| This is a very basic recipe and I expected it to get the job done but I was surprised at how well the cake tasted and how nice the crumb was! I frosted with the one of the suggested frostings; a strawberry cream cheese buttercream. There is a bit of almond extract added to the batter but there was no discernible almond flavor (something I love and would have been happy for) but these were top-notch cupcakes; very moist, as well. |
| This was very easy, and very warming. Completely hit the spot. I used half and half instead of heavy cream, and thought it was fine. It took me a bit longer than I thought it would to get the peanuts ground to the right texture, but only a matter of a couple of minutes. I will make this again, and bump up the seasonings a little bit, and then it will be a keeper for me. (My curry powder could be a bit fresher, I think...) It froze well, and then I REALLY liked it; because homemade soup popped out of the freezer really makes me feel taken care of. |
| Insanely easy and insanely delicious. Right out of the oven, I could have (and should have) eaten the whole thing with a big spoon and some ice cream. I saved some for my family, but they didn't swoon as much as I did. It has a stick of butter, so, I mean, it's an awesome indulgence. Heat the blueberries in the butter, glob on the topping, and bake for 20 minutes. Then make everyone leave the house and lock the door. And sit, and enjoy. Or, invite over a few people who really deserve it. |
| This is fairly quick and easy, and it's really the addition of the Tropical Salsa on the next page that sends it over. (I've often used mango instead of papaya for that salsa), Lots of flavor without being spicy, so it can be a wonderful soothing dinner or lunch. More than a few times I have forgotten the vinegar; which is a splash you add at the end, just before serving, and it DOES make a difference. But luckily you can just splash a bit on your own plate as well to season. Delicious! and, a good dinner to bring a sick friend, too. Good chile powder makes a difference, too, but isn't necessary. |
| I love this dish, have made it a couple of times per year for the last ten years or so, when I really want an excellent meaty stew. I haven't yet made it with dried beans, always in a (relative) rush and forget to soak and have to go with canned; I'm sure the textures would really be great if I soaked the beans. Also, have often subbed oil for the lard/bacon fat, but of course it's tastier if you've got those tablespoons of bacon fat! Good man, good cook, who left us too soon! |
| A good, smooth, rich and layered tasting oyster stew. Won the heart of my father-in-law, on Christmas eve several years ago. I'm the only one in my immediate family who likes oysters, so I have to invite the right people over! The rice adds excellent texture, and the watercress and scallions are a must for me; just enough pepperiness and onion to make the dish sing. Also have always use store-bought chicken stock. Would love to try it with homemade stock, too. In my dreams! |
| This was a very impressive cake. I haven't ever had it's namesake, but am sure that if I had I'd have made it quite a bit sooner. I don't often use vegetable shortening, but it did affect the crumb; very tender!! The construction was a bit of a mess, but drooling over the components as I was putting them together made it a wonderful experience, and it was a blast to decorate with crumbs. I made this for a 50th birthday party, on a HOT July day, and the chilled creaminess knocked everyone's socks off. Can't wait to do it again! |
| Everyone should make this recipe right now!! Of course, it's best when raspberries are in season, so you get lots of intense fruit flavor, but seriously, the chocolate crisp part is so good it would make a crisp made out of socks taste good. I have often had extra topping, even after laying it on pretty thickly, and never want to throw it out until it is way past time, so try to think of another use!! Also, it can be hard to tell when it is "set", but I find it works if I look for a sort of matte, dry finish. It may be shiny and a bit bubbling at the edge, but the center should look matte and dry. Letting it cool can fix even over-baked topping; it'll still crumble, and be useful. Crowd pleaser! |
| From: Home Cooking (reviewed 5th December 2013)My annual gingerbread, soft and deep. Good out of the oven, and nice the next day to two or three! Not a sticky cake (though I love those too!) but moist due to buttermilk & molasses. She offers a chocolate frosting and a lemon icing as well, I have made both but seem to prefer it plain. This mixes and bakes quickly; perfect for a chilly afternoon. |
| From: Home Cooking (reviewed 5th December 2013)Another 5 star; not as spicy as you might guess (but you can fix that if you like). Creamed spinach with a kick! Finger-licking (spoon-licking) good. Has become an annual thanksgiving side, and each time I think why don't I make this 20 times per year?? have made with both fresh and frozen spinach; I prefer the fresh so that I can leave it a bit more hydrated. have also used both pepper jack cheese AND jalapenos, to spice it up, but there is enough fat in there from the cheese that it always rounds it out. |
| From: Mad About Food (reviewed 18th January 2012)This is a recipe I contributed to this book, so I know the origin; it can be traced (don't remember how) to D'Amica Cucina, a wonderful Italian-type restaurant in Minneapolis. Have made this dish many many times; to rave reviews. The breadcrumb coating falls off, for me, and often, but is still delicious. Cooks quickly; sear the coating, then finish in the oven. Made it last night for the first time in a few years, and yes, the crust came off in places, in chunks, but I ate every bit. Give it a try!
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| Great recipe! As expected from these folks, they let you know the reason for each tiny detail, and all the little things add up to delicious. The crust uses a bit of shortening, but mostly butter, and then the roll-out in graham crumbs seems genius, and tasted delicious! I fudged the cooling times for crust a bit by using the freezer rather than the fridge; worked fine. Meringue and curd were lovely. |
| Amazing. Absolutely delicious. Have now made this twice in one week! The crust is the same used for the the other meringue and cream pies in the book; dreamy, and definitely best the first day. It held, but went down to being very good the second day, instead of transcendent, the first day. I forgot to toast coconut for the filling, the first time, but it was delicious anyway. Second try I used half toasted and half not-toasted coconut. Both amazing. It made a wonderful Mother's Day present for my mom and the whole crew! HIGHLY recommended. |
| This is the go-to recipe for pancakes in our house; it has been made a hundred times, I am sure. It is always tasty, but it is only Light and Fluffy when the recipe is exactly followed; the times I have substituted thinned yogurt for buttermilk, or not separated the egg, etc. it isn't quite as good. I guess that is why they do so much testing, step by step? Because it ensures success?? I don't always have the ingredients or patience (or skill, early morning). |
| Wanted to love this but did not! Will try again, certainly. It somehow, with all the mayo and cheese, ended up sort of dry (rather than olive-y and decadent, as I was hoping). The changes I would make would be to use Pepper Jack instead of plain Jack, and less cheese/more mayo. Intend to keep trying! |
| From: Plenty (reviewed 5th December 2013)Family enjoyed this for Thanksgiving. The viniagrette of mustard, capers, and maple syrup was delicious and allowed this dish to be almost a salad; almost better when served room temp, and leftovers cold satisfied as well! Simply roasting veggies, but making sure to add each veg according to cooking time needed. Cherry tomatoes at the end gave a bit of sparkle. |
| From: Plenty (reviewed 5th December 2013)used this dish as an appetizer but would be a beautiful small dinner, or lunch as well as a side. My own rendition of the flatbreads could use some work, but the mushrooms were stellar. The sauce was velvety and the mushrooms remained plump and meaty; barley giving a break and a lighter chewiness to each bite. Gorgeous! |
| I love this soup and have made it many times. I categorized it as Indian because of the curry used; the cauliflower/potato base is mild enough to really showcase any curry blend you like; I've made it hot or sweet or with some Garam Masala blends as well. I think that it very much needs the sour cream (I use greek yogurt) garnish; a good dollop of a major gray's style mango chutney is a wonderful addition. |
| This is one of my favorite recipes, and I've given it away many many times. This is a sweet and moist cornbread, almost a cake, so it won't win the hearts of those who like the more savory and crispy white cornmeal/skillet type cornbread. But this is AMAZING. I think I've got at least 10 friends who also use it for their go-to cornbread. |
| This is a brilliant dish! Extremely hard to stop at one or two handfuls; I've sworn I'll stop, washed my hands from spicy oily goodness, and then immediately dove back into the bowl. Very important to use freshly ground spices (which I've done immediately prior, in a little coffee grinder kept for that purpose). I've done it both ways, and I've gotten 10 times the flavor with the freshly ground stuff. I've also definitely burned the spices, by being distracted while heating the oil, and had to start over (a waste of 15 minutes and a peppery, smoky house). With fresh spices, and close watch on the oil, and this starter is insanely delicious and addictive with about 15 minutes of active time. Do it!!!!! |
| Delicious, and sort of the best of two worlds; you get a creamy, cheesy, risotto texture, but also the crispy crust of a casserole or baked mac and cheese. Excellent for parties. The risotto is made in advance and then left at room temp until you are ready to bake/broil! Or even longer, making sure you bring it back to room temp if it's been in the fridge for awhile. Because it's rich, my first thought was that portion sizes would be smaller, and they were except that then everyone always has seconds.
I have used a variety of good cheeses throughout the years: gruyeres, fontinas, anything semi-firm and nutty. The freshly grated nutmeg makes a huge difference, as you only need a bit.
Bread, and a great salad (mustard vin from the same book) are all you need. |
| Classic; the first vinaigrette I learned and then of course paved the way for years and years of goodness and more vinaigrettes!
The garlic and salt together at first was a trick that has helped me immensely. Super delicious; great even on a salad with only simple greens. |
| Delicious way to get your greens! And, since I've purchased the roasted peanut oil, I'm using it on salads left and right! The kitchen smelled amazing, while I was frying the peanuts. I mixed the cornstarch with water; maybe stock would have added flavor but really this was all about the savory greens. The 1/4 tsp of red pepper flakes was perfect for me, and you can always stick a little bowl or shaker on the table if folks want more heat. |
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