jenncc's Reviews
24 recipe(s) reviewed. Showing 1 to 24Sort by: Title 
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Website: The Food Network
It's a biscuit! It's a dinner roll! My first time making Angel Biscuits and they will definitely be on the table again soon. These have triple leavening power - baking powder, baking soda and yeast, making them not only high risers but also soft and yeasty. I made 2 right away and left the rest of the dough overnight in the fridge which only improved the flavor. These are great for breakfast with jam or gravy, but equally welcome on the dinner table or for sandwiches.
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This was a delicious take on a classic. It doesn't stray too far from most recipes, with one big exception- it uses an egg white and olive oil combination in place of the usual butter for brushing the layers of dough. I admit I was a little weary of the lack of butter and afraid the strudel might take on an eggy flavor but all concern disappeared once I tasted it. This recipe also called for less sugar than many I had looked at, thus making it a bit lighter but with wonderful crisp layers and plenty of apple/cinnamon flavor. I may have been a little generous with the spice (as usual), I used tart dried apricots instead of raisins and I subbed saltine cracker crumbs for the panko without problem.
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This is a very comforting dish - creamy and delicious. Mine took a bit longer to thicken despite using some of the "tricks" other reviews discussed but the end result was worth an extra 10 minutes. I liked this recipe because it wasn't too sweet, didn't call for eggs or the 4-6 cups milk that many other recipes do, and it used arborio rice which always makes a great pudding. I added a good dose of cinnamon and vanilla and thoroughly enjoyed.
Update... I came back to this yesterday and realized it is just too milky and really not that creamy. Maybe it was something I did or perhaps my rice (I used Arborio as called for) but the texture was just kinda blah. The flavor is good - cinnamon/milk/rice, but I do think rice pudding is all about texture and I have certainly made better. I still appreciate that this is not too sweet and when it is warm it is very nice but I think it could benefit from an egg yolk or longer cooking time.
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This is a moist, flavorful bread. I was generous with the cinnamon and used 3 very large bananas. Mine took a little longer to bake (perhaps because of the star ingredient being so large) and I did end up tenting the loaf to keep the top from over browning.
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Really enjoyed this hearty soup. I made half the recipe with all 6 cloves of garlic and added a dash of red pepper flakes.
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This is delicious and pretty simple. I threw some thinly sliced lemon in with the sauce along with the spent lemon halves. The slices were a really nice addition to the delicious sauce! Next time I may put a rack over my baking sheet when baking in the oven (I think the bottom side would stay a little crisper).
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These are spicy, moist and delicious! I did not get the crisp edges some of the reviews described but I loved the chewy texture and bits of ginger. Not the most attractive cooke for a Christmas Cookie plate but definitely one of the tastiest.
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Wanted to make corn tortillas but only had about 1/2 cup masa, but I did have corn flour. Looked for a recipe using corn flour and found this one. Used a blend of the 2 flours and otherwise followed the recipe. They came out good, a little fragile, not too dry, but without quite as much bend as my regular corn (masa) tortillas do. I wondered if Emeril actually meant masa since I have heard it referred to as corn flour (but it is different)?? He also adds a little lard which probably accounted for them being less dried out than some.
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I have made this many times according to the Flour Bakery cookbook recipe, this however is slightly different with less detail and more flour:). I didn't have my cookbook so I used this and was curious if there would be any notable differences in taste texture etc. As expected, with a little more flour, it's a little less dense/gooey than the cookbook version. I love gooey but I think most people may like this one better. Made this as a gift 2 days early and, wrapped well, it was still moist and delicious.
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This is for the crust only. Used this tart shell for a hybrid of Mathilde's Tomato Tart (Smitten Kitchen). Came out great - loved the flavor and the texture, but not sure if it will stay as crisp as the one on SK's website. I used a 9 inch tart pan and had enough left over for one mini pie.
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This is an excellent recipe for the grill. I marinated the loin overnight and served with grilled peaches and fennel.
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This came out juicy and delicious. I set the breast over some carrots, mushrooms, onion and garlic. The lemony herbal rub made for excellent flavor on the skin and wonderful pan drippings. I used the drippings to make a roux gravy, adding a bit of thyme and an extra splash of broth.
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This is a great way to get delicious pulled pork in a fraction of the time. I followed the recipe closely, adding 3 cloves garlic and a little chili powder. It was great but I wanted the "sauce" to be a bit thicker so I added some bbq sauce and reduced for half an hour. Served on Hawaiian Rolls.
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Liked these a lot - I subbed 3/4 cup all purpose for rye flour which i believe made them a little less sweet. These are chewy with crisp edges and come together easily.
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In my search for the perfect lemon loaf/cake this got high marks. I wish it had had a little more of a lemony punch but it was a moist and delicious, and I will be making it again!
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I love lemon and I appreciate the flavor of this cake, the texture unfortunately was a little dense. I may try this again, using room temperature ingredients, separating the egg yolks from the whites and whipping the whites before folding into the batter to see if I can get a lighter cake.
Made again following the recipe and still had a bit of a strange texture - slightly chewy (which I don't mind) and dense. This does not have a fine crumb, but more of a larger, (almost grainy?) crumb, which tho it may be unexpected it isn't bad/doesn't bother me. I do like how the lemon sugar syrup hardens slightly. I skipped the confectioners sugar glaze this time. Really closer to 3 1/2 stars. I like it, I'll eat it, but I won't make it for company.
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I think pretty much any cranberry sauce is "make ahead" but this was a good side for our Thanksgiving table. Tart, sweet and traditional. I think I prefer a cran sauce with a bit of a kick which adds some spice to the table.
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I was looking for a vehicle for my homemade chorizo and an abundance of quality wheat bread. The recipe calls for white or egg bread but the wheat gave it a nice texture and after an overnight soak it doesn't make much of a difference. I used only half the butter and it came out great. I will say that I thought the recipe was a little vague - she doesn't specify the size of "casserole" or if should be cooked covered or uncovered. I ended up using a Staub oval 2 quart roaster (using a bit less bread) and cooking uncovered. Delicious brunch dish.
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I was craving shredded beef tacos like I have had in Mexico, it never occurred to me to look for a pot roast recipe but here it is. This was very tasty and simple to make. I did not have crushed tomatoes so I used some tomato sauce and the flavor was great. I only used a teaspoon or so of cayenne and it still had a kick. Mine was shreddable after about 3 1/2 hours but there was still a lot of liquid in the pot. I removed the meat to shred, and cooked the liquid till it was reduced to a thin sauce, then put the meat back in the pot a cooked a few more minutes. Made great tacos!
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I rated this a five star recipe but I have to say that I did let this dough rise overnight which could account for the nice flavor. I also used King Arthur's Italian Flour which could account for the chewy but crisp crust. Or maybe Flay's recipe gets all the credit? Regardless this was a simple recipe and it made a wonderful pizza. I did take some notes from my favorite recipe (Mozza) and brushed the dough with olive oil and sprinkled with coarse salt. A little fresh garlic never hurts either.
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I halved this recipe but used the full amount of spices and it came out great. Slightly spicy and delicious! I used a combo of fresh (mostly) and frozen spinach, and store bought paneer.
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These did not get as crisp as I would have liked but the flavor was good. Not too sweet.
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Flavors were good and it definitely fulfilled my falafel cravings without the messy frying. The only trouble was getting the waffles to hold together. Finally figured out they needed A LOT more time in the waffle iron, after which they came out crispy out side with a tender inside.
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Great whole wheat version of Molly's pita recipe. Really good flavor and wonderful fluffy texture. I was getting a lot of cracks on the underside of my pita (the side that was on the counter during rolling and face down on the pan during cooking) so I flipped my pitas face down on the pan to cook (counter side up/ rolling pin side down) and this helped a lot! The cracks of course don't effect the flavor but can tear more easily when trying to stuff or scoop. Every pita puffed/had a nice pocket. Love that these can be baked 4-5 at a time on baking sheet. I usually bake 3 minutes, flip and bake 1 minute more.
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