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    Gina Lukhart

    Chef #10291

    Joined: May 27, 2001

    5 reviews by Gina Lukhart

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

    Reviewed Buttermilk Pie
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      |  (1 person found this helpful) |  By thefensk

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    "I follwed the recipe to the letter, except I took the advice of some others and only used 1 cup of sugar. It turned out great, so pretty just the golden brown that you want, almost like a creme brulee. First impressions when I tasted it, I saw hollyhocks, peonies and an old english cottage garden. don't ask why...lol It is reminiscant of a lingeri..."

    Apr 6, 2007 on Food.com

    Recipe #56

    Reviewed Glazed (Or Candied Carrots
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      |  By IAteMyGluestick

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    "This is about as simple as it gets in cooking. The taste outstanding. I needed a quick, different recipe for an abundance of carrots in my fridge, my MIL who lives with us is very difficult to cook for, but she loved the carrots. I added just a bit of ginger. This will be a regular dish in our house. Thanks"

    Jan 19, 2007 on Food.com

    Recipe #40452

    Reviewed Gingerbread Cookies
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      |  By Kim D.

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    "I bake a lot, but never made gingerbread cookies. My daughter requested some this Christmas and I thought I will give this recipe a try, and I am very happy I did.Recipe was easy to follow, cookies are soft. I only ended up with too much icing, but that's ok. This one is a keeper, and I am making another batch. Thanks so much for sharing!"

    Dec 15, 2006 on Food.com

    Recipe #74608

    Reviewed German Lentil Soup With Frankfurters
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      |  (6 people found this helpful) |  By BonnieZ

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    "Lentilsoup is one of my favorite dishes and my Mom made it quite often because it was an inexpensive way to feed a whole family. In Germany we do not use the celery or the carrots in Lentilsoup, but I actually like that idea, gives it an extra little flavor. And yes we often use ham or even brown some bacon as added flavor.The way I make it is, ..."

    May 30, 2001 on Food.com

    Recipe #7585

    Reviewed Spaetzle - German
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      |  (10 people found this helpful) |  By Melody

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    "As a German National, growing up in the birthplace of Spaetzle in the Swabian community, having had Spaetzle twice a week since I can remember, I have to tell you that Spaetzle are not made with milk. You just use water. In the old days Spaetzles dough was made thinner and put on a cuttingboard then scraped into boiling water. It only takes a coup..."

    May 30, 2001 on Food.com

    Recipe #400

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