lemonadesandwich's Reviews
79 recipes reviewed. Showing 1 to 50Sort by: Book Title 
| Date | Rating | Recipe Title
The 1997 Joy of Cooking
By Marion Rombauer Becker, Ethan Becker, Irma S. Rombauer
Scribner - 1997
Definitely the best banana bread recipe I've tried!
useful (0)
I was specifically looking for a bread pudding recipe that didn't use cream. This one uses milk, and only 4 eggs. Given that, it came out very well. Not the amazing richness of a bread pudding with heavy cream and 8 eggs, but still tasty. I replaced the raisins with dried cherries, which I really liked.
useful (2)
This was an excellent summer salad.
We grilled the shrimp, and used a jar of roasted red peppers that I canned last fall, and they were delicious. The pine nuts added a great flavor and bit of crunch.
Definitely worth adding to the summer recipe list.
useful (2)
This my total go-to recipe for waffles. I keep coming back to it!
I use 1 stick of butter (recipe varies 4-16 teaspoons) to get a relatively crisp but not too greasy waffle.
useful (0)
Bon Appetit
(March, 2011)
These are fudgy and excellent cookies. No flour in these and not too bad for those on a diet. Not too hard with the KitchenAid to whip those egg whites. I was a little concerned about the texture when everything was mixed together, as they seemed kind of crumbly. The cookies came out a bit more lumpy looking than the photo, but were definitely a wonderful texture and super chocolatey. I used basic supermarket available Ghiardelli cocoa, and a mix of Toll House and Ghiardelli chips, and results were great. The note says they're best the day they're made, but a day later I'm still enjoying them. I don't expect the texture to hold up more than another day or so though.
useful (0)
Breakfast Book
By Marion Cunningham
Knopf - 1987
I've made this a bunch of times. It's very tasty, but often comes out very thin after it deflates.
useful (1)
Love this recipe! Have been making it for years, and it's always a great breakfast.
useful (1)
A great use for leftover mashed potatoes. Add bacon, bake and you have a great breakfast side!
useful (1)
I've had lots of good recipes from this cookbook, but this basic pancake recipe is not one. They always come out flat. Try Joy of Cooking instead.
useful (1)
Cinnamon, Spice, & Warm Apple Pie: Comforting Baked Fruit Desserts for Chilly Days
By Ryland Peters & Small
Ryland Peters & Small - 2010
I really wanted this to be good. I made my own ricotta, I sepnt ages pitting and slicing cherries, I used phyllo dough and lots of butter. But it just didn't work as well together as all of the component parts.
There was too much filling for the phyllo dough, which might have contributed to some sogginess. But it was also lacking any strong flavors - ricotta and cooked cherries came out pretty mild, and there were no other spices in the recipe as written.
useful (3)
This is a wonderful variation on strawberry shortcake using a meringue instead of shortcake. It was so good - the meringue was simple to make, although it crumbled a lot. I'm not sure that the instruction to let it cool while rolled in a towel is a good one. A 250 degree oven is manageable even on a hot day.
When I try this again, I'm thinking I'll make the meringue as separate separate rounds and top them with the strawberries and whipped cream for a less crumbly as well as less dramatic presentation.
useful (0)
Aside from the great name (apple dappy apple dappy apple dappy), this is a very tasty recipe. It's easy to put together. It tastes sort of like a cobbler, but in the form of a dessert roll. I'd suggest making the apple filling earlier and let it cool a lot more than the recipe indicates. My filling was still warm and started to melt the dough. But it still worked. I might also add some cinnamon. It's odd that there no spices.
useful (0)
Cook's Illustrated
(, 2009)
Very tasty and easy version of chicken and dumplings. Would probably add a bit more broth next time, but that's more a matter of personal preference. The thyme was the perfect seasoning.
Nice thing to be able to make in under an hour!
useful (0)
Website: Epicurious
Simply the easiest and best recipe! Pecans are awesome in salads, terrific on their own, and are so so easy to make so you have them on hand any time! A family favorite.
useful (0)
Website: Epicurious
This is an excellent vegetarian chili. I'm not a vegetarian, but had a bunch of squash to use up. This came out as rich as my usual meat chili, with a lot of flavor from the squash and greens. Definitely a great addition to my regular rotation! The hardest part is peeling the squash, but if you want to cheat and buy the pre-peeled squash then its really easy to make.
useful (1)
Website: Epicurious
This was an excellent rugelach recipe. I even got a thumbs up from the Jewish grandmother in attendance at the party where I served them.
I did play around with the filling, and ended up making a few variations. I like the cinnamon and sugar combo (although with pecans, as I'm not a walnut fan) in this recipe. My daughter liked the chocolate (just chopped up some chocolate) and my husband liked the apricot cherry jam version.
A bit of effort, and definitely be sure to allow some time for the dough to chill, but well worth it!
My only complaint with this recipe is that the written instructions are way too detailed! I don't need the conversion to grams, the hints at the end are kind of obvious - its sort of written for a toal beginner cook. I had to edit it before I could print it out so that I didn't go crazy!
useful (1)
Website: Epicurious
Tasty. I made it with chicken sausage, which was fine but I could see that something spicier would make this more interesting. I like the mustard and vinegar vinaigrette.
useful (0)
Website: Epicurious
When a recipe has 1400+ reviews and 91% of the people say they'd make it again, you can be pretty sure that its going to work. This recipe did not disappoint.
A few notes just from my perspective - yes, it has a lot of sugar. The batter also felt very greasy (not the best for licking the beater;-) but that just leads to a moist cake. It also cooks a surprisingly low temp (300) for a surprisingly long time (1 hour) but all does come out well. I was glad to have all those reviews to reassure me that it would work.
This was a big success for a child's birthday cake, and may become my new standard.
useful (4)
Website: Epicurious
A big success.
As written, it seemed a bit bland. We looked at other comments on Epicurious, and did increase the overall spices - added some salt, pepper, thyme, worcestershire sauce to the meat, as well as garlic to the mashed potatoes.
A great inaugural dish for the newly seasoned cast iron pan.
useful (1)
Website: Epicurious
Love this recipe! I wasn't quite sure what to expect from the relatively simple ingredient list, but it is just really tasty.
I used the beet greens (sauteed separately) on top, and some feta cheese, and it was really delicious.
useful (1)
Website: Epicurious
I was looking for a simple unpretentious mac and cheese recipe. This hits the spot, using only cheddar and permesean cheese. The panko crumbs give a great crunchy topping.
The first time I made it there was too much liquid. The second time I fortuitously ran out of milk but went ahead anyway, and it was much better. I recommend cutting the amount of milk in half based on my experience.
It is scaled for a huge amount, so plan to cut things in half already if you are not feeding an army. Keep an eye on the instructions too, since some ingredients are not listed on top, and it casn be easy to forget to adjust those ones.
useful (2)
Website: Epicurious
I never had celery root before. This was an excellent introduction. This was easy and really tasty, a little sweet even. No other spices needed - just make it as is!
useful (0)
Website: Epicurious
The recipe is for french toast too, but I just made the compote and served it with my favorite waffle recipe (Joy of Cooking, btw).
As written there is way too much cinnamon, I would halve it next time. But it was wonderful and warm and sweet with the waffles, and with some whipped cream made for an excellent treat.
useful (0)
Website: Epicurious
I've never made coleslaw before, and I think I'm set with my recipe going forward! This was a big hit! A little sweet, but with some tanginess.
My only mistake was not shredding the cabbage in the food processor - it was a bit thick in parts.
useful (0)
Website: Epicurious
This is a great recipe to have on hand for improvising based on what you have on hand.
You definitely need to double the eggs and cream/milk, otherwise you don't have enough batter to cover everything.
I'll admit that I always use a frozen crust, so can't comment on that part of the recipe.
I've made it with the ingredients as written, but also substituted different fillings (mushrooms, tomatoes, pancetta) cheeses based on what I have on hand.
useful (1)
Website: Epicurious
This is such a treat! Foundue + roast pumpkin is just awesome.
Definitely don't skimp on the cooking time, I undercooked mine, and the pumpkin did not scoop out easily. But I'll be making it again soon.
useful (1)
Website: Epicurious
Having never made collard greens before, I was surprised at the variety of cooking times out there! This recipe seemed like a good mid-level, of about an hour. This came out terrific - we really liked the vinegar with bacon and greens. Will definitely make it again.
useful (1)
Fine Cooking
(Aug/Sep, 2010)
So tasty! Loved the mustard flavor with the swiss chard.
useful (0)
Bananas foster is so much easier than I thought it would be. This was so simple for such a wonderful dessert, and the flambeing just adds a little bit of excitement.
useful (1)
This was really tasty. Fried chickpeas are awesome. The zucchini absorbs more of the spices. Together, they are terrific.
useful (1)
Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe
By Joanne Chang, Christie Matheson
Chronicle Books - 2010
Tasty, but I expected more somehow. For all of the steps involved (chopping cranberries, toasting and coating pecans) it came out like a pretty basic cranberry bread.
useful (2)
These are so good. Very easy for scones, and I could make them on a whim with panty items. I did use milk instead of cream. Definitely do not skip the glaze!
Despite the comments, I found that the scones actually lasted pretty well for a few days.
useful (1)
Website: The Food Network
One of those classic disasters. I'm willing to take my part of the blame for choosing the wrong pan to cook this in, but a 2.5 lb pork butt still wasn't done in 3 hours, and the spices used in this recipe were terrible. We couldn't eat it.
useful (1)
Website: The Food Network
Made this as written, and it came out very tasty. It's very rich, and has good flavor. Great use for the abundance of broccoli right now!
useful (0)
In the Kitchen with A Good Appetite: 150 Recipes and Stories About the Food You Love
By Melissa Clark
Hyperion - 2010
The title of this recipe is totally misleading. It actually comes out more like a sticky bun than a creme brulee, and it is amazing! All of the sticky goodness with far less effort.
I left out the orange blossom water (apparently my bottle expired 20 years ago!) but didn't miss it. I used leftover challah, which was a little mushy, but tasted great. I served it with bananas, which were a nice complement to all that sugar. Next time I think I will add some pecans to the brown sugar base. Definitely a keeper!
useful (2)
Jam It, Pickle It, Cure It: And Other Cooking Projects
By Karen Solomon
Ten Speed Press - 2009
I tried these to use up some of the green and yellow beans from my CSA farm share. They come out very vinegary, but are great in a salad. I didn't can them for real, just keep them in the fridge.
useful (0)
Joy of Cooking: 75th Anniversary Edition - 2006
By Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker
Scribner - 2006
After trying numerous variations, this is my go-to waffle recipe that always works for me. I generally use 1 stick of butter or slightly less (it calls for a range of 1/2 to 2 sticks) to get a relatively crisp waffle without being too greasy.
useful (0)
Website: King Arthur Flour
My 6 year old and I made these one day and had a great time. Lots of dough to play with, and then a fun final product to eat. They are best eaten right away. We found they got soggy pretty quick.
useful (1)
Website: King Arthur Flour
So very good, and so easy!
useful (0)
Website: King Arthur Flour
I made this, and I think I added too much broth. It was definitely thinner than I like. Measuring a pound of cauliflower isn't really a helpful measurement when working with the whole head. I just put in what looked right, but the cauliflower cooked down more than I thought.
The flavor is good though, and I would definitely try it again.
useful (0)
Website: King Arthur Flour
These waffles are much less sweet than my usual recipe. Not a bad thing some times. Great to set up the batter the night before and be ready to go in the morning. Definitely have a yeasty flavor.
useful (1)
Website: The Kitchn
This is really yummy. Slow roasting the tomatoes makes them sweet and wonderful, and the added butter gives it a fantastic finishing touch.
I think the instructions are for too high a heat and/or too long a cooking time. In my oven there were a lot of blackened tomatoes after about 1.5 hours at 350 degrees.
Worth some experimentation to tweak - just keep an eye on it the first time you make it.
useful (0)
Website: The Kitchn
This was a huge success! The creamy squash replaces the texture of the ricotta, but adds a richness and sweetness to the whole dish.
My only minor complaint is that I would prefer an actual measurement for the amount of squash to use (instead of the given, "2-2.5 lb squash") so that I could use the already prepared roasted squash I had on hand. But I guess it is lasagne, so its pretty flexible.
Ok, I admit that I used regular button mushrooms and spinach instead of cremini and chard, but I don't think that impacted the overall falvor.
useful (3)
Website: The Kitchn
These cookies are a bit more fussy than your average chocolate chip cookie, but they use basically the same ingredients, and make something much more interesting. The meringue topping makes it all worth it.
A couple of suggestions: When they say push in the chocolate chips so that they don't move around, it's really worth doing it. It's not a disaster, but my chips definitely migrated around a lot during the meringue spreading for some uneven distribution. Also, as the recipe says, the meringue is really sticky. I found an offset spatula the ideal tool for spreading and smoothing it.
useful (1)
Website: The Kitchn
These were very tasty. I liked a simple baked meatball idea, and these worked well. I had a light hand on the spices, since it seemed like a lot of flavors, but you can definitely punch it up even more.
It does make lots, so plenty to freeze for later.
useful (1)
Light & Healthy 2010: The Year's Best Recipes Lightened Up
By America's Test Kitchen
America's Test Kitchen - 2010
This variation of the Sweet Chili Glazed Tofu was a big hit. Relatively easy to throw together, good texture, tasty sauce. I made only half the recipe for 3 servings, so didn't have to deal with frying batches, or keeping the tofu warm, which was a big plus. Definitely will make again.
useful (1)
Website: Mark Bittman
This recipe worked really well. Usually, my stir fry comes out kind of bland, but this one was very appealing. Fried tofu adds some texture. Flavors are simple but work well.
I used scallions instead of onions, red pepper flakes instead of fresh hot peppers, baby bok choy and added some sesame oil.
useful (0)
Website: Martha Stewart
This has become one of our favorite quick dinner dishes. Even my 6 year old likes it! Its got a nice blend of flavors, and is a great one pot meal.
My only tweaks are to use canned tomatoes (a pantry staple), and I susbstitute chicken tenders to the thighs, again to make it quicker.
useful (1)
Website: Martha Stewart
This is a good basic mussels recipe. Because of that, it very much depends on the quality of the wine and the chorizo you use.
Not the best written recipe. The instructions kind of fade away, without any sort of hint as to how you know the mussels are done. (When the shells open - just a few minutes usually.)
useful (0)
Martha Stewart Living
(October, 2010)
This was really excellent. The spaghetti squash is bland on its own, but with the meatballs, mushrooms and greens it all was a nice flavor.
Due to what I had on hand I used chard instead of spinach, regular mushrooms and beef stock. Minor substitutions, and still surprisingly tasty. Will be adding this to the family recipe book.
useful (1)