lemonadesandwich's Reviews
79 recipes reviewed. Showing 1 to 50Sort by: Book Title 
| Date | Rating | Recipe Title
Whoopie Pies : Dozens of Mix 'em, Match 'em, Eat 'em Up Recipes
By Sarah Billingsley, Amy Treadwell, Antonis Achilleos
Chronicle Books - 2010
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!
useful (2)
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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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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Website: White On Rice Couple
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.
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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: Waffleizer
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.
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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.
useful (1)
Website: Smitten Kitchen
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.
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Website: Smitten Kitchen
Really easy and very tasty! I'm sure I will be making this again during this great strawberry season.
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Website: Smitten Kitchen
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.
useful (1)
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)
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
useful (1)
Website: Smitten Kitchen
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.
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Website: Smitten Kitchen
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!
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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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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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Website: Saveur Website
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.
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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.
useful (1)
The Pizza Book: Everything There Is To Know About the World's Greatest Pie
By Evelyne Slomon
Crown - 1984
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!
useful (1)
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)
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.
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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: 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: New York Times - Recipes
topics.nytimes.com/topics/reference/timestopics/subjects/r/recipes/index.html
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.
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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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Muffins
By Elizabeth Alston
Clarkson Potter - 1984
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!
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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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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)
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.)
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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.
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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)
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.
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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)
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.
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Website: King Arthur Flour
So very good, and so easy!
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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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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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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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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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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)
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: 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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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.
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Fine Cooking
(Aug/Sep, 2010)
So tasty! Loved the mustard flavor with the swiss chard.
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