Renee Gahan's

7out of7

Reviews

Roasted Eggplant (Aubergine) Spread

Posted by Manami  

This is a staple for me. It's easy to make, good over pasta, and as a dip. It's great for company too. People love it. — Renee Gahan Dec 31, 2006

Recipe #160371

select

Fresh Peach Cake

Posted by ratherbeswimmin'  

I just made this cake yesterday with Redneck Epicurean's fruit glaze. It is absolutely simple and good. This is an old Southern recipe and a great way to use peaches. — Renee Gahan Aug 20, 2006

Recipe #67536

select

Clear Fruit Glaze for Cakes

(3 people found this helpful) Posted by Redneck Epicurean  

I made this to top a fresh peach cake yesterday. I pureed a cup's worth of fresh peaches and some lemon juice, and it was like a spread. It is wonderful. — Renee Gahan Aug 20, 2006

Recipe #159419

select

Yetakelt W'et (spicy mixed vegetable stew)

Posted by LikeItLoveIt  

The first time I made this, it had a lot of heat. However, the second time I made it, it was not so bad. I really love this stew. I used sweet potatoes the second time around and it turned out great. — Renee Gahan Apr 1, 2006

Recipe #13930

select

Niter Kebbeh (Spiced Ghee)

(2 people found this helpful) Posted by ~Rita~  

Yes! Ghee gives a hint of sweetness to rice and to beans. This recipe makes plenty of ghee and was very simple to make. — Renee Gahan Apr 1, 2006

Recipe #140755

select

Crab Crepes

Posted by gail coburn  

Fantastic! I just served it last night to my guests. I just put the oven on broil to let it brown on top a little. I also used a variety of mushrooms. Very straight forward, elegant, and delicious. — Renee Gahan Feb 19, 2006

Recipe #13298

select

Lebanese Lentil Salad

Posted by Mindy Stillion  

Cooking lentils on low heat will help them keep their structure. It takes a little longer, but it will keep them from turning into dal. Also, french lentils are smaller and fatter than other lentils (ie: most lentils you find in the... — Renee Gahan Jul 19, 2005

Recipe #47961

select