Recipes
A list of all recipe reviews on Cookbooker.
Found 21056 results. Displaying results 9001 to 9100
Rating  | Title |
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Sachertorte reviewed by lorettaFrom: Good Housekeeping Illustrated Cookbook (reviewed 25th January 2010)This cake is one of the most famous Viennese culinary specialties. It's a chocolate genoise cake with apricot jam. Top with a chocolate glaze and its done. | |
Cold Salmon Mousse reviewed by bunyipFrom: A Taste for All Seasons (reviewed 26th January 2010)Horseradish and mustard gives it a bit of a bite. Don't bother unmoulding it. | |
Lane Cake reviewed by lorettaFrom: Good Housekeeping Illustrated Cookbook (reviewed 26th January 2010)This is a very rich cake. It is a white cake that has four layers filled with nuts and fruit, and a cooked meringue frosting. the cake a bit of time to... | |
Roast Racks of Lamb reviewed by lorettaFrom: The Way to Cook (reviewed 26th January 2010)When I make rack of lamb I like to use this recipe for herb and mustard coating. It easy to prepare, the mustard gives extra flavor and the crumb topping... | |
Beef 'n' Beer reviewed by bunyipFrom: Consuming Passions L-plates : Learn to Cook the Food You love to Eat (reviewed 26th January 2010)Parmenter's take on carbonnade. Adapts well to the pressure cooker. | |
Penne with Three Cheese Sauce reviewed by bunyipFrom: Consuming Passions L-plates : Learn to Cook the Food You love to Eat (reviewed 26th January 2010)Cheddar, mozzarella and romano, topped with tomato. Rich, rich, rich! | |
Apple Charlie reviewed by bunyipFrom: Consuming Passions L-plates : Learn to Cook the Food You love to Eat (reviewed 26th January 2010)A cross between apple charlotte and bread & butter pudding. Requires enough foethoughtto have the sultanas soaking in the port for a couple of hours.... | |
Veal Stock reviewed by aj12754From: Le Bernardin Cookbook: Four-Star Simplicity (reviewed 26th January 2010)This is an incredibly rich and fragrant stock. The bones are first roasted at 500 (450 in my kitchen which is small and unbearably hot if the oven is at... | |
Pot-Roast Chicken reviewed by bunyipFrom: The Really Useful Cookbook (reviewed 26th January 2010)I didn't bother with the grilled prosciutto to serve. Herbert is right, success depends on top quality chook, and stock. | |
Cream of Carrot & Tomato Soup reviewed by bunyipFrom: A Taste for All Seasons (reviewed 26th January 2010)A regular in my repertoire, a doddle with the stick blender. | |
Leeks in Bacon & Cream Sauce reviewed by bunyipFrom: A Taste for All Seasons (reviewed 26th January 2010)Make sure the leeks are cooked until really tender. | |
Potted Hough reviewed by bunyipFrom: A Little Scottish Cookbook (reviewed 26th January 2010) | |
Scots Mince reviewed by bunyipFrom: A Little Scottish Cookbook (reviewed 26th January 2010) | |
Scotch Broth reviewed by bunyipFrom: A Little Scottish Cookbook (reviewed 26th January 2010)Not that I really need a recipe. | |
Lemon Curd reviewed by lorettaFrom: The Martha Stewart Living Cookbook (reviewed 26th January 2010)Easy to make. Use for lemon meringue pie, filling for cake or spread on toast. | |
Mexican Wedding Cakes reviewed by lorettaFrom: Rose's Christmas Cookies (reviewed 26th January 2010)This cookie melts in your mouth. It is a mixture of ground pecans, powdered sugar, butter, and flour. Its simple to make and delicious. | |
Hamburger Noodle Casserole reviewed by bambi4611From: Simply Great Food: 250 Quick, Easy and Delicious Recipes (reviewed 27th January 2010)This recipe was easy to make and quite tasty. If I were to do anything different it would be to add more jalapeno pepper just to give it a bit more kick.... | |
Marbled Cherry and Almond Cake reviewed by digifish_booksFrom: Waitrose Cooking and Recipes (reviewed 27th January 2010)A lovely, moist cake made with cherry jam (St Dalfour Fruit Spread), although other jam flavours would work equally well. The cake can also be served as... | |
Lamb Biryani reviewed by digifish_booksFrom: Every Day (reviewed 27th January 2010)Delicious! Serve with the Cumin, Mint and Coriander Yoghurt (same page).
(Last made on Jun 10, 2009). | |
afternoon tea cake reviewed by weaponxgirlFrom: Rachel's Favourite Food for Living (reviewed 27th January 2010)does just what it says on the tin, a lovely cake to have with tea. I used dried apricots in mine and the whiskey marinade was a nice touch. Best eaten... | |
Lemon Poppyseeds reviewed by lorettaFrom: Rose's Christmas Cookies (reviewed 27th January 2010)Rose's signature cake and mine is the lemon poppyseed cake from the Cake Bible. This is Rose's cookie version.
They are crunchy but capture the flavor... | |
Easy Sole Meuniere reviewed by lorettaFrom: Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients (reviewed 27th January 2010)Sometimes the simplest recipes are the best. With so few ingredients they must be fresh and the technique must be followed. Very tasty. | |
Bell Pepper and Dried Apricot Chutney reviewed by aj12754From: The Gourmet Cookbook: More than 1000 recipes (reviewed 27th January 2010)I am a chutney lover, not only because of what it adds to meat or fish ... but because of the great smells in the house while it is cooking. This is a... | |
Lemon-Ginger Marmalade reviewed by aj12754From: Fine Cooking (reviewed 27th January 2010)A wow for the flavor on this -- even if it never set up (a pectin problem -- I didn't have enough and the funky brand I bought had some instructions that... | |
blueberry and almond muffins reviewed by weaponxgirlFrom: Rachel's Favourite Food for Living (reviewed 28th January 2010)this worked perfectly and i had muffins suitable for a flashy cooking program wich tasted as good as they looked! the only problem may be finding buttermilk... | |
Oat and Dried Apricot Scones reviewed by cookienaniFrom: Martha Stewart's Baking Handbook (reviewed 28th January 2010)This is a non-traditional scone, but delicious nonetheless! I really like the inclusion of whole wheat flour - it marries well with the oats. I've swapped... | |
Tilapia with Prosciutto and Sage reviewed by SuzeQPFrom: Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen (reviewed 29th January 2010)Wrapping slices of prosciutto around tilapia with a bit of added sage tucked in, then sauteing in olive oil was quite a nice flavor combo. The flavors... | |
Pot-roasted Veal in the Italian Manner reviewed by bunyipFrom: The Complete Beverley Sutherland Smith Cookbook (reviewed 29th January 2010)Dead easy, just a suitable piece of veal studded with garlic and rosemary, browned and pot-roasted in white wine. Takes nearly two hours. Leftovers make... | |
Lancashire Hotpot reviewed by bunyipFrom: The Complete Beverley Sutherland Smith Cookbook (reviewed 29th January 2010)When buying the forequarter chops for this I tell the butcher I'm making Irish Stew, which of course it isn't because of the carrots and mushrooms. I reduce... | |
Fillet of Pork with Mustard Crumb Topping reviewed by bunyipFrom: The Complete Beverley Sutherland Smith Cookbook (reviewed 29th January 2010)Easy, but you've got to watch that it isn't overcooked - depends on the size of the fillets. The mustard cuts the richness of the pork. Goes well with... | |
Glazed Pork Spare Ribs reviewed by bunyipFrom: The Complete Beverley Sutherland Smith Cookbook (reviewed 29th January 2010)Orange/tomato sauce. Ribs baked plain for 30 minutes to ged rid of excess fat. | |
Pork Chops with Apples and Currants reviewed by bunyipFrom: The Complete Beverley Sutherland Smith Cookbook (reviewed 29th January 2010)The curry powder in the flour with which the chops are dusted is what does it. After frying add apples and currants then cook with the lid on - cannot... | |
Apple Slice reviewed by bunyipFrom: THE BEVERLEY SUTHERLAND SMITH COLLECTOR'S EDITION the Best of Her Recipes Fro THE AGE (reviewed 29th January 2010)Baked in a swiss roll pan. Nice warm with custard, not bad cold - but do not keep in a tin as it goes soft.
Really not difficult, make the pastry in the... | |
Peanut Buttery Chocolaty Cups reviewed by somerFrom: Cooking with Paula Deen (reviewed 29th January 2010)I made these for a cookie exchange this Christmas and everyone loved them! One change I had to make, though, was using 2 lbs of the chocolate instead of... | |
Broccoli with Salmon reviewed by bunyipFrom: THE BEVERLEY SUTHERLAND SMITH COLLECTOR'S EDITION the Best of Her Recipes Fro THE AGE (reviewed 29th January 2010)Dunno about breakfast/brunch, this is more for lunch/supper. Lightly cooked broccoli florets and salmon baked in a sauce of cream, mustard, mayonnaise,... | |
heavenly hash browns reviewed by weaponxgirlFrom: How It All Vegan! 10th Anniversary Edition: Irresistible Recipes for an Animal-Free Diet (reviewed 29th January 2010)Nothing like a commercial hash brown, but incredibly tasty none the less. I adored this with ketchup and veggy sausages. | |
Frosted Strawberry Smoothie reviewed by southerncookerFrom: Healthy Exchanges Sensational Smoothies (reviewed 29th January 2010)If you enjoy strawberries this is a good one to try. | |
Fuzzy Navel Smoothie reviewed by southerncookerFrom: Healthy Exchanges Sensational Smoothies (reviewed 29th January 2010)Another good one with OJ, peaches and yogurt. Yummy and satisfying. | |
Sugar Snap Peas with Sesame reviewed by lorettaFrom: The Barefoot Contessa Cookbook (reviewed 29th January 2010)Very simple recipe, only three ingredients, sugar snap peas, dark sesame oil, and black sesame seeds. Combine them together and serve at room temperature. | |
Fried Brussels Sprouts with Walnuts and Capers reviewed by southerncookerFrom: Leite's Culinaria (reviewed 29th January 2010)This was one of my test recipes and it was very good. I did get my oil a bit to hot though and the first batch turned out a bit crispy but still tasty.... | |
Crumpets reviewed by southerncookerFrom: Leite's Culinaria (reviewed 29th January 2010)I’ve never had crumpets, but they are such a fun-named bread. These were easy to make and a treat to eat. My family hopes I’ll be making these crumpets... | |
Artichoke Pesto Torta reviewed by lorettaFrom: The Food Network (reviewed 29th January 2010)Another good recipe if you love artichokes. Moderately easy to make. It's layers of artichoke pesto and cream cheese formed into a tort. Serve with bread... | |
Baked Vegetable Frittata reviewed by southerncookerFrom: Carolina Thyme (reviewed 29th January 2010)I made these for my daughter's wedding in May of 09 and got a couple requests for the recipe. There were several vegetarians at the wedding and they loved... | |
White Castle Cheeseburgers reviewed by southerncookerFrom: Top Secret Recipes Lite (reviewed 29th January 2010)These compare with the real thing quiet well. They are very tasty. | |
Irresistible Deviled Eggs reviewed by southerncookerFrom: Rotisserie Chickens to the Rescue (reviewed 29th January 2010)My son loved these. My daughter and I thought they were just ok. Deviled eggs with a twist, the addition of some rotisserie chicken. | |
Scalloped Cream Corn reviewed by southerncookerFrom: Prairie Home Cooking: 400 Recipes that Celebrate the Bountiful Harvests, Creative Cooks, and Comforting Foods of the American Heartland (reviewed 29th January 2010)Great way to use up corn in the summer time. A tasty dish. | |
Scalloped Peaches and Cream Corn reviewed by southerncookerFrom: Prairie Home Cooking: 400 Recipes that Celebrate the Bountiful Harvests, Creative Cooks, and Comforting Foods of the American Heartland (reviewed 29th January 2010)Don't let the name fool you there are no peaches in this dish. This is the name of a brand of corn. It's a nice cream corn recipe. | |
Cornhusker Corn Casserole reviewed by southerncookerFrom: Prairie Home Cooking: 400 Recipes that Celebrate the Bountiful Harvests, Creative Cooks, and Comforting Foods of the American Heartland (reviewed 29th January 2010)This is a good side dish made with corn and hominy. | |
Butternut Squash Soup reviewed by lorettaFrom: The Food Network (reviewed 30th January 2010)Very simple recipe, what makes it special is the freshly grated ginger. I gives it some spice and some heat. | |
Cheddar Potato Soup reviewed by lorettaFrom: The Food Network (reviewed 30th January 2010)I reduced the cheddar from 8 ounces to 6 ounces and it's still a very rich soup. I also substituted baked potatoes for the mashed potatoes. All in all... | |
Stir-fried Bok Choy with Ginger and Garlic reviewed by lorettaFrom: The Food Network (reviewed 30th January 2010)A quick, simple and delicious way to prepare bok choy. | |
Spahettini with Checca Sauce reviewed by lorettaFrom: The Food Network (reviewed 30th January 2010)This is a great pasta for a hot summer's night. Only the pasta is cooked, everything else is fresh and light. | |
Roasted Green Beans with Sesame Seeds reviewed by lorettaFrom: Ciao Italia with Maryann Esposito (reviewed 30th January 2010)Very simple preparation for green beans. Add the sesame seeds and the lime juice for a twist. | |
Gently Cooked Chicken Breasts with Garlic-Chili-Ginger Sauce reviewed by aj12754From: The New York Times Food Section (reviewed 30th January 2010)On p. 9 of the Food section for January 13, 2010.
This was really excellent and very easily comes together. I used half the jalopenos called for in the... | |
Lemongrass Seafood Stew reviewed by lorettaFrom: Martha Stewart (reviewed 30th January 2010)A light main course with the flavors of Asia. There are a number of ingredients but they go together quickly.Delicious over rice. | |
Chicken with Pumpkin Seed Mole reviewed by lorettaFrom: Martha Stewart (reviewed 30th January 2010)When I made this recipe, I roasted the chicken instead of poaching it. The sauce is made with the flavors of Mexico, chiles,cilantro,pumpkin seeds, etc.... | |
Peanut Butter Cookies reviewed by CooksbakesbooksFrom: Joy of Cooking: 75th Anniversary Edition - 2006 (reviewed 30th January 2010)This is a serviceable peanut butter cookie recipe. It is very good, but not ethereal. | |
Sesame Chicken reviewed by CooksbakesbooksFrom: Joy of Cooking: 75th Anniversary Edition - 2006 (reviewed 30th January 2010)This makes a quick dinner entree if you have all of the ingredients on hand (and it is much better with tahini than with peanut butter). Be sure to use... | |
Plum Dessert Cake reviewed by bunyipFrom: Decadent Desserts Spring, Summer, Autumn & Winter (reviewed 30th January 2010)Best made with blood plums. You press the fruit into the wonderfully buttery batter, which rises over it. Serve with cream and hang the cholesterol! | |
Summer Pudding reviewed by bunyipFrom: Decadent Desserts Spring, Summer, Autumn & Winter (reviewed 30th January 2010)Strawberries are suggested for the mix, which is unusual. What is really unusual is adding gelatine to the syrup, but it makes the pudding foolproof. Regular... | |
Pumpkin Scones reviewed by bunyipFrom: The Complete Australian Cookbook (reviewed 30th January 2010)Works every time. A good way to use up the seed end of a butternut pumpkin, which can always be cooked, pureed and frozen. | |
Celeriac Puree reviewed by bunyipFrom: Old food (reviewed 30th January 2010)Rather rich, all that butter and cream! Great with plainly cooked red meat of any sort. | |
Chocolate Bread and Butter Pudding reviewed by bunyipFrom: New Food: From the New Basics to the New Classics (reviewed 30th January 2010)Why didn't I think of it? Bread and butter pudding with grated chocolate between the layers. Yum! | |
Carrot Quick Bread reviewed by sgogoFrom: How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food (reviewed 30th January 2010)Like many of the recipes in this book, this is a basic recipe which can be adapted. He gives a basic recipe for fruit/vegetable quick bread with nuts or... | |
Banana Bread with Chocolate and Cinnamon Sugar reviewed by sgogoFrom: Orangette (reviewed 30th January 2010)An odd recipe at first glance, it contains no fat - no butter or oil whatsoever. However, I guess it's the high proportion of bananas (3 mashed) that provides... | |
Vegetable Coleslaw reviewed by lorettaFrom: The Barefoot Contessa Cookbook (reviewed 30th January 2010)Easy to make and has more flavor than traditional coleslaw. | |
Endive, Pear, and Roquefort Salad reviewed by lorettaFrom: Barefoot in Paris: Easy French Food You Can Make at Home (reviewed 30th January 2010)I served this elegant salad at a formal dinner party. Simple, delicious, and makes a nice presentation. | |
Parmesan Stuffed Dates Wrapped in Bacon reviewed by lorettaFrom: Epicurious (reviewed 30th January 2010)Very simple, easy, different and delicious. | |
Little Egg and Bacon Pies reviewed by bunyipFrom: New Food: From the New Basics to the New Classics (reviewed 31st January 2010)Uses filo pastry in muffin tins or small pie tins. Great for picnics. | |
Sticky Toffee Pud reviewed by bunyipFrom: Old food (reviewed 31st January 2010)The pudding is really the standard recipe, available in just about every cookbook. The sauce, though, uses much less butter than Stephanie's recipe. | |
Fillet Steak with Red Wine Sauce reviewed by bunyipFrom: Taste in Time: 60 Minute Menus (reviewed 31st January 2010)The book falls open at this stained page. I made it a lot in the 1980s and discovered years later that it was really a version of marchand de vin sauce. | |
Hamburgers with Creamy Onions reviewed by bunyipFrom: Taste in Time: 60 Minute Menus (reviewed 31st January 2010)The hamburgers are reliably moist because there's cream in the mix, apparently a a James Beard trick. | |
Bread Rolled Crispies reviewed by bunyipFrom: The Seasonal Kitchen (reviewed 31st January 2010)Slices of bread rolled around a filling of spring onions (scallions), cheese, minced ham and egg yolk, dipped in melted butter and baked for about 15 minutes.... | |
Parsnip and Orange Soup reviewed by bunyipFrom: The Seasonal Kitchen (reviewed 31st January 2010)The amount of curry powder may need adjusting depending on how mild it is. I find half a teaspoon is enough. | |
Roasted Pumpkin Soup reviewed by bunyipFrom: The Seasonal Kitchen (reviewed 31st January 2010)Roasting the pumpkin till it goes brown at the edges gives a very intense flavour. I think using stock is a waste - seasoning with that Swiss herb salt... | |
Monkfish Braised with Cherry Tomatoes and Basil reviewed by friederikeFrom: All About Braising: The Art of Uncomplicated Cooking (reviewed 31st January 2010)Very nice! I found it a little complicated to prepare, but it probably didn’t help that I had time pressure, only two stove tops instead of the four... | |
Pasta with Cabbage, Potatoes, Bacon, and Thyme reviewed by kaye16From: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (reviewed 31st January 2010)Good. Generous servings. | |
Curried Chicken Salad with Raisins and Honey reviewed by kaye16From: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (reviewed 31st January 2010)The dressing for this is quite good, although I have to say I use crème fraîche instead of mayo. | |
Steam/Sautéed Cauliflower with Oregano and Green Olives (or Capers) reviewed by kaye16From: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (reviewed 31st January 2010)A tasty combination that I hadan't really considered before. | |
Shallot and Poppy Seed Bread reviewed by lorettaFrom: Baking Bread: Old and New Traditions (reviewed 31st January 2010)In the section called picnic breads, there is a shallot and poppy seed bread that is wonderful. It takes a little bit of work, but the instructions are... | |
Fried Avocados reviewed by lorettaFrom: Best of Arizona: Recipes from Arizona's Favorite Resorts & Restaurants (reviewed 31st January 2010)Very unusual way to treat avocados, but delicious. Slightly crunchy and spicy on the outside and cool and creamy on the inside. | |
Cheese Straws reviewed by lorettaFrom: Nathalie Dupree's Southern Memories: Recipes and Reminiscences (reviewed 31st January 2010)These are the first cheese straws I ever made, delicious then and delicious now. Fun to make too. | |
The Apple Lady's Apple Cake reviewed by lorettaFrom: The Paris Cookbook (reviewed 31st January 2010)This recipe came from the lady that sells apples at a farmers market in Paris. She said she begged for months for the recipe, and I'm glad she did. It... | |
Kedgeree reviewed by bunyipFrom: Complete Perfect Recipes (reviewed 31st January 2010)I use smoked trout, because it's actually easier for me to get hold of than cod, and I omit the unsalted cashews. | |
Pita Bread (Arabian Pocket Bread) reviewed by CooksbakesbooksFrom: Moosewood Cookbook (reviewed 1st February 2010)This recipe is the one I have always used whenever I have made pitas and they always turn out so well. You can make large-ish breads, or smaller ones... | |
Vegetable Stew reviewed by CooksbakesbooksFrom: Moosewood Cookbook (reviewed 1st February 2010)I am always on the look out for a good vegetable stew. I like a veg stew to be very vegetable-y, well seasoned and a bit tangy with a semi-thick sauce... | |
Gypsy Soup reviewed by CooksbakesbooksFrom: Moosewood Cookbook (reviewed 1st February 2010)This is a uniquely seasoned soup. The paprika and turmeric kind of jump out and grab you by the collar and, depending on your preference for those spices,... | |
Mussels with Wine, Garlic & Parlsey reviewed by aj12754From: Fine Cooking (reviewed 1st February 2010)Fine Cooking offers this recipe as an appetizer for a casual dinner party and it would be just perfect for that. But it also makes an excellent light... | |
Strawberries in Balsamic Vinegar reviewed by lorettaFrom: Ciao Italia (reviewed 1st February 2010)It sounds like an odd combination, but the vinegar, with a little sugar bring out the flavor of the strawberries. | |
The Best Macaroni and Cheese reviewed by lorettaFrom: The Perfect Recipe (reviewed 1st February 2010)Very creamy and delicious, easy to make. | |
Lemon Ice Refresher (frozen iced tea) reviewed by bunyipFrom: Old Fashioned Homemade Icecream (reviewed 2nd February 2010)Not bad, very refreshing. | |
Raspberry-Corn Muffins reviewed by andrewFrom: The Best of BetterBaking.com: More Than 200 Classic Recipes From the Beloved Baker's Website (reviewed 2nd February 2010)Very tasty, fluffy muffins. The mixture of cornmeal, lemon and rasbperry is very nice indeed.
However, a caveat. You must use large/jumbo muffin liners... | |
Salmon Seared on Bacon with Balsamic Vinegar, Honey & Rosemary reviewed by aj12754From: Fine Cooking (reviewed 2nd February 2010)Actually on p. 86a (the "Quick and Delicious" supplement at the back of the magazine).
This dish has about the fastest prep of any dish I make -- about... | |
Orange and Chocolate Icebox Cookies reviewed by CooksbakesbooksFrom: Cookies (reviewed 3rd February 2010)This makes an attractive pinwheel cookie. The flavors are a bit muted, both the chocolate and the orange, so I can't rate it as excellent, but it's very... | |
Sauerkraut Soup reviewed by CooksbakesbooksFrom: Vegetarian Epicure Book Two (Book 2) (reviewed 3rd February 2010)This is a very assertively flavored soup, and quite acidic. If you like sauerkraut and tomatoes, you may well like it very much. I do add a bit of baking... | |
Mushroom Stew reviewed by CooksbakesbooksFrom: Vegetarian Epicure Book Two (Book 2) (reviewed 3rd February 2010)This is a festive and hearty vegetarian stew. It makes a great vegetarian item for Thanksgiving or other wintertime holiday meal.
Leave the mushrooms... | |
Eggs Florentine Casserole reviewed by southerncookerFrom: Pioneer Woman Cooks (reviewed 4th February 2010)I made this for Christmas breakfast and of of us except hubby loved it. Lot's to love here with eggs, cheese, hash browns, spinach. | |
Sparkling Sangria reviewed by lorettaFrom: The Food Network (reviewed 4th February 2010)East to put together. Light and refreshing | |
Hedgehog reviewed by bunyipFrom: The PWMU Centenary Cookbook 1904 - 2004 (reviewed 4th February 2010)When I was very young (are you paying attention, children?) the grocer sold biscuits out of big rectangular tins. The broken bits at the bottom were bought... | |
Roasted Pepper and Goat Cheese Sandwiches reviewed by aj12754From: Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (reviewed 4th February 2010)I didn't follow this recipe as written since I was in a hurry and made the executive decision to used roasted red peppers from a jar. No matter -- still... |