Recipes
A list of all recipe reviews on Cookbooker.
Found 21036 results. Displaying results 13201 to 13300
Rating  | Title |
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Goat Cheese Tart reviewed by lorettaFrom: Barefoot in Paris: Easy French Food You Can Make at Home (reviewed 4th February 2010)This tart is delicious. It can be served as a appetizer or a light lunch. The filling is smooth and creamy with the tang of goat cheese, and the crust... | |
Chocolate Truffles reviewed by lorettaFrom: The Food Network (reviewed 4th February 2010)Very easy to make, and an impressive ending to your next dinner party. | |
Pastura reviewed by lorettaFrom: The Food Network (reviewed 4th February 2010)This dough is made with over a cup of honey,and it has a filling of chocolate, cream and almonds. It's a very sticky dough, so it must be rolled between... | |
Yo-Yos reviewed by bunyipFrom: The PWMU Centenary Cookbook 1904 - 2004 (reviewed 4th February 2010)It's the custard powder that gives yo-yos their characteristic texture and flavour. Quite common in cafes, but the bought ones are usually too big. | |
Chicken Pot Pie reviewed by lorettaFrom: The Food Network (reviewed 4th February 2010)This is one of my favorites, the chicken is moist and tender and the sauce is smooth and silky. I don't like peas so I substituted green beans and corn.... | |
Afghans reviewed by bunyipFrom: The PWMU Centenary Cookbook 1904 - 2004 (reviewed 4th February 2010)My favourite childhood bikkie. I suppose the name derives from the brown colour - they are made with cocoa and brown sugar (and cornflakes). | |
Burnt Butter Biscuits reviewed by bunyipFrom: The PWMU Centenary Cookbook 1904 - 2004 (reviewed 4th February 2010)My second favourite childhood bikkie. Ridiculously easy, Mum made them just about every week and kept supplying them for decades after I got married. | |
Baked Chocolate Pudding reviewed by bunyipFrom: The PWMU Centenary Cookbook 1904 - 2004 (reviewed 4th February 2010)Self-saucing. There are recipes for this in lots of cookbooks, but this is the one I started off with and it always works. Just make sure to stand the... | |
Danish Pastry reviewed by CooksbakesbooksFrom: Baking with Julia Savor the Joys of Baking with America's Best Bakers (reviewed 4th February 2010)This is the Danish pastry recipe that I always use. It makes excellent long, braided pastries with fruit, cheese or cream fillings. I have also made individual... | |
White Loaves reviewed by CooksbakesbooksFrom: Baking with Julia Savor the Joys of Baking with America's Best Bakers (reviewed 4th February 2010)This makes an excellent white bread, made in loaf pans, and good for slicing for sandwiches or toast. The recipe is by Craig Kominiak, and the instructions... | |
Danish Pastry Pockets reviewed by CooksbakesbooksFrom: Baking with Julia Savor the Joys of Baking with America's Best Bakers (reviewed 4th February 2010)These are excellent, plain and simple. I have made them many times. They make a dramatic and delicious holiday confection, and you can fill them with so... | |
Danish Braid reviewed by CooksbakesbooksFrom: Baking with Julia Savor the Joys of Baking with America's Best Bakers (reviewed 4th February 2010)This is excellent, plain and simple. I have made this many times. It makes a dramatic and delicious holiday confection, and you can fill it with so many... | |
Panna Cotta with Balsamic Strawberries reviewed by aj12754From: Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (reviewed 4th February 2010)My all-time favorite summer dessert. Ina credits Mario Batali as the source of this recipe and she is certainly taking inspiration from the right direction.... | |
Broccoli and Carrots with Lime Dressing reviewed by kaye16From: Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day (reviewed 4th February 2010)This is good to serve with oriental-themed meals. | |
Shredded Zucchini reviewed by kaye16From: Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day (reviewed 4th February 2010)One of my favorite ways to do zucchini. Even my non-zucchini-liking husband likes this. There are lots of variations to make it Italian, Greek, Indian,... | |
Avocado Corn Salad reviewed by kaye16From: Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day (reviewed 4th February 2010)This is billed as a main-dish salad. I usually serve it as a first course. Very good. (Can add a can of black beans, warmed with the corn.) | |
Spaghetti with Zucchini and Lemon reviewed by kaye16From: Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day (reviewed 4th February 2010)We've had this many times and always like it. | |
Cauliflower Paprikash reviewed by kaye16From: Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day (reviewed 4th February 2010)The book's spine is broken at this page. The paprikash is good, but this is where we learned to love spaetzle. | |
Spicy Cajun Shrimp reviewed by kaye16From: Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day (reviewed 4th February 2010)I used to make this on shopping night, after coming home with the shrimp. A really tasty dinner, over rice. | |
Vegetable Puree souffle reviewed by gcottrauxFrom: Vegetable Love (reviewed 4th February 2010)This is a delicious no-fail flourless souffle that works particularly well with vegetables such as sweet potatoes or butternut squash. Very easy and quick... | |
Caramel Corn with Salted Peanuts reviewed by lorettaFrom: Orangette (reviewed 5th February 2010)Really, really good, so much better than store-bought. Easy to make and great to give as a gift. Very additive. | |
Rustic Lentil Soup reviewed by southerncookerFrom: Leite's Culinaria (reviewed 5th February 2010)This is an excellent soup. Especially good on a cold winter's night. It'll warm your heart and soul. | |
Chocolate Pistachio Biscotti reviewed by lorettaFrom: Martha Stewart (reviewed 5th February 2010)These biscotti, with the combination of chocolate and pistachio are delicious. They are softer than a traditional biscotti. | |
Racheli's Deluxe Challah reviewed by CooksbakesbooksFrom: Still Life with Menu Cookbook (reviewed 5th February 2010)This is the challah recipe I have used for years now. It makes a rich bread with a great fine crumb. It is very easy to make--I don't knead it much at... | |
Szechuan Green Beans reviewed by CooksbakesbooksFrom: Still Life with Menu Cookbook (reviewed 5th February 2010)These green beans are crunchy and well flavored with sesame oil, garlic and crushed red pepper. Once you clean and trim the beans, the recipe is a snap.... | |
Mrs. Buerschaper's Molasses Crinkles reviewed by CooksbakesbooksFrom: Still Life with Menu Cookbook (reviewed 5th February 2010)If you use very freshly-ground spices in these and mild-flavored molasses, these cookies are delicious. The texture is kind of firm on the outside yielding... | |
Not-Chicken Soup reviewed by CooksbakesbooksFrom: Still Life with Menu Cookbook (reviewed 5th February 2010)When I was vegetarian, this soup was a revelation. There were a few things that I missed from my meat-eating days, and chicken soup was one of them. This... | |
Baba Ghanoush reviewed by CooksbakesbooksFrom: The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (reviewed 5th February 2010)This is a good recipe for baba ghanoush. It is good even if all you can do is roast an eggplant in the oven; just be sure to roast it until it is collapsing,... | |
Rice Pilaf with Noodles reviewed by CooksbakesbooksFrom: The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (reviewed 5th February 2010)This is an absolute staple in my house. I make it at least once a week and vary the seasonings to mesh with whatever else I am making. The basic recipe... | |
Baklava, Gaziantep Style reviewed by CooksbakesbooksFrom: The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (reviewed 5th February 2010)If you take the time to shell pistachios for this, you will be rewarded supremely. This is an excellent recipe for baklava. The walnut version is also... | |
One-Dish Chicken and Rice Bake reviewed by southerncookerFrom: The American Century Cookbook (reviewed 5th February 2010)My aunt used to make this and I was delighted to find the recipe in this book. This is a simple dish to make and is quiet delicious. The mushroom soup... | |
Bouillabaisse reviewed by southerncookerFrom: The Good Housekeeping Step-by-Step Cookbook: More Than 1,000 Recipes * 1,800 Photographs (reviewed 5th February 2010)This is an excellent seafood soup. It's a hearty soup with scallops. clams, mussels, shrimp and cod fish. Add some bread for sopping up the juices and... | |
Meatballs in Light Tomato Sauce reviewed by southerncookerFrom: The Good Housekeeping Step-by-Step Cookbook: More Than 1,000 Recipes * 1,800 Photographs (reviewed 5th February 2010)We love these meatballs. I've made them with both ground turkey and ground beef, equally delicious. The veggies and tomatoes in this one give it such a... | |
Polenta with Mushrooms reviewed by southerncookerFrom: The Good Housekeeping Step-by-Step Cookbook: More Than 1,000 Recipes * 1,800 Photographs (reviewed 5th February 2010)I love polenta and grew up on what my Grandma called mush (southern). This makes a great side dish or a meal by itself. | |
Oven Baked Creamy Polenta reviewed by southerncookerFrom: Martha Stewart (reviewed 5th February 2010)We love polenta and this version is so easy to make in the oven. It's delicious served with the braised chicken and mushrooms (spoon those wonderful mushrooms... | |
Savory Tomato Pie reviewed by southerncookerFrom: Lee Bailey's Tomatoes (reviewed 5th February 2010)This recipe is so good. I've made it as written and also several of my own variations. I have made the pie crust recipe included in the recipe and I've... | |
Potstickers reviewed by southerncookerFrom: Chinese Cooking for Dummies (reviewed 5th February 2010)Did you think making your own potstickers would be hard then you need to try this recipe. They are not that hard to do and you get delicious results. | |
Grammy's Chocolate Cookies reviewed by CooksbakesbooksFrom: Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine) (reviewed 6th February 2010)These have a medium-chocolate flavor and a nice chewy bite to them. The granulated sugar coating gives them a nice sandiness on the outside. They are very... | |
Milk-Chocolate Cookies reviewed by CooksbakesbooksFrom: Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine) (reviewed 6th February 2010)These are large and chewy with a slightly crisp outside. The chocolate flavor is very pleasant, not bitter at all. They are very easy to make and will... | |
Old-Fashioned Sugar Cookies reviewed by CooksbakesbooksFrom: Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine) (reviewed 6th February 2010)I was looking for an old-fashioned type of sugar cookie and found this recipe. It was just what I was looking for with a chewy bite and a good lemony flavor.... | |
Butter Twists reviewed by CooksbakesbooksFrom: Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine) (reviewed 6th February 2010)This makes an excellent dense, vanilla-flavored cookie in a pretty twisted shape. They are very easy to make and have a great flavor and addictive-to-eat... | |
Coconut Biscuits reviewed by CooksbakesbooksFrom: Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine) (reviewed 6th February 2010)These are so crunchy and toasty with tons of coconut in them and nothing to get in the way of that one pure flavor. The little bit of nutmeg in them heightens... | |
Chocolate Thumbprints reviewed by CooksbakesbooksFrom: Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine) (reviewed 6th February 2010)This makes an excellent chocolate thumbprint cookie. The vanilla cookie has a lovely shortbread-like texture and a good flavor, and the ganache in the... | |
Celia's Pure Potato Latkes reviewed by CooksbakesbooksFrom: Rose's Celebrations (reviewed 6th February 2010)This recipe has no flour in it and, true to Rose Levy Beranbaum's style, she gives expert instructions on a technique that makes the crispest, cleanest-tasting... | |
Rosy McApple Sauce reviewed by CooksbakesbooksFrom: Rose's Celebrations (reviewed 6th February 2010)Cooking McIntosh apples with their peels makes a lovely slightly-pink applesauce. This is lightly cinnamon flavored and a little bit tart (from two whole... | |
Delightful Fruit Compote reviewed by southerncookerFrom: Taste of Home Quick Cooking 2004 Annual (reviewed 6th February 2010)I made this delightful fruit salad as part of our Christmas breakfast 2009. It was delicious This one has a great apple dressing (made with apple jelly)... | |
Jack Daniel's Sauce reviewed by southerncookerFrom: Jack Daniel's Old Time Barbecue Cookbook (reviewed 6th February 2010)This is a great sauce and wonderful on pork, especially but also good for beef and I'd say chicken too but I haven't tried that. | |
Braised Kale with Cherry Tomatoes reviewed by southerncookerFrom: The New Mayo Clinic Cookbook (reviewed 6th February 2010)I loved this one so much and I've made it many times since the first time. I have made it with grape tomatoes instead of cherry and both are equally good.... | |
Carrot and Parsnip Puff reviewed by bunyipFrom: Vegetables (reviewed 6th February 2010)This is Beverley's Parsnip Puff (q.v.) and a very similar carrot puree, assembled in a shallow casserole in a checkerboard pattern, covered in buttered... | |
Mushroom Pate reviewed by bunyipFrom: Taste of Class (reviewed 7th February 2010)Not vegetarian, there's bacon in it. The author is right, it looks a bit ordinary, but it's delcious. And it's not bad as an omlette filling. | |
Warm Chocolate Pudding Cake reviewed by southerncookerFrom: Weight Watchers Pure Comfort (reviewed 7th February 2010)WOW! This dessert packs a punch. No one would believe it's a weight watcher recipe. It's delicious warm and gooey chocolate heaven on a plate! Amazing! | |
Crock Pot Korean Ribs reviewed by southerncookerFrom: Make it fast cook it slow (reviewed 7th February 2010)We loved this one. The ribs were so tender, slightly spicy and yummy. | |
Almost No-Knead Bread reviewed by lorettaFrom: Cooks Illustrated (reviewed 7th February 2010)The recipe has been tweaked a bit, from the original no-knead recipe. The dough is not as wet as the original, needs some kneading and it replaces some... | |
Foolproof Pie Dough reviewed by lorettaFrom: Cooks Illustrated (reviewed 7th February 2010)This pie dough is different in technique and that half the water is replaced by vodka. The dough is wetter and easier to roll out.The vodka vaporizes in... | |
Thick and Chewy double Chocolate Cookies reviewed by lorettaFrom: Cooks Illustrated (reviewed 7th February 2010)These cookies are delicious.They have a very full chocolate flavor. Two different forms of chocolate are used, cocoa powder and semi-sweet chocolate. The... | |
Chickpea Salad with Lemon and Parmesan reviewed by westerFrom: Orangette (reviewed 7th February 2010)This is one of those recipes where you have to be careful not to make it every day once you've discovered it. So simple, so lovely, why didn't you think... | |
Mustard pork chops reviewed by weaponxgirlFrom: Nigella Express: Good Food, Fast (reviewed 7th February 2010)this was great, and i couldnt beleive how easy it was. As nigella suggests gnocci is lovely with this, but i would add a green veg or salad on the side... | |
Maple Pear Upside-Down Cake reviewed by andrewFrom: The Minimalist (Mark Bittman) (reviewed 8th February 2010)This cake is mind-meltingly good. It's Mark Bittman's take on the upside-down cake, made with pears (of course). It is almost, almost, too sweet for me,... | |
Double Chocolate Valentine reviewed by aj12754From: Rose's Heavenly Cakes (reviewed 8th February 2010)A beautiful and delicious cake -- perfect for Valentine's Day or anniversary. Wonderful chocolate-raspberry goodness. My daughter made this cake and... | |
Sticky Toffee reviewed by aj12754From: Rose's Heavenly Cakes (reviewed 8th February 2010)This is the fourth cake I have tried from this book and each one is better than the last. This one is amazing. The flavor (which comes from dates and... | |
Savory Zucchini Bread reviewed by CooksbakesbooksFrom: Ladle, Leaf and Loaf: Soup, Salad, and Bread for Every Season (reviewed 8th February 2010)I was skeptical that this would turn out well, so I was bowled over when this bread was not just good, it was outstanding. It is not pasty at all, like... | |
Curried Pumpkin Soup reviewed by CooksbakesbooksFrom: Ladle, Leaf and Loaf: Soup, Salad, and Bread for Every Season (reviewed 8th February 2010)Delicious. Simple to make and excellently flavored with any pre-mixed curry powder you like and some added cumin. Homemade chicken broth makes this soup... | |
Portobello Mushroom and Barley Soup reviewed by CooksbakesbooksFrom: Ladle, Leaf and Loaf: Soup, Salad, and Bread for Every Season (reviewed 8th February 2010)This was one of the best soups I have ever had--and it's not only vegetarian, it's vegan. I made it with a mix of wild mushrooms, but all portobellos would... | |
Nut Lace Cookies reviewed by CooksbakesbooksFrom: Starbucks Passion for Coffee (reviewed 9th February 2010)These get so large and they're so crisp, they are really fancy but are very easy to make; they're sort of like a nut brittle. They are very brittle, so... | |
Whole Grain Chippers reviewed by CooksbakesbooksFrom: Chocolate Lover's Cookies and Brownies (reviewed 9th February 2010)For a while, I made these many, many times in a row. They were my favorite cookie for a long time, and still rate very high. The sunflower seed coating... | |
Raspberry-Filled Chocolate Ravioli reviewed by CooksbakesbooksFrom: Chocolate Lover's Cookies and Brownies (reviewed 9th February 2010)These are not really ravioli, but the title just refers to the square shape of the cookie and that they are filled. The exterior is crisp and lightly chocolatey,... | |
Chocolate Pistachio Fingers reviewed by CooksbakesbooksFrom: Chocolate Lover's Cookies and Brownies (reviewed 9th February 2010)Once you shuck enough pistachios to yield 1/2 cup, the rest is very easy and quick. This recipe makes a very tender shortbread-type cookie (kind of like... | |
Chocolate Tassies reviewed by CooksbakesbooksFrom: Chocolate Lover's Cookies and Brownies (reviewed 9th February 2010)Tassies are just wonderful little cookies, no matter what's in the middle, and these are no exception. The filling is like a little bit of brownie. Add... | |
Chocolate-Dipped Almond Crescents reviewed by CooksbakesbooksFrom: Chocolate Lover's Cookies and Brownies (reviewed 9th February 2010)This recipes makes a very tender shortbread-like cookie with a wonderful almond flavor. The chocolate coating on one side makes these look very festive... | |
Crumpets reviewed by CooksbakesbooksFrom: The Afternoon Tea Book (reviewed 9th February 2010)These take about 1 hour to make, start to finish, and are so fabulous fresh and hot from the pan. You bake them on the stove. (They're similar to what... | |
Bone à Fidos reviewed by CooksbakesbooksFrom: Rose's Christmas Cookies (reviewed 9th February 2010)These are dog biscuits! My old dog used to love them! They are not hard to make, and they last as long as you need them to, because they come out dry from... | |
Chèvre Grapes reviewed by CooksbakesbooksFrom: Martha Stewart's Hors d'Oeuvres Handbook (reviewed 9th February 2010)If something ever possesses you to cut the tops from and then scoop the insides out of 24-48 globe grapes and then painstakingly fill each cup with some... | |
Dried Pears with Bleu de Bresse reviewed by CooksbakesbooksFrom: The Martha Stewart Cookbook: Collected Recipes for Every Day (reviewed 9th February 2010)Super easy and quick, and delicious. It's a kind of expensive and dainty appetizer--not for a football party, but nice for a baby shower or something like... | |
Smoked Turkey Breast on Blueberry Scones reviewed by CooksbakesbooksFrom: The Martha Stewart Cookbook: Collected Recipes for Every Day (reviewed 9th February 2010)A very tasty appetizer. I made them for a party once, and a 12-year old boy couldn't stop eating them. I think he may have eaten more than a dozen. I ate... | |
Blueberry Scones reviewed by CooksbakesbooksFrom: The Martha Stewart Cookbook: Collected Recipes for Every Day (reviewed 9th February 2010)These are easy to make and yummy. I made them to make small smoked turkey sandwiches out of them, and they were good both that way, and on their own. | |
Thyme-Sautéed Pork Chops with Apple Slices reviewed by CooksbakesbooksFrom: The Martha Stewart Cookbook: Collected Recipes for Every Day (reviewed 9th February 2010)These are quite easy to make and very well-flavored with thyme. Cooking the apple slices right in the same pan as the pork chops is a great idea because... | |
Baked Smoked Ham II reviewed by CooksbakesbooksFrom: The Martha Stewart Cookbook: Collected Recipes for Every Day (reviewed 9th February 2010)This couldn't be simpler (put Armagnac and brown sugar on a ham and bake it) and it yields a flavorful and well-heated ham. This is a recipe we have used... | |
Sliced Tomatoes with Mozzarella and Basil reviewed by CooksbakesbooksFrom: The Martha Stewart Cookbook: Collected Recipes for Every Day (reviewed 9th February 2010)Not that you really need a recipe for this, but I decided to follow it once just to see how the proportions came out and the salad was well-proportioned... | |
Pear Clafouti reviewed by CooksbakesbooksFrom: Provencal Light (reviewed 9th February 2010)I make this 2 or 3 times a year. It is simply excellent when it is very freshly made, and tastes good the next day, too. It is flavored very well with... | |
Greek Potatoes reviewed by CooksbakesbooksFrom: New Recipes from Moosewood Restaurant (reviewed 9th February 2010)Delicious! They take a long time to cook but, if you're going to have the oven on anyway, you can put them in and only check them now and then until they're... | |
Fish with Teriyki Sauce reviewed by CooksbakesbooksFrom: New Recipes from Moosewood Restaurant (reviewed 9th February 2010)This couldn't be simpler and it is so good. Tamari, ginger, garlic, mirin and scallions. This marinade is great with just about any fish, but it really... | |
Fish à la Grecque reviewed by CooksbakesbooksFrom: New Recipes from Moosewood Restaurant (reviewed 9th February 2010)A great combination of flavors: feta, dill, tomato, pepper, parsley, lemon. Simple and delicious. Great on any white fish. | |
Creole Fish Stew reviewed by CooksbakesbooksFrom: New Recipes from Moosewood Restaurant (reviewed 9th February 2010)I made this with freshly-caught triggerfish and shrimp when I lived on the Gulf Coast (USA) and it was outstanding. It is full of great summer vegetables.... | |
Emeril's King Cake reviewed by CooksbakesbooksFrom: The Food Network (reviewed 9th February 2010)Please make this bread. It is so good that you will think about it all year and will make another one, and another. The bread part is so tender and not... | |
Cheddar and Chiles Bread reviewed by southerncookerFrom: Leite's Culinaria (reviewed 10th February 2010)This bread did take a little waiting, and I wasn’t sure it’d be worth it, but it sure was. We enjoyed some as soon as it cooled and then toasted a... | |
Beef and Wild Rice Soup with Winter Vegetables reviewed by aj12754From: Fine Cooking (reviewed 10th February 2010)My cooking resolution for 2010 was to try working with ingredients that were unfamiliar to me. Hello turnips. A little time-consuming on the prep side... | |
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. | |
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... | |
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. | |
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... | |
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... | |
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... | |
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... | |
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... | |
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,... | |
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... | |
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... | |
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... | |
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... | |
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... |