SqueakyChu's Reviews
29 recipes reviewed. Showing 1 to 29Sort by: Book Title 
| Date | Rating | Recipe Title
America Cooks
By Anne Seranne (editor)
G.P. Putnam's Sons, New York - 1967
This recipe is very easy to make, eliminates frying of ingredients, and still makes liver into a very tasty main dish.
P.S. Although this cookbook is very old, I still like to try new recipes from it because most of them come out so good.
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Beth Tikva's Temptations
By Beth Tikva Synagogue
Cookbooks by Morris Press - 1996
I made this recipe (submitted by Rebecca S. Salon) into an excellent banana bread. I used mini chocolate chips instead of raisins and baked it for 55 minutes. No other changed were needed. It didn't last even one day! :)
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The Complete American-Jewish Cookbook; In Accordance With the Jewish Dietary Laws.
By Robert I. Gordon
Ty Crowell Co - 1971
For the tomatoes, substitute one 28-ounce can of diced tomatoes (I prefer Hunt's). Brown the chicken in the hot olive oil first. Remove the chicken, then saute the onions. Finally add the rest of the ingredients (including 1/4 tsp cumin), mix, and heat to boiling. Add the chicken and stir to cover the chicken with the sauce. Cook over low flame (so as not to burn). IMPORTANT: Periodically check the chicken and add water as needed to keep this dish FROM burning on the bottom. Ideally all of the liquid should be absorbed by the chicken and rice when done, and the meat/rice at the bottom of the pan should be just starting to brown. It's delicious!
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The Complete Passover Cookbook
By Frances R. Avrutick
Jonathan David Publishers - 1981
For Passover brownies, these are decent enough. The only thing is that they need to bake for 40 minutes (not 30 minutes) until done. They taste pretty good, but, of course, they're tiny if you cut an 8"square pan baked item into 16 squares.
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This is a wonderful and moist Passover dessert. I made some changes that I think enhanced the cake. In addition to the ingredients stated in the recipe, I added 1/2 tsp nutmeg and 2 tsp Passover vanilla. I also increased the cinnamon to 1 1/2 tsp. To make this cake easier to serve, I baked it in a greased 9x12 pan at 350 degrees for 45 minutes. Finally, I topped the cake (after it cooled) with the Basic Icing Glaze on page 298 and sprinkled the glaze (before it hardened) with some finely ground walnuts. This cake was a hit!
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Cooking Light Cookbook 1992
By Ann H. Harvey, Jim Bathie, Raph Anderson
Oxmoor House, Incorporated - 1991
It was good recipe, but I have a better recipe for this that I found elsewhere last year. This one is lighter on the oil so it's great for my weight reduction diet.
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Country Herb Cooking: Four Seasons of Recipes from Pickity Place
By Judy Walter
Smithmark Publishers - 1994
I made this recipe along with a friend to take to a party. She complained about too much chopping (especially the parsley, which had to be chopped very finely). I thought it had too much lemon juice. She thought it needed more salt. It came out just okay. It's probably not worth all of the time and work we put into making it.
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Easiest and Best Coffee Cakes and Quick Breads: Great Breads and Cakes to Stir and Bake
By Renny Darling
Royal House Pub. Co. - 1985
A very nice coffee cake. My daughter particularly liked the glaze. It's easy to make and is quite tasty.
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This is an awesome recipe! The cake comes out kind of flat, but it is striking in appearnace and totally delicious. I made it for my daughter's birthday and she and others were wowed!
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This is THE perfect brownie recipe. Don't even bother with the frosting as it's not needed. I used the microwave to melt the chocolate and the butter instead of using a double boiler. Don't skimp on the EIGHT minutes of beating the eggs and sugar. Don't overbake. It's the best brownie recipe I've EVER found!!
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Everyday Food
(October, 2010)
This was just delicious! It can be served on rice, over crsuty bread or on olive-oil sprinkled pasta. The only change I made to the recipe was to use 28 ounces of freshly chopped tomatoes (from my CSA box!) instead of canned tomatoes. I like this better than my old stand-by Ratatouille recipe which I'd been using for years.
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Farmer John's Cookbook: The Real Dirt on Vegetables
By Farmer John Peterson
Gibbs Smith Publishers - 2006
The corn cakes are very tasty. They can be made very little oil as opposed to ddep-fried corn fritters. Three people at my dinner tabel beside myself gave this recipe a thumbs up! Make them exactly as the recipe specifies. I used frozen corn kernels that were left over from my CSA fresh ears of corn fromt his past summer.
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Garlic and Sapphires: The Secret Life of a Critic in Disguise
By Ruth Reichl
Penguin (Non-Classics) - 2006
This cheesecake is so easy and so good! It's the first cheesecake I've made that hasn't cracked. After making it for one party last weekend, I gave the last piece of the cake to my son. I now am going to make this cheesecake again for another party this coming weekend (and perhaps for a third party in the middle of next week. It's easy, I tell you!!
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The Hadassah Jewish Holiday Cookbook: Traditional Recipes from Contemporary Kosher Kitchens
These are very easy to make and a nice variation of the typical mandelbrot.
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The International Kosher Cookbook
By Batia Plotch
Fawcett - 1992
This is a wonderful recipe for a spicy meat in a tomato sauce base poured over hot, cooked potatoes. Use 2 (12 oz.) packages of Polish sausage or knockwurst instead of those "7 links". Use one (8-oz) can of tomato sauce instead of the "1/3 cup". Follow the directions exactly. It's an easy recipe and a tasty meal.
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Jewish Cooking in America: Expanded Edition (Knopf Cooks American)
By Joan Nathan
Knopf - 1998
This is a very large pancake with fresh apples baked
inside and later sprinkled with fresh lemon juice and confectioner's sugar. It is very easy to make, baked in a cast-iron skillet. It turns out delicious. I'd suggest it for a Sunday morning breakfast or a family brunch. It's sprinkled with lemon juice and confectioner's sugar. My family loves it.
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I thought this recipe was fairly good, but I'm not sure that my family would be all that crazy about it. I did add 1 minced garlic clove as eggplant cries out for garlic. :) I baked it for 40 minutes instead fo 35 minutes.
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Joy of Cooking: 75th Anniversary Edition - 2006
By Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker
Scribner - 2006
It came out really good! I used 1 tsp cinnamon, 1/2 cup brown sugar, and 1/4 cup white sugar. To make this dish even easier to make, use organic apples and don't even peel them. Just core them, and cut them into chunks. The fiber in the skin is healthy, too!
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This was the first recipe I ever made from this cookbook. The rice tasted more like "Spanish Rice" than other recipes I've tried. The recipe is definitely a keeper. I think it may have been the paprika that did the trick. I did not use bacon. Instead I just used some canola oil in which to fry the vegetables. I used fresh, chopped tomatoes (and all its juices) from my garden instead of canned tomatoes
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I made no changes to this recipe. They were so tasty! The only thing was that I made them larger than specified, and I ended up with only 37 instead of 60 cookies. :(
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Master Chefs Cook Kosher
By Judy Zeidler, Joel Landau, Michael Lamotte
Chronicle Books - 1998
This is such an easy and tasty recipe. It literally takes ten minutes to make. It would make a nice side dish to go with a hearty meat. The recipe is parve so can be used with milk dishes as well. The toasted walnuts give it a crunch. It is served warm.
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The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
By Mollie Katzen
TEN SPEED PRESS - 2000
I'm sorry to report that I wasn't that crazy about this soup. It came out too thick, so I added 2 extra cups of water in the course of cooking it. I even added 8 oz. chopped Polish sausage (I know. That's not vegetarian!) to try to give it some "kick". I added way more salt (an extra Tablespoon, to be exact) and a 1/4 tsp. pepper to try to spice up this soup a bit more. It was too little; too late. It came out just so-so.
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This was easy to make and very tsaty. I used a 15 oz. can of (Goya) black beans (drained & saved) and a 28 oz. can (365) diced tomatoes (drained & saved). Then I added liquid to make 2 cups (instead of the 4 cups of cooked down black bean liquid). I used 1/8 tsp cayenne and 1/8 tsp ground black pepper. I used my immersion blender to blenderize part of the soup, leaving some chunks of vegetables intact.
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The Old Farmer's Almanac Garden Fresh Cookbook
By Old Farmer's Almanac
OFA - 2011
This is an excellent recipe! These popovers are THE best!! They come out medium brown, crusty, and light as air. Just they way they are supposed to be. Eat them warm with whipped butter (although I ate them with softened honey butter!). :)
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Recipes from America's Small Farms: Fresh Ideas for the Season's Bounty
By Joanne Hayes, Lori Stein, Maura Webber
Villard - 2003
This is a very refreshing and tangy slad, not like coleslaw at all. It brings out the taste and crunch of the cabbage really well.
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This is almost like a crustless quiche. I used Mozzarella cheese because that's all I had, but I think it would have tasted better with Swiss cheese as teh original recipe directed. Bake it in a greased 9"pie pan so that you can cut it into tringles slices to serve. That will make it easier to get out of the pan. In addition, if you leave it uncovered, the top will brown nicely. I baked mine for 40 minutes (oven was not preheated) to get the top this crispy brown. My family liked it but there are other quiche recipes that they like better.
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Southern Living 2002 Annual Recipes (Southern Living Annual Recipes)
There are two changes you must make for this quick bread. Substitute 1 1/2 cups of chocolate chips for the pecans. Subsitute orange juice for the water. Make no other changes. The cake is delicious and moist. Enjoy!!
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I made this recipe almost exactly as described. It's quick, easy, and tasty. What else could you possibly want? Perhaps twice as much? Okay. Double the recipe then!
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The Spice and Spirit of Kosher-Jewish Cooking
By Esther Blau
Bloch Pub Co - 1997
This is *the* best apple cake recipe. It's a family favorite that we use over and over. I just sent a copy of this recipe to my oldest son who'll probably bake it for his friends the next time they have a party.
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