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    Foxforce5

    Edmonton Alberta

    Chef #696989

    Edmonton Alberta

    Joined: Dec 21, 2007

    5 reviews by Foxforce5

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

    Reviewed Russian Borscht
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      |  By Chef PotPie

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    "Overall a great recipe! I quadrupled it even though it was a 1st time attempt. It turned out great & I love how all the veggies are shredded...somehow it tastes better! I did find it a tad on the bland side so added some salt, pepper, and vinegar. Anything more I think would be too overpowering. Thanks for posting!"

    Sep 4, 2012 on Food.com

    Recipe #169711

    Reviewed Oven Baked Onion Rings
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      |  (1 person found this helpful) |  By Bergy

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    "I made these with a super-healthy ingredients and they turned out great. For the coating I mixed cornmeal with a 9 grain high fibre hot cereal (in dry form. The cereal has the same texture as bread crumbs and the cornmeal made it a bit crisper. Add whatever seasoning you like to the crumb mixture...I used a poultry spice (which was a bit too s..."

    Feb 27, 2009 on Food.com

    Recipe #10140

    Reviewed Roasted Red Pepper Soup
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      |  By kitchengrrl

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    "it seems a bit too simple to be good...but it really is. My 4 and 2 year old sons both wanted more. Put the balsamic vinegar in the entire batch and throw in a bit of cayenne to make your sinus's warm...it is very good!"

    Feb 14, 2009 on Food.com

    Recipe #60107

    Reviewed Croatian Sarma Soup (Stuffed Cabbage Soup
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      |  (1 person found this helpful) |  By Messy44

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    "VERY GOOD! It's easy and healthy. I used ground bison, a couple tsps. of vinegar, and a bit of cayenne. This recipe will impress anyone."

    Jan 29, 2009 on Food.com

    Recipe #293550

    Reviewed Zucchini Lasagna (Lasagne - Low Carb
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      |  By Marg (CaymanDesigns)

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    "Very worthwhile, hearty, and tastey! I used ground round (soy protein and also added a layer of spinach. I also used about 3 cups of tomato sauce instead of the paste and water. I also didn't cook the zucchini prior because it cooks enough when baked. Everyone will be impressed!"

    Mar 26, 2008 on Food.com

    Recipe #749

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