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    averybird

    Eastern Washington, USA

    Chef #252514

    Eastern Washington, USA

    Joined: Oct 16, 2005

    312 reviews by averybird

    71 - 80 of 312 sorted by Date | Rating | Helpful

    Reviewed Cornmeal-Oatmeal Cranberry-Orange Loaf
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      |  (1 person found this helpful) |  By Feisty

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    "Really tasty bread! I love Crescent and just bought her new book Bean by Bean. When I saw your recipe came from the Cornbread Gospels I knew I had to try it. Thanks, Feisty [Made for Zaar Alphabet Soup]"

    Feb 24, 2012 on Food.com

    Recipe #403719

    Reviewed Ethiopian Flat Bread (Injera
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      |  By PinkCherryBlossom

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    "A great, easy substitute for Injeera. I was very happy with the results. Thank you!"

    Feb 22, 2012 on Food.com

    Recipe #184017

    Reviewed Ethiopian Spicy Split Lentil Stew (Yimser Wot
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      |  By yewoinfamilycooking

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    "Yes this was spicy alright! Definitely add the Recipe #13953 spice in stages if you are sensitive to heat. I served this as part of an Ethiopian dinner alongside the milder Recipe #184005 (Split Pea Puree. It was delicious! I think I could eat nothing but pureed, spicy legume dishes with Injeera bread and be very happy. What comfort food. Thank y..."

    Feb 22, 2012 on Food.com

    Recipe #363212

    Reviewed Atar Allecha
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      |  By PinkCherryBlossom

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    "I believe "allecha" means mild for Ethiopian food. This has a little diced pepper but overall is not as spicy as some other Ethiopian dishes. Which made it the perfect compliment to Recipe #363212 . One really spicy, one less so. I did choose to double the salt and turmeric like the other reviewer, but unlike her my results couldn't have been bett..."

    Feb 22, 2012 on Food.com

    Recipe #184005

    Reviewed Warm Cabbage and Green Beans
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      |  By threeovens

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    "I only made half the spiced butter so as to have no leftovers. I loved all the veggies in this dish and the complex seasoning blend. The berbere made this taste very African. In fact I served this alongside Recipe #363212 , Recipe #184005 , and Injeera bread for an Ethiopian dinner. It was great! Thanks, threeovens."

    Feb 22, 2012 on Food.com

    Recipe #447171

    Reviewed America's Test Kitchen Skillet Baked Ziti
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      |  By berly333

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    "If you are working person with limited time for cooking during the week, you MUST give this a try! The results of this dish for time invested are superb! It is truly a 30-minute meal. Be sure to use the Fresh Parm, it makes big difference. Served with Garlic French Bread. [Made for Zaar Cookbook Tag]"

    Feb 19, 2012 on Food.com

    Recipe #314560

    Reviewed Julia Child's Asparagus Simmered in Onions, Garlic, and Lemon
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      |  By Marissa Lynn

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    "I like this dish a lot. It tasted very "French". Of course it's Julia, I should have guessed! I also only simmered my asparagus for about 10 minutes. Served with Porcini-Crusted Tofu with Shallot Gravy and Recipe #111750 . Delish. Thank you! [Made for Best of 2011 Tag game]"

    Feb 19, 2012 on Food.com

    Recipe #403650

    Reviewed Celeriac Mash
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      |  By CoffeeMom

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    "I've made this twice now and love it! The celeriac (celery root adds a sweetness to the potatoes and also a hint of celery flavor. It's really good. My favorite ratio is about 1/3 celeriac to 2/3 potato. A nice change from the usual mashed potatoes. Thank you, CoffeeMom."

    Feb 17, 2012 on Food.com

    Recipe #111750

    Reviewed New York Tangy Apple Salad
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      |  (1 person found this helpful) |  By Sharon123

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    "I added extra sliced almonds to mine and used Nectarine Marmalade I made last winter. Might try spinach in place of lettuce next time for extra color, and to help prevent wilting on the second day. A nice addition to our lunches this week, thank you! [Made for Best of 2011 Tag game}"

    Feb 10, 2012 on Food.com

    Recipe #333670

    Reviewed Fragrant Moroccan Beef, Date, Honey and Prune Tagine - Crock Pot
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      |  By French Tart

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    "Spectacular dish! I made this in a Dutch Oven and it turned out great. The prunes and dates were really good here.They melt down into a luxurious sauce with the other spices to coat the beef. Served with a plain version of Recipe #326538. Thanks, French Tart. [Made for Zaar Cookbook Tag]"

    Feb 7, 2012 on Food.com

    Recipe #191946

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