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    UnRefined

    West Coast, BC

    I use Fresh, Seasonal, Local Ingredients and tend to base my meals around the book I'm reading.

    Chef #1054210

    West Coast, BC

    Joined: Dec 01, 2008

    10 reviews by UnRefined

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

    Reviewed Japanese Mum's Chicken
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      |  By JustJanS

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    "So good, I've made this a few times and it always turns out great. I've tried it both with and withour the skin. We all prefer it without. Tonight I'm tweaking it to make lemon chicken. Replace the soy sauce and balsamic vinegar with lemon juice and chicken stock, use honey instead of sugar, skip the chilies and add soem salt. The technique p..."

    Sep 30, 2010 on Food.com

    Recipe #68955

    Reviewed Devil's Food Surprise Cupcakes
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      |  (1 person found this helpful) |  By SAHMchef

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    "I don't like giving bad reviews but this was awful. Everyone hated it, no one could eat it, except my four year old who thought just because it looked like chocolate it tasted like chocolate. Even she could't take anymore after a few bites. I made it like as a three layer cake and cooked it thoroughly but it still tasted sort of dirty and like ..."

    Sep 12, 2010 on Food.com

    Recipe #148100

    Reviewed Famous Barr's French Onion Soup
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      |  (1 person found this helpful) |  By Bill Hilbrich

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    "I'm sorry, I hate giving bad reviews. I had such high hopes for this soup but it turned out terribly. Perhaps I just like a more brothy French Onion Soup or maybe it was a weird reaction with my cast iron dutch oven. It was very thick and the flour was not a good addition. The paprika was overpowering (which is saying something when it's compe..."

    May 21, 2010 on Food.com

    Recipe #607

    Reviewed Kittencal's Technique for Perfect Easy-Peel Hard-Boiled Eggs
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      |  By Kittencalskitchen

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    "Great technique. We now always have some hard boiled eggs on hand as a good protein snack. Very effective. I hated peeling eggs before this and now it's no problem."

    May 12, 2010 on Food.com

    Recipe #259573

    Reviewed Rolled Fondant
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      |  (3 people found this helpful) |  By Luscious Creations

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    "I was going to submit this recipe but found it here. This really is and easy and fantastic recipe. I use it whenever I need fondant for a cake. A million time better the inedible stuff in the box and way tastier than the marshmellow stuff which just tastes marshmellowy. Very easy to use even for beginners."

    Apr 27, 2010 on Food.com

    Recipe #247561

    Reviewed Awesome Apple Bread
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      |  By Marg (CaymanDesigns)

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    "So good, I used half whole wheat and half white flour. I was skeptical of the batter once it was all mixed, it seemed really really thick, and when the apples went in I thought it was way too many apples but I kept with the recipe and it turned out fantastic. I don't even think I'll make banana bread again unless I have to, this was so good. I ..."

    Mar 28, 2010 on Food.com

    Recipe #647

    Reviewed Italian Sausage and Cabbage
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      |  By Lorac

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    "Excellent. I'm so glad I found this recipe it was so good. I used red cabbage and substituted the water for chicken stock and 1/2 cup red wine. I also added two carrots as well. It was a super easy dinner. Served it wilh butternut squash risotto. DD and DH were very impressed."

    Mar 11, 2010 on Food.com

    Recipe #31415

    Reviewed Zesty Italian Crescent Casserole
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      |  By Bamabelle1202

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    "This was very tasty. My topping turned out just a touch doughy, even though it was in the full 20 minutes. The top was starting to get a bit dark so I had to take it out. Next time I'll lower the oven temp to 350 and bake it for 30 min. Still very tasty and I'll definately make it again."

    Sep 20, 2009 on Food.com

    Recipe #144439

    Reviewed Kittencal's Jumbo Bakery Shop Blueberry Sour Cream Scones
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      |  By Kittencalskitchen

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    "These were the best scones ever! It's one of those odd recipes that you wish you could give an extra honorary star. My mom who hates scones couldn't stay away and keeps asking me to make them again. My husband agrees than they were the best scone I've made. I used 3/4 buttermilk because I didn't have sour cream. I also used pastry flour so th..."

    Jul 17, 2009 on Food.com

    Recipe #229860

    Reviewed Mixed Grain Mushroom Casserole
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      |  (1 person found this helpful) |  By Dusty Gold

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    "What a great recipe. I seem to be incapable of actually following a recipe through but I stayed pretty close on this one. I used a whole bulb of garlic and about 2 tsp of grapeseed oil for the whole recipe. I also replaced 1/2 a cup of vegetable broth with dry white wine. I loved the toasted grains, that really made the dish wonderful. I saut..."

    Apr 29, 2009 on Food.com

    Recipe #79760

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