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    You are in: Home / Cookbooks / echo echo's 4-Review Recipes
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    21 recipes in

    echo echo's 4-Review Recipes

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    Simple and tasty side dish.

    Recipe #237620

    A spectacular dessert adapted from my old Tassajara Cookbook from the 1970s. If you bake in a pie plate, make sure to use a DEEP one. In the summer, I love to take this along when a pie is requested; the custardy top makes it look extra-special and it's delicious, too. Supposedly, you can substitute 2 packages frozen peaches for the fresh peaches, but I've never done this.

    Recipe #90626

    A nice hearty hot soup, great for lunch on a chilly day. Unlike a lot of fish chowder recipes, it contains no potatoes, so it's a good choice if you're trying to go light on starchy carbohydrates. Use more chili powder if you like. May be served with crackers.

    Recipe #90976

    From The New Moosewood Cookbook which was first published in the late 1970s. This is the most amazing & delicious potato salad I've ever eaten, worth the price of the cookbook for this dish alone. Easily makes a full meal. Cooking time is actually minimum chilling time. UPDATE: If you're just looking for a traditional potatoes-boiled eggs-mayo salad, this is not the one for you.

    Recipe #127697

    Another recipe of my mother's, very easy to prepare. Neither she nor I ever measured ingredients for this dish so the amounts given are approximate guesses. My favorite way to eat pork chops, and very popular with dinner guests. Tangy and moist! UPDATE: My sister recently reminded me that our mother, who invented this recipe, actually won a prize with it. We can't remember who sponsored the contest but the prize was a large silver serving spoon that was called a 'cranberry spoon.' (No cranberries in the recipe, though.)

    Recipe #92609

    My mother invented this when she lived in Baltimore in the 1950s (hence the title) as an easy-to-make approximation of Beef Stroganoff. The amounts of flour and oil shown are approximate--I just try to use the minimum that I can get by with to dust and brown the meat thoroughly. If you want to partially prepare it the day before, you can store the meat in the skillet, covered, in the refrigerator after adding the bouillon (but before adding the soup mixture). If you do this, wait to cook the noodles until you continue with the recipe on the next day. This dish goes well with Waldorf Salad.

    Recipe #88929

    The title of this vegetable-rice dish refers to the colors in the dish which are similar to autumn foliage--however, you can eat it year-round (as long as you have summer squash available to you at the grocery store). The cooking time shown does not include time to cook rice, so add this if you're not using left-over rice.

    Recipe #91476

    This was a Pillsbury Bake-Off Prizewinner many years ago. The name of the woman who invented it was Phyllis Lidert. Preparation time includes cooling time.

    Recipe #105742

    So simple, it's almost not a recipe. I've been having this for either breakfast or lunch most of this week because I've just got a craving that won't stop. Miracle Whip is one of my guilty pleasures but I suppose those who don't care for it could use mayo. I had onion the first day so added the slices, but after that I've gone without and it's still hit the spot for me. I used fresh, incredibly sweet tomatoes bought from Gorenson's farm at the Bath Farmer's Market. I think chives or cilantro probably would work in place of the basil (I did try mint and that doesn't quite fit).

    Recipe #186139

    A tangy salad containing tuna, potatoes and green beans. I generally increase the vinegar a little to taste. I've never done so, but you could probably use canned potatoes for this. Preparation time does not include time to cook the vegetables. Cooking time is actually chilling time.

    Recipe #114539

    This is adapted from one of the Zone Diet cookbooks (remember the Zone Diet?). It's one of my favorite things to eat for breakfast or lunch.

    Recipe #106336

    I adapted this from The Soup Bible cookbook. Below I show the original ingredients but when I make it I cut the amount of butter to about 2-3 Tbs and substitute light cream for heavy cream. If you don't have fresh thyme, simply add 1/4 tsp dried thyme to the soup.

    Recipe #108742

    Served cold, so take time to chill it.

    Recipe #114168

    Healthy and delicious. If you think you'll want more sauce, double the amounts of the first 4 ingredients. I use "lite" (lower sodium) soy sauce. In step 5, you may need to lift the steamer basket and replenish the water in the saucepan.

    Recipe #185729

    My favorite version. The rum and orange juice tweak the flavor just right. I prefer it with brown rather than white rice.

    Recipe #100574

    I've taken this along as a gift for the hostess on a weekend trip. I also made several batches to give as gifts one Christmas. The brandy adds interest to the taste. This mustard is rather hot.

    Recipe #92057

    A friend introduced me to these after finding out Butter Rum are my favorite Lifesavers. I use Buttershots brand butterscotch schnapps.

    Recipe #174775

    Preparation time includes minimum marination time. A little hard to judge cooking time, since I cook pork & chutney simultaneously and they overlap.

    Recipe #132160

    Sort of a semi-Asian approach to fajitas. Adapted from the Kikkoman website, but I use lite (lower sodium) versions of the soy & teriyaki sauces. They also spread butter on tortillas before adding meat & toppings; I omit the butter. Preparation time does not include 2 hours for the pico de gallo to set, covered, before using.

    Recipe #131366

    A very moist chocolate cake due to the mayonnaise base, with a very rich frosting. The name of the cake comes from the story that somebody (I think around the turn of the last century) supposedly paid $100 to a restaurant in Chicago for the recipe--equivalent to paying several thousand dollars today. The story is widely known but I don't know whether it's fact or fiction. I myself don't like chocolate, so when I have to make a dessert and don't want to be "tempted" I like to make something chocolate. Therefore I haven't eaten it myself. However, a number of people I've served it to have asked for the recipe so I feel confident that it's quite good.

    Recipe #91473

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