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Rich and Creamy Roasted Eggplant Soup

Reviewed: Jun. 6, 2012

This soup was pretty good. Would have it again.

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K-Dub's Raspberry Lemonade

Reviewed: Jun. 6, 2012

So easy and refreshing.

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Hot and Sour Chinese Eggplant

Reviewed: Jun. 6, 2012

Super easy and delish!

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True-Blue Potato Salad

Reviewed: Jun. 6, 2012

Love this! Left out the celery and added black olives. Also left out the sour cream and just added a little milk so it wasn't so dry.

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Do not let the mint scare you! I started adding fresh mint to my cubed watermelon because by the end of summer I was a bit watermeloned-out. Served this version at my birthday party(adults only of course) and we ate an entire watermelon!!! The juice in the bottom of the bowl is the best part.....

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Beef Stew with Dumplings

Reviewed: Sep. 4, 2009

This is a perfect base for traditional beef stew. We change the vegatables up depending on the seasons and we also use deer meat in place of beef when on hand.

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Zippy Cucumber Salad

Reviewed: Sep. 4, 2009

This is one of our favorite cucumber recipes. It's easy and we always have the ingredients on hand. We typically do not add the ginger, but it was a nice change. It's a nice addition to spring rolls, noodle bowls or sushi.

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Apple Cole Slaw

Reviewed: Sep. 4, 2009

It was a nice change to the traditional coleslaw. I think it is best eaten fresh because the apples get a little mushy the next day.

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Aloo Phujia

Reviewed: Jul. 1, 2009

This was very good and easy! I also doubled the cumin and tumeric. I added green peppers to mine and a little water. It seems like it is missing depth. I may try adding a little chicken stock in the future.

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Fresh Rhubarb Pie

Reviewed: Feb. 15, 2009

This the best Rhubarb Pie recipe I've used. It comes out perfect everytime. I adjust the sugar a bit according to my sweet/sour preference at the moment.

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Rhubarb Bread I

Reviewed: Feb. 15, 2009

We love this recipe. It makes a nice morning snack. I substituted half the flour with whole wheat flour and cut the sugar a bit.

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Russian Cabbage Borscht

Reviewed: Jan. 27, 2008

This is very similiar to the recipe my german-russian grandma would serve every Sunday. I cut the butter back a little bit and left out the celery. I also replaced the sour cream with heavy whipping cream (which was added while still cooking). My grandmother also used the beet leaves and added barley to hers. I aslo added whole allspice and bay leaves as she did. Over the years I had forgotten the proportions of the recipe(it started tasting a little sour) and this got me back on track. Thanks!!

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