Cindyedge's Profile

Joined: June 2nd, 2015


Latest review:

January 14th, 2018

Creamy Peanut Slaw from Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck

As written, this recipe boring, flat, not at all compelling. I was able to rescue the recipe by adding some honey (I am not vegan but if you are, agave syrup would work) to balance the spicy flavors and... read more >


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Cindyedge's Reviews


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9 recipes reviewed. Showing 1 to 9Sort by: Book Title | Date | Rating | Recipe Title

A Collection of the Very Finest Recipes Ever Assembled into One Cookbook

By David B Schecter, Domonie Lenz
Becker Publications - 1979

20th August 2015

Cranberry-Raspberry Mold

I am not a big fan of Jell-O, but Thanksgiving dinner would not be complete without this salad. You can use low-fat or fat-free sour cream, and it still tastes good. One year my hostess tried to replace this salad with another and there was mutiny among her guests. For sizes, I use two three oz. (or one six oz.) packages Jell-O and 8 oz crushed pineapple with juice to 20 oz. drained. It is a very forgiving recipe, looks festive on the table, and everyone loves it.

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Colorado Cache Cookbook: A Goldmine of Recipes

By Junior League of Denver
Treasure Chest Books - 1997

7th January 2018 (edited: 7th January 2018)

White Russian Vegetable Soup

I chose to make this recipe because it was also listed in another cookbook I own, the Western Junior League Cookbook which compiled "the best recipes from the American West." This soup has 3/4 c. of fresh lemon juice in it. The 2 T of sugar and the beets weren't enough to overcome the tartness of the soup. I will not make this again and don't recommend it.

Additionally, it was just not a compelling combination of flavors. I am not sure why it is called White Russian Vegetable Soup as it was very red from all the tomato and the beets.

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Deliciously Ella Every Day: Simple recipes and fantastic food for a healthy way of life

By Ella Mills (Woodward)
Yellow Kite - 2016

I made this recipe as written after I read RedJanet's review. I don't own the cookbook, but I Googled the recipe and found it online here https://deliciouslyella.com/2016/01/23/book-two-recipe-chickpea-quinoa-and-turmeric-curry/. The recipe was good but next time I make it I would probably substitute cauliflower for the potatoes, similar to how the cauliflower is prepared here https://www.epicurious.com/recipes/food/views/one-pot-curried-cauliflower-with-couscous-and-chickpeas/ In this recipe, I substituted 1/2 c of quinoa for the couscous. I also hope that RedJanet will see this review and consider trying this Epicurious recipe as we enjoyed it very much.

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The Encyclopedia of Creative Cooking

By Charlotte Turgeon
Weathervane Books - 1984

20th August 2015

Heavenly Sole

This recipe for Heavenly Sole (or any thinly sliced white fish) is excellent and super-easy. I make the recipe as written, but instead of brushing the fish with lemon juice, I put that into the topping mixture. I also add a little more parmesan. Try this recipe - it is excellent and makes fish special!

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From Portland's Palate

By Junior League of Portland
Junior League of Portland - 1998

18th December 2017

Baked Mushroom Rice

Easy and tasty rice casserole. It was a little too salty for our tastes, though. I would cut the salt to 3/4 teaspoons or use low-sodium chicken broth.

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Tea-Time at the Masters: A Collection of Recipes

By Georgia Junior League of Augusta
Favorite Recipes Press (FRP) - 1997

19th August 2015

Cheese Glazed Chicken

This was excellent and company-worthy. Not low calorie, though!

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Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck

By Thug Kitchen
Rodale Books - 2014

14th January 2018 (edited: 14th January 2018)

Creamy Peanut Slaw

As written, this recipe boring, flat, not at all compelling. I was able to rescue the recipe by adding some honey (I am not vegan but if you are, agave syrup would work) to balance the spicy flavors and give it some depth. It still did not have a enough peanut flavor, but the honey made it edible.

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Western Junior League Cookbook

By Ann Seranne
Ballantine Books - 1981

7th January 2018

White Russian Borscht

This soup has 3/4 c. of fresh lemon juice in it and was too tart, in spite of the 2 T of sugar and the sweetness of the beets. Additionally, it was just not a compelling combination of flavors. I am not sure why it is called White Russian Borscht as it was very red from all the tomato and the beets. I would not make it again.

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This recipe needs to be made a day in advance for flavors to meld but is a very good and easy creamy spinach side dish. I often make only a third of the recipe when I am cooking for two and use a one quart baking dish.

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