Recipes
A list of all recipe reviews on Cookbooker.
Found 21031 results. Displaying results 19201 to 19300
| Rating | Title |
|---|---|
egg and lentil curry with coconut and pickled lime reviewed by weaponxgirlFrom: Delia's Complete How to Cook: Both a Guide for Beginners and a Tried and Tested Recipe Collection for Life (reviewed 17th February 2010)this was far too sour for my personal taste. easy to make. | |
Lemon Bars reviewed by ruth3chFrom: Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun (reviewed 17th February 2010)These are our favorite lemon bars. There is plenty of lemon flavor and the filling layer is nice and thick. Really delicious and they freeze well too(without... | |
Stir-fried Chinese greens with ginger, oyster and soy sauce / Roergebakken Chinese groenten reviewed by westerFrom: The Naked Chef (reviewed 17th February 2010)A nice and simple way to prepare bok choi and those other greens you don't really know what to do with. Nice and light, with a clear 'Chinese' flavor.
I... | |
Chocolate Cornflakes reviewed by lorettaFrom: Dessert Circus: Extraordinary Desserts You Can Make At Home (Pbs Series) (reviewed 17th February 2010)You wouldn't think that cornflakes could be so great, but when they are covered with chocolate they are fantastic. | |
Grainy Mustard Mashed Potatoes reviewed by aj12754From: The Food Network (reviewed 17th February 2010)This is a wonderful Tyler Florence mashed potato recipe and easy to modify to your taste. The recipe calls for Yukon Golds but works just as well with... | |
Cajun Black-eyed Peas and Greens reviewed by janiecemFrom: Weight Watchers Annual Recipes for Success 2006 (reviewed 16th February 2010)This was pretty good. I had some black-eyed peas in the pantry I wanted to use, so thought I'd try this one. The hardest part was finding collard greens... | |
coconut macaroons reviewed by weaponxgirlFrom: How to be a Domestic Goddess: Baking and the Art of Comfort Cooking (reviewed 16th February 2010)these turned out exactly how i thought they would. I did stray from her advice about using shredded instead of dessicated as i could only find the latter... | |
Neo-Neopolitan Pizza Dough reviewed by andrewFrom: Peter Reinhart's Artisan Breads Every Day (reviewed 16th February 2010)This is a slight variation on the classic dough Peter introduced in American Pie. He has tweaked the amounts and the technique slightly, but it's still... | |
Choc Brownie Muffins reviewed by digifish_booksFrom: Home Baked: Muffins, Pastries, Cakes, Biscuits ("Australian Women's Weekly") (reviewed 16th February 2010)Just like a brownie but in muffin format!
Makes 12.
(Last made on Feb 16, 2010) | |
Spicy Tomato Broth with Couscous and Chicken reviewed by aj12754From: Fine Cooking (reviewed 16th February 2010)This is a very easy chicken soup with Moroccan flavors, quick to pull together and using mostly common pantry ingredients if you are willing (as I was)... | |
Ground Coriander and Cilantro Flatbreads reviewed by aj12754From: Epicurious (reviewed 16th February 2010)The flavor of these flatbreads is great although I had a little trouble getting the dough to the right consistency -- I ended up using quite a bit more... | |
Traditional Indian Raita reviewed by aj12754From: Epicurious (reviewed 16th February 2010)This was my first raita so my basis for judging is limited, but I thought this was excellent. I served it with Ground Coriander and Cilantro flatbreads... | |
Bagels reviewed by JanknitzFrom: Peter Reinhart's Artisan Breads Every Day (reviewed 15th February 2010)The bagel recipe was great! It was easy and fast. The bagels tasted like real, old fashioned bagels, not the fluffy type you buy in the plastic wrapped... | |
Best Cocoa Brownies reviewed by westerFrom: Smitten Kitchen (reviewed 15th February 2010)I don't know about 'the best'. as this is the only cocoa brownie I've tried so far, but it certainly is good: moist and chocolatey. A tad too sweet, maybe,... | |
carri coco curry reviewed by weaponxgirlFrom: World Food Cafe (reviewed 15th February 2010)this recipe looks very complicated due to the long list of ingredients. But once youve got everthing together its actually very easy. This is well worth... | |
Avocado Dressing reviewed by kaye16From: American Wholefoods Cuisine: Over 1300 Meatless, Wholesome Recipes from Short Order to Gourmet (Plume) (reviewed 15th February 2010)Put everything in the blender, whiz, and you've got a great salad dressing. | |
Peanut-Buttered Grain reviewed by kaye16From: American Wholefoods Cuisine: Over 1300 Meatless, Wholesome Recipes from Short Order to Gourmet (Plume) (reviewed 15th February 2010)Whiz the soy sauce and peanut butter (or any nut butter) in the blender, toss with some sautéed onions and some (leftover) cooked grain, and you've got... | |
west african beans and okra reviewed by weaponxgirlFrom: World Food Cafe (reviewed 15th February 2010)I really liked this, it had nice spicing to it. for non veggies it would go well with fish. | |
Spinach and Chickpeas with Feta reviewed by kaye16From: American Wholefoods Cuisine: Over 1300 Meatless, Wholesome Recipes from Short Order to Gourmet (Plume) (reviewed 15th February 2010)Easy, fast, tasty. | |
Eggs and Potatoes reviewed by kaye16From: American Wholefoods Cuisine: Over 1300 Meatless, Wholesome Recipes from Short Order to Gourmet (Plume) (reviewed 15th February 2010)Kind of an omelet with lots of variations. | |
harissa reviewed by weaponxgirlFrom: World Food Cafe (reviewed 15th February 2010)this was another winner, thi is used in a few of the other recipes in the book. Keeps well in the fridge and is well worth the effort. You do need at least... | |
Skillet Corn, Chilies, and Cheese reviewed by kaye16From: American Wholefoods Cuisine: Over 1300 Meatless, Wholesome Recipes from Short Order to Gourmet (Plume) (reviewed 15th February 2010)Nothing fancy, but easy, fast, and tasty. Could be served in smaller portions over lettuce as a starter perhaps. | |
Ziti with Cheese reviewed by kaye16From: American Wholefoods Cuisine: Over 1300 Meatless, Wholesome Recipes from Short Order to Gourmet (Plume) (reviewed 15th February 2010)At our house, this recipe srved 2 as a the main course, tasty and fast. | |
marrakesh tagine reviewed by weaponxgirlFrom: World Food Cafe (reviewed 15th February 2010)This is one of those recipes that you make once and never stop making. This dish has a great kick to it from the black pepper, it also survives substitutions... | |
american pancakes with wafer bacon and maple syrup reviewed by weaponxgirlFrom: Nigella Bites (reviewed 15th February 2010)this was really easy to make, with a nice spongey texture. Id recommend not just frying in butter as it made the kitchen very smokey, just add a little... | |
Paprika 'Smoked' Fish reviewed by westerFrom: Fast & Fantastic: Food for Family & Friends (reviewed 15th February 2010)A nice idea. Simple and good. | |
Baked Cabbage Scented with Garlic and Juniper reviewed by westerFrom: Masterchef 1996 (reviewed 15th February 2010)This had a really weird perfumey smell that did not go well with the cabbage at all. On top of that, the cabbage was still half raw. Not enjoyable. | |
Phadd Thai Bann Gog reviewed by TorkilHeggstadFrom: Cracking the Coconut: Classic Thai Home Cooking (reviewed 15th February 2010)This recipe produces the best padd thai I have eaten, better than any I have had in restaurants in New York City. One addition we often make is that we... | |
100% Whole Wheat Hearth Bread reviewed by Frequent FlyerFrom: Peter Reinhart's Artisan Breads Every Day (reviewed 15th February 2010)I've made this recipe several times now. For a 100% whole wheat artisan bread, it's light and flavorful. I have been pleasantly surprized considering... | |
Carrot-and-Ginger Quickie Pickle reviewed by kaye16From: Kitchen Scraps (reviewed 14th February 2010)Easy to make and very tasty. A pretty addition to a plate also. | |
Everyday 100% Whole Wheat Sandwich Bread reviewed by Frequent FlyerFrom: Peter Reinhart's Artisan Breads Every Day (reviewed 14th February 2010)This is now my family's favortie sandwhich bread. Having made it many times, it is the highest rising, lightest 100% whole wheat bread I have seen. I've... | |
Stuffed Tomatoes reviewed by southerncookerFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 14th February 2010)We liked this one so much better than the other stuffed tomato we made from this book. I like the simple flavors of basil, and Parmesan in this one. The... | |
Green Bean and Tomato Salad reviewed by southerncookerFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 14th February 2010)So simple but so tasty. Easy to make with only a few ingredients .. beans, lemon juice, oil, garlic, salt and tomatoes. | |
Potato Cake reviewed by southerncookerFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 14th February 2010)This one was very good. I love the swiss cheese in this one. | |
Spicy Green Beans reviewed by southerncookerFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 14th February 2010)The beans were pretty tasty and probably one I'll try again. A simple dish to make but loaded with flavors from the garlic, onions, tomato and chile. | |
Corn Bisque reviewed by southerncookerFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 14th February 2010)This was delicious and my wanted to know if I'd
made a copy to put in her favorites recipe box. Boiling the corn cobs for this one gives it a nice sweetness... | |
Thai Fresh Cucumber Salad reviewed by southerncookerFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 14th February 2010)This one was a bit spicy and a very good summery tasting dish. This one I will definitely make again. | |
Croatian Mushroom Stuffed Tomatoes reviewed by southerncookerFrom: Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (reviewed 14th February 2010)Thesewere OK but I probably wouldn't make them again as they were not a can't live without kinda dish for us. | |
Veal Scaloppine with Marsala and Cream reviewed by bunyipFrom: Essentials of Classic Italian Cooking (reviewed 14th February 2010)Quick, no fuss, depends on top quality ingredients. I made this a lot when we had a bottle of rather good Madeira which sounds extravagant, but we were... | |
Sauteed Veal Chops with Garlic, Anchovies and Parsley reviewed by bunyipFrom: Essentials of Classic Italian Cooking (reviewed 14th February 2010)We are inordinately fond of veal chops chez bunyip. The sauce is simple but tasty if you are frying rather than grilling. | |
Roast Chicken with Lemons reviewed by bunyipFrom: Essentials of Classic Italian Cooking (reviewed 14th February 2010)Unquestionably the best way to roast a chicken, with a lemon up its bum. I've never had small enough lemons to use two, and I encourage the flow of juice... | |
Snickerdoodles reviewed by janiecemFrom: Joy of Cooking: 75th Anniversary Edition - 2006 (reviewed 14th February 2010)These Snickerdoodles were my contribution to a potluck dinner I went to last night, and everyone said they were delicious. I followed the recipe exactly,... | |
dal and pumpkin soup reviewed by weaponxgirlFrom: The Kitchen Diaries: A Year in the Kitchen (reviewed 13th February 2010)this is a lovely soup for the winter. Inexspensive to make with a nice kick to it. I served mine with yoghurt to negate the kick a bit when it got too... | |
slow fried potatoes with thyme and taleggio reviewed by weaponxgirlFrom: Real Food (reviewed 13th February 2010)This is one of those things that you cook when your on your own and its cold and dark outside. This was pure moreish comfort food, easy to make and easy... | |
potato pizza reviewed by weaponxgirlFrom: Real Food (reviewed 13th February 2010)this was so much easier to make than i thought it would be, and it turned out of my oven looking like the picture in the book. The only thing i would say... | |
stove top dauphinoise with pancetta and rocket reviewed by weaponxgirlFrom: Real Food (reviewed 13th February 2010)This was gorgeous. salty pancetta and cream is such a winning combination. I made this for a couple of hungry boys and they loved it, nuff said really. | |
greek almond crescents reviewed by weaponxgirlFrom: Rachel's Favourite Food for Living (reviewed 13th February 2010)this was another winner from this book for me. These biscuits turned out gooey in the middle but lovely and crunchy on the outside. My only gripe was that... | |
My Mother-in-Law's Madeira Cake reviewed by weaponxgirlFrom: How to be a Domestic Goddess: Baking and the Art of Comfort Cooking (reviewed 13th February 2010)this is a proper homestyle cake, it comes out all cracley on top and is great with a cup of tea. The only problem i have with it is that its a bit too... | |
Cinnamon Beef Noodle Soup reviewed by aj12754From: Fine Cooking (reviewed 13th February 2010)This soup was absolutely delicious with a subtle Asian flavor. The cinnamon offers more an intriguing aroma to the soup rather than flavor to the soup.... | |
Apple, Blue Cheese & Hazelnut Salad on Endive Leaves reviewed by aj12754From: Fine Cooking (reviewed 13th February 2010)This is the most popular appetizer I serve -- I have almost always been asked to share the recipe when I serve it to guests. It works well all year round... | |
Dried Mushroom Broth reviewed by bunyipFrom: Real Fast Food (reviewed 13th February 2010)As Slater says, a good way to use that packet of dried mushrooms you found at the back of the cupboard. Relies on good chicken stock and very fine straining... | |
Brussels Sprouts and Bacon reviewed by bunyipFrom: Real Fast Food (reviewed 13th February 2010)Very quick if you shred the sprouts with the food processor. Good with pork sausages or grilled veal chops. | |
Split Pea Soup reviewed by homecook5From: Simply Heartsmart Cooking (reviewed 12th February 2010)A Family Favourite | |
Chicken with maple syrup hoisin glaze reviewed by homecook5From: weekday wonders healthy light meals for everyday (reviewed 12th February 2010)A Shabbat Staple | |
Chicken breast with maple syrup applesauce glaze reviewed by homecook5From: weekday wonders healthy light meals for everyday (reviewed 12th February 2010)Amazing a staple in our house | |
Quinoa salad with grilled chicken and pesto reviewed by homecook5From: Rose Reisman's Secrets for Permanent Weight Loss: With 150 Delicious and Healthy Recipes for Success (reviewed 12th February 2010)Used my own pesto basically just used the idea
good of pesach, and summer shabbat lunches | |
Turkey scallopini with blackbean-mango salsa reviewed by homecook5From: Rose Reisman's Secrets for Permanent Weight Loss: With 150 Delicious and Healthy Recipes for Success (reviewed 12th February 2010) | |
Cauliflower mash with carmelized onions and roasted garlic reviewed by homecook5From: Rose Reisman's Secrets for Permanent Weight Loss: With 150 Delicious and Healthy Recipes for Success (reviewed 12th February 2010) | |
Asian beef lettuce wraps with peanut sauce reviewed by homecook5From: Rose Reisman's Secrets for Permanent Weight Loss: With 150 Delicious and Healthy Recipes for Success (reviewed 12th February 2010)Amazing | |
Creamed Potatoes with Lemon Pepper reviewed by CooksbakesbooksFrom: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking (reviewed 12th February 2010)This is creamy and flavorful with no heat at all. You can add some extra cayenne to it to spice it up, and it would take that nicely. You can start the... | |
Campeche Backed Fish Fillets with Tomato, Habanero and Citrus reviewed by TorkilHeggstadFrom: Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine (reviewed 11th February 2010)This recipe is great with other chiles too, but it is fantastic how much flavor the habanero provides to the tomato sauce. The cooking of the sauce really... | |
Southern Wheat-Free Cornbread reviewed by CooksbakesbooksFrom: Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras (reviewed 11th February 2010)This makes a moist, not-sweet, buttermilk-based cornbread. It has a great cornmeal flavor. Very quick and easy to put together. | |
Fast and Fresh Tomato Soup reviewed by CooksbakesbooksFrom: Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras (reviewed 11th February 2010)How can you go wrong when you have excellent, peak-of-the-season tomatoes? This recipe is for a raw soup with garlic, fresh basil, olive oil, a little... | |
Creamy Potato Cabbage Soup reviewed by CooksbakesbooksFrom: Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras (reviewed 11th February 2010)This makes a lovely potato and cabbage soup, with caraway and dill in it. The cream cheese in it smooths it out and makes it rich and yummy. | |
Corn Chowder reviewed by CooksbakesbooksFrom: Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras (reviewed 11th February 2010)This makes a delicious milk-based corn soup. It's sweet from the corn, and well-seasoned. Putting some chopped fresh herb on it at the end is nice touch... | |
Cauliflower, Cheese and Tomato Soup reviewed by CooksbakesbooksFrom: Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras (reviewed 11th February 2010)This makes a delicious, gooey cheese soup. I call it "Pizza Soup" because the flavors are very pizza-like. I used fire-roasted canned tomatoes when I made... | |
Summer Minestrone reviewed by CooksbakesbooksFrom: Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras (reviewed 11th February 2010)This is a good minestrone recipe. I simmer it with the rind of a wedge of Parmesan just to enhance the flavor a bit, and I often grate a little Parmesan... | |
Spring Minestrone reviewed by CooksbakesbooksFrom: Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras (reviewed 11th February 2010)This is a good minestrone recipe. It gives some options for substitutions and omissions, and so it's easy to gather the ingredients for it. I usually cut... | |
Choklay's Tibetan Lentil Soup reviewed by CooksbakesbooksFrom: Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras (reviewed 11th February 2010)I love this lentil soup. I usually use lentils du Puy and a roasted New Mexican chili in it for the generic "lentils" and "chile" it calls for, though... | |
Baked Bean Soup reviewed by CooksbakesbooksFrom: Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras (reviewed 11th February 2010)This soup is all right, but it is way too sour, even with the little bit of cider vinegar called for (2 tsp.). If I made it again, I would put in about... | |
Mock Chicken Noodle Soup reviewed by CooksbakesbooksFrom: Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras (reviewed 11th February 2010)This makes a fabulous vegetarian soup that is very much like a real chicken soup in it's flavor and overall character. I have made it for a couple of sick... | |
Sayra's Cornbread 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 good cornbread. Brown sugar is optional, though I think that many people from the Southern US would say that unsweetened is traditional.... | |
Cornbread Stuffing 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 good vegetarian cornbread stuffing. It will satisfy a vegetarian at a winter holiday meal, and meat-eaters will like it, too. I believe there... | |
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. |