lemonadesandwich's Reviews
79 recipes reviewed. Showing 51 to 79Sort by: Book Title 
| Date | Rating | Recipe Title
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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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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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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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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Website: Nick Malgieri - BAKE!
Yum! Not too dry, nice flavor, an excellent scone!
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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.
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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.
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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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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!
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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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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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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: 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.
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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.
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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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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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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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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: 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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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: 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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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!
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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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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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