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Tim Perry's Soup (Creamy Curry Cauliflower and Broccoli Soup)

Reviewed: Oct. 6, 2013
Pretty tasty. I added minced garlic and fresh grated ginger and sauteed them with the onion and curry powder in a couple tablespoons of butter first. Then added in the broc/cauliflower and stock. Once cooked I blended for a smoother texture before adding in the milk and cheese. Will make again!
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Balsamic Beurre Noir

Reviewed: Sep. 15, 2013
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Classic Waffles

Reviewed: May 27, 2013
I've had much more success with other recipes. I think the fat content is too low, so it makes for a dry waffle. Also probably a little low on the vanilla. The biggest sign that this is a bad recipe is my boyfriend who begs for waffles said he could eat them.
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Norwegian Waffles

Reviewed: Mar. 18, 2012
Very very good. I have another recipe that I usually use, but wanted something faster. I was worried that the liquid content would be too much, but they were very moist and had a slightly eggy texture. I disagree with the other poster who said that they were only good with syrup on them, I felt the plain flavor was great and could eat them without sauce. I used 1 cup ap flour and 1/2 cup whole wheat, and used butter instead of shortening.
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Hungarian Mushroom Soup

Reviewed: Mar. 15, 2012
Absolutely one of the best recipes on this entire site. Don't change anything, just follow the recipe. I've passed this recipe on to multiple friends and family; ALL of the rave about it.
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Glazed Apple Cookies

Reviewed: Nov. 10, 2011
There is a reason this recipe is so highly reviewed and that's because these cake-cookie hybrids are stupid tasty. I did half butter half shortening, used 1 cup whole wheat flour and no raisins/walnuts. My boyfriend said "I hope I can eat all of these right now" when he took his first bite. I would say frosting the cookies when they have cooled is probably better than while still warm, as it instructs, since the glaze melts into the cookies - tastes great either way, but if you want the "look" then let them cool. I also followed the reviewers' instructions to bake at 375 vs 400, although I would be interested to try the higher heat with the batter that I had. I don't write too many reviews, but this one is worth it!
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Zucchini Cobbler

Reviewed: Sep. 4, 2011
I'd give it 5 stars, but I felt 2/3rds cup of lemon juice made it a little too tangy, could be depending on the ripeness of lemons. I also made the filling and put it into a traditional pie crust vs the cobbler topping so I can't speak to the exact recipe, however I fed it to friends and they thought it was apple pie. I used the big large zucchini from my yard, not bitter at all and the texture was great, didn't put in the seeds. The quantity cooks down quite a bit, so you could probably even use more than 8 cups, that was 2 of the large zuch's for me. Yum, would definitely make again with less lemon.
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5 users found this review helpful

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