chef 305256's

14out of14

Reviews

My No Roll Pie Crust

(2 people found this helpful) Posted by LAURIE  

I didn't care much for this crust, it was falling apart and too salty for the lemon meringue pie i made. — chef 305256 Oct 15, 2006

Recipe #51537

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Fast Microwave Lemon Meringue Pie

Posted by evelync  

OMG, this is great, you're such a star!! LMP is one of my favorite desserts, but I was always deterred from making it because of the hours of stirring involved. This makes it extremely easy and quick. Why would anyone do it any other way?? — chef 305256 Sep 26, 2006

Recipe #29844

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Honey Ginger Grilled Salmon

(1 person found this helpful) Posted by Mirj  

very very yummy. i used shallots rather than green onions and put in less ginger than called for because i was scared it would be overpowering. I used the foil method too and that helped it "marinate" even after it was done and it made for great... — chef 305256 Sep 26, 2006

Recipe #13982

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Famous Challah

(15 people found this helpful) Posted by Tante B  

Definitely the best challah recipe around. It is recommended to increase the amount of sugar to 1 cup for sweet loaves. If you leave out the double braiding, it makes 4 decently sized challot. To freeze: after the first rise, put in ziplock and... — chef 305256 Sep 18, 2006

Recipe #90765

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Our Favorite Brownies

Posted by FlemishMinx  

I absolutely loved the texture of these brownies-just what I was looking for, soft and dense. The taste, however, was less satisfactory. Something was off, I wonder if it's the powdered sugar-but I suspect that's what helped the texture. Maybe the... — chef 305256 Aug 20, 2006

Recipe #89882

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Lentil Barley Stew

Posted by Ms*Bindy  

This was very tasty indeed, but it took way longer than 45 min. for the lentils to cook properly (more like 1 hr. 15 min) and I had to keep on adding broth to keep it from burning. I left out the cinnamon and parsley. — chef 305256 Aug 3, 2006

Recipe #116045

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Libby's Famous Pumpkin Pie

Posted by KatieMom84  

really sorry, but I was disappointed with this recipe. It was way too sweet (and i used 1/2 cup sugar) and too spicy for my taste. — chef 305256 Aug 3, 2006

Recipe #101104

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Grilled Lemon Salmon

(4 people found this helpful) Posted by MizzNezz  

I made this for my husband's 30th birthday and served it with Baked Garlic Rice Pilaf from this site, it was amazing!! Since I don't have a grill, I baked it, keeping some of the juice from the marinade-just cover it with foil for about 20-30 min,... — chef 305256 Jul 18, 2006

Recipe #30469

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Whole Wheat Bread - On the Lighter Side

(1 person found this helpful) Posted by Nicole Howton  

This was very disappointing. It tasted ok, but I think the title is misleading since it's not necessarily a light bread, it just makes less than similar recipes-I only got one loaf out of it. — chef 305256 Apr 17, 2006

Recipe #9042

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Last Minute Carrots

(1 person found this helpful) Posted by Jen T  

I wanted to try these out, so I made half a batch (with margarine) in the morning to take to work, but ended up finishing it on the spot! Extremely easy, quick and delicious. — chef 305256 Apr 16, 2006

Recipe #28440

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Barbecue Pigs in a Blanket

(1 person found this helpful) Posted by Lvs2Cook  

Perfect. DH was skeptical at first, but the combination of BBQ sauce and maple syrup came out excellent. Made them with puff pastry. — chef 305256 Apr 16, 2006

Recipe #139172

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Kim's Sweet Potato Casserole

Posted by Malriah  

I left out the topping and even then it was way too sweet for me, more like dessert, but others at the table gobbled it up, hence the 4 stars. — chef 305256 Apr 16, 2006

Recipe #84504

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Sole Amandine

(3 people found this helpful) Posted by bert  

I had to use nasty Passover margarine (made from palm oil) to make this and even then it came out yummy! Somehow the lemon rind gets a little sweet as it bakes and the almonds complement the fish wonderfully. — chef 305256 Apr 16, 2006

Recipe #73378

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Lacy Potato Kugel

(3 people found this helpful) Posted by Kishka  

I made this for Passover with olive oil, heating the oil in the pan essentially turns the kugel into one giant (amd yummy!) potato latke. If you like your kugel thick like us, 9*13 may be too big a pan to use. — chef 305256 Apr 16, 2006

Recipe #71313

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