CanadaCook Profile - (10690390)

cook's profile


Home Town: Lake Country, British Columbia, Canada
Living In: Warsaw, Greater Poland, Poland
Member Since: Oct. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Dessert
Hobbies: Scrapbooking, Hiking/Camping, Camping, Walking, Photography, Reading Books, Wine Tasting
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  • Crab Dip
  • Crab Dip  
    By: Laurie O'Grady
  • Kitchen Approved
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Recipe Reviews 3 reviews
Apple Bavarian Torte
This is possibly the best dessert I've ever made, and desserts are one of my specialties. Rave reviews from my husband as well. It didn't last long enough to share it with anyone else! Only made two small changes to the original recipe, following some of the suggestions of other reviewers: microwaved the apple mixture for 3 minutes (and drained 2/3 of the liquid off before putting it on the torte), and added 1/4 tsp of almond extract and 1/4 tsp of vanilla to the cream cheese mixture instead of 1/2 of vanilla. It was perfect with the small changes. Thanks for an awesome recipe!

31 users found this review helpful
Reviewed On: Oct. 1, 2008
Quiche Lorraine I
Pretty good, easy recipe for quiche lorraine. However, for the purists out there, a real quiche lorraine should use lardons instead of bacon (although I often use left-over ham, including deli ham approaching its best before date that we just toss in the freezer until next time we make quiche). More importantly, and perhaps this would help those reviewers who found it a bit bland, a quiche lorraine should also have a bit of nutmeg in the egg/cream mixture. My husband is French Canadian so I learned to make the real thing quickly! :-)

3 users found this review helpful
Reviewed On: Jun. 17, 2008
Hot Artichoke and Spinach Dip II
This was a great appetizer. I served it at a recent Christmas party for colleagues and it was the first thing to disappear amidst raves and requests for the recipe! I did do a few things differently because I couldn't find everything in Poland, where I'm currently living: I used only parmesan cheese (3/4 cup fresh shredded), I replaced the mayonnaise with sour cream (12%) as recommended by some other reviews, I used fresh spinach that I chopped and put directly in the dip instead of frozen, and I used a standard sized package of fresh mozzarella which I chopped into very small blocks and mixed in with the dip instead of on top (I was surprised that it didn't make the dip too watery, either) and I omitted the basil. I served it with tortilla chips and toasted baguette, although the tortilla chips seemed more popular. It was very good, even with all my changes!

3 users found this review helpful
Reviewed On: Dec. 12, 2007

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