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My friend made these first for her party and I was skeptical, but they were fantastic. I made these for a Xmas eve party and they were eaten up before I had any! Used regular soya sauce, turned out fine. If they are too salty for your taste, you can serve them with a bit of sweet mango salad dressing to cut the salt. Wonderful!

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Dulce de Leche from EAGLE BRAND®

Reviewed: Jan. 15, 2006

Absolutely delicious! Still, the end result was extremely thick - almost too thick to serve. That may have been b/c I baked it 1/2 hour longer than suggested, so I would say follow the recipe even though your gut is that it needs more baking time. Over vanilla bean ice cream - lovely!

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Breaded, Fried, Softly Spiced Tofu

Reviewed: Jan. 15, 2006

Pretty good - added less sage b/c I'm not a big fan of the taste, but added a bit more salt. Served it with some plain yogurt mixed with a bit of cumin & cinnamon for dipping. Yum! Fried the tofu in two batches and the second batch came out much crispier due to the oil already being used. Also, used chicken broth instead of veg broth, since we already had some open.

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Soy Ginger Salmon

Reviewed: Jan. 15, 2006

This was a pretty standard salmon recipe. I didn't have any oranges, so I used fresh-squeezed clementine juice. Also, I had never heard of lemon-pepper, so I used some lemon juice & rind and fresh-ground pepper (FYI: you can find sites online to make your own lemon pepper without any of the preservatives and additives they add to commercial varieties, but I didn't have the time for that). I always use minced ginger from a jar, which is easier and keeps longer. I liked the end result, but prefer just fresh-squeezed lemon juice and some oil.

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Best Lemonade Ever

Reviewed: Jan. 15, 2006

Very good, but did not taste 'fresh'. Tasted more like syrup-based lemonade. Added more fresh lemon juice after chilling, since I prefer my lemonade to taste more tart than sweet. Still, very good!

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Classic Peanut Butter Cookies

Reviewed: Jan. 15, 2006

These were pretty good - a little dry, though. Not sure how to remedy that, as I am more of a 'cooker' than a 'baker'! Maybe more PB? Dropped some Skor bits on top to give them an extra flavour.

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Classic Spanish Sangria

Reviewed: Jun. 18, 2005

The best Sangria I have ever made! I used only 1 cup of rum to tame it down a bit, and it still tasted fabulous. The drunken fruit at the end was delicious. I also added 1/2 triple sec/Grand Marnier.

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Classic Tiramisu

Reviewed: Feb. 22, 2005

What a great recipe - not for dieters, though! I dipper the ladyfingers in cooled, fresh-brewed espresso before laying them down which, as one of my guests noted, gave it more of a coffee-flavour than other tiramisus (tiramisi?)... Also, I added a dash of vanilla to the cheese mixture. I made this just before Valentine's Day, so before sprinkling the cocoa over the top, I cut out a few paper hearts and placed them down on top. Then, after sprinkling, I removed the hearts, which left a festive pattern.

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Roasted Rack of Lamb

Reviewed: Feb. 22, 2005

This was my first time cooking lamb and it turned out wonderfully - I followed the recipe to the letter. Maybe a bit less salt next time, as some other reviewers have pointed out, but if you like your meat extra-savoury, don't change a thing! I made this for my boyfriend on his birthday and he was very happy! Also, as other have pointed out, I did need to cook the meat for a bit longer, about 30 minutes for a Medium. Use fresh meat, not previously-frozen, and you'll be sure to get a beautifully tender result.

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Pecan Tarts

Reviewed: Feb. 22, 2005

This was a great recipe - I used the frozen, pre-made tarts since I'm really not a pastry person, and they turned out wonderfully! Using the regular-sized frozen shells, this recipe made 13 tarts. I served them with a dollop of unsweetened whipped cream on top to counter the uber-sugaryness of the tarts.

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