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I used this recipe as a jumping off point for my own version. I especially love the way the squash is cooked before adding it to the stuffing as it's just right to soften enough squash for the mix but not too much that the rind is too soft to stuff after. Here's what I changed: diced parsnip instead of celery lemon thyme instead of plain 1/4 cup shredded parmesan instead of egg chestnuts instead of pecans

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The Best Meatloaf I've Ever Made

Reviewed: Jan. 18, 2010

I'm just adding to the chorus. Perfect meatloaf. Bravo!

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Classic Waffles

Reviewed: Jan. 10, 2010

We love these waffles when we separate the eggs and whip the whites before adding. They turn out amazing in our belgian waffle maker when the whites are folded in just before cooking.

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Chocolate Crinkles III

Reviewed: Dec. 26, 2009

They turned out well visually but the cookie was a little too dry for my liking. I had these from another baker & they were like chewy little brownies. I'm going to investigate to see if it might have been my technique adding the eggs. A time consuming but fun cookie project. The better the chocolate you use, the better they will taste.

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Tofu Chocolate Pudding

Reviewed: Nov. 29, 2009

This recipe MUST be done in a blender or food processor - I learned the hard way that beaters just don't cut it. Also, I added a tabelspoon each of unsweetened cocoa powder and sugar to increase the chocolate flavor.

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Pumpkin Waffles with Apple Cider Syrup

Reviewed: Oct. 30, 2009

I too have a Belgian waffle iron & they took longer. I couldn't really taste pumpkin & found them a little dense in my stomach. Won't make this recipe again but I will add that they cooked up beautifully.

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Pumpkin Pancakes

Reviewed: Oct. 18, 2009

I made these with canned pumpkin and they turned out amazingly. My bf and I were both pretty excited by how delish they are. This is a new standby recipe for us!

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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: May 24, 2009

We took the advice of other reviewers but they still didn't turn out great. I think this recipe, as it stands, unfortunately, is a lemon. If you have to make that many adjustments, there's something wrong, you know?

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Spaetzle I

Reviewed: Apr. 7, 2009

I had a really hard time getting the dough to go thru the colander. Eventually, I ended up putting the top of my broiler pan, that has 1/4 inch holes all over it, on top of the stock pot with half volume of water, half of chicken stock. I had to really press and scrape the dough. It might be because I overworked the dough when I was mixing it. Or it could be because I let it sit for about an hour before pressing it. I served it with this recipe on top and it was really tasty. I also used milk and added pepper and nutmeg to the dough. I'd say, add a full 1/2 tsp of nutmeg because when I tried it without the cabbage, I couldn't even taste the 1/4 tsp I used.

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Red Cabbage

Reviewed: Apr. 7, 2009

This recipe is soo easy - especially if you use a mandoline to shred the cabbage. I was concerned when the volume of liquid didn't cover the cabbage and apples but it cooked down just right. It's tangy and the apples add a little something sweet and a different texture. I served it on top of this recipe and it was super tasty. The only thing missing was roast pork!

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Asparagus Quiche

Reviewed: Apr. 7, 2009

We made this for a dinner party and it was REALLY well accepted. Everyone was floored. It's delicious and a great springtime dish when using fresh asparagus and fancy bacon. We got our bacon at Whole Foods - it was a dry rubbed bacon that on it's own was the tastiest bacon we'd had in a long time. Get organic asparagus, high quality cheese and bacon, make your own crust, and use organic eggs and you will be in heaven.

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4 users found this review helpful