Recipes
A list of all recipe reviews on Cookbooker.
Found 21017 results. Displaying results 20601 to 20700
| Rating | Title  |
|---|---|
Wholemeal Apricot and Coconut Cake reviewed by digifish_booksFrom: Cakes and Slices Cookbook ("Australian Women's Weekly" Home Library) (reviewed 3rd January 2010) | |
Wholemeal Banana Coconut Cake reviewed by digifish_booksFrom: Fruit & Vegetable Cookbook (reviewed 28th December 2009) | |
Wholesome Banana Chocolate Breakfast Bars reviewed by lklodaFrom: Chocolate & Zucchini (reviewed 1st August 2010) | |
Whoopie Pies reviewed by BethNHFrom: The Cook's Country Cookbook: Regional and Heirloom Favorites Tested and Reimagined for Today's Home Cooks (reviewed 3rd April 2012)Giant whoopie pies for an 18th birthday!
Having already made a cake for his party, I wasn't in the mood to make another one for the family dinner. After... | |
Whoopie Pies reviewed by vanessavegFrom: The Everything Vegan Baking Cookbook: Includes Chocolate-Peppermint Bundt Cake, Peanut Butter and Jelly Cupcakes, Southwest Green Chile Corn Muffins, ... Oatmeal Bars, and hundreds more! (reviewed 16th December 2015)These look involved, but there aren't that many ingredients and are a snap to assemble. The few ingredients that are used shine: you can really taste the... | |
Wicked Wild Rice and Chicken Casserole reviewed by southerncookerFrom: Patti Labelle's Lite Cuisine: Over 100 Dishes with To-Die-For Taste Made with To-Die-For Recipes (reviewed 8th June 2012)This is a great take on chicken casserole. Love the addition of long grain and wild rice and light Caesar dressing (not the creamy kind). It also had lots... | |
Wiener Schnitzel reviewed by lorettaFrom: Good Housekeeping Illustrated Cookbook (reviewed 26th January 2010)A strange name for breaded veal cutlets, fried in butter and garnished with parsley and a squeeze of lemon. | |
Wiener Schnitzel reviewed by louieFrom: The Best Recipes in the World (reviewed 16th September 2011)We made this recipe with pounded pork tenderloin instead of veal, which was given as a variation in the header. The lacy-thin meat is dredged in flour,... | |
Wiener Schnitzel, Polish Style reviewed by ZosiaFrom: From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food (reviewed 11th July 2013)“Polish Style” means that it’s made with pork and the initial step of dredging the meat in flour is skipped. Instead, the meat is dredged in a seasoned... | |
Wienerstube Cookies reviewed by CooksbakesbooksFrom: Maida Heatter's Book of Great Cookies (reviewed 16th July 2011)The caption reads: "These are Austrian. They are coal-black, chocolate, black-pepper cookies--buttery, crunchy, and spicy." I liked these a lot. They were... | |
Wild Boar Sloppy Joes reviewed by southerncookerFrom: The New Midwestern Table: 200 Heartland Recipes (reviewed 17th November 2014) I wish I could find real wild boar but used ground pork and ground turkey instead. I would have used the suggested ground venison in place of part of... | |
Wild Cod en Persillade reviewed by bhnycFrom: Ad Hoc at Home (reviewed 13th July 2010)Yum! Yum! Yum! I chose this recipe because it is one of the easiest in the book. It took about two minutes to prepare and nine minutes to cook. Doesn't... | |
Wild Cod en Persillade reviewed by ephillips10From: Ad Hoc at Home (reviewed 17th August 2010)Simple, easy and quick!
I would have liked the mustard flavor to come out a bit more, and I had some problems with the bread crumb mixture adhering to... | |
Wild Cod en Persillade reviewed by kateqFrom: Ad Hoc at Home (reviewed 23rd April 2013)Thomas Keller does it again! This very simple preparation of cod results in the best tasting cod dish I've had. I did exactly as told, but for using... | |
Wild garlic pesto reviewed by kfharvey1From: Sarah Raven's Garden Cookbook (reviewed 31st March 2010) | |
Wild Mushroom and Back Bacon Risotto reviewed by ZosiaFrom: A Taste of Canada (reviewed 10th November 2012)Delicious creamy risotto with the earthy flavours of wild mushrooms and sage, and sweet ‘n’ salty back bacon.
Only dried mushrooms are used but they... | |
Wild Mushroom Beef Meatloaf with horseraidsh gravy reviewed by southerncookerFrom: Rachael Ray's Big Orange Book: Her Biggest Ever Collection of All-New 30-Minute Meals Plus Kosher Meals, Meals for One, Veggie Dinners, Holiday Favorites, and Much More! (reviewed 7th July 2010)I had to substitute canned mushrooms for the dried, since the amount of dried I needed would have cost me $25 at our local grocery store. I know you can... | |
Wild Mushroom Cakes with Avocado Pesto reviewed by LarrianneFrom: Bon Appetit (reviewed 13th April 2010)I made this 1/3/10 | |
Wild Mushroom Lentil Burgers reviewed by kfranzettaFrom: My New Roots (reviewed 11th December 2012)These burgers were somewhat of a disappointment. The flavors were great, but the texture was terrible and very mushy. The patties did not hold together... | |
Wild Mushroom Pasta Sauce reviewed by aj12754From: The New Basics Cookbook (reviewed 13th January 2012)Kind of an unusual pasta dish -- somehow more French than Italian. The sauce is basically a mix of dried and fresh mushrooms, with shallots, garlic, parsley... | |
Wild Mushroom Ragout reviewed by aj12754From: Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets (reviewed 19th October 2011)Pasta with mushroom ragu is one of my favorite dishes and this is one of several versions I've tried. And it's fine although not my favorite. There is... | |
Wild Mushroom Ragout with Ziti reviewed by aj12754From: Heart of the Artichoke and Other Kitchen Journeys (reviewed 23rd August 2011)I have no idea why I had mushrooms in the fridge as generally those are a fall/winter ingredient for me. But I did -- some creminis and shiitakes totaling... | |
Wild Mushroom Risotto reviewed by aj12754From: Alfred Portale's Twelve Seasons Cookbook: A Month-by-Month Guide to the Best There is to Eat (reviewed 11th December 2009)A substantive risotto with real depth of flavor. Recipe takes a bit more time than your average risotto as the first half hour is spent making a mushroom... | |
Wild Mushroom Risotto reviewed by aj12754From: Fine Cooking (reviewed 20th October 2010)This is not my favorite wild mushroom risotto --my favorite is the one in Alfred Portale's 12 Seasons cookbook -- BUT, this is a really nice and easy option... | |
Wild Mushroom Risotto with Peas reviewed by JustLauraFrom: Everyday Italian: 125 Simple and Delicious Recipes (reviewed 26th April 2010)Really very good! I needed more liquid then recipe called for. This makes a LOT - I thought it was a lot more than 6 side dishes. | |
Wild Mushroom Shepherd's Pie reviewed by southerncookerFrom: Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (reviewed 20th January 2018)Delicious! Hubby said best taters ever and enjoyed the mushrooms too. Son liked as well. For the dried mushrooms I used shiitake. Fresh mushrooms were... | |
Wild Mushroom Soup with Madeira reviewed by Peckish SisterFrom: The New Basics Cookbook (reviewed 31st January 2011)This is a rich, very mushroomy soup with dairy being optional (in the form of creme fraiche added as a garnish) is a nice feature. The leeks and onion... | |
Wild Mushroom Soup with Madeira reviewed by aj12754From: The New Basics Cookbook (reviewed 2nd October 2011)I love mushrooms of all kinds and look forward to the fall cooking season and making various mushroom soups. This is a perfectly acceptable version which... | |
Wild Mushroom Soup with Sherry and Thyme reviewed by sturlingtonFrom: Fresh Every Day: More Great Recipes from Foster's Market (reviewed 12th March 2010)This soup takes some work and time, but it is one of the best soups I have ever made. I recommend it for a special meal, such as Thanksgiving. | |
Wild Mushroom Soup with Sherry and Thyme reviewed by aj12754From: Fine Cooking (reviewed 29th September 2010)Very nice soup. Uses all fresh (no dried) mushrooms which gives the soup a nice lightness -- also, only 1/4 cup of cream is used -- adds creaminess without... | |
Wild Mushroom Tartlets reviewed by megaelimFrom: The Food Network (reviewed 24th August 2010)Incredibly easy to make. I think I'd actually leave out the truffle oil if I made these again. It's a little on the overpowering side. But they all... | |
Wild Mushroom Toasts with Poached Eggs reviewed by sturlingtonFrom: Sara Foster's Casual Cooking: More Fresh Simple Recipes from Foster's Market (reviewed 28th August 2012)Easy enough to do, even on a weekday. Poaching eggs can sometimes be too fussy, but baking them is just as effective, or the eggs can be poached in the... | |
Wild Mushroom, Shallot and Gruyere Omelets reviewed by LarrianneFrom: Bon Appetit (reviewed 20th August 2010)I made this 7/18/10. I cooked the mushrooms separately as I liked to cook the mushrooms at a high heat to preserve the flavor and juiciness.
http://www.epicurious.com/recipes/food/views/Wild-Mushrooms-Shallot-and-Gruyere-Omelets-1848 | |
Wild Rice and Broccoli Salad reviewed by Peckish SisterFrom: Martha Rose Shulman (reviewed 29th September 2012)This was an interesting way to use broccoli. I used Lundberg wild and brown rice mixture for this and loved the variety of rice. I didn’t have a red... | |
Wild Rice and Broccoli Salad reviewed by jennccFrom: Martha Rose Shulman (reviewed 5th February 2019)The earthy, tangy, nutty flavors of this salad are very satisfying. I played with this a bit - roasting the broccoli instead of steaming and using pistachios... | |
Wild Rice and Brown Rice Salad with Walnut Vinaigrette and Asparagus reviewed by Queezle_SisterFrom: The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com (reviewed 10th May 2013)Nice concept, but the recipe has a couple problems. The salad is pretty simple - a couple types of rice, some lightly steamed asparagus, herbs, walnuts,... | |
Wild Rice and Dried Xoconostle Salad reviewed by jennccFrom: Rancho Gordo (reviewed 17th November 2016)This was a simple dish with a powerful punch of flavor! I used Rancho Gordo's Pineapple Vinegar, but any fruity vinegar will do. It has sweet/tanginess... | |
Wild Rice and Onion Bread reviewed by southerncookerFrom: Peter Reinhart's Artisan Breads Every Day (reviewed 28th March 2010)I made this one using millet instead of the wild rice. My daughter suggested I try barley but I was out of it. I did use the dry onions. The dough came... | |
Wild Rice and Onion Bread reviewed by homejoysFrom: Peter Reinhart's Artisan Breads Every Day (reviewed 10th April 2010)This is a soft bread that reminds me of the soft cheese bread, except in lacks the golden color. The wild rice adds little dark flecks and the onions gave... | |
Wild Rice and Onion Bread reviewed by bes30From: Peter Reinhart's Artisan Breads Every Day (reviewed 12th April 2010)I made this bread as sandwich bread to go with stuff like chicken salad. I was intrigued that Peter said this was the 2nd most popular bread at his bakery.... | |
Wild Rice Braised with Mushroom Duxelles reviewed by kaye16From: The Way to Cook (reviewed 23rd November 2017)A pretty good way to do wild rice. I liked it a lot, my husband not, and we haven't figured out the difference.
This variation says the duxelles are "finely... | |
Wild Rice Casserole reviewed by kfranzettaFrom: Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen (reviewed 11th May 2011)This casserole is very good. I substituted part skim ricotta cheese for the cottage cheese and nonfat Greek yogurt for the sour cream with very good results.... | |
Wild Rice Casserole reviewed by Queezle_SisterFrom: Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen (reviewed 29th July 2012)Delicious grain dish - with flavor zings from mushrooms - and topped with Gruyere cheese.
This dish had a wonderful flavor, and it looked beautiful. ... | |
Wild Rice Gratin with Kale, Carmelized Onions, and Baby Swiss reviewed by lklodaFrom: The Smitten Kitchen Cookbook (reviewed 6th January 2013) | |
Wild Rice Gratin with Kale, Carmelized Onions, and Baby Swiss reviewed by kfranzettaFrom: The Smitten Kitchen Cookbook (reviewed 14th October 2013)This is a very good casserole recipe. I used three cups of cooked wild rice and two cups of cooked long grain brown rice. To make the recipe gluten-free,... | |
Wild Rice Pancakes with Sour Cream and Caviar reviewed by ZosiaFrom: A Taste of Canada (reviewed 4th November 2012)A delicious variation of a latke with the “rice” adding a chewy texture and nutty flavour to a traditional crispy potato pancake.
The pancake mix... | |
Wild Rice Pilaf with Pecans and Dried Cranberries reviewed by portugoFrom: The New Best Recipe: All-New Edition (reviewed 31st March 2010)This is healthy comfort food; the heartiness of the rice is nicely brightened by the dried cranberries. I make a big pot of this and eat it all week long. | |
Wild Rice Pilaf with Pecans and Dried Cranberries reviewed by sturlingtonFrom: The New Best Recipe: All-New Edition (reviewed 19th November 2010)A nice pilaf for holiday meals. | |
Wild Rice Salad with Miso Dressing reviewed by kfranzettaFrom: Sprouted Kitchen (reviewed 21st June 2014)Nice combination of flavors and textures. | |
Wild Rice Salad with Oranges and Roasted Beets reviewed by lajaxonFrom: Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes (reviewed 11th December 2011)The finished product here is nice and impressive. Combining oranges with beets makes for a very colorful presentation. That said, this is a pretty time... | |
Wild Rice Soup with Bacon reviewed by aj12754From: Soup of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year (reviewed 4th January 2013)This was a very easy soup but needs a lead time of about 90 minutes since the rice has to cook an hour. I cut the amount of bacon (8 slices) in half since... | |
Wild Rice Stuffing With Apples, Pecans and Cranberries reviewed by jennccFrom: The New York Times (reviewed 2nd December 2020)Made this to go with some Thanksgiving leftovers and though I thought it was satisfying I don't think this could have replaced the stuffing on a Thanksgiving... | |
Wild Rice with Dried Cranberries and Toasted Hazelnuts reviewed by aj12754From: Fine Cooking (reviewed 20th April 2011)If you like wild rice, this is a very nice side dish -- especially in the winter months. The sauteed scallions, dried cranberries, OJ and orange zest,... | |
Wild Rice with Peppers and Roasted Pecans reviewed by JustLauraFrom: Colorado Collage (Celebrating Twenty Five Years of Culinary Artistry) (reviewed 25th April 2010)Great! | |
Wild Rice Yam Pancakes reviewed by JaymeFrom: The Thrive Diet (reviewed 30th June 2011)The flavour was really good for these, but they didn't cook up very easily. By the time you've managed to get them cooked all the way through they look... | |
Wild Rice, Black Walnut, and Dried Cherry Stuffing reviewed by JustLauraFrom: Great Good Food: Luscious Lower-Fat Cooking (reviewed 25th April 2010)Good! | |
Wild Rice, Mushroom, and Cheddar Tart reviewed by kaye16From: High-Flavor, Low-Fat Vegetarian Cooking (reviewed 18th January 2013)A bit plain looking, but quite a tasty tart!. I didn't use lowfat cheddar or sour cream.
A bit time-consuming to assemble (nothing hard though), then... | |
Willamette Valley Blackberry reviewed by southerncookerFrom: Cooking Healthy Across America (reviewed 5th January 2010)I love this one in the summer when I can pick my own blackberries. Delicious. | |
William's Crostini of Broad Beans with Sun-Dried Tomatoes reviewed by lklodaFrom: Organic: A New Way of Eating (reviewed 6th July 2010) | |
Willow Chicken in Black Bean Sauce (豉椒雞柳, chǐ jiāo jī liǔ) reviewed by friederikeFrom: Yan-Kit's Classic Chinese Cook Book (reviewed 15th October 2012)Very delicious, though on the salty side of things. I'm afraid there's little you can do as it's mainly the black beans that are so salty, but try to cut... | |
Wilted Arugula with Pine Nuts and Lemon reviewed by southerncookerFrom: Molto Batali: Simple Family Meals from My Home to Yours (reviewed 18th March 2012)This is very good but it need a smidgen of salt. The pine nuts toasted in olive oil and then lemon zest and jalapeño went great with the arugula that... | |
Wilted Cabbage and Roasted Walnut Salad reviewed by SqueakyChuFrom: Master Chefs Cook Kosher (reviewed 12th February 2012)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... | |
Wilted Escarole reviewed by westerFrom: The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (reviewed 21st October 2010)Simple and nice. The wilting takes only a very short time - don't try to do anything else at the same time.
I thought the amount given was much too small... | |
Wilted Escarole with Country Ham and Chiles reviewed by ZosiaFrom: Epicurious (reviewed 27th November 2012)This is a delicious and easy side dish that’s quick to prepare: sautéed garlic, salty ham, red pepper flakes and lemon add lots of flavour to an otherwise... | |
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... | |
Wilted Parsley or Cilantro Topping reviewed by Queezle_SisterFrom: The Olive and the Caper: Adventures in Greek Cooking (reviewed 25th February 2013)This is a simple 3-ingredient recipe. So simple, and yet it was the perfect addition to these croquettes.
I have to admit to an eye-roll when preparing... | |
Wilted Parsley or Cilantro Topping reviewed by kaye16From: The Olive and the Caper: Adventures in Greek Cooking (reviewed 12th March 2018)I made this with cilantro. No wilding evident. And barely any vinegar flavor. I added another slog, so all leaves would be coated, maybe 1tsp in all. Ok,... | |
Wilted Spinach Salad reviewed by Peckish SisterFrom: The Complete America's Test Kitchen TV Show Cookbook (reviewed 18th April 2012)This is my favorite wilted spinach salad. I like the dressing, it is minimal and brings the only problem to the salad; I never get enough wilting. This... | |
Wilted Spinach with Smoked Salmon and Raspberries reviewed by Queezle_SisterFrom: Kitchen of Light: The New Scandinavian Cooking (reviewed 5th July 2014)An amazing combination of flavors, and beautiful to boot. Spinach is wilted under the broiler, then smoked salmon and raspberries are added. It is then... | |
Wilted Spinach with Tomatoes and Slivered Garlic reviewed by tignorFrom: PASTA E VERDURA (reviewed 17th September 2020)This was better than I expected but I don't think I'll make this again. This was the first recipe I tried out of this book and it encourages me to try... | |
Wilted Swiss Chard and Spinach with Lemon-Tahini Dressing reviewed by JaymeFrom: Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine (reviewed 27th June 2011)The dressing for this was too strong! And really all you have here is wilted vegetables and dressing so that's a pretty big fail for me. | |
Wilted Swiss Chard with Pickled Red Onion reviewed by Queezle_SisterFrom: The Essential New York Times Cookbook: Classic Recipes for a New Century (reviewed 7th June 2013)Why knew that pickled red onions were the perfect complement to chard? But when I noticed that this was an adaptation of a Deborah Madison recipe, it... | |
Wine Grape Pudding reviewed by Peckish SisterFrom: The Olive and the Caper: Adventures in Greek Cooking (reviewed 9th March 2013)An unusual flavor popping pudding. I used a high quality organic concord grape juice. My bottle only had four cups of juice so I removed one tablespoon... | |
Wine Steeped Golden Raisins reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I made a batch of these to go in the Rainbow Chard with Raisins, Pine Nuts, and Serrano Ham (p 205). The recipe is super simple and they were a nice compliment... | |
Wine Steeped Golden Raisins reviewed by sturlingtonFrom: Ad Hoc at Home (reviewed 19th November 2010)A simple recipe, very easy to make. I used these in the rainbow chard recipe, but I think they would also make a nice nibbler with cheese. This recipe... | |
Wine Tart reviewed by kaye16From: Jeannette's secrets of everyday good cooking (reviewed 23rd January 2011)The first time I made this, I scaled it back to fit a smaller dish. Used dry white wine. I expect a sweeter, or at least fruitier wine would be best. Or,... | |
Wine-Braised Chicken With Mushrooms and Leeks reviewed by kateqFrom: Cooking (reviewed 8th January 2022)Easy, one-pot dish which is quite elegant and delicious. A couple of covid-dictated changes: skinless bonless breast instead of a cut-up chicken, the... | |
Wine-Braised Chicken with Shallots and Pancetta reviewed by aj12754From: Fine Cooking (reviewed 3rd April 2011)A very easy braised chicken (even doable on a weeknight if you have a bit of extra time) with good flavor. I do think that the smokiness of bacon (rather... | |
Wined and Dined Cod reviewed by pumpkinspiceFrom: Mr. Food Cooks Real American (reviewed 17th July 2014) | |
Wingless Buffalo Chicken Rolls reviewed by BethNHFrom: Rachael Ray 365: No Repeats--A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook) (reviewed 26th February 2016)My 18 year old son picked out this recipe to cook. It's basically ground chicken with spices rolled up in phyllo dough and baked.
We found using the phyllo... | |
Winter Asparagus Soup reviewed by kateqFrom: Cold-Weather Cooking (reviewed 31st March 2021)Rich and satisfying. My vegetables took longer to cook than suggested in the recipe. Be careful with the cayenne--I overdid it a bit and it was a little... | |
Winter Cabbage Salad reviewed by friederikeFrom: Grown in Britain Cookbook (reviewed 4th March 2013)Quite a nice salad. It's nice in flavour and looks very beautiful with the purple colour from the cabbage. The only problem is that even though I had chopped... | |
Winter couscous reviewed by BarbaraFrom: Plenty (reviewed 4th November 2012)This couscous was excellent. It reminded me a bit of the Moroccan Roasted Vegetables from one of my Moosewood cookbooks, but the flavouring was more subtle.
I... | |
Winter Fool (Raspberries) reviewed by bunyipFrom: Jane Grigson's Fruit Book (reviewed 8th May 2010)Specifically for frozen raspberries. Unlike fresh fruit fools, which depend on whipped cream, this is held together with gelatine dissolved in butter and... | |
winter fruit salad reviewed by Queezle_SisterFrom: Smitten Kitchen (reviewed 20th February 2011)I really wanted to love this recipe. Its beautiful, it uses seasonally appropriate fruit (pears, apples, and dried fruit), and interesting. It produced... | |
winter fruit salad reviewed by kfranzettaFrom: Smitten Kitchen (reviewed 26th April 2011)I love this fruit salad. I have made it a few times during the holidays, and it is always a big hit. The star anise flavor really comes out. Definitely... | |
Winter Greens + Crispy Quinoa Salad reviewed by kfranzettaFrom: Sprouted Kitchen (reviewed 1st April 2014)This salad adds something a little extra special to your basic greens and dressing. The crispy quinoa is really nice. I substituted cashews for the hazelnuts... | |
Winter Minestrone & Garlic Bruschetta reviewed by bleutulipFrom: Barefoot Contessa Foolproof: Recipes You Can Trust (reviewed 25th December 2012)Another winner from Ina. Only substitution was bacon for the pancetta. This soup is bursting with flavor and chock full of healthy, colorful vegetables.... | |
Winter Punch reviewed by Queezle_SisterFrom: 101 Cookbooks (reviewed 26th December 2014)We prepared this punch for our Christmas Eve dinner party. I really liked that it wasn't too sweet, and that one could dial down the alcohol by addition... | |
Winter Slaw with Farro reviewed by southerncookerFrom: Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (reviewed 17th January 2018)I couldn't find farro in my local markets and I had some pearl barley already so I used that. This is a delicious salad or slaw and great for work lunches.... | |
Winter Squash and Corn Chowder reviewed by friederikeFrom: vegetarian (reviewed 11th October 2012)Very delicious! Our soup was just slightly too hot, probably because DH added Tabasco in addition to the dried chilli - use either of the two, but definitely... | |
Winter Squash and Leek Soup reviewed by kaye16From: Verdura: Vegetables Italian Style (reviewed 22nd February 2012)A good soup. A bit long in cooking, so not for weeknights (unless made ahead and reheated).
Maybe because it was puréed to smoothness, it didn't seem... | |
Winter Squash Gratin reviewed by lklodaFrom: New York Times - Recipes (reviewed 15th August 2010) | |
Winter Squash Gratin reviewed by kateqFrom: Recipes for Health by Martha Rose Shulman (reviewed 16th October 2012)This is delicious--but I don't know whether to categorize it as a side or an entree or a breakfast/brunch dish. It's a cross between a souffle and a frittata,... | |
Winter Squash Lasagne reviewed by kfranzettaFrom: Vegetarian Suppers from Deborah Madison's Kitchen (reviewed 18th November 2013)The flavors of sage, parsley, and butternut squash are delicious in this recipe! I used Jovial gluten-free brown rice lasagna noodles, and followed the... | |
Winter Squash Soup with Fried Sage Leaves reviewed by Monkey RoseFrom: Vegetarian Cooking for Everyone (reviewed 12th April 2010)This is a delicious way to eat squash. The recipe turned out well, but cutting the squash in half and roasting it was a big pain. Actually, it was the... | |
Winter Squash Soup with Gruyere Croutons reviewed by BeckyLFrom: Smitten Kitchen (reviewed 28th April 2010)I thought this soup was ok. The croutons turned out very good, but the soup could have used a bit more flavor. | |
Winter Squash Stuffed with Apples and Cheese reviewed by hipcookFrom: Jane Brody's Good Food Book (reviewed 7th December 2009)I'm rating this because it says it's inspired by the version in the Moosewood Cookbook (but the Moosewood version is the one I made). The recipes are nearly... | |
Winter Squash Tart reviewed by kaye16From: The Greens Cookbook: Extraordinary Vegetarian Cuisine From The Celebrated Restaurant (reviewed 23rd December 2017)I've made this tart a number of times. It's portable and always a hit.
- I use my own pie crust, Judith Jones' Tart Dough, frozen then blind-baked as... | |
Winter Vegetable Bisque reviewed by LeekaFrom: Vegan Planet: 400 Irresistible Recipes with Fantastic Flavors from Home and Around the World (reviewed 1st February 2011)The perfect soup to warm up chilled bodies in the middle of winter. This pureed medley of root vegetables featuring parsnips as the star, was warmly received... |