United States Chef

Smokinhotchef Profile

Toolbox

Comments

Reply

Bob Vincent

August 7, 2012

Smokin:
Thanks for your comments on the Chicken Fattoush recipe. Let me know how it turns out if you try it. It is not overpowering in terms of Middle Eastern spice. Just enought to know you are eating a dish from that region. Again, thanks for your input.
Best Regards,
Bob

or Cancel

Smokin: Thanks for your comments on the Chicken Fattoush recipe. Let me know how it turns out if you try it. It is not overpowering in terms of Middle Eastern spice. Just enought to know you are eating a dish from that region. Again, thanks for your input. Best Regards, Bob
or Cancel
Reply

Val Riley

April 29, 2012

Hi Smokin - just made your Five Star Confetti Meatloaf Recipe - the flavour was fantastic, clean plates all round just one problem it didn't come out solid so you could slice it, we spooned it onto the plates. I've just had another look at the recipe and think I know where I went wrong I put a full jar albeit a small one of pasta sauce in so its obviously too wet, thing is were only a small family and the amount made me three 1/2lb loaf tins just the right size for three - but it means I have two uncooked meatloaves - I've never made meatloaf before - any tips on what I can do to rescue them or is it just a case of more bread crumbs?
1 reply

or Cancel

Hi Smokin - just made your Five Star Confetti Meatloaf Recipe - the flavour was fantastic, clean plates all round just one problem it didn't come out solid so you could slice it, we spooned it onto the plates. I've just had another look at the recipe and think I know where I went wrong I put a full jar albeit a small one of pasta sauce in so its obviously too wet, thing is were only a small family and the amount made me three 1/2lb loaf tins just the right size for three - but it means I have two uncooked meatloaves - I've never made meatloaf before - any tips on what I can do to rescue them or is it just a case of more bread crumbs?
or Cancel
- Reply
  
  Smokinhotchef
  
  May 10, 2012
  
  Hey Val! I'm incredibly sorry It took me so long to respond to your inquiry!! I just saw your message. I hope you were able to freeze the other two. In your case of extra sauce I would definitely recommend adding more bread crumbs. Keep in mind, you may have to adjust seasonings if using plain breadcrumbs, but that would be one helper. Also, adding an egg would help in the future if you feel the mixture is too wet. Alas, Val, don't be afraid to 1/2 the recipe to fit your personal needs!! I am honored that you gave the meatloaf a try and I hope the next time goes perfectly for you!! :)
  
  or Cancel
  
  Hey Val! I'm incredibly sorry It took me so long to respond to your inquiry!! I just saw your message. I hope you were able to freeze the other two. In your case of extra sauce I would definitely recommend adding more bread crumbs. Keep in mind, you may have to adjust seasonings if using plain breadcrumbs, but that would be one helper. Also, adding an egg would help in the future if you feel the mixture is too wet. Alas, Val, don't be afraid to 1/2 the recipe to fit your personal needs!! I am honored that you gave the meatloaf a try and I hope the next time goes perfectly for you!! :)
  or Cancel
Reply

Veronica Gantley

March 26, 2012

Thanks for friending me. I look forward to seeing many of your new recipes. I see that you are also from VIrginia. I live in Norfolk. Where is Lynch Station?
1 reply

or Cancel

Thanks for friending me. I look forward to seeing many of your new recipes. I see that you are also from VIrginia. I live in Norfolk. Where is Lynch Station?
or Cancel
- Reply
  
  Smokinhotchef
  
  March 26, 2012
  
  hey there Veronica. Thanx for viewing. Lynch Station is about 30 miles south of Lynchburg, right outside of Altavista. I'm looking forward to your pages as well and again thank you for being a friend=)!
  
  or Cancel
  
  hey there Veronica. Thanx for viewing. Lynch Station is about 30 miles south of Lynchburg, right outside of Altavista. I'm looking forward to your pages as well and again thank you for being a friend=)!
  or Cancel
Reply

John Spottiswood

February 27, 2012

Thanks for detailed comments on my recipes, Smokin! I look forward seeing your reviews in the future and trying some of the great recipes you are adding!
1 reply

or Cancel

Thanks for detailed comments on my recipes, Smokin! I look forward seeing your reviews in the future and trying some of the great recipes you are adding!
or Cancel
- Reply
  
  Smokinhotchef
  
  February 27, 2012
  
  Thanks J Spot! I really appreciate your feedback. Your input helps motivate me to keep at it!!
  
  or Cancel
  
  Thanks J Spot! I really appreciate your feedback. Your input helps motivate me to keep at it!!
  or Cancel
Reply

Amber Smith

February 26, 2012

Hey sis<3<3 Took me long enough to get on here!! Can't wait to try out some of your recipes now!! Love you, miss you;)
1 reply

or Cancel

Hey sis<3<3 Took me long enough to get on here!! Can't wait to try out some of your recipes now!! Love you, miss you;)
or Cancel
- Reply
  
  Smokinhotchef
  
  February 27, 2012
  
  Hey Babe! Thanx for checkin out my digs. We love and miss you too! .I am excited about us being able to get together in our shared arenas of interest. We'll definitely keep in touch more often now. I come here everyday!! Love Neillio
  
  or Cancel
  
  Hey Babe! Thanx for checkin out my digs. We love and miss you too! .I am excited about us being able to get together in our shared arenas of interest. We'll definitely keep in touch more often now. I come here everyday!! Love Neillio
  or Cancel
Reply

Amos Miller

February 13, 2012

Hey, there, Smokin' - Stay up with Stacey - she is terrific in every way! I am very happy we have connected and I am looking forward to reviewing your recipes in the immediate future. I hope, if you try any of mine, you leave a comment, review or a constructive suggestion (*aka: criticism). I really enjoy communication and feedback. Please let's stay in touch. best regards, Amos
1 reply

or Cancel

Hey, there, Smokin' - Stay up with Stacey - she is terrific in every way! I am very happy we have connected and I am looking forward to reviewing your recipes in the immediate future. I hope, if you try any of mine, you leave a comment, review or a constructive suggestion (*aka: criticism). I really enjoy communication and feedback. Please let's stay in touch. best regards, Amos
or Cancel
- Reply
  
  Smokinhotchef
  
  February 24, 2012
  
  Hey Amos, Sorry it took so long to respond!! I am quite the talker and will be sure to touch base with you in lieu of things we can do to raise the bar!! I do think Stacey is super and will be sure to keep in touch with her as well. sincerely, Smokin (Denese=)
  
  or Cancel
  
  Hey Amos, Sorry it took so long to respond!! I am quite the talker and will be sure to touch base with you in lieu of things we can do to raise the bar!! I do think Stacey is super and will be sure to keep in touch with her as well. sincerely, Smokin (Denese=)
  or Cancel
Reply

Stacey Maupin Torres

January 10, 2012

Thank you so much for your kind note! I tried to reply on the comment, but my 'reply' button won't click for some reason or another. I will stay in touch. Happy New Year! Stacey

or Cancel

Thank you so much for your kind note! I tried to reply on the comment, but my 'reply' button won't click for some reason or another. I will stay in touch. Happy New Year! Stacey
or Cancel

Smokinhotchef Profile

Toolbox

Cooking is like a good therapist who throws in dinner!

My Recipes

Sign Up — Free Membership it's free!

Recipes I Love

Smokinhotchef Profile

Toolbox

Cooking is like a good therapist who throws in dinner!

CookEatShare Points

My blog

About me

Cooking Influences

Followers

Recommendations

Favorite Cookbooks

Chefs I recommend

Restaurants I Recommend

Comments

Leave a comment

My Recipes

Sign Up — Free Membership it's free!

Recipes I Love

My Groups