Delenn's Profile

Joined: November 2nd, 2013

Mushrooms in Marsala from 1,000 Italian Recipes

This is a quick side to make. I love the way Marsala in this. read more >

recipe reviews (22)
book reviews (0)
useful review votes (6)

• Bookshelf Home
• Reviews
• Recipe Box
• Favorite Members
• Photos
• Covers

Delenn's Reviews

9 recipe(s) reviewed. Showing 1 to 9Sort by: Title | Date | Rating

The Complete Book of Greek Cooking

By St. Paul's Greek Orthodox Church
William Morrow Cookbooks - 1991

This is a great recipe. I thought the lemon juice would be overpowering but it wasn't. The parsley does make a difference. In some recipes the parsley is just for looks or there is not enough included to make a difference in taste and I might skip that if I do not have it on hand. This is a recipe where it just has to be in it.

useful (0)  

This had entirely too much garlic in it for us. I want to remake this without the garlic or maybe roasted garlic.

useful (0)  

I did not scramble the eggs and the sauce came out perfectly. However, nobody really liked the sauce but me. This is unfortunate because it is very easy. One individual said that the sauce was too strong and one individual said that the sauce had no flavor. The recipe as written was great.

useful (0)  

This was so quick and easy. I did double the sauce and I am glad that I did. I used canned artichokes and I could easily just have left those out due to personal taste. Next time I think I am going to season the chicken more-maybe add some garlic.

useful (0)  

I have had better. It's good for a basic recipe.

useful (0)  

This was awesome just the way it is. However, the recipe says to use a blender. Tried it. Didn't work out well for me. I dumped it all into a food processor and called it a day.

useful (1)  

I wanted to make a cake that was not an all day involved affair. This came together very easily. I am very surprised at how light this is.

I panicked when I initially poured the syrup over the cake, however, the cake absorbed it all. It has a very light orange flavor. I can see making this when I don't have a lot of time or when I have several other dishes that require more involvement. Although, I probably would not make this for company.

useful (1)  

I have made pastitsio twice and this recipe is the better one but, it is still dry. I have to figure out how to change that. Possibly making extra sauce and mixing the pasta with it.

The recipe called for an 11x14x2 pan. I didn't have that, so I got a tin foil roasting pan. It makes a ton. I think that if I use a a pound of pasta then I might be able to drop the pan size down to 9x13. Now that I have made it once I am comfortable enough to play around to make it fit in that 9x13 pan.

useful (0)  

I have not been able to acquire Greek sausage (sweet or other). I went to the local import store and not only did they not carry it or know what I was talking about but recommended a seremska (sp?) sausage. It's Serbian. Serbia is a 9 hour drive from Greece-sure, totally justified. Nice sausage but totally inappropriate here or, so the household has declared. I am not rating the sausage. I'm merely offering a cautionary tale so that you too won't be banished from the kitchen or have someone accidentally on purpose misplace your cookbook.

So, pan fried onions and green peppers it is! That has to be a universal dish. I think the addition of wine and tomato sauce was a nice change of pace.

useful (0)