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"I am also French from Quebec and we know this recipe as Tourtiere du Lac St-Jean, which is not the same as the Tourtiere du Saguenay, nor the Tourtiere, which is most like an ordinary spiced meat pie. In the Christmas and New Year period, all are good, served with love and eaten among friends and family."
May 20, 2010 on Food.com
"We had the Boeuf Bourguignon, Julia Child's recipe last Sunday. Very very good. I give a 5 stars to Julia Child for this one.Since we did not have bacon, we used pancetta. The recipe was done as described for the rest. Thank you for sharing this with us."
May 18, 2010 on Food.com
"I love this recipe. Next time I make it, I would like to put it in mason jars to have some all winter. Can I do that?"
Dec 17, 2008 on Food.com
"I loved this recipe. I am familiar with these cakes where the cake preparation is very liquid. Sometimes, they are called clafoutis, which are patisserie "excuse" to present cooked fruits of the season. We both, husband and I, loved the pear moist cake and do not worry, do it as it is written."
Oct 2, 2008 on Food.com
"This is a wonderful recipe. I doubled it since I had more fruits and given in the recipe and I used the minced ginger already prepared for sushis. The taste is out of this world, deliciously tickeling the buds with ginger and lemon. From now on, I will use this recipe for my plum jams. Thanks Mirj!Addition: I presented it at a local fair and it..."
Sep 14, 2008 on Food.com
"My grand-mother used to cook all her sauces. This sauce recipe tastes very-very good and is so easy to make; I made it this afternoon for supper and served it on my own potato salad. I am surely adding it to my favorites."
Mar 15, 2005 on Food.com