Sushichef Profile - (11422887)

cook's profile


Home Town: Dallas, Manitoba, Canada
Living In:
Member Since: Jun. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Middle Eastern, Mediterranean, Vegetarian
Hobbies: Sewing, Gardening, Camping, Photography, Wine Tasting
Recipe Box 0 recipes
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About this Cook
My cooking triumphs
Friends went to "The Keg" and raved about an appetizer they had there. I scoured the internet for a duplicate recipe to make and brought it to their place on my next visit! They LOVED it! I really love a culinary challenge! I also made beet leaf roll ups, a Ukrainian dish. I gave some to my friend to eat. He said they actually tasted better than his mom's, and she was the one who gave me the recipe and showed me how to make them!!! Go me!!
My cooking tragedies
25 years ago, my friend's husband gave me her recipe for bannock buns( over the phone).He gave me a wrong ingredient in the wrong amount and I ended up with bannock "Pucks"...
Recipe Reviews 6 reviews
Best Cream of Potato Soup
I found the thyme was a bit strong for my taste. I'd reduce it to a pinch and add more if needed, next try.I cut the margarine in half and used some half and half cream, about 1/2 cup. Also, I added the parsely towards the end of the cooking time. I'd make this soup again.

0 users found this review helpful
Reviewed On: Nov. 10, 2012
Jalapeno Popper Wontons
I loved this recipe! I used fresh jalapenos, finely diced. I also made it vegan, for my daughter. I added a bit of salt and minced 3 cloves of garlic into some vegan cream cheese, because the vegan cheese is a bit bland. I pan fried these, so the stuffing would not pop out. Turned out totally delicious!

2 users found this review helpful
Reviewed On: Nov. 9, 2012
Penne and Vodka Sauce
I used red pepper penne noodles for an extra kick. Since I had zucchini on hand, I diced some small, with onion, and pan fried them before adding the sauce and cream.

0 users found this review helpful
Reviewed On: Aug. 18, 2012

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