jenncc's Reviews
8 recipe(s) reviewed. Showing 1 to 8Sort by: Title 
| Date | Rating
| From: Food & Wine (reviewed 8th December 2014)The idea is terrific but the recipe itself is rather standard. The first batch (as the recipe is written) was just blah so I improved it by adding pecans and dried cranberries (much better). Next time I will make MY oatmeal cookie recipe and top with a sprinkle of salt. |
| From: Food & Wine (reviewed 29th August 2016)This makes a tasty small batch of granola. Comes together quickly and with very few ingredients. That said, I think it would be easier to incorporate the thick honey if it was slightly heated. I used grape seed oil instead of walnut oil. |
| From: Food & Wine (reviewed 24th January 2018)This was very tasty. That said I did halve the recipe using close to the full amount of spice/lemon. I particularly loved the combination of the lemons acidity and the heat of the red pepper flakes, and garlic is always welcome! |
| From: Food & Wine (reviewed 27th October 2020)I followed this recipe pretty closely and was very happy with the results. I did roast my tomatillos and poblanos before adding them to the blender (personal preference). All I had were boneless skinless chicken breast and that worked great though you may not need the full amount depending on how hearty you want your stew. |
| From: Food & Wine (reviewed 4th August 2014)Very tasty! A little more custard like than my usual German pancake recipe (which I liked). I will cut down on the butter by about 1 tablespoon next time. |
| From: Food & Wine (reviewed 29th August 2021)This was good and I will try it again with the following changes - my tomatoes (fresh from the garden) became way too soft after the initial 35 minute roast. I did peel but did not seed the tomatoes and had to sub an aged goat cheese for the gouda. The flavors were wonderful. A lot of the water was released from the tomatoes during roasting but after a few hours the crust did become a bit soft from all the excess liquid. This maybe a perfect use for firmer, plum tomatoes. |
| From: Food & Wine (reviewed 8th December 2014)Made this with a smallish red skin potatoes and Fontina cheese and it was great. Made only 1/3 of the cheese fondue and had about 2 pounds potatoes. The fondue was smooth and was delicious. I was afraid it would be too rich so I cut the butter to a sliver (for a 1/3 of the recipe). I also did not bother throwing out the garlic or flipping the potatoes. Will def make this again. |
| From: Food & Wine (reviewed 10th April 2014)Halved the recipe and used fresh peas - easy and delicious. |
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