| This makes a very soft crusted pizza, which shrinks by about half its height. It is just there, it doesn’t have any noticeable flavor. I think it could be improved in flavor and texture by the addition of some cornmeal. I followed the recipe exactly using a jelly roll pan (place the crust in the center, not at the edges; it makes it easier to loosen). It was nice to eat something so full of vegetables. |
| The batter of this bread was very beautiful with the contrast of the grated zucchini and the dried cranberries. However after baking it became very dark and harder to see. I used the toasted pecans and the larger sized loaf pan (they did not recommend). I am not sure the batter would have fit in a smaller pan. I used the yogurt option over the milk but it still did not help with the Florida factor and I had to bake it 20 minutes more (instead of 5 minutes less). Very good flavor, texture and the fruit and nuts remained in suspension. A nice use of a pound of zucchini. |
| The name of this recipe intrigued me from the beginning. I have never met a Ukrainian who has heard of this before or who didn’t fall in love and demand the recipe after trying it. The meatball itself is formed from a meatloaf recipe which makes for the most tender and flavorful meatball ever. Everyone wants to know how to get the horseradish inside. The secret is mix it with mashed hard-cooked egg yolks, soft bread crumbs and melted butter which solidifies into a substance that is firm and can be easily molded. You have to cook them very carefully so they do not fall apart. A small amount of sour cream gravy is then made and poured over the meatballs before baking; this is so intensely flavored that it just completes the experience. My mother-in-law would not eat horseradish, yet loved this meatball. People argue about the horseradish – it isn’t there, there isn’t enough, there is too much, etc. I waited 15 years to make it a second time, and then made 4 batches in one weekend. I am not going to wait 15 years before making it again. I then tried doubling the sourcream gravy, but it did not taste quite as good, I suppose because the drippings are not as concentrated. |
| While boiling down the coconut milk, sugar and cream to make the substitute for sweetened condensed milk and taking the box grater challenge (instead of the food processor on the coconut), I did wish for an alternate recipe with the sweetened condensed milk. However, this pies tastes so much like fresh coconut, not at all like the other desserts I have made with dried coconut. It was really worth all that preparation time. The crust of ground toasted almonds, sugar, butter and white bread was crispy and delicious. I love the addition of just enough almonds in the filling to add visual and textural interest. I did not bother with the cream topping, but it was gratifying to see how quickly the pie disappeared, and it was also great to use my removable bottom 9" tart pan. |
| From: The Savory Way (reviewed 25th April 2012)The fresh majorum gave this squash dish a hearty flavor. I used patty pan squash and brown rice. Everything cooked up just right. I wasn't sure what a tian dish was, so used a large glass casserole dish and my rice and squash mixture was about 3 inches high. This made a nice light supper. |
| This made a delicious whole wheat naan. There is a lot of last minute activity so this wasn’t good timing to try to make it just in time for dinner (if you are also cooking dinner). I chose the buttermilk over yogurt option and found that I had to add about an additional cup of whole wheat flour in addition to what she had suggested. This was easy to make and had a total of only 3 tablespoons of oil, so much less than many Indian bread recipes that I have previously decided not to make (for that reason). I did not broil it to make the brown spots and it tasted fantastic warm out of the oven with butter chicken. It tastes just as fresh and moist inside storing in the freezer.
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| It seemed odd to have that much cabbage in a soup with fresh dill on top without making borscht. I was worried that without the red wine the flavor would be flat, but with a little white wine, it was a robust, flavorful soup. The pinto beans instead of the small white beans also worked. Do not skip the toppings. I interpreted shredded salami as short thin strips. Our dill is really lush right now and it was divine with the shredded salami on top of the soup.
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| An unusual flavor popping pudding. I used a high quality organic concord grape juice. My bottle only had four cups of juice so I removed one tablespoon of semolina flour. I was glad for the desired temperature as I reached that faster than the specified time. If I had cooked it to a particular thickness, I would probably have overcooked it.With no additional sweetner added, it tasted just right although not sweet. The blanched almonds sliced easily, and I toasted them in my convection oven. I did not make the sugared basil leaves as I do not cook with raw egg and had no dried egg white powder on hand. Instead, I decorated it with additional sliced toasted almonds. This would be great as a finish to a hot, spicy main course. I divided it all into individual dishes so it could cool faster. A thick chewy skin developed on top, with it being softer underneath at first. It is important to let it fully cool and then the texture is wonderful, uniform small, soft particles. |
| This is my favorite wilted spinach salad. I like the dressing, it is minimal and brings the only problem to the salad; I never get enough wilting. This may be exacerbated by my tendency to sneak in more spinach. I think the solution is to add the spinach to the dressing in the pan. By the time I scrape all the dressing out of the pan and onto the spinach, it has already cooled quite a bit. I also have one boiled egg per person if you are having this for a meal. |
| This was an interesting way to use broccoli. I used Lundberg wild and brown rice mixture for this and loved the variety of rice. I didn’t have a red pepper, but the sweetness would have added a nice antidote to the overpowering acidic flavor of this dish. I don’t have walnut oil, so used olive oil and added extra walnuts. It was very good especially since I used no salt at all.
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| This is a rich, very mushroomy soup with dairy being optional (in the form of creme fraiche added as a garnish) is a nice feature. The leeks and onion add great flavor without standing out. My Mom cooked this for me in 1993 and I found it just as delicious this time. I never just have dried Morels around and find it tastes good with whatever I have tried - porcini or mixed wild mushrooms. I am enjoying my new immersion blender to puree soups like this one. I think it would be even better with sauteed mushrooms added at the end for a little textural diversity. 3/23/2020. Great use of our dried morels. Found the soup a little thick and difficult with the immersion blender, could have used 1 cup additional liquid. Great plain with homemade Focaccia. |
| This turned out to be a coarse textured, very moist and delicious white bread. I tried to cut back on the overall volume of ingredients and make it in my bread machine and I did not cut it down enough. The next time I will make it just like the recipe. As it was too moist and I had added all the flour that would fit, I became inspired and added the strawberries I had dehydrated. They rehydrated enough to taste like strawberry jam in the finished bread, but completely retained their shape as they had been so hard to start with. With the dried strawberries the bread rates five stars. I will definitely make this again. |
| The perfect balance of onion to potato to dressing. The goat cheese flavor comes through without being overpowering. I made it as direction with the exception of using red potatoes and apple cider vinegar. I have eaten a lot of unsatisfactory warm potato salads over the years, and this is a winner! She suggests it could be the entire meal or a good picnic dish.
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| Oh the bitterness of all those rich walnuts! This recipe has an additional cup of ground walnuts in addition to the 1 cup of finely chopped nuts. Now I know what I spent hours peeling those walnuts for in The Pie and Pastry Bible recipes. To a New England palate, I do not think the bitterness may be as overwhelming (having grown up there myself). The son I made the cookies for loved them. One positive factor is that you will not eat too many at one time. They also wait until the cookie is cool to dust with powdered sugar. One of my favorite parts of the Russian Teacakes was the repeated rolling while warm in powdered sugar so that it made its own icing. I will go back to my Betty Crocker recipe for Russian Tea Cakes. |
| This seems more like a torte than a cake. I toasted the walnuts and skinned them as much as possible to reduce any bitterness. The directions worked well here. I like coffee, but not coffee flavored anything else, so I made a lemon flavored syrup instead of the coffee syrup. It was delicious, the flavors felt Greek and went together well. It was hard to wait the specified time, but it was worth waiting for. Be careful and only use the amount of syrup specified, it is perfect. |
| This is a most satisfying Waldorf salad. It should be served fresh or only add the nuts as you serve it. The citrus dressing seems very thin when you mix it up, but is just right for a bright fruity touch. The toasted pecans dominate with an amazing and really distinctive flavor. The finely chopped dates add tiny bursts of sweetness that do not overwhelm or become hard like raisens in a traditional Waldorf salad. I was a little dubious about the cheese, but it smoothes out the acid from the apple nicely. This recipe is perfect as it is. |
| I cheated here using the somewhat dry left over brown rice in the refrigerator and a can of black beans. I did cook the onion, chiles and garlic however. Wow, what incredible flavor! She said to serve immediately, but that did not happen of all members of the famly. Using dryish brown rice was great here as it did not become soft and mushy. We served it with the new Johnsonville Brothers chorrizo sausages (grilled) and it was a great meal. These beans and rice would also make a great main dish aall by themselves. |
| I had a big batch of the first baby zucchini from my CSA as the basis for this recipe. Since they were so tender, I gave the potatoes ahead start cooking. I cut back on the olive oil. The caper topping turned was could have been a mundane dish into something spectacular. My sons who are not fond of capers even commented on the random bursts of saltiness. |
| I made this on the occasion of a vegetarian guest. All diners, vegetarian or not seemed to really enjoy it. The fresh mushroom turned completely black in the presence of the black beans which was a little strange, but the flavor had a nice depth to it, and I loved the freshness the last minute addition of tomatoes added. I had previously tried to make a vegetarian black bean chili by leaving out the ham hock and adding liquid smoke. Needless to say, it wasn’t very good. We served the leftovers as a bean dip with melted cheddar and lots of fresh salsa on top and that was also very popular. |
| A very good lentil soup with bacon cooked in it for flavor that is removed at the end. It had great flavor and I particularly liked that Swiss chard is thrown in at the end. I cut it 1/2" across and removed the ribs as specified, but wish that I had cut it into 1" lengths. The long ribbons of Swiss chard tended to be served mostly with the first bowls. I only could find regular sized portobellos and so it was not practical to remove the gills as they specify with the larger portobello caps. There were a lot of ingredients which take a long time to prepare, but worth it. |
| From: Peter Ostroushko (reviewed 7th November 2011)You don't think you like sauerkraut? This is actually just half sauerkraut with all the juices squeezed out, and half cabbage. I am still getting used to having a mandoline, and I kept cutting until I had taken off an equivalent weight of cabbage to the sauerkraut. The onion is sauteed and then the cabbages are added and cooked for a long time. This is the way the Ukrainian ladies that immigrated a long time ago make it for Church. They recommend using a slow cooker for making big batches. They had some other secrets, which I made the mistake of not writing down, but will try and find out and add later. This must be served with a really good kielbasa and boiled potatoes for an authentic meal. |
| Warning, be sure your container is big enough. I started with a large spaghetti sauce jar, which sure seemed big enough at the beginning, and it was easy to stir with a long, square chopstick. It started off slowly, but I finally found nice warm places in the kitchen and it really took off. When I fed it, it was almost up to the top of the jar. I ended up putting it in a large bowl and just letting it bubble over. I do not understand why she asks you to save ½ cup when the recipe only requires ¼. My son warned me of the blue cheese like smell emanating from the jar; and it was very strong. |
| Chocolate satisfaction in every bite. I made this straight forward elegant cake for a special teenager’s birthday. (I hate making frosting and icing cakes.) You just have to schedule enough time to bake the first layer, then enough chilling time for that and the subsequent mousse layers. My only problem came with unmolding. It had chilled enough, but my springform pan doesn’t have as much give as I would like and whichever direction I used to get the cake through was the wrong choice. I had unsightly streaks through all of the layers (on the outside). It was a real disappointment to me that it did not look like the picture, but everyone seemed to really enjoy it. |
| Economical and restrained brownies, but still very delicious. These are made in an 11 X 7" pan (so smaller than my usual 9 X 13" pan). The first layer is an oatmeal, flour, brown sugar and butter crust. The second layer is walnut brownie, and the third layer is fudge frosting. I was shocked that the whole recipe only took 2 squares of unsweetened chocolate (no cocoa) and only 5/8 of a cup of butter. My favorite brownie recipe takes 8 squares of unsweetened chocolate. My son loved them (second only to marshmallow brownies). |
| This rich bread is traditional for Easter, but also for greeting visitors. It makes a huge batch. I make half a batch to bake one large loaf which turns out beautifully if you bake it in your dutch oven. I don't use the tradional coffee can, but use other smaller pots with high sides for smaller loaves. For my bread machine, I make one third the recipe. As the whole recipe takes 6 eggs, these recipe reductions work well. This basic recipe does not have dried fruit, but I add 2 cups to the whole recipe; yellow raisens are the tradition. I cannot tolerate sulfur dioxide used in yellow raisens, so I substitute craisens which are delicious and to make a statement that I am not using regular (black) raisens in error. The next time I make this for a special occasion I intend to use dried cherries. |
| I too had difficulties with these. I did weigh White Lily flour and opted for buttermilk. My dough was like pancake batter. I tried to shape it and it was a complete mess. I forged ahead anyway and the final result tasted pretty good, if you avoided the big clumps of flour. I attributed my problems to the usual Florida high humidity, but I would recommend cutting the liquid. I don’t need to try this recipe again. The pictures are of before and after baking, and then after they are turned out of the pan. |
| This monochromatic salad had a great taste. I did not serve this until the following day as it took longer than expected to grill the peppers and let them cool enough to work with. Not everyone liked how the preserved lemon stood out as it was sprinkled on top. I much prefer the tomato salad with capers for taste, but also for ease of preparation. |
| This was very good and I am always looking for an excuse to eat Arugula. The strong flavors of the feta, vinaigrette and the arugula went very well together. I used small tomatoes, which formed small wedges when cut. Even so, I would prefer the tomatoes more in smaller bite-sized chunks rather than the specified wedges.
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| I was told if I made my own salsa, I would never buy the stuff in jars again and did not believe it. They must have been talking about this recipe! Just enough bite from the lime and cider vinegar. Great flavor from the toasted cumin seeds, without overwhelming. The moment you taste it, you forget the work involved to make it. I made no changes and will have to prepare this again soon – it doesn’t last long! |
| I was interested to try this well-liked recipe when I had an over abundance of tomatoes. It was good, but would have probably been better if I had cooked it for the longer amount of time. I must have used a very coarsely ground cornmeal as well and next time I will pay more attention to using a more finely ground one. Definately worth trying again. |
| From: Smitten Kitchen (reviewed 17th April 2011)This pie bursting with fresh tomato and corn and a contrasting crispy flaky crust tasted delicious. The smell of the fresh corn was noticeable while baking. I did skin and seed the tomatoes throwing in a third as my tomatoes were only medium large. I still had trouble with a watery bottom; parts of the bottom crust seemed to have dissolved. One possible solution would be to sprinkle flour with the tomatoes and corn, but that might take away from the freshness of the tomatoes and corn and hide somewhat the lovely bursts of flavor from the cheddar and lemon mayonnaise. I would probably opt to roll the top crust thicker and skip the bottom crust altogether. |
| An amazing and substantial Greek type salad based on broken up barley rings. I wish that the amount of water to sprinkle on the chunks of barley rings was specified. I used about three tablespoons. This was incredibly delicious, only missing a little onion. Be sure you do not make too much, it will not keep. |
| Parsley, olive oil, pecans and garlic. I enjoyed toasting the garlic on top of my new gas range until it was brown and soft. Be careful as two of the cloves burst open with a splatter. Don't be over generous with the parsley and pecans as I was, as the amounts listed keep those ingredients from over powering. It was too bitter, but with a small amount of fresh lemon juice tasted rich and balanced. I used it to flavor the cooked acorn squash halves before adding other components. The rest of the parsley pesto we will have over angel hair and gluten-free ramen noodle pastas. Making this pesto was a fun way to help use up a surprise ingredient of parsley in our Fruit/Vegetable box, and also give a different flavor to winter squash. |
| A nice and simple variation on the standard recipe. The grains fluffed nicely after sitting. This is a companion recipe to the Lamb Vindaloo from the same cookbook. It served as a nice base to soak up all the liquid from the Vindaloo but would also be good as a side dish. |
| These Swiss, Romano and ricotta cheese individual soufflés cooked quickly. If you like those flavors and brandy, you may like these strong flavored ramequins. The texture was also very grainy and like cornmeal. |
| From: Smitten Kitchen (reviewed 29th October 2011)I doubled the recipe (as it was one half a recipe) and let it chill overnight instead of for 30 minutes. It worked well to use a small metal ladle to scoop perfect-sized cookies. The first batch must have been too cold as they came out flat and a little gooey. The rest turned out perfect. I can't vouch for the taste as I can't eat oatmeal, but everyone else devoured them and they looked good. |
| Crisp and chewy around the edges and a rich fudgy chocolate center. These rich chocolate cookies are different from anything I ever ate before and are a revelation of what chocolate cookies can be. Timing and following the directions as to when to take t the cookies out are essential. I walked away from the first batch and they cooked all the way through and were just plain cookies. The rest turned out perfect. I do make my cookies smaller than they do and so cooked them for about 2 minutes less. |
| I followed Southern Cooker's lead and also made this single vegetable salad with raw cabbage, using my mandoline to make short work of shredding the cabbage. I also whipped up the oil and lemon Greek oil and lemon dressing. It was the fastest and simplest cabbage salad I have ever made. I topped it with the fried garlic topping and it turned it into a rather special salad. |
| A huge pecan and maple icing covered Danish, what’s not to like? You know that I had to make this for my Gator’s (Univ. of Florida grad’s ) birthday. As you can see from the pictures, it went well except perhaps for the final product, but I was thrilled. The next time I think my dough will have a more even distribution of the butter and work better. The directions were great. I used smaller pecans on the outer rows and a larger pecan variety for the inner rows (to make it look more like a real gator). It is cut into 1 inch pieces. You will want to eat more than a 1” piece, but they are so rich, that much is very satisfying. The pictures show the raw dough, the baked Danish and the maple-glazed Danish. |
| I found everything for this soup except for the lemon grass. It was completely delicious and very popular with more adventurous diners. The red curry paste gave favor without too much heat. I liked that the spicy chili was on the side. I bought the better quality fish sauce and was glad I did. I occasionally noticed its flavor and felt it added depth to the overall flavor. The soup turned out perfectly in the specified time, and I would make no changes; I just hope to make it again real soon. I think that I would find this more soothing and interesting to have if I had a cold than the traditional chicken noodle soup. |
| I made this hot, curry paste and coconut milk dish for my family, knowing that it would be so hot I would not even be able to try one bite. They absolutely loved it, fighting over the leftovers. I liked that it was full of vegetables and the fresh lime juice, basil and mint added at the finish were appreciated. |
| Deep chocolate flavor in a very moist cake. It whips up very quickly similar to a brownie and bakes in a short period of time. The roasted pecans lying on top of the icing make it as pretty as it is delicious. The directions worked perfectly and it was very popular, disappearing quickly. |
| I specially ordered the chickpea flour for this recipe. The batter was so incredibly watery that I did not see the need to add any of the 2nd half of the water. My flour was also so fine and the batter so smooth I also skipped the straining step. I used a 9 X 13” pan instead of the 14” deep dish pizza pan. I was surprised after the 30 minutes of baking that this very thin batter had thickened and now looked like the dried muddy plain of the Mississippi River. The oil I brushed on was rapidly sucked into the batter and so after the second baking step while the oven was turned off I did not obtain a glazed-looking surface. We chose the ground cumin topping. This was very hard to get out of the pan as I saw the oil I had used to coat the pan rise through the batter before I even got it into the oven the first time. This was very thin and tasted OK and I could see it would be great as part of a Vegan meal to add protein and be filling. It was interesting to try once, but I much prefer breads made with yeast. No one was interested in seconds and I do not see the need to try this again. |
| A beautiful tasty dish and we also had it with Steelhead trout. I think it would stand alone and be great with some sugar snap peapods as well. I followed Quezzle Sister’s advice to add more veges – an orange pepper, and break the spaghetti in half. Loretta had commented that the sauce made the noodles mushy and so I froze the ginger, thinking that the enzymes in the ginger were the culprit and I did not notice any mushiness to the noodles, but kept the leftover sauce separate, just in case. The sauce started thin, but thickened as it stood. I used spaghetti rigati, and the square ridges held the sauce nicely. This had a more complex sauce and with more colorful vegetables than a peanut butter based dish I had made in the past. |
| The most difficult part of this recipe is finding the 3 packages of Hunter sauce mix (they suggest Knorr) which is the basis for the rich and distinctive gravy in this dish. It takes frozen baby onions, but I prefer the taste of onion chunks. It also takes ½ pound of fresh mushrooms and I have used 1 pound and it still tasted great. My family loves it served over a large mound of mashed potatoes as recommended.
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| This very wet dough is just barely manageable. It does not need a long chilling time before baking. The directions are very helpful in ignoring how much it puffs up while cooking. The peanut butter aroma during preparation foretells the delicious taste. After I had finished jamming all the dough into the tart pan, I read how I should have had some left over. The finished product is a little crumbly and I had a lot of small air holes, so it did not make a perfect impression against the tart pan. |
| This dark hearty bread tastes very similar to Boston brown bread, but does not steam for hours. This is very satisfying for bread made with no fat or eggs. Do not use Greek yogurt; I did and I could not mix in all of the flour, nor could I “pour” the batter. I added water two TBLS at a time until it made a batter I could stir. This hearty quick bread has no eggs! The rolled oats gave it an interesting texture without adding nuts. I do not think it would have turned out as well with quick oats. Follow her advice to eat it with cream cheese on it; it is a nice contrast to the sourness of the rye, yogurt and molasses. |
| From: Smitten Kitchen (reviewed 19th April 2011)The fresh sweet corn flavor really predominates this creamy spoon bread. If you like creamed corn (which I hate), this dish will probably make you swoon. I made it in a nine inch square pan (one of the options) instead of a soufflé dish and it was done in the suggested time and came out very nice with lots of the crispy bits against the side of the pan. This delicious dish is easily a half day project (even with all her labor saving steps). I poured the hot cornmeal mixture into another bowl to speed the cooling process as suggested, but even that step took longer than stated even with frequent mixing. Because of the time needed to make this dish, I will probably not attempt it again. |
| I used this for the Engadine tart that is described as being like a large shortbread cookie stuffed with caramel and walnuts. I weighed the dough to exactly make a 1/3 to 2/3s split for the upper and lower crusts and that took the guess work out. I have become used to forming these butter-soft doughs that need to be rolled out between sheets of plastic. It worked great especially since I found my 9” spring form pan (I had been making due with the 9 ½”). My only problem was a few cracks in the top crust, but I was delighted that the caramel did not bubble up through and they were not very noticeable. My pan was dark and I used a middle time, the next time I should cut it back a little, I like my “shortbread” not well browned. |
| This is a variation of the sweet cookie tart crust. I could only find shredded unsweetened coconut, not flaked, but it seemed to work OK any way. This was my first attempt to make a tart in a removable bottom tart pan. I now know the importance of manipulating it on a cookie sheet, so you do not accidentally pop out the bottom and wreck the whole thing. I chose to freeze it overnight before prebaking and it worked fine, only falling a little in a spot where I had rolled it a little thin. She said it wasn't necessary to grease the tart tin, but whether it was my new pan or the kind of coconut, I really fought to get the bottom pastry up. The end result was flaky, crisp and delicious with clear coconut flavor. |
| The dry rub is excellent. We frequently make this recipe with chicken thighs. I make large batches of the rub. For the two tablespoons of chili powder I make one teaspoon of it smoked paprika. The chicken is best fresh right out of the air fryer, so I prefer to not make enough for leftovers unless you want cooked chicken for a recipe. |
| This made a nice dense loaf of sweet rye bread. I added the large amount of grated orange zest, and crushed anise seed, but left out the cardomen regretfully as I can no longer tolerate it. This was OK, but was not the texture I was looking for (this was very smooth). I also think fennel seeds would taste better than the anise and I also think they would give more character whole, not crushed. I have been looking to recreate the best ever Swedish Limpa bread made by my mother’s friend. I should just ask for the recipe.
Still, this made two nice small loaves of bread that are great toasted.
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| A nice presentation and easy to change the proportions as the amount of sesame oil to add to coat the peas is not stated. I started with pre-washed peas which increased the ease of preparation. The sweetness of the peas was accentuated and more noticeable than eating them plain. It is worth it to seek out the black sesame seeds as it really does make a spectacular presentation. They are not as pretty with the strings removed, but easier to eat. She suggests serving them as room temperature, I like them better with a little chill still on them, and they are more refreshing. |
| Using red, yellow and orange peppers makes these stuffed peppers a dish even skeptics really like. I made a triple batch, one regular with no changes, one vegan substituting chopped Portobello mushrooms for the ground chuck, and one batch Paleo using vegan cheese. Allow several hours for prep or have help, worth the effort. I found 4 peppers stayed upright nicely in my large circular, deep pyrex casserole dishes. |
| I substituted smoked mackerel for the trout. As it is a stronger flavored fish, I used all of the egg yolks, instead of the two specified. It still turned out too strong and I think it would be much better with the trout. My husband liked them just fine, and this could be a good use for left over smoked fish. |
| Flavorful, attractive stuufed grape leaves. Stuffing the grape leaves worked out well, even though the range of leaf size and the shape and position of the holes in the leaves gave it a bit of a challenge. I added less filling to smaller leaves with big holes and more for larger leaves. I was afraid that the leaves would dry out when heating, but they were fine. A 9 by 13” pan was a good size to use for the finished stuffed leaves. I ran out of energy to make the Greek lemon sauce, so I used a suggestion from the old Moosewood cookbook and just sprinkled some crumbled Feta on top and they were very delicious. |
| Another great use of Arborio rice. I liked that the filling consisted of uncooked rice, meat, onions, dried fruit etc. It mixed up quickly, but such a small amount was used in each leaf that it was easy to stuff each leaf, but took a long time. The directions worked perfectly for cooking the stuffed grape leaves. I used ground pork because I had the exact amount needed on hand. The dried mango that I substituted for apricot gave a sweet burst of flavor even without pre-soaking it in wine. I have cooked a lot of stuffed grape leaves, but this recipe is now my favorite both to cook and to eat. |
| These rich bar cookies each have a whole date stuffed with a whole (small) pecan. This was a most unusual recipe and fun to make. But it took a long time especially since I started with cracking the pecans! Eating just one cookie is very satisfying with the range of tastes and textures. Worth making again. I was not sure how well it would store, but refridgerated it should be OK. |
| I really made a mess of this recipe. I had fresh very local strawberries, but had to rely on frozen rhubarb, so only used one pound instead of two. I only had aluminum nine inch square pans, so substituted a large, deep glass casserole dish. The fruit really filled the dish. I was worried about the juiciness of the strawberries, so I sprinkled two tablespoons of flour on top with the maximum amount of sugar. Since the rhubarb had not completely thawed, I ended up cooking it an additional 30 minutes. Even so I had a soupy, very sour dish with hard chunks of rhubarb in the middle and the oatmeal crumble mixture did not get crisp. With half the rhubarb, it still seemed like an awful lot compared to the strawberries. Next time I would use also use only one pound of rhubarb, double the sugar, add ¼ cup of flour and mix that with the fruit mixture before adding the crisp mixture. Putting vanilla ice cream on top, made it scrumptious and hid any deficiencies. |
| Bursting with strawberry flavor, a wonderful way to use my homemade dehydrated strawberries. They would break a tooth as is, so I measured out the necessary amount, rinsed them with water, did not shake off the excess and let sit in the refrigerator overnight. A few were still hard, a few were a little soft, but most were somewhat softened and I was pleased. After cutting into small pieces, I still had the needed ¾ cup (they had swollen a little, but with cutting, took up less room in the cup). Since my maple scones had been so soft, they did not rise very much, I left out 1 stick of butter and one egg. I used Demerara sugar on top for more pronounced sparkle. Overall they came out perfectly, rose nicely and were just moist enough. However once again I had been tempted into buying white whole wheat flour and used only that. It gave the scones a bit of unpleasant flavor and texture. I suggest using it like whole wheat flour; I hope to never buy it again. (The last time I bought it I was mainly making leavened bread and did not like it there either.) I do like these scones as a nice use to showcase my dried strawberries. |
| This simple recipe turns out a surprisingly good rice pudding warm or chilled. I think that it is important to use the type of rice specified; I had a nice Lundberg fat, short-grained brown rice. I used vanilla-flavored almond milk and added the options of raisins, cinnamon and the dash of nutmeg. It turned out very creamy and if you weren’t told that eggs weren’t in it, I don’t think you would realize it. The recipe worked perfectly as written. It simmers for a long time at a low temperature and I think it could be adapted for the Crockpot. It was just the dairy-free, egg-free, delicious rice pudding recipe I was looking for. |
| The flavor is ginger-sweet tomato with a touch of heat. My boys say 10 points on a 5 point scale. You know we will be making these again. One teenage son was left alone to place all the wing parts on a rack prior to broiling. He said that was very dangerous as the chicken already tasted so great. The recipe takes 4 lb of chicken wings, I bought two 3 lb packages, which I cooked in each of 2 slow cookers, and broiled each batch separately as well. This may be the first time we have followed the broiling distance (10”) exactly according to the directions and that part worked perfectly. I suddenly realized that I could make this now that I have a soy sauce substitute. I haven’t tasted wings quite like this before, but we all agreed that they are perfect and even more delicious than the wonderful two chicken leg recipes. |
| OK, so it took me 6 ½ hours of near constant activity to produce one pan of totally amazing pecan rolls. The first time I made this recipe using the cookbook for that year of the TV show, I went out and bought the pan specified, a tall sided non-stick 9X13” metal pan. Making these for a bake sale was not one of my better ideas as you will want to keep and eat them yourself after all of that work. In addition to making the dough, filling and caramel glaze for the pan, you also make the pecan topping separately. Unfortunately I let them over bake a little and then went to sleep after turning them out of the pan and so they did not get covered on a timely basis, and so were a little dry. But these were still quite spectacular with all of that sticky caramel and crunchy pecans on top and they brought a very good price individually at the bake sale. Well worth the effort if you hanker for an amazing pecan roll experience. |
| From: Smitten Kitchen (reviewed 18th April 2011)The first bite was so sweet in a great onion way. The dish was savory and the large amount of curry powder did not dominate. Cooking the lentils with the lid on solved my usual problem of cardboard-like lentils. It will definitely be my lentil stew go-to recipe in the future. I used a can of diced tomatoes to take out the food processing stepand substituted Balsamic for red wine vinegar to brighten it at the end. |
| A very beautiful presentation that would be very elegant for company. I only cooked one cauliflower, but it was very large. The sauce was thick enough to stick to the cauliflower. The cheese grated on top really makes the dish. The cauliflower was cooked perfectly which also added to the appeal of this dish. |
| Yes, even if you do not like beets (like myself), you will love this soup. The first ingredient is soup meat with bone, this is the most essential ingredient to give the soup personality. We usually use the Thanksgiving turkey carcass, but I have made it very sucessfully with lamb, smoked turkey and goose. We leave out the carrot as we think it makes the soup too sweet; we also leave out the tomatoes as we think the flavor is wrong. A whole head of cabbage is good. We fight over adding potato and string beans, I like the complexity it adds. The cabbage should be hand sliced, not overprocessed in the food processor. The critical part at the end is to have the soup hot enough so that when you add enough sour cream to your bowl to turn it a dark pink, it will still be warm enough to eat. Chopped dill added at the very last is not an option to make this very delicious. |
| From: The Savory Way (reviewed 22nd April 2012)This was fun to make clearing out all of the random bags of fresh spring greens out of the refrigerator. I also used new purple potatoes, and fresh carrots. Don't get too enthusiatic about what you are throwing in, you still have to eat it when the soup is done! It does make a lot of soup, but you can vary its appearance by garnishing it with different grains, crackers, or herb flowers. |
| This was very straight forward to make. The pie crust scrank down during the prebaking, so I poured some of the filling into custard cups instead of over flowing the pie crust. I love this pie, I think it beats pumpkin pie. But I agree that you have to eat it up right away. The spices were just perfect, and it was the first time I ground up my allspice instead of using preground. |
| From: All Recipes (reviewed 23rd September 2011)I have not been able to cook any recipes with soy sauce (bad reaction to soy) until a colleague showed me this recipe. It turned out dark and real salty with some umami flavor and so seems like a great substitute. The next time I will try and find bouillon without MSG and substitute apple vinegar for balsamic to get rid of the sulfites. |
| This is an amazing main dish salad for summer. I doubled this recipe and it make the perfect amount for a crowd. It is beautiful as well as tasty with fresh corn (sauteed in olive oil), scallions, avocados, tomatoes, and black beans with just the right amount of heat from the spices. I hope to make it again soon. |
| This was an easy sauce to prepare while the fish baked and the rice and asparagus steamed. I used low-fat sour cream and substituted lime for lemon juice. It was great on the otherwise plain rice, fish and vegetables as suggested. The horseradish gave the rich sauce a robust flavor and added a nice touch of texture. |
| This cabbage casserole was good. The fresh dill and caraway seed gave a look of character to this cabbage casserole dish. When it came time to add the sunflower seeds on top, I only had pumpkin seeds. The green color of the pumpkins seeds nicely complemented and accentuated the bits of green color from the fresh dill. I did not peel the golden potatoes and that helped cook the dish faster without taking away anything from the dish. |
| A great quick meal from ingredients you are likely to have on hand. I used white corn tortillas, canned black beans, her cooked salsa and grated cheddar cheese. It is easy to either expand or reduce the number of servings you make. I would have prefered to make it in the skillet, but I needed speed, so made it in less thna 5 minutes in the microwave. A nice emergency dinner. |
| I was looking for a sugar cookie recipe that was rolled into balls, then into sugar, instead of a rolled cut-out cookie. This worked OK, but we should have rolled the complete cookie into sugar, instead of just the top. We used a huge assortment of sugars including plain sugar mixed with cinnamon. It was a great activity for kids of all ages to roll lumps of dough into balls and dip into sugar and sprinkles. The favorite ones were rolled into a mixture of same color sugar and nonpareils. I thought the dough could have used additional sugar, but these were a complete crowd pleaser. |
| This colcannon recipe was a great way to use cabbage with fresh new red potatoes, scallions and was lower in fat than other recipes I found. It was visually appealing as well. I probably used a higher ratio of cabbage, but it was still great. |
| We grilled these skewers and they turned out quite well. Not liking either tarragon or Ouzo, I substituted another Greek herb, oregano. I highly recommend it if you also do not like licorice flavored dishes. We served this over rice the first time and the leftovers in pita bread with tomato, lettuce, onion and vinaigrette. |
| The first time I made this I thought that the cream took away the tomatoey taste I expect from Lasagna. The second time I made it I substituted tomato sauce for the cream and I realized that I do not like the taste of the no-boil lasagna noodles. If you want to eliminate the boiling of the noodles you are better off using a no-boil recipe with regular noodles that you can get off of noodle boxes, spaghetti sauce jars or the internet. However, mMy familiy liked it just fine. |
| This is a meat-heavy mixture without eggs, milk, breadcrumbs, etc, but does have onion and herbs. I like it for a quick supper. The meatballs cook in a dish in the air fryer covered with a jar of marinara tomato sauce. I find that unless I move them around half way through cooking, some of them are not cooked all the way through. This is a simple tasty way to turn one lb of ground bison into a very fast meal and I like it served on millet brown rice ramen noodles for a one person portion. |
| This was a fairly quick and easy, oven-baked shrimp toast covered with a milk sauce and intriguingly cover with cheese, tomato slices and after baking, crumbled bacon. We realized we had to be at some school function just as it came out of the oven and we ate on the run. It was hot, comforting and delicious, but there are probably better things to do with shrimp. |
| The dough came together reluctantly acting like pie dough without enough water. After chilling, it rolled out just fine. I would not have gotten 24 if I had followed the directions to roll them ½ inch thick and use a 3” heart cutter. My thickness was too variable ¼ to ½ inch and I used a 2” heart cutter. I dusted them with the smaller crystal size of natural cane sugar and they looked very nice and tasted like classic shortbread. This was a good classic recipe and next time I will roll them all 1/2 inch, but also cut out 1" hearts as well so that my son can more easily bear to part with them to share with his college friends.
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| This Pennsylvania Dutch recipe is a very interesting pie for a budget – coffee, molasses, flour and spices are the main ingredients. It is also a pie that you should have all the ingredients on hand to whip up in a hurry if you stock unsulfered molasses. The coffee was supposed to be warm not hot, but I used cold coffee and that might be why the filling foamed up so much spilling over the sides. Place a baking pan or sheet of foil under your pie plate. I used my bigger 9” pie plate and make the crust edges extra high and it was not enough to prevent overflow. I would much prefer a fruit or nut pie, but it was enjoyed by those who like this sort of pie. I like the explanation that it was usually served with coffee for breakfast and that sure make sense. |
| This made an incredible shepherd’s pie that was the first dish to completely disappear at a Pot Luck. The flavor of the gravy and vegetables was intense, and the colors of the carrots, peas, beef, etc were picture perfect. I used a package of instant mashed potatoes (that made 5 cups of potatoes) as I was in a great hurry and it was the perfect amount to cover the top of a round 6 quart Crockpot. The only request my kids had was to throw shredded cheddar cheese on the top at the end. |
| These two whole grain loaves were moist and delicious. I love sesame, but I thought 3/4 of a cup with more on the top would be too much, but the sesame flavor did not overwhelm. I mixed black unhulled sesame seeds with hulled sesame seeds. I thought "cracking" the sesame seeds in a mortar and pestle was only appropriate for the hulled sesame seeds. I also substituted rolled barley for the oats. The recipe worked well. |
| I found the perfect tight fitting pan, but think it would have cooked better if it was in a looser fitting pan. I also would not mix the sesame seeds in with the oil, lemon juice and salt, but sprinkle the seeds over after rubbing the liquid mixture everywhere. They clumped and did not form the nice crust l expected. I usually do not like tahini by itself, but this simple sauce went well with the juicy chicken. |
| I started with half of the water as I have found her soups too thin. Otherwise I followed the recipe exactly. It cooked smoothly until I added the tahini mixture and it acted just like a Yellowstone mud pot, so I thinned it somewhat with boiling water from my electric kettle. This sounded strange, but we loved the chewiness of the arborio rice, the flavor of the soup base, and definitely the saltiness of the olive garnish really made this soup work. The large amount of tahini made a great filling Lenten soup. I will repeat this surprisingly delicious soup. |
| This plain white loaf of sesame studded bread brought back my days of cruising around Greece and eating bread like this. It made a large beautiful loaf. The egg yolk was going on so thickly that I thinned it with a few drops of water, but wondered as many of the sesame seeds came off while cutting the bread if more would have stuck on with undiluted egg yolk. It was a little too plain for my taste and probably will not be repeated. |
| This bread is very quick to make as it only rises after shaping. My dough was so sticky that I did use flour to shape the rings even though the directions said not too. However the egg wash and seeds went on smoothly. I could not resist putting a light sprinkle of sea salt on the second batch. Although the sesame and cumin seeds were great, we loved the ones that also had salt the best. I would not make them again without the salt. |
| Excellent, moist, rich tasting pancakes, if you can spare the extra hour to let the batter rise. I should have re-read Zosia’s review as I too did not notice the 2 cups of water and ended up pouring the batter into a larger bowl so I wouldn’t have a disaster when the batter rose. But I should not have worried; it did not look like it doubled in size. I watched my holes form and then vanish – very frustrating. I added a little more flour (the Florida humidity factor), but the solution was to use less than the 1/3 cup of batter called for. My pan was 6” across on top, but closer to 4” on the bottom where it counted and that made all of the difference. We too skipped the butter part and enjoyed orange blossom honey on our pancakes. |
| This sounded intriguing with the Mastic and anise seed for flavoring. The directions worked beautifully. I haven’t found green anise seed yet, so used the regular kind. Grind the Mastic before you add the warm toasted anise seed, better yet, let the anise seed cool first. I had good luck grinding the mastic previously, it had just exploded under the pestle, but here perhaps because I added the hot anise seed to the pestle first, it made a very thin sheet, which just became thinner as I ground it with the salt and sugar. This is a very thin soup, and as you can see from my photo, this is one of those recipes where what you cook does not match the picture in the book. That picture is the same color as mine before adding the ground up spices. After it simmers with the spices it did turn the light beige color that she indicates in the recipe. I liked it very much once you get used to how thin it is. I preferred just a very small amount of butter on top instead of the honey. Because it is so thin, I enjoyed eating the skin that forms on top while it cools. This makes a large amount. |
| This is the author's favorite dessert and is also a favorite of mine. After the third day of going back for it at a restaurant on Crete for breakfast 37 years ago and realizing they were still cutting it out of the same pan, we went somewhere else the fourth day. I tried so hard to recreate it when I came back and fillo dough was not easily available and I had no idea of what semolina was. I like the sweetness and vanilla in the custard. Be sure to butter the backside of the sheets of fillo used to line the pan so that they remain flexible and can be bent over the filling. |
| I really missed crackers on a gluten-free and Paleo diet. This recipe sounded intriguing, I also added my favorite, cumin seed. However the crackers turned out oily, most were bending and tasted of ground almonds. Still looking for that perfect cracker recipe. |
| This pasta dish featuring frozen seafood cocktail was just what I had been trying to create with canned tomatoes, wine and fresh herbs. However, it just didn't not taste as delicious as it sounded. That may reflect on the frozen seafood I used, so this recipe is worth another try. |
| These were fun to whip up in the food processor. They have truffle oil, garlic and herbs. One recipe is just enough for one recipe of escargot, and they are the perfect size and have the perfect crunch to compliment the escargot and garlic herb butter. But I sure would like to try them on their own. The crispy exterior and eggy interior seem rather irresistible. |
| This did not seem so different from our usual sauteed summer squash recipe. I used half summer squash and half zucchini. But I like that the squash was in 1/4" dice, not our usual diagonal rounds. The onion was also a nice addition. Instead of the red pepper, I added a Cubanelle pepper that I don't always know what to do with from the CSA. For herbs I looked at the herbed cheese variation and decided to add dried marjorum. This was fragrant, delicious and perfectly cooked. There are two variations and the summer succotach with black beans also sounds intriguing. |
| These large garlic bread crumb stuffed mushroom caps looked perfect with crispy-looking beautifully browned bread crumbs. However during the cooking in the butter, the liquid from the mushroom stems makes the bread crumbs mushy. I recommend leaving them out for that reason. I also think using sturdy bread crumbs are important. This was not as delicious as it looked. |
| This quick, flavorful sauce, easily put together in 15 minutes, may make me pause, the next time I prepare to open a jar of ready-made pasta sauce. I used the larger amount of garlic – 12 cloves, and the lesser amount of Kalmata olives – 15, as most of the family are garlic and not olive fans. I also added a whole small can of anchovies wrapped around capers that I chopped. I cooked the sauce longer than the 10 minutes because my thicker slices of garlic were still not cooked. It was appreciatively devoured by all. |
| This cream sauce made up very easily. I made it ahead by 20 minutes and it held well until everything else was ready. I am usually not a fan of nutmeg in savory dishes, but the small amount here was fine. I mad it for the cauliflower dish so added more nutmeg and lemon juice which gave it even better flavor. |
| thisis a very simple cooked salsa with ingredients that you are likely to have. I like that the tomatoes were not seeded and as it takes two pounds, a good way to use up a lot of tomatoes. I found that we used it on a lot of different foods. If I had the time and ingredients however I would make our favorite tomato salsa recipe from the new Moosewood cookbook. |
| I am usually turned off by mayonnaise, but the best fish I ever ate as a child I remember as Mahi Mahi with just mayonnaise on top broiled. So I thought I would give this mayonnaise-based recipe a try. I followed the recipe exactly except my mustard may not have been as whole grained as intended. I used fresh dill from the garden and fresh lime juice. The salom was baked with this mixture on top. The topping was creamy and a pretty yellowish with flecks of dill and tasted good. |
| This is a flavorful baked salmon dish with a horseradish thyme bread crumb topping and the orange vodka sauce with scallions. It has a nice color as the recipe instructions indicate. It was a very interesting combination of ingredients that worked well together. |