Anne La Quebecoise

"Much better than store-bought indeed. I made an important change to the recipe, though : used 1 tbs fenugreek seeds, not 1 ts, since it like them a lot and it's the first ingredient mentioned on my old jar of curry powder, which I had used for a few years to make my own blend, guessing the amount for each ingredient, but I won't do it anymore 'ca..."

May 20, 2007 on Food.com

"Excellent cookies; the rose and lemon flavours pair beautifully. I made egg-shaped sandwich cookies for Easter, with a lemon scented white chocolate ganache as the filling (yuuuumm.... The dough was soft and I was afraid it would be hard to work with so I put it in the fridge for a few yours (but no, I didn't attempt to roll it before I chilled i..."

Apr 19, 2006 on Food.com

"Delicious! I eat very little meat (both because I am usually not very fond of its taste and texture and for environmental concerns, but I really enjoyed this dish and I know I'll crave it in the future and will have to make it again! I used a mix of beef and pork meat - both tasted great. I found it unnecessary to add more oil in step 5, since t..."

Mar 10, 2006 on Food.com

"Good tasting and healthy muffins. Not very sweet, though, so be prepared. I used 4 egg whites instead of the 2 eggs, added 1 tsp vanilla extract and a pinch of salt and used 1 1/2 cup (frozen, unthawed blueberries. I made 12 very big muffins (baking them for 25 minutes was fine. This is a good basic recipe for bran muffins ; I think you should b..."

Mar 9, 2006 on Food.com

"I made a few changes and got very good muffins, tasty, moist and filling : I used all whole-wheat flour (2 cups, 2 tsp cinnamon, threw in 2 big chopped Cortland apples (in step 2. Since I only had one egg left in the fridge, I used 1 heaping tbsp ground flaxseeds mixed with 1 tbsp water as a substitute for the 2nd egg. I made 12 very big muffins..."

Feb 18, 2006 on Food.com

"Excellent. I marinaded the flattened meat for about 5 hours in marinade from recipe #91039 (Tender Balsamic Marinaded Pork Tenderloin, then we proceded with the recipe. We used a quite crumbly locally produced blue cheese (L'Ermite and used kitchen cord to tie up the meat-cheese roll. We did use the soy sauce but skipped the oil, since the meat ..."

Feb 15, 2006 on Food.com

"I'm only rating the marinade, here, which I used for Roast Pork Stuffed with Stilton #62163 and we found it great! The balsamic vinegar and rosemary complemented the cheese beautifully. A keeper!"

Feb 15, 2006 on Food.com

"What a WONDERFUL bread! It has the texture of a brioche and it's not too sweet, just perfect for a special occasion breakfast bread. IMO, all great breads have a starter of some sort - sourdough, sponge, biga or whatever, so I was so excited when, looking for a chocolate bread recipe, I found this one! I made the starter only 4 hours before using ..."

Feb 14, 2006 on Food.com

"Good bars, with great nutrional value, but more like dessert cookie bars than a breakfast or snack cookie, IMO. But here are the changes I (as usual made: used 1/2 c sultana raisins and 1/2 c dried currants (for the 1 c raisins, 1/6 c applesauce and 1/6 c oil (for the 1/3 c oil, 2 egg whites for the egg (less fat, more protein! chopped toasted..."

Feb 13, 2006 on Food.com

"These cookies are by far the best low-fat oatmeal cookies I've ever made, but boy, they're SWEET! I had made them thinking of a breakfast cookie, but these definitely fall in the dessert category. They really taste like the good ol'Robin-Hood-bag-recipe raisin oatmeal cookies, but without all that butter (and who misses it, really ?!, with a love..."

Feb 7, 2006 on Food.com