lemonadesandwich's Reviews
79 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date | Rating | Recipe Title 
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!
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Cinnamon, Spice, & Warm Apple Pie: Comforting Baked Fruit Desserts for Chilly Days
By Ryland Peters & Small
Ryland Peters & Small - 2010
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.
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Breakfast Book
By Marion Cunningham
Knopf - 1987
Love this recipe! Have been making it for years, and it's always a great breakfast.
useful (1)
Website: Serious Eats
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.
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I've made this a bunch of times. It's very tasty, but often comes out very thin after it deflates.
useful (1)
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!
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Fine Cooking
(Aug/Sep, 2010)
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)
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.
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The 1997 Joy of Cooking
By Marion Rombauer Becker, Ethan Becker, Irma S. Rombauer
Scribner - 1997
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.
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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.
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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.
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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: Smitten Kitchen
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
useful (1)
Website: Smitten Kitchen
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
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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)
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!
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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)
Website: King Arthur Flour
So very good, and so easy!
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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)
Whoopie Pies : Dozens of Mix 'em, Match 'em, Eat 'em Up Recipes
By Sarah Billingsley, Amy Treadwell, Antonis Achilleos
Chronicle Books - 2010
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.
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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!
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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!
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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: 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.
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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)
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.
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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!
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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)
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!
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Not Your Mother's Casseroles
By Faith Durand
Harvard Common Press - 2011
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.
useful (1)
The New Basics Cookbook
By Julee Rosso, Sheila Lukins
Workman Publishing Company - 1989
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!
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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.
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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.
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Website: Serious Eats
A great recipe to have on hand when you just need a little bit of cheese. Worked great, tasted terrific.
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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)
A Taste of the Tropics: Traditional and Innovative Cooking from the Pacific and Caribbean
By Jay Solomon
Crossing Press - 1992
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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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.
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Website: Weight Watchers
www.weightwatchers.com/food/index.aspx
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.
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Website: Nick Malgieri - BAKE!
Yum! Not too dry, nice flavor, an excellent scone!
useful (1)
Website: Nick Malgieri - BAKE!
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.
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!
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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.
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Not Your Mother's Casseroles
By Faith Durand
Harvard Common Press - 2011
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.
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Website: MoonPie
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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Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe
By Joanne Chang, Christie Matheson
Chronicle Books - 2010
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.
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Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaise, Stroganoff, Goulash, Chowder, and Much More
By Clifford A. Wright, Neverne Covington
Harvard Common Press - 2002
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.
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The 1997 Joy of Cooking
By Marion Rombauer Becker, Ethan Becker, Irma S. Rombauer
Scribner - 1997
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.
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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.
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Website: Smitten Kitchen
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.
useful (1)
Breakfast Book
By Marion Cunningham
Knopf - 1987
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.
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