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Authentic Green Goddess Dressing

Reviewed: Nov. 1, 2010

This is tasty, but way too thick when prepared as indicated. I had to add about 1/3 cup more liquid and it greatly inproved the consistency.

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2 users found this review helpful

I prepared these per directions except for omitting the nuts. They had a good flavor and looked nice, but the texture was too doughy. I develop gluten free recipes and mine never have this sort of doughy texture. I'm disappointed. Maybe they need the crunch of nuts to be worthwhile.

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0 users found this review helpful

World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Oct. 14, 2009

These melt in your mouth. I never really liked scones much (no matter who baked them) until I tried these. Addictive.

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Spinach Cheese Appetizers

Reviewed: Jan. 6, 2008

This is a relatively good recipe, but very bland and greasy. I revamped it, and it's delicious. Skip the butter. Just spray baking dish with olive oil pan spray. Use only one - 10 ounce package chopped spinach - defrosted & squeezed dry. To replace the extra spinach, finely chop (food processor) a large onion and three cloves garlic; saute in sprayed frying pan with 2 Tbsps. olive oil, until onion/garlic is golden browned and dry. Add 1/2 teasp. each dried oregano & dried garden mint to onion mixture. Cool. Use pepper jack cheese instead of plain jack. This is a hit! Tastes something like spanakopita only not so greasy.

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29 users found this review helpful

Lavender Cookies

Reviewed: Nov. 23, 2005

I tried these last year, and although I love lavender, these were doughy and not what I would call "flavorful". I won't make them again.

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8 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Dec. 22, 2004

These are pretty oily, but tastier than usual peanut butter cookies. The oats give them a nice crunch. I made them smallish and put them together in pairs with grape jelly. Husband loved them!

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0 users found this review helpful