kalamansi's Reviews
94 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date | Rating | Recipe Title 
100 Days of Real Food: How We Did It, What We Learned, and 100 Easy, Wholesome Recipes Your Family Will Love
By Lisa Leake
William Morrow Cookbooks - 2014
I'm not the kind of person who goes crazy over pumpkin-flavored foods every fall, but I really like the taste and texture of these. I used a 1/4-cup muffin scoop and the batter rose beautifully into perfect little domes in their paper liners. Another plus for me was that even though the muffins are tender, they didn't crumble to bits when taking the liners off.
useful (0)
The New England Cookbook: 350 Recipies from Town and Country, Land and Sea, Hearth and Home
By Brooke Dojny
Harvard Common Press - 1999
useful (0)
Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals
By Ali Maffucci
Clarkson Potter - 2015
Even if I weren't omnivorous, I wouldn't be fooled into thinking that spiralized carrots were macaroni or that pureed cashews were a cheese sauce. I was a little skeptical as I put the pan in the oven--the natural yeast smelled funkier than cheese sauce usually does--but once I had some, I was pleasantly surprised. The smell of the yeast mellowed, and the chipotle does indeed give the sauce a nice kick; and now I'm tempted to put some chipotle in my next batch of actual mac and cheese. Once I realigned my expectations from "mac and cheese" to "carrot casserole with creamy nut sauce," I enjoyed this dish much better.
useful (1)
No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats
By Leslie Bilderback
St. Martin's Griffin - 2015
useful (0)
Website: Martha Stewart
useful (0)
Everyday Food
(October, 2009)
http://www.marthastewart.com/313548/ultimate-chocolate-chip-cookies
These turned out great! I swapped in white whole wheat for half the flour. Scoops of raw dough freeze well for baking later. My yield was 28 cookies instead of the stated 24 when I used my 1/4-cup scoop.
useful (0)
Website: Smitten Kitchen
useful (0)
Website: Smitten Kitchen
These are delicious, but they taste so good and rich that they cross the line from granola bar to cookie. I like that the recipe can take a higher proportion of mix-ins than other granola bar recipes I've tried.
useful (0)
Website: Dukes and Duchesses
useful (0)
Perfect One-Dish Dinners: All You Need for Easy Get-Togethers
By Pam Anderson, Judd Pilossof
Houghton Mifflin Harcourt - 2010
useful (0)
The VB6 Cookbook: More than 350 Recipes for Healthy Vegan Meals All Day and Delicious Flexitarian Dinners at Night
By Mark Bittman
Clarkson Potter - 2014
useful (0)
Cook's Country
(Jun/Jul, 2010)
I was very pleased with how this recipe turned out. I wanted a fruity cake that didn't have frosting; this was for a birthday party that was outdoors on what could have been a hot day.
I tasted the jam shortly after I had cooked it down, and was worried that it was too tart, but after mellowing with the cake layers, the jam tasted similar to homemade jelly roll filling. The cake layers are dense and look almost cookie-like but soften after assembling with the jam.
I would make this cake again. The ability to make the cake ahead and in stages was a plus.
useful (1)
Cook's Country
(Jun/Jul, 2011)
I had to thaw and mash more of the frozen strawberries than was called for in order to get 3/4 cup of juice; maybe my sieve wasn't fine enough or I don't mash as aggressively as the recipe author. Still, the cake and frosting were delicious.
useful (1)
King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains
By King Arthur Flour
Countryman - 2006
useful (0)
Weelicious: 140 Fast, Fresh, and Easy Recipes
By Catherine McCord
William Morrow Cookbooks - 2012
Tasty, very tender, and very easy. This recipe will definitely become part of our family's dinner rotation. It does makes a lot of broth; you have to drain your pork very well or else your soft taco gets soggy. Next time I make this, I'll use medium or hot salsa rather than mild.
useful (0)
How to Cook Everything: Simple Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 1998
useful (0)
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
By Moosewood Collective
Simon & Schuster - 1994
useful (0)
Website: King Arthur Flour
useful (0)
Sesame Street "B" is for Baking: 50 Yummy Dishes to Make Together
By Sesame Workshop
Wiley - 2011
This recipe uses flour, cornmeal and sweetener (honey) like Northern-style cornbread, but I liked that it was crisper and denser than other Northern-style recipes I've tried. There's a bit of an editing error; step 2 directs the baker to whisk dry ingredients together, including sugar, but there's no sugar in the ingredient list, only honey! I included the honey in the wet-ingredients mix and proceeded with the recipe. We made the variation with cheese and it was a great side for our dinner.
useful (0)
Cook's Country
(May, 2009)
useful (0)
Perfect One-Dish Dinners: All You Need for Easy Get-Togethers
By Pam Anderson, Judd Pilossof
Houghton Mifflin Harcourt - 2010
We don't eat beef very often, but I'm glad we broke our chicken streak with this stew. This was a great dish for a cold December night. It was rich and meaty, and the orange zest and juice added brightness and kept it from being too heavy. The chickpeas were the starch in this stew, but when I make this again, I'll add some cubed potato as well.
useful (0)
Weelicious: 140 Fast, Fresh, and Easy Recipes
By Catherine McCord
William Morrow Cookbooks - 2012
My favorite mac and cheese recipe is from The Best Recipe. This isn't as creamy, but it's a good compromise for speed and ease, and beats boxed by a mile. The recipe calls for 1.5 cups of shredded three-cheese blend; when I first made this, I had some finely shredded blend which included Monterey Jack, which is pretty mild. I measured it but didn't pack it, and was disappointed with the results. I could tell that the recipe had potential, though, so the next time, I used sharp cheddar and packed it, and that batch turned out much better. Maybe a weight equivalent of the volume of shredded cheese would have been helpful.
useful (0)
We had some leftover rice from Chinese takeout and I thought I could put it to use with this recipe. These cheese-filled rice balls looked fine in the picture, but once I started making them, the combination of cold rice and bits of cheese sticks just gave me the squicks.
useful (0)
Simply in Season: Tenth Anniversary Edition (World Community Cookbook)
By Mary Beth Lind, Cathleen Hockman-Wert
Herald Press - 2015
useful (0)
New Ways to Enjoy Chicken (Nitty gritty cookbooks)
By Stanley Wolf
Bristol Pub Enterprises - 1983
The "pastry" concept in this recipe is reminiscent of Yorkshore pudding: pour a light egg batter over seasoned browned chicken and bake. The batter puffs around the chicken and develops a nice crisp crust. Tarragon isn't an herb I use much but it works well here.
useful (1)
Make the Bread, Buy the Butter: What You Should and Shouldn't Cook from Scratch -- Over 120 Recipes for the Best Homemade Foods
By Jennifer Reese
Free Press - 2011
I feel a little silly reviewing a recipe for popcorn of all things, but stovetop popcorn has been my favorite new/rediscovered thing of late. After I made it, I wondered why I wasted my time with microwave popcorn during the past 20+ years. When we made stovetop popcorn when I was growing up, there were always some kernels burnt to the bottom of the pan, but I use a nonstick pot now and haven't had any problems. Using a glass lid provides additional entertainment. I've always found the smell of microwave popcorn artificial and overwhelming; stovetop that you've seasoned yourself is much more fresh and delicious. On my electric range, the whole process took about six minutes, including measuring and heating the oil--just a minute or two more than microwave popcorn. Also, there were hardly any unpopped kernels, which my microwave popcorn bags always had plenty of, despite manufacturers' claims to the contrary.
useful (3)
Website: My Recipes
This was a wonderful recipe that tasted deceptively richer than you would think from looking at the ingredients (only 2.5 Tbsp butter!). The crust that developed during baking was reminiscent of cheese. My mandoline was a must; when I used just my knife, my potato slices were too thick and were still hard by the end of cooking time.
useful (1)
King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains
By King Arthur Flour
Countryman - 2006
useful (0)
The Best Homemade Kids' Lunches on the Planet: Make Lunches Your Kids Will Love with More Than 200 Deliciously Nutritious Meal Ideas
By Laura Fuentes
Fair Winds Press - 2014
Yum--like eating a peanut butter cookie in bread form. I swapped a little less than half of the all-purpose flour with white whole wheat flour and the bread still rose nice and high.
useful (0)
Cook's Country
(May, 2007)
useful (0)
The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time
By Laurie David, Kirstin Uhrenholdt, Maryellen Baker, Jonathan Safran Foer, Dr. Harvey Karp
Grand Central Life & Style - 2010
useful (0)
All Around the World Cookbook
By Sheila Lukins
Workman Publishing - 1994
It took a long time to scald the milk. When that part was finished, I realized from the smell that I could have substituted reconstituted evaporated milk and saved myself some time.
useful (0)
Website: King Arthur Flour
useful (0)
useful (0)
Beat That! Cookbook
By Ann Hodgman
Houghton Mifflin Harcourt - 1999
useful (0)
Website: Smitten Kitchen
useful (0)
Beat This! Cookbook: Absolutely Unbeatable Knock-'em-Dead Recipes for the Very Best Dishes
By Ann Hodgman
Houghton Mifflin Harcourt - 2011
I followed the author's advice and increased the recipe by 50% so that I could frost a round 9-inch 2-layer cake generously. I still had some left over. One of my guests said she liked the frosting because it wasn't too sweet; the sour cream gives it a little tang. I served this cake outdoors in the shade when it was about 85F out and the frosting held up pretty well; it didn't melt or weep.
useful (1)
The New England Cookbook: 350 Recipies from Town and Country, Land and Sea, Hearth and Home
By Brooke Dojny
Harvard Common Press - 1999
The mocha-flavored "pudding" in the middle really makes this dish. The cake is easy to put together from pantry and fridge staples, and doubles well too; one batch fits an 8"-9" square pan, while two batches fit a 9x13 pan nicely.
useful (0)
Cook's Country
(May, 2009)
useful (0)
Bar Cookies A to Z (A to Z Cookbooks)
By Marie Simmons
Houghton Mifflin - 1994
Don't be confused by the recipe title; these aren't lemon squares covered with gooey topping. The base is a butter cookie batter flavored with lemon and coconut. The glaze is made of lemon juice, sugar, and coconut. Very simple and good.
useful (1)
Filipino Cooking Here & Abroad
By Eleanor Laquian, Irene Sobrevinas
Philippine American Literary House - 1977
useful (0)
Website: King Arthur Flour
useful (0)
Parents Need to Eat Too: Nap-Friendly Recipes, One-Handed Meals, and Time-Saving Kitchen Tricks for New Parents
By Debbie Koenig
William Morrow Paperbacks - 2012
useful (0)
Bar Cookies A to Z (A to Z Cookbooks)
By Marie Simmons
Houghton Mifflin - 1994
useful (0)
Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice
By Alexandra Stafford
Clarkson Potter - 2017
useful (0)
Fantastic Food with Splenda: 160 Great Recipes for Meals Low in Sugar, Carbohydrates, Fat, and Calories
By Marlene Koch
M.Evans & Company - 2004
Cocoa mixes often benefit from being mixed with hot milk rather than water, but even mixed with milk this tasted watery.
useful (1)
The Best Homemade Kids' Lunches on the Planet: Make Lunches Your Kids Will Love with More Than 200 Deliciously Nutritious Meal Ideas
By Laura Fuentes
Fair Winds Press - 2014
I was in search of a chocolate milk mix or syrup after Hershey discontinued their chocolate milk mix. (I still miss having that sugary chocolate sludge at the bottom of my cup.) Until recently, my usual supermarket stocked only chocolate syrups made with high fructose corn syrup. I experimented with recipes for hot cocoa mix but they didn't dissolve in cold milk. This recipe checked all my boxes; it's made out of kitchen staples, and because it starts with a simple sugar syrup, it dissolves well in hot or cold milk, and of course it's good on ice cream too (but not as decadent as hot fudge).
useful (0)
Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice
By Alexandra Stafford
Clarkson Potter - 2017
useful (0)
Simply in Season: Tenth Anniversary Edition (World Community Cookbook)
By Mary Beth Lind, Cathleen Hockman-Wert
Herald Press - 2015
useful (0)
Make the Bread, Buy the Butter: What You Should and Shouldn't Cook from Scratch -- Over 120 Recipes for the Best Homemade Foods
By Jennifer Reese
Free Press - 2011
useful (0)