bab56's Reviews
11 recipes reviewed. Showing 1 to 11Sort by: Book Title 
| Date | Rating | Recipe Title
The Barefoot Contessa Cookbook
By Ina Garten, Martha Stewart
Clarkson Potter - 1999
This is a very good muffin. I gave it a 4 because I felt the need to tweak the ingredients. I felt that 2 cups of sugar was too much for a muffin(these are not cupcakes after all) especially with sweetened coconut and granola that has sugar in it. I had Sucanat on hand and only 3/4 c so that is what I used. To me and my husband ,it was sweet enough for a muffin. This was a great combination of ingredients that made a very tasty muffin. I used black walnuts and I put dry oatmeal on the tops before baking for a little added goodness! I wasn't sure what she meant by "large muffin cups" so I used my jumbo ones. It made 14 using a 1/2 cup batter for each. I did bake them the full 30 minutes. YUM!
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These are not for the diet concious but very good. I did use yogurt for the sour cream and evaporated milk instead of half and half. These will be on my special occasion menu.
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Like everyone else-I agree that this is a HUGE recipe even when halved. The other reviewer had a good idea to make two loafs--I will add that to my notes. I liked the combination of ingredients as it made a "different" but good tasting meatloaf. My husband did go back for seconds day one and day two! It made good sandwiches too. I would like to try this with BBQ sauce.
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The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
By Mollie Katzen
TEN SPEED PRESS - 2000
I too, used a 12 oz package of noodles and it made a large amount. I used an 11x15 pan because a 9x13 was quite full. I used whole wheat noodles, panko bread crumbs (in the filling) and wheat germ as the topping. I think this made a good ,hearty meal. It had a creamy feel and a bit of a tang-not sure if that was from the sharp cheddar or the wine. I will definately make it again. Might be nice served with a tossed green salad.
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I liked this dish but not sure I would go out of the way to make it again. I should have followed my instinct about the crust as it got a little hard--so I would really watch it better next time. I did not use as much onion in the crust because it called for grated onion and I find that more strong. If I just chopped it finely I may have used the 1/4 c called for. I also used a little water when cooking the cauliflower. My husband's first response was "interesting". He did like it and said he would eat it again. I can see how you could use different cheeses to switch up the flavor. I cut it into 4 wedges and would definately serve a salad or something else with it.
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This recipe was so good! I decided to make this on a whim so I used canned black beans as I did not have time to make the beans from dried. I used 3 cans of the beans pureeing one of them. I also added 1/2 cup of brown rice . My husband loved this soup, said it was a keeper!! The orange juice gave it a tang and everything melded into yum goodness!!
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Website: Recipes for Health by Martha Rose Shulman
topics.nytimes.com/top/news/health/series/recipes_for_health/index.html
Oh YUM!!! These Black Beans were so good!! I wanted to use them to make the "Black Bean Enchiladas" the same day, so I did a quick soak method. That is bringing them to a boil and then letting them sit for an hour. I was canning salsa at the same time so decided to utilize my slow cooker . I cooked them on high for 4 hrs and then transferred them to a pot on the stove to finish the recipe. I love the cilantro in these!!!! So flavorful and good!!!! Very good recipe for black beans!!!!
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The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com
By Martha Rose Shulman
Rodale Books - 2010
This had a nice ,fresh taste. I peeled,quartered and seeded an cooked my tomates. Then I pureed them in the food processor. It made a very nice sauce. I was just a little unsure of the amount of basil to put in as a "sprig" could mean little or a lot. I just went by personal preference. I would definately make this again. I served it on cheese ravoli but think it would be good to use on homemade pizza too!
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I am no stranger to Steelcut Oats, but I usually make mine with water. This was so good using milk and water! Very creamy! I had a mixture of dried fruits so used them and therefore did not have to use any additonal sweetener. Very good on a cool morning! You can follow her tip to soak the oats overnight to save n cooking time in the morning! So hearty and yummy and good for you!!
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You need to think ahead on this one as the beans take some time. I did try to shave some time by starting the beans early , doing a quick soak method and cooking in crockpot except for the last hour. After I cooked them the last hour , I ended up adding some chicken broth as the did not seem as "saucy " as recipe made me think they should be. Also, tortillias do make a difference! I had bought one pack of 8 and realized that I needed more. The first pack was "LaTortilla" Brand and the second was Mission" Brand. The Mission brand wanted to fall apart when I was trying to soften them. Had to be really quick with them. LaTortilla brand were way better! When I think of enchiladas I think of tomato saucy ones. That being said , I definately wanted the homemade salsa on top and feel it did add to them. I would definately make these again. Very hearty and tasty !
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I loved this recipe! I found it on the NYTimes.com site. I am not sure if it is in one of Martha Rose Shulman's books but glad I found it on the site. This is a hearty salad with the fresh taste of summer veggies. For the grains I bought a "7 grains medley" that included wild rice , barley,wheatberries, rye and spelt. I replaced the cucumber with green pepper from my garden. I have never grated tomatoes(for vinaigrette) before but this worked out well. The vinaigrette was so easy to make and had such a fresh taste , I don't know why anyone would want to buy a bottled dressing after tasting this!
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