LynnG's Reviews
6 recipes reviewed. Showing 1 to 6Sort by: Book Title | Date | Rating | Recipe Title
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)
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)
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)
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)
Good Cooking: The New Basics
By Jill Dupliex
Silverback Books - 2005
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)