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We were introduced to this veg. years ago in Europe but it does need careful cooking and either boiling or steaming it first is a must. This is a good recipe just a little too much Olive oil. Also, cooking in chicken broth enhances the flavor. If not using broth you need to use a pinch of salt to combat the bitterness.

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Yum Yums

Reviewed: Oct. 16, 2009

I have made a similar recipe to this for years minus the jam. They are sweet enough as is so adding jam is just away too much for our tastes. Otherwise they were always a favorite and other nuts can be substituted. Baking the crust for even 5 mins. does make a difference.

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Double Chocolate Cake I

Reviewed: Oct. 15, 2009

I do not care for a dark chocolate cake so this was great. Also, one of the best one bowl cakes I have found - most of them use shortening. Another plus for this cake is that it does not use too much baking soda. Please, please have all your ingredients at room temperature otherwise you will have lumps of butter and chocolate. I do empathize with newer bakers because they probably did not realize that this is an absolute necessity (especially for one bowl cakes). This cake does work!!!

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Cream Cheese Pound Cake

Reviewed: Oct. 11, 2009

excellent recipe and very versatile. A lot of pound cakes do not have any baking powder and I prefer this one with a little. Definitely use butter (absolutely no substitutes) and beat well and noone should have a problem. Thanks for a great submission.

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Glendora's Chocolate Fudge Pudding (Cake)

Reviewed: Oct. 9, 2009

This is a nice pudding cake and better eaten hot with ice cream. For reviewers that complained about it being runny that is the way it is supposed to be: cake on top and a sauce on the bottom. Do not try to put on a plate - just spoon it out of the dish.

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Baked Cod with Boursin Herb Cheese

Reviewed: Sep. 26, 2009

Easy and so very good. I used haddock (much better than our cod) and first time tried Laughing Cow but much prefer Boursin. As one reviewer suggested, I drained the tomatoes so the sauce would not be watery. Will be making again and again. Did not need to use butter at all.

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Haddock Au Gratin

Reviewed: Sep. 25, 2009

Thank you for an excellent haddock au gratin - something that has been missing from my files for a long time. Who cares if it is a little rich - it is so......good. Thanks, again.

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Classic Cherries Jubilee

Reviewed: Sep. 25, 2009

This is one of our favorite recipes for entertaining. Nearly always use the cherry juice rather than water and sometimes, when out of brandy, have subtituted a Portuguese almond liqueur. Whichever way it is always a hit.

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2 users found this review helpful

Blackberry-Chocolate Chip Pie

Reviewed: Sep. 13, 2009

I guess I am a purist whenb it comes to a blackberry pie - chocolate chips just does not seem to fit in - sorry. Of course we all have such different tastes. So glad that some did like the combination. To be honest, I do not like mixing chocolate chips with anything except cake or cookies.

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Ginger Carrot Soup by Jean Carper

Reviewed: Sep. 13, 2009

I make a similar carrot soup to this but only 1 onion and cut orange juice (fresh) back to half a cup. Also add some grated orange rind before serving. This way the orange does not overpower the other flavors.

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Holiday Pumpkin Bread

Reviewed: Sep. 12, 2009

I don't make pumpkin bread very often but when I do my recipe is very similar (a bit less sugar and oil). I always substitute orange juice (fresh) for the water. Gives it an interesting taste and everyone loves it.

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Halibut Weaver

Reviewed: Sep. 10, 2009

This is a wonderful recipe and so easy - just what we like. Have substituted fresh haddock (less expensive) for halibut with good results. Do not try frozen fish.

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3 users found this review helpful

Deep Dish Brownies

Reviewed: Sep. 9, 2009

Must be one of the few that has not rewrote this recipe (I will not rate a recipe unless I make it as submitted). We happen to like cake line Brownies and, also, these are very good for bake sale purposes because they hold their shape and cut easily. Thanks for submitting

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Apple Cake I

Reviewed: Sep. 8, 2009

Made this for dinner tonight and enjoyed it very much. Have made similar cakes but think we prefer this one. After reading other reviews I used 1/2 melted butter rather than all oil and had to cut back on sugar some. Did not have enough apples so added raisins and next time I think I will also add some halved fresh cranberries. It has many options.

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Easy Creamy Peppercorn Chicken

Reviewed: Sep. 4, 2009

I was amazed how good this was because we usually do not use canned soups. Did make a couple of changes - browned the chicken lightly first because it keeps it jucier and also used cream of chicken soup. Never fails.

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Fresh Blueberry Pie IV

Reviewed: Aug. 21, 2009

Very good pie and fresh tasting. We do not like the mushy taste of blueberries that are baked. Unfortunately the picture is misleading because it shows a top crust and I originally thought it was going to be baked. Am sure other noticed this too.

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Simple Scones

Reviewed: Aug. 21, 2009

Wonderful scone recipe and I learned to make scones in Britain (always hard to beat theirs). Don't have a food processor but worth the harder method in the end. Thanks for a great recipe.

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2 users found this review helpful

Red Garlic Mashed Potatoes

Reviewed: Aug. 20, 2009

As written I can only rate this a 4 - absolutely no sugar (at least for us). I do not peel red potatoes and add at least twice as much garlic. At first I thought the sugar quantity was a typo, but after reading other reviews apparently not. Love the rest of the flavorings.

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Angel Hair Pasta with Shrimp and Basil

Reviewed: Aug. 19, 2009

Have made a similar recipe to this for many years but never use Italian style tomatoes because I find it is better to season my own. This is personal taste. Have never served with angel hair pasta so will try it, but have served it with rice.

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Briam (Greek Mixed Vegetables in Tomato Sauce)

Reviewed: Aug. 3, 2009

Very pleased to see a recipe for Briam. This one is very good but a little too much oil for us (realize that you use a lot more Olive oil than we normally do). Anyway, cutting it back by a half worked just fine. Thanks for a good recipe.

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3 users found this review helpful

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