Notes about Recipes in this book

• Home fries

  • kbrooks on July 17, 2024

    Easy, tasty and versatile. Swap out the dill for chives. Use red bell pepper instead of green; or use both or a poblano. Add some minced garlic. Good with or without cheese.

• "Tex-Mex" home fries

  • kbrooks on December 13, 2024

    Yummy! We substitute Italian parsley for the cilantro and red or yellow bell pepper for the green. The tomatoes aren't necessary so we leave them out if we don't have tomatoes.

• Brie, fresh herb, and tomato omelette

  • kbrooks on December 13, 2024

    Quick and easy. Wouldn't change anything.

• Florentine omelette

  • kbrooks on December 13, 2024

    Made this with fresh dill and added sauteed shallots. Also substituted cream for the water for a creamier omelet.

• Mushroom, onion, and Monterey Jack omelette

  • kbrooks on May 02, 2026

    We really like this. Have also made it with smoked cheese.

• Mexican omelette

  • kbrooks on August 04, 2025

    Delicious omelet. Quick and easy. The only thing that I'd change would be to add an additional egg. There's a lot of filling and 4 eggs were stretched pretty thin to enclose it all.

• Scrambled eggs

  • kbrooks on May 02, 2026

    Good way to use up odds and ends of vegetables.

• Scrambled eggs with cheese

  • kbrooks on February 19, 2025

    Added some thyme and sauteed green onions. Almost any cheese works.

• Scrambled eggs with spinach and cheese

  • kbrooks on May 02, 2026

    Very tasty dish. Please be sure to squeeze the spinach very dry.

• Scrambled eggs with scallions, apples, spinach, sprouts, tomato, avocado, and fresh herbs

  • Krisage on February 11, 2017

    They recommend choosing 3 of these ingredients.

• Sourdough English muffins

  • kbrooks on February 19, 2025

    The KAF Sourdough recipe is much better.

• Potato cheddar soup

  • kbrooks on December 13, 2024

    Everyone loved this.

• Corn and cheese chowder

  • kbrooks on December 13, 2024

    This is great exactly as written. I did peel the potatoes and fresh corn makes this so much better than frozen.

• Potato leek soup

  • Larkspur on March 05, 2019

    This is one of my favorite soups—I’ve been making it for over 20 years.

• Tomato corn chowder

  • kbrooks on February 19, 2025

    My husband liked this. I peeled and seeded the fresh tomatoes and used fresh corn. For me the soup cries out for a lacing of hot sauce. I have other corn chowder recipes I prefer.

• Russian tomato soup

  • kbrooks on December 13, 2024

    We really like this...great soup on a cold winter day or evening. Used olive oil and increased honey to 2 tsps. We aren't fond of kale so I use Swiss chard or spinach.

• Garbanzo pasta salad

  • kbrooks on December 13, 2024

    I reduced the pasta to 1/2 pound for a better balance of pasta and beans. We also felt it needed more acid, so increase the lemon juice or add a splash of vinegar.

• Marinated rice salad

  • kbrooks on December 13, 2024

    Rice salads have never been a favorite, but we really like this.

• White bean salad

  • kbrooks on December 13, 2024

    This is infinitely variable. We use orange or yellow bells instead of green. Substitute blanched broccoli or green beans for the peas For non-vegetarian version add chopped crisp bacon. It calls for refrigerating at least an hour to blend flavors. But definitely bring to room temperature before serving.

• Egg salad

  • kbrooks on February 19, 2025

    Nice herby egg salad with the fresh parsley, scallions and dill. Added a dash of Tabasco and wine vinegar

• Herb stuffed eggs

  • kbrooks on December 13, 2024

    Nice variation on deviled eggs. Add a few drops of wine vinegar and chopped fresh chervil.

• Baked stuffed potatoes

  • kbrooks on February 19, 2025

    This was OK.

• Stuffed shells Florentine

  • kbrooks on May 02, 2026

    Pretty basic tomato garlic sauce.

• Tofu "no meat" balls

  • Ka3 on April 14, 2015

    Can i please have the full recipe

• Basic tomato garlic sauce

  • kbrooks on February 19, 2025

    This is a delicious sauce. Used with enchiladas, stuffed pasta shells, crepes,etc. The only change I made was to use red bell pepper instead of green.

• Broccoli feta pie

  • Larkspur on October 30, 2020

    Very good. I used leeks instead of onions.

• Spinach feta quiche

  • kbrooks on December 13, 2024

    Awesome quiche! Added a little freshly grated nutmeg to the custard.

• Avocado tomato scallion cheddar quiche

  • kbrooks on December 13, 2024

    This is a fantastic quiche. It calls for an unbaked pie shell,but I parbaked mine for 10 minutes at 400 to avoid a soggy bottom. Another thing a friend taught me is to line the bottom of the shell with a thin layer of toasted bread crumbs or panko before adding the filling, also to keep the crust crisp. The Mexican quiche variation is also delicious.

• Mexican quiche

  • kbrooks on May 02, 2026

    Nice variation on avocado quiche in this book.

• Baked Mexican vegetable pie

  • Jbrinkerhoff on December 30, 2017

    I own the cookbook so have the full recipe but wondering if anyone has made it and can leave a review?

  • SWigle on January 16, 2023

    I used to own this cook book and lent it to a friend.... have never seen it again. I absolutely LOVE this mexican pie! I used to make it 20 years ago and would really like to make it again. If anyone can send me the recipe, I would be very grateful. Thanks very much!

  • kbrooks on December 14, 2024

    This is okay, but nothing special. Probably won't make again.

• Black bean enchiladas

  • kbrooks on December 14, 2024

    We love this. I make it exactly as written. The only change is I make a pico de gallo sauce instead of the salsa recipe in the book.

• Layered enchiladas

  • kbrooks on April 08, 2017

    Basic tomato garlic sauce

  • kbrooks on December 14, 2024

    Okay, but lots of pots/pans and steps. Probably won't make again.

• Spinach ricotta crepes

  • kbrooks on April 08, 2017

    Basic tomato garlic sauce

• Pizza crepes

  • kbrooks on April 08, 2017

    Basic tomato garlic sauce

• Raspberry pie

  • tomhittle on June 27, 2025

    P. 253

• Pumpkin pie

  • LouiseQuasiChef on November 21, 2018

    I love this recipe, and have been making it happily for many years. The honey is a delicious, if expensive, addition. Whipping the egg whites and folding into the pumpkin purée is also a great idea -- to lighten the custard. And of course I do as Ginny directs, and roast and purée my pie pumpkin for this. I use the smallish pie pumpkins or, even better, cheese pumpkin. I prefer allspice to cloves, so I switch it, and add some fresh grated nutmeg.

• Orange coffee cake

  • kbrooks on May 02, 2026

    Seemed quite dry.