This Thai Style Chicken Curry sounded delicious, and I had everything, especially since my garden peppers and basil are abundant. Now my photos do not look appealing compared to theirs, but that is their job to market the recipe and to make you almost smell it from the page. I share my photos to show proof that I did make this. It is delicious! This is a different flavor to the chicken for us, and we enjoyed the change in our everyday go-to chicken recipes. My husband had the Jasmine rice with this dish, and I had cauliflower rice as I watch carbs.
We have plenty of leftovers as this made a lot, and it will last us for a couple more meals. I’ll share the recipe in the photos.
I made the cabbage soup on page 52. Instead of frankfurters, I used chicken and bacon. This is delicious and filling. Not expensive to make, and makes a lot. Thank goodness, because my husband ate 3 bowls right away.
This is an oversized, big cookbook with vintage photos. I see so many recipes in this book I am going to make because they are every day ingredients we usually have in our kitchen. I’m not seeing unusual ingredients that I have to go to a specialty store to find, and the dishes sound yummy. I’ll update my review with more photos when I do make the other recipes that are tempting me as I browse this large book.
I enjoy the look of vintage cookbooks and the ease of ingredients.
There are many recipes I am curious about from this cookbook. Jim and I have never had Borsch. I juice beets for us on a weekly schedule, so I keep beets in the refrigerator drawer. We were pleasantly surprised at the taste. I knew we would be ok with this recipe, because all the ingredients were items we liked. I will say, adding sour cream to this definitely takes it to another level of flavor. When I added the sour cream, I was reminded of the flavors of tomato soup. This made a lot, so I stored the leftover in the refrigerator in large mason jars. The second day, the flavor was even better. This was a fun dish, and we are glad we gave it a try. It’s hard to get a nice enough photo of a red soup dish (tomatoes and beets), and I don’t know how the online photos get the sour cream to float on top to make the photo more attractive/tasty looking. My photo barely shows the cream due to it sinking right away.
I am now looking at an Irish pork dish called Griskins. I have all the ingredients, and we will prepare it for a St. Patrick’s Day meal.
I collect older cookbooks, as well as the spiral bound church cookbooks. I especially like the books with notes near the recipes. I like to keep a page in the beginning part of books of recipes to try, based on reviews online, as well as the recipes I have made with my notes next to them. Â
I added a lot of leftovers from the fridge. Just chop up whatever you have, follow the recipe loosely, and have fun with it. I added parmesan cheese and slivered almonds to the top, once I plated this. This is a delicious and very filling dish. We will definitely have this again.
I made this Keto friendly by using Coconut Aminos in place of Soy Sauce; and EVO in place of vegetable oil, etc. I did keep the carrots in the coleslaw mix, and did not add extra.
Recipe for this dish that definitely tastes like an: Egg roll
The first recipe I tried from this thick book was the Supreme Pizza soup; because I had everything, and it is raining and cold outside. Jim ate 4 bowls immediately. Jim said the pepperoni slices are what made him think pizza. This soup is delicious.
I look forward to making many more dishes. I have added tabs to several pages. This is a nice size book, with color photos of every recipe. The recipes sound easy and yummy. The ingredients are easy to come by, if they are not already on your shelf. Most of these ingredients are already on my shelf.
I first came across Kyndra Holley books at my library. After trying many recipes, I started ordering the books online. I enjoy her blog: peaceloveandlowcarb, and her recipe creations.
The pictures are not attractive but this is so good! My husband thought it was perfect and ate it all; I was thinking maybe a pinch of the pepper flakes next time as there was quite a bit of heat for me, but Jim said don’t change it.
Someone on my page asked me what the cracker mixture underneath the dish was; I make the Cracker Party mix often and play with a variety of cracker. Here is the basic recipe, but I play with the cracker combo and today I also added Chex mix. I do 1 heaping tsp of the dill weed, because we like it. At the 15 minute mark, I pull the pan out and toss everything; I then add a bit of salt over all, and put back in oven for 5 more minutes. We do not buy chips; the guys just let me know when they are craving this. When these crackers go on sale, I stock up for the next time.
If you like a heavy garlic flavor, you might want to add more garlic to this – this was just right for us. Easy, fun snack
Cracker Party mix
1 package (12-16 oz) oyster crackers
1 package Hidden Valley Ranch Buttermilk dressing mix (dry)
1/4 tsp. lemon pepper
1/2 to 1 tsp dill weed
1/4 tsp garlic powder
3/4 to 1 cup veg. or olive oil
(I used slightly less than 3/4)
Preheat oven 250
Mix the ranch mix with oil. Add rest of ingredients. Pour over oyster crackers which I had spread out on a cookie sheet and stir/toss. I do this part on cookie sheet because I use a large spatula to toss the mixture and scrape /scoop ingredients off the bottom of pan to toss with crackers.
Bake 15-20 minutes
This has a light garlic taste -if you like heavy taste of garlic, you will want to add more. This was perfect for us for snacking and it would also be good added to a bowl of tomato soup.
Papas Cutting Board 