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    Tarra1

    Toronto Ontario

    Chef #90324

    Toronto Ontario

    Joined: Jun 17, 2003

    Birthday: Nov 23

    29 reviews by Tarra1

    1 - 10 of 29 sorted by Date | Rating | Helpful

    Reviewed Slice of Sin
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      |  By bayou-mimi

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    "I should have done this the first time I tried this recipe. It was so creamy, rich and yummy. We had it over three nights. Whipped cream the first, decadent canilla bean ice cream the second and on the lst night my hubby got inventive and poured coffee liquer and grand marnier and topped with whipped cream. Now if that isn't sin I don't know w..."

    May 12, 2012 on Food.com

    Recipe #102089

    Reviewed Layered Mocha Cheesecake
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      |  (1 person found this helpful) |  By Courtly

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    "I too have "searched the world over" for the perfect mocha cheesecake receipe and this is it. One thing I would advise as a cheesecake addict is to precook your crust at 375 for 10 minutes reduce to 350 for cake and allow crust to cool completely. I also have discovered that an equal mixture of graham crumbs, chocolate crumbs and either groung h..."

    Nov 23, 2009 on Food.com

    Recipe #282415

    Reviewed Quick and Easy Chocolate Coffee Mousse (No Eggs
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      |  By Andtototoo!

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    "this sounds great, another trick to getting cream to thicken along with the bowl put your metal beaters in the freezer as well"

    Jul 28, 2008 on Food.com

    Recipe #316027

    Reviewed Super-Easy No-Bake Cheesecake
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      |  By Lina LaMont

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    "Hi Lina,Just wanted to encourage you to buy a springform pan and don't be intimidated buy those baked cheesecakes that seem hard. They are really not if you just take a little time and go step by step. Mt first attempt was a triple chocolate cheesecake and it was amazing. Only sad thing is most recipes advise that cake refridgerate for 24 hour..."

    Sep 6, 2007 on Food.com

    Recipe #251135

    Reviewed White Chocolate, Cherry and Pecan Cookies
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      |  By Lawsome

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    "I made these on Thursday anf these are amazing cookies, can not give you the 15 stars you deserve from my Mom and my Hubby. Not overly sweet and just yummy. Next time I might increase the cherries a little to 3/4 or more. One more for my special christmas baking. Thank you!!"

    Jun 3, 2007 on Food.com

    Recipe #229859

    Reviewed The Best Apple Pie Muffins Ever
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      |  By Dotty2

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    "I madde these muffins a few days ago and followed your recipe to the letter except I grated the apples. All I can say is yummy yummy. Next meaning tommorow I will do a combination diced and grated and these were so moist and delicious."

    Jun 3, 2007 on Food.com

    Recipe #110506

    Reviewed Winnipeg Chicken Curry
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      |  By Strawberry Girl

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    "Oh boy it sure is, I made this the other night using the other recipe as a guideline and the smells in my kitchen alnost made me faint. LOL. I love curry. The only thing I would change is I won't add the nilk at the end because it really changed the entire taste and texture of the sauce. as a thickening agent I will use some potatoes that we..."

    Apr 27, 2007 on Food.com

    Recipe #2930

    Reviewed Femmes' Revenge Caribbean Curry Mix
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      |  By Femmes' Revenge

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    "Oh boy it sure is, I made this the other night using the other recipe as a guideline and the smells in my kitchen alnost made me faint. LOL. I love curry.The only thing I would change is I won't add the nilk at the end because it really changed the entire taste and texture of the sauce.as a thickening agent I will use some potatoes that we..."

    Apr 27, 2007 on Food.com

    Recipe #158082

    Reviewed Crock Pot Chicken and Stuffing
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      |  By Lubie

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    "i will be making this for dinner tonight and can hardly wait. Only thing I am going to add are a little carrot, onion and celery. dependind on how thick the sauce is I may add some extra water, my cooker cooks a bit on the hot side. I will be serving those with so,e wonderfresh steamed greenbeans, thanks for a keeper Lubie"

    Mar 6, 2007 on Food.com

    Recipe #40009

    Reviewed Spanakopita, Armenian Style
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      |  By manushag

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    "I have been making spanakopia for years and have developed a few tricks. To make it even cheesier you can also add 406 ounces of ricotta and instead of mucking about with the paper thin filo, you can use the sheets off puff pastry and you will get the same results."

    Aug 13, 2006 on Food.com

    Recipe #181455

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