| Made a half recipe. Same recipe, more or less, in newer book at p69.
Didn't use honey. (Sweet? Why?)
Doesn't keep long, say my notes.
Nuts nice. |
| Have made this in half and full versions. Quite good. Have noted that a dash of Tabasco sauce wouldn't hurt. |
| We're not stuff pepper fans here, but this is quite a good interpretation. |
| This was a hit at a party I brought it too. Notes:
- Use tube pan, since larger bundt pan is still too small.
- Can use yogurt or buttermilk instead of sour cream.
- Newer book has 1tbl cardamom instead of 1-1/2tbl; not sure which I used. |
| Miscellaneous notes on this:
- A cuisinart recipe, lots of chopping
- Use a large skillet or dutch oven for sautéing the veg to reduce the mess.
- Use med-sized oblong baking pan. |
| A good start on a recipe but way too bland. I made a 1/2 to 2/3 recipe, with all the spices and it was not spicy at all. |
| A good pilaf, and a household favorite. The entire recipe makes two dinners for two. Serve the first time with the lemon-egg sauce (there will be leftover sauce) and the second time in a 1/3 recipe of Greek-Style Stuffed Eggplant III, p115. |
| Tasty but looked awful. Two rolls might be tidier. |
| Good! I've written.
To prepare ahead, stop in Step 4, before sprinkling on the cheese. |
| A tasty casserole. Used 1tsp whole caraway seed (rather than 1/2tsp ground), which was a good amount; it didn't overwhelm the way we fine caraway can sometimes.
Use a Dutch oven for sautéing to avoid mess.
Added 2 shredded carrots and some chopped garlic to sautéing cabbage. |
| Delicious! says my note. The recipe says an unbaked pie crust can be used; we preferred it baked first. Have used frozen spinach, thawed, instead of fresh. |
| We liked this very much, but haven't made it it years since we discovered a tomato allergy in-house. Instructions miss a bit: the tomatoes should be chopped and sautéed with the eggplant, onions, etc. |
| A favorite. I usually make a third recipe for a satisfying dinner for two. Can be cooked week-night fashion, by cooking the rice and eggplant the night before. Then on serving night, prepare the rice, stuff the eggplant, and bake. |
| Instructions for baking squash say 30min @ 350F. On p134, it says 35min @ 375F. My experience was more like 45min @ 375F.
We like the apple filling with squash. |
| Made a half recipe, thought it was good, but the filling was a bit runny. |
| We liked this but found it too sweet. 1tbl honey would be more than enough. Also, we thought there were only 4 servings, not 6. |
| Very good, says my undated note. Made half recipe.
Nice way to use an odd assortment of veggies that may be hanging around wanting to be used. |
| Enjoyed this, with variations. The rice takes 40-45min to cook, rather than 20-25 as advertised. Reduced butter to 2tbl, rather than 4tbl; no tomatoes on top (allergy in house). |
| An undated long time ago, I wrote on this "different, good". No further notes, but I'd try it again if I could find (or make!) cottage cheese. |
| Not sure this one made in into the newer verion. Too bad, because it's quite good, if not low enough in fat.
Can make ahead to the baking point, and cook when it's convenient. |
| Tasty, but does not want to make pancakes.
Note to self suggests baking it in a flat casserole. |
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