| From: All Recipes (reviewed 30th March 2010)Tasty, easy, inexpensive, and quick. |
| From: Canadian Living (reviewed 30th March 2010)This is my go-to, never-fail mac & cheese recipe. I love the addition of the onion. |
| The instructions are clear and simple, and the recipe produces tasty perogies that are also happily economical. Be prepared to invest time into making these but the results are worth it. They freeze wonderfully. |
| Easy to make and very tasty. The final product really depends on the flavour and heat of the curry powder you use. |
| From: Epicurious (reviewed 30th March 2010)Time consuming but oh, so worth it. Make sure you have an afternoon or evening booked off to putter around between dough foldings because the results are fantastic. I didn't go through the rigamarole of rising the dough in plastic bags before baking, just sprayed them lightly with oil and let them sit for an hour or so. An absolute treat. |
| From: Epicurious (reviewed 30th March 2010)Easy and tasty - not amazing, but a respectable cake for when you have a late-night yen for something chocolate since you probably already have all the ingredients in the cupboard. |
| From: Epicurious (reviewed 30th March 2010)Absolutely wonderful! This chowder freezes beautifully so I always make a double or triple batch in the late summer so I can use fresh corn (this chowder is ten times better if you use fresh corn instead of frozen) and treat myself with it throughout the winter. When I make it I use leek instead of the fennel, and sweet potato instead of the squash to add some colour. Fantastic. |
| From: Food.com (reviewed 23rd August 2011)Freakin' delicious as a fatyr filling (with the rice mixed in) or over rice. Freezes well. |
| I've made this pie 3-4 times and it turns out consistently well and is quick to whip up. This is a meringue-less pie (although you could probably add it if you wanted to) and the coconut cream filling is thick, rich, and fills a 9" pie shell to the brim. The recipe includes instructions for pastry but I just precook my usual recipe and it works perfectly fine. The toasted coconut on top is a nice touch too. |
| Dark and dense chocolate cake that I will definitely be making again, despite not needing to limit the gluten in my diet. |
| Wonderful! The video on the website was very helpful and the resulting naan were delicious. It takes a few tries to get the right thickness for what you like (chewier vs. crispier) and it definitely helps to heat the stone a bit between batches. We ate several naan before the curry was even ready since they were impossible to resist. |
| Very good and very easy, the lemon is bright and the shortbread base is delectable. These were a huge hit at a staff party I brought them to. |
| Very tasty! Easy too. I only used about half the cream/half-and-half amount but it still worked out well. |
| A most excellent curry recipe that has been a hit with everyone I have made it for. If you don't like blisteringly hot food, I would recommend halving (or even quartering) the amount of cayenne pepper in the garam masala spice mix given and cutting out the hot peppers altogether. I use half the cayenne and it is plenty hot for myself and most of those I've made it for. It is also well worth preparing the chicken with the yogurt and seasoning as instructed, although I found that my broiler doesn't get nearly hot enough so I just roast the chicken and char it a bit at the end. This curry is a definite keeper. |
| This pasta is tasty and quick to whip up. We used a commercial Cajun spice mix (Club House brand) and added some hot pepper flakes for more heat. The only glitch was that the liquid didn't thicken much at all despite simmering it for longer than called for, upping the heat, and finally adding some cornstarch when neither tactic worked. Not sure what happened with the sauce but it was still delicious and a definite "make again" recipe. |
| From: Serious Eats (reviewed 17th April 2011)This is dish is delicious, pretty simple to execute, and inexpensive. The fresh herbs and fish sauce make a big difference so I don't skimp on them. The recipe makes enough for 4 entree servings. |
| From: Smitten Kitchen (reviewed 30th March 2010)This cake turned out dark and aromatic with a lovely velvety texture. A nice heavy winter cake that needs little accompaniment apart from some whipped cream. |
| From: Smitten Kitchen (reviewed 30th March 2010)Delicious - works well as either a salad or as a sandwich, and quick to whip up. |
| From: Smitten Kitchen (reviewed 30th March 2010)I literally cannot get enough of this curry. I make it every 4-6 weeks, especially in the winter. It is healthy, easy, inexpensive and delicious. |
| From: Smitten Kitchen (reviewed 30th March 2010)Easy to whip together, but make sure the butter is at room temperature or the dough will be very crumbly and a pain to work with. These are pretty spectacular with Skor bits thrown in the mix for that melted crunchy toffee factor, but all-chocolate is beyond fantastic as well. Decadent! |
| From: Smitten Kitchen (reviewed 30th March 2010)This cake was okay. I would give it another shot with a Kitchenaid since the eggs require extensive beating and, frankly, my arm got tired after 10 minutes of mixing, but otherwise it's going into the annals of "tried and didn't work out terribly well." |
| From: Smitten Kitchen (reviewed 17th May 2010)This is the best quiche I have ever eaten, let alone made. The sour cream made the egg filling rich and creamy (although the heavy cream helped with that too, but I could definitely taste the tang of the sour cream), and the caramelized leeks and onions were sublime. I may be going a bit over the top here, but it really is delicious.
I did have one issue: I made the quiche in an 8" springform pan and it took 70 minutes to cook through, unlike the 30 minutes stated in the recipe (although in her defense it does say that it will take longer in a smaller pan - I just wasn't expecting twice as long). Otherwise, the quiche is wonderful and I will be making it again. |
| From: Smitten Kitchen (reviewed 17th April 2011)This pasta is wonderful and makes a LOT: I usually halve the recipe and get at least 4 servings out of it. I imagine it would freeze well (the sauce itself without the pasta) but I haven't tried yet. Hearty and great for cold rainy days. |
| From: Taste (reviewed 30th March 2010)Affordable and tasty. I doubled the recipe but used only 6 cups stock plus about 1-2 cups water which produced a nice thick consistency when the soup was blended. I found it a bit bland when I first tasted it but it was far more flavourful the next day. |
| A bit time consuming but definitely worth it. Worth doubling the recipe and freezing half. |
| Perhaps we merely weren't expecting this ravioli to taste like a stew, but it surprised us and, unfortunately, not in a good way. |
| This is not a sweet, somewhat bland tiramisu that makes people wonder what exactly is so great about tiramisu. Not at all. It is very rich, not too sweet, and 100% worth the preparation time. |
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