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    You are in: Home / Heather U.'s Public Recipes
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    43 Recipes

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    This is a delicious baked eggplant dish that is redolent of sautéed peppers, tomato, parsley, onion, garlic, and olive oil. This particular recipe is a variant of the one by Tori Avey, author of The Shiksa in the Kitchen blog. My mom prepared it using eggplants, peppers, and tomatoes from her garden. It was spectacular. You can find the original recipe at http://theshiksa.com/2012/03/26/imam-bayildi-roasted-stuffed-eggplant.

    Recipe #502838

    My mom's garden is incredible. This recipe provides a perfect use for her bounty of zucchini and Swiss chard. It's also a delicious, very satisfying dish that's simple to make. The coconut milk adds richness and body without introducing coconut flavor but you could use cream, half-and-half, or any other kind of milk, dairy or non-dairy, instead. Lower fat contents will yield a lighter result.

    Recipe #502829

    A variant of this recipe was discovered by my Aunt Judy in a Good Housekeeping Cookbook. Not sure that folks on Madison Avenue would claim this as their own but it's certainly tasty, especially if you like hard boiled eggs in your potato salad (and if you don't, you can obviously omit them).

    Recipe #461480

    I made this for my family on the occasion of my grandmother's 90th birthday. It's very good, made even better by the company. Cooking time does not include chilling time.

    Recipe #432051

    This is delicious and easy to make. Fantastic served with cubes of fresh crusty bread, like marble rye or French baguette.

    Recipe #327909

    My mom invented this dish one afternoon as she "contemplated an accumulation of zucchini, eggplants, and tomatoes. It's a lot of work but one could ease the burden by making the tomato sauce ahead of time and freezing it until needed."

    Recipe #317397

    This is a delicious meal, fantastic with a green salad. If you prepare it with brown rice, you'll need to increase the cooking time and amount of liquid.

    Recipe #249728

    Recipe by Ina Garten.

    Recipe #246374

    My 10-year-old son prepared this one night-- it was delicious! We got the recipe from The Everything Kids' Cookbook by Sandra K. Nissenberg, p 75, which says "Everyone will be so impressed that you made this one from scratch."

    Recipe #246228

    Recipe by Ina Garten. Originally published in her book, Barefoot in Paris, but aired on Food Network today. Garten's recipe for Seafood Stock posted separately.

    Recipe #238520

    A paella pan caught my eye at our grocery store so I bought it and prepared the recipe on the pan label. It's delicious, versatile, and not too time consuming to make-- a winning combination.

    Recipe #233726

    These are tasty candy treats that I've enjoyed for many years at my grandmother's house. The recipe comes from a very old newspaper clipping of unknown origin.

    Recipe #201485

    Dead simple egg rolls that would be great as an appetizer for a Mexican-themed dinner. Although hardly authentic, use of a packet of taco seasoning mix makes life easy. It's easy to see jazzing these up by adding extras like cilantro, cheese, corn, or black beans. As it stands, it's very tasty, so make plenty!

    Recipe #184524

    I've been hunting for something like Starbucks' Toffee Almond Bars. I found this at eGullet.org in one of their forums, but it was credited to an old Los Angeles Times Sunday magazine. Don't know how close it comes to Starbucks' version, but it sure looks tasty!

    Recipe #181790

    Delicous creamy enchiladas. This recipe was credited to an old Betty Crocker cookbook by Svadhisthana on the Cooking Light Community website.

    Recipe #172956

    Recipe #125614

    From Digs Magazine, May 2001

    Recipe #125612

    From Digs Magazine, June 2001. To make it easier, you can purchase shrimp that have already been peeled and deveined.

    Recipe #125611

    Adapted from The Greens Cook Book by Deborah Madison and Edward Espe Brown. This is a wonderful pasta dish with a flavorful mushroom/pasta base and a rich bechamel sauce. It's a satisfying meatless (but not dairy-free) main dish.

    Recipe #122713

    Although this recipe is from Vegetarian Times Magazine (June, 1999, page 26), this marinade is really good, and would work well on anything you might wish to grill (e.g., chicken, flank steak). "To round out the meal, toast some corn tortillas on the grill alongside the tofu (add toward the end of grilling time) and serve with the salad." (Prep time does not include time to drain or marinate.)

    Recipe #122384

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