BethNH's Reviews
265 recipes reviewed. Showing 251 to 265Sort by: Book Title | Date | Rating | Recipe Title 
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)
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)
The Best Casserole Cookbook Ever
By Beatrice Ojakangas, Susie Cushner
Chronicle Books - 2008
I'm not sure what baked french toast is supposed to be like. I was surprised at how much the bread puffed up. The top of the bread was nice and firm while the middle was soft. I would have preferred a less soft middle but it firmed up a bit after it sat.
Even if I'm not sure about the texture, the dish was delicious and I'd make it again.
I halved the recipe and it made the perfect amount for three hungry people.
useful (1)
Website: Pioneer Woman Cooks
YUM!
These are simply delicious and very easy to make. I got some vinyl gloves to protect my hands and was glad I did. I stuffed half the jalapenos with cheddar and half with cream cheese. Both were equally good.
I brought the leftovers to my neighbors and they loved them as much as we did. They're equally good hot or room temperature (we don't have any left to test them cold).
I will definitely make these again.
useful (0)
Emeril's There's a Chef in My Soup! Recipes for the Kid in Everyone
By Emeril Lagasse, Charles Yuen, Charles Yuen
HarperCollins - 2002
A mix of dried spices which can be used on almost any meat. We like to use it as a dry rub for pork chops.
The recipe makes about 3/4 cup and it keeps nicely in the pantry in an air tight container. I often add some to meatloaf, meatballs or even scrambled eggs.
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)
The King Arthur Flour 200th Anniversary Cookbook (King Arthur Flour Cookbooks)
By Brinna Sands, King Arthur Flour
Countryman Press - 1992
When time is short or you're looking to make a hot dessert on a weeknight, Apple Crisp is a great go to choice.
Everything comes together in the time it takes to preheat the oven. I used a couple of extra apples (more like 6 or 7 cups of apples) with the same amount of topping.
The aroma that filled our home on a cold evening after the boys returned from sports practices was hard to beat.
Delicious!
useful (1)
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.
useful (0)
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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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.
useful (0)
Website: All Recipes
I was looking for a Greek dressing that would taste just like the one I buy from the supermarket but without the stabilizers and other nasty things. This dressing uses olive oil, red wine vinegar, Dijon mustard and dried herbs. It's quite good and will be my go-to recipe for Greek dressing.
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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.
useful (0)
Website: The Food Network
Meh. Not worth the effort.
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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.
useful (0)
The King Arthur Flour 200th Anniversary Cookbook (King Arthur Flour Cookbooks)
By Brinna Sands, King Arthur Flour
Countryman Press - 1992
The 17 year old gave them two thumbs up.
Another muffin from the P.D.Q. pages. Comes together very quickly - tastes like gingerbread.
I baked these in my muffin top pans but forgot to decrease the temperature to 350. Next time I won't forget.
useful (0)