Oven Pot Roast

Reviewed: Sep. 21, 2008

I thought I better rate this today as I am about to use the recipe for the second time which is true testimony - its an excellent combination of flavours - I like other reviewers opted to do it in the slow cooker, added a cup of beef stock and used dry sherry - and also as someone else suggested I added some potatoes and whole button mushrooms halfway through the 7 hour cooking time - it was delicious.

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Karen1203

Cooking Level: Expert

Living In: Cambridge, Ontario, Canada

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Moussaka

Reviewed: Aug. 31, 2008

Nice and very authentic recipe - good to see a recipe using beef and not lamb - most moussaka recipes seem to suggest lamb - the Greeks rarely use lamb!! Only changes I made were not to fry the aubergine, but to plunge it into rapidly boiling water for one minute. Also I used a combination of 2 aubergine and 4 thinley sliced medium potatoes (which I parboiled for 10 minutes. Nice flavours - will use this again.

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Karen1203

Cooking Level: Expert

Living In: Cambridge, Ontario, Canada

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World's Best Lasagna

Reviewed: Aug. 28, 2008

Wow - an absolutely fantastic sauce, I especially loved the fennel seed addition - I have been making italian dishes for years and had never considered using them. I, like another reviewer, couldn't resist tipping a little red wine into the sauce, and also used no cook lasagne sheets, and made my bechemal sauce rather than using ricotta/egg parsley mix, but the sauce is definitely the best ever. Cheers for this I will be using it again and again.

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Karen1203

Cooking Level: Expert

Living In: Cambridge, Ontario, Canada

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Rhubarb Sour Cream Pie

Reviewed: Jul. 29, 2008

I made this pie using frozen rhubarb and I am very glad that I used all the sugar. Fresh rhubarb is much sweeter and doesn't require as much. Be sure to taste it and adjust the sugar. Awesome recipe. I don't like rhubarh and I loved this pie. Yummy. Will be making it again.

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Reviewer:

born2bake

Cooking Level: Expert

Living In: Cambridge, Ontario, Canada

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Buttermilk Syrup

Reviewed: Jul. 23, 2008

5 stars just aren't enough for this Yummy sauce. Be warned this super rich sauce is extreemly addictive. Easy to make and better than any syrup I have ever tasted and as a native of Quebec, I have tasted quite a few! I use it for pancakes, waffles, french toast, pound cake and any other excuse I can think of to use this decadent sauce!

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born2bake

Cooking Level: Expert

Living In: Cambridge, Ontario, Canada

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Incredible Potato Casserole

Reviewed: Jul. 23, 2008

Not bad, but I wont rush out to make it again. The texture just wasn't my favorite. The flavors were quite nice but if I make it again, I think I will use a sharper cheese, maybe Asiago or baby Parmesan.

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Reviewer:

born2bake

Cooking Level: Expert

Living In: Cambridge, Ontario, Canada

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Cornbread Muffins I

Reviewed: Jul. 23, 2008

I was quite disappointed with this recipe. It sounds like a winning combination of ingredients but mine turned out dry and very dense even warm from the oven. They did have a very corny taste though.

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born2bake

Cooking Level: Expert

Living In: Cambridge, Ontario, Canada

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Fabulous Foolproof Lasagna

Reviewed: Jun. 23, 2008

Thanks for the feedback on the Italian sausage - I have now tested out this recipe and although very different to Lasagne that I am accustomed to it was excllent and a really nice change - I will certainly use this one again.

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Reviewer:

Karen1203

Cooking Level: Expert

Living In: Cambridge, Ontario, Canada

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Chicken Scampi I

Reviewed: Apr. 18, 2008

I was pleasantly surprised by this - although I do agree that it could do with a little more marianade and would certainly try again. I must admit I do find odd all the Chicken Scampi recipes on here without any seafood in them as "Scampi" is the italian word for Norway Lobster or prawn!!

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Reviewer:

Karen1203

Cooking Level: Expert

Living In: Cambridge, Ontario, Canada

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Easy Ice Cream Cake

Reviewed: Mar. 28, 2008

This ice cream was such a hit and SO easy to make!! I love the idea of using ice sandwiches as a base and all the options you can create. Instead of using Cool Whip, which I am not a real fan of, I used name brand ice cream, let it melt for a few minutes and using my hand mixer, I blended in a Butterfinger chocolate bar into the semi-melted ice cream. I used this as my layer between the ice cream sandwiches and on top. I also used a loaf pan and lined it with plastic wrap for easy removal of the cake. Once the ice cream cake was semi-hardened, I drizzled melted chocolate on the top. My kids loved it and my husband said it was better than Baskin Robbins! This recipe is a keeper!! Thank you for sharing it with us all!!

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Reviewer:

Coco2727

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

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Easy Sugar Cookies

Reviewed: Feb. 2, 2008

Very easy to make and dough was so good to work with. I put my dough in the freezer for 15 minutes and it wasa breeze to roll out (Always use a well floured mat and rolling pin). These tasted good, I would of liked a more sweeter tasting cookie bvut my kids and husband lobved them, so that is okay in my ooks. I also used homemade icing to add the sweetness.

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Reviewer:

Coco2727

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

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Whipped Mashed Potatoes

Reviewed: Jan. 30, 2008

Wow I had never considered electrically whipping mashed potato before, I always used to spend ages trying to get them as smooth as possible with a good old fashioned hand masher - what an excellent idea - I used a little more milk than you suggested and a tablespoon less butter and I put in on a very low heat in the pan whilst I used a hand blending stick - they made an excellent topping for my very english cottage pie with a little grated cheese - thanks for sharing this.

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Karen1203

Cooking Level: Expert

Living In: Cambridge, Ontario, Canada

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Souvlaki

Reviewed: Dec. 1, 2007

i felt like i was in Greece – well what i imagine Greece to taste like. It was delicious, and my husband loved it too.

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Reviewer:

amandakeenan

Cooking Level: Intermediate

Living In: Cambridge, Ontario, Canada

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Apricot Lentil Soup

Reviewed: Sep. 27, 2007

This soup is the most delicious lentil soup I have ever had! I was looking for a recipe that was like a healthy canned soup (used to be "Too Good to Be True" by President's Choice) that is no longer made and this one is like it, but even more delicious. The canned one had a tang to it because it had lime juice, so I think next time I will try lime instead of lemon - but it still was wonderful as it is.

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Reviewer:

denise1970

Cooking Level: Expert

Home Town: Cambridge, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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Granola Bars III

Reviewed: Sep. 7, 2007

These came out with a perfect texture - chewy and delicious. Everyone loved them. I did find they were sweet (not that the kids or my husband minded), and next time will try reducing the sugar. I have found the trick for granola bars is to press them VERY firmly into the pan for those who have difficulty with them holding together. Also, I used a 7x11 pan as it didn't seem to be filling out a 9x13 pan well enough, and cooked for 25 minutes. Mine looked much like the first picture except I added chocolate chips.

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Reviewer:

denise1970

Cooking Level: Expert

Home Town: Cambridge, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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Gourmet Mushroom Risotto

Reviewed: Sep. 7, 2007

Ever since I made this, my husband has been begging me to make it again. I loved it as well.

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Reviewer:

denise1970

Cooking Level: Expert

Home Town: Cambridge, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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Thai Chicken with Basil Stir Fry

Reviewed: Aug. 7, 2007

Tonnes of flavor in this dish - a bit spicy, but oh so good.

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Reviewer:

amandakeenan

Cooking Level: Intermediate

Living In: Cambridge, Ontario, Canada

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Double Tomato Bruschetta

Reviewed: Aug. 5, 2007

Excellent!

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amandakeenan

Cooking Level: Intermediate

Living In: Cambridge, Ontario, Canada

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Lemon Garlic Tilapia

Reviewed: Jul. 15, 2007

This is the best way to have fish. My favourite recipe by far.

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Reviewer:

amandakeenan

Cooking Level: Intermediate

Living In: Cambridge, Ontario, Canada

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My Amish Friend's Caramel Corn

Reviewed: May 12, 2007

WOW! Easiest ever recipe with no changes. Did just as listed and came out perfect! Packaged into small paper bags and gave out as gifts to neighbours! Will make again, and again.

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