jenncc's Reviews
92 recipe(s) reviewed. Showing 51 to 92Sort by: Title 
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Website: Epicurious
Smooth and delicious without dragging out the double boiler or strainer! All ingredients go straight into the pot and comes out creamy and smooth. Love this!
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Wonderful pancakes! I made them gluten free using Bob's Red Mill 1 for 1 Baking Flour. The texture is perfect - light, fluffy, moist and tender. I added a little lemon juice to the batter for a little more lemon flavor but the ricotta (which seems more for texture than flavor) would pair well with almost any zest/fruit or spice. I halved this recipe for about 8-9 pancakes. These held together much better than other GF pancake recipes, which often are too delicate to easily flip. I'm thinking banana pancakes next time...
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O.k. so there is room for improvement on this one, and although I kept saying it wasn't so great, I kept eating it! Strangely addictive. It is certainly more brittle than granola, so I hesitate to put it in the breakfast brunch category, but it is a nice topping for yogurt and fruit. Next time I will spice it up a bit more (though I already added ginger that was not in the recipe), and use more orange zest to brighten the flavor.
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This IS my granola recipe, I just mix up the nuts/fruit combinations. The basic technique of dissolving the brown sugar into the maple syrup, allowing to cool and then whisking in egg whites gives me tasty, crunchy granola clusters every time. I do cut the brown sugar to 1/2 cup and skip the sprinkling over the oats altogether. The combo of cranberries, walnuts, maple and spices are delicious. I also like that this doesn't make an unmanagable amount for my family of 2, but doubles or even triples very well for gift giving.
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These were delicious with or without the garlic sauce. Juicy and flavorful!
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Halved this recipe using a large lamb steak. Meat was tender and fragrant in this flavorful stew type prep. Wonderful recipe! Added a couple tablespoons of Harissa to the leftovers - delicious!
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Followed this recipe exactly with the exception of making the crust. It was wonderful! I did have extra filling which I prepared in a muffin tin - crustless. Both were very satisfying with a simple salad.
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This is simple and DELICIOUS! Even though I used dried chickpeas my "dough" was a little wet, but surprisingly only a couple crumbled in the oil. They came out crispy on the outside and creamy (but cooked!) on the inside. Make sure your oil is at 375 and that you DRY all ingredients before you process.
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Delicious and spicy! Decreased the cayenne by half and it was plenty hot.
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I am giving this one an extra star which I am sure it would garner if I had followed the recipe. I was short on several things and messed up the sauce but it did come together nicely in the end. This is not a difficult recipe, I was in a rush, hence the mistakes/missing ingredients. Love the heat from the dressing against the cool cucumbers and noodles. Very fresh and tasty.
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This is simple, delicious and less mess than oil fried chicken. Came together quickly, but I believe adding spices to the mix helped the flavor greatly.
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This is a keeper! I used heirloom tomatoes from the garden and didn't bother seeding them. I could have stopped right there - the roasted tomatoes were so delicious! I made the recipe as directed except I used a millet, amaranth, and brown rice crust from La Tartine Gourmande.
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I have made this several times, sometimes subbing a couple cups wheat flour for the white, sometimes making the dough over three days, and it's always pretty good. The dough is easy to work with (mixer does most of the work) and it results in a crust with just the right amount of chew. Longer fermentation gives better flavor but the one day/overnight produces a solid crust.
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This is a simple one pot dish with a wallop of flavor! Comes together quickly and is very adaptable.
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Followed recipe to a "T" and was rewarded with a delicious dish. I did have to leave the cauliflower in the oven about 6-8 minutes longer.
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Whoa! These are yummy. I love them and I think they single-handedly led to an extra 5 pounds around my middle! But I guess that is what happens when you make these twice a week for a month. Blame my lack of self control or the constant requests (that I couldn't deny) after I first put these babies on the table.
Now about the recipe, I held back on some of the sugar and used no sugar added jam or homemade jam. 3/4 cup sounded like a lot of jam but I recommend using it all- it's a good jam to peanut butter ratio.
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This is a whimsical take on a favorite combination. With banana pudding in a cookie crust (I used graham crackers and a few ginger snaps) topped with a peanut butter whipped cream this was a decadent special occasion dessert. I followed other reviewers suggestion of adding roasted bananas to the pudding and it was delicious but if I were to do it again I would definitely add a bit more cornstarch to help with the set up. Also the four bananas made more than enough pudding for my crust so next time I would only incorporate 2 roasted bananas and use 2 sliced bananas throughout. I also reduced the sugar in the peanut butter layer by a couple tablespoons - it was still plenty sweet. Because my pudding did not properly set (due to the roasted banana addition) I froze the pie and served it as an "icebox" pie.
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The shortbread crust was a little crumbly/dry so a little more butter was added. I also threw in the whole 10 ounce bag of pecans (it called for 8). These were delicious and I enjoyed the honey flavor over the usual corn syrup.
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This is a very humble little cookie - simple in flavor and technique (food processor, slice and bake).
The dough is firm enough to form perfect little rounds and comes together easily in the food processor.
These were enjoyed by all but I think they could use a little something extra to make them special.
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This could quite possibly be my favorite preparation for chickpeas - simple, delicious and relying on only the simplest ingredients. The broth alone is heaven! I have served these with lemony sumac yogurt sauce, shish tawook, and dressed with lemon, parm and pepper over spinach. It makes a wonderful side to almost anything but also holds its own as a vegetarian main (it's great with black olives, spiced yogurt and a thick slice of good bread).
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These are a bit finicky but with a little work and some tweaks they were tasty and looked great on my cookie platter. I used other reviewers suggestion of adding a couple extra tablespoons of butter to make the dough a little easier to handle. In the end they were beautiful but I can certainly see how this dough could be a bit tricky right out of the fridge. It helps to let them warm up before attempting to roll. Even the cracks in the dough were easily smoothed out on the baking sheet.
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This makes a wonderful gravy. I don't always have drippings (like when we smoke the turkey) and the stock recipe that accompanies this is terrific. The gravy has a bit of apple cider vinegar as well as soy sauce which gives it a depth of flavor.
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EXCELLENT! Nice and crispy skin with moist, flavorful meat. This was not quite as simple as my usual roast chicken (throw it in the oven and forget it for about an hour), in that it involves a little basting and flipping, but it is well worth this tiny effort! I read many of the reviews and will agree that the fennel does not need to be precooked. Also the veggies that are outside the chicken end up so nice and caramelized so I put only lemon wedges and some of the herb mix in the cavity. Added carrots, potato and onion.
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Tasty change from regular roast chicken. I sliced some garlic and placed it under the skin along with the spice paste. I roasted it along with some butternut squash, carrots, onions and potato. Delicious!
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I can't always use the drippings when we smoke our turkey and I like to make the stock for the gravy ahead of time. This year I made a half recipe and did not have the wings so just roasted the veggies with the neck and giblets and it came out great - savory and flavorful. I use this as a component the epicurious recipe Rich Turkey Gravy with excellent results.
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Made this with a mixed variety of my garden tomatoes which were extra juicy, cut the added liquid to just over 2 cups (1 cup broth, 1 cup water) and was generous with the garlic. I did have to decrease the roasting time a bit since my tomatoes were a mix of small to medium size. Really great summery dish.
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This rustic tart comes together easily and is another one of those recipes where the simple ingredients add up to something wonderful. My one complaint is that it can be hard to get all the apple in to the crust but not worth doubling the crust recipe (even though it is delicious). Nice change from the usual cinnamon/spice apple combo.
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I used the cake and ganache portions of this recipe only, replacing the filling with peanut butter ice cream. The ganache was terrific - chocolatey but I could definitely taste the salty caramel notes. I did panic when I added the cream because the whole thing seized up into a hard ball of caramel (not "bits" as the recipe suggests) but with continued stirring it finally broke up into a smooth sauce. The cake itself was very good but I was happy I followed other reviewers advice to take the cake out a little earlier. It was moist and not crumbly as some reviewers complained.
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This was a simple and satisfying dish. I also added the garlic that was used in the preparation of the white beans back into the dish, as well as a few handfuls of kale. The white bean recipe (also on epicurious) is quite delicious on its own and has served me well as a base recipe for other dishes.
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Really enjoyed this simple dish. I did cook up a batch of dried beans rather than using canned, and used lemon juice instead of sherry vinegar.
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Not quite the Skordalia I am used to, but very good none the less. I added parsley rather than mint and served with lamb kabobs - it was delicious.
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Made this two years in a row. It is best with fresh sage, as called for, as well as a little added thyme and a pinch of rosemary. Can be made ahead and reheated (or fully cooked and reheated) without getting too soggy or drying out. I find it best to chop the apple into 3/4 inch cubes, otherwise they can get a little lost. One thing to be careful of is not letting your almonds get too toasty before baking or they will burn while the stuffing bakes.
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I have made a lot of pumpkin pies in my life and this one certainly has potential, but next time I will up the molasses and decrease a bit of the sugar. I missed that molasses flavor I love. I also doubled the spices which was needed.
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Delicious! I did use a salted/less sweet peanut butter, a bit more ginger and swapped the milk with coconut milk.
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This impressive cheesecake taste great with a truly luscious texture, and was surprisingly easy to put together. I made a gingersnap crust (following the crust directions provided). I did not use all the sour cream topping as it seemed like a lot and I wasn't sure how necessary it was. Next time I will use all the topping, spreading a thicker layer around the edges where it cooks fastest, and the sour cream became a little dried out (not pretty). Overall this is a great recipe but I am not opposed to adding a little lemon juice and zest or perhaps some almond extract. One final note - the topping contains vanilla extract, which slightly "muddied" the lovely bright white of the sour cream. Definitely make this a day ahead so it can set properly.
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Served this as a vegetarian main along with a simple salad. It was very tasty! I did add garlic and left the thyme in with the tomatoes (de-steming the leaves after about 12 minutes of roasting). I strained the salted tomatoes in a colander with mixed results - there was lots of liquid in the finished, dish but it was a very delicious by product of a very delicious dish!
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This recipe was good, however I expected a little more punch from the wonderful ingredients that went into it. Mine came out a little dry (perhaps slightly overcooked though I took it out early??). I was wishing I had some pesto or some "melty" cheese on top.
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This produces meaty chili in a deeply flavored, rich, silky sauce. It took about 1 hour and half to get the meat super tender and the stock thickened. This was hearty and delicious topped with a sprinkling of cilantro and cheese.
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These were simple in both execution and flavor, but oh so satisfying. I added a sprig or two of thyme along with the sage and dressed with truffle olive oil , salt and freshly cracked pepper. This could easily become a more elaborate dish by adding slow roasted tomatoes, more herbs or pancetta but we enjoyed it as written.
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I was looking for an artichoke and palm heart salad like I grew up eating and this was very close. I didn't add the tomatoes or the lettuce and I only used two teaspoons Dijon. Came out great. Simple to throw together and holds up better than most salads.
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I love Molly Wizenbergs recipes and this one is no exception. This is a terrific version of my favorite comfort food - creamy, rich (without eggs!) and lovely vanilla flavor. I love it warm with a sprinkle of cinnamon. I skimped on the sugar by a couple tablespoons and it was perfect. Cooking time was exactly right.
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Made for Mother's Day brunch and they were DELICIOUS! I took off a star because I had to add a lot of flour (well over a cup!) to make a workable dough. Was very worried they would not be moist and tender but they were perfect - nice tender crumb, and not overly sweet! And the best of all, that extra flour in the dough produced about 4 extra rolls.
Made the dough the night before and shaped/baked the morning of.
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