Notes about Recipes in this book

• Buttermilk pancakes

  • GiselleMarie on February 10, 2020

    Terrible! These didn’t brown well so they were visually unappealing, and the bland, eggy, salty taste was even worse! I love pancakes but we only make them about six times a year and I try a different recipe every time. These are the worst I’ve ever had! After cooking one griddleful, I tried to fix the remaining batter with a tablespoon of sugar, 1/2 teaspoon of vanilla, and 1/2 teaspoon baking powder, which helped but only enough to make them edible. I plan to use the remaining batter to make crepes that I’ll fill with cider-braised pork butt. I despise wasting food and I think the pork braise will do a good job masking the disappointing taste of this recipe.

• Bacon and cheddar toasts

  • julesamomof2 on December 27, 2020

    Made this appetizer for Christmas and it was a hit. Definite repeat.

• Tuna noodle casserole

  • babyfork on September 29, 2015

    Good tuna casserole recipe. I added more sherry, about 1/3 of a cup. Made once with Ronzoni Healthy Harvest extra-wide whole wheat noodles and whole wheat bread crumbs. Turned out well.

  • Rinshin on November 18, 2020

    Excellent tuna noodle. Used lobster stock in place of chicken and shimeji mushrooms for button mushrooms. Very simple dish to make with a side of green salad with frisee lettuce.

• Soft fried tortillas with tomatillo salsa and chicken (Chalupas poblanas de pollo)

  • Rutabaga on July 17, 2016

    These chalupas produce big flavor with little effort. Pureeing everything in the blender prior to cooking the salsa really simplifies things. I sauteed some chicken breasts, but rotisserie chicken would work well. We used feta cheese and fresh tomatoes as toppings. My five-year-old enjoyed eating these without the tomatillo sauce, as the other ingredients were not at all spicy, but the sauce packs a nice level of heat for adults without overwhelming the dish.

• Asparagus and prosciutto bruschette

  • Rutabaga on May 04, 2014

    This is an enjoyable spring dish, which I paired with pasta with nettle pesto for a light dinner. The only hitch was that I used super skinny asparagus, and it turns out I'm not very good at finding the natural snap point when prepping such slender stalks. There were quite a few woody ends discovered whilst eating the bruschette. Next time I will stick with medium-small stalks, which tend to have better flavor, anyway.

• Cardamom yogurt pudding with orange and cinnamon honey syrup

  • Rutabaga on April 05, 2014

    Simple to make, yet unusual and striking, this is a wonderful dessert for company. Since the recipe is for one, that means you'll need to double, triple, or even quadruple it.

• Spaghetti with creamy sun-dried tomato sauce

  • Rutabaga on May 14, 2014

    This dish is a favorite in our house. It's very rich, but by using turkey bacon I'm able to temper that a little (and a good quality natural turkey bacon actually works quite well in this recipe). It's also speedy to put together, making it an ideal weeknight meal.