ccferne's

20out of20

Reviews

Kale Chips

(1 person found this helpful) Posted by yogi  

I'd like to know how large a 'bunch' this recipe is based on. I used ONE bunch (typical size at our farmers' market) and had too many 2" squares for any bowl in the house. So I mixed them with the vinegar, oil, and salt in a big restaurant pan,... — ccferne Jun 29, 2009

Recipe #110071

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Zucchini Raita

Posted by tigerduck  

Madhur Jafrey has a separate recipe for Courgette in a Yogurt Dressing (to serve hot or cold) in her 'Spice Kitchen' cookbook. It's very much the same, but the zucchini?courgettes are parboiled and it has a little bit of sugar in it. — ccferne May 29, 2009

Recipe #167991

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Slow Roasted Tomatoes

(2 people found this helpful) Posted by Miraklegirl  

I think I must've had this same Martha Stewart recipe at one time, but I made some adaptations for California. I use 'salad size' or Roma tomatoes and cut them in half through the stem- and blossom-end. That means there's skin on the bottom of... — ccferne May 23, 2009

Recipe #81149

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Thai-style Pork Stew

(1 person found this helpful) Posted by Sudie  

Fabulous! I did everything as directed EXCEPT that I used pork loin that was already cut into bite-size pieces (DH, a former butcher, does this and freezes it in meal-size portions) and browned the meat before starting. I was apprehensive about... — ccferne Mar 13, 2009

Recipe #45452

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Sausage Balls

(1 person found this helpful) Posted by Dreamgoddess  

This one is in Charlotte's book too. Glad I didn't have to retype! Her version calls for 10 oz cheddar cheese, grated, but doesn't suggest freezing. It specifies 20-30 minutes in a regular 350* oven. — ccferne Feb 9, 2009

Recipe #7037

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Boston Brown Bread

Posted by Chewman  

Almost exactly like another recipe I've used (and don't want to retype), but it used whole wheat flour instead of all-purpose. My version made the raisins optional. Many thanks! — ccferne Jan 3, 2009

Recipe #20090

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Harvard Beets (Sweet Sour Red Beets)

(1 person found this helpful) Posted by Tonkcats  

Virtually the same as Fannie Farmer's recipe, which I've used for many years, except that Fannie isn't that specific about the amount of beets to use, and she doesn't suggest leaving them in the fridge over night. Fannie specifies MILD... — ccferne Jan 3, 2009

Recipe #2111

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Eurasian Roast Chicken

Posted by del  

Fabulous! Cooked it at my older son's home during a pre-Christmas visit, using a 6-pound free-range chicken. They didn't have any marjoram so I used an herb combo mix and it turned out fine. — ccferne Dec 25, 2008

Recipe #10911

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Crock Pot Curried Almonds

Posted by ~Bekah~  

This is a favorite from 'Crockery Cookery' by Mable Hoffman. It makes a nice hostess gift or holiday party contribution. — ccferne Nov 15, 2008

Recipe #68858

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Pickled Ginger (gari)

Posted by 1Steve  

Note from a very similar recipe that I've used in the past: "This is even better with young ginger shoots, if you happen to find them. Cut them into individual shoots. Stand root-end-down in colander and pour boiling water over them. Then place in... — ccferne Nov 9, 2008

Recipe #29707

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Pumpkin Muffins

Posted by ratherbeswimmin'  

Makes 48 mini muffins ('gem' size). I used fresh pumpkin puree, which seemed a little wet, so Iused 1-1/4 cups of puree and omitted the water. A treat for my father's 93rd birthday. — ccferne Nov 2, 2008

Recipe #27860

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Turkey Meatloaf

Posted by Carol Evon  

This has been a hit when I've made it for family, so tonight it debuts on the potluck circuit. Bet they'll think it took hours to make! — ccferne Oct 18, 2008

Recipe #8803

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Pot Roast Mexicali

(1 person found this helpful) Posted by Recipe Junkie  

This is a family favorite, but I'm sooooo glad I didn't have to type it in. I recommend refrigerating and de-fatting after step 3. Then it's ready to eat as soon as it's heated. If you're worried about the fat in the chili and the tamales, you... — ccferne Aug 9, 2008

Recipe #177111

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Fruit Filled Coffee Cake

(1 person found this helpful) Posted by Mary Scheffert  

I have this recipe and was just going to post it (am in process of getting ALL my recipes onto RecipeZaar), but decided to search for it instead. It's a winner, and I appreciate not having to post it myself. However, my version only uses 1-1/2... — ccferne Apr 25, 2008

Recipe #8726

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Creole-Style Vegetarian Jambalaya

(3 people found this helpful) Posted by Miss Annie  

I made this with brown rice and added about a half ound of sliced fresh okra. It was great, and very popular at my choral group's potluck. It IS a vegan recipe, so I wish it were labeled as such. I appreciate seeing the amounts of veggies... — ccferne Mar 11, 2008

Recipe #40821

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Grandma's Cranberry Sauce

(1 person found this helpful) Posted by SweetsLady  

With more natural pectin (it's in the apples), this jells faster than plain jellied cranberry sauce. The apples also add sweetness, so it takes less sugar. — ccferne Nov 18, 2007

Recipe #264255

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Cranberry Honey Mustard

Posted by Aroostook  

I've been making this for years, and it's always a treat for the post-holiday turnkey sandwiches. It's also good to complement roast pork. — ccferne Nov 1, 2007

Recipe #84242

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Simple Bread Pudding

(1 person found this helpful) Posted by shortstuff  

My DH makes bread regularly in the bread machine. There are always some trimmings, so we save them in quart-size ziploc bags, and if we have 2 bags full I double the recipe. It's a crowdpleaser at potlucks, meetings, and rehearsals. You can use... — ccferne Jun 18, 2007

Recipe #22972

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Paul and Linda Mccartney's Split Pea Soup

(7 people found this helpful) Posted by Lennie  

This is delicious and easy to make. Instead of the fresh tomatoes, I used a 16-oz can of 'recipe-cut' tomatoes. I can't see any point in cooking fresh tomatoes that long — they're going to be just like canned tomatoes after all that time. I... — ccferne Apr 1, 2002

Recipe #12881

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Israeli Sum Sum Sesame Cookies

Posted by Mirj  

This was a flop for me. There was no way it would've formed balls — the dough was very wet. I dropped it by teaspoons and got about twice as many as the recipe said it would make. They spread out quite a bit on the cookie sheet, and burned to a... — ccferne Nov 8, 2001

Recipe #13442

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