Brown Sugar Meatloaf

Reviewed: Dec. 16, 2011

I was skeptical after reading all the reviews, but I made it like it was written and it was great! Sauce on bottom and all! You get a nice crispy top, but it's still moist and you get good flavour from the bottom. Not your typical with the glaze but very delicious! Thank you for sharing

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3 users found this review helpful

Reviewer:

Shandy B

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

Classic Pancakes

Reviewed: Dec. 15, 2011

I actually really liked this recipe. Not as "cakey" as many other fluffy pancake varieties. Turned out a very yummy, moist pancake! Definitely a keeper.

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3 users found this review helpful

Reviewer:

Shandy B

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

Big Soft Ginger Cookies

Reviewed: Dec. 4, 2011

I've been looking for a recipe as good as Tim Horton's ginger cookies. This is it... or better!!

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4 users found this review helpful

Reviewer:

BJREEVE

Cooking Level: Intermediate

Home Town: Lantzville, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

Brunch Scones

Reviewed: Nov. 27, 2011

Did i do something wrong? The dough was really gooy and that was using 2 cups of flour.

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3 users found this review helpful

Reviewer:

johnb

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

American Lasagna

Reviewed: Nov. 20, 2011

Why would anybody bother boiling noodles anymore when you can buy the oven ready and just layer them with the rest of the ingredients....omit the eggs and the sugar also that's not necessary either, your recipe is extra work for nothing. Strangest recipe I've seen for lasagna. Omit this stuff and it's as Italian as it can get except diced tomatoes should be replaced by sauce. Sorry didn't like it at all.

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5 users found this review helpful

Reviewer:

PATZ2

Cooking Level: Expert

Home Town: Nanaimo, British Columbia, Canada

Chocolate Chip Banana Muffins

Reviewed: Nov. 12, 2011

My family loves this recipe! It was the first time my husband didn't say "they're good, but could use more chocolate chips!" Delicious, thank you for sharing.

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3 users found this review helpful

Reviewer:

Shandy B

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

Curried Coconut Chicken

Reviewed: Nov. 12, 2011

Love this recipe! Everyone who has tried it, raved about it! Thank you!

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1 user found this review helpful

Reviewer:

Shandy B

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

Chicken Stew With Coconut Milk

Reviewed: Oct. 31, 2011

Simple and delicious.

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3 users found this review helpful

Reviewer:

Neppers

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

New York Italian Pizza Dough

Reviewed: Oct. 7, 2011

Nice chewy crust!

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4 users found this review helpful

Reviewer:

brenda27p

Cooking Level: Professional

Home Town: Nanaimo, British Columbia, Canada

Living In: Rexburg, Idaho, USA

Best Bread Machine Bread

Reviewed: Oct. 2, 2011

The basic recipe is good but has some issues: 1) "Bread Machine Yeast" is just another name (purely for marketing) for "Instant Dry Yeast" (IDY) which is INSTANT and therefore does not require pre-proofing in water. Simply add it to your dry ingredients and continue without the "dissolve and foam" step noted. There, you've save 10 minutes! 2) Active Dry Yeast is not Bread Machine/Instant Dry Yeast and it *does* like to be pre proofed as noted in the original recipe. Active Dry yeast is in little round beads about the size of a pin head. Instant yeast is very small and more like little threads of yeast, much smaller than Active. You would need about 25% more Active yeast than Instant. 3) Salt: Salt is normally 2% of a recipe's flour amount. Here we have 410g of flour (check the metric version) so we want 8 grams of salt, or about 1 1/2 teaspoon. The recipe as given is therefore missing 33% of the required salt which is more than just a "taste" problem. Salt will not only improve the taste of your bread (this or any other) but is needed to help the gluten's strength by tightening the gluten strands a little. Bread with too little salt will not only taste bland, it will also be too soft. Try this experiment: Make this recipe with the correct 1-1/2 tsp (8 grams) of salt then again without salt and compare the two for taste and structure. You can use the saltless loaf for breadcrumbs or feed the birds afterwards.

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130 users found this review helpful

Reviewer:

Yumarama

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Nanaimo, British Columbia, Canada

White Chocolate Macadamia Cranberry Dreams

Reviewed: Aug. 27, 2011

my whole family loves these! Even those who don't like white chocolate!

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3 users found this review helpful

Reviewer:

JacquelineP

Cooking Level: Expert

Home Town: Black Creek, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

Classic Waffles

Reviewed: Aug. 19, 2011

Best waffle recipe I've tried so far! Especially good with yummy additions, like blueberries!

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1 user found this review helpful

Reviewer:

Shandy B

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

Chocolate Zucchini Bread II

Reviewed: Aug. 8, 2011

Awesome recipe and soooo moist! I doubled the batch and made 4 loaves at a time. To bake all 4 simultaneously you will need all 60 minutes of baking time.

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3 users found this review helpful

Reviewer:

JacquelineP

Cooking Level: Expert

Home Town: Black Creek, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

Rhubarb Wild Rice Pilaf

Reviewed: Aug. 1, 2011

Excellent recipe. Love the idea of a savory dish for rhubarb, the other vegetable. The spice combo screamed lamb to me so I made this to serve with greek lamb kabobs. I used brown basmati rice in place of white because that is my 'house' rice. I don't use raisins often but I had dried cranberries so I subbed them. We loved this dish. Next time I will reduce the cinnamon, it was just a touch overpowering to our palate. The overall taste and experience of this dish is mediterranean, very exotic. I really liked the tangy bits of rhubarb in each bite. I was fresh out of Greek wines so I paired this and the lamb with a very nice Beaujolais, with the spice it tied together nicely. ??a??et???

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5 users found this review helpful

Reviewer:

laughingmagpie

Cooking Level: Expert

Home Town: Nanaimo, British Columbia, Canada

Living In: Parksville, British Columbia, Canada

Fresh Cherry Cobbler

Reviewed: Jul. 31, 2011

I agree that this is more of a sponge cake with cherries than a cobbler but it still is good with a few changes. Definately use 1/4 cup of butter and an 8x11 baking pan. You will need to bake this for the 50-60 minutes suggested if you use the smaller pan. I used half white and half brown sugar for the batter and I added 1 tsp. vanilla extract,1/2 teaspoon cinnamon and a 1/4 teaspoon nutmeg. The milk I used was skim milk. I used 3 cups of cheeries, 1/2 teaspoon of almond extract and approximately 1/4 cup or less of white sugar as I used Bing cheeries which are already very sweet. I would substitute lemon juice for the almond extract if using blueberries or blackberries and adjust sugar accordingly. When it came out of the oven I sprinkled the top with cinnamon sugar. Fantastic on its own or with ice cream. See you at the gym to work this lovely dessert off?

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13 users found this review helpful

Reviewer:

LAKRULL

Cooking Level: Intermediate

Living In: Nanaimo, British Columbia, Canada

Moo Goo Gai Pan II

Reviewed: Jul. 19, 2011

Mmmm....good. The sauce was a little plain, though. I'd use soya sauce next time instead of sherry and also maybe make a bit more of the sauce. This recipe is nice because if you don't like one item you can change it for another and the recipe is still great.

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4 users found this review helpful

Reviewer:

windlecm

Cooking Level: Expert

Living In: Nanaimo, British Columbia, Canada

The Best Fresh Tomato Salsa

Reviewed: Jul. 19, 2011

A little spicy for my liking. I'd half the jalopinos for myself, but everyone else loved it. Firm, ripe tomatoes are a must. Delicious and fresh salsa. Corn could be added in if you like corn.

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2 users found this review helpful

Reviewer:

windlecm

Cooking Level: Expert

Living In: Nanaimo, British Columbia, Canada

Fresh Pineapple Upside Down Cake

Reviewed: Jul. 19, 2011

This recipe is fabulouse. The cake is sort-of light but thick at thd same time. The baking soda adds a nice pop that accents the pineapple and syrup wonderfully. Fresh pineapple really makes this recipe. The cake was very popular when made for friends.

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2 users found this review helpful

Reviewer:

windlecm

Cooking Level: Expert

Living In: Nanaimo, British Columbia, Canada

Sirloin Tips and Mushrooms

Reviewed: Jul. 6, 2011

I made this for dinner with a couple of minor changes... I used fresh mushrooms that I pre-browned... I 2 tbsp tomato for the tomato sauce and added the paste before the other ingredients after the meat had browned... I also added onion and bay leaf.. This was super good yes I made changes but the basic concept is solid and delicious. I can imagine that it would be 5 star even without my changes.. Thanks GRANNYA for a keeper

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6 users found this review helpful

Reviewer:

laughingmagpie

Cooking Level: Expert

Home Town: Nanaimo, British Columbia, Canada

Living In: Parksville, British Columbia, Canada

Thai Meat & Potatoes

Reviewed: Jun. 29, 2011

So as a gang-up recipe this was a big success. I attempted to perfume the potatoes by boiling them with the rosemary and they did have a really nice flavour all by themselves. However because (I think) we are on well water the combination of boiling the potatoes with the rosemary turned the potatoes grey. Good thing the sauce was such a pretty yellow to hide the potato colour...

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4 users found this review helpful