Shelley Profile - (11679397)

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Home Town:
Living In: Edmonton, Alberta, Canada
Member Since: Jan. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern
Hobbies: Quilting, Gardening, Camping, Reading Books, Wine Tasting
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Recipe Reviews 21 reviews
Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce
I'll admit I was skeptical of the apple sauce in the stir fry sauce but it works! I didn't make the recipe exactly as written just because I doubled it and didn't have quite enough ginger, I added minced garlic, used 1.5 times the sugar and didn't quite double the soy sauce because I'm always scared of it being too salty. (My daughter says I must have a salt sensitivity!) I put a bit of cornstarch in with the sauce and just sautéed the pork in a little bit of canola oil without dredging it. I also added a squirt of siracha to the sauce. The heat was good with the sweet. Oh, and I added three sliced carrots. So, it's a versatile recipe. It was very yummy!

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Reviewed On: Jan. 15, 2015
Milk Chocolate Peppermint Bark
Melted milk choc in double boiler, didn't add peppermint extract as I'm not sure that mine is oil based and didn't want the chocolate to seize. So I put the candy canes in my Magic Bullet which chopped to various sizes. I put the chopped canes through a sieve, and sprinkled a layer of candy cane dust on the melted milk chocolate and mixed some candy cane slivers and dust into the white chocolate. I didn't allow the milk to set completely before spreading the white on top. Then I sprinkled the larger candy cane pieces on top of the white and set the pan outside to cool (Canadian winter here). Since I was putting it outside to set/chill I put a piece of parchment over top and accidentally pressed the cane into the chocolate a little bit too much. The parchment stuck but peeled away easily when the bark had chilled. I was a little disappointed that pressing the cane down into the chocolate wrecked the appearance of the bark but once it's broken into pieces it doesn't look that bad and it stays on the bark. Everyone loved it but I didn't make enough! Will definitely make 2 or 3 batches next time!

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Reviewed On: Dec. 28, 2014
Citrus Shortbread Cookies
My daughter loved these! I think they are pretty great too. I doubled the recipe, used 2 tsp vanilla and 2 tsp almond extract and used one package of Craisins since many reviewers said they reduced the amount by half. I can't recall what the size was but it was probably 2 cups total or maybe a little less and there were plenty of cranberry bits in each cookie. I did a quick, rough chop of the cranberries before adding, chilled dough rolls overnight and used a very sharp knife to cut the cookies. I used a ruler to make one centimeter slices which is approx. 3/8ths of an inch and reduced the baking time accordingly. Yummy and very pretty on the Christmas tray!

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Reviewed On: Dec. 28, 2014

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