Tiffany Profile - (10474410)

cook's profile


Living In: Toronto, Ontario, Canada
Member Since: Apr. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Italian, Mediterranean, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Biking, Photography, Music, Charity Work
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Recipe Reviews 13 reviews
Braised Balsamic Chicken
This was YUMMY! I did a mix of white and regular balsamic. Also used fresh roma tomatoes instead. Even my 2 year old ate it- and that says a lot. This meal is definitely in my meal rotation now.

3 users found this review helpful
Reviewed On: Apr. 6, 2013
Peppermint Meringues
Very happy with this recipe. For anyone having issues getting their eggs white to peak- the key is to separate the yolk and the whites while they are still cold (right out the fridge). Then you can wait for the eggs whites to come to room temperature. If you try to separate the eggs if they've been on the counter awhile, there's a good chance the yolk will mix in. You may not notice even notice it, but even the tiniest amount of yolk will prevent the whites from forming peaks.

4 users found this review helpful
Reviewed On: Dec. 3, 2012
Mulligatawny Soup I
Definitely double! We had this as a main course and ate so much. It was delicious. I'm not a big soup eater, and I loved this. Unless you hate curry, I can't see why someone wouldn't like this. I followed the recipe fairly closely. When I doubling I did not double the butter. Added a bit more curry and a few dashes of cayenne pepper. Also, I added the chicken when I added the broth. Wanted to make sure it had plenty of time to cook. Wonderful, will definitely make again and again.

3 users found this review helpful
Reviewed On: Nov. 11, 2012

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