gaochinwen Profile - (18126314)

cook's profile


Home Town: Edmonton, Alberta, Canada
Living In: Toronto, Ontario, Canada
Member Since: Jul. 2005
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Reading Books, Music, Charity Work
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Recipe Reviews 11 reviews
Strawberry Tiramisu Trifle
I make this regularly for parties and such and without fail, I always get folks begging me for this recipe. A few modifications: 1) I take a giant bar of Toblerone milk chocolate and grate that. I use that instead of the chocolate called for in the recipe. 2) Pudding mix, make the instant vanilla pudding per box instructions, blend in the cream cheese, then add in the cream or heavy milk as needed. Start with one ingredient and play with it until the consistency and tase is just right 3) Lady fingers: If you can't find lady fingers, another great substitute is pound cake cut very thinly and into smaller pieces. Sara Lee pound cake is great for this. 4) Cut up the strawberries or slice them. 5) Layer the cake, strawberries, pudding mix, grated Toblerone. Repeat 6)Douse the whole thing with a mix of strong coffee mixed with either Kaluha or Baileys.

4 users found this review helpful
Reviewed On: Apr. 25, 2013
Roasted Brussels Sprouts
I HATE Brussels Sprouts so having said that I was at Whole Foods in Portland, ME last month and walked into the prepared foods section when they were giving sample tastings of roasted Brussels Sprouts. I was hesitant at first but after I tasted it, no joke I was won over. So I decided to try this recipe out to see if I could replicate what I tasted. I did, this recipe is fool-proof and now I can say that thanks to this recipe I finally found a way to enjoy Brussels Sprouts! Update!: If you love garlic try this, take a spoonful of garlic paste (you can buy it ready made at the Indian grocer's or make it at home by putting fresh cloves of peeled garlic in the blender and a bit of water), a few rashers or bacon which have been cut into teeny tiny pieces and mix it with everything else in the ziplock bag - Heaven!

2 users found this review helpful
Reviewed On: Jul. 29, 2009
Roast Leg of Lamb with Rosemary
This was my very first time making roast leg of lamb, we decided to do it for Easter and it was just fantastic! Use the calculator to approximate the ingredients you need for the cut of leg you get, but you can't mess up this recipe, it's nearly fool-proof. I did do two modifications, I did not have any honey on hand so used fresh maple syrup instead. I also oiled the roasting pan and created a bed of the thickly sliced red onions, and chopped up some fresh sage and sprinkled that over the onions. Placed the marinated leg of lamb over that and put that in the oven. The lamb juices and fat will melt off the meat and will literally caramelize the onions. Our dinner party finished it up VERY quickly. I accompanied it with mashed sweet potatoes sweetened with fresh maple syrup and steamed asparagus. A shiraz or merlot will go beaitifully with this.

9 users found this review helpful
Reviewed On: Apr. 13, 2009

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