Chef #576048's

6out of6

Reviews

Egyptian Tomato Sauce

Posted by chef zermane dit zermaki  

Love this sauce!!!! My husband couldn't get enough of it on top of his mujadarra. Definitely worth the extra effort, to serve along with a lebanese lentil rice dish. — Chef #576048 Sep 1, 2009

Recipe #169113

select

Lebanese Lentil/Rice Pilaf With Blackened Onions

Posted by Chef Kate  

This is an excellent recipe. I served this with the Egyptian tomato sauce, as suggested in chef Zermane's Mujadarra recipe (also on this site), instead of the sliced tomatoes. It's more work, but definitely worth the extra effort. Everyone... — Chef #576048 Sep 1, 2009

Recipe #78824

select

Paraguayan Cornbread - Sopa Paraguaya

Posted by Olga Drozd  

Very good recipe, the cornbread was so moist! I added a can of fire-roasted diced green chiles (drained), and did half sharp cheddar and half monterey jack cheese. I also used frozen corn (defrosted) instead of canned corn. Everyone loved it,... — Chef #576048 Aug 30, 2009

Recipe #161773

select

Albanian Tomato Cucumber Salad

Posted by Enjolinfam  

Excellent salad! So easy to make too! I didn't have any mint, but I wonder if it would have given the salad an interesting twist. I'll try that next time. — Chef #576048 Jun 28, 2009

Recipe #307882

select

BBQ Ribs

Posted by Robbie Rice  

I love BBQ babyback ribs, one sure way to make the ribs tender without being waterlogged (which happens when they are boiled in water) is this method I learned from a personal chef to the CEO of a large corporation: Preheat oven to 375 degrees.... — Chef #576048 Mar 18, 2009

Recipe #8592

select

Crock Pot Russian Cabbage Soup

(2 people found this helpful) Posted by Picholine  

A delicious, hearty soup, with a perfect balance of sweet and sour. It was very easy to make. I do not own a crock pot, so I cooked it on the stove top over low heat. I did the first step (meat, onions, broth and tomatoes) for 1 1/2 hours.... — Chef #576048 Sep 25, 2007

Recipe #118018

select