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.

We really enjoy fried rice and this one is great even without the shrimp. Easy to make and wonderful to eat.

A meal in a bowl. This one was quiet tasty. No hard to find items included. Chinese take out at home.

This was good but we thought it needed a bit more salt and maybe some cayenne for some heat.

Homemade pizza at it's best. This was so good. Fresh basil is a must.

We made this one with bay scallops instead of shrimp and it was so good. Easy to make with simple ingredients.

This is an easy one to make and very 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 also calls for red lentils and is even better than the other dal included in this book. Lots of flavor here.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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 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.

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.

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 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.

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.

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.

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'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 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 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.

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 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.

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 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.

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.

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.

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.

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.