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    Janice Gill

    River John, NS, Canada

    Chef #21107

    River John, NS, Canada

    Joined: Oct 12, 2001

    10 reviews by Janice Gill

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

    Reviewed Spicy Shrimp Casserole
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      |  By ratherbeswimmin'

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    "An execllent recipe. I made it using fresh bay scallops and it was just as good as with the shrimp."

    Nov 3, 2002 on Food.com

    Recipe #25645

    Reviewed Crock Pot Chops That Will Make You Eat Til You Pop!
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      |  (147 people found this helpful) |  By Malriah

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    "I am with reviewer Marcia Smith on this one. It was not bad but I don't think it deserves the highest rating on the site. I tried it and followed the recipe faithfully and was quite disappointed. I tasted as I thought it would ...sweet andsomewhat ho-hum. The best that can be said for it is that it is easy and for those with weak teeth, the ch..."

    Aug 5, 2002 on Food.com

    Recipe #29544

    Reviewed Betcha Can't Have One-bite Brie
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      |  (10 people found this helpful) |  By dojemi

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    "A winner! This is an excellent way to serve baked brie and much better done in the oven than microwaved. I used cranberry/redpepper jelly produced by the Galloping Cows of Port hood, NS a small producer ofgourmet condiments and got the best of both the submitter's suggestions."

    Jul 3, 2002 on Food.com

    Recipe #27256

    Reviewed English Digestive Biscuits
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      |  (10 people found this helpful) |  By Amanda2

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    "These are excellent ...wonderful to eat with a cup of tea. To give them a professional appearance, press the coarse side of a grater on the dough instead of pricking with a fork. I have a cylindrical meat tenderizer with sharp points that does very well too. As a gadget it is useless for meat but does make shortbread or cookies like these look ver..."

    Mar 18, 2002 on Food.com

    Recipe #5388

    Reviewed Pecan Pie Muffins
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      |  (5 people found this helpful) |  By sewcraftymom

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    "I made these and I would not have done had they not been so highly rated. They are evry bit as good as promised and so quick and easy/I did not add any levener and the consistency was perfectly fine. In my case the recipe made 12 muffins and as they are rich, they were plenty big enough.Thanks for submitting this recipe."

    Mar 1, 2002 on Food.com

    Recipe #12967

    Reviewed Single Crust Quebec Sugar Pie
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      |  (15 people found this helpful) |  By Gingerbee

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    "This is not a true tarte au sucre. Maple extract should never, ever be used, not should nutmeg.The flour is unnecessary and the cooking temperature is too low. there is an execellent Tarte au sucre recipe in the recipezaar files and I suggest that those interested should try it."

    Feb 28, 2002 on Food.com

    Recipe #20252

    Reviewed Tarte au Sucre (Sugar Pie
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      |  (10 people found this helpful) |  By Lennie

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    "This is the pur laine (all wool Quebec recipe and wonderfully good it is. Try using maple sugar for the real old-fashioned taste.The trick with this pie is to serve small helpings ...think of it more as a confection than a dessert. Cold whipped cream served with it halps to cut the sweetness though it doen't help the caloric count.Thanks for ..."

    Feb 28, 2002 on Food.com

    Recipe #15254

    Reviewed Weepless Meringue
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      |  (10 people found this helpful) |  By Miss Annie

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    "She is right. I have used this meringue for years and it not only does not weep it holds up well so unfinished pie/dessert is good the following day.Not quite as light as sugar & egg white only meringue but it makes up for that in its reliability. a good addition to the collection!"

    Feb 21, 2002 on Food.com

    Recipe #20159

    Reviewed Sticky Toffee Pudding with Toffee Sauce
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      |  By Jackie Roe-Lawton

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    "This is a very good recipe but when I had the dessert in Scotland, the sauce was poured over the pudding and the whole thing run under the broiler. I tried it with this recipe and it worked fine."

    Feb 18, 2002 on Food.com

    Recipe #5321

    Reviewed Lemon Poppy Seed Butter Cake
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      |  By Janice Gill

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    "I made this cake to take to a buffet supper. Everyone loved it and I got many compliments. It cuts beautifully and the lemon gives it a light taste and the poppy seeds add texture."

    Oct 22, 2001 on Food.com

    Recipe #12747

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