jenncc's Reviews
1256 recipes reviewed. Showing 951 to 1000Sort by: Book Title 
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Website: Real Simple Food & Recipes
www.realsimple.com/food-recipes
This was good but I think there are better lemon pie / tart recipes out there (Dorie Greenspans for one). My crust was a little dark and the cream was not as tart as I would have liked. All in all, it was simple (REAL SIMPLE:) but if I make it again I will tweak it a bit - more lemon juice, less baking time (for crust).
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Website: The Recipe Critic
Hashtag (the dog) says 5 stars! It contains all his favorite ingredients - peanut butter, carrots, applesauce and pumpkin! The frosting is easy and even pipes well.
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Website: Recipe Tin Eats
This was very good but reminded me more of shish tawook than of any chicken shawarma I have had.
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Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine
By Rick Bayless
Scribner - 1996
This is a versatile sauce - I often make this as a table salsa served with chips or tacos or as more of sauce for eggs or chicken. I usually use the dried, tan chipotle chilies and fresh tomatoes roasted under the broiler. It's delicious!
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Great salsa and worth the extra effort. I used the griddle method of roasting the tomatoes, chilies and garlic. Left overnight the flavors marry into a delicious accompaniment to tacos, rice, eggs and protein.
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This is great with chicken, enchiladas, pork or beef. My only occasional change is that I use vegetable broth if I'll be serving it as a table salsa (I don't like the chicken/ beef flavors of the broth when the sauce is cold).
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Use this for several beef dishes including Grilled Steak (from the same book) and some rowdy enchiladas. It is good but a bit intensive, and skipping the straining is not an option (you may be stuck with a gritty texture from the dried chilies). To help avoid this I also rehydrate the cleaned chilies for twice as long as called for and use the water as a spicy broth.
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After making a pot of Mexican Black Beans use the broth for this super rice. I added a chipotle in adobo sauce to make it a little spicy.
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This mole was delicious with the chicken as well as with eggs the next day. I only strayed from the recipe by not pressing the sauce thru a medium-mesh strainer (too lazy). But I did flip the Vita Mix to high and it came out great. I also simmered the sauce longer than the 30 minutes called for, and the flavors were wonderful - spicy (my poblanos had a kick, cinnamon, cloves), sweet (plantain, raisins) and tangy (tomatillos). Would also be nice on enchiladas.
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I love this dish! I used 2 small jalapeño's, cilantro (no epazote), and topped with some fresh goat cheese and a squeeze of lime. So easy and so good.
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Great recipe. I roast the tomato, garlic and jalapeño together under the broiler - taking out the garlic first.
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This is a standard salsa fresca. I like to balance heavier meats and hearty bean dishes with this bright, fresh salsa.
I always add the optional garlic and let it all marinate for an hour in the fridge before serving.
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Website: Rose Water and Orange Blossoms
I liked working with this dough - slightly sticky but not a mess. I liked the filling recipe (mostly spinach and onion) as it seemed similar to my own family's recipe. I liked the easy to follow instructions. And I definitely liked the beautiful pictures of the fatayar on Maureen's website. However, the crust of my final product was too puffy - my "ridge" (formed when pinching the dough together) completely disappeared and lost all definition. No big deal as long as it tastes wonderful right? Well, they were good but not great. Flavors were off, especially in the filling, so I added another 1/2 lemon and some sumac, as well as a dose of olive oil. Much better. Also the flavor improves as it sits, so next time I will be sure to make ahead.
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Website: Rose Water and Orange Blossoms
This is a wonderful, decadent dessert/breakfast. I do believe the butter could be cut a bit. The top (bottom in the pan) did not get as crispy as I would have liked. I made this with a combo of Ackawi and mozzarella. I also had to use Malt O Meal instead of Cream of Wheat (which was fine).
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Website: Rose Water and Orange Blossoms
The tomatoes really make this bowl of beans anything but ordinary! So good! I used dried cannellini beans cooked with fresh sage, rosemary, oregano, garlic and a good dose of olive oil.
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Website: Running on Real Food
This was delicious - loved by all, vegan and non-vegan alike. There were complaints in the reviews that this was too dense and took forever to bake thru so I made it in 3 small loaf pans and it was perfect - moist, lemony and not too sweet. I ran out of almond milk and used about 5-6 tablespoons coconut milk.
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Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More
By Cory Schreiber, Julie Richardson
Ten Speed Press - 2009
Summer peaches + gently spiced dumplings = yum! I made this on a hot day when cobbler/heating up the oven was out of the question. It was very good warm and even the next morning, though it does need to be gobbled up before sogginess sets in.
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This is not only tasty but quite beautiful as well. I doubled the vanilla using the entire bean and it was wonderful. The galette dough recipe is delicious though my butter went from small cubes to fine sand in just a couple pulses of the processor - skipping the small pea size altogether. Came together well and stood up to the juicy plums in spite of my "sandy" dough.
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This was so good! The cooking time was a little off - mine only needed about 40 minutes (not 50), and I couldn't wait for it to cool! Made it in an 8 inch cast iron skillet and added a little extra (powdered) ginger. The All butter crust recipe (p151) is super flaky and delicious.
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One of the flakiest all butter crusts ever - loved it! Used with the Gingered Peach and Blackberry Pandowdy which came out perfect. All butter - all better!
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This humble little cake is mildly sweet, not too dense, and very versatile. I used Rainier Cherries but I think this cake would really shine with the tangy sweetness of apricots. Being a tea cake the texture is not as moist as most cakes, but compliments a cup of tea/ coffee perfectly. My batter was exactly that, a batter, not a dough as suggested in the recipe, but after the required 30 minute freezer time it was easy to handle. This dough keeps well in the freezer, making a last minute dessert simple.
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This was came together quickly and satisfied my fruit-cornmeal craving. I love the crumble crunch and the cornmeal against the soft sweetness of the fruit. I had made peach cornmeal muffins in the past and they were outstanding (NY Times recipe I think) so I decided to use a combo of peaches and plums (recipe suggests plums, apricots or pluots). The plums definitely were tastier than the peaches (even though the peaches nice and sweet) and had better texture in the end. I still believe cornmeal and peach pair beautifully but maybe not here. Can't wait to try it with apricots.
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Delicious! Subbed blueberries for boysenberries.
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Website: Sally's Baking Addiction
Great flavor, creamy, light texture, with a nice amount of spice. I let my filling sit a few hours before baking and used Foolproof Pie Crust from the NY Times. Mine did crack quite bit (perhaps over baked?) but tasted delicious.
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Website: Sally's Baking Addiction
This had excellent strawberry flavor!! I did add freeze dried strawberry powder (about 1/3 cup) to the batter but I truly believe the punch of strawberry flavor came from the reduced strawberry puree of which I had about 3/4 cup (and used all of it). I made the frosting and crumb coated the cake the night before. The next day I allowed the frosting to come to room temp, gave it a quick spin in the kitchen aid and finished frosting the cake. The cake was moist and tender and the frosting is AMAZING!
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Website: Sally's Baking Addiction
Loved this sweet/tart pie! The crust was easy to work with but the edges did slump a little while baking:( The beautiful lattice top crust and flooding of filling bubbling up around the edges distracted from any shortcomings. I did add a good pinch of sugar to the crust, accidentally forgot to top with butter and, next time I may leave out the vanilla. I also baked for an extra 10 minutes or so and did not have to shield the edges. Let cool for four hours and the filling set up perfectly.
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Website: Sally's Baking Addiction
These were lovely - soft and fluffy with great flavor. I was afraid they may be too sweet with the topping but they were perfect - don't skip it! I made 12 larger rolls (a little smaller than a burger bun) and only used about half the honey butter. Perfect for our Christmas dinner of smoked brisket, creamed corn, beans and mac n cheese. Perfect for our brisket sandwiches!
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Website: Sally's Baking Addiction
Good vanilla flavor and pretty moist. I used 2 6 inch cake pans instead of 3 (3 would have very thin layers). For the buttercream I subbed some of the butter with cream cheese, used a little less sugar and added some lemon zest. My favorite is still a recipe I found on Food 52.
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Website: Sally's Baking Addiction
I was craving coconut cake and had 5 egg whites taking up space in my fridge so this is the recipe I settled on (and because Sally's recipes are great). This cake delivered! Fluffy and moist for sure! Between each coconutty cake layers I spread a layer of lime curd (allrecipes) and frosted the cake with ermine frosting. I did replace the sour cream with Greek yogurt (thinned with a bit of milk) and used unsweetened coconut in the cake - it was still plenty sweet and perfectly moist. I baked in 3 6 inch cake pans for about 28 minutes or so.
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Website: Sally's Baking Addiction
No complaints at all - this is a really nice cake! May not be quite as moist as the white layer cake from the "mycakeschool" blog, but this is a great cake with nice crumb and good flavor. I made 2 8 inch layers, filled with lemon curd and frosted with lemon whipped cream frosting.
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Website: Sally's Baking Addiction
Another great cake from this site! I made 6 standard size cupcakes and used an ermine frosting flavored with some left over chocolate ganache for a wonderful chocolate on chocolate treat.
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Website: Sally's Baking Addiction
The flavor of this cake is very good, it is a little dense however. I paired this with a chocolate ermine frosting and the two worked well together. I made this the day before serving, wrapping the layers tightly in plastic, before frosting the next day - cake stayed moist for 2 days before beginning to dry out a bit.
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Website: Sally's Baking Addiction
It's easy and yummy. This curd is slightly less tart than my usual (more sugar sugar, less citrus juice here). I made this as lime curd for a coconut cake (also on this site). Consistency was perfectly spreadable without being runny and worked well making a couple days before. I did not notice any eggy bits, but opted to take the extra step to strain just in case, also I prefer to skip the zest when filling a cake. Almost exactly enough for my 2 layers of filling in a three layer, 8 inch coconut cake.
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Website: Sally's Baking Addiction
This is a really nice buttercream - tastes good and pipes well. Not super chocolatey (which I prefer) and not as sweet as many ABC.
Update: This continues to be my fave! I especially like it with the Moist Vanilla Cake from sugargeekshow.com!
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Website: Sally's Baking Addiction
This was a tasty little loaf. It's a bit dense and mine could have used an extra pinch of salt (could have been my error?) but was certainly hearty and delicious. I let this rest overnight in the fridge and it looked collapsed when I took it out, but bounced back nicely in the oven. I baked this in a preheated Dutch oven for about 35 minutes with the lid and 14 minutes without.
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Website: Sally's Baking Addiction
Mine were "Four Stars" but this recipe deserves 5! I made the mistake of not covering with foil halfway into the bake (as is recommended in the recipe) and they got too brown. Still delicious, just a little drier than they should have been. These are easy to make, have great fluffy, soft texture and taste delicious. I made the dough the night before, allowed to rise 2 hours and then refrigerated overnight. The next morning they sat out about 1 1/2 hours (in a very cold kitchen) and then I shaped as directed. While I like this shaping method for its ease and speed, I may roll them into a more traditional round roll next time. And don't skip the honey-butter topping!
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Website: Sally's Baking Addiction
These were as promised, soft and chewy, flavor is good and easy to throw together. My first batch spread a little too much perhaps because my dough got a little warm. I refrigerated the rest of the dough overnight and will update once baked. A note on baking time mine were still a little underdone at 12 minutes but didn't need more than a minute extra.
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Website: Sally's Baking Addiction
This is a nice, typical buttercream that is easy to put together, highly pipe-able but can also be spread smooth. Like most buttercream, I found it too sweet for my taste. I think it worked best on my dark chocolate cupcakes (which offset the sweetness a bit). Made half a recipe to frost 14 chocolate cupcakes.
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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
By Samin Nosrat, Wendy MacNaughton
Simon & Schuster - 2017
This is a tasty, crisp granola with an addictive sweet and salty flavor. The maple /olive oil/pecan combo works perfectly, but as with most granola recipes this one is infinitely adaptable. I did have to cook it about an hour in order to get it crispy (turning the temp down to 275 so it wouldn't burn). This does not have the clumping factor I prefer but I'm sure adding an egg white would solve that problem. It is very similar to Melissa Clarks Olive Oil Granola which I will have to make again soon to compare. In the meantime I will enjoy this with milk or as a yogurt topping.
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This is one of those recipes I will make again and again - simple ingredients, easy prep and delicious results. I like that this is a long, slow, oven braise that produces a flavorful, shreddable meat perfect for a taco, stuffing peppers or along side a salad or mashed potatoes. Adaptable to many other meats/cuts and spices.
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This was super simple and delicious! My cooking time was about 8-10 minutes shorter than hers (and the rice was getting dark/plenty cooked). I felt I could have reduced the butter by a teaspoons or so - perhaps because I only used an 8 inch cast iron for a half recipe? It was very buttery and we could not stop picking off it! I used Lotus Foods Organic Red Rice instead of basmati with excellent results. I did add parsley, cilantro and dill for the Herbed Rice variation.
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Very delicious biscuits! I thought these were a bit more soft, "Southern style,/like Grandma used to make" biscuits than my usual recipe which is more sturdy with crisp tops. These are also very rich with plenty of butter, buttermilk and cream! I do think it's a little fussy - pulling out the stand mixer, freezing ingredients for 15 minutes and then using another large bowl, as well as the usual counter top mess. I just mixed in the mixer, added buttermilk and cream to the stand mixer bowl, then dumped on floured countertop. Cook time was exactly 18 minutes.
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Sara Foster's Southern Kitchen
By Sara Foster, Lee Smith
Random House - 2011
Nice and moist, not too sweet, really great with chili.
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One of the best banana puddings I have had. The pudding is from scratch but comes together quickly and it is not overly sweet. I would make just the vanilla bean pudding anytime!
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Sarabeth's Bakery: From My Hands to Yours
By Sarabeth Levine, Rick Rodgers, Quentin Bacon, Mimi Sheraton
Rizzoli - 2010
This bread had terrific flavor- slightly sweet from the milk and sugar (I subbed some with honey) and perfect for sandwiches. The crumb is a little denser/more compact than other similar loaves, which the author notes in the recipes heading - the name Pain de Mie means "crumb bread" and this bread is meant to have a firm, tight crumb. Having only the smaller size Pain de Mie/Pullman pan I baked with the lid off and let it rise as high as needed. Most of the rise actually did come in the oven. I will definitely make this one again.
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Website: Saveur Website
This was a wonderful version of socca. I have made this many times using a basic recipe (usually David Lebovitz). This was a bit more decadent with plenty of olive oil and a generous dose of herbs and I believe flavor and texture are improved with the 2 hour rest. This comes together simply and is a wonderful base for a simple salad, curry chicken or roasted veggies.
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Savory Baking
By Mary Cech
Chronicle Books - 2009
The sweetness of the fruit (apples work well too) against the tangy goat cheese and zing of pepper play very well together in this breakfast/brunch treat. These are very moist and creamy, and I love them! They make wonderful little sandwiches too.
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Savory Sweet Life: 100 Simply Delicious Recipes for Every Family Occasion
By Alice Currah
William Morrow Cookbooks - 2012
These are delicious! Crispy outside, moist and juicy inside. Despite the sweetened coconut and the condensed milk, these had just a touch of sweetness. Even the eaters who don't like coconut enjoyed these. I made a spicy peanut sauce for dipping but it certainly wasn't necessary.
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This was perfect for a summer salad - light, refreshing and easy! Used Trader Joe's frozen roasted corn for a little extra flavor and a bit more lime juice. Tasty!
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Good basic pesto. I added some salt and pepper and a jalapeno. Don't need a recipe for this one but I wanted to make her Creamy Pesto Pasta Salad (139) and thought I would use her recipe for consistency.
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