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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.

Pumpkin Tart With Pecan Crust

Reviewed: Nov. 30, 2009
Easy, light tasting, not too sweet, healthy, fast. I've made this twice now and have decided that it's my 'go to' pumpkin pie recipe from now on. No reason to make any other.
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Cooking Level: Expert

Living In: Whitehorse, Yukon, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.

Pinto Bean Chili

Reviewed: Nov. 26, 2009
This was a base recipe for me. I used up some Lightlife Mexican 'ground meat' which already was seasoned instead of the ground meat. I adjusted seasoning to taste by increasing amounts and adding a couple things like dried jalapenos and a dried garlic and red pepper mix. It works great as a starter guide like and makes a nice basic recipe for those who don't like a lot of heat but also allows you to add heat easily to taste.
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Living In: Yellowknife, Yukon, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.

Big Soft Ginger Cookies

Reviewed: Oct. 11, 2009
A great recipe...is exactly the same as a recipe out of my cookie book, but with a reduced amount of molasses...
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Photo by yukonchicka

Cooking Level: Intermediate

Home Town: Whitehorse, Yukon, Canada
Living In: Peterborough, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.07 star rating.

Katrina's Best-Ever Chocolate Brownies

Reviewed: Jan. 24, 2009
definitely more of a cake than a brownie... they're okay...my roomates will eat anything anyway lol.
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Photo by yukonchicka

Cooking Level: Intermediate

Home Town: Whitehorse, Yukon, Canada
Living In: Peterborough, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.

Chocolate Mayonnaise Cake

Reviewed: Jan. 24, 2009
just used the frosting recipe...not my favorite for frosting...but it makes great fudge! I never knew how to make fudge before, but now i have a fudge recipe, thanks! :o)
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Photo by yukonchicka

Cooking Level: Intermediate

Home Town: Whitehorse, Yukon, Canada
Living In: Peterborough, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 3.54 star rating.

Thai Charred Eggplant with Tofu

Reviewed: Jan. 5, 2009
I used a bit of Swamp Fire hot sauce in the recipe because it needed something else. I also didn't use Cilantro because the stuff tastes like Ivory soap to me. The flavor with the added hot sauce which had a bit of a vinegar base was actually good. I liked the tang and the heat. I served over a very nice rice pilaf which could stand alone in flavor. Also I didn't grill the Eggplant but broiled it. Worked just fine. In fact it was suprisingly good. It does have a 'bland' color scheme which I spiced up with more colorful veggies in the pilaf and on the side. DO NOT USE SILKEN OR SOFT TOFU for this. You need something waterpacked and firm to extra firm. I used Steak grilled tofu extra firm.
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Living In: Yellowknife, Yukon, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.

Barbeque Tempeh Sandwiches

Reviewed: Nov. 23, 2008
Used wild rice tempeh and homemade BBQ sauce. Excellent. Used a very good Italian Roll for the bun. Note to those who don't like tempeh. Not all Tempeh is created equal. I don't like Soy Tempeh but love multi grain [3 grain, 7 grain, 12 grain] tempeh and Wild Rice Tempeh. However there are even more flavors available. Brands also differ. If you don't like one, you might like another.
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Living In: Yellowknife, Yukon, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Photo by yukonchicka

A Simply Perfect Roast Turkey

Reviewed: Oct. 13, 2008
Awesome, thanks for the help. Cooked my first thanksgiving dinner this year and it turned out great. The only thing i had to change was that i took the foil off after 2 and a half hours as instructed, but it browned so fast that half an hour later i had to put the foil back on. Nonetheless, the broth made making gravy a cinch. Oh i also put a few strips of bacon on the top of the bird..something I can always remember my mom doing.
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Photo by yukonchicka

Cooking Level: Intermediate

Home Town: Whitehorse, Yukon, Canada
Living In: Peterborough, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Oct. 13, 2008
Awesome recipe...used it (slightly altered) this thanksgiving, my experience cooking a turkey dinner. Loved the idea of sausage in the stuffing. Used fresh herbs as suggested by other reviewers and used all whole-wheat bread. Skipped the butter (i was kind of combining ideas from this recipe with ideas from another one in a cooking magazine). Next time, i would go a little heavier on the apple, but overall, it was delicious and i got rave reviews!
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Photo by yukonchicka

Cooking Level: Intermediate

Home Town: Whitehorse, Yukon, Canada
Living In: Peterborough, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.

One Bowl Brownies

Reviewed: Sep. 25, 2008
Yes, they're delicious. Yes, they're fudgey, not cakey. Yes you should make the changes suggested by previous reviewers: (1) less sugar (1 1-2 cups) (2) less eggs (2 large) (3) use a smaller pan than a 9x13 All i had on hand was a 9X13 and i was just having a mad brownie craving, so i didn't bother making that change. The brownies were cooked within 15 minutes and were super thin, like cookies, but not crunchy or round. And just as a side note, this recipe is the same as "One Bowl Brownies" (+/- one egg) from this website which is the (kraft) recipe from the back of a Baker's chocolate box.
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Photo by yukonchicka

Cooking Level: Intermediate

Home Town: Whitehorse, Yukon, Canada
Living In: Peterborough, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Photo by yukonchicka

Fudge Brownies I

Reviewed: Sep. 25, 2008
Yes, they're delicious. Yes, they're fudgey, not cakey. Yes you should make the changes suggested by previous reviewers: (1) less sugar (1 1-2 cups) (2) less eggs (2 large) (3) use a smaller pan than a 9x13 All i had on hand was a 9X13 and i was just having a mad brownie craving, so i didn't bother making that change. The brownies were cooked within 15 minutes and were super thin, like cookies, but not crunchy or round. And just as a side note, this recipe is the same as "One Bowl Brownies" (+/- one egg) from this website which is the (kraft) recipe from the back of a Baker's chocolate box.
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3 users found this review helpful

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Photo by yukonchicka

Cooking Level: Intermediate

Home Town: Whitehorse, Yukon, Canada
Living In: Peterborough, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.

Favorite Peanut Butter Cookies

Reviewed: Sep. 17, 2008
Perfect peanut butter cookies, wouldn't change a thing, yummers!
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Photo by yukonchicka

Cooking Level: Intermediate

Home Town: Whitehorse, Yukon, Canada
Living In: Peterborough, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.

Beer Pancakes

Reviewed: Sep. 17, 2008
Great recipe! I was out of milk, and also white sugar, but i was craving pancakes, and as a university student, lord knows we had beer around. We were also out of white sugar so i used just brown sugar, about 1/3 cup. You can definitely taste the beer, but its nice and sweet, so sweet that i didn't need syrup! I look forward to trying this recipe with cream soda or root beer! Thanks for the great idea!
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Photo by yukonchicka

Cooking Level: Intermediate

Home Town: Whitehorse, Yukon, Canada
Living In: Peterborough, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.

Caribbean-Spiced Pork Side Ribs

Reviewed: Sep. 15, 2008
Great flavours. I added a wee bit of fresh chili pepper for a kick. I used this recipe as a slow cooker recipe. Boiled my ribs first then marinated them overnight in the sauce. In the morning put them on low for the day in the slow cooker. Fall off the bone goodness. Once the ribs are removed the sauce can be thickened with a little cornstarch and spooned over mashed potatoes or rice...
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Photo by mighty moose

Cooking Level: Expert

Living In: Whitehorse, Yukon, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.

Frosted Pumpkin Bars

Reviewed: Sep. 13, 2008
One TEASPOON of cinnamon?! Don't think so! Go wild on the spices, this cake can take it! I used a generous amount of cinnamon, (shake, shake, shake until you're happy) and ginger, cloves and nutmeg. These flavours all work with pumpkin, so why not. I also added raisins which were great in it. I'm allergic to eggs so I subbed about 1/4 cup applesauce, maybe a bit more. The cake was dense and moist, not light, but oh my gawd good. I also can't do cow dairy, so I used soft goat cheese - chevre - for the icing, and added a spoonful of orange juice concentrate to it, since I didn't have lemons in the fridge. It all worked brilliantly.I'll make this again. I wasn't thinking about calories...
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Photo by mighty moose

Cooking Level: Expert

Living In: Whitehorse, Yukon, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.

Mini Pumpkin Butterscotch Muffins

Reviewed: Aug. 18, 2008
I made this recipe gluten and egg free through substitutions, and it STILL worked well. I was generous with the spices, added some ground cloves and cardamom as well. Didn't have the chips so I chopped candied ginger and added walnuts and pecans. Very good combo with the pumpkin spices.
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Cooking Level: Expert

Living In: Whitehorse, Yukon, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.

Summertime Sweet Pickles

Reviewed: Jul. 11, 2008
Nice sweet tangy flavor which doesn't cover the flavor of the cukes. I use Baggs Apple Cider Vinegar which tends to be sweeter.
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Living In: Yellowknife, Yukon, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 3.89 star rating.

Tofu Stroganoff

Reviewed: May 11, 2008
As it stands it was average. Nice. It's 3 star and that is the rating I gave it here. The changes I made which make it a 5 star for us was simple. First I used good quality portabellos. Next I used House brand Steak Tofu which I froze and pressed well before browning. I lost the oil and pammed the skillet very well. I did add a couple tsp of water when I added the onion and garlic together to the tofu. Softened then added the mushrooms. I did not remove the tofu at any time. I also didn't have to add any more water. Oil would work just fine with this. I added 2 tbsp nutritional yeast [NOT Brewers yeast no matter what anyone tells you ok?] and I used Braggs which is a 'soy sauce' that is very low in sodium which allowed me to up the amount of soy. Without Bragg it would have been way too salty with the increase. I used 2 tbsp in the mushroom part. I used another 2 tbsp mixed in with the cottage cheese mix to which I also added the nutritional yeast. I also added several turns of fresh ground melenge pepper. Oh and I used Tofu noodles instead of Egg Noodles because the other half can't have eggs unless it is whites. I added the tofu noodles well drained and rinsed several times with the cottage cheese mix and folded gently.
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Living In: Yellowknife, Yukon, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 3.54 star rating.

Eggless Egg Salad

Reviewed: May 11, 2008
I'm sorry but it is vingear tofu not Eggless Egg Salad. Since the tofu takes the flavor from the ingredients NOT from itself which is extremely bland almost flavorless esp for Western tastebuds, this is pure vinegar. Which is ok if you like to drink vinegar. It needs more than just the vinegar to make it "egg salad"
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Living In: Yellowknife, Yukon, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.

Simple Spinach Lasagna

Reviewed: Apr. 25, 2008
Fast, easy and good. Actually much easier than I thought it would be. I added the recipe to my handwritten cookbook I keep of our 'standard' recipes. I did change it by using fresh spinach which I wilted first by steaming. I also simply used one precut package for this because I picked it up on sale and what was left of a package of fresh baby spinach I needed to finish off. The amount was perfect. The taste was perfect also. I did toss in some Tomato Bruchetta spice mix I had. I used all FF products and the cottage cheese was fine curd.
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Photo by philocrates
Living In: Yellowknife, Yukon, Canada

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