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This one is a keeper- a classic pot pie taste. The crust recipe is delish. Double the crust, because there will be just enough filling for two pies. I added peas instead of mushrooms and boiled raw, cubed chicken breasts with the veggies (minus the peas) for about 15-20 mins like in Chicken Pot Pie IX. Then used the liquid for the broth, and didn't even need any bouillon to boost the flavor.

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5 users found this review helpful

Eggplant Parmesan II

Reviewed: Dec. 9, 2011

Good, even with almond cheese (for a non-dairy version). Just make sure the eggplant is truly tender before baking it.

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1 user found this review helpful

Pasta With Tuna Sauce

Reviewed: Dec. 9, 2011

Easy and delicious for a Friday meal. Used chopped olives instead of capers and was still great!

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Sweet, Sticky and Spicy Chicken

Reviewed: Dec. 9, 2011

Delicious! Tastes like General Tso's!! Don't forget to dredge chicken in a little flour first. Also- tastes good even without the hot sauce.

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2 users found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Apr. 3, 2010

SOOO good, easy, and they taste like you labored over them for hours!! Almost like a streudle-topped-pie in bar cookie form. The perfect dessert to take to a friend's for dinner- kids and grown-ups alike found them delish.

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Flourless Chocolate Cake II

Reviewed: Apr. 15, 2009

DELICIOUS! I needed to make a gluten-free chocolate trifle, and this cake was perfect for the job. It was like a super-fudgey-brownie cake, and was excellent when paired with the whipped topping, pudding and Kahlua in the trifle. I used dairy-free margarine to bake the cake and it came out just fine. Will definitely make again.

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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Apr. 14, 2009

Delicious! I also increased the flour by 1/4 cup and baking soda by 1/2 teaspoon, and cut the salt to 1/4 tsp as recommended. A very moist cookie, and it freezes well. We made these on a Sunday in Lent and because we gave up sweets during the week, we froze them and then pulled a few out each Saturday night/Sunday and microwaved them (about 10 seconds/cookie). Very good with ice-cream!

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3 users found this review helpful

Almond Squares II

Reviewed: Apr. 14, 2009

These are very, very good. They kind of remind me of biscotti, but more moist. I recommend using two eggs rather than one- I did it by accident but I think it gave them a lovely richness. They keep well in the fridge and are excellent when paired with coffee. Will make again!

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17 users found this review helpful

Chicken Marsala

Reviewed: Apr. 14, 2009

DELICIOUS, and pretty quick and easy. I made this over and over when I was expecting, and we still aren't sick of it! I make it with dairy-free margarine and use less butter (in my case, margarine) and oil than called for and it's still delicious. We serve it over sticky rice and we don't thicken the sauce. Very, very good.

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Orange Dream Cake

Reviewed: Apr. 14, 2009

This recipe is a DREAM. I made it into a tiered cake for my parent's 30th anniversary and it worked out beautifully. Also made it using dairy-free margarine and frosted it with a simple butter-cream frosting (also made dairy-free). It was LOVELY and my mom loved it so much, she's made it several times since. A keeper!

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Porcupines

Reviewed: Apr. 14, 2009

These were GREAT; we gobbled them up. I'd recommend using 1 tsp garlic powder instead of 1/8 tsp, and instead of celery salt, one stalk of celery chopped into tiny pieces. Also, I added about 1.5 T apple cider vinegar and 2 tsp apple butter to the tomato sauce. Made for a tangy/sweet sauce. Delicious beside mashed potatoes OR over rice. Will make again, and often!

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Almond Croissants

Reviewed: Apr. 14, 2009

These are great!! Just made them again for Easter. This time, I quadrupled the filling- two cans of paste went into it!! Also used Almond milk for the milk. It turned out beautifully. The only change I would make would be to spread the filling on each triangle of dough, but to put a little mound of it in the middle of each triangle. Any extra filling went on top of the croissants at the end (before baking).

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6 users found this review helpful