Michelle Profile - Allrecipes.com (18526095)

cook's profile


Home Town: Toronto, Ontario, Canada
Living In: Belleville, Ontario, Canada
Member Since: Apr. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Photography, Music, Painting/Drawing, Wine Tasting
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Barbecue Pork on Buns
About this Cook
I have started a business that is Gluten-Free and Locally Organic cakes and other goodies. Called Michelle's Sweets. I love cooking authentic Eastern European foods as well!
My favorite things to cook
Ok so I REALLY like frying chicken. I am a baker. Always have been, always will be. I love anything with meat and cheese.
My favorite family cooking traditions
I grew up on traditional Newfoundland dishes. Other then that I was raised on BBQed porkchops and boxed food.
My cooking triumphs
I seriously make THE BEST chocolate cake on the planet. I call it my, "Death by Chocolate" cake. I also make a mean spagetti sauce.
My cooking tragedies
I decided to make a tofu stir-fry. Well looking at different recipes I confused deep frying with stir fry. I coated the tofu in cornstarch and then added it to the veggies in the pan. It was so disgusting that I couldn't punish my then 6 year old son for not wanting to eat it. It was truly embarassing!!
Recipe Reviews 11 reviews
Bolognese Sauce
This recipe was AMAZING!!! I took the advice of another review and cooked the bacon then removed it. I then made the "mirepoix" (shredded carrots, chopped celery and onion) cooking it in the bacon fat. When they were soft I then added the garlic, pork and beef, chicken broth and RED wine. When the meat started browning I added the oregano (from the sprig) and the basil. This was the most wonderful Bolognese sauce!!! I served rice pasta with this meal.

6 users found this review helpful
Reviewed On: Dec. 11, 2012
Cornish Finnish Michigan Pasties
I ended up making 1 1/2 recipes of the pastry to match the amout of filling. All in total it equalled 18 pastries. We all found it a bit dry so next time we are adding 1/3 cup of A1 Steak Spice and a smooth beef gravy to go over them.

10 users found this review helpful
Reviewed On: Oct. 19, 2012
Chicken Pot Pie IX
I actually made this in individual pies and with my own families pie crust recipe. I've never made this before and one thing that was not mentioned was the fact that the chicken, carrots, celery and peas needed to be drained before dumping into the pie crust. I did this and it turned out great. It was very simple and wondering what I could do to add more flavour to this dish.

5 users found this review helpful
Reviewed On: Oct. 15, 2012

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