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Very nice kale preparation. Tastes very Southern, even though its Italian. Be advised it takes at least 20 minutes to wash and de-spine and chop the kale. Also, it helps to have half of the olive oil in the pan when you're cooking the kale, to help it from sticking. Also, add 1/2 cup of water and cover the pan- this will ensure that the kale doesn't burn. The water will evaporate off at the end, leaving nicely sauteed kale.

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149 users found this review helpful

Chi Chi Dango Mochi

Reviewed: Nov. 13, 2008

EXCELLENT mochi recipe- very authentic. I grew up in Hawaii so I consider myself an expert on mochi. :) Don't worry about cutting off the crust that forms around the edges during cooking- leaving the mochi at room temperature for 24 hours will soften the crust so that it is almost imperceptible.

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23 users found this review helpful

Pumpkin Maple Pie Supreme

Reviewed: Nov. 13, 2008

Nice pumpkin pie recipe- definitely "vintage" tasting. Very, very sweet- some may prefer to reduce the brown sugar to 1/2 cup or even less. The nutmeg flavor is also very strong, so some may prefer to reduce it to 1/2 teaspoon. Also, don't worry that the filling is liquidy when mixed- it will set once it's cooked.

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1 user found this review helpful

Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Nov. 13, 2008

Nice chard recipe, will make again. It has a decidedly Italian flavor, so I suggest pairing it with Italian cuisine.

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1 user found this review helpful

Billy's Favorite Smoky Collard Greens

Reviewed: Nov. 9, 2008

Excellent basic collard greens recipe. Don't worry that the greens will be sweet because of the molasses and brown sugar- all they really do is cut the bitter taste of the greens, resulting in smooth-tasting collard greens. There is nothing fancy about this recipe- it's just a really nice, basic way to cook your collard greens for an everyday meal. I only rated it a "4" because the recipe should indicate that the stalk of the greens must be removed prior to cooking- a greens newbie would probably think the stalks are to be left attached, like with swiss chard.

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6 users found this review helpful