Jennifer Scherping Recipe Reviews (Pg. 1) - (18973694)

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Jennifer Scherping



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Gorgonzola Cream Sauce

Reviewed: Dec. 10, 2013
I had a delicious gnocchi in Gorgonzola sauce at a restaurant and I wanted to recreate the dish at home. I loved the added crunch and flavour from the walnuts and apples. That made it better than the original dish. It's easy to make and is good enough to serve to company. I used regular cream rather than heavy cream and gnocchi instead of ravioli. I'll be making this again the exact same way.
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Spaghetti Aglio e Olio

Reviewed: Sep. 7, 2012
This is my number one comfort food and I make it often. I usually add some fresh grated nutmeg and on occasion toss in some capers.
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Graham Streusel Coffee Cake

Reviewed: Jun. 10, 2012
following other reviews I omitted one egg and then I used only a third of the streusel in the middle and 2/3 on top and I very carefully spread it in small amounts over the surface of the batter and it still ended up at the bottom. It was tasty even still but I'm going to keep looking for a coffee cake recipe where the topping stays put.
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Couscous with a Kick!

Reviewed: Apr. 10, 2012
I really like the flavour of this dish. I love spicy foods but I think next time I'll halve the cayenne. My mouth if on fire! tasty, tasty fire. :D
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Connie's Zucchini "Crab" Cakes

Reviewed: Apr. 6, 2012
I doubled the spice but wish I had added some cayenne. I also subbed minced celery as I have an onion allergy. I really enjoyed these and will definitely be making them again. I used the potato ricer to get most of the liquid out of the zucchini and then wrung it out in a tea towel. I'm going to mix together a bit of harissa paste and mayo for a sauce next time.
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Arugula, Fennel, and Orange Salad

Reviewed: Feb. 18, 2012
This is a favourite of mine. I've taken it to many potlucks with great success. I've made it with oranges and canned mandarines and I prefer the ease of using the canned though you do sacrifice a bit of the freshness and flavour. The secret to arugula is to make paper thin slices. It can be overpowering otherwise. I use a mandolin on the thinnest setting for it. Don't forget, arugula is a laxative if you eat enough of it. It's a tasty salad but don't eat the entire recipe in one day. I'll often prepare the ingredients in separate containers and assemble the salad right before I eat it to ensure that the arugula and fennel stay fresh and crisp.
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Chocolate Covered Cherry Shooters

Reviewed: Nov. 1, 2010
I love the sweet drinks and this is a hit. I have to admit. I poured it all into a fancy glass and drank it as a cocktail. This would be great blended with some ice cream too.
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Gunline Coffee

Reviewed: Jul. 1, 2010
At first I wasn't sure because I like my coffee creamy and sweet and it didn't have that creamy colour but I was pleased with the flavour since I added a teeny bit extra creamer and sugar. It was really yummy and a 1/4 cup level scoop (was about 2 heaping tablespoons) was perfect for a mug. I'll get about 24 good sized mugfuls. This will be great for overnight shifts. I would have loved to have this when I was in the field on exercises.
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Pasta Hot! Hot! Hot!

Reviewed: Dec. 29, 2005
This is my absolute favourite food of all. I add salt & pepper and some fresh grated nutmeg to the pan with the oil, garlic and chilies to heat up jusst as I'm about to drain off my pasta. I toss it in and let the flavours mingle and then after I plate it I top it with an abundance of fresh grated parmesean. There is no other way to do it. Dried parm is nowhere near the same as fresh. If you want to make it into an alfredo just melt in some butter and then some cream and heat through. Fresh parsley is wonderful and try adding capers and chopped olives and shrimp etc. This is a dish you can be creative with.
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