STOVERIDER Profile - (1585595)

cook's profile


Home Town:
Living In: Calgary, Alberta, Canada
Member Since: Apr. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Indian, Italian, Middle Eastern, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Photography, Reading Books, Music
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Artichoke and Spinach Lasagna
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Recipe Reviews 19 reviews
Kheer (Rice Pudding)
The quantities and times are accurate for this recipe. Kheer is not as thick as a Western-style rice pudding, and should be still be a bit fluid when cool. Often I have used substitutions in this recipe, depending on what I had on hand. Instead of ground cardamom, I use about 12 - 15 green cardamom pods (I like my cardamom!). The pods should go in with the milk to get the best flavour, and be fished out after cooking. Instead of sugar, I like to put in about a quarter of a small can of sweetened condensed milk. Instead of rose water, I add about 1/4 tsp of almond extract (and sometimes some vanilla extract). Unsweetened flaked coconut is another great addition or garnish. Chopped (and roasted/toasted) almonds, pistachios, and walnuts are delicious garnishes. Kheer is delicious warm or cold. When cooking the rice, I leave the pot uncovered and watch it carefully so it doesn't burn or boil over.

253 users found this review helpful
Reviewed On: Apr. 8, 2008
Mac and Cheese II
This recipe is good, not great. Like other reviewers have said, it is a good basic recipe to build on. I don't like that the recipe uses so much processed cheese, though. I wonder if there's a way to get the creamy texture without all the Velveeta?

31 users found this review helpful
Reviewed On: Jan. 6, 2007
No candy thermometers, no double-boilers — this fudge recipe is not only an easy, one-pot deal, it tastes like the stovetop stuff. I made a pan of semisweet chocolate chip-coconut stuff (used 1 cup sweetened shredded coconut in place of the nuts) and one pan of white chocolate-cranberry. The white chocolate-cranberry fudge didn't quite set properly and was a little gooey/chewy. I think this might have been because I used "real" white chocolate callets with a high percentage of cocoa butter. I think the extra sugar in chocolate chips helps the fudge to set to the proper consistency so I would stick to using chocolate chips in the recipe and not real chocolate chunks. If you do use real chocolate, consider cutting down the condensed milk a bit to help the fudge set.

2 users found this review helpful
Reviewed On: Dec. 27, 2006

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