BethNH's Reviews
265 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date | Rating 
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Mad Hungry: Feeding Men and Boys
By Lucinda Scala Quinn
Artisan - 2009
I made this one night when I had a terrible craving for chocolate pudding. It looked so beautiful in the little ramekins - all dark and smooth and chocolatey.
Sadly, the first spoonful left me wishing I had gone with instant pudding. This was disgusting and inedible. It left a terrible aftertaste.
Sad.
useful (0)
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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The Enchanted Broccoli Forest
By Mollie Katzen
Ten Speed Press - 1995
I really wanted to like this. I love broccoli and tarragon and was looking forward to a nice cool broccoli salad. Unfortunately, it just has very little flavor and the dressing is kind of runny instead of creamy.
Disappointing.
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Emeril's There's a Chef in My Soup! Recipes for the Kid in Everyone
By Emeril Lagasse, Charles Yuen, Charles Yuen
HarperCollins - 2002
My son convinced me to buy one of those cast iron corn stick pans just so we could try this recipe. He got the pan for Christmas and we made the recipe soon afterward.
We were sorely disappointed. These are nasty corn dogs. Corn muffin batter + hot doges does not equal corn dogs. Perhaps corn dogs should only be fried.
The boys ate a few but we ended up throwing most of them away. At least the pan is good for making cornbread sticks.
useful (0)
Desperation Dinners
By Beverly Mills, Alicia Ross
Workman Publishing Company - 1997
Disappointing!
It's a very basic recipe but I figured it was worth a shot. In the end, the rice was just too crunchy (brown rice) and had very little flavor.
useful (0)
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
Fail.
It's hard to believe it's the fault of the recipe so it must be the fault of the cook. I followed the directions exactly but the batter didn't stay on the fish and left a huge mess on the bottom of the pot. I rescued dinner by scooping the fish out of the hot oil, putting it on paper towels for a bit and then putting it in a 375 oven.
In the end, the fish was actually pretty good. It retained some of the spice from the batter even if it wasn't battered.
useful (0)
Baking Sheet
(Winter, 2010)
These no bake squares have a peanut butter, graham cracker, butter, confectioner's sugar base and a chocolate topping. The base is pressed into a pan and the melted chocolate is poured over the top.
Although it came together quickly, once the chocolate hard hardened, the bars were a mess when I tried to cut them to take them out of the pan. The peanut butter base was simply too crumbly and fell apart. Perhaps I didn't have enough peanut butter but I used my scale to be sure to have the correct amount.
I wouldn't make these again.
useful (0)
Website: Smitten Kitchen
My middle son won a trail race this week and was awarded a large bag of kale as a prize. Not knowing what to do with kale, I turned to the one recipe I had heard about over and over on the internet - kale chips.
They came out thin, crisp and salty and ... absolutely disgusting. My mother and I both agreed these are inedible. Ugh! Nasty!
My son, however, who won the kale (seriously, who wins kale???) rather likes the kale chips and my youngest son, who likes very little, thought the kale chips weren't bad at all.
I just hope that if he wins the race next week that something else is ripe from the garden.
useful (1)
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.
useful (3)
Website: The Food Network
Meh. Not worth the effort.
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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.
useful (1)
Fat Witch Brownies: Brownies, Blondies, and Bars from New York's Legendary Fat Witch Bakery
By Patricia Helding
Rodale Books - 2010
Baked in an 8x8 pan instead of 9x9 and it still felt like there was not enough topping to cover the base layer. The base layer was just a bit over cooked which lead to a very crumbly bar. The taste was yummy but they dried out quickly.
Next time, I'd bake the base layer a shorter time and increase the condensed milk just a bit.
useful (2)
Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine)
By Martha Stewart Living Magazine
Clarkson Potter - 2008
Meh. Not enough chocolate taste. The sugar coating is just too much crunch and overpowers the chocolate flavor. They taste fine - just fine. I wouldn't make them again.
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The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
By King Arthur Flour
Countryman Press - 2004
King Arthur lists many variations of brownies in this cookbook including fudgy, cakey, and on-the-fence. I went with the fudgy brownies because I wanted brownies like the ones that come from a mix with the crackly top.
I followed the directions exactly - including the admonition to heat the butter twice (once to melt the butter and again after the sugar is added). I used Bensdorp Dutch Process cocoa which KA sells through their catalog and in their VT store.
The batter was so thick it was difficult to spread but using my wet hands I was able to get it spread nicely. The top is not nice and shiny and crackly like the recipe stated it would be. The brownies are not quite sweet enough either - though with 2 full cups of sugar they should be.
They're fine. We'll eat them. I just wouldn't make them again when there are other brownie recipes to try.
useful (1)
Essentially a fudgy brownie with mini marshmallows and chocolate chips on top.
The bars are very moist and chocolatey. Although the marshmallows give a nice Rocky Road flavor, they make cutting the bars pretty difficult. I'd recommend baking these in a foil lined pan so that the entire thing can be removed for cutting.
**The cooking time in the cookbook is wrong - the bars should be baked for 22 minutes before adding the toppings.
useful (0)
Website: Smitten Kitchen
These did not end my search for the perfect brownie. I'm not ashamed to admit I'm looking for brownies with that nice shiny top that crackles and a fudgy interior - basically brownies just like those from a box.
These brownies did not satisfy. They are much too thin - about 3/4 inch. They are not nearly chocolatey enough. They just don't have the right taste.
They are decent tasting but they don't end my search and they're not even close to the best cocoa brownies I've ever made.
useful (2)
Fat Witch Brownies: Brownies, Blondies, and Bars from New York's Legendary Fat Witch Bakery
By Patricia Helding
Rodale Books - 2010
What's not to love about bananas and chocolate together?
These bars take the best of brownies and mixes it with banana bread. The batter tastes like banana splits.
The brownies are moist and dense - more like banana bread than brownie. The taste is excellent with strong banana and chocolate flavor. The texture is kind of spongy and kind of threw me for a loop the first time I tasted them because I was expecting brownie texture. Once you accept that they're more like banana bread than brownie, they're actually quite good.
useful (1)
Fine Cooking
(, 2006)
In my never ending quest for the perfect brownie recipe, I took advantage of the cool weather today to try this recipe.
The recipe uses both unsweetened powder and cocoa powder along with 1 1/2 cups of sugar. It bakes in an 8x8 inch pan.
Sadly, the top was not shiny or crackly in the slightest. The brownies were too thin and they were not nearly sweet enough. I sent them on their way with a bunch of hungry teenage boys and they ate them without complaint.
The recipe calls for baking the brownies for 35 - 45 minutes which I knew would be an error. I baked them for 25 minutes and could have probably baked them for a couple of minutes less.
My brownie quest continues. Alas.
useful (0)
Website: Fine Cooking
In my never ending quest for the perfect brownie recipe, I took advantage of the cool weather today to try this recipe.
The recipe uses both unsweetened powder and cocoa powder along with 1 1/2 cups of sugar. It bakes in an 8x8 inch pan.
Sadly, the top was not shiny or crackly in the slightest. The brownies were too thin and they were not nearly sweet enough. I sent them on their way with a bunch of hungry teenage boys and they ate them without complaint.
The recipe calls for baking the brownies for 35 - 45 minutes which I knew would be an error. I baked them for 25 minutes and could have probably baked them for a couple of minutes less. Odd that not one review on the website mentions this obvious error.
My brownie quest continues. Alas.
useful (0)
Fat Witch Brownies: Brownies, Blondies, and Bars from New York's Legendary Fat Witch Bakery
By Patricia Helding
Rodale Books - 2010
If I could I would give this 3.5 stars. The recipe is basically a shortbread crust which is baked first and then topped with a coconut and condensed milk topping (with other ingredients of course).
The recipe calls for baking 30 minutes after the topping is added which seemed too long to me. I checked after 20 minutes and the topping was getting quite brown so I pulled it out.
The bars are very moist with a nice coconut flavor. I think they could be improved with the addition of coconut extract instead of vanilla (which I didn't think of until they were done). We would also have liked them to be a bit more "solid" in the middle.
All in all, if you like coconut you'd like these bars. They're simple to make and pretty tasty. The recipe says they improve over time so I'll see how they taste tomorrow.
useful (0)
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
Alfredo sauce is pretty basic and recipes don't differ much from one cookbook to another.
The boys are used to jarred Alfredo sauce and didn't care for this at all. My husband and I liked it but it had a funny consistency - kind of grainy - and tasted sweet. I may not have chosen the right cheese. None of this stopped my husband or me from eating large portions.
I'll make the sauce again with different cheese.
useful (1)
Icebox Pies
By Lauren Chattman
Harvard Common Press - 2002
The recipe says this is chocolate pudding poured in a pie shell and topped with whipped cream. The flavor of the chocolate pudding is excellent but it sets up quite firm.
The boys complained of the texture and said it felt like Jello. I agree that it was too firm but the taste made up for it.
6 Tablespoons of cornstarch may just be too much and it would be worth trying again with half as much cornstarch.
useful (1)
The Pioneer Woman Cooks: Recipes from an Accidental Country Girl
By Ree Drummond
William Morrow Cookbooks - 2009
I'll have to try this again before I'm certain of the rating. This dough just seemed too loose and oily to me. It rose nicely but it was still too oily.
It was able to be rolled out easily and made a nice calzone dough but I prefer a dough that doesn't have quite as much oil.
useful (0)
How To Cook Everything: Simple Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 2006
This is one of the variations listed with Bittman's Basic Muffins recipe. The recipe includes a streusel - half of which is mixed into the batter and the other half of which is sprinkled on top of the muffins before they're baked.
The muffins are pretty good - good enough that I ate two. The streusel, however, sank right through the muffins rather than sitting nicely on top. The muffins looked like they had little rivers running through them.
The muffins tasted quite good but they were certainly not the most attractive.
useful (0)
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 very good buttermilk pancakes. The recipe comes together quickly and is enough for 16 good sized pancakes.
As usual, I did not have buttermilk in the house and used sour milk. The pancakes don't rise as much as my boys prefer and they were a little more floppy than they like but they tasted delicious.
useful (1)
Still Life with Menu Cookbook
By Mollie Katzen
Ten Speed Press - 1988
I may have to bake these again to give a fair rating.
The cookies have minimal ingredients and are leavened by only one egg. I added a few drops of lemon oil for added lemon flavor. I expected flat "snap" cookies but the cookies I got were small mounds with crystallized sugar surrounding them.
I used a small cookie scoop to measure them out but the cookies were hit or miss in size. Some just completely melted into piles of brown sugary goo.
The cookies that didn't dissolve (most) are quite good. Perfect for when you want a fruity cookie.
useful (0)
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
I used this marinade for chicken breast prior to stir frying. The taste of the sesame oil was a bit overpowering. I believe 1 Tablespoon of sesame oil is simply too much.
Everyone ate it without comment or complaint but I probably wouldn't make it again.
useful (1)
How To Cook Everything: Simple Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 2006
Baking powder leavened pancakes. These cook up nice and fluffy - more like the Bisquick pancakes my boys grew up on.
These are quite easy to pull together with basic pantry ingredients. They're not the perfect recipe (I haven't found it yet) but they're really quite good.
useful (1)
Mad Hungry: Feeding Men and Boys
By Lucinda Scala Quinn
Artisan - 2009
My boys drink a lot of hot cocoa and they're pretty happy with the stuff they can scoop into their mugs and add hot water. Tonight, however, we had no hot cocoa mix so I made some from scratch.
Of course making cocoa isn't difficult but it's more than my boys would want to do every night. The boys thought this was "fancy". Whisking milk, cocoa, sugar and a bit of cinnamon together in a saucepan made a yummy treat. It would probably have been better with whole milk but we rarely have that in the house.
useful (1)
Website: Pioneer Woman Cooks
This is the second broccoli cheese soup I've tried this year. While this one was definitely better than the last, I can't say it was very good.
I love the broccoli cheddar soup I get at Panera Bread and I've been trying to replicate it. This soup was good but it definitely needed something in the spice department. After using the immersion blender to make the soup smooth, it had a somewhat gritty texture.
My husband and I enjoyed the soup but the boys weren't terribly fond of it.
useful (1)
Brittles, Barks, and Bonbons
By Charity Ferreira
Chronicle Books - 2008
I imagine this peanut brittle is very good but I've now burned the sugar base two times. The first time was completely my fault as I left the room while the sugar was boiling. The second time, I should have trusted my instincts more than the thermometer as by the time the sugar reached 135 it was too dark.
I'll try again another time making sure to remove the sugar from the heat when the thermometer approaches 130.
Edited to add: The third time was the charm. I took the sugar off the heat once it was just a little lighter than peanut brittle ought to be (the vanilla makes it a bit darker). The peanut brittle was delicious and I successfully made three batches to give away as gifts.
I'm keeping my review at 3 stars because the peanut brittle is good but the recipe itself is faulty. If you keep cooking to 135 you will definitely burn the sugar.
useful (1)
The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
By King Arthur Flour
Countryman Press - 2004
And the perfect brownie search continues ...
I thought these brownies held real promise - a mix between a fudgy and cakey brownie. I baked them in a 9x9 pan instead of the 13x9 pan called for because I know I like my brownies thick.
This recipe calls for dutch process cocoa and I guess I can now officially say, after many tries, I don't care for dutch process cocoa. The chocolate is too "dark" tasting for my boys and the brownies are just not sweet enough tasting for me. They're also missing that nice shiny crust on top.
They taste fine - in fact, I'm sure others would love them. They're chocolatey and moist. Fudgy and cakey. They're just not what I'm looking for.
useful (1)
These are two stage bars. First an oatmeal, sugar, corn syrup base is baked. Then melted chocolate is poured over this cooled base and nuts are sprinkled on top.
My issues all came after the bars were finished. Even in a non- stick pan that was well greased, these bars did not want to come out of the pan. Cutting through the hardened chocolate and the very chewy oatmeal base was very difficult.
These bars should definitely have been baked on an aluminum foil sleeve parchment paper. I just about ruined my favorite jelly roll pan trying to get these out.
The bars themselves are very rich - not crunchy at all. The base is moist and chewy and very, very sweet. I'd probably like them more if I hadn't had to wrestle with them.
useful (2)
I was looking for a cookie recipe that would only use ingredients that I had on hand. Although we generally prefer chocolate in our cookies, I thought a nice sugar cookie would fit the bill tonight.
These cookies are indeed chewy like the title suggests. They are puffy and moist rather than thin and chewy. I'd have liked more chewy and less moist.
The cookies are good. Fine. Definitely not essential.
useful (1)
Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking
By Stephanie O'Dea
Hyperion - 2009
I really wanted these to be successful. There was lots of flavor added to the crockpot with these wings - hoisin sauce, lots of garlic, soy sauce, sesame oil, chili sauce. The wings themselves were fall off the bone tender. I had planned to stick them in the oven to crisp them up a bit but the boys were starving and wanted to eat them right out of the crockpot.
The texture was surprisingly good. The problem was that the sauce got so watered down that there was only a hint of asian flavor. The wings were put in the crock frozen so as they defrosted they must have diluted the sauce.
I'd give these a 3.5 if I could because they were good - just not spicy or flavorful enough.
useful (0)
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
It seems silly to follow a "recipe" for baked potatoes. Nonetheless, I decided to take a look to see what CI had to say about the humble baked spud.
CI says to wash, dry, rub with vegetable oil and bake in a 350 oven for 75 minutes. Only then is one to poke holes in the potatoes to release the steam. I was worried that my potatoes would burst in the oven without poking them ahead of time.
Sure enough, one of five potatoes burst open during cooking. It made a mess in the oven. The other four potatoes were very good - fluffier and drier than most baked potatoes. Next time, I'd be sure to poke at least one hole in my potatoes before baking.
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The Bon Appetit Cookbook: Fast Easy Fresh
By Barbara Fairchild
Wiley - 2008
Not even close to best ever.
Fine maybe. Definitely not best.
It browned too quickly on the top and developed a thick crust. The bottom was kind of greasy. Too much sugar.
I'll stick with my tried and true recipe.
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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
Chicken breast are marinated in a mixture of lime juice, oil, cilantro, garlic and worcestershire sauce before being cooked on top of the stove. The onions and peppers are fried separately with some of the marinade added for flavor.
This wasn't our favorite fajita recipe. The chicken really didn't have much flavor from the marinade and cooking the chicken breasts whole meant that it was difficult to keep the outside from over cooking before the interior was cooked.
We have had better fajitas which involved a dry rub and cooking the chicken after it had been sliced. These fajitas were fine but I wouldn't bother cooking them again.
useful (2)
The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
By King Arthur Flour
Countryman Press - 2004
Maple-walnut always seems like a Dad flavor to me. When you go for ice cream, the kids order chocolate, vanilla, strawberry or some mixed flavor while Dads order maple-walnut or pistachio or something old-fashioned.
During a visit to the King Arthur store, I picked up some maple extract and was anxious to use it. The cookies themselves use both maple extract and maple syrup in addition to toasted walnuts.
The recipe says to flatten the cookies with a glass but the dough was much too crumbly and dry for that. Instead, I had to keep the cookies as balls. The dough didn't flatten or spread at all in the oven.
Basically, I ended up with cookie balls. Fortunately, the cookies have good maple and walnut flavor.
useful (1)
Maple-walnut always seems like a Dad flavor to me. When you go for ice cream, the kids order chocolate, vanilla, strawberry or some mixed flavor while Dads order maple-walnut or pistachio or something old-fashioned.
During a visit to the King Arthur store, I picked up some maple extract and was anxious to use it. The cookies themselves use both maple extract and maple syrup in addition to toasted walnuts.
The recipe says to flatten the cookies with a glass but the dough was much too crumbly and dry for that. Instead, I had to keep the cookies as balls. The dough didn't flatten or spread at all in the oven.
Basically, I ended up with cookie balls. Fortunately, the cookies have good maple and walnut flavor.
useful (0)
Website: King Arthur Flour
Good but not great. Definitely won't end my search for the perfect brownie.
Not fudgy enough. The chocolate chips stayed too firm. No shiny top. Good chocolate taste and not nearly as flat as many brownies.
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Nigella Express: Good Food, Fast
By Nigella Lawson
Hyperion - 2007
My middle school aged son chose Hokey Pokey to make for a school project as a food that comes from New Zealand. The recipe he found online included Lyle's Golden Syrup. It took me a while to find this ingredient locally but we were able to track it down.
When I looked at the recipe he had printed it had no directions - just ingredients. I found this Nigella recipe but it used dark corn syrup instead of golden syrup. There was no way we weren't going to use the golden syrup that we worked so hard to obtain so we substituted the golden syrup for the dark corn syrup.
The resulting candy was not very honey combish. It was more like peanut brittle without the peanuts. Nonetheless, my son is happy with it and plans to bring it to school to share with his classmates.
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America's Test Kitchen
(, 2010)
I love a simple coffee cake with streusel topping. This one from America's Test Kitchen seemed promising.
The dough is made in the food processor and includes sour cream just 3 Tablespoons of butter. It's then spread into a baking pan and the topping is scattered over the top. Easy enough.
The cake tastes fine but it's more spongy than a coffee cake should be. I like coffee cake that is more crumbly than spongy. This was fine but I wouldn't make it again.
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The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home
By Diana Kuan
Ballantine Books - 2012
In celebration of Chinese New Year, we tried another recipe from this cookbook.
Like the other recipes in the book that I've tried so far, this one starts with a marinade and a sauce that are made with basic Chinese pantry staples. Once those are made the flank steak is marinated while the broccoli is blanched. Finally, everything is stir fried together and the sauce is added to coat.
I would actually give this recipe a 3.5. It was delicious but somewhat salty. The flank steak was very tender and the broccoli was nicely cooked. My husband and middle son each gave the dish and 8 while my youngest gave it a 6. It was good, and I'd make it again, but it wasn't as good as the chicken recipes we've tried from this same book.
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Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie
By Ken Haedrich
Harvard Common Press - 2004
I'm a little embarrassed to admit that I've never made pie crust before. Generally, I use those very convenient Pillsbury pie crusts.
I followed the stand mixer directions for this crust and the dough came together easily. As I was rolling it out, it seemed a bit thick to me but it was difficult to get much thinner and it was the right size for the pie pan.
I prebaked this crust for use in a custard pie and it baked nicely with no bubbles on the sides. Served straight from the fridge with the coconut cream, it was rather tough. It had good flavor but it was rather difficult to cut with a fork.
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Cook's Country
(May, 2013)
Cookies should be rated on taste and so they were.
Although I don't usually have problems with recipes from the America's Test Kitchen Folks, I had a couple of problems with this recipe. This recipe calls for melted butter to which cold butter is added to cool it down. Problem was my melted butter never even reached the temperature it was supposed to be cooled down to so I wasn't sure if I should heat it more. How do you cool down an 80 degree bowl of butter to 93 degrees?
Secondly, I thought two Tablespoons of dough seemed like an awful lot for one cookie so I checked my measurements with both my regular Tablespoon and my cookie scoop and measured out dough that was 2 Tablespoons. This did not result in the correct number of cookies and my cookies melded together in the oven.
All that being said, the cookies are pretty good. They are not as sweet as you'd expect a sugar cookie to be but they are very chocolatey. I'll have to try them again in a smaller size.
useful (0)
Website: King Arthur Flour
Trying to use up the bad of self rising flour I bought on a lark. These pancakes are certainly just as easy to make as Bisquick but they're nothing special. We like our pancakes a bit thicker and sturdier - these are on the thin side and rather floppy.
useful (1)
The Quick Recipe (The Best Recipe Series)
By Editors of Cook's Illustrated Magazine
Cook's Illustrated - 2003
This is an exceedingly simple recipe for refried beans.
Canned beans are pureed in the food processor. They are then added to a pan in which diced slab bacon has been rendered. In addition to the bacon there are onions, garlic and spices. The beans thickened in the pan while the rest of dinner was cooked.
The beans had a very pronounced bacon flavor and, while they were quite good, I was the only person in the family who liked them. It would have been good to know ahead of time that no one cares for refried beans.
useful (0)
Website: King Arthur Flour
We did not let these rise over night. Instead we went with the quick one hour rise. The waffle batter was very thick going on to the waffle iron and it took quite a long time for the waffles to turn brown.
We found the waffles to be quite difficult to cut - definitely requires a knife - and we didn't really care for them.
I wouldn't bother making these again.
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The Vegetarian Epicure, Book Two
By Anna Thomas
Knopf - 1978
With 1 1/2 cups of heavy cream, 1/2 cup of butter and 1 1/2 cups of parmesan cheese, this dish should have been much better. For some reason, this sauce turned gritty on me and clung to the pasta in a not so attractive manner.
We love Alfredo but won't make this particular recipe again. The recipe I usually use has no additional butter in it (making in lower in fat) and we like it much better.
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