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Rump Roast Au Jus

Reviewed: Jan. 13, 2012

Before you say "its spicy" DH and I LOVE flavorful and spicy foods but this had way too much chili powder.

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Amazingly yummy! I did do 1/2 mayo and 1/2 cup greek yogurt (didn't have enough mayo on hand) and three teaspoons of curry. Mixed the sauce well with the cauliflower and sprinkled with seasoned bread crumbs (giving it five minutes under the broiler at the end of baking gave it a nice crisp). Reheated the dish today for lunch and it was just as good. Dish definitely needs salt and pepper, season as you wish. Enjoy!

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1 user found this review helpful

Maple Shortbread Cookies

Reviewed: Apr. 23, 2011

Really light, sweet and mapley! After reading the reviews, I added the following to the recipe as well as rolling the balls in organic cane sugar before baking: -add'l 1/4c maple syrup -1/4c organic brown sugar Very simple and delicious recipe, thank you!

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3 users found this review helpful

Best Ever Banana Bread

Reviewed: Feb. 5, 2011

Super delish! I made a few changes: olive oil for veggie oil, whole wheat flour for all-purpose flour and organic cane sugar for white sugar. Poured into a (6) muffin pan and a (24) mini-muffin pan, sprinkled with chocolate chips and voila! Super yummy! Just love bread and muffin recipes where I can use oil instead of planning ahead to let butter soften (we don't own a microwave). Thanks for a great recipe!

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Whole Wheat Ginger Snaps

Reviewed: Dec. 13, 2010

I used Blackstrap molasses, that might have been a bitter mistake but followed the rest of the recipe to a T. Chill dough in fridge in between batches, makes it easier to roll in your palm. My slightly chewy cookies were about the size of a truffle prior to cooking 11 minutes @ 350 degrees. Also rolled entire cookie in pure cane sugar rather than just the top as the recipe suggests. My toddler LOVES them - and I love being able to give him homemade cookies made from whole wheat flour! Will try next time with a different kind of molasses or perhaps maple syrup as the recipe "owner" suggests in her updated review.

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7 users found this review helpful

White Chocolate-Cranberry Biscotti

Reviewed: Dec. 13, 2010

First attempt at biscotti. This was pretty good. Each of the three 10x2" logs broke in half when transferring them to cool (even though I used a large spatula). They also crumbled quite a bit when slicing...perhaps my baking time was off. Delicious recipe and I will try again - next time I'll add more cranberries than the recipe calls for.

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Vegetarian Stuffed Peppers

Reviewed: Dec. 11, 2006

Made this recipe for meat-eaters and veggies alike. For the meaties I added ground beef in three peppers; tofu mix in five other peppers for the veggies. I honestly liked the brown rice mixture better on its own than inside the peppers. Perhaps my huge organic ones were too thick and still very crisp. I'd increase the amount of sauce and maybe layer some sauce while stuffing the peppers. Might increase the amount of cranberries next time as well.

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13 users found this review helpful

Slow Cooker Taco Soup

Reviewed: Dec. 11, 2006

FYI - My crockpot is a hand-me-down from my mother; circa 1975 (but it still works so what the heck). I mention this because at 3.5 quarts it seems smaller than most recipies out there today. I could not add the 2 cups water to this recipe based on the size of my crockpot. In addition to the standard recipe: we added 1 extra onion (raw, didn't brown), 4 oz. green chilis, 1/2 lb ground beef {1.5 total} browned with 1 packet taco seasoning and 1 packet ranch dressing. Once in each bowl we added shredded Mexican variety cheese and a generous dollop of sour cream and served with tortilla chips. The BF and I both agreed that we'd make this recipe again but would add more flavor - perhaps cayenne pepper or a little hot sauce once in each bowl. My version came out very thick but had a nice crunch with the 2 onions. Cooked it probably 8-10 hours while we decorated the house for Christmas. Enjoyed it basking in the Christmas lights with some red wine!

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Party-Size Greek Couscous Salad

Reviewed: Jul. 22, 2006

Great for picnics or large gatherings. Made (for 50) the night before, left in fridge overnight and added salad dressing before serving. Brought this to my boyfriend's church picnic and two ppl asked for the recipe. :) Only changes would be to use English cukes (no seeds) and add more cherry tomatoes. I thought the feta was a little low but the bf loved the balance of grain, veggie and cheese. Will certainly make again. Enjoy!

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16 users found this review helpful