D's Famous Salsa

Reviewed: Oct. 10, 2009

I like this recipe, but I'd suggest using actual cheap fresh jalapeños rather than the massively, ridiculously mega-overpriced canned version. They're $3.29 for a tiny can here while fresh jalapenos are 49 cents a pound.

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chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Pumpkin Cheesecake I

Reviewed: Oct. 7, 2009

This worked well. I made my own pie crust (graham crackers - feh) and used homemade low-fat fromage blanc for the cream cheese and it still was flavourful and rich. Oh, and acorn squash for the pumpkin works well too - just bake it in halves, cool it, mash, and let sit overnight in the fridge in a cheesecloth-lined strainer. Handy when squash is dirt cheap!

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chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Cajun Style Corn Soup

Reviewed: Oct. 7, 2009

I liked it, but not having a green and red bell pepper I used Hungarian and Anaheim peppers. I also replaced the water with whey because I had some to use up. Good stuff, though!

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chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Banana Cake VI

Reviewed: Oct. 2, 2009

I am so glad that I tried this cake, as the tip about putting the cake in the freezer after baking is genius. This makes an incredibly moist cake, but make sure you use over-ripe bananas for the best results. I've also started using low fat (and even ultra-low fat) cream cheese in the icing to reduce the total fat content a little, and it tastes exactly the same! I may experiment with some chocolate chips in the future, but this cake is near perfect the way it is. Oh, and I bake this in a ceramic cake pan, like the kind you'd make lasagna in, and it comes out beautifully.

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KMJONES1

Cooking Level: Intermediate

Home Town: Fort Smith, Northwest Territories, Canada

Living In: London, Ontario, Canada

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Nova Scotia Blueberry Cream Cake

Reviewed: Sep. 9, 2009

My mom was never a great cook, she's an amazing artist and admitts that cooking/baking has never been her strong suite. She was however able to make this recipe perfectly throughout my childhood... nice to see it on here, it's a tasty one and a must try for beginners as it is fail proof.

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april

Cooking Level: Intermediate

Living In: Yellowknife, Northwest Territories, Canada

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Jeff's Pie Dough

Reviewed: Aug. 18, 2009

An excelent recipe, can't screw this one up always works, as long as you don't over mix.

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Glenn "cookie"

Cooking Level: Professional

Living In: Hay River, Northwest Territories, Canada

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Fried Rice Restaurant Style

Reviewed: Aug. 17, 2009

i used uncle bens rice just b/c i know that doesnt stick. im terrible with rice. anyways i also added an egg or two or more however big i was making the batch. kids love it. didnt know that until one night we decided to order out. now they always ask me to make the fried rice. good way for them to get sum veggies anyways.

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Reviewer:

JeliasNWT

Cooking Level: Intermediate

Home Town: Inuvik, Northwest Territories, Canada

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Spinach Dip with Water Chestnuts

Reviewed: Aug. 6, 2009

Simple and effective. For a twist, I took out the vegetable soup mix and water chestnuts, and added feta cheese and roasted red pepper. I served the dip with homemade pita chips (pita bread cut into triangles, tossed with coarse salt and olive oil, and baked in a 350F oven for about 10 minutes), and it was a huge hit!

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Reviewer:

KMJONES1

Cooking Level: Intermediate

Home Town: Fort Smith, Northwest Territories, Canada

Living In: London, Ontario, Canada

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Apple Glazed Pork

Reviewed: May 15, 2009

WAY too sweet.

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chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Peanut Butter Bars VI

Reviewed: Feb. 2, 2009

YUM! I think I may have messed it up a little, too many corn flakes or something because it didn't hold together as well as I'd like but it was still really tasty!

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Reviewer:

Keri Graham

Cooking Level: Beginning

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Sechelt, British Columbia, Canada

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Milky Tea

Reviewed: Jan. 10, 2009

Very simple and very good. I don't normally like the smell of warmed milk but this was nice. I omitted the vanilla and used a little less honey and it was warm and tasty, I might try it with vanilla next time.

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Keri Graham

Cooking Level: Beginning

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Sechelt, British Columbia, Canada

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Red River Beef Stroganoff

Reviewed: Oct. 18, 2008

Noone in our family likes mushrooms, so left them out. It was a hit. Next time I might use some of the other suggestions such as dijon mustard or red wine additions to make this great recipe even better.

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shara

Cooking Level: Intermediate

Living In: Yellowknife, Northwest Territories, Canada

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Dill, Feta and Garlic Cream Cheese Spread

Reviewed: Oct. 18, 2008

This dip went over well and I was asked for the recipe. Next time I think I will add some sour cream as it is a little "dry" for my taste.

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Reviewer:

shara

Cooking Level: Intermediate

Living In: Yellowknife, Northwest Territories, Canada

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Pesto Pasta with Chicken

Reviewed: Oct. 18, 2008

We really enjoyed this. Even my picky 13 year old liked it. It was great as leftovers for lunch too!

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Reviewer:

shara

Cooking Level: Intermediate

Living In: Yellowknife, Northwest Territories, Canada

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Jalapeno Popper Spread

Reviewed: Oct. 18, 2008

This recipe was the hit of the party, people could not stop eating it!

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Reviewer:

shara

Cooking Level: Intermediate

Living In: Yellowknife, Northwest Territories, Canada

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Ash-e-jow (Iranian/Persian Barley Soup)

Reviewed: Jul. 25, 2008

This was delicious! I don't know why I'm surprised - Persian food is always great - but wow! I would absolutely make this again! And it's perfect for a summer dinner.

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