| I made these delicious sweet potato hash browns for our Sunday breakfast. The recipe itself was a bit confusing to me. I couldn't get the potatoes to swirl into a mass without manipulating them a bit with my spatula. They still turned out wonderful and I know I'll be making these again. Even my husband who said he didn't think he'd like sweet potato hash browns ate his up. |
| What a wonderful way to use up some slightly stale chewy bread and a small amount of Swiss Cheese I had on hand. I made a half recipe for my son and I for breakfast this morning as I'm off work today. I did make a couple changes: instead of Dijon mustard and mustard seeds I used 1/2 whole grain and 1/2 Dijon mustards and I used a little more cheese than called for. My son was a bit skeptical at first that he'd like this since his normal omelette is more loaded with goodies, but we both agreed we enjoyed this one.
This would be a nice recipe for anyone who hasn't made many omlettes as it gives detailed instructions. |
| We really enjoyed this version of mashed potatoes. I like having the milk at room temperature and melting the butter before adding both to the mashed potatoes. We enjoy mixing it up and adding buttermilk occasionally to our mashed potatoes but I hadn't tried both buttermilk and whole milk. Nice change. |
| What an easy way to make applesauce. I used stayman apples since that's what I had on hand. Since they are a bit tart I used the suggested maximum amount of sugar. I also like the touch of salt used in this recipe. I tried with the cider vinegar and loved the bright taste it gave this applesauce. It was good warm and also cold. I'll be making this one again. |
| Hubby and I loved this one but he thought it needed a bit more sugar in the applesauce. I used the roasted applesauce from page 260. Instead of butter I used butter flavored spray to coat the bread pieces. It turned out with a nicely browned and a bit crunchy crust which went really well with the moist applesauce inside. I'll be making these again. |
| This is just a simple salad with a simple dressing (the kind of dressing I usually make), but it tastes really good. I love the garlic chapons and what they add to the salad. I used red wine vinegar. I served it with some bean soup and they went really well together. |
| I had my eye on this recipe but was a bit reluctant to try since I wasn't sure about vinegar and eggs. After reading Lazylurker's review I decided to go for it. The method here for making a frittata is a little different from the other methods I've seen and resembles scrambled eggs. I used vidalia onions and Full Circle organic balsamic vinegar (smallest amount called for) and was pleasantly surprised how good it was. I bet it would be even better with an artisan balsamic. I like my eggs soft scrambled and these were perfect. This made a fast and easy breakfast and I know I'll be using this method again with other ingredients. |
| I am so thankful for this challenge. I don't think I would have tried this one had it not been for that. That would have been a shame since I would have missed a wonderful soup. My eyes sure have been opened with this challenge... poached eggs in soup and balsamic eggs with vinegar.
I made a half recipe for my daughter and I since I didn't think leftovers would be that good. We loved it. She said it's like a really good onion soup with a poached egg instead of Swiss cheese. Wonderful meal for a cold winter night. I'll be making this one again and again.
I had to add this to my review. My daughter told me yesterday she made this soup, enough for just her, almost every day last week for her lunch. She's addicted.
After reading Queezle_Sister's review I realized I should have added that I also used olive oil instead of duck fat (can't find that around here) and I didn't use any of the optional ingredients. |
| My daughter and I loved these. No one else in our family likes rosemary. The guys say tastes like pine needles to them. This is a great light dessert and we enjoyed it after our feast of appetizers on this Christmas Eve. I used some of the honey from my brother in law and sons bees. I love the taste the rosemary gave to the honey and then the oranges. |
| I have never cared for fried eggs. My egg preference has always been soft scrambled. It's been years since I tried a fried egg and knowing your taste preferences change I decided to try this recipe. I was really surprised that I actually enjoyed it very much. I decided to use some rosemary in mine.
I am not the best at frying eggs since I've never had much practice. My hubby prefers really well done fried eggs but doesn't want the white overly browned nor the yolk busted.
I decided to try for over easy for myself. One of my yolks burst when I flipped them, but they were both still very good. I preferred the one that didn't break and was still a bit runny in the middle. Great for dipping toasted sourdough bread in. I loved the little crunch the crumbs gave to the eggs. I'll be trying this again. |
| I roasted these for almost twice the recommended time but they only got a bit browned and crunchy. They were still quiet good. I liked them even better once I added some freshly ground black pepper to them once I had taken my first taste. They sure make the kitchen smell good while roasting. |
| My husband never fails to surprise me. I was afraid he wouldn't care for this soup as most times when I make lentil soup he doesn't, but he loved it. He ate half the recipe with some cornbread. I had planned to make this one when my daughter was here since both she and I love lentil soup. Plans change and since we had a white Christmas yesterday I decided today was the perfect day since hubby and I were stuck home alone with piles and piles of snow outside. Next time I'll double the recipe if anyone else is here since hubby and I cleaned the pot. No leftovers, sign of a recipe that's a keeper for sure. |
| Since I'm snowed in I've been in a cooking mode. I decided to make these for our dessert. The recipe does require you to dirty up several pots, bowls and measuring utensils. If you're a chocolate fan and I am, then the end results are worth the effort of several steps and dirty dishes. I couldn't wait for them to completely cool and they were still good. Even better once completely cooled. |
| Since I had some uncooked lentils left from the lentil soup I made and all the other ingredients on hand I thought this would make a lovely winter supper. It was delicious. I love the taste the wine lent to the lentils.
The cooking method was a bit different in that it's similar to the way you cook risotto. The end result was fantastic though and went well with some corn bread sticks.
I ended up using 3/4 cup more liquid than called for to get my lentils to the nutty-tender stage. I'm not very knowledgeable about wine so I have no idea if Merlot fits the description of medium-bodied red wine but that's what I had on hand so that's what I used and it turned out delicious. Hubby liked the lentil soup I made better he said. |
| I have only made mayonnaise once before and that was garlic mayonnaise in a food processor. I'm not the best whisker in the world so says my daughter. I think I get to eager.
Anyway my first attempt resulted in a very thin product. Even after switching to an immersion blender and beating an additional five minutes I still had a thin mess.
I couldn't stand wasting my olive oil and also didn't want to be beat by some mayonnaise......So I got out another bowl, added another egg yolk, and a pinch of salt, and begin whisking once again. I slowly drizzled in my thin mess a little at a time and was thrilled when I began having a thicker product looking more and more like mayonnaise should, except for the color the balsamic and Dijon lent to the mayonnaise.
I ended up with a mayonnaise I was very proud of and it tasted great on the salt roasties from page 237-238.
If you decide to make one of the mayonnaises in this book be sure and read and re-read the note on page 290. |
| What a wonderful way to roast potatoes. I always have some rock salt on hand since we love making home-made ice creams when all the family is around. It's great that you can reuse the salt to roast more of these wonderful potatoes. I poured mine back in the box for another day. I only baked three small ones for us and used a smaller baking dish and less salt that called for, putting it under and on top of the potatoes as per the recipe. Also I used red potatoes which is what I had on hand. They were delicious with the Balsamic Mayonnaise and I bet would be good with butter as well.
These potatoes were not salty at all. |
| Since today is New Year's Day I wanted to fix the traditional things I always fix, collards, black eyed peas, hog jowls and cornbread. I don't always fix them the same way and sometimes want to try new ways but those are the basic things for our traditional southern New Year meal.
I decided to try the boiled kale recipe and substitute the suggested collard greens. This was a good way to fix collards actually a bit healthier than my normal way of seasoning with a smoked ham hock. They tasted really good with the olive oil, onions, garlic and dried red pepper flakes. I did add some extra red pepper flakes as we like our greens a bit on the spicy side. This recipe has four ways to fix the kale and I may try some of the leftovers with one of them. |
| I decided to make some boiled red potatoes to go with our New Year's meal and wanted more than just plain potatoes. I came across this recipe while searching The Zuni Cafe Cookbook and decided to try this dressing since it says in the description of the recipe it will turn ordinary boiled potatoes into excellent potato salad and Ms. Rogers is absolutely correct in that statement.
I already had all the ingredients on hand to make this one except some of the fresh herbs. I used a pinch of dried tarragon instead of fresh and some green onion blades in place of the chives. I know I'll be making it again. I think it would also be good on a salad, as a sandwich spread (suggested in the book) and on the many other things also suggested in the book like, shrimp, crab, scallops, clams and mussels.
I'd never made a dressing where you started with a boiled egg and then proceed like making mayonnaise. It turned out just as described. All the ingredients come together and make a delicious marriage. I love the taste the capers, herbs and shallots give to this dressing. |
| I used some left over collards (which I substituted for the Kale as suggested in the recipe) to make this for my breakfast this morning. I decided to try two of the four ways with my leftovers. This one was fantastic. I've always enjoyed the "pot liquor" on my cornbread but would have never thought to serve collards or kale on thick chewy toasty, garlicky pieces of bread. I used shaved pieces of Parmesan instead of Romano and that with the fresh cracked black pepper was so good. |
| After taking a couple bites of the Boiled Kale on toast (collards in my case). I proceeded with the next recipe (this one) since it said prepare the soggy toast as described in the previous recipe then proceed. I decided to go with the fried egg. I enjoyed this one too but didn't care for the red wine vinegar that much. Still good but my preference would be without the egg and vinegar. I didn't have any prosciutto or I would have tried that as well. |
| I like each of the ingredients in this one but didn't really think it was all that special. I enjoyed the vinaigrette best on the oranges and it's a really good vinaigrette with the fresh OJ included. My tasters both said they thought it was just ok. My Mom tasted of it though and didn't care for it at all, of course she doesn't like avocado and doesn't think oranges and onions go together. It looked really pretty on the plate. |
| I've been eating and making a form of polenta for as long as I can remember. I grew up eating southern polenta, what we called mush. We always used coarse ground cornmeal. I've made polenta on top of the stove and in the oven but I've never used a method quiet like this one. This polenta was good but even better when we added some Parmesan cheese and actually got a bit thicker. It never got as thick as I like it though. I've happy to have tried it this way but the way I usually make it cooks faster and gets thicker so I'll stick to that. I plan on using the left overs to make another recipe one day this week. |
| I had a little problem with the dough for this one. I've never been that good at pastry dough and need some more practice. My daughter and great-niece assisted me in arranging the apple slices and it turned out looking quiet nice. I did get a little ahead of myself and drizzled the honey before baking when I should have waited until it was cooked. It still turned out quiet good and my great-niece ate 2 slices and took the left overs home with here. It was great with a nice hot cup of coffee. Nice dessert. |
| I have never been that great at pastry dough. Maybe it's the fact I've never made it that many times. I had problems with the dough sticking to the plastic when I rolled it out. Then also had some problems getting it to press into the tart pan. I like the idea of putting in the freezer before adding the filling and the ease of only two ingredients -- flour and butter. I'll be trying this one again with other fillings. |
| I decided to try and make this with my left over Sage and Onion Polenta. I refrigerated the leftovers and removed them from the fridge just before trying to cut them into the chunks to put into the baking dish. Since my polenta never did get really firm I had to scoop it into the chunks. When the gratin was baking the polenta ran back together so I had a solid hunk instead of individual chunks. It did get a bit browned on the top though and tasted good even if it wasn't solid. I may try this method again with some firmer polenta. |
| I decided to make this to go with the Pappa al Pomodoro page 164. This is definitely a grown up version of grilled cheese. I liked the little crispy bits of sage on this. I didn't brush quiet as much sage onto my husbands sandwich since he's not a big sage fan. He liked the sandwich but wanted ham added to his. I used Swiss. I wasn't sure if I'd like it grilled with olive oil since I like my sandwiches grilled in butter but this worked really with with the sage and swiss. |
| This was excellent. I used Roma tomatoes since they tend to have more flavor this time of year. I loved how the flavors of the onion, garlic, basil and tomatoes enhanced one another. The soggy torn pieces of bread where wonderful in this soup. It's much thicker than most soups and wonderfully filling on a cold winters night. It'd be great alone but I served it with the grilled sage sandwiches from page115 and thought they went well together. |
| My daughter and I are the only ones here who enjoy occasionally eating chicken gizzards and hearts. I was intrigued with this recipe and since unlike duck fat (which is hard to find here) gizzards are easily found in most supermarkets.
We both loved it and my daughter said she hopes I'll make this one again and I agree. This was a very hearty meal and a nice bowlful was warming and filling on this very cold winter night.
I used baby portobello mushrooms and didn't use the optional pancetta nor the optional sugar. I did use some optional tomato paste at the end. I didn't add extra olive oil as suggested many times. The only time I added a bit more was when I cooked the veggies. I opted to use the mostaccioli pasta. I used some of my left over Merlot wine that I had for the red wine braised lentils. The veggies gave a nice touch to the sauce. |
| I made this delicious pot roast at my Mom and Dad's for them, my daughter, son in law, hubby and a cousin. It was a big hit. My cousin especially loved it. It turned out with a wonderful flavor and very tender.
I couldn't find a celery root in our local market so I used some celery instead. I know not the same but the closest thing I could think of.
I forgot to get some kitchen twine so I just omitted that step. I'm sure the roast would have held together better using the twine but I had no complaints.
For the wine I choose one of the suggested ones Cabernet Sauvignon. It gave the meat a great flavor along with some store bought beef stock.
I choose the method of pan browning before starting the braising process. There are a few steps before getting the roast into the oven but once it's in there you can sit back and enjoy the heavenly smells filling your kitchen.
I didn't need the optional sugar and didn't add the optional balsamic vinegar. I had some problems pushing the veggies through a mesh strainer so I pulsed them in a food processor first. I liked using them to thicken up the sauce. My husband who usually won't touch a cooked carrot enjoyed the sauce even on his potatoes. Sneaky way to get some veggies in those picky eaters. |
| I have made my own stock many times and this one was similar. I do usually add some spices to mine, like a bay leaf, some poultry seasoning and other herbs in addition to the veggies and some peppercorns. I followed the recipe this time though.
Like Quezzle_Sister I wasn't able to skim off all the foam but don't think it had an adverse effect on the finished product.
Since I work at a poultry plant and have worked on the line where they remove the breasts, I already had some working knowledge of how to remove the breasts. I really thought the instructions given in the book were helpful though, especially to someone not familiar with this technique.
I am looking forward to making some of the Asparagus and Rice Soup page 166 with this stock.
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| One of the things I like about the Zuni Cookbook is that often there are recipes for using up left overs from other recipes. This is one of those recipes.
You use some of the braising liquid and leftover roast from the Brasato recipe (page 373), then crack an egg on top and bake.
I baked my husband, son and I one of these in individual shallow baking dishes. I cooked the guys eggs a bit longer as they don't like any runny in their yolks. It did take about twice as long to bake as suggested, even mine, but it may have been my oven.
I liked it especially with the suggested toasted bread used to soak up those lovely juices and yummy egg. Hubby and son thought just ok. |
| I really love scones and am always on the look out for new recipes to try. I searched and searched our local markets for dried currents with no luck. I really wanted to make these so I did some research on the Internet and found that raisins were a good substitute for the currents.
I halved this recipe since I didn't need so many scones. I was in a baking mode since it's snowing outside that also was a consideration for why I made a half recipe. Not sure who I'd share them with since hubby and son aren't bit fans.
The orange zest in these give them a wonderful flavor and they smell wonderful baking. They would make a great snack, breakfast or brunch addition and taste wonderful with hot tea or coffee. |
| I found some great looking asparagus and decided to try this recipe. With such few ingredients I didn't think this soup would be so flavorful. Perfect on this snowy cold day.
It says to add lots of black pepper at the end and I agree this makes the soup wonderful.
Since I had some Arborio rice on hand and it was one of the suggested rices to use I used that. It gave it a nice nutty flavor. The pancetta also adds tremendous flavor. |
| I decided to use this brine on the chicken breasts that I removed from the chicken that I made stock with. I made the stock on Sunday so I pan fried the breasts in olive oil tonight as suggested in the brining instructions.
This chicken had just the right amount of salt without adding any more. I only added pepper to mine and it was delicious , very moist. |
| I definitely need a new omelette pan. I tried frying the bacon and precooked potatoes together per instructions but the bacon didn't fry properly and the only parts of the potatoes that browned stuck to the bottom of the pan. I made two small omlettes, one for my husband and one for myself. On the 2nd try I tried frying the bacon a bit before adding the precooked potatoes. This worked a bit better and the bacon cooked nicely and the potatoes browned a bit. The 2nd omelette browned a bit more than I prefer.
We both enjoyed these omlettes despite my problems. We both agreed though they would be even better with a little onion added and a good pan to keep them from sticking. |
| This was surprisingly good. I used store bought stock and arborio rice. I went to several stores in our area and couldn't find any mascarpone. I'm not sure why but sometimes I can find it here and sometimes not. I ended up using some cream cheese. My daughter helped me make this and when we tasted of it without the cream cheese we decided it needed that. It was very creamy and delicious. |
| We love almost anything pickled around here so I knew I wanted to try these. I had hoped to make the New Year's Eve Gougeres on New Year's Eve and make these to go on them but didn't get around to doing that. These are good alone and I plan to also use them on some sandwiches and maybe even a burger. |
| I have never heard of coppa and couldn't find it here but the recipe says you can substitute salami so that's what I did. I had some jarred roasted peppers I had planned to use but they were bad so I used some sun dried tomatoes instead. My son doesn't like roasted peppers anyway so it worked out better that way. I made a full recipe and divided it between hubby, son and I. My son ate all his and said he could have eaten more. He loved it. We all thought it was very good and I will make it again. Maybe a double batch next time. |
| As I've said before we love almost anything pickled around here. My sister makes wonderful zucchini pickles using our dilly bean brine recipe. I've made pickles similar to the brine used to make these zucchini pickles so I knew I wanted to try these. We thought they were very good. I can eat them just by themselves for a snack but I'm sure they'll also be good one sandwiches. I was afraid they'd be really sweet but the cider vinegar balances out the sugar. |
| I used grape tomatoes for these since I think they are really flavorful and I couldn't get the Sweet 100 ones. Hubby and I loved these. I used French bread to make the crostini toasts. How can you go wrong with tomatoes, olive oil, bread and garlic. A great snack or appetizer. |
| This is a fairly easy puff pastry recipe to make. I used to have a really good puff pastry recipe a friend gave me and I somehow misplaced it. I think I'll be using this one from now on. Mine is resting in the fridge waiting for me to make some onion tarts. Can't wait to taste it. It looks really pretty and I love the instructions Judy gives makes it a breeze. |
| Hubby and I didn't really care for these that much. I did think the puff pastry was really good and flaky. I'll make the pastry again just not the onion tarts. It tasted like it needed something more. I didn't use the optional garlic. Maybe I should have. Hubby said he'd rather had something sweet on his pastry. |
| After making the rough pastry I made two of these and two of the plain onion tarts. Hubby and I didn't really care for either. I liked this one better than the plain onion though. Hubby said he'd rather have something sweet on his puff pastry. I don't think I'll be making these again but I will make the pastry. |
| My whole family loved these green beans. Q & E. IP for only 4 min on high pressure. Then back in pot on saute with the other ingredients. Hubby was surprised he liked the beans with mushrooms but he did. The shallots, garlic and red wine vinegar were a nice touch as well. |
| From: Yahoo Food (reviewed 11th November 2015)I recently participated in an online cook along on Facebook where we cooked from Nancie McDermott's cookbook Southern Soups and Stews. The recipe is also available on line on the Yahoo Food Website for those of us like me who haven't purchased the book yet. This was a delicious stew that I will make again. |
| From: Written Reality (reviewed 9th April 2016)Hubby and I really enjoyed these. I though I had sour cream but had some plain Greek yogurt instead so used that with the mixture of cream of mushroom soup for one of the layers. We enjoyed it with some salsa on the side after it was baked. |
| From: Woman's Day (reviewed 29th August 2010)These are fantastic. A spicy bite from the crystallized ginger. They are actually even a bit healthy as they are low fat. You can find the recipe on line at the following link:
http://www.womansday.com/layout/set/print/Recipes/Ginger-Bars-Recipe |
| From: Woman's Day (reviewed 26th September 2012)This could be a main course or a side. This particular recipe was noted as a side and there are other recipes included in this section called Beyond Basic Mac 'n' Cheese to turn this side into a meal. We enjoyed the cheeses in this one, lowfat cream cheese, extra sharp Cheddar and Gruyere (I used a less costly Swiss instead of the Gruyere). The only complaint is that the tiny bit of cayenne wasn't enough to tell it was there. If I want spicy I'd add a little more. I can't wait to try some of the other version of mac and cheese in this article - Bacon, Tex-Mex, Cajun, and even Ruben Mac and cheeses. |
| From: Woman's Day (reviewed 7th May 2013)This was great on the Fish Tacos I made for Cinco de Mayo. It's a simple slaw of raw corn cut from the cob, and sliced cabbage with some green onions and cilantro added at the end. The dressing was sour cream and lime juice with a little cayenne and salt. |
| From: Woman's Day (reviewed 7th May 2013)This was really good fish but not as spicy as I was expecting with the name. I used it for the fish tacos I made for Cinco de Mayo. |
| I've been wanting to make this ever since I won this book when it first came out. I finally got some rhubarb and make it. Delicious. I got three 1/2 pints and a half 1/2 pint. Great on toast and can't wait to try it on biscuits. |
| I made these for my daughter's wedding in May of 09 and they were devoured. Even my picky great niece loved them. I got a few requests for the recipe. |
| Fun way to cook a pork loin, butterflied, layered with collards, bbq pork, rolled up and wrapped with bacon and served with BBQ Jus from page 87. Delicious and pretty when sliced. I served it with her Garlic Smashed Potatoes from page 133, Spicy Collard greens from page 71 in Soul Food Odyssey, and corn bread. |
| While this was good my family didn't enjoy the horseradish in it since they said it made it taste more like cocktail sauce than BBQ sauce. I enjoyed it on my pork though. |
| Delicious basic garlic smashed potatoes. Uses red potatoes, garlic, half and half and butter. Yum. |
| While this was good it wasn't as good as the one from the Sweet Potato Restaurant that the ladies brought to the event I went to. I had to bake it about 30 minutes longer that the recipe stated to get it to quit jiggling in the middle. Recipe didn't state whether to use pineapple in juice or syrup and I got juice since that's all I found in the size needed. Not sure if that would have made a difference or not. Maybe it needs to set up in the fridge. Will see if it's better tomorrow after staying in fridge all night. |
| While this was very good I've had a few other versions I like a little better. This one had a little too much garlic powder for my tastes. Still it was very good and if I made again I'd use about half as much garlic powder. I did try it on the fried bologna on toast as suggested by the author and it was pretty good. |
| These are a tasty treat for breakfast or a snack. The cranberries and orange give it a wonderful flavor.
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| This is a great warm you up meal for a cold day. Easy to make and delicious to eat. |
| This was pretty good but probably not something I'd make again. It wasn't hard to make just not extra special. |
| We love hot and sour soup you can get in Chinese Restaurants. This is a great recipe that you can make at home. Most of the ingredients are easily found in your local markets or in an Asian grocery store. |
| These were fairly easy to make and quiet good. My kids did think a bit to corn starchy but think if it was sprinkled over then stirred in it would be better. |
| This dish is amazing. Who'd think broccoli could be this good. We loved this one. Loads of flavor to make even the non broccoli lover stand up and take notice. |
| This one has lots of WOW! We loved it. I used hot sesame oil, since we like spicy and we all added a bit of extra soy sauce after it was cooked. YUMMY! |
| We really enjoy fried rice and this one is great even without the shrimp. Easy to make and wonderful to eat. |
| So good and easy to make. Most ingredients are easily found in your local market. |
| A meal in a bowl. This one was quiet tasty. No hard to find items included. Chinese take out at home. |
| This was a delicious meal. You just need to add a veggie and you're all set. We love the flavor that chipotles give a dish and this was great. |
| This was good but we thought it needed a bit more salt and maybe some cayenne for some heat. |
| Some people might have trouble finding udon noodles but it does say you can sub spaghetti. If you can find udon it's wonderful. Other ingredients are easy to find. |
| Homemade pizza at it's best. This was so good. Fresh basil is a must. |
| These were wonderful. We did all some mushrooms as we love those. All ingredients easy to find. You do have to make the dough but that's not hard and so worth it. |
| We made this one with bay scallops instead of shrimp and it was so good. Easy to make with simple ingredients. |
| My daughter made these for us for lunch one day and they were really good. We both enjoy spring rolls. The only ingredient that might be hard for some to find is the fish sauce. |
| This is an easy one to make and very tasty. |
| We made this one with lean ground pork instead of turkey. If you like Indian food give this one a try. Easy and tasty. |
| This one was very tasty and not hard to make at all. If you want a tasty Indian dish made with potatoes and spinach and lots of spices try this one. |
| This one calls for red lentils which some people have a hard time finding but if you can find them and enjoy Indian food try it. Quiet tasty. |
| This one also calls for red lentils and is even better than the other dal included in this book. Lots of flavor here. |
| Who knew that such simple ingredients as whole wheat flour, all purpose four, salt and water could make such wonderful bread. Be sure to make some of this if you try one of the Dals. |
| I hurt my leg so my daughter has been cooking for us some. For Cinco De Mayo she made these Mexican Pizzas. They were delicious. She did make a few substitutions for ingredients we didn't have on hand or to make a short cut. Instead of stewed tomatoes she used salsa. Instead of frying the corn tortillas she used some tostada shells we had on hand and used regular cheddar instead of low fat. It made a tasty quick easy supper. |
| These were good. Easy to make with simple ingredients. |
| I adjusted this recipe and made it with ground turkey and chicken broth. It was good but I like more veggies in my meatloaf. |
| I like mac and cheese and trying new recipes as well as making up my own. I enjoy tomatoes with mac and this one calls for tomatoes. Very tasty and healthier. |
| WOW! This dessert packs a punch. No one would believe it's a weight watcher recipe. It's delicious warm and gooey chocolate heaven on a plate! Amazing! |
| My daughter requested this salad for part of her birthday meal this year (2011). She choose the option of using red pears, walnuts and dried cranberries instead of apples, pecans and dried cherries. We all loved this one. My daughter said I could make it again anytime and she'd help me eat it. The dressing was very simple but delicious with the other ingredients. |
| This is a little different that the German Potato Salads I've made in the past but we loved it. Hubby said he would have liked some pickle in his but daughter and I thought it was fine the way it was. We loved the whole grain mustard in this one as well as the slightly cooked purple onion. So good and great with the Spicy Roast Broccoli and Cauliflower Bites on page 156. The boys also had ribs, and baked beans with theirs but girls had grilled chicken. |
| I would have given this a 5 but all of us agreed we liked the cauliflower fixed this way much better than the broccoli. Next time I'll just do cauliflower. It is spicy as the name suggests but oh so good. It has quiet a few spices in it but that's what makes it so good. Worth the effort. |
| I gave this one a three but it's not the recipes fault. I need some Challah for a recipe I want to make on Sunday morning but couldn't find Challah in the store since the recipe is from Comfort Food Fix and I'm trying to eat healthier I though this WW book would be a good place to make the bread from. I didn't realize until I'd already started the recipe that my yeast might be dead. My bread did rise some during the two rising times but once in the oven no more. It looked pretty but you could tell by the look and the flat taste that the yeast was certainly dead. I'll try this one again hopefully soon and revise this review with a fairer rating. |
| This was easy and delicious. Just a few ingredients but oh so much flavor. I would make these again. |
| Q and E. Also delicious. Will be making again. Only a few ingredients necessary. |
| These were delicious but a bit hard to eat. I ended up dipping mine in some of the extra sauce after cutting my sandwich in small bite sized pieces. |
| Perfect supper on this cold winter night after a hard day at work. Easy to throw together in the Instant pot. |
| I loved these easy to make and quick green beans. Son liked them, hubby said raw. They were a little crisp but I enjoyed them that way and loved the flavor from the butter (I used Kerry Gold), garlic, lemon juice and zest. Hubby likes his cooked to death. Made a nice side to go with the ribs, and mac and cheese. |
| I really loved this but I think son in law thought too spicy since he only ate one leg and he usually eats three. I couldn't find ancho chili powder so I looked online and found you can substitute a combination of regular chili powder and chili flakes. There were several other ingredients in the rub. Q&E in the Instant Pot. |
| My daughter and I made this tea. We had only had chai tea in the bags before. Since I already had all the ingredients on hand we decided to try this one. It smelled heavenly while brewing and was quiet tasty. With only two spices I wondered if it would be that good but it was. I do like the stash kind with more spices but this one was still quiet good and easy to make. Be careful though since as the recipe states it is quiet hot when first made. |
| These were so good. I know I'll make them again. My daughter and I both loved them. I used sweet potato instead of yam since we can't get yams around here. The sweet potato and russet potato with the salmon, spices and other ingredients were a perfect marriage. |
| Our family don't really care for cake type donuts but these little doughnut muffins were very good especially with a cup of coffee. They satisfy a sweet tooth as well. If I think of them more as muffins instead of comparing them to a cake type doughnut my family and I enjoy them more. |
| Such a simple and easy supper. I actually don't have this book but I found the recipe online at the NY Times website. I'm going to hopefully add the link to that recipe in the link section. I loved the chipotle in this one. I used queso fresco as my cheese choice and some bottled red salsa. |
| This is a Cuban meatloaf and after forming and rolling in cracker meal it's allowed to sit in the fridge for an hour before being simmered on top of the stove in a tangy tomato sauce infused with garlic, bell pepper and onion. The meats that form the loaf are a combination of beef, pork and honey ham. There is also a nice little suprise when you slice and serve it up sliced olives hidden inside. When serving it's sprinkled with canned peas and pimientos. I served with more peas, mashed potatoes and home made rolls. Even hubby loved this meal. Perfect for a cold day. |
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