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    barrdbarrbarr

    Alberta, Canada

    Chef #1402748

    Alberta, Canada

    Joined: Oct 03, 2009

    34 reviews by barrdbarrbarr

    1 - 10 of 34 sorted by Date | Rating | Helpful

    Reviewed "Whatever Floats Your Boat" Brownies!
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      |  By Karen=^..^=

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    "Easy and fast, although they did take an extra 10 min to bake, but that might be because I used half brown sugar : My boat was afloat by fresh chopped walnuts (my husband dutifully shelled them for me and chopped dried apricots - lovely!"

    Dec 26, 2011 on Food.com

    Recipe #32204

    Reviewed Hawaiian Barbecued Pork Ribs
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      |  By Dib's

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    "I made this dish for our celebration of the LOST series finale two nights ago. These ribs were incredible! There are a lot of ingredients but it was so worth it! And I have tonnes of sauce left over (I know what's going on my next pork chop and/or chicken breast!! It seemed like a great deal of salt, but the ribs were wonderfully tender and tasty..."

    May 25, 2010 on Food.com

    Recipe #67894

    Reviewed Greek-Style Turkey Burgers
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      |  By najwa

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    "Wow what flavour! DH and I *loved* these so much!! I used light feta, cocktail olives stuffed with pimento (is this the same as salad olives?, and 1/2 tsp of dried basil. I cooked them on a Griddler and served them up on whole wheat buns with tomato, lettuce and mayo. Next time, I'm going to try them in a pita with with tzaziki... and there will ..."

    May 23, 2010 on Food.com

    Recipe #13285

    Reviewed Hungarian Veal Stew (Borjupörkölt
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      |  By littleturtle

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    "YUM! This was sooo tasty : I used a pound of veal leg from our local halal butcher. He promised me it was "very soft meat" and it sure came out great. I had my doubts about using potato with tomato and cayenne, but it was really quite good. I did use 1/2 cup of red wine, and I used strained tomatoes instead of juice. Some sour cream mixed in at t..."

    Mar 28, 2010 on Food.com

    Recipe #89183

    Reviewed Seared Pork Tenderloin With Cocoa Spice Rub
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      |  By Kozmic Blues

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    "Five stars for uniqueness and great flavour! I have to admit, the dry mix kind of reminded me of Noxema (probably because of the cloves but when cooked, this is very tasty. I cooked mine on the outdoor grill, and it was very tender. It also has great plate appeal, with the contrast of dark chocolate brown with the white meat. I will definitely ma..."

    Mar 9, 2010 on Food.com

    Recipe #102087

    Reviewed Night Crossing Soup (Pressure Cooker
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      |  By Galley Wench

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    "Loved this! What great flavor : I didn't have any pinto beans so I used adzuki beans instead. For the sausage, I used smoked Ukranian sausage (I'm in northern Alberta would probably be great with chorizo too (must try next time. Everything else was as per the recipe, including all the garnishes. Absolutely delicious and definitely becoming par..."

    Mar 1, 2010 on Food.com

    Recipe #327809

    Reviewed Flageolets En Pissenlits (Beans With Dandelion Greens
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      |  By Chef Kate

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    "Excellent - I really loved this dish. Here in North America, flageolet beans are fairly rare, but I have loved them ever since a friend introduced me to them with roasted lamb over a decade ago. For health considerations, I did reduce the amount of butter by half, but oh my - there's nothing like butter to finish off this dish. I served it with ba..."

    Mar 1, 2010 on Food.com

    Recipe #139844

    Reviewed Pork Ragu (Pressure Cooker
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      |  By BxChick

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    "Wow - really tasty! I made this dish without the pancetta; used lean cubed pork cut from a leg roast. Served with large whole wheat egg noodles and fresh green beans. I will definitely make this again and I will recommend it to my friends. Thanks for sharing!"

    Feb 26, 2010 on Food.com

    Recipe #335622

    Reviewed Chicken With Sumac(Jujeh Al Sammak
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      |  By JNS

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    "Tasty!! Loved it : I convection baked it at 375°F and it turned out really well. Thank for sharing!!"

    Feb 17, 2010 on Food.com

    Recipe #181865

    Reviewed Ginger Me up Chicken! Low Fat Honey & Ginger Chicken Breasts
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      |  By French Tart

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    "Rated 5 stars for ease, low-fat, and taste. This is a great and zesty way to enjoy boneless, skinless chicken breast - nothing boring or same-old, same-old with this recipe! Thanks for sharing!!!"

    Feb 13, 2010 on Food.com

    Recipe #211485

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