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Chef Regina V. Smith

Ontario

Chef #226372

Ontario

Joined: Jul 01, 2005

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126 reviews by Chef Regina V. Smith

1 - 10 of 126 sorted by Date | Rating | Helpful

Reviewed Banana Oat Muffins

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| By Kathy-Lynn

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"This recipe makes a moist and incredibly tasty muffin. I followed the suggestion of some other reviewers and added part whole wheat flour. I used brown sugar instead of white. I also added some dried cranberries as well. They make a good breakfast "on the go". The recipe made 12 good sized muffins. I will make these again."

Sep 18, 2012 on Food.com

Recipe #8845

Reviewed Adzhika (Georgian Style Hot Pepper Relish

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| By Celticevergreen

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"This is an exciting, unusual twist on a summer salsa. It only takes minutes to make but you need to let sit at least overnight for the favours to develop. Also try to use the best quality red wine vinegar that you can find, rather than the grocery store variety, as it is a key ingredient in the recipe. This salsa/fresh relish has a very grown..."

Jul 31, 2012 on Food.com

Recipe #483996

Reviewed Nana's Hachapuri or Georgian Cheese Bread.

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| By Chef #208121

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"This is fabulous! Nigella Lawson includes this Georgian Cheese Bread recipe as part of a Georgian Feast Menu. It is unusual, delicious and relatively easy to make as you can prepare the dough and the filling in advance. I actually baked this on my barbecue using a pizza stone. The recipe produces a very large round loaf. You could likely serv..."

Jul 31, 2012 on Food.com

Recipe #213907

Reviewed Zucchini Chocolate Orange Cake

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| By ~Leslie~

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"Anything that can make zucchini taste this good gets 5 stars. This recipe produces a very moist and delicious cake. I followed the suggestion of another reviewer and added some orange extract to ramp up the orange flavour a bit. My own suggestion to those looking for a richer chocolate flavour; try using a premium quality cocoa powder for more ..."

Jul 19, 2012 on Food.com

Recipe #134779

Reviewed Fat Free Blueberry Bran Muffins

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| By Abby Girl

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"These muffins were OK but nothing special. They don't have much flavour. The recipe indicates 12 muffins, but you will get 12 very small muffins using a regular sized muffin pan, so I would suggest that you only fill 8 cups for a more substantial sized serving, or move down to a smaller size muffin pan."

Jun 23, 2012 on Food.com

Recipe #366810

Reviewed Boursin Stuffed Eggs

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| By Starrynews

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"A fabulous decadent twist on your typical deviled eggs. Like several other reviewers, I added a bit of salt and pepper to the filling. You might also have to adjust the amount of sour cream to get the correct consistency for the filling. I don't make deviled eggs often, but this is now my go to recipe. Thanks Starry."

Feb 10, 2012 on Food.com

Recipe #373460

Reviewed Blue Cheese Mussels

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| By Mille®

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"Blue Cheese does something fabulous to mussels. This was an easy and delicious Friday night meal. I served in with French Fries cooked in duck fat from my new Actifry 'deep fryer', some crusty bread for mopping up the sauce and some celery sticks stuffed with Boursin for a little crunch on the side. Thanks Mille"

Jan 7, 2012 on Food.com

Recipe #28245

Reviewed Really Good Rum Balls

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| (1 person found this helpful) | By blucoat

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"Fabulous and Easy. If you are a lazy Christmas baker, then this is the recipe for you. Keep them away from the kids!"

Dec 23, 2011 on Food.com

Recipe #344033

Reviewed Mussels on the Half Shell

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| By Paja

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"I made these as a kitchen counter appetizer for a weekend dinner with friends. They were very easy to put together and very tasty. One of the guests asked for the recipe. I served with extra lemon wedges on the side."

Nov 7, 2011 on Food.com

Recipe #278694

Reviewed Authentic Chinese Spring Rolls

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| By Jainagirl

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"Excellent recipe. Making these is a bit time consuming, but the extra steps, such as ensuring the ingredients have all cooled, produce a filling that is not overly moist. If the filling is too moist it will break through the spring roll wrappers. The only change I made was to add some chopped, cooked shrimp to the filling. As the previous revie..."

Oct 13, 2011 on Food.com

Recipe #330133

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Chef Regina V. Smith

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