Wildcat Fan's Reviews
By The Editors of Cook's Country Magazine
Cook's Illustrated - 2007
Oh my! This was delicious. It is a little labor intensive, but if you have the time to make it, it is worth it. I thought I had just bought a wonderful pastry from a top notch bakery. I froze one of the rolls and it was just as good as the first one we ate. Just a few seconds in the microwave made it taste like fresh baked. Rolling the dough to the dimensions and thinness as specified makes lots of layers of wonderful pastry. The filling of dates and egg whites works beautifully. The dates are dispersed from being mixed into the beaten egg whites and are just perfect as the filling. I could just continue to rave about this.
Best of the Best from Alaska Cookbook: Selected Recipes from Alaska's Favorite Cookbooks (Best of the Best Cookbook Series)
By Gwen McKee, Barbara Moseley, Tupper England
Quail Ridge Press - 2003
This was an easy dish to prepare and very tasty. I liked the zip that the stoneground mustard added. Next time, I might even put a little extra of the mustard on the salmon.
Easy preparation for this dessert and very good. I liked the addition of the oatmeal in the crust. I think you could easily adjust the recipe and bake in a smaller pan to have the filling a little thicker if desired.
Best of the Best from Georgia Cookbook: Selected Recipes from Georgia's Favorite Cookbooks (Best of the Best State Cookbook)
By Gwen McKee, Barbara Moseley
This was a very refreshing, summer salad. The fresh corn, vidalia onions and fresh tomatoes are a wonderful combination. This is not a salad that can be prepared very far in advance. I did prepare it in the late morning and it was very good that night. But leftovers were definitely not as good the next day.
By Better Homes and Gardens
Better Homes & Gardens Books - 1978
This is my daughter's favorite cheesecake recipe and she has tried many. It is a bit time consuming, but she definitely thinks this is the best recipe for a crust. She often makes this cheesecake for her father-in-law. It is her tried and true recipe.
By Junior League of Washington
Favorite Recipes Press (FRP) - 1997
I made this to take to a family reunion and made it the day before. As stated in the recipe, it can be made in advance and still be very good. It was still good two days later. (I kept the leftovers on ice so were safe to eat later.) It is a recipe that is easily adaptable if you don't like some of the listed ingredients. Just leave out what you don't like and/or add other things. I made it as given and thought it was delicious. Will definitely make again.
By Junior League of Denver
Junior League of Denver - 1995
This was easy to make and very tasty. The soy sauce is a dominant flavor, but I liked it. Makes a pretty presentation with the red peppers in with the chicken and then served on rice.
This was easy to put together and very tasty. I made just half the recipe for three of us. Just about exactly the correct amount. I used less cheese as one family member doesn't care for lots of it. I know I would have liked it just as well with the amount indicated. This recipe is foolproof as I didn't put it together as directed. (I misread the directions.) Anyway, it didn't hurt it a bit. It was still quite good. The small leftover I had also reheated nicely in the microwave.
I just made this today and used frozen peaches. The flavor is good, but I think might be even better with fresh peaches. I will definitely try it next summer. I had to bake it about 5 minutes longer to be sure it was done in the center. That seems normal for me with quick breads so may be my oven. I used the optional almonds and toasted them first. They were a good addition.
By Helen Richardson, Melinda M. Vance
Junior League of Hartford - 1982
Very quick and easy to fix. I like plain cooked carrots, but the addition of the orange juice based sauce in this recipe takes the flavor up a notch. I was even able to get my son to eat some carrots prepared with this recipe. A colorful and flavorful addition to any dinner plate.
This cobbler made with apples and cranberry juice cocktail was a new type of cobbler for me. I really liked it. Unfortunately, I couldn't get anyone else in my family to try it. I did have a few problems in making it. I used an 8-inch square Pyrex baking dish which I measured for volume to be sure it would hold the 8 cups designated in the recipe. The recipe calls for 6 apples and it might be better if it gave a measurement of cups. At least for my dish, that seemed to be too many apples. I attempted to go ahead and use all 6 apples since I already had them peeled. The dish was full after I added the cranberry juice mixture. Before the apples were cooked, I had a lot of juice run out in my oven. It also took quite a bit longer to cook the apples than the recipe stated. Once I added the biscuit topping, it cooked in the amount of time listed for that part of the recipe. If I made this again, I think I might try simmering the apples and juice on top of the stove in a skillet until the apples were cooked. I would stir them occasionally to get all of the apples cooked. In the oven, the apples around the outer edges cooked more quickly. I think the apples could be cooked on top of the stove, then put in a baking dish to add the biscuits and bake for cooking the biscuit topping. Or use a skillet that could be put in the oven.
I really liked the flavor of the apple part and of the biscuit topping with the lemon sugar on top. It was just messy to make so I would try the other method of cooking.
I really liked the addition of pineapple in this sweet potato casserole. This casserole is not as loaded with sugar and butter as some recipes I have used. It isn't quite low fat, but still lighter than many other sweet potato casseroles. I used canned sweet potatoes since I had them in my pantry. The crumb topping was just the right added touch. Leftovers warmed up nicely in the microwave. I would make this again.
By Johnnie Gabriel
Thomas Nelson - 2008
This chocolate pie is excellent and so easy to make. Adding the eggs before starting to cook makes this easier to prepare. I like the use of cocoa and then adding the chocolate chips after cooking. It has a rich chocolate flavor. Delicious!
By Leisure Arts, Cooking Light Magazine
Oxmoor House - 1997
My daughter has made this several times when I am visiting. It is very good and doesn't take long to make. Notes about her preparation are: She just peeled the shrimp and didn’t worry about cutting down the back of the shrimp. (Her shrimp were medium size.) She also used the garlic from a jar and didn’t have fresh lemon juice. Instead of margarine, she used light butter. I think these were somewhat minor changes as the result was very good. Sometimes she does have fresh lemon juice and I do recommend it, but the other can be substituted if that is all you have.
By Elise W. Manning, Elise W Manning
Doubleday & Company - 1975
These have been a family favorite for about 30 years. I love the combo of chocolate chips, sugar and nuts as the topping. They are wonderful with homemade vanilla ice cream.
These are an excellent, basic, chewy brownie. Quick to make.
These are a delicious variation on cinnamon rolls. First, the basic roll recipe produces a very light roll. It mixes up quickly with the electric mixer. The dough requires gentle handling but that gives it wonderful lightness. I think a pan with a light colored non-stick interior will give the best results. I had to use one pan with a dark interior and the topping was almost too dark even though I adjusted temperature and time during the baking. The other pan I used was not non-stick and the topping did not come out as cleanly. So that is my reason for pan recommendation. But even with these minor problems, the family loved the rolls. The butterscotch flavor is outstanding.
By Jr League of San Diego, Junior League of San Diego, Joyce Kitchell
Junior League of San Diego - 1987
I thought this was delicious but the glaze was a bit too lemony for my son. He liked the flavor of the bread, but not the glaze. Since I like the tartness of lemon, I thought it was very good. This version of lemon bread seemed almost more like a lemon tea cake. I will make this again even if I am the only one eating it.
By Junior League of Phoenix
Junior League Phoenix - 1992
I really like the flavors and the crunch of this salad. I should have made only half of this as it really does make quite a bit. I didn't serve it in the green pepper or tomato shells as suggested in the recipe, but I think it would be very good in tomatoes. It keeps well so I enjoyed it for several days.
I only made half of the recipe since I was only serving 3 people and still had leftovers. I baked it in an 8" square dish for the half. I thought the flavor was excellent and enjoyed the leftovers. Easy to put together.
By Jacques Pepin, Ben Fink
Houghton Mifflin - 2004
This is a quick and delicious way to prepare boneless, skinless chicken breasts. My son made this recipe first, but it has become a favorite of the family. I have made it several times and we always enjoy it. I have occasionally used the bottled garlic and it is still quite good. I do always use the fresh parsley rather than dried. I think that is important. I don't buy the Wondra flour and just put the flour through a mesh strainer. It works fine.
By Dana Cowan, Kate Heddings
American Express Publishing - 2004
I made this just using boneless pork chops and thought it was very good. I like the use of the panko crumbs and the apples are a nice side dish. Quick and easy.
By Junior League of Birmingham
JLB Publications - 2007
I really liked these little muffins. I think they tasted a little like doughnuts with the nutmeg in them. So I thought of them as doughnuts baked instead of deep fat fried. I froze half of them and they were just as good after thawing.
The family liked this combo of shrimp, tomatoes, and angel hair pasta. Next time I make it, I will add a little Italian seasoning to give it a little more flavor.
By Sheila Simmons, Kent Whitaker
Great American Publishers - 2008
This was delicious and easy to make. I made this while visiting in Georgia and actually did use Georgia apples and pecans. But I am sure I can make it here in Kansas with products I get here. I made one small change and used cloves instead of nutmeg. The cake is moist and the caramel glaze soaked in just enough to have a taste of it through the cake. We ate it with just the smallest scoop of vanilla ice cream on the side. I would suggest storing it in the fridge. We did that and warmed for just a few seconds in the microwave when we wanted to enjoy some.
By The Association of Junior Leagues International Inc
Putnam Adult - 2003
These muffins are delicious and easy to make. Dipping them in the lemon butter and then sugar is a perfect final touch. The recipe does fail to list the oven temperature of 400 degrees F.
This is the perfect recipe for peach cobbler. I like this version better than one made with pie crust or with biscuit dough dropped on hot fruit. We have made this many times and quite often triple the fruit amount and double the crust measurements. Then we bake it in a 10x13" dish. Delicious. We use it with homemade ice cream.
By Junior League International
Broadway - 1996
This was okay, but I was disappointed because it didn't have a lot of flavor It was so pretty with the red and green peppers, but it needs more spice than listed in the ingredients. Perhaps taking the sausage out of the casing would also help spread some flavor.
This is very good; has good flavor and is pretty easy to make. My daughter has made this numerous times and is always a hit with the family. She does leave out the black olives and it is still very good. For myself, I would like them in it.
By Joan S. Harlow
Down East Books - 1983
I thought these enchiladas were delicious. The addition of the peperoncini added so much flavor. They were pretty easy to make. I liked the flavor of the sauce and what it added to the dish. My son wouldn't eat them (I think t was the peperoncini) so I got to enjoy the leftovers for a couple of more meals. They were easy to reheat in the microwave and tasted just as good as the first night.
The New Blue Ridge Cookbook: Authentic Recipes from Virginia's Highlands to North Carolina's Mountains
By Elizabeth Wiegand
Globe Pequot - 2010
Delicious. My son-in-law was the one who actually made this. The flavor of the meat was delicious and I liked the vinegar-based sauce. Since the pork is smoked and then slow roasted in the oven, you do have to be home the entire day to make this. But definitely worth it when you can do it. We did not add the sauce to all of the meat because some of the family wanted to use their favorite sauce. I think it would be even better to add the vinegar-based sauce to all of the meat and mix together. The meat would absorb some of the sauce and just be delicious.
By The Pillsbury Company
Harper & Row - 1963
These pancakes are so delicious. They take a little more time with separating the eggs and beating the whites, but they are so worth it. I love to make them when I have fresh blueberries. I just sprinkle the berries on top of the pancake after I have poured the batter on the griddle. Yum!
This variation of cinnamon rolls is excellent. I really like the use of whole wheat flour in the dough. Even my family members who don't eat whole wheat bread raved about these rolls. Definitely a recipe worth repeating.
By Frank Pellegrino
St. Martin's Press - 2004
This is the absolute best pizza dough I have ever made. I have previously used several other recipes, but now always use this one. It is easy to make and makes a nice medium thickness crust. It makes enough for two large pizzas. I have frozen half of the dough and it was just as good when thawed in the refrigerator, then brought to room temperature before using. I used to mix it by hand as suggested in the directions, but now use a Danish dough whisk. My daughter also uses this recipe when she makes pizza crust herself. (She is able to get a pretty good fresh dough at her local Publix, but I don't have access to such.)
My daughter has made this pizza sauce many times and it is very good. Simple to make and makes enough for two pizzas.
This is a quick and easy dish to prepare. I have made it with brown rice as well as with white rice. It was tasty either way. I do think it could use something to boost the flavor just a bit. I am thinking maybe a little more freshly grated Parmesan cheese, but then I like plenty of cheese.
By Junior League San Francisco
Main Street Books - 1991
This was easy to prepare and looked so good. But something was very wrong. First, I think I should have adjusted baking time as one hour is probably too long for chicken breasts now. I also don't know if the quality of my orange juice concentrate was a problem. The end result was very disappointing. Two of us did not like it at all and one did. I will not make this again as I would have to do too much tweaking of the recipe.
By Inc. Junior League of Wilmington
Barbara Sherman Stetson - 1993
The whole family liked this easy, quick main dish. My grocery didn't have any ziti so I just used a similar pasta. The fresh basil and oregano gave it an excellent flavor boost. I plan to make this again.
My son and I liked this. It was very quick and easy to make. I liked that it was mixed in the pan and saved on clean-up. Leftovers warmed nicely in the microwave. Next time, I think I would use only 2 tablespoons for sprinkling on top as the 4 tablespoons listed in the recipe was a little more than I liked.
This was easy to make and my family all enjoyed it. I do recommend some additional seasoning as we all agreed it needed a little more flavor. I should have been able to see that in reading the recipe. I would make this again and add some spices or garlic. I think I would add garlic to the ground beef and oregano or italian seasoning mix to the tomato sauce. We had a couple of slices leftover which we were able to enjoy warmed over in the microwave.
By Dan Forer, Junior League of Boca Raton
Junior League of Boca Raton - 1999
This is very good, especially on a roast pork loin. I was searching for a recipe using both mangoes and peaches for an ingredient contest and this was perfect. It made about 3 cups and I have some in the freezer.
My son-in-law made this for breakfast today. It was delicious but probably not a healthy meal. The syrup the french toast is baked in was excellent. He made the honey butter and it was very good, but it made a much larger amount than we could use. I would suggest only making about half of the recipe and would probably still be too much. Of course, I think the rest of the honey butter would be delicious on biscuits. If I were making the honey butter myself, I would probably leave out the brown sugar and use honey in an amount equal to the amount of butter I was using. Just a little recipe tweak I would make. This french toast is very rich tasting but wonderful for an occasional treat.
By Junior League
Wimmer Cookbooks - 1997
This catfish was okay, but was not a family favorite. The fish became a bit mushy, maybe I overbaked it. I think using both sour cream and butter (even nonfat and low fat) seemed to be too much and made it seem greasy. Probably won't make this again.
By Junior League of Santa Barbara
Junior League of Santa Barbara - 1991
These were easy to fix and had good flavor. I will make these again and try to add just a little more flavor. I could add some extra flavor to the bouillon by adding some beef base from Penzeys or something similar. Some herbs could also be used in addition to the parsley. Definitely worth a repeat.
By Inc. Junior League of Pine Bluff
Junior League of Pine Bluff, Inc. - 1994
These muffins were quick and easy to make. I really liked the use of whole wheat flour. The recipe gives several options for the sweetener. I chose the brown sugar. I also used the muffin method of mixing all dry ingredients together and mixing all wet ingredients together before adding to the dry. The whole family liked these.
By Olivia Wells, William C. Davis, James I. Robertson Jr., Henry Stahlhut, Marion Cunningham, Hamish Park, Ltd. Publications International, Eric Jacobson, Martin Brigdale, Jean Wickstrom Liles, Lisa Hooper Talley, Margot L. (designer) Wolf, Lotti Bebie, Anne
Oxmoor House - 1986
This is delicious and so quick and easy to put together. It is a coffee cake type of cake and would be excellent for a brunch.
By Christy Jordan
William Morrow Cookbooks - 2010
My daughter made these and they were fairly easy to do. Everyone liked them. One of her husband's co-workers was delighted to get the recipe as it was something her husband remembered from his family. They are very sweet so half of one was plenty to satisfy my sweet tooth. If I were making these, I would make one small change. I thought the filling had a bit of a grainy texture so I would use baker's sugar in it. I think it might dissolve better. Otherwise, I would make just as the recipe is given.
By Taste of Home Editors
Readers Digest - 2006
This was very delicious. The combination of brown sugar and pecans added to the flour gave a wonderful flavor to the salmon. Easy to fix with it being finished off in the oven. Soaking in the milk and the coating kept the salmon very moist. This is a recipe to be repeated.
This variation of meatballs was a hit with the family. I did make one change in the ingredients. I wasn't sure if my family would like the oatmeal in the meatballs so I used whole wheat bread crumbs. I served it with mashed potatoes, but I think rice or noodles would also be good.
By Bruce Weinstein, Mark Scarbrough
William Morrow Cookbooks - 2003
This was an unusual quiche since it had a crust made of shredded potatoes. It was a big hit with my family. It would make a wonderful supper meal on a cold winter night. Leftovers heated in the microwave were just as good as the first meal.