| This is Rose's signature cake ( and mine) made larger and more flavorful. This version adds sour cream to the recipe, that gives it a wonderful mouthfeel. It has a rich buttery flavor, perfumed with lemon and an added crunch of poppy seeds. I have made the original recipe (Cake Bible) many, many times over the years, and I'm sure this version will become a family favorite. |
| This is a small cake (6 inches) perfect for a few people. It is a deep dark fudgy chocolate cake, with vanilla buttercream frosting. It has a good balance of ingredients that combine to give you the most delicious bite of chocolate cake. The frosting isn't too sweet, but complements the cake beautifully. I added a little bit of raspberry preserves to the buttercream for the filling in the cake. Everyone wanted seconds. |
| This recipe is great for lunch, brunch even a light dinner.
These frittatas have a nice combination of vegetables, onions, eggplant, peppers and Kalamata olives. It also has two cheeses, Parmesan and feta. They give the frittatas rich taste and a bit of saltiness. This recipe makes four frittatas, but you can easily reduce the amounts. The recipe is also a base to experiment with different ingredients to make your own flavor combinations. |
| If you love cresent rolls, you will love these homemade rolls. They are soft, buttery and delicious. They can be made ahead, partially baked, and then frozen for up to 1 month. Defrost, bake ready for next dinner party. |
| This chicken recipe has all of the good attributes of fried chicken without the bad. It is crispy, crunchy on the outside and moist and delicious on the inside. The secret to this recipe is that the crust is made with melba toast crumbs. It requires a little bit of work upfront, but it is all worth it once you taste the chicken. |
| I had to make this bread after all the great reviews on this website and others. Well, they were right, this bread is easy as it is delicious. My family loved the bread, and I plan to make the baguettes often. When I cut into the bread and saw the large holes, I was very excited. But when I tasted the bread, I was sold on this recipe. |
| From: The Food Network (reviewed 19th March 2010)This recipe is from famed Irish cooking school teacher, Darina Allen. Simple to make and has a great fresh flavor from the herbs, rosemary, sage, thyme, chives, and parsley.
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| This bread is typically made in South America, and because they are made with tapioca starch the buns are gluten-free. They have a nice flavor from parmesan cheese and garlic. Good with soup or a snack. Reheats quickly in the microwave. |
| From: The Food Network (reviewed 28th February 2010)Very tasty and quick to put together. I changed a few things,added red pepper flakes and put it together in the serving bowl instead of the pan. Added the breadcrumbs last,so they stayed crispy. This dish is all about the olives, so you must like them. |
| From: Martha Stewart (reviewed 28th February 2010)These crepes are good for brunch, dessert or even an appetizer. They are easy to make and naturally gluten-free. Honey is mixed with the ricotta and also drizzled on top. |
| From: King Arthur Flour (reviewed 28th February 2010)These little molten chocolate cakes are cute and delicious. Easy to make, but I had some trouble getting them out of the pan. The chocolate pieces that you put in the middle, stuck to the bottom of the pan. Next time I will try a nonstick pan.
This recipe makes 32 mini cakes, but they freeze beautifully. Reheat for a few seconds in the microwave. |
| From: Cooks Illustrated (reviewed 22nd February 2010)This pizza is good for an appetizer or a light lunch. The dough can be made ahead and refrigerated for up to 24 hours. It is a very wet dough that needs to be poured into the pan and spread into the corners with your fingers. It is a plain pizza with a sprinkling of kosher salt and rosemary. Easy to make and delicious. |
| From: Cooks Illustrated (reviewed 21st February 2010)This chicken is moist and delicious. It is a very easy recipe, brown chicken in a pot and then pop it in the oven. Very good on a cold winter's night. |
| From: Cooks Illustrated (reviewed 21st February 2010)This recipe uses cottage cheese instead of ricotta. Since I am an Italian-American I was very skeptical of this recipe. I made it for my family and they loved it, no one knew that it was cottage cheese. |
| From: Cooks Illustrated (reviewed 21st February 2010)This is a very good recipe because the short ribs are browned in the oven. The rest of the recipe is standard technique and produces a great short rib. |
| From: Cooks Illustrated (reviewed 21st February 2010)This soup is delicious, with a true tomato taste. The soup is thickened with bread instead of cream and that lets the flavors of the tomato shine through. |
| You wouldn't think that cornflakes could be so great, but when they are covered with chocolate they are fantastic. |
| From: Cooks Illustrated (reviewed 7th February 2010)These cookies are delicious.They have a very full chocolate flavor. Two different forms of chocolate are used, cocoa powder and semi-sweet chocolate. The recipe calls for espresso powder to boost the chocolate flavor even more. |
| From: Cooks Illustrated (reviewed 7th February 2010)This pie dough is different in technique and that half the water is replaced by vodka. The dough is wetter and easier to roll out.The vodka vaporizes in the oven and using less water makes the dough more tender. Great recipe, I use it for all my pies and tarts. |
| From: Cooks Illustrated (reviewed 7th February 2010)The recipe has been tweaked a bit, from the original no-knead recipe. The dough is not as wet as the original, needs some kneading and it replaces some of the water with a mild-flavored lager. It is an easy recipe that produces a great bread. |
| From: Martha Stewart (reviewed 5th February 2010)These biscotti, with the combination of chocolate and pistachio are delicious. They are softer than a traditional biscotti. |
| From: Orangette (reviewed 5th February 2010)Really, really good, so much better than store-bought. Easy to make and great to give as a gift. Very additive. |
| From: The Food Network (reviewed 4th February 2010)This is one of my favorites, the chicken is moist and tender and the sauce is smooth and silky. I don't like peas so I substituted green beans and corn. I make extra and freeze them, then I can have them anytime. |
| From: The Food Network (reviewed 4th February 2010)This dough is made with over a cup of honey,and it has a filling of chocolate, cream and almonds. It's a very sticky dough, so it must be rolled between two pieces of wax paper. But it's worth the effort, the cookies are great. |
| From: The Food Network (reviewed 4th February 2010)Very easy to make, and an impressive ending to your next dinner party. |
| From: The Food Network (reviewed 4th February 2010)East to put together. Light and refreshing |
| This tart is delicious. It can be served as a appetizer or a light lunch. The filling is smooth and creamy with the tang of goat cheese, and the crust is crisp and buttery. |
| From: The Food Network (reviewed 3rd February 2010)These burgers are stuffed with roasted red peppers and mozzarella. Healthy and delicious. |
| From: The Food Network (reviewed 3rd February 2010)This recipe is courtesy of a Jesuit priest. The is delicious and easy to make. It has raisins and the wonderful flavor of caraway seeds. |
| From: The Food Network (reviewed 3rd February 2010)It's an apple tatin with cake instead of pastry. Apples with caramel atop a layer of moist cake. Really good. |
| From: The Food Network (reviewed 3rd February 2010)I made these cupcakes for my daughter's wedding shower. The cupcake mixture contains sour cream to make them moist and delicious. There is also a cream cheese frosting that goes beautifully with them. |
| It 's a two part recipe, first you have to make a recipe of roasted winter vegetables, page 110. Then you can make the soup that on page 33. The idea of a roasted vegetable soup is good, but I added a few extra seasonings. |
| Very creamy and delicious, easy to make. |
| Everyone loves B.L.T.'s, so what a great idea to put those flavors in a pasta salad. Try varying the pasta shapes. This salad is light and flavorful. |
| This recipe is more about technique, than ingredients. I used a lemon-lime soda can instead of the beer. The chicken was delicious, very moist and tender. |
| From: Ciao Italia (reviewed 1st February 2010)It sounds like an odd combination, but the vinegar, with a little sugar bring out the flavor of the strawberries. |
| From: Ciao Italia (reviewed 1st February 2010)I use the crespelle batter to make manicotti. The filling consists of ricotta, mozzarella and parmesan cheeses. Sometimes I add spinach. It makes a manicotti that is more tender than the traditional. |
| From: Ciao Italia (reviewed 1st February 2010)This soup is also known as Italian Wedding Soup. My mother used to make this for me when I was little but she added pastina and so do I. |
| This is a delicious torte that I made for a friend's birthday. Since it contains no flour it was perfect because he is on a gluten-free diet. It has a great flavor combination of chocolate, orange and almonds. The Chocolate Butter Glaze is beautiful topping. |
| This recipe came from the lady that sells apples at a farmers market in Paris. She said she begged for months for the recipe, and I'm glad she did. It has the true flavor apples without too much cake. |
| These are the first cheese straws I ever made, delicious then and delicious now. Fun to make too. |
| This is my go to recipe for chocolate chip cookies. I have tried many recipes,but this one yields a cookie my family loves, soft and chewy. |
| I made this for a Super Bowl Party. It is a two crust pizza pie with a filling of your choice. I used a spinach,ricotta and parmesan filling. Delicious. |
| I looked at many recipes before I found this one. My family likes stollen with an almond paste filling, this one is excellent. I have made this recipe twice and it came out better than any store bought stollen. It takes quite a bit of time to make, but it yields three loaves that you can freeze or give away. |
| Very unusual way to treat avocados, but delicious. Slightly crunchy and spicy on the outside and cool and creamy on the inside. |
| In the section called picnic breads, there is a shallot and poppy seed bread that is wonderful. It takes a little bit of work, but the instructions are easy to follow. With a filling of shallots, onions, parmesan cheese, poppy seeds and butter, it's almost a meal. |
| From: Martha Stewart (reviewed 31st January 2010)Very simple and easy recipe for madeleines. You can use different flavors of honey to give this recipe some variation. |
| From: Martha Stewart (reviewed 31st January 2010)This is a yeast cake so it needs time to rise. They are worth the time it takes to make them. Traditionally they are made on Good Friday, but they are delicious anytime. |
| From: Cooking Light (reviewed 30th January 2010)This is a simple recipe, but there is alot of chopping. Use a good quality tomato juice and the soup will be delicious. |
| From: Epicurious (reviewed 30th January 2010)Very simple, easy, different and delicious. |
| This is a great recipe for chicken wings. It is a very easy and delicious recipe. The sauce is buttery and spicy, and they are broiled instead of fried. I used blue cheese for the dip. |
| From: The Food Network (reviewed 30th January 2010)This is a simple appetizer to make, but forming the 30 to 40 balls of spinach takes time and patience. The only ingredient that I didn't like was the margarine,but when this recipe aired on TV they said it didn't work well with butter. The recipe is still worth making. |
| I served this elegant salad at a formal dinner party. Simple, delicious, and makes a nice presentation. |
| Easy to make and has more flavor than traditional coleslaw. |
| Good when the peaches are in season. |
| From: Martha Stewart (reviewed 30th January 2010)When I made this recipe, I roasted the chicken instead of poaching it. The sauce is made with the flavors of Mexico, chiles,cilantro,pumpkin seeds, etc. Pour sauce over chicken and serve. |
| From: Martha Stewart (reviewed 30th January 2010)A light main course with the flavors of Asia. There are a number of ingredients but they go together quickly.Delicious over rice. |
| Very simple preparation for green beans. Add the sesame seeds and the lime juice for a twist. |
| From: The Food Network (reviewed 30th January 2010)This is a great pasta for a hot summer's night. Only the pasta is cooked, everything else is fresh and light. |
| From: The Food Network (reviewed 30th January 2010)Quick, easy and tasty preparation for red snapper or any kind of white fish fillet. |
| From: The Food Network (reviewed 30th January 2010)A very flavorful preparation for frozen artichokes. I have made it several times and it is always a crowd pleaser. |
| From: The Food Network (reviewed 30th January 2010)A quick, simple and delicious way to prepare bok choy. |
| From: The Food Network (reviewed 30th January 2010)Brown sugar,maple syrup and butter, it could only be good. Simple to make and delicious. |
| From: The Food Network (reviewed 30th January 2010)I reduced the cheddar from 8 ounces to 6 ounces and it's still a very rich soup. I also substituted baked potatoes for the mashed potatoes. All in all a very good soup. |
| From: The Food Network (reviewed 30th January 2010)Very simple recipe, what makes it special is the freshly grated ginger. I gives it some spice and some heat. |
| From: The Food Network (reviewed 30th January 2010)The filling is easy to make, but preparing the pepperoncini and pipping the mixture into each one is tedious. They are worth the trouble, but only if you have the time and patience. |
| A gourmet version of "pigs in a blanket". You can use any kind of thin fresh sausage and store bought puff pastry and it would be delicious. |
| From: The Food Network (reviewed 29th January 2010)Who doesn't like chicken satay. This is a simple version that is very tasty. |
| From: The Food Network (reviewed 29th January 2010)These little morsels of chicken disappeared quickly. They are delicious, slightly sweet and slightly spicy. |
| From: The Food Network (reviewed 29th January 2010)Very good and easy vegetarian stuffed mushroom. |
| From: The Food Network (reviewed 29th January 2010)Stuff each date with a pecan, wrap with bacon and bake. Easy and delicious. |
| From: The Food Network (reviewed 29th January 2010)Another good recipe if you love artichokes. Moderately easy to make. It's layers of artichoke pesto and cream cheese formed into a tort. Serve with bread or crackers. |
| Remember the onion dip from a box, well this is so much better. Easy to make and tasty. Brings back childhood memories. |
| From: The Food Network (reviewed 29th January 2010)Simple, easy, healthful and delicious. |
| Another member had problems with this recipe, but I loved it. I have made this recipe many times and it always came out perfect. My cooking time was about 40 to 45 minutes. The combination of fruit was also a winner but sometimes I leave the figs out. |
| You really don't need a recipe for brussels sprouts, but Ina gives you good guidelines for roasting any vegetable. Even if you don't like brussels sprouts, give this recipe a try. they are very tasty. |
| Very simple recipe, only three ingredients, sugar snap peas, dark sesame oil, and black sesame seeds. Combine them together and serve at room temperature. |
| Easy, delicious and baked. |
| This is an easy version of apple pie with a cinnamon crumb topping. Great! |
| Sometimes the simplest recipes are the best. With so few ingredients they must be fresh and the technique must be followed. Very tasty. |
| This recipe makes the best rugelach you ever tasted. If you buy the book for this recipe it would be worth it. It makes about 4 dozen and they can be frozen and baked when needed. |
| Rose's signature cake and mine is the lemon poppyseed cake from the Cake Bible. This is Rose's cookie version.
They are crunchy but capture the flavor the cake. They disappear quickly. |
| This is one of the Christmas cookies that I make every year. I make two recipes that yield over one hundred cookies. This is a very labor intensive cookie, but they are really worth it. The crescents are very soft and fragile and they melt in your mouth. These sweet buttery morsels disappear in a flash.
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| Everyone needs a great recipe for sugar cookies, this is it. Use it with your favorite cookie cutters and enjoy. |
| This cookie melts in your mouth. It is a mixture of ground pecans, powdered sugar, butter, and flour. Its simple to make and delicious. |
| This is a good recipe because it makes a strong drink,so when you add ice cubes the lemonade doesn't get watery. Add some cranberry juice for pink lemonade. |
| This is my go to recipe for pancakes. Easy to put together with a light and fluffy texture. |
| Easy to make. Use for lemon meringue pie, filling for cake or spread on toast. |
| From: The Way to Cook (reviewed 26th January 2010)When I make rack of lamb I like to use this recipe for herb and mustard coating. It easy to prepare, the mustard gives extra flavor and the crumb topping gives the rack of lamb an attractive presentation. |
| Just like the name says this is paella with an italian twist. It has all of usual ingredients of paella, chicken shrimp, sausage, rice saffron with the addition of tomatoes. Serve with italian pepperoncini. |
| A strange name for breaded veal cutlets, fried in butter and garnished with parsley and a squeeze of lemon. |
| Great punch for an afternoon party on a hot summer's day. Strawberries in rose' wine, lemonade and club soda make a light and refreshing punch. |
| This is a very rich cake. It is a white cake that has four layers filled with nuts and fruit, and a cooked meringue frosting. the cake a bit of time to make but it's sweet and delicious. |
| This cake is one of the most famous Viennese culinary specialties. It's a chocolate genoise cake with apricot jam. Top with a chocolate glaze and its done. |
| Very simple chicken dish. Mix up a sauce, pour over chicken and bake. Add artichokes, bake a little longer and serve. |
| There's not rabbit in this recipe, just melted cheese over bread with a kick. YUM! |
| This is a simple dip to make. It's creamy, but not thick. It's buttery, garlicky and has lots of anchovies. Serve with crisp vegetables. |
| Very simple to make. Good on the shrimp and artichoke salad on page 225. Also good on a sandwich,or as a dip for a vegetable platter. |
| This dressing is good with the technicolor bean salad on the same page or use it on your own salad. |
| Very simple and easy to make. Nice combination of beans or substitute the beans you like. Garlic dressing is ver flavorful. |
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