| Good muffin recipe with lots of variations. |
| My favorite bagel recipe. Is easier than some others I've tried but has good results. I make 1.5 batch in my kitchenaid. When they have cooled I slice and freeze them. You can toast them straight from the freezer and they taste just made. The best is to top with shredded cheddar cheese just before sliding into the oven. Yum! |
| Soft, fluffy, delicious buns for burgers and sandwiches. |
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| Way too sweet for us. The lemon is tart and bracing and the strawberry topping is so sweet its hard to eat. We ate it, but I wouldn't make it again. |
| A dense, moist, impressive looking layer cake. Its made with pureed carrots instead of shredded with pineapple, walnuts, and shredded coconut. I only used half the sugar with sweetened coconut and it was plenty sweet. I used a 1lb bag organic baby carrots, washed, boiled until tender and pureed. I got just over the 1-1/3 cup in the recipe but I went ahead and put it all in. Seemed like a lot of oil so I cut that down by 1/4 cup as well. Very delicious with cream cheese frosting. Keeps well in the fridge. I think the flavor actually improved after a day of melding. |
| A simple classic cream cheese frosting. I used vanilla w/o lemon. This is enough to frost a large two layer cake like the carrot cake, but just that. You will need to make extra if you want to do any decorations on top. Sweet. Keeps well in the fridge; didn't get dry on the edges like some buttercreams do. |
| This is a very delicious recipe. Simple and easily adaptable. The work is all ahead. I halve the olives and chop the prunes because I like little bits in each bite. I have made this with tofu, just press to release extra water and then go ahead as written. And also with Gardein Scallopini which is a very good meatless chicken breast. For the vegetarian options you need to add a 1/2 cup of veggie broth because the protein wont release juices the way chicken would. |
| Nice. Quite quick and easy weeknight meal. Needs a side veggie. The sauce cooked while the water was boiling for the tortellini. I used white wine instead of vermouth because I had it. I'm not sure how much 3/4 lb is really but I used 3/4 cup of crumbles melted into the sauce. I didn't put any more on top because the flavor was strong enough for us already. The cream/wine really did temper the flavors so we could enjoy the strong cheese. |
| Different and tasty meal. Vegetarian adaptable. Used Gardein Scallopini, a tasty meatless chicken breast and it was quite good over wild rice pilaf. I actually think the sauce tastes best before adding the option fresh raspberries. I used raspberry balsamic vinegar. |
| We love this recipe. I do agree that it needs some vegetables though. I usually add sauted mushrooms and bell pepper along with the tofu. Also good is roasted butternut squash. The broth is so delicious and fiery that I have drank it plain when I have a sore throat. It does depend on the type of red curry paste that you buy, some are hot and some kinda lackluster. I store the leftover paste in the freezer and it is ready to go for the next time. |
| The first time I made it with the tea, (I used orange spice black tea because it was in the cupboard) and it did add a floral note. But it didn't make or break the spring rolls for me. The dipping sauce was quite tasty though. What I really like about this recipe is the baking technique. I make them w/o the tea, or with my own vegetable mix in the oven while I stir fry on the stovetop. Everything is ready at the same time and no hot oil to deal with! |
| This is a good way to cook Brussels Sprouts. Very tasty. |
| One of our favorite recipes. Can top with any sushi toppings that you like. We are partial to a california roll combo of tofu, diced cucumber, avocado, shredded carrot, and finely chopped pickled ginger, with a sprinkle of sesame seeds, toasted nori and the delicious citrus dressing. Yum! |
| Yum! Rich, decadent and vegan. I've never used the amaretto. |
| Have made several times and have used the flavor combo with oatmeal as well. Love the lemon zing, the crunchy nuts and the sweet honey. I never use bulger wheat much, but it tastes nice like this. |
| Delicious, quick, the perfect lunch for those summer days of too many zucchini. |
| We really like this dish. If you use delicata squash so you can leave the skin on it comes together quickly. We love the flavor of everything together - the sweetness of the squash, the bitterness of the kale and that bold dressing - its just yum. We can easily eat the whole of this dish between the two of us. |
| Nice with pita bread or crackers. Like a minty, lemony hummus. |
| A nice salad recipe. Nothing earth shattering or anything just a nice combo for a salad. |
| Another nice everyday salad recipe. This one is best in the winter when the Texas red grapefruits come in - they are the best! |
| A tasty cold noodle salad for summer. Overall I think the pasta to sauce/veggies ratio is off in this cookbook. I usually add some shredded carrot, zucchini, etc to boost the dish. |
| I like this one a little more than the other noodle salads in the book. It still needs more vegetables than written though. I usually double the carrots and add crispy sauted or baked tofu cut in little strips. |
| Very quick, requiring very little cooking. (toasting the nuts and boiling water). Perfect for the summer when you have tomatoes and basil in the garden. |
| These are different type of biscuit, a cross between a biscuit and a roll really because they have both baking soda and yeast. The cool thing is that you can make them ahead and keep in the fridge for a few days. So you can have warm biscuit/rolls with several dinners over the week. |
| A good basic corn muffin. Comes together quickly and have a good texture - moist but not gummy. I don't have a giant muffin tin, so I've always just made them regular size. |
| Okay. These are thin type pancakes and I'm more of a thick and fluffy person. |
| A thinner type pancake which I'm not as partial to. Decent flavor though. |
| Tasty. Makes a good appetizer served cold and cut into thin wedges or cubes. |
| Easy make ahead breakfast. A savory bread pudding flavored with peppers, pepper jack cheese, and oregano. |
| Delicious way to serve asparagus. |
| Nice basic salad dressing. Quick to put together. |
| Quick and tasty vinaigrette |
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| Nice basic berry muffins. Freeze well. |
| Nice. Kind of carrot cake-ish flavor. Freeze well. |
| My basic frittata recipe. I mix in any odd veggies I have on hand instead of/or with the greens. Have used all kinds of cheese as well. |
| Real "biscotti" biscotti - ie is very hard and dry - not like the cookie kind. Needs to be dipped into a cup of coffee or tea to be edible. But delicious. Can dip the end in white or regular chocolate and roll in nuts for a pretty gift. |
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| Surprisingly delicious considering the 'sauce' holding it to the toast is mayonnaise. This is a quick lunch that is very tasty. Can use any tasty mix of veggies and cheese. |
| Quite good. The lemon garlic mayo spread is delicious. |
| Our favorite sandwich. You make it ahead and it marinates in the fridge. Is even good the next day. So easy, so delicious! |
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