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    Mymble

    The Upper Valley

    Chef #186487

    The Upper Valley

    Joined: Jan 09, 2005

    95 reviews by Mymble

    1 - 10 of 95 sorted by Date | Rating | Helpful

    Reviewed Monastery Lentils
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      |  By belkathy

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    "Wonderful! Not much to add that others haven't added. Was looking for a recipe that was different from the standard lentil stew, and the marjoram really makes this distinctive. It's now my go-to recipe; even my kids like it, and I can't always count on them to consume legumes. Adaptable and delicious - especially good with bits of butternut sq..."

    Dec 7, 2009 on Food.com

    Recipe #41384

    Reviewed Old-Fashioned Blueberry Muffins
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      |  (4 people found this helpful) |  By evelyn/athens

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    "2005 review: Very nice. I microwaved the butter and milk mixture too, like JillAZ. I also substituted whole wheat pastry flour for regular - not bad at all; not as gritty as regular whole wheat. Thanks for posting! ***updated 2009 - this is one of my go-to recipes still. Just wonderful, easy, and adaptable. I microwave the milk and butter to..."

    Aug 18, 2009 on Food.com

    Recipe #94532

    Reviewed Banana Chip Cookies
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      |  By *Parsley*

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    "I needed a nut-free and egg-free recipe for a birthday treat for my daughter's class, so I decided to try these. They're similar in texture to shortbread, but not quite as crumbly. I liked that the banana flavor was not super strong, but it was definitely there. I don't think it's easier than banana bread, as OrangeOctober had said, but that's ..."

    Jun 9, 2009 on Food.com

    Recipe #116231

    Reviewed Asian Pork Tenderloin
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      |  By ratherbeswimmin'

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    "This was really flavorful and delicious. Definitely a keeper. I found I didn't need quite so much sesame oil to get the flavor. Thanks very much for posting!"

    May 28, 2009 on Food.com

    Recipe #54114

    Reviewed Whole Wheat Banana Bread
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      |  By Kelly Vaughn

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    "It _is_ more like a cake - with a rich, buttery, crumbly texture. Really lovely, and not overwhelmingly banana-ey. I actually blended the walnuts up with the banana mixture (so my kids wouldn't pick them out and blended in a handful of sunflower seeds too. I love that it's 100% whole wheat (I used graham flour, i.e., whole wheat pastry flour...."

    May 2, 2009 on Food.com

    Recipe #58802

    Reviewed Honey Wheat Oatmeal Bread
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      |  By ThatBobbieGirl

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    "Nice loaf! I like a whole wheat loaf much better with oatmeal in it. Sometimes I also put in a handful of sunflower seeds. This is now my go-to recipe. Sometimes I skimp on the honey - still comes out well. Thanks for posting!"

    Apr 11, 2009 on Food.com

    Recipe #24978

    Reviewed Finnish Curd Cake
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      |  By Julesong

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    "Found this recipe looking for a simple cake that uses cottage cheese. And this was it, but it was much more elegant than I expected! Fragrant, moist, unusual. The spices did not overwhelm the cake, which was nice, and the lemon and orange flavors did come through too. Being lazy, I didn't bother sieving the cottage cheese (it was pretty small cu..."

    Apr 4, 2009 on Food.com

    Recipe #8116

    Reviewed Split Pea Soup (Crock Pot - Dairy Free
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      |  By Chelle_N

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    "Great soup! I used some shredded deli ham (nitrate free and some regular salt instead of seasoning salt. If you do use regular salt I'd cut it back to a teaspoon or so. It came out like regular soup, but cooled as a SOLID - very thick! So delicious we had only a serving or so left over. Making it again today with real diced ham - couldn't be..."

    Feb 25, 2009 on Food.com

    Recipe #99103

    Reviewed Bread Maker Bagels
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      |  By DotM

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    "Hi! This was my first attempt making bagels. I waited until I'd tried some other recipes before reviewing - thought maybe I could skip the broiling step, but when I tried letting it do a slow rise, or skipping a step, the texture wasn't right. (Except with whole wheat flour, which seems to do okay with a slow cold rise. This recipe as written..."

    Feb 14, 2009 on Food.com

    Recipe #92290

    Reviewed Lemon Ricotta Muffins
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      |  (1 person found this helpful) |  By mickeydownunder

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    "This was a keeper! I skipped the topping and the almond extract, and instead doubled the lemon zest. Too lazy for muffin tins so baked it in a square pyrex pan (8x8 for 45-50 minutes in a 350 degree oven. Definitely test with a toothpick before taking out! Stupendous texture - lovely, rich, moist and dense, even with my simplified attempt! T..."

    Feb 10, 2009 on Food.com

    Recipe #166218

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