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KateL's Reviews -- the Book

Contains 94% of recipes I reviewed. If you cannot find your desired search term in this book, please try a search on my main review page. If you find one of the recipes in the missing 6%, and zmail me which one, I'll make one of YOUR recipes.
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I took this recipe from a Vegan Tastes of Greece for a recipe called skordalia which seemed like a dip. I wanted this flavour without dip, so I changed it a bit; hence skordy. I listened to Penulum while making Greek treats which was rather funky do try!

Recipe #296983

Based on a recipe from Ray Foley's the Ultimate Little Martini Book containing over 1000 martini recipes.

Recipe #429524

I take this dip to almost every gathering I go to.....and have never had to haul any of it home! It's never had a real name, but when people ask what's in it?/how do you make it?, the response is always the same: "It's so easy. Five things and stir!". You can actually add additional items like diced jalapenos, sliced black olives, etc to make it your own.....but the basic recipe is always a hit! I use the extra hot Rotel to kick it up, but for those who prefer milder flavor, you can use the regular or even 'mild' Rotel. I DO highly recommend Rotel (rather than any other brand of diced tomatoes w/chilis)...there's just something about the flavor that's very unique. Enjoy!

Recipe #315537

This is quite similar to the creamed spinach at Boston Market, well so I'm told anyway! --- this is a great side dish, even people that hate spinach love this, it's great to serve along side a holiday turkey or a ham dinner, or at any meal --- I also like to saute about 2 teaspoons fresh minced garlic and a pinch of cayenne pepper in the butter for about 2 minutes before adding in the flour but that is optional, add in some grated Parmesan cheese too if desired, this complete recipe can be doubled :)

Recipe #77206

This recipe is from "Bailey's" of Boston. Long gone ice cream parlor but had great hot fudge sauce!

Recipe #202009

This halibut, which is baked in the oven, gives you an easy way to enjoy the delicious combination of flavors and healthy benefits of halibut and fresh herbs. It is a wonderful way to have a light sauce for your fish with a lot of flavor and minimal effort. This dish is so easy and simple that the key to its success is fresh ingredients. Dried herbs will not work for this recipe. From The Worlds Healthiest Foods. Hope you enjoy!

Recipe #168222

5 Reviews |  By Annacia

This makes a smaller amount that is ready in only 2 days.

Recipe #224908

1 Reviews |  By ellie_

This soup is wonderful -- don't skip the basil pistou -- never had one before but it makes the soup heavenly and different from any other bean soup I've ever had. For the second day lunch - I just had the soup added the pistou to the tupperware container - heated it up in the microwave at work -- the smell was wonderful and the taste -- yum! I changed the original recipe from The Healthy Slow Cooker to adjust to what I had on hand. My version is listed here -- the original version was very similar but used larger amounts of ingredients - and I used what I had on hand.

Recipe #312406

16 Reviews |  By 2Bleu

This sauce is packed with pizza flavor and requires no cooking! Done in 2 minutes, although it's recommended to let sit for a few hours to allow the flavors to meld.

Recipe #255242

2 Reviews |  By 2Bleu

Cute little mushrooms stuffed with taco seasoned ground beef, fresh herbs, and smoked swiss, and a tang of chile habanero sauce. Buddha says its the best stuffed mushrooms he has ever had, and it was created by me (Bird), who does not like mushrooms. It just goes to show that you can just whip something up from what you have in the kitchen. This recipe started with leftover taco meat. :) To use the best herbs for this recipe, try Recipe #280966

Recipe #280714

From Diners, Drive-ins and Dives on Food Network.

Recipe #509998

I call this my kids broccoli, because they will only eat it with cheese, and they love it.

Recipe #317309

7 Reviews |  By lazyme

This is so good and so pretty! It's bright blue and the grenadine makes a bright red layer at the bottom of the glass! Be sure to serve it in a glass martini glass to get the great effect! I served this at our 4th party and received many raves. This is my first post - hope you like it.

Recipe #176415

There was a chain of Italian restaurants in the Columbus, Ohio area that had this awesome salad as their house salad. I don't like blue cheese, so asked for it to be omitted, but loved the combination of bacon, lettuce and dressing. When the salad was brought to the table, they then offered fresh ground black pepper. I think this recipe was posted in the Columbus Dispatch Newspaper. NOTE: Due to this being a restaurant recipe, it makes a alot of dressing, about two cups, so you might want to cut the amount of dressing to 1/4 or 1/2 of this recipe.

Recipe #222166

This recipe started from a card from a grocery store, then turned into something indulgent. You can change the cheeses to whatever you want, but after many trials, these cheeses work the best. You can beef up this mac and cheese by adding extra ingredients before baking: -- Add in two cups cooked broccoli cuts and 2 cups cooked diced chicken breast. -- Add in 2 cups cooked crumbled bacon and 1 cup chopped scallions. -- Add in 2 cups diced cooked ham. -- Add 2 cups chopped tomatoes and 1 cup chopped fresh basil.

Recipe #326638

6 Reviews |  By CoffeeB

Got this from Everyday With Rachael Ray. A wonderful twist to eggs and rice.

Recipe #315233

This is not a traditional sweet bread but it is awesome hot out of the bread machine with a little butter. Unfortunately this is not a recipe you can set up on a timer to start later. You will need to "babysit" it for the mixing cycle as the moisture of bananas can vary greatly and you may need to add more flour or water if the moisture content needs adjusting. The prep time includes the babysitting of your dough ball - the cook time is the full bread machine cycle.

Recipe #459761

64 Reviews |  By 2Bleu

aka: 'How to Make the Perfect Cheesecake' This recipe includes very detailed instructions for preparation which is the key to any great cheesecake. *This is my signature recipe that I have spent many many hours perfecting the ingredients and techniques for. This is not 'NY Style' but real 'NY Cheesecake'. The end result is a wonderful cheesecake that some will tell you to eat with a towel, because it's like an 'O' in your mouth.

Recipe #244193

Most chicken parmesan that I have had in restaurants have always been made from a boneless chicken breast that was flattened with a mallet, with a dollop of mozzarella cheese and sauce. With this recipe, I have chosen instead to use boneless chicken tenderloins, with a generous amount of mozzarella and sauce. This is one of my Dad's favorite recipes and he requests it every year for his birthday celebration. I serve it with fresh NJ sweet corn, ratatouille and garlic bread. It is a wonderful feast!

Recipe #334981

161 Reviews |  By JoAnn

Different, unusual way to prepare ribs. The soda pop tenderizes the meat. Untried recipe but they sound so good I just had to post them!

Recipe #19724

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