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As with many Passover foods, these fall into the "edible, but only because I must" category. They came out greasy and heavy. Maybe I did something wrong, but I was hoping for something a little lighter that I could cut open and eat with tuna. These are more like balls of scrambled eggs with matzah meal mixed in. I would recommend making 6 or 8 smaller rolls and baking a little longer. They could use a little seasoning as well; maybe onion or garlic added with the eggs. Sitting in the oven helped crisp up the outsides, and they are certainly filling, but I will look for another recipe to try next Pesach.

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Vegetarian Refried Beans

Reviewed: Mar. 5, 2009

As is this recipe is a great base to start with but tasted to me like it needed something. Next time, I will try replacing the tomato with a cup of salsa for some spice.

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Chicken Enchiladas I

Reviewed: Mar. 2, 2009

This is in our meal rotation because it's so yummy and reasonably easy to make. I substitute 2c salsa for the tomato sauce, and instead of covering them with taco sauce before baking, I use the leftover sauce in the pan. Delicious!

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Best Cream Of Broccoli Soup

Reviewed: Feb. 21, 2009

Fantastic. I added 2c shredded cheddar to the white sauce before adding it, but that's my only change and it was out of this world. Even my toddler was begging me for more "bocky soup!"

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Flax and Sunflower Seed Bread

Reviewed: Feb. 10, 2009

Delicious! A shade too large for my 1.5lb machine but wonderful nonetheless. I used milled flax seed and salted, roasted sunflowers.

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Steakhouse Wheat Bread for the Bread Machine

Reviewed: Feb. 5, 2009

I made this one snowy day to enjoy with the kids. It's really good hot from the machine with butter. It's a pretty small loaf (definitely good for a 1lb machine) and tasted slightly bitter the next day. Makes good toast though, and would be good for PBJs also.

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Quick and Easy Pizza Crust

Reviewed: Feb. 3, 2009

It really is quick and easy. I added herbs to the flour and it was very tasty. I used to use a bread-machine dough that was too elastic to get nice and thin. This recipe is easy to work with because the minimal kneading means not much gltuen gets worked up. This is my new pizza dough!

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