Three Many Cooks by Pam Anderson

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  • Moroccan-inspired couscous-chickpea salad

    • Jane on October 23, 2013

      One of those side dishes that can be made according to what you have to hand, I think. E.g. I used almonds instead of pistachios, and three different colors of peppers but no radishes. And it was still good. I served it alongside Moroccan lamb.

  • Porktastic cabbage & kielbasa

    • Cheri on February 13, 2014

      This was ok. A little bland, I thought. Easy to prep and a decent winter weeknight supper. Mustard & beer add nice round notes. Must serve with a nice rustic bread to round out the meal.

    • aeader on January 03, 2014

      We loved this! The beer and mustard give it such great flavor (I used a lager). A very delicious and different way to use up some of the cabbage from our CSA. We will definitely make it again.

  • Skillet butternut squash and kale with maple-roasted pumpkin seeds

    • Fiona on April 14, 2014

      I'd picked up butternut squash and kale at the local farmer's market and this seemed the perfect recipe. I part roasted the squash and finished off in a pan, as I was doing a larger amount. The cayenne and rosemary give it some great flavours, I liked the sweetness of the maple syrup with the spice of the cayenne. Great autumn dish and went well with the pork it was served with.

  • Creamy butterscotch pudding

    • PennyG on January 27, 2013

      Don't leave out the whiskey; it really makes a difference. This is delicious!

  • Lemon and arugula farfalle with feta and basil

    • MMarlean on June 23, 2020

      6-20 Added roasted walnuts and pecorino romano

  • Oatmeal bars with chocolate and cranberries

    • eliza on September 25, 2018

      These were just ok, nothing special. There are lots of better recipes out there for this sort of thing.

  • Quinoa salad with Mexican flavorings

    • aeader on November 29, 2021

      Very flavorful, easy side dish. We both liked it very much and would definitely repeat. Left out the beans and cilantro and added extra corn (used thawed frozen corn). Decreased the salt to 3/4 tsp which was plenty. The only issue was too much water, I'd decrease to 1 1/4 c next time and/or simmer uncovered. Served with grilled steak with a southwest seasoning rub.

  • The best seven-layer dip

    • Kdmccul on January 20, 2013

      don't use low fat sour cream. need good may too

  • Almond-date blondies

    • MiChal.626 on February 24, 2014

      You can also substitute all-purpose flour for the almond flour.

  • Summer tomato gratin

    • bching on August 30, 2014

      As the author notes, the dish is better the next day.

  • French gimlet

    • bching on February 25, 2021

      Meh. I wouldn't make this again. Flavor muddled and alcohol content too high.

  • Ree’s blackberry cobbler

    • bching on July 17, 2015

      Easy and good. I used buttermilk instead of milk.

    • lajaxon on September 07, 2016

      This is a ridiculously easy and versatile cobbler recipe. I used her version on the foodnetwork web site which had less butter (4tbsps) and more sugar (1 cup in batter, 1 cup on top). I would never use that much sugar!... Amount would depend on the fruit. And that is the great thing, you can use any fruit... Peaches, berries, etc. Especially good for cooking fruit that is a bit past its prime!

  • Simple roast salmon with potatoes, asparagus, and lemon-dill-caper drizzle

    • Barb_N on April 14, 2022

      The grocery store did not have parsley or dill, so I served with watercress. I used king salmon which was very meaty. Easy but elegant weeknight meal.

  • Simple posole

    • e_ballad on December 11, 2016

      This was fine, but I think I prefer something with more zip. Very quick to put together for a lazy dinner.

  • Baked cranberry oatmeal

    • anya_sf on December 02, 2020

      I used half the amount of brown sugar in the oat mixture and the oatmeal was plenty sweet, thanks to the topping. With the full amount, this would be more dessert-like. The topping could also be omitted. Quite tasty.

  • Creamy spinach artichoke penne

    • anya_sf on September 20, 2020

      Really good for minimal time and effort. I made a few changes: used 1 lb penne, 24 oz marinated artichoke hearts (drained), and added 2 cooked, sliced chicken breasts and zest and juice of a lemon. It was still plenty saucy. The topping was very tasty but could be omitted.

  • Apple butter pancakes

    • anya_sf on October 25, 2020

      I used white whole wheat flour, which was good here texture-wise, but might have muted the apple flavor. The pancakes were good, but I would never know there was apple butter in them. Double the recipe yielded 11 4" pancakes.

  • New Year’s black-eyed peas, slightly updated

    • Lfredholm on January 01, 2021

      Used Rancho Gordo BEP with homemade ham broth. Needed more liquid b/c I did not soak, had to add liquid mult times. Otherwise good and enjoyed by all.

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  • Language English
  • Countries United States

Publishers Text

Three Many Cooks is a family affair. Pam Anderson is a well-known food writer with over 30 years experience, and she's joined here by her daughters Sharon and Maggie, often spinning food stories around their recipes. Pam is known for her down-to-earth recipes; writing and cooking with her daughters adds a lot of spice.

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