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    Chef #809202

    Chef #809202

    Joined: Apr 04, 2008

    5 reviews by Chef #809202

    1 - 5 of 5 sorted by Date | Rating | Helpful

    Reviewed My Mums Spottier Dick

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      |  By Chef #809202

    "For substitutions I have a British cookery book that suggests using very cold grated vegetable shortening instead of suet, or even cold grated butter. One pint of milk is simply 2 cups. I will be making this recipe tomorrow and will add 1 cup of milk first and if it seems to need more I will use 2 cups. It's a matter of using common sense. "

    Jan 9, 2013 on FoodNetwork.com

    Reviewed Eggnog

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      |  (1 person found this helpful) |  By Chef #809202

    "I also didn't like the egg white on top. I simply mixed the whole egg with the sugar and added that to the milk/cream mixture and cooked it. I would suggest using a double boiler method instead of cooking this over direct high heat. Of course you will end up with scrambled eggs using direct heat. I simply used a large metal bowl over simmering ..."

    Dec 15, 2012 on FoodNetwork.com

    Reviewed Victoria Sandwich - Classic English Sponge Cake for Tea Time
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      |  (1 person found this helpful) |  By French Tart

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    "While the recipe looks good self rising flour is not generally available in North America. Certainly where I am in Canada it isn't. It would be helpful to include a conversion for it; how much baking powder or baking soda and salt to add?"

    Nov 18, 2012 on Food.com

    Recipe #352555

    Reviewed Sour Milk Pancakes
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      |  By SnowHat

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    "For the quantity I think there is too much salt in the recipe. I used half this amount."

    Feb 18, 2011 on Food.com

    Recipe #96401

    Reviewed Columbia Bar & Grill's Grain & Cheeseburgers
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      |  By BumblingB's

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    "I love Money's Gardenburgers and the ingredients in this are similar. But Money's has only 100 calories per patty and 3 grams of fat. These are way way higher. I am going to make these anyway but omit the butter and some of the cheese, and perhaps one of the eggs. I don't see why you would need 2 eggs to hold these together."

    Feb 4, 2009 on Food.com

    Recipe #165678

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