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Japanese Ginger Salad Dressing

Reviewed: Oct. 3, 2009

I made this without dijon, added some sesame oil and used far less olive oil. It was great!

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Vegetarian Moussaka

Reviewed: Mar. 26, 2009

A lot of work but the end result was well worth it. The only thing was that I had to use more zucchini and eggplant than the recipe called for to properly layer this dish. Delicious!

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The crumb base was just right although it became tough to stir at the end so I used my hands to blend in the last bit of the graham. I used instant pudding mix for the middle layer but I found it rather lacked in taste. I think I would either add vanilla to that layer next time or use Bird's instead. Also, I reduced the butter in that layer but still found it too rich and heavy and I wish I'd used even less. I will also be tweaking the sweetness in this recipe by adding less of the icing sugar to the middle layer and by using a mixture of semi-sweet choclate and unsweetened chocolate for the topping. The topping was a bit tricky to spread so I'll be sure to spread so next time I'll try spreading it while it's still quite warm and over a very well chillled base.

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Banana Crumb Muffins

Reviewed: Feb. 22, 2009

I used another member's suggestion to add cinamon , nutmeg and vanilla to the batter and the muffins turned out very well. They would be fine even with the sugar crumb topping.

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Scalloped Potatoes and Onions

Reviewed: Feb. 20, 2009

Easy and straightforward, this was an excellent basic recipe that delivered plenty of taste.

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Fluffy Carrot Muffins with Cream Cheese Frosting

Reviewed: Feb. 20, 2009

These muffins turned out wonderfully fluffy and the icing was fine even when I used reduced fat cream cheese. Actually, they were so fluffy that I found them to be remarkably more like cupcakes than any muffins I've ever tasted... Semantics aside, they were delicious and fully deserving of five stars.

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