Peckish Sister's Reviews
465 recipes reviewed. Showing 401 to 450Sort by: Book Title 
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Slow Cooker Revolution
By The Editors at America's Test Kitchen, America's Test Kitchen
Boston Common Press - 2011
We serve this for Holiday dinners at the request of the guests! I make it in my slow cooker that can also saute, etc, so I make the cheese sauce in it, throw in the pasta and can forget about it.
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Using the rice type of rice is essential. I make it without raisins or cinnamon. I have under-(too thin) and over-cooked it (too thick). But when you get used to how it cooks in your slow cooker you can get it just right. I take it up into individual serving size containers with lids. Much better than store bought!
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I love this dairy-free, delicious rice pudding made with light coconut milk. I leave out the garam masala. It is important to use medium rice. I had been using arborio rice, but it tasted too starchy. A real comfort food!
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Website: Smitten Kitchen
This was so quick to whip up, it made an excellent meal on a night when you do not think you have time to cook. The critical part is taking the time to cook each one perfectly so it is very hot inside and crisp outside. I substituted whole wheat tortillas, They would have been even better if we had had the cilantro on hand, but have that taste delight to look forward to the next time we make it. Be sure you scoop the slaw carefully; apparently the person who got the last one made by pouring the slaw out got an overdose of lime juice. Incredibly delicious and the meat was not missed!
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Website: Smitten Kitchen
I was looking for something special to whip up for breakfast. This looked a little intensive, but encouraged by AHJ12475’s review I plunged in. Without a stand mixer (Yes, I think this is finally on my wish list), it took me 1 hour of prep time and she had good directions on how to do it by hand. But I must admit, as I peeled, cut and dried the apples, grated the cheddar (I used orange) and shaped these coffee-shop worthy giant scones (the rolling pin abandoned as I lovingly patted these into the right shape). I was shocked that this recipe only made 6 scones! We enjoyed these by themselves so we could savor their buttery tenderness, concentrated apple flavor and bits of sharp cheddar. Although white cheddar was called for, the orange cheddar color enhanced the golden color of the scones. The sugar topping did not clash with the cheese but added some welcome extra sweetness.
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Website: Smitten Kitchen
The fresh sweet corn flavor really predominates this creamy spoon bread. If you like creamed corn (which I hate), this dish will probably make you swoon. I made it in a nine inch square pan (one of the options) instead of a soufflé dish and it was done in the suggested time and came out very nice with lots of the crispy bits against the side of the pan. This delicious dish is easily a half day project (even with all her labor saving steps). I poured the hot cornmeal mixture into another bowl to speed the cooling process as suggested, but even that step took longer than stated even with frequent mixing. Because of the time needed to make this dish, I will probably not attempt it again.
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Website: Smitten Kitchen
This pie bursting with fresh tomato and corn and a contrasting crispy flaky crust tasted delicious. The smell of the fresh corn was noticeable while baking. I did skin and seed the tomatoes throwing in a third as my tomatoes were only medium large. I still had trouble with a watery bottom; parts of the bottom crust seemed to have dissolved. One possible solution would be to sprinkle flour with the tomatoes and corn, but that might take away from the freshness of the tomatoes and corn and hide somewhat the lovely bursts of flavor from the cheddar and lemon mayonnaise. I would probably opt to roll the top crust thicker and skip the bottom crust altogether.
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Website: Smitten Kitchen
The first bite was so sweet in a great onion way. The dish was savory and the large amount of curry powder did not dominate. Cooking the lentils with the lid on solved my usual problem of cardboard-like lentils. It will definitely be my lentil stew go-to recipe in the future. I used a can of diced tomatoes to take out the food processing stepand substituted Balsamic for red wine vinegar to brighten it at the end.
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Website: Smitten Kitchen
This was a great fruity dessert and would be perfect in the autumn. I enjoyed cooking with a whole vanilla bean and filling the kitchen with its aroma. I did not care for the sand-like consistency of the topping; I would have liked it better if it had stuck together into clumps. I used Bartlett pears (my favorite) and had German pear brandy on hand, but substituted pecans for the almonds. I made 4 individual crisps (instead of 6) and they turned out perfectly, even baking just right in the allotted time! Each of the 4 was really 2 servings however.
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Website: Smitten Kitchen
If you are hungry for cooked tomatoes and eggs, this is good as part of a meal. A grapefruit spoon made quick work of removing the tomato innards. The pesto was interesting, visually appealing and the flavor was OK. I added a few cilantro leaves in with the parsley. I like that you can whip up a batch of pesto without having a great amount of basil on hand. I would like to try it with substituting basil for the parsley – an economical version of the classic. My tomatoes had nice flat bottoms and I had no fear of them tipping over. But I tried her suggestion of taking a sliver off the bottom of one tomato, and the juices that came out burned and that tomato deflated a little and I did not like that result. This is a great dish to use up large tomatoes. I liked this dish just fine, but probably will not make it again.
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Website: Smitten Kitchen
This really satisfies. If you have all of the ingredients on hand, you must make this! My only deviation from the recipe was to use dried tarragon (I am not a fan). It was very easy and quick to make. I also added lemon juice at the end and it was just the right touch. I was hesitant about adding much of the pasta water back in at the end, but next time I will be more bold; the sauce was very thick, and I think with more pasta water would have been creamier. It did look just like the picture and there were no leftovers!
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Website: Smitten Kitchen
I choose this recipe as it had very few ingredients. I baked them for 30 minutes as indicated and after letting them cool for the 3 hours, I could cut the edges into squares without them falling apart, but not the central section. The honey was the only binding ingredient, so this was not the best choice for cutting into small squares and taking into serve at a meeting. It would have been better to serve them in cupcake cups as they were explosively crumbly. Even with tight wrapping by the second day, they had turned into granola. The taste was very good, but this recipe did not work in my humid environment. The next time I will try her other granola bar recipe.
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Website: Smitten Kitchen
The sourness of the rice wine vinegar and lime juice was not countered by the sweetness of the mango. I am not familiar with Napa cabbage, and had a very large regular cabbage in my refrigerator, so used that. I did read later that it is sweet and so this dressing may have been perfect with the right cabbage. I loved all the other components and it was strikingly beautiful. Don’t use regular cabbage, you will regret it!
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Website: Smitten Kitchen
I ruined a lovely small basket of new potatoes with this recipe. I may have had more potatoes as the amount of the coating was just right. I roasted them until they were a little charred as in the pictures, but they were still raw in the center. I think more oil would have helped. The flavors would have been great, so I will try this recipe again.
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Website: Smitten Kitchen
This was a fun, fast, simple and fresh tasting pasta dish. My cherry tomatoes were quite acidic and this was not really cut by the bread crumb topping. It would taste even better with the grape tomatoes we usually have available. I would not really call it a sauce; it was more like pasta topped with miniature baked tomatoes.
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Website: Smitten Kitchen
This turned out too mushy and way too much pudding. The next time I would only make half a batch (use the rest of that can of condensed milk for your tea or coffee), I would use long brown rice to stand up to all that boiling and I would start with ½ cup of less liquid (you can always add more at the end). I took Quezzle Sister’s advice and doubled the raisins, and that was just right. Yes the flavor was very delicious, but I would prefer a slighly sweeter pudding, and the texture was off with the overcooked rice and overblown raisins.
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Website: Smitten Kitchen
The lemony zucchini with slivers of basil hiding underneath and laying on top of a creamy layer of goat cheese mixed with lemon juice was very different from most pizzas in a very fresh tasting way. I made and used half of a batch of whole wheat pizza dough made in my bread machine. It would have been easier to brush the olive oil on top of the zucchini, rather than try to drizzle it and have great blobs on oil in just a few places, and then sprinkle the additional lemon juice on top. I do think that having a thin layer of oil and some coarse salt on top is critical for the success of this pizza. I did use Meyer lemon, but like conventional lemons just as well. This was a fun, quick recipe that was so delicious, there was just not enough of it.
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Website: Smitten Kitchen
It tasted fresh, weird and a little bitter. My son, who does not eat asparagus, squeezed half a Meyer lemon and the rest of the dressing components on individual plates of the salad and then licked his plate clean after finishing it! I love shaved carrots in salads and I think this would be spectacular with half carrot and a then a little Dijon mustard in the dressing.
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Website: Smitten Kitchen
The creamy very lemony filling was so luscious, and fun to eat by pulling off small pieces. I baked mine at 375 ºF for the lesser amount of time and it also turned out overly browned just like hers. I recommend using 350ºF and watching it closely. I dislike lumps of bread without filling and so instead of braiding towards one end and folding the extra dough under, I braided each end towards the middle, weaving the ends together and it looked perfect. Smooth the cream cheese filling after filling and it will make applying the lemon curd easier. I choose this recipe as I had a jar of lemon curd, and it made the process a little quicker. The cream cheese and lemon curd taste like one layer, not two and I don’t know why you could not mix them together before spreading. It is not as hard as it looks and it makes a spectacular presentation for special occasions.
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Website: Smitten Kitchen
This was very reminiscent of Vegetarian Epicure’s Russian Vegetable Pie, but less fussy to make. I could not bear the thought of another very buttery crust, especially when the original recipe she mentioned called for a yeast version. I was able to find that recipe: http://www.publicradio.org/columns/splendid-table/recipes/bread_thanksgiving.html
I successfully used resuscitated dried mushrooms for the 4 ounces of fresh. I made this again the same way and even remembered the outstanding and simple horseradish sauce, it added a lot. I did not brush the outside of the galette with egg this time, but would the next time, it makes it more substantial and also looks even more beautiful.
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Website: Smitten Kitchen
I doubled the recipe (as it was one half a recipe) and let it chill overnight instead of for 30 minutes. It worked well to use a small metal ladle to scoop perfect-sized cookies. The first batch must have been too cold as they came out flat and a little gooey. The rest turned out perfect. I can't vouch for the taste as I can't eat oatmeal, but everyone else devoured them and they looked good.
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Website: Smitten Kitchen
These turned out perfectly the first time. It is crazy how thin they turn out. I used my non-stick sheet pans and they worked fabulously. Where the kale touched the surface they turned out mirror thin. I ground up my sea salt before dusting just a little on top. The flavor of the kale is really intensified. My husband and I loved them, but the teenager did not. I understand we will be getting a lot of kale from our CSA and look forward to more prepared like this.
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Website: Spark Recipes
I usually do the mental math to make a small batch of dough in my bread machine for Easter, but decided to find a real recipe. This one is from a healthy website. My main problem with this recipe is that I had to add about 2/3 cup of flour to make a still soft, but manageable dough. Instead of the traditional coffee cans, I put one batch in a large, but tall cooking pot and split the second batch and place in two small, but tall baking pots to make 2 small and one large loaf. In one batch I substituted dried cherries and pecans, and this made the best Paska I have ever eaten. In the other batch I used half raisins and half craisens. This bread machine doesn't have a good way to alert me to add additional ingredients and it is important to not add the dried fruit and or nuts to soon, so I dumped mine in after the mixing was over and had to knead them in before shaping into loaves.
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Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen
By Heidi Swanson
Ten Speed Press - 2011
These are indeed amazing, I like to try and keep a bag of them in the freezer. I prefer the walnuts over the almonds, but loved the suggestion of the dried fruit. Dates seem a little rich for hot Florida, but I love dried cherries. I threw in some dark chocolate chips with the cherries one time and they turned out a little dry, but were devoured instantly. This recipe seems to demand variation. Next I am trying dried mango! I had to have this cookbook to cook this recipe after reading Andrew's review. The only time I have had trouble with this recipe was when I absent mindedly added the sugar to the dry ingredients, instead of to the oil and maple syrup in the pot. Even though I tried to retrieve as much sugar as possible, it wasn't enough. That liquid sugar-oil is the needed liquid/binder. The result was very delicious and moist, but completely fell apart.
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This sounded like a new way to use up those leftover overripe bananas. I needed 4 large to get the needed amount of bananas. I am glad that she mentioned how wet the dough would be, so I soldiered on and formed 24 wet mounds. The addition of popcorn sound fun, but the popped kernals "melted" in the wet dough and were indistinguishable in the finished product. Unfortunately that left a chewy exterior kernal part which was rather unpleasant. The cookies were wet tasting the first day, but the next day the dampness went into the ingredients and even the roasted peanuts were limp without any crunch. Iw ill not make this again, but perhaps it would turn out better in a drier climate.
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This formed a dense, moist muffin. The first few bites, the millet gave a nice crunch to the texture of the muffin. Later on I got the impression that I often do eating millet that I am sitting too close to the bird cage again. The next time I make these muffins, I will follow Bert Greene’s advice that every recipe with millet is improved by toasting the millet in a cast iron skillet for about 5 minutes first. The muffin cups overflowed with filling a 12 place muffin tin. But I was using a stick free pan and they still turned out alright.
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Supper Club: Chez Martha Rose
By Martha Rose Shulman
Atheneum - 1988
Indeed this is the creamiest cucumber salad. I put the cottage cheese and goat cheese in the food processor, instead of crushing the cottage cheese curds with a wooden spoon. This makes a large volume of salad particularly if you use 3 regular cucumbers. If use the one "English cucumber" I would think the volume of creamy cheese would be too much. My son did not like it probably because of the noticeable goat cheese flavor. My husband and I liked it but missed the usual addition of scallion and fresh dill. On the other hand, it would be nice to by have a cucumber salad you could make if you don’t have access to fresh dill.
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Cumin and Cornmeal Bread
P 28 ***
This is a very dense yeast bread made only with cornmeal and whole wheat flour and a whole lot of cumin seed. I really liked it and enjoyed it toasted but although the bread itself was not dry, eating it was a dry experience. It would be great with some of her soup recipes where you throw the bread in the bowl of broth. I made the mistake of throwing this into the bread machine on the whole wheat cycle, and the bread did not seem synchronized to its cycles. I did not get the rich buttery taste she suggested that the bread had. I would definitely make this by hand the next time.
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This was dreadful. I was glad that I was a little short on apples or the small amount of batter would have been completely eclipsed by the apples. I should have benefitted from Zosia’s experience with the plum tart and cut the apples into 16ths instead of eights. Even when cooking until some of the tops were black, some of the apples pieces were still very hard. The overwhelming taste of baking soda coated the apples. The next time I would mix all dry ingredients together before adding them to the apples. The glaze gave it a very lovely look, but the small amount of actual cake tasted very greasy.
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Traditional Ukrainian Cookery ~ 1982 Thirteenth Edition
By Savella Stechishin
Trident Press, Ltd - 1982
Yes, even if you do not like beets (like myself), you will love this soup. The first ingredient is soup meat with bone, this is the most essential ingredient to give the soup personality. We usually use the Thanksgiving turkey carcass, but I have made it very sucessfully with lamb, smoked turkey and goose. We leave out the carrot as we think it makes the soup too sweet; we also leave out the tomatoes as we think the flavor is wrong. A whole head of cabbage is good. We fight over adding potato and string beans, I like the complexity it adds. The cabbage should be hand sliced, not overprocessed in the food processor. The critical part at the end is to have the soup hot enough so that when you add enough sour cream to your bowl to turn it a dark pink, it will still be warm enough to eat. Chopped dill added at the very last is not an option to make this very delicious.
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This is a delicious spice and dried fruit cake that needs to be aged one week for the flavor to be fully delevoped and also to not taste as dry. I substitute whatever dried fruits and nuts I have on hand where necessary and use a lighter honey rather than the recommended buckwheat honey. It is very nice to have at christmas and particularly appreciated by European palates that do not like the sweeter American desserts.
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This traditional Christmas Eve dish consists of whole wheat berries and I use half pearl barley. One cup of each grain before cooking will be enough to feed the entire church. Boiling, straining and grinding the poppy seed is an awful chore that will leave you finding poppy seeds in weird places for a long time, so I recommend that you use instead a can of poppy seed filling. Instead of the diluted honey syrup called for, use lots of full strength honey just before serving. A common mistake is to add the honey too early and it draws water out of the wheat, making it tough and the syrup unpleasantly running. A chopped mix of nuts on hand is best served on the side. Before serving add a few whole nuts in a decorative pattern. With the new emphasis on eating whole grains, I think this very different dish would make excellent breakfast fare and should be made more than once a year.
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This rich bread is traditional for Easter, but also for greeting visitors. It makes a huge batch. I make half a batch to bake one large loaf which turns out beautifully if you bake it in your dutch oven. I don't use the tradional coffee can, but use other smaller pots with high sides for smaller loaves. For my bread machine, I make one third the recipe. As the whole recipe takes 6 eggs, these recipe reductions work well. This basic recipe does not have dried fruit, but I add 2 cups to the whole recipe; yellow raisens are the tradition. I cannot tolerate sulfur dioxide used in yellow raisens, so I substitute craisens which are delicious and to make a statement that I am not using regular (black) raisens in error. The next time I make this for a special occasion I intend to use dried cherries.
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The name of this recipe intrigued me from the beginning. I have never met a Ukrainian who has heard of this before or who didn’t fall in love and demand the recipe after trying it. The meatball itself is formed from a meatloaf recipe which makes for the most tender and flavorful meatball ever. Everyone wants to know how to get the horseradish inside. The secret is mix it with mashed hard-cooked egg yolks, soft bread crumbs and melted butter which solidifies into a substance that is firm and can be easily molded. You have to cook them very carefully so they do not fall apart. A small amount of sour cream gravy is then made and poured over the meatballs before baking; this is so intensely flavored that it just completes the experience. My mother-in-law would not eat horseradish, yet loved this meatball. People argue about the horseradish – it isn’t there, there isn’t enough, there is too much, etc. I waited 15 years to make it a second time, and then made 4 batches in one weekend. I am not going to wait 15 years before making it again. I then tried doubling the sourcream gravy, but it did not taste quite as good, I suppose because the drippings are not as concentrated.
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Vegetarian Epicure
By Anna Thomas
Vintage - 1972
This dark hearty bread tastes very similar to Boston brown bread, but does not steam for hours. This is very satisfying for bread made with no fat or eggs. Do not use Greek yogurt; I did and I could not mix in all of the flour, nor could I “pour” the batter. I added water two TBLS at a time until it made a batter I could stir. This hearty quick bread has no eggs! The rolled oats gave it an interesting texture without adding nuts. I do not think it would have turned out as well with quick oats. Follow her advice to eat it with cream cheese on it; it is a nice contrast to the sourness of the rye, yogurt and molasses.
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These were very easy to make cottage cheese dumplings. I could have used more direction on how stiff a batter to make and what size to make the dumplings. Since only 3 were to cook at one time, I used large spoonfuls of batter. When one of the first three did not float up by the time the other two were done, I found out it was stuck to the bottom! Perhaps it was melted cottage cheese, but quite a few of the dumplings needed to be gently separated from the bottom. They came out very firm; a small portion was raw in the middle, but I probably did not time those as well. I followed the recipe with the buttered bread crumb topping and it was very delicious.
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A curry as visually appealing as it was satisfying. My children like cauliflower. With all the spices and the lovely yellow color it assumed during cooking, I was able to eat it and like it as well. The only change I made was to only use one very large cauliflower instead of two medium and the proportions seemed fine.
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These Swiss, Romano and ricotta cheese individual soufflés cooked quickly. If you like those flavors and brandy, you may like these strong flavored ramequins. The texture was also very grainy and like cornmeal.
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This apple cake could use more precise directions. Three quarters of a cup of sugar is needed, 2/3 for the batter, the remainder for the top. I would rather have measured the 2/3 of a cup of sugar and then measure tablespoons or teaspoons of sugar for the topping. It did not say, so I did not peel the apple, but it would have been better if I had. Since my apples were so large, I should have cut the apple into eighths instead of quarters. The spices only go on the top of the cake with some sugar and are critical for the overall flavor of the cake, so some idea of how much of each of the cloves, nutmeg and allspice to add would have been helpful. As these spices can dominate, I went with a large pinch of each. The color of the topping sugar with these spices looked “weak”, but turned out perfect for my taste. There are so many choices in apple desserts that this one just did not stand out and I will not make it again. One advantage of it is that you should have all of the ingredients on hand, and it does not contain expensive ingredients like nuts.
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This plain white loaf of sesame studded bread brought back my days of cruising around Greece and eating bread like this. It made a large beautiful loaf. The egg yolk was going on so thickly that I thinned it with a few drops of water, but wondered as many of the sesame seeds came off while cutting the bread if more would have stuck on with undiluted egg yolk. It was a little too plain for my taste and probably will not be repeated.
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This turned out to be a coarse textured, very moist and delicious white bread. I tried to cut back on the overall volume of ingredients and make it in my bread machine and I did not cut it down enough. The next time I will make it just like the recipe. As it was too moist and I had added all the flour that would fit, I became inspired and added the strawberries I had dehydrated. They rehydrated enough to taste like strawberry jam in the finished bread, but completely retained their shape as they had been so hard to start with. With the dried strawberries the bread rates five stars. I will definitely make this again.
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This was a simple soup to make, though I had not realized when I started it that it had to cook for three hours. I was surprised at how the tomato paste gave it a rich fresh tomato taste. I had to add water at the end as it had really cooked down too much. It was nicely different than the usual lentil soup.
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The yellow squash reduced the proportion of brown rice in the filling of these stuffed grape leaves. The tomato sauce on the dark green leaves was very pretty. The filling had a less complex flavor of herbs than the Moosewood’s version, but contained more vegetables. The family was split in which of the two recipes they preferred.
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The mashed potatoes and cheddar cheese in this recipe gave it more substance than the usual soufflé. The chives added lovely flecks of green to the golden orange soufflé. I had to cook it longer, but I used a narrow, tall dish. It tasted delicious, and the next day the warmed leftovers tasted almost as good as fresh out of the oven, surprising for a soufflé.
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The Vegetarian Epicure, Book Two
By Anna Thomas
Knopf - 1978
I had slender carrots and the recipe seemed to be going OK, except the glaze just did not seem to be thick enough to coat the carrots as directed. So I kept on cooking and eventually I had nicely coated carrots. The portion sizes seemed small and that was because the carrots had actually shrunk. They did not turn mushy, but were concentrated in flavor with a weird texture. I wonder if I added the brown sugar mixture too soon, I thought all of the water had evaporated. This would have tasted better if the carrots had not shriveled.
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This very rich sauce with cream, butter and parmesan cheese, cooked up just as the directions said, and richly coated the fettuccine noodles. We used just under the amount of Parmesan cheese called for, anymore would have been too salty, and were glad that we added no salt to either the sauce or the pasta water. The only off note was the parsley garnish, I should have tasted it; it was harsh and felt like thistle tips going down. It is the best Fettuccine Alfredo recipe we have cooked so far.
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The onions and tomatoes would have dominated this stew if it were not for the whole mushrooms. The larger ones made it a little difficult to eat gracefully. I used 1 lb of button, and 1 /2 lb of baby Bella mushrooms. The chopped green olives added at the end gave some nice contrast both visually and to the taste. As noted, a good bread served with this is essential. I used the Greek sesame bread from the first Vegetarian Epicure book.
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These had just the right amount of sweetness from the honey. I had all of the ingredients on hand – milk, whole wheat and rye flours, cornmeal and rolled oats. The muffins turned out moist and very dense, a plain whole grain muffin.
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A delicious 100% whole wheat flour recipe that rose to make 3 light textured loaves. I was interested that she changed her herb mix from the recipe in the first book (that I did not make). The smells coming from the dough (yes I actually made this recipe the right way and did not try to jam it into my bread machine) from first adding the sautéed onion garlic and herb mixture throughout the baking process were tantalizing. I only have two loaf pans and often use a medium sized sauce pan for bread, so used that for the third loaf and it turned out the most photogenic.
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The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com
By Martha Rose Shulman
Rodale Books - 2010
This may well have been my first frittata. It seemed a good way to use up the last of that big bag of broccoli. I had all of the ingredients on hand, and with the potatoes, it seemed like it would be enough for dinner. The directions worked well and when I was afraid to cook it any longer on the top of the stove (fearing overcooking), I transferred it to the broiler and it finished cooking the top nicely. As you can see from the photos, I couldn’t resist dumping the last of the leftover shredded cheddar cheese from a Boy Scout trip and then adding some of her (also leftover) cooked salsa. We all enjoyed it and the leftovers were great for lunch the next day.
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