Notes about Recipes in this book

• Red beans and rice

  • louie734 on June 27, 2020

    This is a staple in our house. Easily made vegan by omitting the pork products (or for those less-strict, using a small amount of smoked sausage, picked out and added to the meat-eaters' bowls). We premix the spices (adding smoked paprika) and, if using soaked beans in the pressure cooker, it is a moment's-notice dinner. Rice cooker and Instant Pot race each other to announcing doneness ... and both hold until we've got a pile of green onions chopped, and the hot sauce on the table. Dinner!

• Buttermilk pancakes

  • louie734 on June 27, 2020

    Three-fourths of this recipe is calculated with weights on a slip of paper & tucked into the page for pre-coffee mornings - our on-repeat pancake recipe. This amount makes a fine breakfast for 2 without sides, no leftovers. Almond milk subs well for dairy, a splash of vinegar stirred in to curdle. (And if XL or jumbo eggs are used, 1 is enough when calculating that 3/4 recipe!)

• Beer batter

  • louie734 on January 31, 2021

    Quintessential for epic home-fried perch. Puffs around moist fillets, browns up beautifully, and is the perfect thickness. Is the beaten egg white the secret to the puff? One note: doesn't hold well; the delicate coating steams and sogs. Fry and eat immediately.

• Fresh fruit kuchen

  • pikawicca on August 10, 2010

    Struesel: Brown sugar, no cinnamon or nuts.

• Pork scrapple or goetta 1: scrapple

  • mcvl on February 01, 2021

    Another experiment with Impossible fake meat, and it was enough of a success to be the main dish of a Pennsylvania Dutch meal, although lacking in the (to me necessary) tang of offal. (Scrapple is cornmeal mush fortified with scrap meat, sliced, and fried.) When will Impossible get to work on liver and kidneys?

• Quick pickled beets

  • eliza on August 15, 2020

    My favourite pickled beets. I use regular white vinegar and omit the onion. Very easy to make and are great in sandwiches, on salads, etc. They last for a very long time in the fridge, at least a few months if needed.

• Danish pastry dough

  • Kate123 on April 26, 2011

    Want to make apple danish with pastry like Commercial Sara Apple Danish

  • Kate123 on April 27, 2011

    Also see desert Pizza pg 89 in Baker Dean Brettschneider + Lauraine Jacobs

• Treva's pimiento cheese

  • chefmichael on July 22, 2020

    Simpler is better! Very much better in this case. I’ve made several pimento cheese spreads through the years with various ingredients, usually several more than the basic version here. But you should absolutely try the minimalist version here because it is pure and delicious. Just be sure to buy a hunk of sharp cheddar (and grate yourself!) that costs a buck or two more than a grocery store chain label. And try to use a better mayo like Duke’s. And never, ever miracle whip.

• New England clam chowder 1

  • chefmichael on October 18, 2020

    Has anyone made this? I can’t figure out how 2 cups of water to cook the clams can become anywhere close to 4 cups of liquid when done.

• White bread

  • chefmichael on August 20, 2020

    So. Good. Did the rich version with honey (need to do the calculation increase yourself!) Recommend using the paddle on your mixer for first mix (not dough hook), then do the kneading in 2 batches given the amount of dough.

• Banana bread Cockaigne

  • chefmichael on July 23, 2020

    Outstanding. Eats more like a banana-lemon pound cake (at least it did warm out of the oven!)

  • Karen_S. on May 05, 2022

    This may be the best banana bread recipe I've tried so far. I did the marbled version (using mini chocolate chips) and I added the candied ginger. I also used my KAF tea loaf pan - love that pan.

• Baked macaroni and cheese

  • sookie on October 01, 2011

    I use crumbled cheez it crackers for the topping. This is very rich, and very good. Must make a cheese sauce, which is a different recipe.

• Oven-braised parsnips

  • Delys77 on October 31, 2011

    Parsnips were quite nice, super strong flavour without being over powering. Could braise covered for only 20 instead of 25 and then finish uncovered for a bit longer than 10 minutes. Spencer didn't love, but that was mostly about parsnip.

• Creamed spinach

  • Delys77 on November 07, 2011

    i tried the version win broth and while it was decidedly less creamy it was much lighter it still very tasty.

• Roasted fennel

  • Delys77 on October 31, 2011

    Nothing to write home about. Flavour is ok but you would need to go a bit heavier on the olive oil and the parm to give it more pep.

• Au gratin potatoes

  • Delys77 on October 31, 2011

    Great for a crowd. Nice simple flavour that worked very well with homo milk. Nice crust.

• Shrimp and avocado tostados

  • Delys77 on December 14, 2011

    Pg 189 First thing to note on this one is that the recipe should be listed as tostadas and not tostados. That being said this is a very flavourful dish that comes together easily and quickly. Since it can be served cold it might be a good potluck or make ahead dish. I didn't fry the tortilla, I just grilled it but the result was very nice.

• Winter fruit salad

  • Delys77 on October 31, 2011

    This was a nice little salad but go lighter on the grapes and up the citrus. Also good with some honeydew melon.

  • sturlington on December 13, 2012

    I always omit bananas because they turn brown no matter what you do. Pineapple makes a good substitute for grapefruit, since not everyone can eat grapefruit.

• Root vegetable puree

  • Delys77 on January 11, 2013

    I served this with a steak and followed the recipe closely, except that I riced the carrots and potatoes together before adding the liquid and butter. I used milk and butter and it was just fine texture wise. A very good way to get a starch and a vegetable in one side.

• Stir-fried asparagus

  • Delys77 on October 31, 2011

    I used my wok for this as you definitely need to simmer/steam at the end. The ginger and garlic were nice and the texture of the asparagus was good, but be very careful not too overcook.

• Vegetarian chili

  • Delys77 on October 31, 2011

    Ok but you need to season a bit more heavily than called for and you should add a few other vegetables like zucchini and corn.

  • autonomatic on August 10, 2013

    Pretty good if you up the amount of chipotle chilis in adobo.

• Broccoli stir-fry

  • Delys77 on November 14, 2011

    Broccoli takes about 8 minutes in the steamer and results in just the right texture for stir fry. The sauce is very nice and the result is an excellent Asian side that has great flavour.

• Mashed cauliflower

  • Delys77 on October 31, 2011

    Skipped the milk as it was clear enough and mashed by hand. Texture is a bit grainy but has good flavour and its low calorie

• Beef chow fun

  • Delys77 on February 25, 2013

    Pg. 331 I was surprised to find this dish in Joy of Cooking as the ingredients were all quite authentic. I love black bean and chilies together, and partner loves noodles so we thought we would give this a try. Delicious dish with just enough heat (I used two serranos) and a nice savoury hit from the garlic, ginger, black beans. I did steam the green beans for 3 minutes before stir frying as I was worried they would be too firm otherwise and this approach worked well. My challenge was the noodles, since I used fresh noodles they were a huge hassle to separate and I ended up with a bit of a mess. The dry noodles likely wouldn't cause this problem so I see why they suggest dried. Next time I will follow this direction but perhaps up the noodles to 10 oz dried.

• Roasted vegetable lasagne

  • Delys77 on October 31, 2011

    Delicious with a nice smoky eggplant taste and a creamy ricotta filling. I went a bit lighter on the cheese and it was fine. Would add a bit more tomato sauce.

• Granola

  • Delys77 on October 31, 2011

    Very simple to do and achieves the simple wholesome goodness of Granola. Served in a fruit and yogurt parfait and it was great.

• Becker barbecued shrimp

  • Delys77 on October 31, 2011

    Far too spicy to go with the shrimp with a rather watery sauce. The salt level is also far too high

• Shrimp or crawfish etouffe

  • Delys77 on October 31, 2011

    This recipe s pretty good with a bit of tweaking. You added more worcestershire, doubled the hot sauce and the tomato paste. You can also put less stock, maybe 1 to 1.5 cups.

• Cod boulangere

  • Delys77 on November 30, 2011

    Pg 399 This is somewhat of a one pot recipe which makes a pretty good dinner but it does cry out for a sauce. I served with a a sauce ravigote and it worked well. I did have to crank the heat in the oven a bit to brown the potatoes and fish a bit. I would actually suggest simply pan frying filets and roasting the potatoes and onions, this way you will get more colour and better flavour on all components.

• Fish baked in covered dish

  • Delys77 on October 31, 2011

    No fuss no mess, very easy to do with a great little sauce.

• Fillets of sole Florentine

  • Delys77 on November 07, 2011

    I liked everything about this sauce except for the sole. the sauce and creamed spinach with the au gratin were all great but I have come to realize I don't like sole. I will likely try with tilapia or haddock and might try to steam or pan fry the fish but the components themselves go very well together.

• Breaded panfried fish fillets

  • Delys77 on October 31, 2011

    Used a mix of cornmeal and flour and the crust was nice and thin and crispy, would be perfect with a nice remoulade

• Broiled lemon garlic chicken

  • Delys77 on October 31, 2011

    Not very good. Super tangy from the mustard and the lemon with a poor texture.

• Chicken kebabs

  • Delys77 on October 31, 2011

    Simple and easy on a weeknight if the marinade is pre made. Flavour is pretty good, but you broiled so you have to fiddle with the times (a bit longer) but keep an eye on it. Go a bit easier than they say on the lemon.

  • sturlington on March 26, 2013

    I thought these were quite tasty with the herb vinaigrette, easy to make without a lot of time and adaptable to whatever veggies I have on hand. Can vary the vegetables of the vinaigrette for marinating. Marinate 30 minutes - 2 hours. Leftovers can be used for salads. P 427

• Jamaican jerk chicken

  • Delys77 on December 05, 2011

    I pan fried and then finished I the oven and it yielded a juicy and flavourful result that is more citrusy than traditional but still relatively tasty.

• Sauteed chicken breasts with mushroom sauce

  • Delys77 on October 31, 2011

    Her method for doing the chicken breasts works super well so long as the pan is very hot. The sauce was done with half and half and it was still rich enough and quite nice. Quite quick to make.

• Sauerkraut soup

  • Delys77 on October 31, 2011

    Pretty good for a simple cabbage soup. It is lighter than lots of other recipes for cabbage soup and the leeks as well as the caraway give it a nice flavour.

• Vegetable soup

  • Delys77 on October 31, 2011

    Super simple but very nice in its own way. Spencer likes it a lot. Added a sprig of thyme.

• Butternut squash soup

  • Delys77 on October 31, 2011

    Nice flavours, I think the roasting definitely brings out some richness and the ginger compliments well. Spencer likes it

• Potato leek soup

  • Delys77 on October 31, 2011

    Added a bit of savoury to jazz it up a bit. The flavour is nice if a bit simple.

• Cream of broccoli soup

  • Delys77 on November 06, 2011

    Pg 144 This is a simple but tasty soup. It gives you exactly what you would expect from a cream of broccoli soup. I was a little worried about the amount of liquid but the texture worked out just fine. The flavour of the broccoli is very well balanced with the cream and butter.

• Curried chicken or turkey salad

  • Delys77 on November 11, 2011

    I've always been a big fan of curried chicken salad and this is an excellent rendition. I went with the suggested mango chutney in the dressing and it was very nice. Also, the brief cooking of the curry powder takes the tinny flavour out of it. I did however go a tiny bit lighter on the dressing. Great little salad.

• Becker sour cream dip

  • Delys77 on November 28, 2011

    Went with the variation that includes horseradish and it was pretty good. Nothing to write home about, but a nice simple dip with pretty good flavour.

  • napangel on December 13, 2012

    This is a family favorite. I love how the lemon zest brightens the flavors. I've never tried the horseradish variation.

  • taste24 on June 29, 2020

    I did not add horseradish, but maybe that would make this better. I thought that the lemon zest overpowered the whole dip and made it too sweet - could not taste the soy sauce very much, even after adding more + garlic and onion powder. Will not be making this again

• Baked honey shrimp

  • Delys77 on November 11, 2011

    Pg 84 About 6 minutes in the oven yields a nice little shrimp that can be used as an app or entree. Basting with the sauce during cooking might add some more flavour. You could also up the citrus a little bit.

• Chicken rice casserole

  • Delys77 on February 19, 2013

    Pg. 96 Basic and pretty good but you need to jazz it up a bit. I would add some herbs to the milk and broth mixture and let it steep in a warm sauce pan before making the béchamel. Also, salt your bechamel after tasting. Finally, double the mushrooms.

• Spicy seafood stew

  • Delys77 on May 22, 2012

    Pg 100 I didn't have the time or the inclination to do this in the slow cooker. Overall the flavour is pretty good, especially the slight heat. The dish is also very healthy and goes well with a nice piece of crusty bread. I would also consider adding a bit of cubed potato.

• Spicy seafood stew with orzo

  • Delys77 on May 22, 2012

    Pg 100 I didn't have the time or the inclination to do this in the slow cooker. Overall the flavour is pretty good, especially the slight heat. The dish is also very healthy and goes well with a nice piece of crusty bread. I would also consider adding a bit of cubed potato.

• Quiche lorraine

  • Delys77 on October 31, 2011

    Fabulous, could go slightly easier on the bacon but just delicious.

• Au gratin

  • Delys77 on November 07, 2011

    all the variations are delicious but that is a given from bread butter and cheese.

• Apple walnut muffins

  • Delys77 on October 31, 2011

    Rich and moist with a great apple cinnamon flavour

• Double chocolate muffins

  • Delys77 on October 31, 2011

    These are a bit more work but the result is rich and cake like. You might want to use muffin liners as they tend to stick some. Spencer likes these a lot.

• Whole wheat rolls

  • Delys77 on October 31, 2011

    Quite light for whole wheat, with a nice crumb and a great size. Freezes super well.

• Curry mayonnaise

  • Delys77 on November 11, 2011

    Very nice curry mayo, especially with the chutney variation. The brief cooking of the curry powder takes the tinny flavour of the preground spice out. Very nice.

• Teriyaki marinade

  • Delys77 on October 31, 2011

    Put this on a piece of salmon and it was very flavourful. It seems very authentic but you might want to go a bit lighter on the garlic. Also, be careful with fish as it will definitely overpower it easily.

• Cajun dry rub

  • Delys77 on August 15, 2012

    Nicer than the premade mixes that are usually too tame and a bit heavy on the salt. I also tried the blackening instructions that are refunded in the recipe and they worked perfectly.

• Jamaican jerk paste

  • Delys77 on December 05, 2011

    Much more citrus than most jerk pastes. Overall quite tasty if not super authentic. I went with 4 serranos as I couldn't find scotch bonnets.

• Beef stew

  • Delys77 on October 31, 2011

    Nice and simple to put together with really good flavour. Portion is relatively small but adequate if accompanied by something like a roll.

• Pan-roasted pork tenderloin

  • Delys77 on August 20, 2012

    Pg 503 Served this with the herb pan sauce from the same book and it was pretty good. I think doing the whole thing on the stove is messy and takes a bit too long. I would suggest searing then finishing in the oven.

• Country-fried pork tenderloin with gravy

  • Delys77 on March 13, 2012

    Pg 503 There are a lot of nice things about this recipe. The sprice rub works very well with the pork, and the dredge and fry approach results in a juicy and flavourful piece of meat, which is not always the case with tenderloin. The only oddity is the butterflying of the pieces. I suppose you get more of a strip shape, but really I don't see why one couldn't do medallions. Butterflying isn't much work, but also doesn't add much.

• MacLeid's Rockcastle chili

  • Delys77 on April 19, 2012

    I was expecting this chili to be quite different from my regular rendition since it involved a bottle and a half of dark beer and 8 oz of bacon, two things which I expected woudl create a great depth of flavour. Unfortunately this didn't happen. At the end of the day the chili was good, but it wasn't anything special. The beer (despite using a very dark brew) and the bacon (despite the large amount) were entirely imperceptible. Moreover, there were a few ommissions or oddities in the recipe. Firstly she calls for you to brown the bacon and set it aside, but she never says to put it back in. I ended up garnishing with mine. Secondly, she has you brown the meet and aromatics in a pan, then deglaze, and then move it all to a dutch oven. I didn't understand the point of this. Why not simply brown in the dutch oven, discard some of the fat, then deglaze and continue with the recipe. I won't repeat this one, it is more work without any additional flavour.

• Herb pan sauce

  • Delys77 on August 20, 2012

    Pg 547 I used the cream and the mustard that were listed as optional and I really think they are necessary to bring good balance to the sauce. Great compliment to the pork tenderloin.

• White sauce (Sauce bechamel)

  • Delys77 on November 07, 2011

    I tried the thick be Jamel for souffle and the exhnique worked well but I left out a bit of the seasoning as I prefer a simpler sauce

• Veloute sauce

  • Delys77 on November 30, 2011

    Pgg 598 The instructions yield a lovely veloute with a great flavour for a base

• Ravigote sauce

  • Delys77 on November 30, 2011

    Pg 599 Takes a bit of time but yileds a very flavourful sauce that is excellent on fish or chicken.

• Lemon oregano vinaigrette

  • Delys77 on October 31, 2011

    Very nice if a bit involved because of the frying of the shallot and garlic and the reducing of the lemon juice. I would say you should only plan on making this if you are doing it in advance.

• White bean dip with rosemary and garlic

  • melpy on December 30, 2016

    This needed a lot more olive oil to be smooth, I also added sage, thyme, lemon juice and salt because it was so bland.

• Pork shoulder with mustard and rosemary sauce

  • audryn on January 20, 2012

    Slow-cooker recipe. Also needs 1C dry white wine.

• Hot dogs

  • spharo00 on December 30, 2013

    This is a basic hot dog recipe. I cooked mine whole in a skillet and added ketchup as a topping. One thing I've never tried before is toasting and buttering the buns. It had a toasty, crunchy aspect that I liked.

• Lasagne

  • spharo00 on March 26, 2012

    This is by far the best lasagne I've made. The recipe is so simple and easy to put together and it tastes amazing. I used homemade ricotta from Smitten Kitchen and jarred tomato basil pasta sauce. I also used no-boil noodles and it worked like a charm. Served with garlic and herb toast.

  • sturlington on August 24, 2014

    Very easy to make. I scaled down the recipe and made "individual" lasagnes in smaller pans. One had sausage, one was meatless. Both were delicious. Leftovers were frozen. A family pleaser!

• Pan-broiled grated potatoes

  • spharo00 on April 06, 2012

    These potatoes were very easy to make and the recipe made a large amount. I had meatloaf and salad alongside. There was even enough leftover to have breakfast the next morning. Potatoes with a poached egg on top. Mmm.

• Bell peppers stuffed with rice

  • spharo00 on April 01, 2013

    I used cooked barley and cajun seasoning in place of the cooked rice and curry powder. I also used some homemade vegetable stock. These turned out spicy and savory. The mixture of the barley, veggie stock, and Parmesan really was delicious.

• Penne with vodka sauce

  • spharo00 on January 12, 2013

    I never have vodka in the house so I have made this countless times with chicken broth as a substitute. Depending on who I am cooking this for, I will sometimes leave out the onion. The dish is just as good without it. The sauce is also really great with farfalle pasta. There's really no way to go wrong with this dish. It is quick to prepare and simply delicious.

• Fresh herb vinaigrette

  • spharo00 on June 20, 2012

    I made this vinaigrette with dill and used it to marinate grilled chicken. The chicken was moist and juicy, absolutely how grilled chicken should taste.

• Creamy dijon dressing

  • spharo00 on May 22, 2012

    This recipe is very similar to ranch dressing in my opinion. It is very creamy and has a bit of a tang from the buttermilk. I halved the recipe and used dried parsley and dried dill because I didn't have either of those fresh. I can only imagine how wonderful it would taste with all fresh herbs. Quick and easy, I will be making this regularly.

  • sturlington on March 11, 2015

    Yogurt and milk can be substituted for sour cream and buttermilk. This is a very light and refreshing dressing.

• Creamy horseradish dressing

  • spharo00 on January 27, 2013

    I used this as a dip for fried, pickled okra. This was a very thick and creamy dressing that was good as a dipping sauce. I used black pepper instead of white pepper since that is what I had on hand.

• Carrot cake

  • spharo00 on June 20, 2012

    This is a moist cake, filled with nuts and carrots. I used pecans in place of the walnuts and left the pineapple out. I topped these with a cream cheese frosting.

• Royal or quick decorative icing

  • spharo00 on January 27, 2013

    We used these to decorate gingerbread cookies. The icing tasted just like the decorative icing used in bakeries, and it was very easy to work with.

• Quick brown butter icing

  • spharo00 on June 20, 2012

    This icing was inedible. I'm not sure what I did wrong here, but when I added the powdered sugar to the melted butter and started to mix, the sugar solidified into a solid clump on my beaters. I actually had to knock the beaters on a hard surface to break it loose. I'm sure this was an error on my part, but I couldn't say what it was. The whole mess went in the trash.

• Stuffed butterflied eye of round or top round roast

  • scparks on July 01, 2012

    page 471 Roasts at 325 degrees

• Ground turkey or chicken loaf

  • sturlington on October 16, 2013

    Used this recipe to make meatballs and it was good. I would also like to try the loaf version with a gravy or tomato sauce on top.

• Turkey or chicken meatballs

  • sturlington on October 16, 2013

    This recipe is based on the turkey meatloaf recipe that immediately precedes it. The recipe makes enough meatballs for 3 spaghetti dinners for my family of 3. I froze the extra. Family gave it 5 stars.

• Sesame chicken

  • sturlington on June 25, 2015

    Rather than using the sauce to marinate the chicken, I serve it more as a dipping sauce for pre-cooked chicken as well as various vegetables: carrots, peppers, broccoli, cucumbers, celery, snow peas would also be good. I usually serve with spaghetti or udon noodles, which can also be tossed in a bit of sauce. Very flavorful, easy and a family pleaser.

• Chicken or turkey fricasse

  • sturlington on November 11, 2012

    P432. Can also be made with boneless chicken breasts. Time to make: <1 hr. Keeps up to 3 days for reheating. Comfort food, always enjoyed by family. There is one variation, with dumplings, that follows.

• Chicken cacciatore

  • sturlington on February 17, 2013

    P433. Very easy and tasty. Can be made with boneless chicken breasts. Time to make: <1 hr. The leftovers make a good pasta sauce.

• Soft polenta

  • sturlington on February 17, 2013

    Made to go with chicken cacciatore. Very easy and tasty. Use leftovers for baked, fried or toasted polenta (variations follow). p349

• Cheese filling

  • sturlington on December 09, 2015

    Makes enough to fill 12 shells.

• Baked manicotti or jumbo shells

  • sturlington on December 09, 2015

    Use premade tomato sauce. Reduce amount of cheese. Bake at 400 for 30 minutes.

• Broiled fish fillets with lemon

  • sturlington on October 29, 2013

    Very easy method for cooking cod and other white fish fillets.

• Broiled fish fillets with seasoned bread crumbs

  • sturlington on October 29, 2013

    Takes the broiled fish recipe a step further. The bread crumbs add a welcome crunch to the dish, and it's not any more difficult or time-consuming than the original.

• Pasta and beans (Pasta e fagioli)

  • sturlington on February 19, 2014

    Quick enough for a weeknight. Could use more stock than called for as it does get quite thick. p329

• Leftover potato cakes

  • sturlington on March 18, 2015

    An easy way to use up leftover potatoes. Mashed potatoes are not required--just mash up the cooked potatoes before making the cakes. I didn't need additional liquid beyond the egg to bind it all together. Coated in flour and a little breadcrumb before frying. Tasty with eggs.

• Sauteed greens with garlic

  • sturlington on April 04, 2013

    P278. Very good with kale; also can be made with chard and beet greens. Time to make: ~15 minutes. I liked the variation with soy sauce added. Must remember to take it easy on both garlic and red pepper, although tasty nonetheless. Leftovers keep well and are good eaten cold, as a salad.

• Sauteed cabbage

  • sturlington on March 22, 2015

    Finish on the stovetop and omit the sour cream and caraway seeds. P263.

• Refried beans (Frijoles refritos)

  • sturlington on March 25, 2013

    This recipe uses cooked dried beans or canned beans. Best with bacon drippings. Time to make: 30 minutes. Useful for accompanying any Mexican dish or for stuffing burritos or tacos. Leftovers heat up well or can even be turned into soup. Also can serve with tortilla chips. P254

• Steak fajitas

  • sturlington on February 02, 2015

    A good marinade that really pleased the steak eaters in the group. I used the same marinade for chicken and it was also good.

• Spanish omelet

  • sturlington on June 12, 2013

    Fast and easy with pre-cooked potatoes and peppers.

• Ground beef taco

  • sturlington on December 03, 2014

    A basic recipe but a good one. Reminds me of taco night when I was growing up.

• Cheese toast

  • sturlington on November 02, 2013

    What's not to like? Open-faced cheese sandwich with bacon. Good accompaniment to soup.

• Bagels and lox

  • sturlington on February 17, 2013

    This is not really a recipe, just assembly instructions.

• Philly cheese steak

  • sturlington on October 16, 2013

    Made with chicken.

• Caesar salad

  • sturlington on May 02, 2013

    P159. Time to make: 10 minutes. Making the croutons is an additional 10 minutes. This salad was delicious, zingy in a way that the restaurant versions aren't any longer. The recipe does not make a lot of dressing; I cut it in half and it was barely enough for 2 side salad portions. I like that it calls for either an egg or mayonnaise, so it can either be more authentic or easier to cut down. I also used anchovy paste instead of canned anchovies. This salad calls out for some protein, as indicated in the headnote; I didn't have any meat, so ended up scattering a chopped hard-boiled egg on top. Really good. Leftovers don't keep.

• Spinach salad

  • sturlington on August 26, 2014

    This was a hit with the husband. Make it a meal with bacon, croutons, and coddled eggs. I also added tomatoes and red onion to make it more substantial.

• Tangy coleslaw

  • sturlington on July 01, 2013

    Not quite as tangy as I would have liked, but a decent basic coleslaw recipe.

• Asparagus sesame salad

  • sturlington on April 22, 2015

    This dressing could be used for other cooked green vegetables, such as green beans or bok choys. I omitted the sugar.

• Edamame and carrot salad with rice vinegar dressing

  • sturlington on March 26, 2013

    A nice twist on peas and carrots, with a subtle Asian flavor. This salad was light, refreshing, easy and different. Would definitely make again. Notes--substitute sesame oil for a more Asian flavor. Raw garlic is too pungent--omit. P167

• Marinated cucumbers

  • sturlington on July 07, 2013

    Always a favorite way to use up garden cucumbers. I mix the brine, pour it over the cucumbers, and then fill the container with water, so all the cucumbers are in the liquid but the vinegar is not excessive. Keeps well for a few days in the fridge. Two versions, one with rice/white wine vinegar and one with cider vinegar. P167

• Potato salad

  • sturlington on July 01, 2013

    The vinaigrette variation is simple and good.

• Pasta salad with grilled chicken

  • sturlington on June 05, 2013

    Bland. I think this would have tasted better without the pasta.

• Creamy macaroni salad for a crowd

  • sturlington on April 18, 2013

    This is good with any kind of small pasta. Can substitute veggies, for instance, cherry tomatoes instead of peppers. It does need more salt than called for, which is none. Uses Creamy Dressing for Coleslaw (p578). p172

• Vegetable sandwich or wrap

  • sturlington on June 23, 2013

    I believe this is from the sandwich suggestions at the beginning of the chapter. Good reference when making sandwiches.

• Nut butter

  • sturlington on April 04, 2014

    May have to add a couple of tablespoons of oil.

• Corn chowder

  • sturlington on March 17, 2014

    Substituted stock for milk. Worked well. Garnish with crumbled bacon, sliced scallions, dollop of sour cream, and grated cheddar cheese. P143

• Becker chicken soup

  • sturlington on February 12, 2015

    A good soup, but cooking time is too long for weeknight dinner. I liked the touch of curry powder.

• Chicken, avocado, and tomato soup

  • sturlington on February 05, 2013

    A good quick lunchtime soup. Uses leftover cooked chicken. I usually have the ingredients on hand. I substituted salsa for the tomatoes. Serve with tortilla chips.

• Baked potato soup

  • sturlington on November 19, 2014

    Note that this soup requires the potatoes to be baked before starting. Therefore, a good use for leftover baked potatoes. If you are like me and didn't notice this before starting, and you just want a potato soup with baked potato toppings, it's probably better to make the potato and leek soup on the same page, substituting onions for the leeks, and then top with sour cream, cheese, bacon and chives. Also far less cream that way.

• Chicken or turkey Divan

  • sturlington on November 19, 2012

    Comfort food, p112. Uses cooked chicken breast. Can substitute turkey breast. Top with Mornay Sauce (p551). Serve with broccoli or asparagus.

• Chicken or turkey chili hash with sweet potatoes

  • sturlington on April 04, 2013

    Good when you have leftover cooked chicken/turkey, or leftover cooked potatoes, or both. Contrary to the title/category, this is not a chili. It calls for chili powder, but I used a less hot southwest seasoning mix, and it was still very tasty. p108

• Chicken burritos

  • sturlington on June 12, 2013

    Very basic burrito. Good with leftover chicken.

  • mharriman on February 16, 2018

    I agree with Sturlington that the recipe makes a pretty basic burrito. My husband and I like basic burritos, so this recipe was a hit with us. I really liked that it took 30 minutes to prep everything, heat up the burrito shells, fill the burritos, heat the filled burritos, and serve. There was also only one cooking pan to wash. A wonderful way to use leftover chicken and get a comfort food dinner on the table after a busy and draining week.

• Chicken enchiladas

  • sturlington on August 28, 2014

    Easy and yummy.

• Slow-cooker vegetarian chili

  • sturlington on October 27, 2013

    I had to alter the recipe a bit. I cut the jalapeño and chili powder in half because we are losing our tolerance for spicy, and I also added a can of tomatoes and cut the water. This is a good and easy recipe that can take a fair amount of tinkering. Great for a party. p101 (printed my adapted version)

• Salmon, potato, and spinach casserole

  • sturlington on November 17, 2014

    This was tasty but quite rich. Takes healthy ingredients and makes them unhealthy.

• Texas caviar

  • sturlington on December 17, 2014

    I use Southwest seasoning mix and add a little lime juice at the end. P73 This does not taste quite like the restaurant-style Texas caviar I was looking for. I am still playing with the recipe. Husband likes, though.

• Baked artichoke dip

  • sturlington on March 13, 2016

    Very easy and a party hit. I added mozzarella as well as parmesan.

• Marinated mozzarella

  • sturlington on May 04, 2013

    Requires several hours' marinating time. P77

• Broiled stuffed mushrooms Cockaigne

  • sturlington on December 28, 2014

    Everyone seemed to like these and they were easy to prepare ahead of time, then just throw into the oven as guests were arriving. They were only good hot--got kind of mushy as they cooled--and did not keep well.

• Fresh strawberry sauce (Strawberry coulis)

  • sturlington on July 07, 2013

    Very easy. Makes a nice sauce for pound cake and berries. Can be frozen.

• Baked apple butter

  • sturlington on October 20, 2013

    Takes ten hours in the oven. A slow cooker is a better choice.

• Naturally sweetened apple butter

  • sturlington on October 20, 2013

    This is a variation of baked apple butter. Requires ten hours' baking time.

• Pickled dill beans

  • sturlington on March 17, 2015

    Fast and easy. Everyone enjoyed them.

• Croutons

  • sturlington on May 02, 2013

    A good basic how-to for making croutons. Covers every variation. In the basic permutations , the croutons could use a little coarse salt.

• Applesauce cake

  • sturlington on November 08, 2014

    An adaptable recipe. Can add dried fruit and nuts or omit, use brown or white sugar. The cake is moist and not too heavy, a good snacking cake.

• Orange toast

  • sturlington on January 28, 2013

    Like cinnamon toast but with orange juice. This would probably be better with brown sugar. I used fresh-squeezed orange juice. A kid-pleaser.

• Cornmeal pancakes

  • sturlington on March 28, 2013

    These little pancakes were easy to make and a savory addition to breakfast-for-dinner. Will make again.

• Chicken or turkey croquettes

  • sturlington on April 27, 2015

    Prepare 2 hours in advance. Deep-fry.

• Creamy dressing for coleslaw

  • sturlington on April 18, 2013

    Used for macaroni salad. Too much mayonnaise. I cut it with plain yogurt (2 parts mayo, 1 part yogurt). Needs salt and pepper. Rice wine vinegar is good in this with the yogurt. Sugar is not necessary.

• Yogurt herb dressing

  • sturlington on January 11, 2013

    P577. Tasty, especially with tarragon Dijon mustard, but requires a bit of thinning. I added a tablespoon of olive oil. Keeps. well.

• Quick sour cream coffee cake

  • sturlington on May 04, 2014

    Easy to make, everybody liked it enough to eat it 3 days in a row. I liked that the nuts were optional in the streusel topping (p799) as my husband only wants coffee cake without nuts. Definitely a keeper recipe. p630

• Corn bread, muffins, or sticks

  • sturlington on February 16, 2015

    Simple, quick and good. This a versatile recipe for weeknight cornbread. I usually have the ingredients on hand.

• Sour cream muffins

  • sturlington on November 18, 2015

    Can be made with sour cream or plain yogurt.

• Mexican hot sauce

  • sturlington on May 05, 2013

    P566. Suggested with Huevos Rancheros, p196.

• Marinara sauce

  • sturlington on October 16, 2013

    Simple and easy marinara sauce used to top spaghetti with turkey meatballs. It went over well with the family.

  • julies252 on January 03, 2015

    Delicious, easy to make and freezes well for use in multiple recipes. My go-to standard. If you have canned tomatoes, fresh basil, parsley, garlic and olive oil, you can have a yummy pasta sauce in minutes.

• Chicken chili verde

  • sturlington on March 24, 2013

    Use for chicken tacos.

• Ohio farmhouse sausage chili

  • sturlington on November 05, 2012

    I thought it was fine, and pretty easy. Husband didn't like it as much. Next time try bulk sausage instead of link.

  • Dannausc on February 19, 2018

    I used pinto beans instead of red kidney beans, because I couldn’t find my kidney beans. It was really good.

• Lemon syrup

  • AliciaWarren on August 03, 2013

    Also search under lemonade and lemon cordial.

• Milk shake

  • emiliang on July 21, 2016

    The proportions were a bit off. This came out more like chocolate milk than a shake. Start with half of the required milk - it may be enough.

• Cream of cauliflower soup

  • emiliang on September 29, 2013

    Really good flavor without a ton of butter or cream. Taste is pretty similar to cream of broccoli soups. About 75-90 minutes start to finish. Serve with a good bread.

• Cream of asparagus soup

  • emiliang on April 14, 2013

    A nice, springtime soup, especially if you add some fresh shelled peas when you add the asparagus and you have it with some homemade croutons. I substituted a leek for the onion. The recipe doesn't call for either celery or nutmeg. The EYB index is wrong in that regard.

• Corn pudding

  • emiliang on June 25, 2013

    Great side dish, especially the variation with grated cheese.

• Stovetop macaroni and cheese

  • emiliang on January 31, 2016

    This was pretty good. It uses egg as the thickener instead of flour, lending the entire dish a creamy texture and delicious taste. A little more labor intensive than the baked varieties of mac and cheese, but not by a lot.

• Sardine toasts

  • emiliang on February 16, 2015

    Very good for a quick lunch, especially on thickly-cut caraway bread. The ingredient list should include lemons and onions. Fennel is optional, so it should be removed from the list.

• Banana bread cockaigne

  • emiliang on April 18, 2013

    Simple and delicious. The bread stays fresh and moist for at least 24 hours. When baking it, check for doneness 10-15 minutes earlier than indicated or it might burn. Indexed ingredients should include lemons.

• Beer bread

  • autonomatic on September 08, 2013

    Quite possibly the easiest quickbread in the universe to make, and that's saying a lot. Edible, not amazing. Note the website errata for this book: you want two teaspoons of baking powder, not tablespoons.

• Oatmeal chocolate chip cookies

  • autonomatic on August 10, 2013

    Better the next. Chocolate chunks might be better than chips here.

• Cauliflower and potato curry

  • autonomatic on August 17, 2013

    Fair bit of prep time, but the results are easy and tasty. Cheap ingredients.

• Cream of spinach soup

  • autonomatic on August 10, 2013

    This was better as leftovers. Good with shredded parm.

• Portuguese greens soup (Caldo verde)

  • autonomatic on August 10, 2013

    This is easy and cheap to make, and super tasty to boot. Used lemon olive oil for a nice zing.

• Tuna salad

  • autonomatic on August 10, 2013

    Really bland as is: better with hot sauce, sriracha, green onions, etc.

• Corn bread tamale pie

  • autonomatic on September 07, 2015

    Tweaked the recipe a bit to add a bunch of chiles.

• Brownies cockaigne

  • yassoma on August 20, 2016

    Good brownie, not overly rich, I feel like the majority of people will like it, as it's not too much of anything.

  • Dannausc on February 25, 2018

    I added the optional chopped pecans. I don’t think I’d ever made brownies with foil on the bottom. I had to cook them about 9 minutes longer than suggested. They were quite good, but next time I’d use walnuts instead of pecans.

• Caribbean callaloo

  • vhague on November 04, 2016

    Trinidad version

• Indian lentil puree (Dal)

  • vhague on July 26, 2017

    Needs more punchy flavor. A bit bland as-is.

• Buttermilk biscuits

  • mharriman on August 25, 2019

    Light and fluffy. I decided to add this to the leftover chicken meal I made yesterday. The dough is easy to mix up, and the biscuits bake quickly and beautifully. This will be added to our once-in-a-while treat that I’ll repeat when I’m in a southern cookin’ mood.

• Becker Brussels sprouts

  • mharriman on November 29, 2019

    Decided to keep it simple for Thanksgiving this year and made three sides from this cookbook. Sautéed as directed, my Brussels sprouts were dark brown on the undersides after 15 minutes cooking in garlic butter on medium low. These were okay but not as good as other Brussels sprout recipes I’ve made.

• Cranberry sauce and jellied sauce

  • mharriman on November 29, 2019

    The recipe for this is exactly what was on the back of my package of fresh cranberries but this recipe includes a list of add-on possibilities. I would never think to add cut up apples to traditional cranberry sauce, but decided to do so, and it gave a nice crunch and complement to the sweet sauce. Some of the choices seemed peculiar to me, but Just having this list as a resource makes the recipe worth having.

• Scalloped potatoes

  • mharriman on December 11, 2018

    I was in the mood to make a side dish with what I had in my cupboard and pantry, and found one with recipe II. I’m usually not a fan of dishes that use prepared soups, but this was rich and satisfying. I used russet potatoes with wonderful results. A nice comfort food on a very cold December night.

• Candied sweet potatoes

  • mharriman on November 29, 2019

    I really liked this version. You sprinkle brown sugar and dot the cut potato tops with small pieces of chilled butter before baking, but it’s mostly the spice of ginger, the zest of the lemon, and the juice of the fresh lemon that adds the flavor. I liked that the sweet potatoes are the main flavor and not overtaken by cloying sweetness. I made these ahead and warmed them up as the bird was resting. Worked well.

• Tortilla chips

  • mharriman on January 27, 2019

    Instead of purchasing store bought, as I usually do, I decided to make some myself as I had a stack of leftover corn tortillas needing to be used up. These were very simple to make and tasty. My main problem was that the tortilla wedges go from pale to dark very fast in hot oil. My third batch was the best because I realized they need just a few seconds to cook. I will definitely try these again whenever I’m having chili.

• Sweet-and-sour pork, chicken, or turkey

  • mharriman on January 20, 2018

    I was looking for a new way to use leftover whole roasted chicken and was pleasantly surprised to find a “Leftovers” section in the Joy of Cooking index. This recipe made a delicious sweet and sour sauce that was thick and generous with pineapple, green bell pepper, and onion. My husband and I liked it very much. It was easy to prep and then cook in one large sauté pan. I made the accompanying rice in a rice cooker. Easy clean up.

• Twins sandwich

  • Applepie24 on August 14, 2014

    Served warm.

• Eggs Florentine

  • Applepie24 on June 22, 2015

    This works best if the eggs are just under done before adding to the spinach.

• Coffee-flecked angel cake

  • Applepie24 on June 07, 2015

    Store cupboard ingredients include cream of tartar and lemon juice.

• Mint sauce

  • Applepie24 on April 05, 2015

    You will need a cup of sugar too. Also, it is quite a large amount of vinegar that required.

• Tomao and goat cheese quiche

  • jjankows on December 01, 2015

    I've made this many times through the years whenever I'm in the mood for goat cheese. One of our family favorites.

• Masala chai

  • elliemac on March 25, 2023

    3/5 hard to get spices and just better to do chai tea bags

• Quick whole-egg Hollandaise

  • bellezora on September 01, 2015

    This recipe contains an error on page 560 corrected in the 3rd edition and noted in the Errata on the Joy of Cooking website. Along with the egg yolks and water, add 4-5 TEASPOONS FRESH LEMON JUICE.

• Irish soda bread

  • bellezora on September 01, 2015

    The errata corrected in the 3rd edition changes the amount of flour to 2 CUPS from the incorrect 1 2/3 cups.

• White bread

  • bellezora on September 01, 2015

    This recipe on p. 596 contains an error corrected in the 3rd edition and posted on The Joy of Cooking website. Along with the milk, sugar, shortening, butter, and salt, add 1 CUP WATER. The printed 5-6 cups of all-purpose flour was later corrected to read: 6 - 6 1/2 CUPS ALL-PURPOSE FLOUR.

• Whole wheat bread

  • bellezora on September 01, 2015

    This recipe contains an error corrected in the 3rd edition and posted on the Joy of Cooking website. Instead of making three 9X5 loaf, this recipe actually make two loaves.

• Caramel buns (Schnecken)

  • bellezora on September 01, 2015

    This recipe contains an error on page 613 corrected in the 3rd edition and noted on The Joy of Cooking website. Slice the rolled dough into 3/4 inch slices instead of incorrect 1 1/2 inch slices.

• Crisp chocolate chip cookies

  • bellezora on September 01, 2015

    This recipe on page 767 contains an error corrected in the 3rd edition and noted on the Joy of Cooking website. The instructions should read: "Prepare Chocolate Chip cookies, above, OMIT THE BROWN SUGAR AND USE A TOTAL OF 1 CUP SUGAR. Add an additional 2 Tablespoons...." and so forth.

• Sponge cake

  • bellezora on September 01, 2015

    This recipe contains an error on page 707 corrected in the 3rd edition and noted in the Errata on the Joy of Cooking website. The baking time should be ABOUT 25 MINUTES FOR TWO ROUND PANS, 40-50 MINUTES FOR A SPRINGFORM OR TUBE PAN.

• Pancakes or griddle cakes

  • bellezora on September 01, 2015

    This recipe on page 644 contains an error corrected in the 3rd edition and noted on The Joy of Cooking website. Add 1 3/4 teaspoons baking powder, not the incorrect 1 3/4 Tablespoons.

• Pecan lace

  • bellezora on September 01, 2015

    This recipe on page 769 contains an error corrected in the 3rd edition and noted on The Joy of Cooking website. In the beginning of the recipe, 6 tablespoons (1 1/4 sticks) of butter is incorrect and should read 10 tablespoons (1 1/4 sticks) of butter.

• Orange curd

  • bellezora on September 01, 2015

    This recipe contains an error on page 756 corrected in the 3rd edition and noted in the Errata on the Joy of Cooking website. The first ingredient should read "...or 2 large eggs plus 4 large egg YOLKS". Instead of strained fresh lemon juice, the recipe was corrected to read STRAINED FRESH ORANGE JUICE.

• Rosemary and brown sugar nuts

  • bellezora on September 01, 2015

    The Errata, corrected in the 3rd edition, omits the light corn syrup.

• Chicken Marengo

  • bellezora on September 01, 2015

    This recipe contains an error corrected in the 3rd edition and posted on The Joy of Cooking website.. Right after simmering for an hour and straining/reducing stock, SAUTE: 16-20 TINY WHITE ONIONS, PEELED and 1 POUND MUSHROOMS, SLICED in butter and juice of lemon. Continue as directed.

• Chicken paprika (Paprika csirke)

  • bellezora on September 01, 2015

    This recipe contains an error corrected in the 3rd edition and posted on The Joy of Cooking website. To the paprika, bay leaf, salt, and black pepper, add 1 1/2 cups chicken stock or broth.

• Standing beef rib roast, or prime rib for a crowd

  • bellezora on September 01, 2015

    The errata corrected in the 3rd edition makes this change: After roasting for 30 minutes, REDUCE THE OVEN TO 350F. This line was crossed out: about 2 hours 15 minutes for medium rare.

• Beef stroganoff

  • bellezora on September 01, 2015

    The errata makes this correction on page 476: the sentence 'Add any accumulated juices FROM the cooked meat' should read 'Add any accumulated juices AND the cooked meat'.

• Spatzle

  • rionafaith on August 21, 2016

    p. 335 -- My first time attempting to make spatzle, since my boyfriend had never had it before! Halved the recipe and it served two of us as a side perfectly. I did a combination of pushing the batter through a large-holed colander and drizzling with a spoon, which gave a nice variety of lumps. I only did the basic version (boiled) so I'd be curious to try one of the variations next time that have you sauté in butter or bake with cheese.

• Popovers

  • inflytur on March 09, 2021

    I decided to try this because I rarely use my Joy of Cooking. Popovers are simple, so I was surprised that this recipe was just adequate. The instructions did not include two basic steps for fabulous popovers- letting the batter rest to hydrate the flour and preheating the tin.

• Becker tuna salad

  • Brikl on February 25, 2017

    I would leave out the lemon peel and the radishes. Otherwise, it was alright and I'd probably make it again.

• Buffalo chicken wings 1: fried

  • Dannausc on February 19, 2018

    Good, traditional wings.

• Sukiyaki

  • Dannausc on February 25, 2018

    Okay but not super flavorful.

• Roasted asparagus

  • Dannausc on February 19, 2018

    Good and easy.

• Orecchiette with sausage and broccoli rabe

  • Dannausc on February 19, 2018

    Quick and easy. Really good.

  • Dannausc on February 19, 2018

    Quick, easy and really good.

• Pumpkin cheesecake

  • Dannausc on November 26, 2017

    It didn’t look pretty, but man did it taste great! Sooo good! I would definitely make it again. I used a Sugar Pie pumpkin from my garden. The cheesecake made Thanksgiving extra special!

• Creamy blue cheese dressing

  • Dannausc on February 19, 2018

    Good but the parsley made it turn greenish. Next time I would stir in rather than blend in the parsley.

• Fried green tomatoes

  • shylastrath on November 04, 2022

    Made these into BLTs with Bread Toast Crumb peasant bread and Southern Living green tomato mayo.

• Corn bread, corn muffins, or corn sticks

  • hbakke on March 23, 2021

    A nice basic cornbread. I made this in an 8x8" baking dish. It was a little bland, but I blame that on my eyeballing the amount of salt rather than actually measuring it. I would make this again, maybe with one of the recommended additions.

• Ranch dressing

  • hbakke on July 07, 2020

    An easy dressing (or dip if you add a bit more sour cream) to make. I used dried herbs and probably should have reduced the amount used, but it turned out well any way.

• Pumpkin curry

  • dc151 on October 17, 2021

    I made this with a red onion, added a Makrut lime leaf, threw on some toasted cashews for protein and scallions at the end. My first time cooking an actual pumpkin, I really enjoyed this dish. Served over rice.

• Pan-fried mashed potato cakes

  • taste24 on December 14, 2020

    These tasted great - I turned to this recipe for inspiration on what to do with leftover paprika and onion mashed potatoes. Next time, I will take their suggestion and add mushrooms. Note: they did not hold together well in the pan, so it was more like pan fried mashed potato pieces (not a bad things, as there was more surface area to get crunchy!)

• Hungarian mushroom soup

  • taste24 on April 19, 2021

    This was pretty tasty. I used a chicken 'Bou' cube + better than bouillion for the stock, and subbed Hungarian sweet paprika + a dash of smoked paprika for the whole 1 tbsp of smoked paprika the recipe called for. I forgot to get fresh dill so used dried, but I think the soup would be better with the fresh. Salted the onion and mushroom mixture while it was cooking, and I think the end product needed a tiny bit more salt as well. Paired it with beer braised and fried Hungrian sausage and egg noodles.

• Megan's cheddar-scallion biscuits

  • taste24 on May 26, 2021

    Fantastic biscuits. Love the cheddar and scallion flavors and the crunchy cheddar feet on the bottom.

• Waldorf salad

  • Alirambles on December 07, 2020

    It's a classic Waldorf salad. It's fine and we ate it with no complaints, but I wouldn't bother with this version again. I wished they'd given suggestions for additions to jazz it up a little, like they often do. I used raisins because I didn't have grapes on hand, and added lemon juice because I didn't have plain yogurt and IMO plain mayo is an ingredient, not a dressing.

• Fruit smoothie

  • Alirambles on October 21, 2020

    I believe there's an error in this recipe. It calls for 1/2 cup of liquid, which was not enough to blend the other ingredients. I think it should read 1 1/2 cups, instead. That made a perfect, thick-but-blendable fruit smoothie.

• Apple, peach, or plum cake Cockaigne

  • lindseyshannon34 on July 26, 2020

    This was good! I cut the sugar in half and it was still plenty sweet. Next time I would mix the cinnamon in with the sugar instead of sprinkling it on top. I used a 10 in spring form, but there was a tad of caramel leaking out the side which led to a bit of smoke in the oven. Put a pan underneath next time.

• Persimmon buttermilk pudding

  • Twysbeek on May 24, 2022

    Very ripe, mushy persimmons. This comes out the texture of a baked oatmeal. We liked it, but this makes a 9x13 pan, consider halving recipe.

• Beer cheese dip

  • Twysbeek on August 02, 2021

    Very easy! Pretty tasty, I doubled the mustard.

• Meatloaf

  • rgraham on November 17, 2020

    Great basic meatloaf.

• Bitter orange marmalade

  • rgraham on March 19, 2023

    Strange that it omits the seeds. I've been led to believe (by every other recipe) that the seeds contain a lot of pectin which is necessary.

• Steak Diane

  • ozfoodie on January 26, 2022

    Made pretty much as written and really enjoyed, but the brandy was a little strong for my taste – I reckon this sauce would be even better with slightly less. Someone used to brandy might beg to differ!

• Old-fashioned chocolate pudding

  • aisy on May 06, 2021

    This is easy and tasty! I like that it doesn't have eggs--harder to mess up the custard! I add in cinnamon for a Mexican chocolate pudding.

• Apple pie 3: streusel-topped

  • KCKB on December 26, 2022

    This is my go-to apple pie recipe when I need something quick and dependable. I love experimenting with other recipes, but I come back to this one over and over again.

• French casserole chicken

  • fbcd on November 21, 2022

    This is lovely. The apples are a good touch adding a subtle sweetness to the dish. I ended up making some adaptations. I replaced half the celery with fennel which also has an anijs-like flavour to complement the tarragon, and iended up pureeing the vegetables in the sauce rather than passing the sauce through a sieve. Next time I would rely on the pureed vegetables rather than flour to thicken the sauce.

• Chicken makhini masala

  • Thegirlwho on September 26, 2022

    Time-consuming, with a lot of ingredients, but tasty.

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