Notes about Recipes in this book

• Bread and cheese pudding (savory)

  • rhb on November 22, 2022

    This is a delicious mess. I sautee the onion in butter and have subbed some of the beer with water; one baguette is a good amount for the bread. I've also made a great variation: gruyere instead of cheddar, freeze-dried shallots instead of onion, sauvignon blanc instead of beer, no cayenne. Goes great with Garlic Shiitake Mushrooms from "Recipes 1-2-3".

• Mushroom and barley soup

  • cat_vyrhdv on April 18, 2026

    A fantastic soup.

• Basic cold-tossed Chinese noodles

  • rhb on November 22, 2022

    I add some crushed Szechuan peppercorns and Worcestershire if I don't have black vinegar.

• Beef with carrots

  • rhb on November 22, 2022

    One of our very favorite recipes ever. Turns out great every time. We make it once or twice a year and is perfect for a large group of dinner guests; can be doubled, tripled, quadrupled, and more, easily (we did 14 pounds of beef one time). Everyone loves it and wants the recipe. We omitted the carrots one time because we had a carrot-hater and it was still fantastic; you actually can't taste carrot, though, even when they are in there. We usually use boneless chuck and serve with mashed potatoes.

• My pecan pie

  • rhb on November 22, 2022

    I don't like corn syrup pecan pie (I don't even like pecans very much) and I like this pie. My husband loves corn syrup pecan pie and he loves this pecan pie even more. My most recent crust recipe is Bravetart No-stress all-butter pastry crust.