Recipes
A list of all recipe reviews on Cookbooker.
Found 20957 results. Displaying results 19201 to 19300
| Rating | Title |
|---|---|
Summer Blueberry Tart reviewed by CooksbakesbooksFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 11th February 2010)This is the blueberry tart recipe I always use. The tart shell is pre-baked, and some of the blueberries are cooked down to a jam-like state, then some... | |
Saucy Green Beans reviewed by CooksbakesbooksFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 11th February 2010)I often make these for winter holiday meals. It is a simple dish of lightly-cooked green beans in a sour cream roux-based sauce, with dill. Very tasty. | |
Fall River vegetable stew reviewed by CooksbakesbooksFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 11th February 2010)I have made this dozens of times. It is tangy from tomatoes and red wine, and is full of vegetables. The mushrooms, green beans and corn lend excellent... | |
Wynelle's Pot Pie reviewed by CooksbakesbooksFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 11th February 2010)This makes a very nice vegetarian pot pie. It is a fair amount of work to make, but a vegetarian would love you if you put this together for him or her.... | |
Bay State Wiggle reviewed by CooksbakesbooksFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 11th February 2010)This makes a creamy shrimp-and asparagus-adorned pasta dish. It is ingredient dependent, so if you have good asparagus and good shrimp, this will be good. | |
Stuffed Figs and Dates reviewed by CooksbakesbooksFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 11th February 2010)If you like figs and dates by themselves, you will love this. I alter the recipe a little by rolling the stuffed fruit in honey before rolling in shredded... | |
Hamantaschen reviewed by CooksbakesbooksFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 11th February 2010)These are kind of like a prune Newton (if you're familiar with fig Newtons). They make a festive holiday cookie. They take a bit of time to make, because... | |
Gingered Beets reviewed by CooksbakesbooksFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 11th February 2010)These are a very good side dish for a winter holiday meal. It consists of cooked beets coated with a roux-based sauce containing lemon juice, brown sugar,... | |
Shells with Broccoli (Maccheroni con Broccoli) reviewed by CooksbakesbooksFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 11th February 2010)This is a very simple pasta dish with just broccoli, garlic, cheese and oil. It's quick and yummy, and inexpensive to make. | |
Baked Eggplant Sandwiches (Tramezzino di Melanzane) reviewed by CooksbakesbooksFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 11th February 2010)These are a bit time-consuming and messy to put together, but they are very good once they're done. I have them with a marinara sauce, for dipping or putting... | |
Spiced Tea reviewed by CooksbakesbooksFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 11th February 2010)What a delicious brew this makes. It calls for black tea that you steep in a spice-infused water (cinnamon, fresh ginger, cardamom, peppercorns, cloves,... | |
Spicy Yogurt Sauce reviewed by CooksbakesbooksFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 11th February 2010)This is meant to accompany the Baked Stuffed Potatoes from this same book (p. 305), and is delicious with those. It is also good on rice, or many other... | |
Baked Stuffed Potatoes reviewed by CooksbakesbooksFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 11th February 2010)This makes an Indian-inspired stuffed potato dish, flavored with bell pepper, coriander seed, turmeric, cardamom and cloves, and enriched with cream cheese.... | |
Carrot Pancake reviewed by CooksbakesbooksFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 11th February 2010)This is a fabulous vegetarian main course item, or an equally good side dish for any meal. It makes one 9-inch wide round savory cake that you cut into... | |
Yellow Split Pea Soup reviewed by CooksbakesbooksFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 11th February 2010)This is a very yummy vegetarian split pea soup. It has no added fat at all, which makes it lean in the mouth, which is just what you might want sometimes.... | |
Yellowman's Banana Lime Bread reviewed by CooksbakesbooksFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 11th February 2010)This is a very moist banana bread with a strong lime syrup flavor to it. It makes very good muffins, too (at a farmers' market stall I sold them at, a... | |
Beurek with Parsley-Cheese Filling reviewed by CooksbakesbooksFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 11th February 2010)I have made these so many times over the years; it is one of my favorite recipes. The beureks are yeast dough pastries with a tangy cheese and parsley... | |
Gombo (Okra Side Dish) reviewed by CooksbakesbooksFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 11th February 2010)This is a super quick and delicious way to have okra. I use fresh okra when it's at my farmers' market, but you could use frozen, as the dish calls for.... | |
Casamance Stew reviewed by CooksbakesbooksFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 11th February 2010)This is a West African-inspired dish. As the recipe is written, there is a bit too much vinegar, but if you cut it down to 4-6 tablespoons (60-90 mL),... | |
Mario Batali's Basic Tomato Sauce reviewed by aj12754From: The Food Network (reviewed 11th February 2010)Some of the reviewers at the FN site don't like this sauce because of the inclusion of 3 T. of chopped fresh thyme in the recipe. I love thyme and I loved... | |
Spaghetti and Meatballs reviewed by aj12754From: Gourmet (reviewed 11th February 2010)This was my first effort at making meatballs and I was winging it pretty much all the way. First, I needed to halve the recipe as I wasn't going to be... | |
Strawberry Cupcakes reviewed by LeekaFrom: The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets (reviewed 10th February 2010)Very tasty and moist. | |
Leek and Potato Soup reviewed by bunyipFrom: The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen (reviewed 10th February 2010)The inclusion of celery, bay leaf and thyme give this slightly more depth of flavour than Jane Grigson's version. Be careful when sweating the veggies... | |
Sticky Toffee Pudding reviewed by bunyipFrom: The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen (reviewed 10th February 2010)I've got lots of recipes for this, but Stephanie's is still the best. The recipe makes prodigious quantitiites of sauce, but can be halved. I make the... | |
Mustard Sauce for Corned Beef reviewed by bunyipFrom: The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen (reviewed 10th February 2010)Made without egg, but with cream. More unctuous than the traditional PWMU Cookbook version. | |
Rosie's (Doggie) Chicken Dinners reviewed by bunyipFrom: The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen (reviewed 10th February 2010)If the vet puts your dishlicker on a chicken and rice diet this is cheaper than the fancy stuff they'll try to sell you. Makes heaps, which you freeze... | |
Muff's Cauliflower Soup reviewed by bunyipFrom: The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen (reviewed 10th February 2010)The magic ingredient is - Americans avert your eyes - Vegemite! No milk or cream, good if you're on a diet. | |
Beef and Wild Rice Soup with Winter Vegetables reviewed by aj12754From: Fine Cooking (reviewed 10th February 2010)My cooking resolution for 2010 was to try working with ingredients that were unfamiliar to me. Hello turnips. A little time-consuming on the prep side... | |
Cheddar and Chiles Bread reviewed by southerncookerFrom: Leite's Culinaria (reviewed 10th February 2010)This bread did take a little waiting, and I wasn’t sure it’d be worth it, but it sure was. We enjoyed some as soon as it cooled and then toasted a... | |
Southwest Chile Cheese Fondue reviewed by southerncookerFrom: Leite's Culinaria (reviewed 10th February 2010)We sometimes make fondues for supper and this was fantastic. I know I’ll be making this one again and again. We all loved it here.I enjoyed making this... | |
Emeril's King Cake reviewed by CooksbakesbooksFrom: The Food Network (reviewed 9th February 2010)Please make this bread. It is so good that you will think about it all year and will make another one, and another. The bread part is so tender and not... | |
Creole Fish Stew reviewed by CooksbakesbooksFrom: New Recipes from Moosewood Restaurant (reviewed 9th February 2010)I made this with freshly-caught triggerfish and shrimp when I lived on the Gulf Coast (USA) and it was outstanding. It is full of great summer vegetables.... | |
Fish à la Grecque reviewed by CooksbakesbooksFrom: New Recipes from Moosewood Restaurant (reviewed 9th February 2010)A great combination of flavors: feta, dill, tomato, pepper, parsley, lemon. Simple and delicious. Great on any white fish. | |
Fish with Teriyki Sauce reviewed by CooksbakesbooksFrom: New Recipes from Moosewood Restaurant (reviewed 9th February 2010)This couldn't be simpler and it is so good. Tamari, ginger, garlic, mirin and scallions. This marinade is great with just about any fish, but it really... | |
Greek Potatoes reviewed by CooksbakesbooksFrom: New Recipes from Moosewood Restaurant (reviewed 9th February 2010)Delicious! They take a long time to cook but, if you're going to have the oven on anyway, you can put them in and only check them now and then until they're... | |
Chinese Greens reviewed by CooksbakesbooksFrom: New Recipes from Moosewood Restaurant (reviewed 9th February 2010)I make my greens this way very, very often. There are a lot of good, strong flavors here that stand up well to kale, collards, mustard greens, beet greens,... | |
Pear Clafouti reviewed by CooksbakesbooksFrom: Provencal Light (reviewed 9th February 2010)I make this 2 or 3 times a year. It is simply excellent when it is very freshly made, and tastes good the next day, too. It is flavored very well with... | |
Semolina Sesame Braid reviewed by CooksbakesbooksFrom: The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies (reviewed 9th February 2010)This made a nice, dense-textured semolina bread. I adore semolina bread, and this was a good one. The sesame topping was a nice touch. | |
Chocolate Spice Bread reviewed by CooksbakesbooksFrom: The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies (reviewed 9th February 2010)Maybe I am being too critical, but I found this bread to be terrible. I couldn't even finish it. I probably over baked it, because the instructions warn... | |
Sliced Tomatoes with Mozzarella and Basil reviewed by CooksbakesbooksFrom: The Martha Stewart Cookbook: Collected Recipes for Every Day (reviewed 9th February 2010)Not that you really need a recipe for this, but I decided to follow it once just to see how the proportions came out and the salad was well-proportioned... | |
Baked Smoked Ham II reviewed by CooksbakesbooksFrom: The Martha Stewart Cookbook: Collected Recipes for Every Day (reviewed 9th February 2010)This couldn't be simpler (put Armagnac and brown sugar on a ham and bake it) and it yields a flavorful and well-heated ham. This is a recipe we have used... | |
Thyme-Sautéed Pork Chops with Apple Slices reviewed by CooksbakesbooksFrom: The Martha Stewart Cookbook: Collected Recipes for Every Day (reviewed 9th February 2010)These are quite easy to make and very well-flavored with thyme. Cooking the apple slices right in the same pan as the pork chops is a great idea because... | |
Blueberry Scones reviewed by CooksbakesbooksFrom: The Martha Stewart Cookbook: Collected Recipes for Every Day (reviewed 9th February 2010)These are easy to make and yummy. I made them to make small smoked turkey sandwiches out of them, and they were good both that way, and on their own. | |
Smoked Turkey Breast on Blueberry Scones reviewed by CooksbakesbooksFrom: The Martha Stewart Cookbook: Collected Recipes for Every Day (reviewed 9th February 2010)A very tasty appetizer. I made them for a party once, and a 12-year old boy couldn't stop eating them. I think he may have eaten more than a dozen. I ate... | |
Dried Pears with Bleu de Bresse reviewed by CooksbakesbooksFrom: The Martha Stewart Cookbook: Collected Recipes for Every Day (reviewed 9th February 2010)Super easy and quick, and delicious. It's a kind of expensive and dainty appetizer--not for a football party, but nice for a baby shower or something like... | |
Best Buttermilk Pancakes reviewed by CooksbakesbooksFrom: The Martha Stewart Living Cookbook (reviewed 9th February 2010)This is the recipe that we almost always use for pancakes. They are very good--tender, not too flat nor too fluffy, and they have a good flavor from the... | |
Chèvre Grapes reviewed by CooksbakesbooksFrom: Martha Stewart's Hors d'Oeuvres Handbook (reviewed 9th February 2010)If something ever possesses you to cut the tops from and then scoop the insides out of 24-48 globe grapes and then painstakingly fill each cup with some... | |
Bone à Fidos reviewed by CooksbakesbooksFrom: Rose's Christmas Cookies (reviewed 9th February 2010)These are dog biscuits! My old dog used to love them! They are not hard to make, and they last as long as you need them to, because they come out dry from... | |
Crumpets reviewed by CooksbakesbooksFrom: The Afternoon Tea Book (reviewed 9th February 2010)These take about 1 hour to make, start to finish, and are so fabulous fresh and hot from the pan. You bake them on the stove. (They're similar to what... | |
Chocolate-Dipped Almond Crescents reviewed by CooksbakesbooksFrom: Chocolate Lover's Cookies and Brownies (reviewed 9th February 2010)This recipes makes a very tender shortbread-like cookie with a wonderful almond flavor. The chocolate coating on one side makes these look very festive... | |
Chocolate Tassies reviewed by CooksbakesbooksFrom: Chocolate Lover's Cookies and Brownies (reviewed 9th February 2010)Tassies are just wonderful little cookies, no matter what's in the middle, and these are no exception. The filling is like a little bit of brownie. Add... | |
Chocolate Pistachio Fingers reviewed by CooksbakesbooksFrom: Chocolate Lover's Cookies and Brownies (reviewed 9th February 2010)Once you shuck enough pistachios to yield 1/2 cup, the rest is very easy and quick. This recipe makes a very tender shortbread-type cookie (kind of like... | |
Raspberry-Filled Chocolate Ravioli reviewed by CooksbakesbooksFrom: Chocolate Lover's Cookies and Brownies (reviewed 9th February 2010)These are not really ravioli, but the title just refers to the square shape of the cookie and that they are filled. The exterior is crisp and lightly chocolatey,... | |
Whole Grain Chippers reviewed by CooksbakesbooksFrom: Chocolate Lover's Cookies and Brownies (reviewed 9th February 2010)For a while, I made these many, many times in a row. They were my favorite cookie for a long time, and still rate very high. The sunflower seed coating... | |
Nut Lace Cookies reviewed by CooksbakesbooksFrom: Starbucks Passion for Coffee (reviewed 9th February 2010)These get so large and they're so crisp, they are really fancy but are very easy to make; they're sort of like a nut brittle. They are very brittle, so... | |
Roasted Pork Butt reviewed by CooksbakesbooksFrom: The Food Network (reviewed 9th February 2010)I had never cooked a pork butt before. I love the Cajun seasoning I had on hand, by Penzey's, and this recipe's only flavoring comes from Cajun seasoning,... | |
Chocolate Chunk Cookies reviewed by friederikeFrom: Joy of Baking (reviewed 8th February 2010)For all of those who crave Chocolate Chip Cookies but want to try a (at least marginally) different recipe. That said, these are really sweet (sweeter... | |
Mushroom Barley Soup reviewed by aj12754From: The Gourmet Cookbook: More than 1000 recipes (reviewed 8th February 2010)A straightforward version of this classic soup -- sherry enriches the flavor. Comfort food -- but healthy -- on a cold day. I modified a bit -- used... | |
Portobello Mushroom and Barley Soup reviewed by CooksbakesbooksFrom: Ladle, Leaf and Loaf: Soup, Salad, and Bread for Every Season (reviewed 8th February 2010)This was one of the best soups I have ever had--and it's not only vegetarian, it's vegan. I made it with a mix of wild mushrooms, but all portobellos would... | |
Curried Pumpkin Soup reviewed by CooksbakesbooksFrom: Ladle, Leaf and Loaf: Soup, Salad, and Bread for Every Season (reviewed 8th February 2010)Delicious. Simple to make and excellently flavored with any pre-mixed curry powder you like and some added cumin. Homemade chicken broth makes this soup... | |
Savory Zucchini Bread reviewed by CooksbakesbooksFrom: Ladle, Leaf and Loaf: Soup, Salad, and Bread for Every Season (reviewed 8th February 2010)I was skeptical that this would turn out well, so I was bowled over when this bread was not just good, it was outstanding. It is not pasty at all, like... | |
Sticky Toffee reviewed by aj12754From: Rose's Heavenly Cakes (reviewed 8th February 2010)This is the fourth cake I have tried from this book and each one is better than the last. This one is amazing. The flavor (which comes from dates and... | |
Double Chocolate Valentine reviewed by aj12754From: Rose's Heavenly Cakes (reviewed 8th February 2010)A beautiful and delicious cake -- perfect for Valentine's Day or anniversary. Wonderful chocolate-raspberry goodness. My daughter made this cake and... | |
Maple Pear Upside-Down Cake reviewed by andrewFrom: The Minimalist (Mark Bittman) (reviewed 8th February 2010)This cake is mind-meltingly good. It's Mark Bittman's take on the upside-down cake, made with pears (of course). It is almost, almost, too sweet for me,... | |
Meat Sauce, Bolognese Style reviewed by andrewFrom: How to Cook Everything: 2,000 Simple Recipes for Great Food (reviewed 8th February 2010)I think this is a fairly authentic version of Bolognese sauce - starting with a sofritto (carrot, celery and onion) and including a small amount of bacon... | |
Calderete of Rice with Allioli reviewed by friederikeFrom: Spanish Food and Cooking (Food & Drink) (reviewed 7th February 2010)It took us much longer than originally planned to prepare this dish, so beware. Of course, part of that was due to the fact that we had to scale and gut... | |
Stir-Fried Pumpkin with Dried Shrimp (海米炒南瓜) reviewed by friederikeFrom: Red Cook (reviewed 7th February 2010)A very interesting and tasty dish. As always, I enjoyed that this was a dish with pumpkin other than the obligatory pumpkin soup or mash (for other ideas,... | |
Mustard pork chops reviewed by weaponxgirlFrom: Nigella Express: Good Food, Fast (reviewed 7th February 2010)this was great, and i couldnt beleive how easy it was. As nigella suggests gnocci is lovely with this, but i would add a green veg or salad on the side... | |
Chocolate Pistachio Biscotti reviewed by aj12754From: Martha Stewart (reviewed 7th February 2010)I will preface this by saying that I am not the baker in my home and there is a reason for that ... in baking, the road to a great result often takes odd... | |
Chickpea Salad with Lemon and Parmesan reviewed by westerFrom: Orangette (reviewed 7th February 2010)This is one of those recipes where you have to be careful not to make it every day once you've discovered it. So simple, so lovely, why didn't you think... | |
Root Salad / Wortelsalade reviewed by westerFrom: The Naked Chef (reviewed 7th February 2010)Nice, but a bit too sweet for me. It does have crunch, but it does not have bite.
Some roasted fennel seeds definitely improve this salad. I might try... | |
Celeriac Leek Gratin / Sellerie-Lauch-Gratin reviewed by friederikeFrom: Aufläufe, Gratins und Souffles. (reviewed 7th February 2010)We left out the bacon to make it vegetarian, which I regretted afterwards; it tasted a little too bland for my taste, and I would have welcomed the saltiness... | |
Thick and Chewy double Chocolate Cookies reviewed by lorettaFrom: 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... | |
Foolproof Pie Dough reviewed by lorettaFrom: 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... | |
Almost No-Knead Bread reviewed by lorettaFrom: 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... | |
Crock Pot Korean Ribs reviewed by southerncookerFrom: Make it fast cook it slow (reviewed 7th February 2010)We loved this one. The ribs were so tender, slightly spicy and yummy. | |
Slow Cooker Orange Chicken reviewed by southerncookerFrom: Make it fast cook it slow (reviewed 7th February 2010)We didn't care for this one. There was an off taste we didn't like. I know she said not to use OJ concentrate that contained pulp and I didn't. I usually... | |
Warm Chocolate Pudding Cake reviewed by southerncookerFrom: Weight Watchers Pure Comfort (reviewed 7th February 2010)WOW! This dessert packs a punch. No one would believe it's a weight watcher recipe. It's delicious warm and gooey chocolate heaven on a plate! Amazing! | |
Macaroni and Cheese reviewed by southerncookerFrom: Weight Watchers Pure Comfort (reviewed 7th February 2010)I like mac and cheese and trying new recipes as well as making up my own. I enjoy tomatoes with mac and this one calls for tomatoes. Very tasty and healthier. | |
Beef and Mushroom Meatloaf reviewed by southerncookerFrom: Weight Watchers Pure Comfort (reviewed 7th February 2010)I adjusted this recipe and made it with ground turkey and chicken broth. It was good but I like more veggies in my meatloaf. | |
Ham and Bell Pepper Calzones reviewed by southerncookerFrom: Weight Watchers Pure Comfort (reviewed 7th February 2010)These were good. Easy to make with simple ingredients. | |
Mushroom Pate reviewed by bunyipFrom: Taste of Class (reviewed 7th February 2010)Not vegetarian, there's bacon in it. The author is right, it looks a bit ordinary, but it's delcious. And it's not bad as an omlette filling. | |
Ginger Beer reviewed by bunyipFrom: A Gourmet Harvest: A Guide to Growing and Preparing the Exotic, the Delicate and the Simply Delicious (reviewed 7th February 2010)The real thing, including instructions for making your own plant. The author warns about the possibility of explosions - doesn't that bring back memories... | |
Jerusalem Artichoke and Root Vegetable Soup reviewed by bunyipFrom: Vegetables (reviewed 7th February 2010)Unlike Jane Grigson's version which uses bacon, this relies on curry powder to give it a lift. I dunno, I always wonder whether jerusalem artichokes are... | |
Carrot and Parsnip Puff reviewed by bunyipFrom: Vegetables (reviewed 6th February 2010)This is Beverley's Parsnip Puff (q.v.) and a very similar carrot puree, assembled in a shallow casserole in a checkerboard pattern, covered in buttered... | |
Russian Eggplant reviewed by bunyipFrom: Vegetables (reviewed 6th February 2010)So called because the recipe originated at the Russian Tea Room in New York! This is eggplant in a creamy, rich sauce, baked with cheese on top. Good lunch... | |
Molten Chocolate Cake reviewed by southerncookerFrom: Leite's Culinaria (reviewed 6th February 2010)Even though the chocolate didn’t quite flow like the recipe says, when we tapped the molten cakes with a fork, these were delicious nevertheless. My... | |
Peas with Fettuccine, Basil and Pumpkin Seeds reviewed by friederikeFrom: Real Fast Food (reviewed 6th February 2010)Very delicious, although it really screamed 'Add some cream!' Unfortunately, though, we didn't have any. We prepared this dish with mint instead of basil,... | |
Braised Kale with Cherry Tomatoes reviewed by southerncookerFrom: The New Mayo Clinic Cookbook (reviewed 6th February 2010)I loved this one so much and I've made it many times since the first time. I have made it with grape tomatoes instead of cherry and both are equally good.... | |
Warm Potato Salad reviewed by southerncookerFrom: The New Mayo Clinic Cookbook (reviewed 6th February 2010)I made this one when I also made some rare tuna steaks. It went so well with the tuna. I don't usually care for potato salad with mustard in it but this... | |
Wilted Greens with Warm Balsamic Vingear reviewed by southerncookerFrom: The New Mayo Clinic Cookbook (reviewed 6th February 2010)This one was just ok. It tasted like it needed a little something. At the time I made the recipe I was out of balsamic so I used some homemade blackberry... | |
Jack Daniel's Sauce reviewed by southerncookerFrom: Jack Daniel's Old Time Barbecue Cookbook (reviewed 6th February 2010)This is a great sauce and wonderful on pork, especially but also good for beef and I'd say chicken too but I haven't tried that. | |
Jack's Whiskey Bread reviewed by southerncookerFrom: Jack Daniel's Old Time Barbecue Cookbook (reviewed 6th February 2010)This was a very good bread. You need to plan time for rising. | |
Turkey Salsa Meat Loaf reviewed by southerncookerFrom: Good Morning America Cut the Calories Cookbook: 120 Delicious Low-Fat, Low-Calorie Recipes from Our Viewers (reviewed 6th February 2010)This was a very good meat loaf. I like that it is also good for you -- low in calories and only 10 g of fat. The salsa gave it a nice kick. I used hot... | |
Delightful Fruit Compote reviewed by southerncookerFrom: Taste of Home Quick Cooking 2004 Annual (reviewed 6th February 2010)I made this delightful fruit salad as part of our Christmas breakfast 2009. It was delicious This one has a great apple dressing (made with apple jelly)... | |
Rosy McApple Sauce reviewed by CooksbakesbooksFrom: Rose's Celebrations (reviewed 6th February 2010)Cooking McIntosh apples with their peels makes a lovely slightly-pink applesauce. This is lightly cinnamon flavored and a little bit tart (from two whole... | |
Celia's Pure Potato Latkes reviewed by CooksbakesbooksFrom: Rose's Celebrations (reviewed 6th February 2010)This recipe has no flour in it and, true to Rose Levy Beranbaum's style, she gives expert instructions on a technique that makes the crispest, cleanest-tasting... | |
Chocolate Thumbprints reviewed by CooksbakesbooksFrom: Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine) (reviewed 6th February 2010)This makes an excellent chocolate thumbprint cookie. The vanilla cookie has a lovely shortbread-like texture and a good flavor, and the ganache in the... | |
Sweet Cardamom Crackers reviewed by CooksbakesbooksFrom: Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine) (reviewed 6th February 2010)These have good flavor from the cardamom (which you should use freshly-ground if you can, for the best flavor) and from the sprinkling of pistachios and... | |
Coconut Biscuits reviewed by CooksbakesbooksFrom: Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine) (reviewed 6th February 2010)These are so crunchy and toasty with tons of coconut in them and nothing to get in the way of that one pure flavor. The little bit of nutmeg in them heightens... |