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Mushroom Risotto

Reviewed: Jun. 26, 2010

Better than Bouillon makes a mushroom stock concentrate that works wonderfully here. I make it the broth with half mushroom, half chicken stock.

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1 user found this review helpful

Hariton's 'Famous' Vegetarian Casserole

Reviewed: Dec. 13, 2010

This reminds me of my favorite ratatouille recipe, only with even more flavors. It reheats well, and I love to reheat, put it on a kaiser roll with a slice of brie and broil just till the cheese begins to melt.

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6 users found this review helpful

Baklava

Reviewed: Apr. 26, 2011

Great recipe. Easy to make and the phyllo brand I use now makes their sheets 9x13, making it even easier now that I don't have to cut them to fit the pan. I substituted rose water for vanilla for a more authentic flavor and served it as dessert at a Greek dinner for Easter. While it didn't taste exactly like the baklava I used to get in Omonia Square, it was pretty close! Re: the Greek or Turkish origin controversy, does it really matter? After all, hot dogs were originally "frankfurters" a treat invented in Germany, but nothing is more quintessentially American.

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5 users found this review helpful

Hearty Split Pea Soup

Reviewed: May 7, 2011

Better than Bouillon makes a ham broth concentrate. I dissolved two tablespoons of concentrate in 7 cups of boiling water, used a ham bone on the bottom of the crock pot before layering all the other ingredients. I also omitted the salt because of the added salt in the broth concentrate. Very nice.

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3 users found this review helpful

Mouse's Macaroni and Cheese

Reviewed: May 17, 2011

This is an easy and tasty recipe that pleased even my husband who doesn't usually care for mac & cheese. I used mild cheddar instead of American and evaporated milk instead of regular milk, because one on-line cooking site suggested that the processing of the milk might make the cheese sauce less likely to curdle.

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3 users found this review helpful

Oven-Fried Potatoes

Reviewed: Jun. 20, 2012

Great recipe! My husband kept nibbling on the leftovers long after his plate was clean. I did cut down on the oil and used olive oil, but sprayed the pan with olive oil nonstick spray and clean up was very easy. I also prefer to scrub potatoes and leave the skin on, so it was even easier and healthier.

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Dark Chocolate Cherry Fudge

Reviewed: Nov. 16, 2012

Very easy to make. I had no problem with the mixture setting up in 2 hours, but sometimes atmospheric moisture can make a difference. My daughter asked me to make a "plain" batch without the cherries and loved the results. I also made a batch and added 1/8 teaspoon each of ground ancho chili and ground chipotle chili, and a pinch of cayenne when I added the cherries, for a different flavor: warm and only slightly spicy. I think the chilis cut the sweetness while adding depth. That version will make great Christmas presents for my spice-loving friends.

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2 users found this review helpful