| 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. |
| From: The Food Network (reviewed 19th September 2012)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! |
| From: Smitten Kitchen (reviewed 6th July 2012)I found I needed a lot more flour than called for - probably due to overly juicy berries. These were great right out of the oven. Somehow, I kept expecting them to be like scones but they were light and definitely biscuit-y. Not too sweet either.
They do not keep well, as she says in the recipe. Better to eat them all right away! |
| From: Serious Eats (reviewed 20th June 2012)This was a nice change from my usual roasted aspaaragus. The sauce was rich and tasty. The mustard I used was not very grainy, and I think it might be even better next time. Definitely a keeper. |
| From: The Food Network (reviewed 1st January 2012)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. |
| From: Breakfast Book (reviewed 31st December 2011)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. |
| From: Breakfast Book (reviewed 31st December 2011)A great use for leftover mashed potatoes. Add bacon, bake and you have a great breakfast side! |
| From: Breakfast Book (reviewed 31st December 2011)Love this recipe! Have been making it for years, and it's always a great breakfast. |
| From: Breakfast Book (reviewed 31st December 2011)I've made this a bunch of times. It's very tasty, but often comes out very thin after it deflates. |
| From: Epicurious (reviewed 28th November 2011)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. |
| From: King Arthur Flour (reviewed 27th November 2011)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. |
| 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. |
| From: Epicurious (reviewed 28th October 2011)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. |
| From: Epicurious (reviewed 6th October 2011)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. |
| This was a nice change from eating plain corn on the cob. Grating the corn is tiresome after a while. I think next time I have to cook it longer - it might not have been as brown and caramelized as intended, as a result it just tasted like corn and nothing more. |
| 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. |
| From: Epicurious (reviewed 3rd October 2011)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.
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| From: Epicurious (reviewed 3rd October 2011)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. |
| From: Epicurious (reviewed 3rd October 2011)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!
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| From: Smitten Kitchen (reviewed 19th September 2011)I have been obsessed with trying this recipe, and unfortunately it did not live up to my hopes. It was a lot of work (peel and seed the tomatoes, make the crust, shred the cheese, etc.) and the end result just didn't merit it. Maybe I was too light on the herbs or the cheese, but it just came out bland.
I loved the biscuit crust. I wish I liked the end result more. |
| 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. |
| From: Epicurious (reviewed 16th September 2011)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. |
| From: Smitten Kitchen (reviewed 12th September 2011)Pretty easy to make. I've given up on using a pastry blender and just use my hands to make the crumbs, and it works so much better. I think I added a bit too much lemon, but otherwise they were excellent.
Storing them in the fridge, as suggested, works fine, but they are slightly better at room temp |
| From: Smitten Kitchen (reviewed 12th September 2011)Pretty easy to make. I've given up on using a pastry blender and just use my hands to make the crumbs, and it works so much better. I think I added a bit too much lemon, but otherwise they were excellent.
Storing them in the fridge, as suggested, works fine, but they are slightly better at room temp |
| 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. |
| From: Smitten Kitchen (reviewed 27th July 2011)A very moist cake, lots of coconut and pineapple flavor. It's not difficult to make, and came out really well.
It uses about half a can of cream of coconut, so there's still some left so you can make your pina coladas. |
| From: Epicurious (reviewed 27th July 2011)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. |
| A rare recipe for a baked strawberry pie. Very tasty, but give it plenty of time to cool overnight. It definitely needs fresh whipped cream too! |
| From: Fine Cooking (reviewed 8th July 2011)This was really tasty. Fried chickpeas are awesome. The zucchini absorbs more of the spices. Together, they are terrific. |
| From: Saveur Website (reviewed 6th July 2011)An excellent use for garlic scapes. Super easy, and the beans mellow out the sharpness of the garlic scapes. Great with pita bread,crackers or carrot sticks. |
| A good recipe to have on hand as kale starts arriving in droves from the CSA. Don't skimp on the cheese.
It's basically sauteed greens, mixed with pasta and cheese and baked. The lemon adds some nice flavor. Plenty of room for experimentation, and a good make-ahead recipe. |
| From: The Kitchn (reviewed 29th June 2011)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. |
| 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. |
| From: Smitten Kitchen (reviewed 21st June 2011)Yum! I forgot the scallions, but it was excellent anyway. A nice change of pace. I can definitely see trying some other cheeses.
I made this with Whole Foods pre-made pizza dough, and homemade mozzarella. |
| From: Smitten Kitchen (reviewed 20th June 2011)Really easy and very tasty! I'm sure I will be making this again during this great strawberry season. |
| 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. |
| From: The Kitchn (reviewed 16th May 2011)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. |
| 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.
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| Not too complicated, tasty, nothing spectacular. We liked it and will probably make it again, if we have spaghetti squash on hand from the CSA. |
| This was good. Nice flavors, good texture.
I wasn't sure what to serve it with, and on it's own it seemed to miss something. It seems kind of heavy to be a side dish, so I'm still at a loss.
It was actually even better for lunch the next day. I think it will be a great salad to bring to a pot-luck. |
| From: Waffleizer (reviewed 29th April 2011)How can you resist something called a S'moreffle?
I tried this and made a huge mess though. The graham cracker waffle was too dry, and impossible to get out of the waffle iron. That made it even harder to put back in the waffle iron to melt the chocolate and marshamallows. We managed to get a few pieces to eat, and it was tasty, but it was just not meant to be. |
| From: MoonPie (reviewed 29th April 2011)The recipe looks totally excessive, until you realize it makes 2 9x13 pans, which is way more than most people need!
Overall, it was a tasty bread pudding, although the recipe has too much cloves, which I think overpower the flavors. Other than the melty marshmallow bits, it was hard to tell that there were MoonPies there. It was fun, and a big hit at my office, but I can't say it was any better than just using bread.
I think that in the future, I'll keep my MoonPie and bread pudding obsessions separate.
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| 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. |
| From: Bon Appetit (reviewed 11th April 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. |
| From: Epicurious (reviewed 27th March 2011)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. |
| From: Weight Watchers (reviewed 27th March 2011)A surprisingly tasty one-pot meal.
Our biggest problem was we weren't sure how to serve it - it was kind of soupy but not really a soup, and not thick enough for a stew. If it wasn't for the weight watchers issue, I would serve it with rice or noodles probably. But perhaps a bit more flour to thicken it some. |
| From: Mark Bittman (reviewed 18th March 2011)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. |
| From: Epicurious (reviewed 7th March 2011)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. |
| This was an easy recipe to put together, definitely a plus for a breakfast dish. I didn't have apricot jam, so substituted a good orange marmalade. It definitely depends heavily on the jam used, so don't cheap out.
The description is accurate that its not too rich like many breakfast bread casseroles, but that's not a problem. It was tasty. But somehow it's not very compelling. I can't put my finger on what it needs to bump it up a little. |
| This was a nice recipe. Nothing awesome, but something a little different from my usual fish preparation. I left out the jalapenos and cilantro, as I didn't have them on hand. One or the other would probably help perk this up. |
| From: The Kitchn (reviewed 7th February 2011)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. |
| From: King Arthur Flour (reviewed 14th January 2011)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.
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| From: Martha Stewart (reviewed 9th January 2011)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.)
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| Easy classic take on a simple traditional beef stew.
A few small tweaks we make as available:
Add ground thyme to the flour mixture.
Replace water with dark beer
Add bacon and/or any other veggies on hand. |
| From: Fine Cooking (reviewed 8th January 2011)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.
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| 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!
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| From: Epicurious (reviewed 4th January 2011)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. |
| This is a basic buttercream recipe, and works fine for whoopie pie fillings, but I really have to urge everyone to go with the classic Fluff filling. |
| This is the perfect whoopie pie filling. I made butter cream the first time, and it was fine. But commit to the Fluff and Crisco combination, and you will get the ideal filling! We topped ours off with some crushed candy canes, and they are just awesome! |
| Awesome! I am a huge whoopie pie fan, and this recipe creates excellent chocolate cakes. I even got over my aversion to Crisco to make them and get the correct shape. No special pan needed! |
| This has been one of our family staples for years. Having homemade pizza in 30 minutes is the best! We have passed this recipe on to so many of our friends. We used to make one big pizza, but we've found it's even better for making our own small size pies - we can each add our own toppings to our heart's content.
Some tricks we've developed over the years: A dusting of corn flour on the bottom of the pan or pizza stone adds a nice crunch to the bottom.
There's also a new Fleischman's yeast that's specifically for pizza dough. It makes it much easier to roll the dough out evenly and stretch it further. Definitely a new pantry staple! |
| From: Muffins (reviewed 29th December 2010)Love this recipe. Almost always double it, because who needs to have a half a can of pumpkin around when there could be more muffins to share! |
| We love love love this recipe. There's something about turmeric and curry that is just so tasty. Its a great little visit to the Caribbean on a snowy winter day. I adjust the jalapeno, and even got approval from my 6 year old.
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| 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. |
| These are so good, but you really need to be a ginger fan! Kind of fussy to have to chop the candied ginger and zest the lemon, but since they are bar cookies it evens out.
I might consider making them in a smaller pan, so that they are thicker, but that's a personal preference. |
| Yum! Not too dry, nice flavor, an excellent scone! |
| 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! |
| Definitely the best banana bread recipe I've tried! |
| From: Epicurious (reviewed 7th December 2010)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! |
| From: Fine Cooking (reviewed 19th November 2010)So tasty! Loved the mustard flavor with the swiss chard.
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| 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. |
| From: The Kitchn (reviewed 15th September 2010)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. |
| From: Epicurious (reviewed 24th August 2010)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. |
| From: Serious Eats (reviewed 2nd August 2010)A great recipe to have on hand when you just need a little bit of cheese. Worked great, tasted terrific. |
| So very good, and so easy! |
| 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. |
| From: Martha Stewart (reviewed 4th June 2010)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. |
| 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. |
| From: Epicurious (reviewed 30th March 2010)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. |