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Roasted Yam and Kale Salad

Reviewed: Feb. 19, 2014
I made this tonight and it was so good! Very light and bright, not heavy at all. I have used kale many times in the usual beans and greens dish but with large leaves that need to be cooked for a long time to make them tender, this was such a nice change. The key is to use small, young kale, my bunch was no longer than 8 to 10 inches long which makes it very tender. This was delicious warm! (We couldn't wait for it to chill.)
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Pork Chops and Sauerkraut

Reviewed: Jun. 8, 2011
This was easy and delicious! I've picked up Bavarian style sauerkraut by mistake and didn't really like the overly sweet flavor. This recipe had some of the same elements but with a much more subtle flavor because it's homemade. I did take the advice of others and used apple sauce (about 1/2 Cup) instead of apple juice, I just didn't think 2 tablespoons of apple flavor was enough. This one is a keeper.
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Syracuse Salt Potatoes

Reviewed: Aug. 13, 2010
Being an Upstate New York native I have made these for years and its important to make sure to use very small potatoes, no larger than 2 inches in diameter. Also, only use a little more water than you need to cover the spuds. That way you won't dilute the yummy salty flavor, since that's what we're after here with this dish.
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Scalloped Corn III

Reviewed: Mar. 9, 2010
Although this was easy to make, all I tasted was the crackers, and it had a mushy wet cracker texture throughout.
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1 user found this review helpful

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