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JaniceJ

Chalk River, ON, CA
member

Recent Reviews


Re:Parmigiano-Stuffed Mushrooms

Absolutely delicious. Will definitely make these again. I think they'd also go very nicely with a grilled steak. I intend to "bake" these on the BBQ once the weather cooperates.


Posted: 08:25 pm on December 5th 2017

Re:Parsnip & Leek Soup

DELICIOUS. Will definitely make this again & again. Soup was very creamy once pured, so I did not add the cream. Didn't miss it one bit.


Posted: 10:03 am on December 1st 2015

Re:Strawberry & Champagne Terrine

Agree with MortG. First layer set well; second did not. I had a 4Q basket - so I queried Fine Cooking: 2 pints = 1-1/2 lbs. Perhaps that amount was too great for 1 Tbsp of gelatin to properly set. Suggest FC amends recipe to identify how many cups of puree we should have. I really would like to make this again; taste was great despite having to serve this scooped into a bowl.


Posted: 11:13 am on July 9th 2015

Re:Baked Salmon with Citrus Vinaigrette

Three words: Oh. My. God. This was so easy to toss together, and the results were far better than any salmon I've had in restaurants. The roasted salmon was so tender and moist, and -- once topped with the vinaigrette -- was beautiful and tasty enough to serve to company. I happened to have a blood-orange flavoured olive oil, so that's what I used to drizzle on the salmon. This recipe is definitely a keeper; I encourage you to try it.


Posted: 07:04 pm on February 27th 2009

Re:Simply Delicious Green Beans Recipe

This simple-to-prepare recipe is absolutely scrumptious. I used my best olive oil, fleur de sel, finely chopped sundried tomatoes, and grated lemon zest. Tantalizing aroma + beautiful colour = rave reviews from my guests. This recipe is DEFINITELY a keeper.


Posted: 03:53 pm on December 31st 2008

Re:Butterflied Chicken Dijon Grilled on a Bed of Thyme

This is -- by far -- THE best grilled chicken recipe ever!! The meat was so tender and juicy and flavorful ... the compliments just kept on coming. My only regret? That I didn't cook two chickens, because leftovers would have been awesome in a salad or sandwich. I must note that I used half the thyme called for (because it was all I had) ... but it still provided a substantial "bed" for the chicken, and packed plenty of flavor. This recipe is definitely a keeper!! Thank you for consistently developing such delicious (and easy-to-prepare) recipes.


Posted: 09:28 pm on August 5th 2008