Bacon Wrapped Dates Stuffed with Blue Cheese

Reviewed: Dec. 1, 2009

Fantastic! I made these for a potluck today and they went fast! I made 1/2 with blue cheese and 1/2 with goat cheese - and both were loved! Thank you! Oh! And my husband (aka Mr "I'll die before I let a nasty date pass my lips") was woofing them down last night before he had any idea what they were!!

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Tamaralynn

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Shrimp and Asparagus

Reviewed: Nov. 30, 2009

An Excellent Dish !

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Bill Ligertwood

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Kamloops, British Columbia, Canada

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Peking Duck

Reviewed: Nov. 28, 2009

I have never made peking duck; however i tried it when friends and family came over (guinea pigs). I didn't have a steamer but I had a roasting pan with holes on top as well as a rack that went with it on top. I poked holes in the duck with the fork after I had it sit with the spice marinade overnight. I did place green onions and a chopped garlic clove in the cavity. I placed water in the bottom of the pan and cooked with foil cover at 375 degrees in convection oven for an hour. I drained the fat and then placed it back on the rack with foil. At this point I basted it with the soy/honey every half hour. (still returned foil on top) I tried to turn up to 475 but smoking and too hot. Turned it down to 400 and continued cooking, basting with the sauce every 20 minutes. It did get a bit darker and not too fatty. I turned on broiler for about 5-10 minutes to make skin crispier. Delicious. Friend who doesn't like duck and had tried peking duck before truly enjoyed it. I doubled the sauce recipe but used plum sauce instead of jam and used mango chutney (did chop up the bigger chunks). Delicious. First time making duck. Definitely a hit. Will make again. Took approximately 2 1/2 hours to cook.

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EntertainingHen

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Bread and Celery Stuffing

Reviewed: Nov. 28, 2009

Amazing. My first attempt at from-scratch stuffing and I will never go back to the boxed stuff. I used a loaf of homemade wheat bread that I had in the freezer (it was 1½ pounds) and followed the rest of the recipe, and I added around 1/3 cup chopped walnuts. I baked it in a 9x13 pan and it fit perfectly. My stuffing came out a little crispy on top, but that's my fault. I meant to add a little broth as it was cooking. It was so excellent! Thanks for sharing, Carlota!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Fluffy Peanut Butter Frosting

Reviewed: Nov. 28, 2009

Beautiful and wonderfully peanut buttery. I followed the directions exactly and was thrilled with the results. Thanks for sharing, Nickie75!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Slow Cooker Turkey Breast

Reviewed: Nov. 28, 2009

I followed the recipe (although my turkey breast was around 8 pounds) with the addition of maybe 1/4 cup chicken broth in the bottom of the slow cooker. I cooked it on high for around three hours and then on low for around four hours. The gravy that the broth and juices made was lovely, but the turkey had a funky flavour to it. I'm not sure if the slow cooker sort of intensified the turkey taste (in the same way that we don't like the flavour of ground turkey) or what, but it was off-putting... It may have been our turkey, though it's a well-known brand I've purchased before without problem. I don't think I'll do it again with turkey, but definitely with a chicken! Thanks for sharing, Ms. Sally!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Nov. 28, 2009

We really enjoyed this! A definite 'do over'. Might go less on the cream as it took a while to reduce. Also, it is very rich so it is not something we would have very often. I tasted before adding the cream and it would be good that way on the pasta as well! First time I've made a real cream sauce and this is restaurant quality that I can do at home.

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Jennifer A.

Cooking Level: Intermediate

Home Town: Richmond, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Gingerbread Waffles with Hot Chocolate Sauce

Reviewed: Nov. 27, 2009

I didn't like these at all. I love the taste of gingerbread normally but these were too heavy with the taste of molasses. The batter was heavy too. I could barely finish one because of the heaviness and sweetness, I can only imagine what they'd be like with the chocolate sauce.

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francesca

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Edmonton, Alberta, Canada

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Zucchini Brownies

Reviewed: Nov. 26, 2009

The brownies were easy to make and turned out okay but I think it was my problem rather than the recipes problem (was doing too many things at one time and made the brownies very distractedly). The family liked them and I found they were quite moist. We ate them warm with some ice cream - yum!

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Cavan

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Oakville, Ontario, Canada

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Juicy Roasted Chicken

Reviewed: Nov. 26, 2009

Super easy and very juicy. The whole family ate it with many compliments.

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Cavan

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Oakville, Ontario, Canada

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Hawaiian Banana Nut Bread

Reviewed: Nov. 25, 2009

This is a great recipe from the traditional banana bread. I doubled this recipe, cut the sugar in half and added more pineapple. Awesome....this goes from the freezer to the plate in no time and guest don't know you didn't bake it that day. I make this over and over.

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hummingbird

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Shortbread Cookies II

Reviewed: Nov. 23, 2009

Simple and classic. You may want to add a bit of milk as needed to make putting though your cookie press easier. Good workout for the arms and hands though!

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KBots

Cooking Level: Intermediate

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Paprika Chicken with Sour Cream Gravy

Reviewed: Nov. 23, 2009

It was fine - my family liked it more than I. It was a little blah for me but they enjoyed it and said they would eat it again. Also, it made a lot of gravy - more than was needed.

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Cavan

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Oakville, Ontario, Canada

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Fettuccine Bombay

Reviewed: Nov. 23, 2009

If you like curry you'll love this!

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Bill Ligertwood

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Kamloops, British Columbia, Canada

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Chicken with Garlic, Basil, and Parsley

Reviewed: Nov. 23, 2009

Excellent !! I used fresh Basil instead of dry but other than that I followed the recipe exactly. The chicken melted in our mouths and the flavour was to die for. Thanks !

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Reviewer:

Bill Ligertwood

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Kamloops, British Columbia, Canada

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Pumpkin Spice Cupcakes

Reviewed: Nov. 22, 2009

This was a great recipe. Very easy to make and frost. If I made them again I would cut the frosting in half because I don't like my cupcakes over-frosted. All in all in was a perfect recipe, no changes needed to be made.

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francesca

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Edmonton, Alberta, Canada

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Charleston Breakfast Casserole

Reviewed: Nov. 22, 2009

This was fantastic! East to put together and tasted delish. Even the fussy one sampled and went for his own serving. Thank You for the recipe

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Mislis66

Cooking Level: Intermediate

Home Town: Oakville, Ontario, Canada

Living In: Edmonton, Alberta, Canada

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Raspberry Ribbons

Reviewed: Nov. 22, 2009

This is a pretty simple recipe. One thing I would suggest is that you use jam or jelly and not a low sugar spread. Low sugar spreads do not have enough sweetness to them and the flavor vanishes into the cookies (at least mine did). I also tried to top with an icing with almond flavoring. This could work, as there are raspberry almond thumbprints on this site that use it. But I found it was a little over powering, so next time I will stick with the recommended vanilla.

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tj7933

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Abbotsford, British Columbia, Canada

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Cheesy Baked Cauliflower

Reviewed: Nov. 20, 2009

I came across this recipe last night after wracking my brain for something different to go with Buffalo Chicken Sandwiches...it was really good! My husband and I ate the whole head in one sitting. The only thing I changed was to use Dijon mustard, and the only thing I would change next time would be to steam the cauliflower for 15 minutes instead of 30. Yum!

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