jenncc's Reviews
12 recipe(s) reviewed. Showing 1 to 12Sort by: Title 
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Website: The Kitchn
Good basic Arepa recipe. My pan may have been too hot since the outside looked done (charred in spots) but they did not get fully cooked in the middle so I put them in a 350 oven for about 10 -12 minutes and they were perfect. Served stuffed with pork and salsa. Also made one with cheese - arepa dough rolled out about 1/4 inch topped with cheese and another portion of dough then seal seams tightly and cook. Delicious!
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This was simple and delicious! I scaled it way down using only two chicken breast and though the author warns against lean white meat, mine came out moist and tender. In fact I was able to shred it with my wooden spoon! I made Franklins BBQ sauce for this, using about a cup. Loved the ease of just getting onions browned, incorporating the ingredients and popping it in the oven and letting it go for about 90 minutes. I did add some water to insure moisture and keep it from burning.
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These are indeed great cut-outs. The dough seemed a bit sticky at first but after some time in the fridge it was easy to work with, and flavor was excellent. The texture was perfect - crisp and sturdy enough to decorate without being tough or hard.
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Made 1 generous cup butter with about a pint heavy cream. This came out sweet and luscious. I made mine in the food processor after the blender got "clogged" by an air bubble. Once it was in the processor it took about 5 minutes to get the separation of the buttermilk and butter. I strained out around a cup of buttermilk, rinsed the butter with cold water, strained again and stored in an air tight container.
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Not sure if I should give the credit to the kitchn or to Melissa Clark?? This recipe adds egg whites to Melissa's already wonderful granola recipe, resulting in nice crunchy chunks. I used two egg whites (because I needed to use them up) and otherwise followed the recipe exactly. Flavors were great (pistachio, pumpkin seeds, apricots, coconut, cardamom and cinnamon). I toasted the oats and coconut before throwing it all in the bowl.
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This was a wonderful quick and easy meal. I used fresh peas from the garden and gluten free pasta. Enjoyed the zesty lemony flavor along side the kick of the red pepper flakes. It did take a few extra minutes for my sauce to thicken. This would also be great with chicken breast or asparagus.
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This is more of a technique than a recipe, but it is the best method I have tried for getting tofu this crispy. I added some dry seasoning just before sprinkling with cornstarch. Next time I may marinate, then dry and cook. This is the first time my tofu has stayed crisp for over an hour. I did try the same method in the oven - first spraying with oil (pan and tofu) then baking for 30 minutes or so in a 425 degree oven. It came out crisp but also a tiny bit chewy.
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This came out great. I followed the procedure outlined but added vanilla bean paste and spices. Texture was smooth and creamy and flavor is whatever you make it!
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So I actually do know how to make pastry cream but I needed some validation about making it with heavy cream. I came across this recipe that say you can use whole milk, heavy cream or a mix - and so I did. Worked beautifully and thickened a bit faster than with milk. Made a 1/2 recipe for 4 mini raspberry/strawberry tartlets. The crust I used came from the gluten free cookbook "Small Plates, Sweet Treats" (Almond shortbread cookie recipe used for ice cream sandwiches p. 282). Came out great.
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This is a great starting point for a rich, savory mushroom soup. I perked this up a bit with some thyme, dry sherry and a few cloves of garlic. Hearty and delicious.
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This was a nice refreshing drink and a great way to use up some not quite in season strawberries. I don't use the full 2 tablespoons per glass and find it plenty sweet/flavorful.
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This is a very tasty cake, perfect for any fillings/topping. It has a very tender crumb and is plenty moist. I had to take it out of the oven at about 24 minutes and it was perfect.
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