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    Very Berry

    The Land Down Under

    Chef #824001

    The Land Down Under

    Joined: Apr 23, 2008

    9 reviews by Very Berry

    1 - 9 of 9 sorted by Date | Rating | Helpful

    Reviewed All Gone Onion Burgers
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      |  (1 person found this helpful) |  By Chef Shadows

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    "As I don't top my burger with anything other than a melting cheese, pickle, raw spanish onion and a beetroot slice (yes, an Australian here! this is my default method to flavour a burger, to give it some extra kick while enhancing and not overpowering the flavour of good beef.

    The only change I make is to use finely grated fresh onion..."

    Mar 7, 2011 on Food.com

    Recipe #202414

    Reviewed The Classic 1953 Coronation Chicken Salad Recipe
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      |  (1 person found this helpful) |  By French Tart

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    "Made these into YUMMY sammies for Easter Sunday nibble lunch. I overcooked my chicken breasts, so I shredded them up finely and used 300ML of cream to disguise the dryness. I made and refrigerated the coronation chicken the night before, and made the sandwiches right before they were eaten, with watercress and chives mixed into the filling. The..."

    Apr 16, 2009 on Food.com

    Recipe #245746

    Reviewed Cullen Skink - Scottish Smoked Haddock and Potato Soup
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      |  By French Tart

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    "So yummy! I made this as the basis of a fish pie to eat on Good Friday. This recipe looked so tempting that instead of making the fish with a mashed potato/cheese crust, I made this beautifully potato thickened stew (subbing smoked cod for haddock before topping with a little grated cheddar and weaving some shortcrust on top before placing in ..."

    Apr 14, 2009 on Food.com

    Recipe #279464

    Reviewed My Take on Tuna Melts
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      |  By JanieTeachGal

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    "This went down a treat. The celery salt made for really great flavour. I used a mix of low-fat mozzerella and jarlsberg. Num nums! Thank you Janie!"

    Apr 10, 2009 on Food.com

    Recipe #359692

    Reviewed Simple Greek Scrambled Eggs
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      |  By tasb

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    "Made a divine holiday breakkie with fried brown bread and tomato salad - did not have greek seasoning, so I added thyme, black pepper and garlic. I don't really like egg yolks, so I made it with double the amounts of whites and reserved the yellow to make custard for ice cream. Many thanks, tasb!"

    Apr 10, 2009 on Food.com

    Recipe #162921

    Reviewed Gin Fizz
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      |  By Malarkey Test

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    "I've been looking for a basic Gin Fizz recipe for ages, after watching the TV series JEWEL IN THE CROWN and watching the Anglo-Indians scoffing down Gin Fizzes in the heat. This is tasty and refreshing, and will make a a great brunch/hangover-curing tipple for those who prefer something sweeter than a Bloody Mary!"

    Apr 8, 2009 on Food.com

    Recipe #7436

    Reviewed Copycat Chili's Presidente Margarita
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      |  By ciao

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    "Damn, this is one good drink. I subbed the Prezidente for Courvoisier we had left in the drinks cabinet. Thanks for posting this!"

    Jan 24, 2009 on Food.com

    Recipe #64184

    Reviewed Elegant Lavender and Lemon Poached Chicken Breasts
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      |  By French Tart

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    "I actually made your sour cream sauce as a gravy for a lavender roast chicken. I used pan juices deglazed with a few tablespoons of a sweet dessert semillon and water as my stock. And yowza, yowza, yowza! It was the most divine, food-gasmic gravy ever to pass my lips! It really went down *that* well at the table Even one of my cream-sauce-sus..."

    Jan 24, 2009 on Food.com

    Recipe #240610

    Reviewed China Moon Double Chicken Stock
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      |  By BonnieZ

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    "Hands down, the best chicken stock recipe I have ever used and the best I have ever tasted! It has become a staple in my kitchen. We make it in bulk 3 times a year, to get us through cold nights of soups, casseroles and risottos! It is so flavoursome serve it with some garlic and herbs for an instant consomme, and for more complex recipes in wh..."

    Oct 27, 2008 on Food.com

    Recipe #56831

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