BethNH's Reviews
265 recipes reviewed. Showing 51 to 100Sort by: Book Title | Date 
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Website: All Recipes
Although I linked this particular recipe, I actually used a combination of recipes to make these pretty accordion potatoes. I kept the skin on and used the trick of cutting the potatoes between two cutting boards to prevent cutting all the way through the bottom.
They took much longer to cook than any of the recipes called for. In the end, although the potatoes were good they weren't anything special and certainly no better than regular baked potatoes.
I couldn't see going through the effort of making these again.
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The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
By King Arthur Flour
Countryman Press - 2004
We have a friend who, despite all odds, is celebrating his birthday today. Jim LOVES whoopie pies more than anything so it seemed fitting I shoudl bake some for his birthday.
These Pumpkin whoopie pies seemed like the perfect thing for a mid October baking session. They are flavored with molasses, cloves, ginger and cinnamon and are a beautiful orange color once baked. They are a bit more moist than chocolate whoopie pies and I would recommend baking on parchment paper.
I chose to make the more typical shortening and fluff filling as opposed the the cream cheese filling as I didn't want to have to refrigerate them. I substituted maple extract for vanilla to complete the fall flavors.
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Cook's Country
(Oct/Nov, 2013)
A fantastic week night meal that is much more than the sum of its parts.
A delicious sauce is made with orange juice, zest, garlic, soy, sesame oil, red pepper flakes and honey. Then the sliced flank steak is cooked in part of the sauce until it evaporates and the meat caramelizes. The meat is then removed from the pan and the snap peas are added along with the rest of the sauce. Finally, the meat is added back with the veggies.
We served this over white rice and there was just the right amount of sauce left over to spoon over the rice. There was just the right amount of spice and lots of flavor.
Everyone enjoyed this and asked for it to be cooked 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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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 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.
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The Essential New York Times Cookbook: Classic Recipes for a New Century
By Amanda Hesser
W. W. Norton & Company - 2010
Very nice fish tacos.
There were three main parts of this recipe: pico de gallo,spicy sour cream, and fried fish. Each of these came together easily but did require multiple dishes.
Pico de gallo - I made this very quickly in my food processor. This meant that it was perhaps chopped too fine but it tasted good and was much quicker than chopping everything by hand.
Spicy sour cream - A simple mix of mayonnaise and sour cream with chipotle in adobo and a few spices. This was delicious inside the tacos with a nice mix of cool and spicy.
Fish - The fish is soaked in milk and then dredged in flour mixed with spices. I'm not entirely sure what the purpose of the milk soak was and I don't believe it added anything to the dish. The fish, however, was excellent.
The three components came together nicely in small flour tortillas and the fish tacos were enjoyed by all.
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Website: All Recipes
2013 is the summer of the cocktail at our house! We've been enjoying new cocktails on at least a weekly basis.
This is a very refreshing summer drink made with ginger ale, vodka, cranberry juice and lemon. We've substituted lime because that's what we always have on hand. It's light and a bit fruity and very delicious.
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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.
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Cook's Illustrated
(June, 2011)
A very nice marinade make from common pantry items.
This was a nice change of pace from the usual marinade we use. This was a hefty amount for three pounds of steak tips. We'd definitely use this again during the summer grilling season.
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Website: Simply Scratch
This is a simple but delicious marinade which we used on some lovely turkey tenderloins.
The marinade is made in a blender or small food processor and includes garlic, ginger, soy sauce, shallots and oil. After a 30 minute marinade the tenderloins were placed on the grill.
The turkey was truly moist and very flavorful. We all loved it and I would use it again for chicken or maybe even pork.
All that being said, DO NOT go to this blog unless you enjoy poor spelling, atrocious grammar, a bizarre attraction and misuse of the semi-colon, and ridiculous cutesy language. I have printed out this particular recipe so I never have to return again.
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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
Best pancakes that I've made so far.
Pretty ironic that I found this particular recipe on the 4th of July - All American Pancakes. They were made with soured milk, all purpose flour, baking soda and baking powder. The batter seemed thin at first but thickened up nicely after just a few minutes.
We all enjoyed these very much and they were easy to put together with common pantry ingredients.
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Cook's Country
(May, 2012)
It's too hot to use the oven and too rainy to grill outside.
This mac and cheese is made entirely in one skillet. First, sliced kielbasa is browned and then removed to a paper towel lined plate. Then the fresh breadcrumbs are browned in the grease left behind. Those are then removed.
A mixture of water and evaporated milk is brought to a boil before the macaroni is added to the skillet. Once the macaroni is cooked it is taken off the heat and shredded cheese is added. Finally, the kielbasa is stirred in and the bread crumbs are put on top.
This is a 30 minute meal that can really be cooked in 30 minutes. It was delicious and my macaroni and cheese fans really liked it. Best of all, there is very little mess to clean.
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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
A very nice Mexican rice dish which bakes in the oven while you cook dinner.
I made a few modifications - substituting canned plum tomatoes for fresh (because that's what I had on hand) and pickled jalapenos for fresh. I also used three different kinds of rice - medium grain, basamiti and jasimine - because I needed all three to come up with two cups of rice.
The rice is started on the stove in a Dutch oven and moved to the oven. I should have kept a closer eye on the rice once it was in the oven as it was probably done about 8 minutes earlier than I had anticipated. The rice was still very good but a little dry.
This was a bit spicier than I had anticipated but quite good. It made a huge amount of rice, however, and I would probably try to half it next time. This is a dish that is well worth trying again to see if I could perfect it.
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Dinner: A Love Story: It all begins at the family table
By Jenny Rosenstrach
Ecco - 2012
WARNING: This could become habit forming.
An excellent cocktail to add to your summertime repertoire.
Following an impromptu dinner invitation in which we told to bring nothing, we decided to bring drinks.
This rum, ginger beer and lime drink is a perfect summer drink. It's fizzy and a bit fruity and goes well with anything you throw on the grill.
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The Essential New York Times Cookbook: Classic Recipes for a New Century
By Amanda Hesser
W. W. Norton & Company - 2010
Very simple week night meal.
My youngest son requested pasta for dinner after summer running. My oldest doesn't really care for tomato sauce and I didn't want to make Alfredo.
This sauce was terribly simple to make. Just a few ingredients simmered together on the stove while the pasta cooks. Although there are tomatoes in the sauce, the sauce does not taste like tomatoes and my oldest liked it a lot.
There was the right amount of sauce to coat one pound of penne and, although there was both cream and parmesan in it, the sauce did not feel heavy.
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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
A neighbor dropped off a beautiful basket of strawberries that she picked this morning so I decided to make strawberry shortcake.
This recipe has all three necessary parts of this quintessential summer dessert.
1. Strawberries - after being cut up, a portion is mashed while the rest are left sliced. They macerated on the counter while the rest of the dish came together.
2. Whipped Cream - I had some shelf stable cream from Trader Joe's. I put it in the freezer to cool it before whipping it. Sadly, I left it in there too long and it froze. I was able to thaw it AND keep it cool at the same time and it whipped up fine.
3. Biscuits - These biscuits are made with baking powder, half and half, and an egg. Eggs are an unusual addition to biscuits but they came together easily - even in the heat of a summer kitchen - and rose beautifully in the oven. The tops are nice and brown due to being brushed with cream and sprinkled with sugar. These are seriously the best dessert biscuits I have ever had. They are a bit sweet and a little crisp on the top but nice and flaky in the middle.
This recipe required many dishes but came together easily and relatively quickly.
Delicious!!
And, because my ridiculous boys don't like berries they ate the biscuits with whipped cream in the middle and homemade hot chocolate sauce on the top.
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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 low calorie bread this is not but who would expect cheesy garlic bread to be anything but decadent.
Italian bread is slice horizontally and spread with a garlic butter mixture. This is baked first in aluminum foil with the loaf put back together and then separated on a sheet to crisp things up. Finally, each side of the bread is topped with shredded cheese (monterey jack because that's what I had) and broiled.
My boys devoured an entire loaf of this in one sitting after returning from a 10 mile hike in the mountains. They all proclaimed it delicious.
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The Essential New York Times Cookbook: Classic Recipes for a New Century
By Amanda Hesser
W. W. Norton & Company - 2010
Perfect summer time meal.
Chicken is marinated in a delicious sauce made from cashews, cilantro, garlic, jalapenos (and a few other things). The sauce is put together quickly in the blender and then spread on the chicken.
I let my chicken sit for just about an hour before grilling. I was a little nervous about the spiciness before I put it on the chicken but after grilling it was perfect. The sauce has a nice kick to it but no burn.
All five members of my family gave this 5 stars.
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The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home
By Diana Kuan
Ballantine Books - 2012
A very yummy fried rice which is hearty enough to serve as a main course. In addition to the rice there is both ham (or Chinese barbecued pork) and shrimp.
I made a few adjustments to the recipe. I used one medium onion instead of scallions and I used honey ham from the deli. I doubled everything except the peas. It was odd that there was no flavoring added to this rice so I added the flavoring for the rice recipe on the next page - soy sauce and sesame oil.
If you have cold rice on hand this whole dinner comes together in no time.
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The Martha Stewart Cookbook: Collected Recipes for Every Day
By Martha Stewart
Clarkson Potter - 1995
So amazingly excellent!
This is actually a frozen margarita. I made it with fresh squeezed lime juice, Patron tequila and Patron orange liqueur. Half a recipe made two perfectly sized margaritas and they were SO GOOD.
It's a good thing these took some effort to make or I'd drink them way too often.
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The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
By King Arthur Flour
Countryman Press - 2004
Following the baking instructions goes a long way in making these come out well. I misread the temperature for the oven - these bake at a low temperature of 325 - so I burned the first batch.
These are a lovely oatmeal cookie on the thick side - they don't thin out much during baking. They are crunchy but not brittle.
Delicious with chocolate chips added!
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America's Test Kitchen
(, 2013)
The latest in my attempt to find the perfect brownie recipe.
This recipe uses three kinds of chocolate - unsweetened, bittersweet and cocoa. These are melted together in the microwave with butter before being added to eggs, sugar, and finally, flour.
The brownies come together quickly using only two bowls and a few utensils.
Alas, although my husband thought they were very good, and my youngest son said they were good, they are still not what I'm looking for.
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Joy the Baker Cookbook: 100 Simple and Comforting Recipes
By Joy Wilson
Hyperion - 2012
Another Rice Krispie variation.
This one uses browned butter and peanut butter. It calls for a bag of mini marshmallows but I used 7 oz. of marshmallow creme as it's what I had on hand.
At first the butter, peanut butter and marshmallow didn't really want to come together smoothly and it looked curdled. After quite a bit of stirring, I was able to get it smooth. There was plenty of this mixture to add to the 6 cups of rice krispies which made them a bit more moist than the classic recipe.
I sprinkled the top with a small amount of mini chocolate chips because everything peanut butter tastes better with some chocolate.
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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
Homerun!
This fried rice can serve as a complete meal. I used the rest of the Easter ham and some small shrimp but left out the shitakes as my middle son does not care for mushrooms.
I prepared the rice in the morning and left it in the fridge to cool. Once all the ingredients were gathered and chopped, the whole meal came together in just minutes. The directions were spot on and the rice came out perfectly without that greasy feeling that fried rice often has.
Neither of my boys care for cooked eggs or peas and they devoured this rice and gave it high praise.
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Perfect One-Dish Dinners: All You Need for Easy Get-Togethers
By Pam Anderson, Judd Pilossof
Houghton Mifflin Harcourt - 2010
Looking for a light weight treat to mail to my son in college, I stumbled across this recipe.
They're made chocolatey with the addition of both cocoa and mini chocolate chips as well as a topping of the mini chips. This recipe called for marshmallow cream instead of marshmallows.
They came together easily, cooled quickly and are on their way to New York.
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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.
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Best Loved Hershey's Recipes
By Publications International
Publications International - 2007
This is the basic chocolate frosting recipe that comes on every tin of Hershey's cocoa. It's simple and requires no fancy ingredients. You can even make it in the few minutes you have in the morning when you realize that although you did remember to bake a cake you forgot to make frosting.
It's smooth and chocolatey and everything you need in a frosting for a simple birthday cake.
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The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
By Alice Waters
Clarkson Potter - 2007
I suppose it's rather silly to review a recipe for whipped cream unless, of course, one does not know how to make it.
I substituted confectioners sugar for granulated sugar because I don't like the grit that granulated sugar can give to whipped cream. Otherwise, a few minutes in the KitchenAid and three simple ingredients makes wonderful whipped cream to put on top of our Easter sundaes.
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Cook's Country
(May, 2013)
It takes longer to preheat the oven than it does to make these biscuits.
The secret ingredient is .... mayonnaise. Really. While this does not make for a flaky biscuit, it does make moist and tender ones that are very good to serve with a meal.
The dough for these biscuits is very sticky and is dropped onto parchment paper. I used my muffin scoop and greased it well and it worked perfectly to scoop out 12 lovely biscuits.
If you're already got your hands full with other dishes in a meal, these biscuits are easy and delicious.
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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.
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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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Perfect way to celebrate Pi Day!
I had everything I needed to make this pie in my pantry - even coconut extract! The custard comes together in minutes. In fact, just as I was beginning to wonder if it would thicken at all, it became thick and creamy in seconds.
The pie was creamy but firm. It was topped with whipped cream (to which I also added a splash of coconut extract) and shredded coconut.
Although the pie takes a while to cool, it comes together easily and quickly.
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High Flavor, Low Labor: Reinventing Weeknight Cooking
By J.M. Hirsch
Ballantine Books - 2010
I've never been entirely satisfied with the shepherd's pie I usually make. It seems to lack flavor and no matter how much salt and pepper I add it needs more.
This recipe had some small adjustments from my regular recipe. It used canned corn in place of frozen - one can was creamed corn. It also used a gravy packet in the meat.
I didn't mention that I had done anything different until my husband asked. He wasn't sure if he liked the changes while my middle son and I were very impressed by the much more flavorful pie. I loved the gravy and the canned corn was so much better than frozen.
Definitely my go to recipe from now on.
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Joy the Baker Cookbook: 100 Simple and Comforting Recipes
By Joy Wilson
Hyperion - 2012
Snickerdoodles are hard to mess with. Joy gives these a special touch with some added vanilla beans.
These are not our favorite snickerdoodles. We prefer ours with a distinctive crunch. These are crunchy on the perimeter but the center remains soft and chewy. I'm not sure if this center would have hardened if they had been left in the oven longer and I also know that some prefer their snickerdoodles this way.
The cookies are very good - they're just not our personal favorite.
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You can eat this by the handful!
I've been looking for a good chocolate granola for a while now. This may just be it.
A nice mix of oats, almonds, coconut, and cocoa are bound with butter, sugar and honey. The resulting granola is light and crisp with no hint of greasiness. It's chocolatey and just a bit salty.
I think it would be wonderful added to some Greek yogurt and if you used it as a cereal it would turn your milk all nice and chocolatey.
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Dinner: A Love Story: It all begins at the family table
By Jenny Rosenstrach
Ecco - 2012
A pretty basic breaded, fried fish recipe. The fish are simply breaded - flour, eggs, bread crumbs - and shallow fried in just 3 Tablespoons of oil.
A great dinner that is easy to have on the table in less than 30 minutes.
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Joy the Baker Cookbook: 100 Simple and Comforting Recipes
By Joy Wilson
Hyperion - 2012
Now THIS is coffee cake!!
This cake is enormous - truly fit for a crowd. It's baked in a 9x13 pan and rises all the way to the top. Coffee cake for a crowd.
The cake has three parts - the cake batter, a cocoa filling, and a topping. The cake is made by first putting down half the batter. Then the filling is sprinkled on top of that. The second half of the batter is then added (I always find it tricky trying to spread batter over a topping but I managed). Finally, a crumb topping is spread over the very top.
In my oven, this took about 55 minutes to bake. I left it for 20 minutes to cool before trying a piece and was able to remove a piece with no problems.
Oh my! Moist but light cake with a delicious center and lots and lots of crumb topping. Perfect for serving with coffee or tea.
Simply wonderful.
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The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home
By Diana Kuan
Ballantine Books - 2012
Another excellent meal from Ms. Kuan.
Marinated chicken is quickly stir fried with garlic and peas (we subbed pea pods) and then finished with a delicious sauce.
Very easy to put together. In the time it takes the rice cooker to make the rice, I was able to make the rest of the meal.
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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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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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Website: King Arthur Flour
What's not to like?
Chocolate + Pizzelles = Delicious!!
This is a pretty basic pizzelle recipe to which cocoa powder has been added. They have a nice chocolate flavor and were no more difficult to make than regular pizzelles.
I sprayed my non stick pizzelle maker with Pam as I had read reviews that mentioned sticking but I had no problems. You do need to be careful with timing as it is more difficult to see if these are done because of the chocolate color.
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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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The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
By King Arthur Flour
Countryman Press - 2004
King Arthur Flour never disappoints. I got a new pizzelle maker for Christmas and knew that this would be my go-to resource for recipes.
The dough itself is super simple to make using only a bowl and a spoon. I used vanilla extract because my children aren't fond of anise. To form the pizzelles I used my Tablespoon cookie scoop.
This pizzelle maker is super fast - 30 seconds per batch - so I had to work fast. In less than 15 minutes I had 30 beautiful pizzelles. They are thin, crispy and delicious.
I'll have to work on my technique to get the dough in just the right place on the plates but I don't really care if the cookies are perfectly shaped for my family.
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Joy the Baker Cookbook: 100 Simple and Comforting Recipes
By Joy Wilson
Hyperion - 2012
My oldest son is a big fan of kettle corn but it never occurred to me to make it at home (perhaps because I'm not a fan of pop corn).
This afternoon, however, with the cold wind blowing and all the boys home playing video games, I thought I'd make them a homemade snack.
The recipe was clear and easy to follow. The snack came together in minutes. The popcorn was very good - a nice balance of sweet and salty - but, despite my best efforts, there was some burned sugar and a few burned kernels on the bottom of the pot. The mess was easy to clean after a quick soak in hot water.
The boys all pronounced the kettle corn very good and, even I had to admit it was pretty good
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The Essential New York Times Cookbook: Classic Recipes for a New Century
By Amanda Hesser
W. W. Norton & Company - 2010
This recipe had everything I was looking for. It uses all purpose flour and makes one large pizza. I was shocked at how many recipes I had to go through to find one that met these simple criteria.
Although there is no suggestion of using a stand mixer, I used my Kitchenaid to knead this dough for about 5 minutes before covering it and leaving it to rise.
Good basic pizza dough.
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The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home
By Diana Kuan
Ballantine Books - 2012
Very nice cashew chicken. The recipe is well organized and includes a marinade and sauce. Once the chicken is marinating, there is time to put on a pot of rice and cook the rest of the ingredients.
This is basically a stir fry of peppers, onions, chicken and cashews with a delicious sauce.
Serving sizes are small and need to be doubled for my family of 5.
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Website: Appetite for China
Delicious but not for the faint of heart!
The recipe is very well written. The different parts of the recipe - marinade, sauce, and main ingredients - are separated on the side bar which makes it really easy to prepare each part of the recipe.
Although there are many ingredients, they come together easily. While the chicken marinates, it's easy to pull together the sauce and additional ingredients.
I doubled this recipe to feed my family of five and hesitated to double the dried red chilies called for. The recipe calls for 8-10 and I went with 10ish. Everything else in the recipe was doubled.
Thank goodness I didn't double the red chilies because this dish was HOT! It was delicious but very spicy. It was hilarious to watch the sweat break out on the brows of my family. We all loved the dish but agreed that next time we'd cut the number of peppers in half.
The chicken was very flavorful and the sauce nicely covered everything. We'll definitely eat this again with one minor change.
useful (1)
Delicious but not for the faint of heart!
The recipe is very well written. The different parts of the recipe - marinade, sauce, and main ingredients - are separated on the side bar which makes it really easy to prepare each part of the recipe.
Although there are many ingredients, they come together easily. While the chicken marinates, it's easy to pull together the sauce and additional ingredients.
I doubled this recipe to feed my family of five and hesitated to double the dried red chilies called for. The recipe calls for 8-10 and I went with 10ish. Everything else in the recipe was doubled.
Thank goodness I didn't double the red chilies because this dish was HOT! It was delicious but very spicy. It was hilarious to watch the sweat break out on the brows of my family. We all loved the dish but agreed that next time we'd cut the number of peppers in half.
The chicken was very flavorful and the sauce nicely covered everything. We'll definitely eat this again with one minor change.
This exact recipe can be found on Ms. Juan's blog, Appetite for China. A link has been provided.
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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
A delicious and very pretty quick bread that's just perfect for the holidays.
This quick bread is made in the typical fashion of adding the liquid ingredients to the dry ones. The liquid includes buttermilk and melted butter - mmm! In addition, chopped cranberries and nuts (I used walnuts but the recipe calls for pecans) are added last.
The bread is slightly sweet and slightly tart. The cranberries makes it quite festive looking.
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