BethNH's Reviews
265 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date 
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Dinner: Changing the Game
By Melissa Clark, Eric Wolfinger
Clarkson Potter - 2017
These meatballs and the dipping sauce were to die for delicious. Although there was a lot of chopping the recipe was easy to follow. Everyone loved it and we will definitely make this again.
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This was the first recipe I tried from this book. Having never made Mapo Tofu before I found the directions very easy to follow. I may have cooked the pork just a tad too long because it got crunchy but it was still delicious. Both my husband and I enjoyed this but didn't find it spicy as the recipe indicated. After searching other Mapo Tofu recipes I found that most add chili oil. I added chili oil to the leftovers and that made the dish much better.
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High Flavor, Low Labor: Reinventing Weeknight Cooking
By J.M. Hirsch
Ballantine Books - 2010
A slushie for adults. We made 1/2 recipe and it filled two large margarita glasses so I can't imagine that a full recipe is 2 servings. This was delicious! Used mango liqueur because I had some.
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The Complete Cooking For Two Cookbook
By Editors at America's Test Kitchen
Boston Common Press - 2014
Asparagus coated in parmesan and panko roasted in the oven. Delightful! The recipe instructs one to poke holes in the asparagus, sprinkle with salt, and leave to drain on paper towels. At the end of the 30 minutes I didn't see any moisture on the paper towels so I'd skip this step in the future. These are so good they just might convince that person who thinks they don't like asparagus to give them a try.
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Fresh swordfish needs so little to make it wonderful. This recipe has just a tiny bit of spice from chili powder and cayenne. We grilled it instead of broiling and it was wonderful. The avocado-grapefruit salsa was very good and went perfectly with the swordfish.
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The Ultimate Muffin Book: More Than 600 Recipes for Sweet and Savory Muffins
By Bruce Weinstein, Mark Scarbrough
William Morrow Cookbooks - 2004
A 2 hour delay due to snow meant I had time to bake muffins for my son before he headed off to school. I took a quick look through this new to me book and settled on this recipe because my son LOVES coffee and I had all the necessary ingredients. Flavored with instant espresso powder these muffins are a nice tan color and have great coffee flavor. They are wonderful muffins that I'll be sure to make again.
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Lucky Peach Presents 101 Easy Asian Recipes
By Peter Meehan, the editors of Lucky Peach
Clarkson Potter - 2015
This dish has a very typical sauce made with soy sauce, black vinegar, rice wine and a few other ingredients poured over stir fried shrimp, peppers and celery.
The entire recipe was super simple to pull together and cook. If I were to cook it again I'd stream line things by changing the order in which things were cooked. It really wouldn't be necessary to cook and then remove things from the wok if the order was changed somewhat. The dish itself was quite good though I'd amp up the spice next time.
My son requested that we try it with chicken next time and I think that would be even bet
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I cooked this on at night after a longish day at work when I didn't particularly care to cook dinner. It was very simple to pull together and was very quick. There was a lot of flavor and a good amount of heat that snuck up on you.
The recipe reminded me of the Dan Dan noodles fro the Chinese Takeout Cookbook but was easier.
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Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make
By Melissa Clark
Hyperion - 2011
This dish has so many ingredients in it to add flavor to the chicken. Unfortunately, although the chicken was very good, none of the flavors stood out for us. I didn't taste any ginger, cilantro, or jalapeno in the finished dish. We were disappointed that there was no heat.
I took the advice of reviewers on EYB and cooked the chicken for only 30 minutes - even then it may have been a bit over cooked. That being said, the chicken stayed very moist and we all enjoyed it.
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The Pioneer Woman Cooks: Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper!
By Ree Drummond
William Morrow Cookbooks - 2015
These were the best chicken enchiladas I've ever made. They were a little too much work for a weeknight meal but were perfect for a Saturday night dinner.
My youngest didn't care for them but I think it was a combination of the texture of the corn tortillas (I'd make them with flour ones next time) and the green enchilada sauce (I'd use red next time).
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This was an excellent week night meal. The flavors are delicious and there was plenty of sauce to serve over rice.
I added some snow peas toward the end to make it a more balanced meal. I'd add a bit more sriracha next time to make it just a bit more spicy.
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Rachael Ray 365: No Repeats--A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
By Rachael Ray
Clarkson Potter - 2005
My 18 year old son picked out this recipe to cook. It's basically ground chicken with spices rolled up in phyllo dough and baked.
We found using the phyllo dough very fiddly and, in the end, it didn't hold up very well to the filling. More layers of phyllo were definitely required. The taste was quite good but too much bother.
We made it again a couple of weeks later using a can of Pillsbury pizza dough. We divided the dough in half and divided the mixture between them. This made for a super simple meal which we all enjoyed even more.
It's certainly not fine dining but it was surprisingly tasty and we all enjoyed it.
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The Bon Appetit Cookbook: Fast Easy Fresh
By Barbara Fairchild
Wiley - 2008
Simple muffin recipe (though aren't they all?) made with every day ingredients. I didn't include the pecans because my boys don't care for nuts. They have a nice mocha flavor - not too strong on the coffee.
Enjoyed by everyone.
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Rachael Ray 365: No Repeats--A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
By Rachael Ray
Clarkson Potter - 2005
My 18 yo son asked if he could cook dinner and asked for suggestions. As he's not much of a cook, I pulled some easy cookbooks off the shelf. He chose this recipe despite it containing ingredients he had never eaten before.
Although he needed a little help - basically convincing him to get ingredients together before he started cooking - he was able to pull of this super simple recipe in a short amount of time.
The result was a tasty noodle bowl we all enjoyed and a proud son.
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Nigella Express: Good Food, Fast
By Nigella Lawson
Hyperion - 2007
This was super easy to make but none of us enjoyed the soggy texture.
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Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
By Barbara Fairchild
Andrews McMeel Publishing - 2010
What a waste of time and ingredients!
I have no idea what could have gone so wrong but these cookies are just plain nasty. They spread so much in the oven that they are completely flat. I thought they smelled funny, too but ignored that until I tasted them. They taste disgusting with some kind of weird after taste.
The Heath bits did not have an expiration date on them but they were not clumped together in the bag nor did they look "off". I threw the rest of the batter away and will toss all the cookies.
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Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie
By Ken Haedrich
Harvard Common Press - 2004
This is a super simple recipe that comes together quickly in a food processor. After baking the texture is quite nice with a nice chew. It is not overly sweet like some nut pies.
We thought that it would be improved by some chocolate and will have more pie tonight with Alice Water's chocolate sauce.
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The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine
By Editors at Cook's Illustrated Magazine
Cook's Illustrated - 2011
My pie crust making abilities are temperamental at best. I was happy with one recipe I was using but the last two times it's been more like cardboard.
This recipe is super easy. The addition of vodka for part of the moisture prevents gluten from forming. The dough is weird - like play dough - and very sticky. For best results, roll out between two sheets of well floured waxed paper.
This is the tenderest, flakiest crust I've ever made and it will be my go to recipe from now on.
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Website: All Recipes
I saw this recipe in the All Recipes magazine while waiting for the doctor. I saved it in my phone to try someday and today was that day.
Although there were a number of flavors - honey, brown sugar, Thai garlic ginger sauce - we didn't find any of them contributed to making the chicken sweet, spicy or sticky. I even added some cornstarch to thicken up the sauce and it still didn't cling to the chicken.
This didn't taste bad in any way but it was under whelming and I wouldn't make it again.
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The Pasta Revolution
By Editors at America's Test Kitchen, Editors at America's Test Kitchen
Boston Common Press - 2012
My son went through this cookbook last night to choose a new pasta recipe for a pre-meet dinner. I turned down the first recipe that involved American cheese and pickles. And, while this recipe wouldn't have jumped out at me, I didn't want to turn him down twice.
This is a super simple weeknight meal that is all cooked in one pan. It's basically hamburger and tomato sauce with tex-mex spices and pasta. It's later put in the oven to melt the cheese on top.
Everyone ate big helpings and it was surprisingly good for such low effort.
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The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home
By Diana Kuan
Ballantine Books - 2012
The woman behind the fish counter offered me a free bag of mussels today while I was buying fish. Who could resist?
A quick search on EYB turned up this recipe from one of my most used cookbooks. I assembled everything only to realize I didn't have any five-spice powder.
It turns out it didn't matter. There was so much flavor from the aromatics, soy sauce and oyster sauce that we didn't miss the spice.
My boys have never had mussels before and both were willing to try them. The middle boy really enjoyed them and ate a bunch. The youngest liked them more once my husband suggested he could put sriracha on them.
I can't wait to have these again.
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Joy the Baker Cookbook: 100 Simple and Comforting Recipes
By Joy Wilson
Hyperion - 2012
Cake really doesn't get much easier than this. As soon as the batter goes in the oven, the icing is started. Once the cake is pulled from the oven the hot icing is poured on top where it very quickly firms up.
The frosting becomes melded with the cake and there's a nice mix of cake and frosting in every bite. It's moist and chocolatey with crunch provided by the walnuts.
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The Cook's Country Cookbook: Regional and Heirloom Favorites Tested and Reimagined for Today's Home Cooks
By The Editors of Cook's Country Magazine, Cook's Country Magazine
Boston Common Press - 2008
A delicious marinade/sauce is made with whiskey, apple cider, cider vinegar and seasonings. After a couple of hours marinating the chops are briefly fried before the reserved sauce is added to the pan. The sauce decreases to a glossy, sticky substance that coats the chops nicely when they are added back to the pan.
I'd cook the chops just a bit longer next time before removing them from the pan but otherwise the recipe was wonderful. The sauce had lots of flavor and the chops were very moist.
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The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen
By America's Test Kitchen, Daniel J. Van Ackere, Carl Tremblay
America's Test Kitchen - 2012
This recipe is not authentic nor does it claim to be. In fact, it didn't taste like any Pad Thai I've ever been served.
That being said, it was a good noodle dish. We all enjoyed the mix of noodles, shrimp and sauce and we'd happily eat it again.
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Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favourites
By Martha Stewart
Clarkson Potter - 2011
My boys chose this pie for Pi Day 2015. I followed the directions exactly and saw the filling thicken nicely on the stove. It then came off the stove and had butter and alcohol added.
At that point the pie went into the fridge to cool. Sadly the filling never thickened again. It was too thin to even be called pudding. I have no idea what went wrong.
To salvage the pie, I made the whipped cream topping and folded the pudding into it. I then put the whole thing in the freezer. The pie was then eaten as frozen pudding. The taste was good but as a pie it failed.
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The Complete Cooking For Two Cookbook
By Editors at America's Test Kitchen
Boston Common Press - 2014
I already have a recipe for Kung Pao Chicken that I like and make often but was willing to try a different recipe from a different cookbook for Kung Pao Shrimp.
The recipe is tagged as Light and Fast and, once you have all the ingredients gathered, this comes together very fast with just a few minutes of cooking time.
The shrimp was tasty but could have used more flavor and definitely more kick. The kung pao chicken I make is quite spicy while this one had almost no spice at all. I think it would have been much spicier if the chili peppers had been cooked in some oil for a bit before the shrimp was added.
We all enjoyed this recipe but missed the heat.
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The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home
By Diana Kuan
Ballantine Books - 2012
College son and his girlfriend made this for dinner for us last night. As with every recipe in this book they doubled the ingredients to feed 6 of us.
This recipe was delicious in every possible way. It was flavorful and quite spicy. We all loved it.
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The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition
By America's Test Kitchen, Daniel J. Van Ackere, Carl Tremblay
America's Test Kitchen - 2006
This dish takes only as long to prepare as whatever you choose to serve with it. I served orecchiette. While the pasta boiled I shelled the shrimp and made the sauce.
Shrimp take only 2-3 minutes to cook and then the sauce is added. The sauce is wonderfully sweet and spicy due to the hoisin and ginger.
Delicious and super fast dinner!
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Still Life with Menu Cookbook
By Mollie Katzen
Ten Speed Press - 1988
I made these for someone whose favorite flavors are chocolate and ginger. Sadly, these cookies don't taste strongly of either flavor. I suppose that was to be expected as there is only 1 oz of unsweetened chocolate in the batter but I was hoping for more.
Nonetheless, the cookies do have a nice flavor and I liked them. I just don't think they live up to their name.
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The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
By King Arthur Flour
Countryman Press - 2004
Classic chocolate fudge cookie covered in powdered sugar. These taste like a brownie in cookie form with the sugar on giving an extra hint of sweetness.
The dough can be a bit of a pain to come together but once it does it's a very simple cookie.
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The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine
By Editors at Cook's Illustrated Magazine
Cook's Illustrated - 2011
Made during the Blizzard of 2015.
At the last minute we braved the grocery store lines before the blizzard hit to pick up the ingredients for this soup. Basically, onions, chicken broth, beef broth, some French bread and some Swiss cheese.
Despite what Serious Eats says, caramelizing onion in the oven in a Dutch oven worked wonderfully. Although it doesn't really cut down on time, it is certainly easier as you need to pay them almost no attention. Once I moved the onions from the oven to the stove they caramelized much quicker than the recipe suggested.
I omitted the the sherry because I didn't have any and I can't say we missed it. I also left out the thyme because I find the taste overwhelming. I also couldn't find Gruyere cheese at the store so we used Swiss. I didn't want to broil the soup in the bowls so I toasted the bread slices, toasted them again with the cheese on them, and then put them in the bowls and ladled the soup on top.
This was delicious and just what we needed on a snowy day.
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Website: The Food Network
Meh. Not worth the effort.
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The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition
By America's Test Kitchen, Daniel J. Van Ackere, Carl Tremblay
America's Test Kitchen - 2006
Although this recipe keeps you in the kitchen near the stove for a bit, it's a simple week night dinner. It's easy enough to prepare the ingredients as other parts of the recipe are cooking.
I used boneless pork chops as that's what I had. Pork chops and onions are browned separately before going back in the pan with spices and chicken broth. Bacon is fried in the same pan and a gravy is made from the fat left over.
In the end, the reduced sauce is poured over the chops and the bacon is sprinkled on top.
I cooked the chops for about 15 rather than 30 minutes and they were cooked perfectly. There was an abundance of sauce which was very flavorful. I'd use less chicken broth next time. The bacon was good, of course, but it didn't really seem like a necessary part of the recipe and I'd probably omit it in the future.
The chops were moist and tender and everyone enjoyed this dinner.
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The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home
By Diana Kuan
Ballantine Books - 2012
Another excellent recipe from Ms. Kuan. This cookbook has yet to fail me.
That being said, this may not have been the best recipe for me to tackle at the last minute on a week night. The chicken is first marinated, then coated in a corn starch mixture, and then deep fried. I should have spread the chicken on a cookie sheet to coat in the corn starch because it kind of clumped together.
Once in the oil, it spattered everywhere! Ugh. What a mess. I followed the suggestion of frying the chicken twice to get it extra crispy and that worked really well. Finally, the chicken was put in another pan with a sauce that thickened and covered the chicken nicely. It was sweet and spicy and crispy and delicious.
As always, I doubled the recipe to have enough to feed my family of four. Served with rice and stir fried green beans this was a delicious recipe.
Thank God my husband does clean up duty.
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The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen
By America's Test Kitchen, Daniel J. Van Ackere, Carl Tremblay
America's Test Kitchen - 2012
My 17 year old son chose this recipe to cook for dinner tonight. It starts with frozen breaded chicken cutlets so is low on the actual "cooking".
Nevertheless, it's a pretty good simple dinner or lunch made with simple ingredients. We all enjoyed the sandwiches.
The best part of the cooking was when the recipe instructs the reader to use a Dutch oven to weigh down the sandwiches. My son insisted he didn't want help but had no idea what a Dutch oven was.
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The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine
By Editors at Cook's Illustrated Magazine
Cook's Illustrated - 2011
I've never cooked Indian food and I believe I've only ever eaten it once. For reasons known only to him, my youngest son decided he wanted me to cook something Indian.
Chicken Tikka Masala seemed like a good place to start as it's fairly simple and made with ingredients my boys already eat with just a few new spices. This recipe was very well laid out and easy to follow.
The end result wasn't very spicy but had a lot of flavor. Everyone liked the meal enough - my youngest said he "appreciated the effort". I'd have preferred it a bit hotter. My husband was the biggest fan.
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Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Press - 2007
I used canned beans and my food processor and got a nice creamy hummus.
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The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition
By America's Test Kitchen, Daniel J. Van Ackere, Carl Tremblay
America's Test Kitchen - 2006
These are exactly the same recipe as the chicken fajitas from the same cookbook (though not listed together). Although my boys prefer beef, we didn't love these. I usually have great luck with flank steak but this was just too chewy.
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Website: Glutenfree Girl & the Chef
I started making this stuffing a couple of years ago when we invited a family for Thanksgiving whose daughter has Celiac's disease.
I use Udi's white sandwich bread. Although the texture is not exactly the same as the stuffing I make with regular bread, it is quite good and we all enjoy it.
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Baking: From My Home to Yours
By Dorie Greenspan
Houghton Mifflin Harcourt - 2006
I hope the squirrels like this cake more than my family.
I've had this simple cake bookmarked for years. I was looking for something simple to bake today and had everything necessary for this small cake.
This is basically a glorified coffee cake. Half the batter is added to the pan, a sprinkling of chopped chocolate and a cinnamon mixture is placed on top, then the remaining batter is added. Finally, a very simple chocolate frosting graces the top.
Sadly, nothing about this cake is good. I checked it at the minimum time and it was already cooked though the center looked wobbly. Shortly after coming out of the oven the center caved dramatically. Thankfully, the frosting covered this up.
Even my teenage boys, however, would not eat this cake. Perhaps it was overcooked - though I don't see how. The cinnamon taste is completely overwhelming. Besides the cinnamon mixture in the middle there is a full tablespoon in the batter for a 9x9 pan. No one finished their piece of cake. It will go out to the squirrels tomorrow.
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The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home
By Diana Kuan
Ballantine Books - 2012
Excellent! Full of flavor and just the right amount of spice. Plenty hot but not so hot as to make my middle son break out in a sweat. The beef was very tender.
The whole meal comes together in the time it takes to make a pot of rice. A perfect week night meal.
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Website: Epicurious
My husband texted me from work and asked me to bake something for a party. Tonight. It's a good thing I love him.
I had just read a blog post about a bundt cake so I had that on the brain. Not that bundt cake but A bundt cake. As this was a party for some famous people who were in town recording a new cd I figured that the Whiskey-Soaked Dark Chocolate Bundt Cake by Melissa Clark would fit the bill. Sadly, I didn't have any unsweetened chocolate in the pantry.
An internet search led me to this cake instead and I had everything I needed. The cake was super simple to whip together with basic pantry ingredients. I had that one moment of panic where you wonder if the bundt will come out of the pan but it released with a satisfying whoosh.
The cake is chocolatey with a spicy note from the whiskey. It's quite moist. I drizzled on a chocolate ganache to which I added a good glug of Jack Daniel's. I'd heartily recommend it.
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Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
By Moosewood Collective
Fireside - 1994
I made this for dinner last night because we were having vegetarian friends for dinner. Using canned beans and tomatoes, it couldn't be easier to put together. I omitted the sun dried tomatoes because I don't like that much tomato flavor.
My friend raved about the soup and immediately took a picture of the recipe with her cell phone. We all thought the soup was very good though I would have preferred it a little thicker. Next time, I wouldn't add the water and I'd add a bit more spice.
Perfect dinner for a chilly Halloween.
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The Pasta Revolution
By Editors at America's Test Kitchen, Editors at America's Test Kitchen
Boston Common Press - 2012
We eat a lot of pasta during track and cross country season and we really like Alfredo.
This particular recipe uses much less butter than the previous recipe I've used (2 Tbl vs. 8). Although the sauce didn't seem like it had reduced enough, once I added the pasta it clung right to it and thickened up.
This is our new Alfredo recipe.
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Joy the Baker Cookbook: 100 Simple and Comforting Recipes
By Joy Wilson
Hyperion - 2012
This bundt cake comes together quickly with common pantry ingredients. The batter is quite loose and I had my worries about it coming out of the pan intact. My worries were unfounded, however, as it released nicely.
The recipe had a baking time of 45-60 minutes. I checked after 45 minutes and my cake was done. In fact, it probably could have been taken out just a few minutes earlier. It is a bit crumbly and dry which I think could have been avoided with a shorter baking time.
The glaze called for does not match the picture in the book which is clearly a frosting. I prefer glaze anyway. I melted the chocolate and butter in the microwave because that is so much easier than using a double boiler. Again, the glaze was very loose and it made me nervous. After a few minutes, however, it thickened up enough to pour over the cake.
This is quite a good cake with nice chocolate flavor. I'd be sure to shorten the baking time when making again.
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The Best Simple Recipes
By Editors at America's Test Kitchen
Boston Common Press - 2010
Filled with amazing flavors! This is a super simple weeknight dinner that tastes like you've spent a ton of time cooking.
Turkey tenderloins are browned and then simmered in a wonderful sauce of orange juice, lime juice, chipotle in adobo, brown sugar and molasses. After the turkey is cooked, the sauce is reduced to a syrupy consistency.
This was spicy and citrusy and delicious. It was great served over white rice - plenty of sauce.
There are numerous links to this recipe online but none to the official website so I won't link them. If you want to cook this recipe, however, it's easy to fine.
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Website: The Food Network
A very simple way to cook sausages in the oven. I used some wonderful local sausages and they were cooked perfectly using this oven method.
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The Cook's Country Cookbook: Regional and Heirloom Favorites Tested and Reimagined for Today's Home Cooks
By The Editors of Cook's Country Magazine, Cook's Country Magazine
Boston Common Press - 2008
I have no idea why I had a hankering for Sloppy Joes. I can't remember the last time I had them but decided it was time to make them from scratch.
This recipe is delicious. It's not overly sweet or tangy. It's delicious with a nice tomato flavor. It's got just a bit of a kick to it due to the Mexican chili powder I used and the teeny bit of hot sauce.
My husband liked it so much he ate the extra with chips as though it was dip.
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The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making
By Alana Chernila
Clarkson Potter - 2012
I'm one of those people who are scared of pie crust. I'm not really sure why and it makes me feel ridiculous.
Anyway, Alana posted a tutorial along with this recipe on her blog and I gave it a go. Just as she promised the crust came together nicely in the kitchenaid.
I split it in two discs and refrigerated overnight. This morning I rolled them out and the dough was nice and pliable with no cracking or sticking at all. It baked up nice and flaky though we haven't tasted it yet. I have the best looking apple pie I've ever made and I have to wait over 24 hours to eat it. So sad.
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The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
By King Arthur Flour
Countryman Press - 2004
This cookbook often gives numerous variations on a single cookie recipe. In this case, there are soft molasses cookies, crisp molasses cookies, and on-the-fence molasses cookies. The texture of these cookies is described as "bendy" - neither crisp nor soft.
While the taste of these cookies is everything you'd expect from a molasses cookie, I can't say they are "bendy". They are crunchy. They don't shatter when you bite them but they do crunch and make crumbs.
They are spicy and delicious and the perfect cookie for a chilly fall evening.
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