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Oriental Cold Noodle Salad

Reviewed: Sep. 4, 2008

delicious and simple! lends itself to many variations--add meat or tofu, more veggies, etc. holds well for a day or two.

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I'm not always a big fan of zucchini bread, but this is really a very good recipe (espcially for using up all that extra zucchini from the garden!) I used 2 t. of cinnamon and 1 t. of pumpkin pie spice for a little extra flavor and it was great. Spicy and delicious!

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Crispy Cucumbers and Tomatoes in Dill Dressing

Reviewed: Jul. 31, 2005

This was a great simple recipe. Definitely better after sitting for an hour or more.

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Quick Gnocchi

Reviewed: Jul. 31, 2005

This is a very good recipe for what it is. Nothing is ever going to compare to real made-from-scratch gnocchi, but these come pretty darm close. I'm excited to try some of the flavor variations that others have mentioned. Just two notes: Keeping the size of each dumpling quite small (about the size of your thumbnail or a bit bigger) will produce a better result. Also, I didn't need anything even close to 1 1/2 c. of flour. I doubt I used even half of that. So, add the flour very slowly--too much will result in dense, tough gnocchi.

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Raspberry Peach Crumble

Reviewed: Jul. 5, 2005

This was a great crumble recipe. I only used peaches (5 instead of 3) because I didn't have raspberries. I found it a bit sweet, but that may have been different with the addition of the tart raspberries. The topping was good, a bit gooey. I would have liked it to be crispier/crumblier. I used 3/4 cup ramekins and it made six very nice servings.

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Hershey's ® Chocolate Mousse

Reviewed: Jun. 26, 2005

This whipped up nice and light. The flavor was good--I liked the strong cocoa taste that others seem to have found to be too much. I used some to fill cream puffs, which also came out nice. This recipe is a good substitute for a traditional mousse if you don't want to use eggs.

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Cream Cheese Tart Shells

Reviewed: Jun. 18, 2005

Okay, these really are amazing! This recipe seems almost too simple to work, but it does and the pastry comes out flaky and crispy (if a bit greasy). I used both mini-muffin tins and regular size and both were great. I found it took about 15-25 minutes to bake the unfilled shells.

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Cream Puffs

Reviewed: Jun. 18, 2005

These cream puffs are extremely easy and very good for a 'shortcut' recipe. The taste is a bit egg-y, but once they are filled you don't notice it. Note: I didn't try the filling for the recipe; this review is only for the puffs themselves.

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Sam's Famous Carrot Cake

Reviewed: Apr. 15, 2005

As other reviews say, this cake is fabulous. Moist, tasty, delicious. I added a bit of allspice and nutmeg in addition to the cinnamon and frosted it with a cream cheese/allspice frosting. Perfect!

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Carrot Rice Nut Burger

Reviewed: Apr. 15, 2005

The flavor of these burgers should get at least 4 stars, but I'm giving it three because they were so incredibly crumbly. I couldn't make them hold together at all. I tried adding some egg and that helped a little, but they still just fell apart in the pan (and I'm not a novice veggie-burger cook--I've done this before). I actually went back and reread the recipe several times because I thought I must have missed something. I may try a modified version again if I can think of a way to help them hold their shape a bit more. Again--the flavor was excellant.

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Mexican Bean Burgers

Reviewed: Mar. 11, 2005

Taste: 5 stars, texture: 3 stars. Following the advice of other reviews, I added about 1 1/4 cups salsa and used black beans instead of kidney beans. Also, I sauteed the onions and peppers before forming the patties. They had a very nice spice from the chili powder. The salsa I used had corn in it and I think next time I would add even more corn. Re texture: even frying them--they were still a bit mushy. I like a burger with a bit more resistance, if that makes sense.

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Bread Pudding II

Reviewed: Mar. 7, 2005

One more review can't hurt--right? I made this recipe as is, except I used day-old croissants instead of bread. Very nice! My favorite thing about this recipe was that the custard wasn't too 'eggy'. Nothing worse than a bite of bread pudding with a texture of scrambled eggs. blech! This recipe was lovely, however. Creamy bits, crispy bits--mmmmmm

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Cranberry Upside-Down Coffee Cake

Reviewed: Mar. 7, 2005

This was an excellent dessert. The cake part was a bit dry, but the cranberry topping seeped down over the cake and it was even better the next day. Plus, it makes a very impressive presentation.

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Parmesan Potato Soup

Reviewed: Mar. 7, 2005

This was a good soup--nicely seasoned, with a strong parmesan flavor. The sage provides a nice aftertaste. My husband, who proclaims not to care for sage, kept asking what that good herb flavor was. He was surprised to find that it was the sage.

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Caramel-Glazed Flan

Reviewed: Mar. 7, 2005

This was really delicious and so easy. The texture could have been just a bit creamier, but the taste was heavenly. The caramel sauce took on a nice, maple-syrupy flavor. The presentation was lovely as well. Definitely a keeper.

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2 users found this review helpful

Easy Decadent Truffles

Reviewed: Dec. 15, 2004

These are very good. I did half with vanilla (rolled in powdered sugar) and half with coffee liqueur (rolled in cocoa) and both are excellant. I agree that they are just a bit dry and next time I wouldn't add quite as much sugar. So, so, so easy--it's almost embarassing.

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Black Bean Hummus

Reviewed: Nov. 11, 2004

This is a wonderful alternative to traditional hummus. I've also made it with about 1/2 & 1/2 black beans and garbanzos ('cause that's what I had). It came out very good--thicker and with more heft.

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Alla Checca

Reviewed: Nov. 11, 2004

So simple and so good!! My whole family loved it and it was great not having to turn on the stove in the middle of summer. The best part was the yummy olive oil left in our bowls that we sopped up with bread. Heaven!

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3 users found this review helpful