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    Chef Lumiere

    Island of Montreal

    I am what I eat.

    Chef #978197

    Island of Montreal

    Joined: Oct 05, 2008

    10 reviews by Chef Lumiere

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

    Reviewed Awesome Asian Slaw
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      |  (1 person found this helpful) |  By Normaone

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    "Definitely the best "asian slaw" recipe I've tried so far! I took Merron's tip and used tahini in place of the peanut butter and omitted the oil. I also used only 1.5 tbsp of a very dark soy sauce. To serve, I used this as the topping for a rice bowl (with brown rice. Next time I'll make some grilled tofu slices to accompany it, too."

    Jun 27, 2010 on Food.com

    Recipe #61492

    Reviewed Garden Veg Pasta
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      |  By Irmgard

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    "This is a fresh, delicious, and fast recipe! I made 1 portion just for myself, so I did not follow the proportions but the idea, and was also careful not to overcook the zucchini. Frozen peas worked well in place of the broccoli and snap peas. I grated some Manchego cheese on top instead of parmesan. Next time I might try it with soft goat cheese ..."

    Jun 18, 2010 on Food.com

    Recipe #426727

    Reviewed Bow Tie Pasta With Smoked Salmon and Cream Cheese
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      |  By Pink_Diamond

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    "Made this for a quick midweek meal, and it was delicious! Great idea to add the onion to the boiling water to cook the onions and soften their flavour a bit. Will commit this recipe to memory."

    Jun 16, 2010 on Food.com

    Recipe #429081

    Reviewed Roasted Beet Salad With Horseradish Cream Dressing
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      |  By ~Leslie~

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    "Colourful, elegant salad. I used a thick, Mediterranean-style yogurt in place of the whipping cream and sour cream, which worked out very well I think. Also, I like to soak my sliced onions in cold water for salads in order to remove some of the harsh zing."

    Jun 16, 2010 on Food.com

    Recipe #167868

    Reviewed Pumpkin Pie Spice Bread
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      |  By Marg (CaymanDesigns)

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    "I also used my own pumpkin, cooked and blenderized, and it worked out great. Instead of cloves I used cardamom, and I used part whole wheat flour. Overall nice warm taste and good texture. I do not have 2 loaf pans, so I put half the batter in a square cake pan. It worked well, and I could see making it again this way in order to top with a cream ..."

    Jun 15, 2010 on Food.com

    Recipe #2510

    Reviewed Mediterranean-Style Orzo Salad With Corn
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      |  By Dr. Jenny

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    "Excellent! Looks great, tastes fresh. (Note: I didn't measure anything, just went by what looked right. Roasted the pepper because I think this almost always is an improvement. Added hot pepper flakes to kick it up a notch."

    Jun 5, 2010 on Food.com

    Recipe #426403

    Reviewed Fusilli Alla Crazy Bastard
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      |  By Sweet Jezebel

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    "This is a fun, easy dish, and I've made it twice now. Once for company. The first time, I didn't have goat cheese so I used some cream cheese and feta -- still good. Second time, I used Swiss chard instead of beet leaves and some multicoloured tomatoes, which made the dish look even more interesting."

    Jun 5, 2010 on Food.com

    Recipe #349599

    Reviewed Low-Fat Butterscotch Oatmeal Pecan Cookies
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      |  By ShaGun

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    "Just made these today. For a fat-free cookie they have a nice taste and texture. However, I used semi-sweet chocolate chips and omitted the pecans. I didn't have corn syrup or brown sugar, so I used a combo of white sugar and honey, and added about 1/2 cup of water to thin out the batter. Make sure to flatten the cookie on the sheet. They won't sp..."

    Dec 2, 2008 on Food.com

    Recipe #115778

    Reviewed Diner's Freezer Salsa
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      |  (1 person found this helpful) |  By diann godbey

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    "Fantastic!"

    Dec 2, 2008 on Food.com

    Recipe #12275

    Reviewed Lentil-carrot Loaf
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      |  By fireyangelxoxo

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    "Not bad! Holds together well if you let it cool first. I took others advice and changed the seasonings: used about 1 tbsp curry as well as a dash of cumin and some minced garlic. It needs a sauce. If you go with curry flavorings, I suggest a spiced yogurt."

    Dec 2, 2008 on Food.com

    Recipe #97572

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