annkingman's Reviews
9 recipes reviewed. Showing 1 to 9Sort by: Book Title 
| Date | Rating | Recipe Title
Cook's Country
(January, 2010)
Brussels sprouts were universally despised by all members of my family until we found this recipe. Armed with fresh from the farmer's market brussels sprouts, we followed the recipe exactly. My husband declared them "to die for", I loved them, and my kids ... well, they ate the 3 sprouts we put on their plate with no complaint (though admittedly they didn't ask for more, neither did they complain for make a face).
The recipe is on the sweet side, but not cloyingly so. My husband normally finds such recipes to be "too sweet," but not in this case. We will make these again. If we were not serving these to our kids, I would up the cayenne paper a bit, I think, as it was barely noticeable.
useful (1)
French Farmhouse Cookbook
By Susan Herrmann Loomis
Workman Publishing Company - 1996
This is one of our all-time favorite chicken recipes. It's relatively quick and simple. Cut a whole chicken into 8 pieces, dress with olive oil, red wine vinegar and chopped shallots. After it roasts for about 40 minutes, sprinkle generously with parsley and let rest for a few minutes. It's heavenly!
useful (1)
How To Cook Everything: Simple Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 2006
This is our go-to recipe for boneless porkchops, and it's never failed. I usually use wine, but have also had good success with chicken stock.
useful (0)
Thanksgiving 101: Celebrate America's Favorite Holiday with America's Thanksgiving Expert
By Rick Rodgers
William Morrow Cookbooks - 2007
While turkey stock is a simple thing, Rodgers recipe and accompanying hint has made this book worth the cover price. His suggestion: buy turkey parts (wings, back, neck) a few days before Thanksgiving, brown them up and throw them in a crock pot with some veggies and water to cook overnight.
It's the easiest stock ever, and because we can do it a few days ahead, we are prepared with great stock on Thanksgiving to be used in the gravy, the stuffing, and for basting the turkey.
useful (1)
We host Thanksgiving every year, for about 15 people. Things go fairly smoothly, but the "crisis point" always comes in the last 20 minutes, when it's a fight for the stovetop. Husband needs 2 burners to make the gravy, and I had a pot of potatoes boiling over, almost (but not quite) ready to be mashed.
This Make-Ahead Mashed Potato Casserole recipe has calmed the situation. I don't actually like that "casserole" is in the title -- it's basically make-ahead mashed potatoes. By adding cream cheese and sour cream to the usual milk and butter additions, the potatoes keep their moisture in the refrigerator while they wait in your refrigerator. You mash everything and spread it into a 9x13 baking dish. You can do it a few hours ahead, or even the day before. When you want to serve it on Thanksgiving day, you just heat it in the oven for 30 minutes or so.
I occasionally get a bit of "cream cheese" flavor, but it's not unpleasant -- it just reminds me that these are not "pure" mashed potatoes. Nobody has ever complained about the taste. This recipe works for us because we have 2 ovens (these go in when the turkey comes out) and a crowded cooktop area.
useful (1)
These are incredible, and so easy! Rodgers trick about cleaning the gills out of the portobello caps made this recipe company-worthy. An added bonus is that it's easy to make ahead, and just heat through 5 minutes before serving.
useful (0)
A great use for leftover turkey! Husband and kids all loved it, and nobody felt like they were eating yet more Thanksgiving leftovers.
Prep was easy, and entire recipe was not too time-consuming -- about 45 minutes from start to finish, with 30 minutes bake time, so you can do other things.
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The Ultimate Rice Cooker Cookbook
By Beth Hensperger, Julie Kaufmann
Harvard Common Press - 2003
My husband said this might have been the best rice he's ever eaten -- and it took 5 minutes of prep and the rice cooker did all the rest. The only thing I did differently from the recipe is that I sauteed the shallots and rice in a separate pan on the stovetop rather than using the bowl of the rice cooker (it is quicker to do it that way and I don't mind cleaning the extra pan).
useful (1)
Tasted wonderful, and better than any boxed Mexican rice mix I've ever tried. With the rice cooker it's a simple preparation -- saute some onion, chopped tomato and the rice in a bit of olive oil, add the water and let the machine do the rest.
useful (1)