Notes about Recipes in this book

• Mom's top of the stairs clam dip

  • anightowl on January 09, 2017

    A flashback to childhood! My mom made a recipe very like this for her parties when I was young. I used 2 flat cans of clams instead of the one recommended (couldn't find that size), and added more scallions for the crunch. I left out the mayo the second time I made it, as I thought it overwhelmed the other flavors (I'm not a fan of mayo, so maybe that's just me). Make a double batch!

• Asian chopped salad with hoisin-ginger dressing

  • ellabee on January 22, 2017

    p.180. Good way to make use of a variety of leftovers: cooked chicken breasts from broth for tortilla soup, hoisin from takeout, extra sauce from peanut-sesame udon noodles, and slivers of remnant red and green bell pepper. Combined sauces w minced ginger, veg oil, rice wine vinegar, and juice of fat lime wedge. For salad contents used chicken and peppers plus shredded iceberg lettuce, chopped scallions, shredded carrots, orange segments (cut in half), and chopped slivered almonds (toasted). Will be repeating often with variations.

• Dijon-tarragon vinaigrette

  • Breadcrumbs on April 28, 2016

    First use of this recipe and this book. I quartered the recipe (that otherwise would have made enough to feed our neighbourhood!) and it worked perfectly. The dressing emulsified quickly and complimented the salad of mixed tender greens, steamed new potatoes, tomatoes and hard boiled eggs. It provided the ideal amount of acid to cut the richness of the asparagus, leek and mushroom tart I served alongside. A terrific vinaigrette recipe to add to my repertoire. I used a Chardonnay vinegar from the Niagara region. This would be lovely with a Champagne vinegar as well. Photo here: http://www.chowhound.com/post/show-spring-2016-meals-1034374?commentId=9843665

• Chipotle wings

  • sebadian on February 25, 2011

    Great flavor - sweet, hot, smoky. But the chicken needs a sprinkle of salt before baking.

• Creamy chicken dill stew

  • Compass on February 24, 2021

    P 337 j&m cooked together ?. Denny family.

• Braised pork loin with sauerkraut and onions

  • SenseiHeidi on September 22, 2019

    Great flavor! Watch the time on the pork: my 5.5 lb roast was 175* in only 2 hours.

• Crustless quiche Lorraine

  • anightowl on January 09, 2017

    See recipe for flavor variations. Recipe is well suited to customization. A variation not in the book that works well is substituting feta, spinach and chicken sausage for the bacon and Swiss cheese. If you prefer a firmer, less creamy quiche add 4 more eggs and substitute 1 cup milk for all the heavy cream. In my experience both the quiche and mini quiches take 10 minutes longer than stated to cook.

• Spinach-Boursin quiche

  • Bwolfe2 on January 04, 2020

    OMG! This could not have been more simple or yummy. It puffs up so beautifully and was delicious. It’s quite filling too.

• Toblerone fondue

  • FoodSleuth on January 26, 2015

    Couldn;t find a 6-oz Toblerone Chocolate bar - Got 3-3.5oz Swiss Milk Choc w/ Honey & Almond Nougat bars and used 4.6oz of heavy cream. Perfect fit for my "Little Dipper" (Rival) Fondue pot. Christmas Eve 2009