kalamansi's Reviews
94 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date | Rating 
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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.
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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.
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Heartsmart Flavours Of India
By Krishna Jamal
D&m Adult - 1998
I halved the amount of chili peppers in the recipe and it was still spicy for me, even though I have a respectable tolerance for heat.
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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.
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Beat That! Cookbook
By Ann Hodgman
Houghton Mifflin Harcourt - 1999
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King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains
By King Arthur Flour
Countryman - 2006
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I made this as standard and mini cupcakes/muffins for better portion control with my kids. They taste great and I don't think anyone would know that all the flour was whole grain. They didn't rise very high, but I think that's because I mixed the batter manually with a spoon instead of a mixer because I didn't want to wake up my sleeping kids.
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Extending the Table: Recipes and Stories from Afghanistan to Zambia in the Spirit of More-With-Less (World Community Cookbook)
By Joetta Handrich Schlabach
Herald Press - 2014
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Website: Smitten Kitchen
I made these because I had to improvise; I had planned to use a different brownie recipe but had forgotten to get chocolate squares. I did have good quality cocoa, though, and picked this recipe instead. A happy accident! Everyone loved these. I swapped in whole wheat flour for about half of the all-purpose flour and they were still rich and fudgy. I used chocolate chips instead of nuts for my stir-in.
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Website: Martha Stewart
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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.
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Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice
By Alexandra Stafford
Clarkson Potter - 2017
My in-laws on Cape Ann, MA introduced me to anadama bread. When we're not visiting them, the only way for us to have anadama bread is to make it ourselves. I've tried a few different recipes which I like, but I do appreciate the no-knead simplicity of this one.
This recipe gets the fragrance and texture right. It feels a little odd to bake the loaves in bowls rather than standard loaf pans, and it makes loaves a little crustier than I'm used to, but we still love it.
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I wouldn't normally mix these two cheeses together, but as far as my family is concerned, you can't go wrong combining cheese and bread. I swap out about 1/3 of the all-purpose flour for white whole wheat to improve the nutrition profile a little since the bread is pretty rich.
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Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites
By Deb Perelman
Knopf - 2017
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Website: Smitten Kitchen
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Website: King Arthur Flour
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Cook's Country
(May, 2007)
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All Around the World Cookbook
By Sheila Lukins
Workman Publishing - 1994
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The New England Cookbook: 350 Recipies from Town and Country, Land and Sea, Hearth and Home
By Brooke Dojny
Harvard Common Press - 1999
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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.
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Heartsmart Flavours Of India
By Krishna Jamal
D&m Adult - 1998
I'm so glad to have a way to make naan without a tandoor! Very easy, but you do have to plan ahead, since the dough needs 4-6 hours of rising time.
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Bar Cookies A to Z (A to Z Cookbooks)
By Marie Simmons
Houghton Mifflin - 1994
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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.
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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.
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Memories of Philippine Kitchens
By Amy Besa, Romy Dorotan
"Stewart, Tabori and Chang" - 2006
This is the first time I've made adobo with coconut milk. I had only had a coconut milk-based adobo once before and thought it was too rich, but in this recipe the coconut milk and the vinegar were well-balanced. There was surprisingly little chicken fat that I had to skim off too, compared with my family's adobo recipe. My favorite part of adobo is the sabaw (sauce or gravy); it should be so good that you're happy to have just that with rice, no meat necessary. The Besa-Dorotan recipe passes that test with flying colors.
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Cook's Country
(Jun/Jul, 2009)
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Cook's Country
(Aug/Sep, 2007)
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Website: King Arthur Flour
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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.
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How to Cook Everything: Simple Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 1998
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Website: JamieOliver.com
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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.
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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
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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.
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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.
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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
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King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains
By King Arthur Flour
Countryman - 2006
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Simply in Season: Tenth Anniversary Edition (World Community Cookbook)
By Mary Beth Lind, Cathleen Hockman-Wert
Herald Press - 2015
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No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats
By Leslie Bilderback
St. Martin's Griffin - 2015
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Website: Smitten Kitchen
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King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains
By King Arthur Flour
Countryman - 2006
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Simply in Season: Tenth Anniversary Edition (World Community Cookbook)
By Mary Beth Lind, Cathleen Hockman-Wert
Herald Press - 2015
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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).
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Website: Smitten Kitchen
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Website: Dukes and Duchesses
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Sesame Street Let's Cook!
By Sesame Workshop, Susan McQuillan
Houghton Mifflin Harcourt - 2015
We made the large chewy option rather than the small crisp version and they turned out great.
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Website: The Kitchn
I love making these biscuits because I don't have to take out the pastry blender or food processor. The biscuits are very tender, and you have to be careful not to pat the dough too thick or the middles won't be cooked through by the time the bottoms are brown. The instructions say to cut the dough into eight biscuits but those are a little too generously sized for my family, so I cut twelve instead. I've done substitutions such as swapping in 1/4 c. whole spelt flour and mix-ins such as lots of shredded cheese and they've turned out great. The instructions also say to bake for 15 minutes at 425F but they're done at eight minutes in my oven.
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Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice
By Alexandra Stafford
Clarkson Potter - 2017
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Website: Washington Post
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