jenncc's Reviews
60 recipe(s) reviewed. Showing 51 to 60Sort by: Title 
| Date | Rating
Website: food52
This was delicious. I used dried Udon noodles, only making half a recipe and I happily have plenty of leftovers! There are several components but they come together easily. Make sure the mushrooms are well caramelized before adding the aromatics.
useful (0)
Unsure how to rate this. I didn't choose this recipe because I was worried about making pie crust, pie crust isn't something I stress about, I chose it because I have made several of Stella's recipes successfully and I was looking for an all butter option other than my usual. The crust easily came together and I followed all steps (and the video) to a tee. Worked in my freezing kitchen, chilled all instruments, and chilled the crimped crust thoroughly. After 15 minutes in the oven (following Stella's blind baking instructions) my crust had slid down the sides and was starting to puddle in the pan! Abort! Pulled out the other half of pie crust, rolled, chilled (froze actually), poured in my filling and tried again. When I saw the sides/edges of my crust once again disappearing under my filling I had to do some careful tugging and pressing. Then just let it go - it's just pie. I closed the oven door and told myself whatever happens it will be delicious. 40 minutes later an ugly but delicious pie emerged - tasty filling, flaky but strangely puffed edge on the crust. I know others have had success with this and I will try it again because it is flavorful and flaky, and because I am stubborn;)
useful (1)
This is a Heidi S./101 Cookbooks recipe, so that alone is a great recommendation. These were my kind of cookie - not too sweet, distinct earthy flavor of rye and nice and buttery. I expected these to be "snappier"/crisp but they were slightly tender (even though I baked a minute longer than called for). I wouldn't change a thing, however, you could certainly add spices (cinnamon, cardamom) or even turn them into a sandwich cookie (ice cream or jam filling).
I topped with regular sugar (didn't have coarse) before baking and skipped the powdered sugar altogether.
useful (0)
Very good flavor and texture! I used rye flour for the leaven and whole wheat and bread flour for the dough. I held back some of the water as it was a very wet, rainy day and it was just the right amount of sticky. What this recipe really haas going for it is the accompanying video showing the dough at every stage and how exactly it got there - great for beginners!
useful (0)
This is a basic asparagus soup but the addition of coconut milk, lemongrass and ginger make it reminiscent of something you might get at a Thai restaurant. I thought the flavors pretty mild and ended up doubling the spices. The soup comes together quickly and is even better the next day.
useful (0)
This is more of a technique than a recipe. I usually roast corn on the cob but since I was cooking for a crowd and my kitchen was already steamy this was perfect. Just bring water to boil, toss in the corn, return to boil, and turn it off. It can sit as long as you needed it to and is warm when your ready.
useful (0)
I love the idea of this crustless torta. The custard was a perfect texture, with rice throughout, however the predominate flavor was sugar. Too sweet! I will definitely make this again less 1/4 cup - 6 Tablespoons of the sugar. Also the dusting, of the pan in sugar is a very nice touch as it adds a little sparkle and shine to the tart.
useful (0)
Great, simple dish. I marinated for a day and a half and the meat was moist and flavorful. Mine hit the 145 degree mark at about 20 minutes (my tenderloin was a little puny at one and a quarter pounds). Ended up removing from the oven and giving it a quick sear in the frying pan.
useful (0)
These are just that - Insanely Great! Light, crisp outside with a tender interior, all I ask for in a waffle.
useful (2)
These didn't look like much - they were darker than the website's photo and the peppermint pieces weren't as visible as I had hoped but I loved the unexpected hit of peppermint. I did decrease the chocolate chips to 1/2 cup and that was plenty. The peppermint flavor was there and the texture of these cookies were great the day they were made (chewy with crisp edges), but afterward they became very hard. In my second batch I cooked them barely 10 minutes and took them out while still very gooey (as the recipe states) and they were much better.
useful (0)