Recipe Notes tag:www.rebeccablood.net,2010:/domestic/recipes/reviews/4 2010-03-13T04:30:33Z Movable Type 4.32-en Baked Macaroni and Cheese tag:www.rebeccablood.net,2010:/domestic/recipes/reviews//4.1867 2010-03-05T22:26:17Z 2010-03-13T04:30:33Z Good. Rebecca Blood http://vvv Joy of Cooking, page 320.]]> It's macaroni with a cheese sauce - not nearly as cheesy as I would like, but delicious nevertheless. Also, I'd at least double the bread crumbs called for here. Steak Salad tag:www.rebeccablood.net,2010:/domestic/recipes/reviews//4.1866 2010-03-05T22:21:33Z 2010-03-13T04:32:00Z Good. Rebecca Blood http://vvv Giada De Laurentiis, Everyday Italian, Lavish Leftovers. I used leaf lettuce and the vegetables I had on hand instead of the greens she calls for, and 8 ounces of freshly grilled flank steak for 2 people. I would like for the vinaigrette to be a little more assertive, but with that, this is a nice vinaigrette for a light salad. Creamed Tomato Soup with Cognac tag:www.rebeccablood.net,2010:/domestic/recipes/reviews//4.1863 2010-03-03T04:00:53Z 2010-03-03T17:34:42Z V. good. Rebecca Blood http://vvv The Vegetarian Epicure, page 72.]]> 3 ounces of butter and a pint and a half of "rich cream" - how could it not be good? Flavored with basil, which I normally do not like in tomato soup, but this is delicious. Basic Vinaigrette Sauce tag:www.rebeccablood.net,2010:/domestic/recipes/reviews//4.1862 2010-03-03T03:01:48Z 2010-03-03T17:33:51Z Good. Rebecca Blood http://vvv American Cookery, page 78.]]> This is too salty - use half the salt - but otherwise this is a good, basic vinaigrette. Greek Coleslaw tag:www.rebeccablood.net,2010:/domestic/recipes/reviews//4.1857 2010-02-25T18:32:19Z 2010-02-25T18:34:53Z Unimpressed. Rebecca Blood http://vvv American Wholefoods Cuisine, page 292.]]> Cabbage and lemon juice. Not much more to say. Middle Eastern Stew of Chickpeas, Potatoes, and Carrots tag:www.rebeccablood.net,2010:/domestic/recipes/reviews//4.1856 2010-02-25T18:24:14Z 2010-02-25T18:29:01Z Good. Rebecca Blood http://vvv World Vegetarian, page 29.]]> Simple, good. Middle Eastern Chickpea Soup tag:www.rebeccablood.net,2010:/domestic/recipes/reviews//4.1855 2010-02-25T17:36:03Z 2010-02-25T18:29:33Z Good. Rebecca Blood http://vvv Moosewood Restaurant Daily Special, page 88.]]> Chickpea Stew, but more trouble. Go with the stew.]]> My Mother's Standard Cream of Tomato Soup tag:www.rebeccablood.net,2010:/domestic/recipes/reviews//4.1851 2010-02-24T03:21:21Z 2010-02-25T18:31:43Z Good. Rebecca Blood http://vvv American Cookery, page 95.]]> I used half the heavy cream called for and didn't miss the extra. I substituted vegetable stock for the beef or veal broth, and it would be a different soup with a meat broth, to be sure. I vastly prefer Beard's basic Cream of Tomato Soup recipe that precedes this one. Cream of Tomato Soup tag:www.rebeccablood.net,2010:/domestic/recipes/reviews//4.1840 2010-01-28T18:48:16Z 2010-03-03T17:36:01Z Very good. Rebecca Blood http://vvv American Cookery, page 95.]]> In spite of the alarming amount of heavy cream, this soup had a fresh tomatoe-y taste that I just didn't expect. Just as good reheated. Surprisingly delicious. Cream of Tomato Soup tag:www.rebeccablood.net,2009:/domestic/recipes/reviews//4.1800 2009-12-16T02:59:40Z 2009-12-16T03:27:54Z Unimpressed. Rebecca Blood http://vvv Vegetarian Cooking for Everyone, page 217.]]> Ms. Madison suggests adding tomato paste if you want a more robust tomato flavor, but I think less milk would be an improvement. I do like the pinch of cloves in this. I might try it without milk, but even so, I don't think this will be a favorite. Bean Curd Vegeburgers tag:www.rebeccablood.net,2009:/domestic/recipes/reviews//4.1794 2009-12-11T00:52:04Z 2009-12-16T03:18:27Z Unimpressed. Rebecca Blood http://vvv World Vegetarian, page 103.]]> What I can tell you is not to mix this in the food processor. I ended up with a gloppy, textureless mess. We fried 2 patties and baked the other two in the oven for 45 minutes at 350 degrees F. Apart from the texture, the patty was rather tasteless. I'll try this again, mixing with my hands, but I'm not too hopeful. Sindhi Flatbreads with Black Pepper tag:www.rebeccablood.net,2007:/domestic/recipes/reviews//4.1456 2007-09-08T01:55:59Z 2007-09-10T20:42:14Z Okay. Rebecca Blood http://vvv World Vegetarian, page 452.]]> A little greasy, and stiff. Couldn't really taste the pepper. I've never had the real thing, so I don't know how far I am from the authentic. But I'd probably have a different flatbread than this one instead. Cucumbers in Sour Cream tag:www.rebeccablood.net,2007:/domestic/recipes/reviews//4.1436 2007-08-14T02:46:40Z 2009-12-11T00:06:37Z Good, with adjustments. Rebecca Blood http://vvv The Vegetarian Epicure, page 103.]]> Too salty! Maybe it's my technique, but every time I salt vegetables to crisp them up, they end up too salty, and this recipe is no exception. Otherwise, it would be a pleasant dish. Whole Wheat Pita tag:www.rebeccablood.net,2007:/domestic/recipes/reviews//4.1432 2007-08-09T00:17:29Z 2007-08-10T00:20:46Z Very good. Rebecca Blood http://vvv Whole Grain Baking, page 149.]]> Baba Ghanouj tag:www.rebeccablood.net,2007:/domestic/recipes/reviews//4.1431 2007-08-09T00:12:52Z 2007-08-10T00:16:10Z Outstanding. Rebecca Blood http://vvv American Wholefoods Cuisine, page 68.]]> The first time I served this to someone they said "restaurant quality" and it is.