Zigster Profile - Allrecipes.com (11784271)

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Home Town: Port Elgin, Ontario, Canada
Living In: Ontario, Canada
Member Since: Sep. 2009
Cooking Level: Beginning
Cooking Interests: Slow Cooking, Quick & Easy
Hobbies: Needlepoint, Reading Books, Music, Charity Work
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I do hate mornings - I'm such a coffee hound
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Recipe Reviews 2 reviews
Chinese Pepper Steak
This is great the way it is. I wish people would review the recipe not add there own sweet and sour version of it. Add a new recipe with your sweet and sour version. I think it inappropriate to add in the comments. Thanks for your original recipe Mrs Wilson.

20 users found this review helpful
Reviewed On: Dec. 27, 2014
Cream Cheese Penguins
What a riot making these. I used Herb and garlic cream cheese mixed with a veggie cream cheese I had left over. Definitely need 2 piping bags unless you have help making these. They are a three handed job. Try to hold the head and pipe in cream cheese can be done but not easy. The 'v' you cut out of the carrot cannot be used as the beak-too big-use a paring knife and take a sliver off it for the beak.slips into the cut end of the olive perfectly. Took the advice of another reviewer and cut a small 'v' in the body of the penguin to get more cream cheese piped in. If doing this alone I would suggest having 2 piping bags - one in the fridge getting cold and the other in use. Cream cheese wants to fall out if getting too warm. I blew my friends away because they know I don't have a domestic bone in my body so to show up at Christmas with my buddies-they just shook their heads. I wanted to so a scenery of igloo, ice floats etc but ran out of time. In future i would do the scenery the week before so not to get caught short water ice floats part of scenery not the igloo. Oh and a paring blade like what you use to peel potatoes or carrots makes lovely long scarfs at no cost since you already have the carrots. To make sure they are nice and flexible do them as thin as you can and at the last minute or they get brittle and crack -even if you keep them in water. Well worth the looks on peoples faces when they see them. Thanks for the recipe and the great ideas for scenery.

1 user found this review helpful
Reviewed On: Jan. 5, 2014
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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