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Recipe Reviews 30 reviews
Carrot Pudding
I found the prep time to be inaccurate. I cut the recipe about in half (two and a half cups of mashed, steamed carrots, 1/2 cup sugar, 2 eggs, 2 Tbsp of flour, 1/2 tsp baking powder, 1/4 tsp vanilla). I suppose I could have used a bit more baking power and vanilla. And I used less sugar than the original recipe called for, but that was intentional. I like the flavor. I like the texture. I like the sweetness level that I ended up with. But I thought the recipe was an awful lot of work. And, with all the prep time, it took over twice as long as it says. If I make the recipe again, I'll use a food processor rather than an electric mixer. And I'll probably separate the eggs, beat the egg whites until stiff, and fold them in to help the pudding "puff" more.

0 users found this review helpful
Reviewed On: Dec. 15, 2012
Curried Butternut Squash and Pear Soup
I love the results this recipe produces. I also love that it is a very flexible base from which to create variations. Personally, I prefer a very flavorful combination of butternut squash, Granny Smith apples, onions, and garlic. But I've also been quite happy with butternut squash and pumpkin. And I'm just as happy using olive oil and no cream as when using butter plus cream. Simply put, you can do just about anything you want with this recipe. Use squash and parsnips, squash and carrots, extra curry powder and cinnamon rather than the ginger, etc. Use this recipe as a starting base and use whatever ingredients you have in your fridge and whatever seasonings appeal to you at the moment.

3 users found this review helpful
Reviewed On: Jan. 8, 2012
Sarah's Rice Pilaf
Great recipe but very mild flavor, as others have noted. It works with either beef or chicken broth. If you want it to taste like it came out of a box, you need to add a bouillon cube in addition to the can of broth. Or you can mix things up by adding veggies, cheese, or both. I recommend stirring grated cheese in at the end to avoid burning. Chicken, broccoli and cheddar works. So does chicken with spinach and parmesan. Personally, I prefer the recipe as-is other than using beef broth instead of chicken. It goes great with steak.

2 users found this review helpful
Reviewed On: Dec. 20, 2010

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