cook's profile


Recipechase
 
Home Town:
Living In:
Member Since: Nov. 2003
Cooking Level: Expert
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 7 reviews
Spooky Witches Fingers
I too have been using this recipe for years. We always do the same thing every year and the kids love it. 1. Tint the dough before adding the dry ingredients. Easier to mix it in that way. Green is usually the preferred colour. Don't be afraid to play with the extract flavour. If you don't like almond extract then use something else. 2. Make sure to make them thin as someone stated. Otherwise you get huge fingers unless that's what you want. Then they become "ogre fingers" instead of witch. 3. Red gel under the nails and ends of the fingers makes for wonderful special effects. I usually use the tip of a potato peeler to hollow out the ends a bit before baking. When the cookies cool down I fill it with the red gel to give it a gory touch! Whole almonds make for thick nails and half the almond gives it a thinner look. You can even use almonds with their skins still on. The brown almond skin and ridges give it an older look. It's just another option depending on the look you want to achieve. 4. Use a knife to cut into the tops to make knuckles. 5. Once cool, I take black food colouring and dilute is ever so slightly and dry brush the nails to make them appear gray. Really adds to the fingers. This is something the kids can help you make and it's lots of fun for them. Great idea for Halloween.

24 users found this review helpful
Reviewed On: Oct. 28, 2010
Double Tomato Bruschetta
Very very nice recipe. I did change it a bit to better suit our preferences. Plum tomatoes are the best but if you don't have that you can use regular. Canned would work but be sure to drain it well or your bread will get very soggy. I prefer to omit the sun dried tomatoes and go all fresh. I use 2 cloves of garlic instead of 3. We are garlic lovers but I don't want too much garlic taste. I find the flavours even out better for us with just 2 cloves. I omit the balsamic vinegar. Not big fans of it. For sure fresh basil. Always go fresh when you can. Instead of mozzarella cheese I use goat cheese. Adds a wonderful unique flavour. Also, I cut the baguette into thinner slices, maybe 1/4 inch. It's easier to bite and chew when the pieces are not as thick. Again, it depends on your preferences. Next time I think I will double the batch. It disappears soooo fast.

47 users found this review helpful
Reviewed On: Sep. 25, 2010
Souvlaki
So there is no soya sauce in traditional souvlaki but this is still a great recipe. If you want the real thing omit the soy sauce. Very simple. There is nothing wrong with adding the soya if you like it. Maybe not authentic but still very good. Give it a try.

29 users found this review helpful
Reviewed On: Jun. 10, 2009
 
Cooks I Like view all 1 cooks I like
Cooking Level: Expert
About me: Living in Colorado allows me to enjoy lots of… MORE
 
ADVERTISEMENT
 
Select Your Version:  Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Japan  |  Korea  |  Mexico  |  Netherlands  |  Poland

Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States