LynnG's Reviews
6 recipes reviewed. Showing 1 to 6Sort by: Book Title 
| Date | Rating | Recipe Title
The Best Recipes in the World
By Mark Bittman
Broadway - 2005
This is currently my favorite go-to recipe. With a few ingredients, minimal prep, straightforward instructions, the results are moist chicken, with skin as crisp as you want, nestled in a savory mushroom sauce that is rich but not cloying. I like to serve with rice (as suggested in the recipe); sometimes I prefer a green vegetable, or both.
useful (2)
Emeril's New New Orleans Cooking
By Emeril Lagasse, Jessie Tirsch
William Morrow Cookbooks - 1993
Of all the cookies that I have baked, this cookie is the most requested by my friends. The cookie is not too soft, not too crisp - just right.
This is a no-fuss recipe that reliably makes (for me) 24 to 26 cookies, every time.
My only recommendation is that the chocolate is chopped as written in the recipe; don't be tempted to substitute chocolate chips - just a suggestion.
useful (0)
Good Cooking: The New Basics
By Jill Dupliex
Silverback Books - 2005
Often I find quesadillas can be disappointingly bland. In this recipe, blue cheese is scattered over the mozarella then topped with spinach. The blue cheese adds a pleasantly surprising sharpness and flavor. Cheesy, easy and delicious.
useful (1)
A nice change from dark, semi-sweet or milk chocolate, this recipe adds white chocolate. These are not too sweet and, dusted with powdered sugar, they are pretty.
useful (0)
Rebar: Modern Food Cookbook
By Audrey Alsterburg, Wanda Urbanowicz
Big Ideas Publishing - 2001
This is a deliciously spicy salad. I like the color and consistency of the carrot, red pepper and cuke (all of which I julienne) with the noodles. This does make great leftovers.
I have never actually included the seaweed in the salad, but only because have not YET added seaweed to my pantry.
useful (0)
The South Beach Diet Cookbook
By Dr. Arthur Agatston MD
Rodale Books - 2004
If you like eggplant, this chunky sauce is great over either spaghetti squash or pasta. Although using fresh basil is preferable, it's still delicious using dried. And . . . I like to include a few red pepper flakes.
useful (0)