Very Berry's

8out of8

Reviews

The Classic 1953 Coronation Chicken Salad Recipe

(1 person found this helpful) Posted by French Tart  

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... — Very Berry Apr 16, 2009

Recipe #245746

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Cullen Skink - Scottish Smoked Haddock and Potato Soup

(1 person found this helpful) Posted by French Tart  

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... — Very Berry Apr 14, 2009

Recipe #279464

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My Take on Tuna Melts

Posted by JanieTeachGal  

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! — Very Berry Apr 10, 2009

Recipe #359692

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Simple Greek Scrambled Eggs

Posted by tasb  

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... — Very Berry Apr 10, 2009

Recipe #162921

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Gin Fizz

Posted by Malarkey Test  

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... — Very Berry Apr 8, 2009

Recipe #7436

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Copycat Chili's Presidente Margarita

Posted by ciao  

Damn, this is one good drink. I subbed the Prezidente for Courvoisier we had left in the drinks cabinet. Thanks for posting this! — Very Berry Jan 24, 2009

Recipe #64184

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Elegant Lavender and Lemon Poached Chicken Breasts

(1 person found this helpful) Posted by French Tart  

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... — Very Berry Jan 24, 2009

Recipe #240610

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China Moon Double Chicken Stock

Posted by BonnieZ  

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... — Very Berry Oct 27, 2008

Recipe #56831

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