jan 13, 2006

Recipe #63693

select

Creamy Baked Fish Fillets

Posted by Mercy  

The sauce was really bitter. I definitely would not make it again by the recipe. I used Spanish paprika instead of Hungarian which would account for the bitter taste. If I made it again, I would reduce the paprika to 1/2 tsp or to just a sprinkle... — Chef #272954 Jan 2, 2006

Recipe #105932

select

Zesty Tomato-Garlic Fish

Posted by Barb Gertz  

Way too acid. Maybe my garlic salt was old, but it had almost no flavor except sour and acerbic. — Chef #272954 Dec 15, 2005

Recipe #53833

select