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Cookbook Details






All-American and ethnically-inspired recipes

Time-tested favorites

Chapters organized logically

Recipes listed alphabetically in each chapter

Ingredients organized into recipe parts



 Concept Statement

     Seasoned with Love has recipes which capture the essence of the food as well as the culture of the dish. There is  information about the ingredients, an interesting fact, or a hint in each recipe. The instructions are easy to follow and most recipes take from 15 minutes to 1 hour, excluding recipes in which bread must rise or meat is marinated.  

     Elizabeth David, author of French Provincial Cooking once said, "One certainly cannot learn the technical details of cookery entirely from books, but if the cooks, celebrated and obscure had believed that written recipes were unnecessary, we should now be in a sad plight indeed."  

     I believe that clarity, accuracy and style are all essential to the written recipe. Each recipe has also been tested in my own home kitchen. 

     Theoretically, a cook should read through an entire recipe. In the real world, busy cooks often just start cooking and later realize there was a preparation step they should have read first. I've tried to organize the steps in a logical order and have included important information at the start of the recipe and in "recipe notes."


     Seasoned With Love contains tried and true favorites everyone will love; it will appeal to all races, ethnic backgrounds and cultures. The well-traveled cook will appreciate a cookbook which also includes international favorites.    

     America has a taste for the exotic and a craving for variety. The American cook now has access to everything from Indian garam masala to Thai curry paste. The foods not found at local markets can be ordered over the Internet or through the mail. 

     A qualitative research study on recipe format, conducted by Gatten & Company, produced some results that challenged the conventional wisdom in the field of recipe writing. Eight focus groups in four cities across the country produced several general findings.

     The following consumer preferences have been included in Seasoned With Love: the ingredient list is grouped according to recipe parts, such as filling, topping or sauce; straightforward recipe names which describe the dish make it easier to recognize a recipe; easy-to-read print with adequate spacing makes the recipe easier to read; and the ingredients are listed at the beginning of the recipes, except for variations. 


     Why should there be any competition? I think we should all collect as many cookbooks as we can! :)  In this cookbook, you will find recipes from the Deep South, Africa, the Pacific Northwest, Germany, France, England, Russia, Poland, Hungary, Italy, Lebanon, Spain, Austria, Early America, Sweden, Hawaii, England, the Mediterranean, the Middle East, Old Armenia, Israel, India, Japan, Ireland, Scotland, Ancient Rome, Greece, China, Scandinavia, and Thailand all in one cookbook? All of the recipes maintain an authentic taste even though they have been adapted for the way we cook in America.   


     The recipes in Seasoned with Love are the result of being inspired by over 40 countries and cultures. You can sample the exotic flavors of India, the traditional food of an American picnic, mouthwatering chocolate-covered cherries or tantalizing pastries from France. Seasoned With Love is a collection of 378 time-tested recipes complimented by this website with links to favorite cooking sites. 

     Seasoned With Love offers updated versions of timeless classics. Your can satisfy your cravings with a chocolate cake or delight your guests with bacon-wrapped shrimp with chilies. Serve vegetarian lasagna to feel full, but not heavy. Cook dinners with less fat and use mostly olive or canola oil when needed. 

     Each step and method is described in detail. Pan and bowl sizes, helpful hints and variations are all included. 

    This cookbook is perfect for new brides, beginning cooks and the cookbook collector. This cookbook can be used to plan meals for a day, a week or a month. Seasonal recipes with special attention to religious holidays are also included. 


     I made my first steamed puffy eggs—which consisted of milk, eggs, and cheese—when I was just seven years old. My younger brother loved them and I've been cooking ever since. I spent part of my childhood in Chicago and Seattle, though I also lived in Africa for 12 years. 

     It was in Africa that we had to make all our meals from scratch and I developed my love of home-grown ingredients using the bounty of the earth. During the last few years, I have been perfecting my recipes, while also pursuing other career goals and attaining my Masters in Educational Administration. 

     I believe in creative cooking and incorporate herbs and spices into almost all my recipes. Recipes have been carefully tested to ensure you will not only be well informed about ingredients and methods, you will also be pleased with the results. 

     inherited my love of cooking from my late Norwegian grandmother and French grandfather. My friends and family come from a variety of cultural backgrounds. 

     I hope to continue to work on new ideas and encourage others in their love of cooking. In my world travels I become acquainted with the cuisine of Europe, Africa and America. While working in a specialty store I also became interested in foods from a variety of other cultures.  




Total recipes: 378


Beautiful Breakfasts (29 recipes) 
Lazy Lunches (22) 
Tea Time Treats (32)
Delightful Drinks (29)
Tantalizing Tastes (24)
Simply Salads (36)
Steaming Soups (19)
Buttered Bread (26)
Sumptuous Sides (29)
Delicious Dinners (68)
Divine Deserts (50)  
Sweet Temptations (14)  



     Seasoned With Love contains 378 enticing recipes: The first chapter greets the day with Beautiful Breakfasts and includes such favorites as German Stollen, Orange French Toast, Pam's Cinnamon Rolls, Prawn Scramble, Spiced Currant Oatmeal, Swedish Pancakes and Yvonne's Apple Turnovers. 

     Next is on the menu is Lazy Lunches which includes such favorites as Ashley & Lexi's Favorite Toasted Cheese Sandwiches, Ashley's French Bread Pizza, Bean & Beef Soft Tacos, Cheese and Onion Macaroni, Chicken Burritos, Deviled Egg Sandwiches, and Gyro with Beef and Yogurt Sauce. The focus is on easy-to-prepare lunch dishes which can be made any day of the week. Piroshki is a Russian favorite; made with a simple meat filling and is very satisfying in the winter. Simple sandwiches, tacos, and fajitas, top off the menu.

     Tea Time Treats, inspired by the English High Tea at 4:00 p.m., contains many seasonal and celebratory treats made by bakers all over the world. Butter cookies for Valentine's Day; sensational little Almond Petit Fours for Easter; Holiday Pound Cake, Gingerbread Cookies and Lebkuchen all contribute to the international flavor. Biscotti, Butter Cookies, Candy Cane Cookies, Chocolate Cake from Austria, Coffee Cake, Cream Puffs with Pastry Cream, and Dominica Banana Bread illustrate the variety in this chapter. There are also many kid-friendly recipes such as Peanut Butter Cookies, Jumbo Chocolate Chip Cookies, and Snickerdoodles.  And of course, to top off the chapter, Scones are included for an authentic English Tea.

     African Fruit Punch splashes onto the first page of the Delightful Drinks chapter. Banana Daiquiri, Coffee Granita, and Chocolate Eggnog are just a few of the delicious non-alcoholic drinks which can be served at the next party. This chapter is dedicated to teaching the new cook how to make coffee and tea, plus a variety of new favorites such as Hazelnut Coffee and Cream.  Hot Apple Cider and Iced Thai Coffee help to span the seasons. Mango Lassi injects an Indian influence. Passion Fruit Punch is an exotic and simple-to-prepare drink which will become a favorite in the summer. Masala Chai is easy to make on the stove top and can be made with basic spices.

     Tantalizing Tastes is a chapter devoted to entertaining with a focus on appetizers. Asparagus Marinated in Italian Dressing is the easiest recipe in the whole book and packs a ton of taste. Baked Potato Skins will be a favorite for sports fans. A Flowered Cheese Ball will make its debut at elegant parties and will become a staple. Healthy Fruit Kebabs and Dip are well suited for the summer. Phyllo Triangles give this chapter a Greek flair; Paula's Layered Dip adds a Mexican recipe; Pita Bread and Hummus add a Middle East flavor. A complete list of party platters will help the new cook quickly make up appetizers a day ahead. More exotic fare includes Sun Dried Tomato and Garlic Spread, Smoked Salmon Deviled Eggs, and Thai Spring Rolls with a Plum Sauce made from fresh plums.

     Salads are a tasty and essential element to good health. African Bean Salad, Antipasto Salad, Apple Raisin Coleslaw, Blue Cheese Salad, Carrot and Sesame Salad, and Crab Louie are some of the basic salads. Celery Walnut Salad with Vermouth Vinaigrette and Homestyle Chicken Salad with Ginger Dressing add gourmet touches. Italian Chicken Salad, Chinese Coleslaw, Salome's Curried Chicken Salad and Tabouli add a cultural dimension to this chapter.

     The seventh chapter is meant for cold winter evenings. It is filled with favorite soups from France, South Africa, Israel, Canada, India, and Germany. Fennel Seafood Chowder is an exotic soup with a generous helping of flavor and texture. French Onion Soup is a culinary classic and German Carrot Soup becomes unique with the simple addition of cumin and ginger. From the Pacific Northwest: Jeremy's Clam Chowder, Pepper Pot Soup and Spicy Bean Soup. Saffron Cream of Chicken Soup with Vegetables is a mild soup with a delicate color.

     Buttered Bread is designed to complement the soup and dinner chapters. Buttermilk Biscuits from the South, Cathay's Cheese Muffins from Africa, Challah from Israel, Flour Tortillas from Mexico, Focaccia from Italy, Healthy Multigrain Bread, and Hot Cross Buns make this chapter hearty and interesting. With the right directions, Indian Naan and Yorkshire Puddings are easy to make. Polenta Bread and Raisin Rolls with Ginger Orange Glaze are also included.

     Marinated steaks and simple entrées are complimented by Sumptuous Sides, which boasts a wide variety of vegetable and grain dishes. Holidays would not be the same without Candied Yams, Green Bean Casserole and Mashed Potatoes. Some of the more exotic recipes include Dal, Glazed Anise Carrots, Italian Risotto, Spanish Rice and Wild Rice Casserole. 

     Delicious Dinners contains recipes which range from a casual dinner to a special main dish for the holiday menu. Alex's Salmon Fillets made with a lemon parsley butter will fit any occasion and can be prepared in under 15 minutes. This chapter aims to make dinner a pleasure. Most recipes can be made within an hour, although some have marinating times which are indicated at the beginning of the instructions. This is the most culturally diverse chapter and includes dinner favorites from the Pacific Northwest, Africa, and Europe, not to mention France, China, Hungary, Italy, Germany and India. Some of the choices include Bobotie from Cape Town, South Africa, Cashew Chicken, Chicken Enchiladas, Coq au Vin, Lamb Curry, English Fish and Chips, Garlic Lamb Kabobs from Northern India, and Lamb Shanks with onions.  

     More traditional favorites include Tenderloin Roast, Ginger and Honey Glazed Turkey Ham, Greek Moussaka, and mouthwatering Lemon Lamb Chops. This chapter has an emphasis on low-fat cooking with very little use of oils and fats. Lemon Dill Turkey Bites is a good example of a quick, low-fat entrée with gourmet appeal. Manicotti and Lasagna transport the dinner table to Italy. Onion Meat Loaf is reminiscent of dinner at Mom's house. Serving a Pork Loin Rib Roast will create new confidence for all the cooks who never imagined they could prepare a roast in under one hour. Other choices include Roast Chicken with onions and apples.

     Divine Desserts is an appropriate name for the next chapter, which contains heavenly offerings. Basmati Rice Pudding, Black Rice Pudding and Middle East Baklava introduce the cook to tastes from India, Thailand and Greece. For the more adventurous cook, Boysenberry Custard Christmas Pastries will make even the beginner feel like a gourmet French pastry chef. A variety of custards and creamy desserts are explored in detail. Favorite pies and tarts are the highlight of this chapter; choose from Cherry Pie, Dad's Strawberry Tart, Fresh Fruit Cream Cheese Tart, and Grandma Clarice's Cinnamon Apple Pie. The Vanilla Ice Cream recipe can be used to compliment many of the desserts. German Chocolate Cake Slices, Key Lime Pie, and Louisiana Pecan Pie offer a variety of tastes and textures. A selection of Ice Creams and Sorbets are included for warm weather enjoyment. Salzburger Nockerel with Raspberry Sauce is a favorite for surprise guests. Some examples of more gourmet recipes include Trifle a la Orange and Poached Pears.

     The last recipe chapter, Sweet Temptations is a mini-lesson in candy making and homemade gifts.  Butter Caramel Corn, Chocolate Covered Cherries, Easy Fudge, Fudge Brownies are favorites. 



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