pinkypink Profile - (10081085)

cook's profile


Home Town:
Living In: Toronto, Ontario, Canada
Member Since: Dec. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Indian, Middle Eastern, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Reading Books, Music, Wine Tasting
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Recipe Reviews 343 reviews
Atomic Canuck Chili
I've made this four times in two months - everybody loves this chili and it's the best on this website (I've made quite a few chilis! Couple of changes: I add fresh mushrooms instead of canned. I used a few dashes of Franks Red Hot, Worschire Sauce, and liquid smoke. I only use around 1 small jalapeno and I add a bit of cumin (probably around a tablespoon. I left out the carrots because it seems weird in chili. As for the BBQ sauce, I always use Diana BBQ sauce - a Canadian staple that I'm not sure if you can get outside of Canada. Also this works well with less meat and more beans (or even vegetarian). I usually sub one pound of ground meat for tofu, which I lightly pan fry before adding to the chili. This could be easily made vegetarian by omitting the meat completely and adding more cans of beans.

0 users found this review helpful
Reviewed On: Oct. 29, 2014
Chlodnik - Cold Polish Beet Soup
Wow! Amazing recipe. Certainty the best borscht I've ever had, hot or cold. This is a great summer soup, very mild and refreshing. My beets didn't take 15 minutes to cook, they took 30. Other than that, this recipe is perfect. I didn't add the hard boiled egg to the mixture. Instead I topped each bowl of soup with the eggs and a bit of sliced dill pickles. SOOOOOO GOOOD!!!!

2 users found this review helpful
Reviewed On: Jun. 13, 2013
Savory TMT Sandwich Filling
Awesome vegan spread. Very filing and makes a ton! You can easily get 10+ sandwiches with one batch of this. There's something very creamy and tastes almost like it has eggs or cheese it in. It definitely tastes better the next day. I'll be making this one again!

1 user found this review helpful
Reviewed On: Apr. 22, 2013

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