Debutante Profile - (18419278)


Living In: Schomberg, Ontario, Canada
Member Since: Jun. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Italian, Nouvelle, Mediterranean, Dessert, Quick & Easy, Gourmet
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Recipe Reviews 42 reviews
Hungarian Mushroom Soup
I was a bit reluctant to try this (or any other) mushroom soup because I absolutely despise canned Cream of Mushroom soup. However, I can't tell you how much I LOVED this Hungarian style soup! This recipe, UP TO Step #3, can be made a few days ahead and refrigerated. I think this allows the flavours to meld more successfully. Whenever you're ready to serve it, warm it up then add the five ingredients listed in Step #3 and you're good to go. The only changes I made were to use only 1/8 cup of fresh parsley and reduce the salt to 1/2 teaspoon. I chose to use full-fat sour cream to give it a creamy richness. This soup is easy enough for a family weeknight meal but special enough to serve at a fancy dinner party.

0 users found this review helpful
Reviewed On: Mar. 4, 2015
Chef John's Swedish Meatballs
LOVED the GRAVY! This is only a partial review, since I used commercial, frozen meatballs but used Chef John's amazing gravy. It was one of those nights where I needed an easy meal in a hurry! I served this dish with small, boiled potatoes as suggested and threw together a side salad. The gravy was both delicious and easy to make. The only thing I changed was that I added 1/2 tsp. nutmeg and about 1 tsp. of dried parsley. One small hint: Be sure that your frying pan isn't blazing hot when you add the bouillon to the flour mixture or you'll get lumps in the gravy. This is a great recipe. You'll never have to go to IKEA for lunch again.

4 users found this review helpful
Reviewed On: Oct. 13, 2014
Rhubarb-Raspberry Crunch
I love this recipe. It's my "go-to" recipe when the rhubarb starts overtaking my garden in the early summer! I have made it exactly as written (of course) and also substituted the raspberries for apples, peaches, strawberries, or blueberries. The result is perfect every time, regardless of whatever fruit you use. Also, I have made it with fresh or frozen rhubarb and it's still delicious. The amount of sugar can be adjusted depending on how sweet your rhubarb and other fruits are. I do agree with other reviewers that this does NOT serve 24 people. More likely, 6 to 8... but maybe that's because "restraint" is not in my family's vocabulary. :-)

0 users found this review helpful
Reviewed On: Sep. 12, 2014

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