Awesome recipe! I just made one the day before from a recipe book that claims the recipe for Krispy Kreme doughnuts and it was nothing close! But I found this recipe and WOW, pretty close to the real thing! They puff up when fried and so light! My family just loved them! Since we live far from a Krispy Kreme shop, this was the next best thing! Thank you!

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fromthenorth

Cooking Level: Expert

Home Town: Hay River, Northwest Territories, Canada

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Leg of Lamb

Reviewed: Dec. 24, 2007

Excellent if a bit bland, but don't waste good lamb by roasting it to well-done: 155F or medium-rare will give you the best flavour.

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2 users found this review helpful

Reviewer:

chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Chicken and Rice Casserole I

Reviewed: Nov. 18, 2007

Note: this will not work unless you use that horrible, expensive, disgusting instant rice product. Also if it does work it's just another oversalted, pre-processed "glop from a can" dish. What a horrendous waste of expensive chicken breasts this was!

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chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Mexican Whole Wheat Flour Tortillas

Reviewed: Nov. 18, 2007

I replaced the all-purpose and whole wheat flour with unbleached spelt flour. They turned out delicious and had perfect texture. Thank you for the recipe - it's going into the permanent collection!

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Reviewer:

chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Sweet Potato Casserole I

Reviewed: Nov. 14, 2007

Use less butter than called for, I scratched orange zest on the first batch... will try some other time perhaps. Touch of coconut was yummy:)

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Reviewer:

april

Cooking Level: Intermediate

Living In: Yellowknife, Northwest Territories, Canada

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Parmesan Chicken II

Reviewed: Nov. 14, 2007

kraft shake parmesan cheese looks nicer however tastes good either way

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Reviewer:

april

Cooking Level: Intermediate

Living In: Yellowknife, Northwest Territories, Canada

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Tasty Buns

Reviewed: Nov. 14, 2007

Use less flour then is called for

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Reviewer:

april

Cooking Level: Intermediate

Living In: Yellowknife, Northwest Territories, Canada

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Grandmother's Buttermilk Cornbread

Reviewed: Nov. 6, 2007

MMMMMMMM:)

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Reviewer:

april

Cooking Level: Intermediate

Living In: Yellowknife, Northwest Territories, Canada

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Peruvian Cilantro Rice

Reviewed: Oct. 26, 2007

The CDA and other medical organizations suggest 4 oz. of meat per serving. This therefore makes TWO servings. TWO, not six. Unfortunately, it also makes from four to eight servings of rice, which is less than useful. I suggest that the user either triple the amount of meat or reduce the amount of liquid and rice by two-thirds.

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Reviewer:

chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Reviewed: Sep. 6, 2007

I was only cooking for 2 so, i grabbed 2 chateaubriand roasts instead and cut the ingridients down to an eigth. It turned out phenomenal with a nice crust. I made a red wine dijon reduction to dip the tenderloin into.. Very flavourful, even without a sauce.

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Reviewer:

Rob Foote

Cooking Level: Professional

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Leduc, Alberta, Canada

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Pork Tenderloin in Bourbon

Reviewed: Aug. 15, 2007

I found the recipe very good, I made a minor substitution, instead of soy i used the bourbon to bind a dry rub. Other than that, very tender and very delicious.

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Reviewer:

Rob Foote

Cooking Level: Professional

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Leduc, Alberta, Canada

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Sweet Mustard Chicken Bake

Reviewed: Jun. 17, 2007

I made this with thighs. It turned out well, but I cut the butter waaaay down - one tablespoon of butter and one tablespoon of olive oil was more than enough. I also added some cayenne and a little bit of powdered ancho chili for flavour.

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Reviewer:

chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Elegant Chicken

Reviewed: May 26, 2007

Horrible. Not even close to being edible. Incredibly expensive per serving. And that's without the "chipped beef", whatever that is. The sauce was a clotted mess.

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Reviewer:

chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Grandma's Pork Chops in Mushroom Gravy

Reviewed: Apr. 26, 2007

This was extremely bland as is. I instead used fresh mushrooms (who uses canned mushrooms anyway?), some hot peppers, coriander and fennel, and served it with grilled eggplant and rice pasta. Very good if it's changed!

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Reviewer:

chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Halushki

Reviewed: Apr. 18, 2007

This was a bit bland, but it was good. I would strongly recommend using stewing pork or pork shoulder, not expensive pork chops, for this recipe. 1 1/2 lb of pork chops costs $15.00 here - the same amount of shoulder costs $2.50.

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Reviewer:

chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Catherine's Sirloin Tip Roast

Reviewed: Mar. 25, 2007

The problem with sirloin tip is that it's wildly unpredictable. One sirloin tip can be tender while the next can be as tough as shoe leather. This recipe would work well with a tender roast, but not with a tough one. I found it was also rather bland.

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