Shrimp and Asparagus

Reviewed: May 23, 2009

My only substantial change was to the method (and I forgot the lemon). My noodles needed 10 minutes so I got the water boiling and a large pan heated. I started cooking the asparagus in a little of the oil then 2 minutes later started the pasta and added the mushrooms to the asparagus along with more oil and some of the butter. I skimped a little on the oil and butter but will try it again with the full quantity. I added the shrimp at 4 minutes to go and a touch of sriracha just because. I added a couple of small ladles (1/4 cup?) of the pasta water with about a minute to go. When the pasta was done I drained it (reserving some water just in case), added it to the pan, and mixed it in. Fabulous. I'm making a double batch on Tuesday for a meeting.

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Rick

Cooking Level: Intermediate

Living In: Chatham, Ontario, Canada

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The Best Vegetarian Chili in the World

Reviewed: Nov. 30, 2008

I haven't enough experience with chili in general and the vegetarian variety in particular to say that it's the best or even close. Sure does taste good though. My variations: 2 onions 1 chipotle pepper in adobo sauce instead of 2 jalapenos only one can of green chillies no black pepper (oops) some quartered button mushrooms caled910 must have some hungry folks sitting down to her table. I got 16 cups so I'd expect to be able to serve 12. I liked the heat level though No. 1 opined that it was too hot and needed more liquid. This will be added to my small but growing list of vegan dishes

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Rick

Cooking Level: Intermediate

Living In: Chatham, Ontario, Canada

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Grilled Sausages with Caramelized Onions and Apples

Reviewed: Nov. 2, 2008

Good combination. I used apples from our own tree which are really tart and still a little crunchy after cooking that long. I also added about a 1/4 tsp of ground cloves and a little bit more ground sage with the apples. Now I'm going to try to adapt the recipe to the oven so I can feed 30.

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Rick

Cooking Level: Intermediate

Living In: Chatham, Ontario, Canada

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Cranberry Chutney I

Reviewed: Oct. 10, 2008

This really came out wonderful except that the cider vinegar was very overwelming in the flavour. Next time I would omit it or at least reduce the amount of cider vinegar. It made it tast weird.

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JoAnne O

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Living In: Chatham, Ontario, Canada

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Crawfish Macquechou

Reviewed: Aug. 3, 2008

Used shrimp since a crawfish has never been seen in this neck of the woods and substituted sambal oelek for the cayanne. Served over brown rice. Nice balanced flavour. Will make again when fresh corn is abundant.

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Rick

Cooking Level: Intermediate

Living In: Chatham, Ontario, Canada

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Spicy Indian-Style Chicken Kabobs

Reviewed: May 31, 2008

very tasty and not spicy for those who can't handle spice

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Michelle

Cooking Level: Intermediate

Home Town: Chatham, Ontario, Canada

Living In: Red Deer, Alberta, Canada

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Sweet and Sour Sauce I

Reviewed: Apr. 7, 2008

I used this to cook a ham in twice. EXCELLENT. I followed what others said and added more ketchup and and subbed half the white sugar with brown. I also tried this with the pineapple juice and found it almost too sweet. My daughter who east no sauce of any kind on anything loved it said it was the best ham I ever cooked.

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cndbls

Cooking Level: Expert

Living In: Chatham, Ontario, Canada

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Honey Glazed Pork Tenderloin

Reviewed: Dec. 16, 2007

This was one of my favourite recipes for pork tenderloin. I doubled the recipe, using olive oil instead of sesame seed oil (because i had none) then added chopped garlic and about 1/3 cup melted butter to the glaze and cooked it all together at the same time at the same temperature (350) the whole way through, occasionally basting the tops of the loins using a turkey baster. While eating I gave everybody a little side dish of the sauce to dip their pork into while eating. It was so good everyone drank whatever was left in their side dish! I make this again and again, perhaps using different meats. It's basically a honey garlic sauce the way I made it, I think next time I will do chicken wings! Also, it is better than soya sauce in plain rice!! Compliments to the chef!

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KhoKho

Cooking Level: Expert

Home Town: Chatham, Ontario, Canada

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Zesty Meatballs

Reviewed: Dec. 6, 2007

I used frozen sweedish meatballs and made the sauce with them. The cider makes them taste too sour, I belieeve they would be better if less cider was used. I served them over egg noodles which wasn't too bad. but I couldn't handle alot of the sauce because of the sour taste.

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KhoKho

Cooking Level: Expert

Home Town: Chatham, Ontario, Canada

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Banana Sour Cream Bread

Reviewed: Dec. 5, 2007

The recipe promised to be "a little bit different" and it is. Just enough so that it's now our 'offical' banana bread. Nice work!

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Rick

Cooking Level: Intermediate

Living In: Chatham, Ontario, Canada

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Chocolate Chip Cheese Ball

Reviewed: Jan. 8, 2006

Thanks so much for this recipe...I bought a powdered mix that I had to add to cream cheese and roll in chocolated chips before which my son, who hates cream cheese went bonkers for...I have been trying to find a recipe to duplicated it for over 2 years now...this is almost identical...my son is so happy I have this now...he loves it with cinnamon graham crackers and teddy grahams..Thanks again.

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COGGHE

Cooking Level: Intermediate

Home Town: Chatham, Ontario, Canada

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Caramel Candies

Reviewed: Dec. 6, 2005

After reading everyones reviews, I cooked only till 238 degrees and lined my pan with parchment paper and greased the paper well..had no problem lifting out the entire square (leave an overhang of parchment paper so this can be done with ease), peeling off the paper and cutting the squares with a greased knife.

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COGGHE

Cooking Level: Intermediate

Home Town: Chatham, Ontario, Canada

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Mom's Ginger Snaps

Reviewed: Dec. 6, 2005

I didn't think that I would like these because I am not a molasses fan...boy was I wrong! These were great tasting. I did make a few small changes, I didn't have cloves so I substitued nutmeg, and my oven runs high, so I preheated at 325 and baked for 7 minutes...PERFECTION!

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COGGHE

Cooking Level: Intermediate

Home Town: Chatham, Ontario, Canada

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Crescent Nacho Mini Cups

Reviewed: Dec. 5, 2005

I changed this up a bit..I fried up some hamburger with taco seasoning and mixed that with salsa and shredded cheese. I baked the cresent cups for half of the time, then added my hamburg mixture and finished baking...YUM!

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Reviewer:

COGGHE

Cooking Level: Intermediate

Home Town: Chatham, Ontario, Canada

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Rocky Road

Reviewed: Nov. 25, 2005

Thanks for the deliciously easy dessert! My 9 year old daughter loved helping me with this...

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COGGHE

Cooking Level: Intermediate

Home Town: Chatham, Ontario, Canada

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Seafood Piccata

Reviewed: Feb. 11, 2005

Hubby and I rate this seafood dish highly because you can feel like your eating wrong but its all very good for you! And I don't like fish much thanks bunches we used whole wheat fresh linguini way to go!!!

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KOOKINSLAVE

Cooking Level: Expert

Home Town: Marine City, Michigan, USA

Living In: Chatham, Ontario, Canada

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Hershey's® Easy Chocolate Cracker Snacks

Reviewed: Sep. 12, 2004

So simple and yet so tasty...you would never know that it was a cracker!Everyone that tried them loved them..get creative with the favouring..

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COGGHE

Cooking Level: Intermediate

Home Town: Chatham, Ontario, Canada

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Peanut Butter Nuggets

Reviewed: Jul. 25, 2004

very simple to make and taste very good. I made mine into marble size bites and doubled the honey amount to tone down the peanut butter taste a bit.. will for sure be making these again!

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Reviewer:

COGGHE

Cooking Level: Intermediate

Home Town: Chatham, Ontario, Canada

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