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Roasted Vegetables

Reviewed: Mar. 11, 2009

I like varying the vegetables in this recipe. Carrots, parsnips, and white sweet potatoes are especially delicious in it.

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Beef Cabbage Stew

Reviewed: Mar. 11, 2009

I tried this because I was looking for a way to use up some cabbage I had sitting around. I've made it several times since then. It gets even more tasty the next day.

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White Chocolate Fruit Tart

Reviewed: Mar. 11, 2009

This got rave reviews. It looks impressive but is not difficult make. I added raspberries and blueberries to the fruit on top. It tasted great and looked gorgeous.

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French Apple Tart (Tarte de Pommes a la Normande)

Reviewed: Mar. 11, 2009

I thought the frangipane could have had more of an almond taste to it. Next time I think I'll add some almond extract to it. The sugar on top never carmelized, either. I ended up sprinkling on some brown sugar to add some more color.

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Sky High Yorkshire Pudding

Reviewed: Mar. 11, 2009

This is the first Yorkshire pudding recipe I've ever tried and it's become my favorite. It works perfectly every time.

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Ed Zieba's Famous Family Pork Chops

Reviewed: Mar. 11, 2009

I was skeptical at first and was surprised when these actually turned out quite tender and flavorful. I turn to this recipe when I want something that doesn't take a lot of effort to make.

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Smoky Mountain Chipotle Chicken

Reviewed: Mar. 11, 2009

Absolutely delicious! I like mine extra spicy so I add additional chipotle pepper and adobo sauce. I sometimes make just the sauce from this recipe on its own as a general purpose barbecue/dipping sauce.

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Sugar Cookies

Reviewed: Feb. 13, 2009

This is my favorite sugar cookie recipe. They just have the perfect taste and texture. I love to ice mine with powdered sugar mixed with lemon or orange juice.

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Slovak Stuffed Cabbage

Reviewed: Feb. 13, 2009

An excellent recipe with authentic taste. It leaves the house smelling wonderful as it cooks. I do reduce the amount of water that is called for, however. When I make these I usually freeze half since there are only two of us. They still taste great, even after being frozen.

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