Recipes
A list of all recipe reviews on Cookbooker.
Found 21056 results. Displaying results 10901 to 11000
Rating  | Title |
|---|---|
White Rabbit Salad reviewed by kaye16From: The Moosewood Cookbook (reviewed 14th February 2011)An undated long time ago, I wrote on this "different, good". No further notes, but I'd try it again if I could find (or make!) cottage cheese. | |
Balkan Cucumber Salad reviewed by kaye16From: Moosewood Cookbook (reviewed 14th February 2011)I've made this from both books; the recipes are essentially the same, although the older one uses a mixture of sour cream and yogurt, rather than all yog.... | |
Balkan Cucumber Salad reviewed by kaye16From: The Moosewood Cookbook (reviewed 14th February 2011)Made a half recipe. Same recipe, more or less, in newer book at p69.
Didn't use honey. (Sweet? Why?)
Doesn't keep long, say my notes.
Nuts nice. | |
Vegetable Stroganoff reviewed by kaye16From: The Moosewood Cookbook (reviewed 14th February 2011)Very good, says my undated note. Made half recipe.
Nice way to use an odd assortment of veggies that may be hanging around wanting to be used. | |
Carrot-Mushroom Loaf reviewed by kaye16From: The Moosewood Cookbook (reviewed 14th February 2011)Miscellaneous notes on this:
- A cuisinart recipe, lots of chopping
- Use a large skillet or dutch oven for sautéing the veg to reduce the mess.
- Use... | |
Whole Wheat Macaroni-Russian Style reviewed by kaye16From: The Moosewood Cookbook (reviewed 14th February 2011)Not sure this one made in into the newer verion. Too bad, because it's quite good, if not low enough in fat.
Can make ahead to the baking point, and cook... | |
Bulgarian Pepper and Cheese Delight reviewed by kaye16From: The Moosewood Cookbook (reviewed 14th February 2011)We're not stuff pepper fans here, but this is quite a good interpretation. | |
Broccoli Mushroom Noodle Casserole reviewed by kaye16From: The Moosewood Cookbook (reviewed 14th February 2011)Have made this in half and full versions. Quite good. Have noted that a dash of Tabasco sauce wouldn't hurt. | |
Vericheesy Casserole reviewed by kaye16From: The Moosewood Cookbook (reviewed 14th February 2011)Enjoyed this, with variations. The rice takes 40-45min to cook, rather than 20-25 as advertised. Reduced butter to 2tbl, rather than 4tbl; no tomatoes... | |
Stuffed Squash, Filling Two: Apple reviewed by kaye16From: The Moosewood Cookbook (reviewed 14th February 2011)Instructions for baking squash say 30min @ 350F. On p134, it says 35min @ 375F. My experience was more like 45min @ 375F.
We like the apple filling with... | |
Stuffed Zucchini, Turkish Style reviewed by kaye16From: The Moosewood Cookbook (reviewed 14th February 2011)Made a half recipe, thought it was good, but the filling was a bit runny. | |
Solyanka reviewed by kaye16From: The Moosewood Cookbook (reviewed 14th February 2011)A tasty casserole. Used 1tsp whole caraway seed (rather than 1/2tsp ground), which was a good amount; it didn't overwhelm the way we fine caraway can sometimes.... | |
Scheherezade Casserole reviewed by kaye16From: The Moosewood Cookbook (reviewed 14th February 2011)Good! I've written.
To prepare ahead, stop in Step 4, before sprinkling on the cheese. | |
Cardamom Coffee Cake reviewed by kaye16From: The Moosewood Cookbook (reviewed 14th February 2011)This was a hit at a party I brought it too. Notes:
- Use tube pan, since larger bundt pan is still too small.
- Can use yogurt or buttermilk instead of... | |
Ricotta Gnocchi reviewed by kaye16From: Moosewood Cookbook (reviewed 14th February 2011)Good. Recipe made about 3 dozen gnocchi, rather than 2 dozen as advertised.
- Thought it needed a bit more salt.
- Coarsely chop the parsley and garlic,... | |
Sweet Potato Pancakes reviewed by kaye16From: Moosewood Cookbook (reviewed 14th February 2011)Good, but no further notes. | |
Satyamma's Famous Cauliflower Curry reviewed by kaye16From: Moosewood Cookbook (reviewed 14th February 2011)Good and easy "Indian". | |
Szechwawn Eggplant & Tofu reviewed by kaye16From: Moosewood Cookbook (reviewed 14th February 2011)We liked this, but no further notes. | |
Crunchy-Top Peach Pie reviewed by kaye16From: Moosewood Cookbook (reviewed 14th February 2011)Good. Used only a scant 1/4 cup sugar for soaking the peaches, which was fine. | |
Berry Sauce reviewed by kaye16From: Moosewood Cookbook (reviewed 14th February 2011)Good & easy. Used only 1tbl sugar. Straining the purée was a nuisance. | |
Cream of Celery reviewed by Peckish SisterFrom: Moosewood Cookbook (reviewed 14th February 2011)I love cooked celery and cream of celery soup, but have only had a canned version in my youth. This has a base of smooth pureed potato and celery (I used... | |
Mexican Corn & Cheese Bread reviewed by Peckish SisterFrom: Moosewood Cookbook (reviewed 14th February 2011)This looked like a lot of work, but by adding the frozen corn to the pan of sautéed onions as soon as they had finished cooking sped things along by thawing... | |
Asparagus Mushroom Sauce reviewed by Peckish SisterFrom: Moosewood Cookbook (reviewed 15th February 2011)The mushroom (I used baby bellas) and asparagus flavors come through beautifully. The different cooking steps for the asparagus, mushrooms and onions are... | |
Romaine Hearts with Shaved Parmigiano and Lemon Dressing reviewed by southerncookerFrom: Heart of the Artichoke and Other Kitchen Journeys (reviewed 15th February 2011)For my husband and my Valentine supper I made the complete Dead of Winter Dinner from the Supermarket from this book. Besides this salad it includes Panfried... | |
Panfried Steak with Steak Sauce reviewed by southerncookerFrom: Heart of the Artichoke and Other Kitchen Journeys (reviewed 15th February 2011)This was part of our Valentine Supper along with Romaine Hearts with Shaved Parmigiano and Lemon Dressing, Classic Potato Gratin and Broiled Pineapple... | |
Basic Corn Bread reviewed by Queezle_SisterFrom: Moosewood Cookbook (reviewed 15th February 2011)This recipe is exactly as advertised - a basic corn bread. Our family loved it! We followed the recipe as written, opting to use the yogurt, rather than... | |
Russian Cabbage Borscht reviewed by Queezle_SisterFrom: Moosewood Cookbook (reviewed 15th February 2011)YUM! I have never before prepared Borscht, but I decided to try it today to make soup in a color fitting for Valentine's day.
I loved the mix of different... | |
Feta Cheese Omelet reviewed by Queezle_SisterFrom: The Savory Way (reviewed 15th February 2011)This was a very quick-to-make recipe, OK for a weekday morning. I liked their suggested technique - lifting the cooked egg to have the uncooked run underneath,... | |
Hot Slaw Soup reviewed by kaye16From: Soups for All Seasons: Bountiful Vegetarian Soups (reviewed 15th February 2011)Tasty soup.
Can stop after cooking the veg for 20-25min (i.e., before adding oats, etc.). | |
Hot Beet and Potato Borscht reviewed by kaye16From: Soups for All Seasons: Bountiful Vegetarian Soups (reviewed 15th February 2011)A good soup! DH suggested puréeing some of the soup at the end. | |
Sesame mayo reviewed by westerFrom: The Moosewood Cookbook (reviewed 15th February 2011)Don't make this if you're watching your fat intake. Slightly smoky, slightly nutty: Adding sesame oil to home-made mayonnaise is a stroke of genius that... | |
Sour cream-horseradish sauce reviewed by Peckish SisterFrom: Moosewood Cookbook (reviewed 16th February 2011)This was an easy sauce to prepare while the fish baked and the rice and asparagus steamed. I used low-fat sour cream and substituted lime for lemon juice.... | |
Personal Pan Lasagna reviewed by southerncookerFrom: Leite's Culinaria (reviewed 16th February 2011)This is a great idea for a weeknight meal. It’s so easy to put together, and there are endless possibilities for using different sauces, cheeses and... | |
Sophie Grigson's Parmesan Cake reviewed by soupereasyFrom: The Essential New York Times Cookbook: Classic Recipes for a New Century (reviewed 17th February 2011)Rather nice "cake", lovely warm with a glass of wine. | |
Butternut Squash Soup with Cider Cream reviewed by aj12754From: Epicurious (reviewed 17th February 2011)This recipe has been on my "to try" list for at least 12 years. I first saw it more than 10 years ago in the Thanksgiving 1998 issue of Bon Appetit and... | |
Focaccia with Caramelized Onions and Kalamata Olives reviewed by aj12754From: The Food Network (reviewed 17th February 2011)Nice mix of toppings -- caramelized onion, garlic, kalamata olives, rosemary, parmesan and sea salt. Easy to make and very tasty although the texture... | |
Zannie's Black Eyed Pea Dip reviewed by BeckyLFrom: Pioneer Woman Cooks (reviewed 17th February 2011)We made this as part of our New Year's Day pork, black-eyed-pea, and cabbage tradition. Not only was this dip really tasty, but it was a nice break from... | |
Cauliflower Soup reviewed by BeckyLFrom: Pioneer Woman Cooks (reviewed 17th February 2011)I only started using cauliflower recently and this was a nice easy way to start. The soup is really tasty and great for a cold night. | |
Orangette reviewed by friederikeFrom: Smitten Kitchen (reviewed 17th February 2011)What a brilliant thing to make! I've always wanted to make something like this, but I always suspected that it would be complicated and tiresome. And actually,... | |
Walnut and Maple Syrup Ice Cream / Walnußeis mit Ahornsirup reviewed by friederikeFrom: Ice Cream: The Perfect Weekend Treat (reviewed 17th February 2011)Very nice ice cream, though not overwhelmingly so. Actually, I ended up substituting most of the ingredients - pecan nuts for walnuts, sugar beet syrup... | |
Roast Squash Salad with Lentils and Goat's Cheese reviewed by friederikeFrom: Roast Figs, Sugar Snow: Food to Warm the Soul (reviewed 17th February 2011)A nice, simple dish, though nothing special. The dressing was slightly off - 5 tablespoons oil is just too much for 1/2 tablespoon white wine vinegar.... | |
Broiled Openface Sandwich version 1 reviewed by Queezle_SisterFrom: The Moosewood Cookbook (reviewed 18th February 2011)This sandwich is crunchy, sweet, and savory - all at once. And very easy to make. I prepared this with ordinary sandwich bread, thinly sliced fuji apple,... | |
Thai it You'll Like It Hot Curry Beef Noodle Bowls reviewed by southerncookerFrom: Rachael Ray's Look + Cook (reviewed 18th February 2011)This was really good. Several ingredients but fast and easy to prepare. A little spicy, just like we enjoy. A meal in a bowl which was tasty and colorful.... | |
Homemade Yogurt Recipe reviewed by Queezle_SisterFrom: 101 Cookbooks (reviewed 18th February 2011)We go through a lot of yogurt, and I've been wanting to reduce my plastic consumption. My first attempt led to a slimy failure, but my second attempt... | |
Pizza Dough reviewed by sturlingtonFrom: How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food (reviewed 18th February 2011)This is a reliable pizza dough. You can make it in the afternoon and have pizza that night. Or you can freeze it for later. It all comes together very... | |
Potato Leek Soup reviewed by LeekaFrom: Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday (reviewed 18th February 2011)This simple, warming soup was a big hit with everyone in our house. I liked it's velvety texture and the fact that few ingredients were required. Next... | |
Chinese theeëieren reviewed by westerFrom: Veelzijdige eiergerechten (reviewed 18th February 2011)Chinese tea eggs. In Dutch.
A recipe that can be found in many other places, but this one works fine. The eggs are beautiful and taste very good.
Do... | |
Baked Basmati Rice with Saffron, Cashews, and Raisins reviewed by Queezle_SisterFrom: Not Your Mother's Casseroles (reviewed 19th February 2011)This recipe intrigued me because of its use of cinnamon stick, cardamom pods, and saffron - all of which I had on hand. My kitchen was filled with an... | |
Polenta Pie reviewed by cadfaelFrom: Moosewood Cookbook (reviewed 19th February 2011)Very good. I use 3-4 cloves of garlic instead of 6. I also use any veggies I have left in my fridge. | |
Bulgarian Pepper Casserole reviewed by cadfaelFrom: The Moosewood Cookbook (reviewed 19th February 2011)Very good and garlicky. I like it with the brown rice in this edition, but I also really like the bulgar used in the earlier edition. This one is better... | |
guacamole reviewed by cadfaelFrom: The Moosewood Cookbook (reviewed 19th February 2011)I use the lesser amount of garlic, sometimes cayenne instead of chili and always minced red onion instead of cucumber.
This is from the 2000 ed. sorry | |
Stir-Fried Carrots and Ginger with Mustard Seeds reviewed by LeekaFrom: Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World (reviewed 19th February 2011)I think these spicy, grated carrots are best used as a stuffing for wraps, flatbread or tacos together with other items. We enjoyed them and even without... | |
Baba Ganouj reviewed by cadfaelFrom: The Moosewood Cookbook (reviewed 19th February 2011)Wonderful. I sometimes add a sprinkle of cumin and sumac.
oh this is from 2000 ed. | |
Lentil Bulgar Salad reviewed by cadfaelFrom: The New Moosewood Cookbook (Mollie Katzen's Classic Cooking) (reviewed 19th February 2011)Very flavorful salad with loads of fresh herbs from the garden making it a perfect summer meal. With the feta garlic and onion it is a strong presence... | |
Tabouli reviewed by cadfaelFrom: The New Moosewood Cookbook (Mollie Katzen's Classic Cooking) (reviewed 19th February 2011)I decrease
- the salt to 2/3 tsp
-the garlic to 1 large clove
I increase
-parsley to 2-3 cups
I add 1/4 tsp lebanese spice
I sometimes add a bit of cucumber... | |
Cardamom Coffee Cake reviewed by cadfaelFrom: The New Moosewood Cookbook (Mollie Katzen's Classic Cooking) (reviewed 19th February 2011)This cake has a wonderful aroma and flavor. Cardamom is one of my favorite flavorings. My only problem is that this cake is more finicky than most cakes... | |
The Minimalist's Gravlax reviewed by soupereasyFrom: The Essential New York Times Cookbook: Classic Recipes for a New Century (reviewed 19th February 2011)I used a small side of salmon, needless to say the thin edges and tail were more like salmon jerky.Tasty, none the less.
I would say this would be an easy... | |
Russian Cabbage Borscht reviewed by hipcookFrom: Moosewood Cookbook (reviewed 20th February 2011)It was only recently that I tasted borscht for the first time, and I knew I had to learn how to make it. It's fantastic comfort food; satisfying and rich,... | |
Cauliflower Cheese Pie reviewed by Queezle_SisterFrom: Moosewood Cookbook (reviewed 20th February 2011)Delicious! This recipe isn't difficult, but it does take a long time. The grated potato and onion crust was pure genius, but it takes 40 minutes to bake.... | |
Polenta Pie reviewed by Peckish SisterFrom: The New Moosewood Cookbook (Mollie Katzen's Classic Cooking) (reviewed 20th February 2011)This very tender crusted pizza is a lovely alternative pizza for anyone with a sore jaw. I did not have a 10” pie pan and taking crogers13’s advice... | |
Carrot Cake reviewed by Peckish SisterFrom: Moosewood Cookbook (reviewed 20th February 2011)This carrot cake was very easy to make. I cannot find currents anywhere lately so added raisins and walnuts for the option and was pleasantly surprised... | |
Chocolate Espresso Cake with Caffe Latte Cream reviewed by sturlingtonFrom: Feast: Food to Celebrate Life (reviewed 20th February 2011)I made this for Valentine's Day and everyone loved it. It's like a dense, gooey brownie cake. My cake didn't rise as high as the one in the picture --... | |
Banana Bread reviewed by bhnycFrom: The Silver Palate Cookbook (reviewed 20th February 2011)For this recipe alone, it is worth letting all the bananas in your house get mushy. This is a really, really good banana bread recipe and I love that it... | |
Almond Paste reviewed by Queezle_SisterFrom: The Savory Way (reviewed 20th February 2011)Our family loves marzipan, and I was excited to discover this recipe. We followed it exactly. We used 2 C of almonds, blanched them, warmed them in the... | |
Saffron Butterflies with Basil and Peas reviewed by Queezle_SisterFrom: The Savory Way (reviewed 21st February 2011)Very beautiful and delicious --- and even better, it was pretty quick to make!
I was first attracted because of the name of this recipe. It specifies... | |
Beef Stroganoff reviewed by bhnycFrom: Ad Hoc at Home (reviewed 21st February 2011)I thought this was very good but not great. Like many recipes in this cookbook, this takes a while to prepare. I didn't think it was really necessary to... | |
Gnocchi alla Romana with Sun-dried Tomatoes reviewed by sturlingtonFrom: Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cooking (reviewed 21st February 2011)I had never had this kind of gnocchi before but the picture looked good and you never know until you try. These weren't at all hard to make and tasted... | |
Mushrooms Flagstaff reviewed by Queezle_SisterFrom: The Savory Way (reviewed 22nd February 2011)This recipe is Deborah Madison's version of "Mushrooms Berkeley", which is in Vegetarian Epicure (Anna Thomas). I was a fan of Mushrooms Berkeley, but... | |
Cabbage, Leek and Bacon Tart reviewed by aj12754From: Fine Cooking (reviewed 22nd February 2011)It is best to start this tart the night before since the tart dough has to chill for an hour or more before it goes in the tart pan. And then, once is... | |
Moroccan-spiced Spaghetti Squash reviewed by Queezle_SisterFrom: Smitten Kitchen (reviewed 8th October 2012)Crunchy spaghetti squash enrobed in butter that contains cumin, coriander, salt, and a bit of cayenne. The result had more butter than I wanted, but it... | |
Omelette - with blue cheese and walnuts reviewed by westerFrom: Real Fast Food (reviewed 22nd February 2011)Just one step further than a simple cheese omelette - and so much lovelier. The cheese (I used Danish blue) gives strong taste and creaminess, and the... | |
Seeteufel in Riesling-Parmesan-Sauce reviewed by friederikeFrom: Lust auf Genuß (reviewed 22nd February 2011)I liked the idea very much. Unfortunately, the cheese was far too strong - and that's what I thought before DB told me that he had only used half the amount... | |
Baby Booties reviewed by Peckish SisterFrom: Baker's Easy Cut-Up PARTY CAKES (reviewed 23rd February 2011)I make two dozen cupcakes which will yield 16 booties for a baby shower. I cheat by using canned frosting which I color pink or blue and after the crumb... | |
Pineapple Salsa Fresca reviewed by Peckish SisterFrom: The New Moosewood Cookbook (Mollie Katzen's Classic Cooking) (reviewed 23rd February 2011)This is just as good as your ripe pineapple. It was so good with the fresh pineapple; I think it would be a crime to use canned. I added the maximum amount... | |
Radical Roasted Red Pepper Hummus reviewed by LeekaFrom: Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours (reviewed 23rd February 2011)I love the earthy flavour of hummus and the roasted red pepper adds a wonderful undertone to this dip. I made this recipe for a party and served it with... | |
Red Rice Salad reviewed by hipcookFrom: The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor (reviewed 23rd February 2011)It's not really fair to make a dish like this right after 4 inches of snow falls. Satisfying but light, we had fun imagining what cook-out food it might... | |
Country Scramble reviewed by sturlingtonFrom: Eat Me: The Food and Philosophy of Kenny Shopsin (reviewed 23rd February 2011)I tried this method when scrambling eggs for my toddler. It certainly is quicker, and I don't notice any difference in taste, except the curds aren't as... | |
Pomegranate soup reviewed by ruth3chFrom: In a Persian Kitchen: Favorite Recipes from the Near East (reviewed 25th February 2011)I am a very sloppy cook and I look for shortcuts. I totally reworked this soup.I browned the ground beef with the onion. I added the 1/4 tsp cinnamon and... | |
Mushroom-Barley Soup reviewed by aj12754From: The New Moosewood Cookbook (Mollie Katzen's Classic Cooking) (reviewed 25th February 2011)Over the years, I have made a good many versions of mushroom barley soup because on a certain kind of late fall/early winter night, there is nothing I'd... | |
Gypsy Soup reviewed by LeekaFrom: Moosewood Cookbook (reviewed 25th February 2011)This is a heartwarming and beautiful soup. The colours and flavours of the broth and vegetables are warm and attractive. I've never used this particular... | |
Apricot-Almond Bread reviewed by LeekaFrom: Moosewood Cookbook (reviewed 26th February 2011)I was attracted to this recipe because it doesn't contain any sugar - sweetened solely with apricots and some maple syrup. I enjoyed a warm slice after... | |
Broccali Noodle Mushroom Casserole reviewed by bab56From: The New Moosewood Cookbook (Mollie Katzen's Classic Cooking) (reviewed 26th February 2011)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... | |
Braised Chicken Legs with Tomatoes,Onions and Garlic reviewed by aj12754From: The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (reviewed 26th February 2011)Truth be told, I am more likely to be found reading an Alice Waters recipe rather than cooking it. But for some reason, the chicken legs I had planned... | |
Creamy Meyer Lemon Vinaigrette reviewed by aj12754From: New York Times - Dining and Wine (reviewed 26th February 2011)Very nice flavor even though I had to play with the amounts of ingredients a bit to make a smaller amount, since I didn't need a cup and a half of a dressing... | |
Field and button mushrooms with bacon, garlic and almonds reviewed by westerFrom: Lunchbox: Bright Ideas for Moveable Feasts (reviewed 26th February 2011)A nice salad, with a good combination of textures. | |
Blueberry Muffins reviewed by BethNHFrom: Martha Stewart's Baking Handbook (reviewed 26th February 2011)Made with frozen blueberries picked last summer. Followed the recipe exactly and got 12 nice, large muffins. No special ingredients - came together in... | |
Open-Faced Sandwich with Gorgonzola and Pear reviewed by Queezle_SisterFrom: The Savory Way (reviewed 26th February 2011)This delicious recipe first calls for producing a spreadable gorgonzola-cream cheese mixture (with a bit of milk). It is then spread on bread, and topped... | |
Chocolate Chocolate Chip Muffins reviewed by BethNHFrom: The King Arthur Flour 200th Anniversary Cookbook (King Arthur Flour Cookbooks) (reviewed 26th February 2011)Super chocolatey muffin!
More dessert than breakfast fare but we'll eat them for breakfast anyway.
Great recipe that calls for only common household... | |
Mushroom Barley Soup reviewed by southerncookerFrom: Moosewood Cookbook (reviewed 27th February 2011)We enjoy a good mushroom barley soup and since I've been wanting to try some recipes for the Moosewood Challenge and had all the ingredients on hand for... | |
Latvian Herring Salad reviewed by westerFrom: The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother (reviewed 27th February 2011)A very basic, very good herring salad.
Horseradish can be replaced by mustard. | |
Brown Sugar-Apple Cheesecake reviewed by Astrid5555From: Baking: From My Home to Yours (reviewed 27th February 2011)This is a delicious cheesecake though quite substantial (as mentioned in Dorie's comment). I would have preferred more apple flavor. Next time I will cut... | |
Middle Eastern Orange Cake with Marmalade and Orange Flower Cream reviewed by friederikeFrom: Crazy Water Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa (reviewed 27th February 2011)My mother-in-law recently made this cake, with a slightly adapted cream - no orange flower water, cream instead of mascarpone, more Greek yoghurt. It was... | |
Fried Pea and Minty Patty Sandwiches: Pea-Lafels reviewed by BeckyLFrom: The Food Network (reviewed 27th February 2011)These were very tasty. Peas and edamame in place of chickpeas -- interesting variation on a falafel. | |
Apple Rhubarb Crumble / Crumble met appel en rabarber reviewed by friederikeFrom: Marie Claire Comfort (reviewed 27th February 2011)A nice recipe with interesting tweaks (brown sugar and coconut). The crust was wonderfully crunchy. I also liked that there was no pre-cooking necessary... | |
Nutty Butter Sauce with Sage / Nußbutter mit Salbei reviewed by friederikeFrom: Lust auf Genuß (reviewed 27th February 2011)Incredibly easy, and ready in 5 minutes. Oh well, 10 minutes, but you won't need to do anything other than stir it once in a while and take care it doesn't... | |
Mango Dressing reviewed by friederikeFrom: Lust auf Genuß (reviewed 27th February 2011)Very interesting and unusual dressing! It takes a little more effort than the usual dressing - you need to caramelise the sugar, add the other ingredients,... | |
Curried Squash & Mushroom Soup reviewed by Peckish SisterFrom: The New Moosewood Cookbook (Mollie Katzen's Classic Cooking) (reviewed 27th February 2011)This produced a smooth sweetish soup with nice slices of mushrooms floating in it. I used baby Portabella mushrooms and they stood up well to the nice... | |
Bal's No Butter Chicken reviewed by BeckyLFrom: Cooking Channel (reviewed 28th February 2011)This was so good! The yogurt adds a great creamy texture to the dish. We ate this with jasmine rice and the cauliflower roti. | |
Lentil Bulgur Salad reviewed by cadfaelFrom: Moosewood Cookbook (reviewed 28th February 2011)This is one of my favorite salads in the book. I find that I can refresh the salad the next day with a squeeze or two of lemon juice and a pinch of cumin. | |
Colcannon reviewed by hipcookFrom: The Food Network (reviewed 28th February 2011)Short review: classic comfort food, with absolutely picture-perfect mashed potatoes. I think this has just become my go-to method for mashing potatoes.
Snark... |