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Streusel Topped Blueberry Muffins

Reviewed: Oct. 18, 2009

These were excellent. I was dubious when the batter turned out so thick, and actually added a dab more milk because I was using whole wheat flour; but they baked up amazingly. I used frozen wild Alaskan blueberries, which are much tarter than the ones you buy in the store, so I added an extra 1/4 cup sugar and they came out delicious.

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Creamy Au Gratin Potatoes

Reviewed: May 8, 2003

Sooooo good! Not necessarily heart healthy ;) but absolutely wonderful for special occasions or when you just want something warm and cheesy and comforting.

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1 user found this review helpful

Gnocchi I

Reviewed: May 8, 2003

This is one of my boyfriend's favorites. I make the gnocchi, boil them, and then sautee them with olive oil and pesto. I serve it in a single communal dish with plenty of crusty bread for soaking up the extra herbed oil. Yum!

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7 users found this review helpful

Cottage Cheese Roast

Reviewed: May 8, 2003

Yum yum yum yum yum! Every time I make this it disappears in a flash. I made it as my own little vegetarian entree at a family thanksgiving and even the carnivores were complimenting it. Deeeelish, especially with a side of mashed potatoes and green beans!

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Cornbread I

Reviewed: May 8, 2003

I have a hard time with cornbread recipies because I like my cornbread dense and grainy, but sweet. Most recipies are either sweet and cakey, or dense and salty or bland. The first batch I made followed the recipe exactly and was quite good. It was a little salty for my taste, but delicious drizzled with honey. Once I had a feel for the flavor of the original recipe, I set out on my own. I reduced the salt to 1/2 tsp, and added 1/2 tsp sugar and a good squeeze of honey. It was just about ideal. If you try it this way though, watch it carefully as it bakes. The added sugars can make it brown very quickly. You may want to compensate by baking it in a larger, shallower pan so that the crust doesn't brown before the center is cooked through.

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142 users found this review helpful

Rae's Vegetarian Chili

Reviewed: May 8, 2003

I really enjoyed this recipe, but I'll admit I did a little tweaking. After I made the recipe as written, the beer flavor was a little strong (especially since I was making it for a bunch of non-beer drinkers) and the tomato flavor a little weak, so I added a second small can of tomato paste to balance things out. I then added some TVP (textured vegetable protien) granules for added texture and energy since we were taking this chili with us on a hiking trip. As the TVP rehydrated, it left the chili a little too thick so I thinned it out with some tomato soup I had in the pantry (which was at this point starting to run out of tomato-flavored canned goods). A little more simmering and a dash of salt and it was really really good. I kept taking one more "taste." :) This is a great basic recipe and you can play with the balance of ingredients to get just the flavor you want.

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40 users found this review helpful