jenncc's Reviews
1256 recipes reviewed. Showing 1051 to 1100Sort by: Book Title 
| Date | Rating | Recipe Title
Website: Skinny Taste
Not sure if this was "skinny" but it was indeed tasty! Added a bit more veg - more broccoli, 4-5 oz. mushrooms and some red bell and jalapeno pepper, upped the garlic to and ginger but kept the sauce to the original amount. Next time I may add a bit of more spice -more jalapeno or crushed red pepper, otherwise this was terrific.
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Sky High: Irresistible Triple-Layer Cakes
By Alisa Huntsman, Peter Wynne, Tina Rupp
Chronicle Books - 2007
This cake was not only delicious, it was drop dead gorgeous! I filled the cake with the lemon curd recipe (page 126) rather than the called for cream cheese buttercream. Don't get me wrong the buttercream was delicious and I was very generous when frosting the cake but I also had 5 egg yolks left after making the cake -- hence the lemon curd.
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This was a delicious, moist cake with a tender crumb. I used it with a cheesecake ice cream, raspberry puree and buttercream frosting for a decadent "sky high" ice cream birthday cake. I did not make the frosting that accompanies this recipe but I'm sure it would be as tasty as everything else I have made from this book.
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This cake is moist and flavorful. The blackberry (I was out of blueberries), lemon, and hint of ginger combined beautifully. A layer of cake batter ice cream paired with layers of lemon curd and the blackberry jam made this into a luscious, over the top New Years Celebration Cake.
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As usual with this book - delicious success! Used this as the filling for a Vanilla Buttermilk cake with lime -meringue frosting.
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Light cake with tender crumb. The ginger flavor is very slight and I would in fact add more grated ginger next time. I used my own lime curd recipe and skipped the buttercream as well. Being such a light cake I wanted an equally light icing, so I used a the Lemon Cream Frosting (p. 113), which is basically a whipped cream frosting with lemon (or in this case lime) curd.
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Made just the frosting which was light and delicious with good raspberry flavor. This is a whipped cream frosting and cannot withstand much time out of the fridge.
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Slow Fire: The Beginner's Guide to Barbecue
By Ray "DR. BBQ" Lampe
Chronicle Books - 2012
Made for a delicious 6 hour brisket! Spicy, salty and sweet.
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Very tasty! Next time I will cut the cooking time a little short since the meat continues to cook as it rests - and ours was on the verge of over done. Served on home made bread topped with the Thin and Spicy BBQ sauce, with smoked potatoes, mac n' cheese and beans.
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It's thin and (not too) spicy and delicious. Served it over brisket and thick cut white bread.
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Smoky, juicy, delicious! Made this again 2/6/21 and again fantastic - I can't recommend this enough! We made a little less than half a recipe (3.2 pounds pork) and subbed orange juice for the apple juice. Don't rush it, give it plenty of time and be rewarded.
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This was a nice change from the Thin and Spicy Sauce I usually make from this book. Made it for chicken and it was great.
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Of course smoked chicken is delicious but I think the Superchicken Wing Rub (also from this book) makes it truly tasty.
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Made this as directed and it was spicy/sweet, tender and delicious! I do think the amount of rub called for was a little too much - they were a tad salty, but the technique produced moist, almost fall off the bone ribs.
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Small Plates and Sweet Treats: My Family's Journey to Gluten-Free Cooking, from the Creator of Cannelle et Vanille
By Aran Goyoaga
Little, Brown and Company - 2012
This is for the Almond shortbread portion of this recipe. It makes a simple, delicious, tender cookie, or a wonderful (but delicate) tart shell. It was a bit sticky while rolling out, but otherwise great. Used for strawberry and raspberry tarts with vanilla pastry cream.
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This is for the pastry crust only. I used this gluten free crust to make a Provencal Vegetable Tart from Food and Wine. The taste and texture was great (even though I did not have "superfine" brown rice flour). The pastry was easy to work with but the end product crumbled very easily. Crust did not get soggy, although it was finished all in one sitting.
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I love rice pudding and this was no exception! I docked one star because it took about 20 minutes longer in the oven to get close to pudding texture (even after cooling this was still a very milky pudding). Loved the cinnamon/cardamom flavors but had to use extract instead of vanilla bean. I will certainly making this again keeping in mind the extra oven time.
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Website: Smitten Kitchen
I really enjoyed this! I used chicken broth (no proper stock or cream in the house) and instead of the bread crumbs I used toasted pine nuts. It was probably a little lighter and we thought it was just right.
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Website: Smitten Kitchen
Make this all the time. Love, love, love it. Lots of flavor out of a few simple ingredients. This is the recipe that made me a devoted follower of Deb.
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Website: Smitten Kitchen
Make these often - toss in salads, pasta, along side a steak, even as a stand alone snack, but my favorite is to puree them into a very rich tomato paste (way better than the canned stuff). Depending on my mood I will season them with various ingredients - thyme, red pepper flakes, garlic, dried basil, or rosemary.
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Website: Smitten Kitchen
These are excellent! I usually can't wait for them to cool before I start picking, and picking, and picking. I do leave out the vanilla now (as I agree with Deb that I didn't detect any difference with or without), and I usually sweeten with honey. Some of my favorite combo's have been almond butter and dried blueberries or cherries, walnut butter with cranberries or peanut butter with dried strawberries or blueberries. I also tend to go with the lower sugar amount (1/2 cup).
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Website: Smitten Kitchen
This is a very nice side but as other reviews mentioned it is a bit heavy, and I certainly got more than 4 servings out of it. I think it could be great, just needs some tinkering.
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Website: Smitten Kitchen
These are just as the title implies - biscuits with strawberries. Not sweet or scone-like, but more like a light tender biscuit with pops of flavor. My strawberries were not as ripe as Deb's so they did not exactly "melt" into the batter and they needed a little something - a swipe of butter and jam or honey, but were definitely tasty. I froze mine and they baked up perfectly. Straight from the freezer, these needed an extra 8-10 minutes.
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Website: Smitten Kitchen
This stuff is addictive! The garlic/lemon/pepper flavors really compliment the charred goodness of the broccoli - really delicious.
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Website: Smitten Kitchen
Loved this simple dish. The hit of zest and spices from the bread crumbs brightens the pasta and rich egg, making this both comforting and delicious. There are several components - sautéing the breadcrumbs, cooking the pasta and frying the eggs- but it all comes together quickly.
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Website: Smitten Kitchen
Excellent cookie! These are great as cut outs, thumbprints, or a sable style cookie. Letting the cookies brown/caramelize enhances the flavor greatly. I rolled my first batch pretty thin and let them get lightly browned (for flavor) then glazed with an almond flavored glaze (powdered sugar, water and almond extract), and sprinkled with various colored sugars and decorations.
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Website: Smitten Kitchen
Loved this! Very flavorful and easy to throw together. I marinated mine for 4 hours and they were great. I made my own hoisin and sweet Thai Chili Sauces and did as Deb did in doubling the hoisin. Wish the skin had crisped up but will definitely try this again on the grill.
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Website: Smitten Kitchen
Delicious! As another reviewer suggests the amount of olive oil can be halved. My leeks did not need the full 30 minutes in the oven to become creamy and tender.
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Website: Smitten Kitchen
Really enjoyed this topped with walnuts, strawberries and a little honey. The texture was smooth and light. Repeated for breakfast with granola and berries.
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Website: Smitten Kitchen
Really enjoyed this dish. It is not a light dish but certainly less heavy than many recipes.
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Website: Smitten Kitchen
These are addictive! I cut back on the brown sugar a bit and added a couple tablespoons maple syrup to help the granola stick better to the pecans. I also added a pinch of cayenne pepper for a sweet and spicy treat. Loved how easily they came together and look forward to making them again with walnuts.
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Website: Smitten Kitchen
These were terrific after an extra dose of herbs and spices. I added extra rosemary, oregano and a clove of garlic. Used chanterelles, wine cap and porcini.
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Website: Smitten Kitchen
This is a simple recipe that folks seem to enjoy. Richer than any chocolate cake and certainly not dry, these have a slightly fudgy texture without being gooey. I'm no Brownie expert, (more of a "Blondie" girl myself) but I thought these were plenty chocolatey with terrific texture. I did add walnuts.
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Website: Smitten Kitchen
Love this simple recipe. I used 4 smallish bananas, generous 3/4 cup brown sugar, and the optional bourbon. The loaf was moist with great banana flavor.
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Website: Smitten Kitchen
These feel pretty decadent for popsicles! They are wonderfully creamy but refreshing. I used blueberries and fat free greek yogurt.
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Website: Smitten Kitchen
Wonderful!! These are hearty but tender, with the perfect sweetness. I halved the recipe, getting 6 pancakes total, which was a very filling breakfast for two.
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Website: Smitten Kitchen
These are a little cakier than I prefer but that could be due to over zealous beating of the butter/egg. That said the flavor is very good, with a light texture, crisp exterior and they look great.
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Website: Smitten Kitchen
These are tasty and the perfect accompaniment to cocktails, cheese or even eaten on there own. I made this using pecans.
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Website: Smitten Kitchen
These simple ingredients made for a luxurious, creamy pasta with a wonderful zing of lemon. I added green olives and served with roasted broccoli and a salad. This will definitely be in my meal rotation.
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Website: Smitten Kitchen
Great cookie! As far as peanut butter cookies go these are the best I have had. I am usually a bit ambivalent - I'll eat one only to find too sweet/soft/hard/dry for my taste. These were perfect- crisp around the edges and soft and chewy interiors. The crispy edges didn't hold up on the few leftover cookies but were still delicious. I used mostly regular pb but had to use about 1/3 cup natural (unsweetened) pb - so maybe this kept them from being overly sweet?? I am not a chocolate fan but the dark chocolate chips I used here were a welcome addition, though I did skip the peanut butter chips. I froze half the dough for whenever I get the craving.
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Website: Smitten Kitchen
This is a tasty tikka masala - not quite as complex as some I have had but it comes together quickly and definitely satisfied my craving. I did let the chicken marinate 4-5 hours and it was very moist and tender. Mine was a bit watery at he end of the prescribed cooking time so I let it simmer 5-10 minutes without the lid, allowing the water to cook off.
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Website: Smitten Kitchen
Really enjoyed this with the yogurt/feta sauce. Comes together quickly and is a nice (and versatile) side dish. Deb seems to be serving this with more Middle Eastern flavors while I went for a more Mexican(ish) flavor adding lime juice to the yogurt sauce and cilantro replacing the mint.
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Website: Smitten Kitchen
This is a decadent addition to the Christmas Cookie tray. These are fun to put together and come out looking great, tho mine did not flatten as much as the ones pictured. I love them warm out of the oven while the peanut butter is still melty soft.
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Website: Smitten Kitchen
Gooey indeed! This is a very decadent cake with rich flavors of butter, vanilla and yeasty goodness. While most recipes for this cake call for a cake mix this one has a yeast cake base which helps balance the gooey sweetness of the "topping". I did cut the sugar, but only slightly as I did not want to mess with the texture. Otherwise followed the recipe and then put the whole thing in a glass 9 x 6 dish. Admittedly, it was hard to tell when this cake was done (especially with the smaller dish) but in the end I felt that 37 minutes was about right for a cooked cake (base) and a still gooey topping. Patience with this one- if cut into this one early all your goo will ooze right out.
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Website: Smitten Kitchen
These make for a hearty but moist, barely sweet breakfast. I highly recommend fresh (or frozen) cranberries and perhaps even a little more than the recipe states. Cranberries give these a nice sweet/tart punch against the wheat-y goodness of the earthiness of the muffin. Orange zest is an nice touch.
Will be making these again for sure.
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Website: Smitten Kitchen
If you have a little extra time to make a sandwich.... this is a keeper! I think it would be best with provolone (as directed) but all I had was mozzarella and it was still really good. The broccoli component alone would be a nice side dish, but because this is a sandwich the only improvement I would make is to add some dijon mustard.
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Website: Smitten Kitchen
I had to add a lot more flour to get anything even remotely resembling the dough pictured! In the end it was very good but I am not sure if I would make these again - I felt the Serious Eats Paratha Bread was easier and tastier. If you do make these I would say the thinner the better - the thicker ones were a little chewy/tough.
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Website: Smitten Kitchen
This is a terrific cake! I used Bob's Red Mill Hazelnut Meal/Flour and had to make my own powdered sugar but it came out so moist and nutty I am already looking forward to making it again. After reading the reviews on SK's website I was worried it would be dense so I made sure my egg whites were well whipped (stiff peaks) and I very carefully folded in the other ingredients and luckily the cake was perfect. I did not use the chocolate ganache but rather topped each piece with a small scoop of ice cream.
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Website: Smitten Kitchen
Great biscuits! I roll mine out on the thicker side and put them (sides touching) into a cast iron skillet. Baked 18 minutes for golden tops.
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Website: Smitten Kitchen
Lots of steps but not difficult and certainly worth it! I made this with garden tomatoes of varying sizes (some halved) and puff pastry from Trader Joe's. The pastry was slightly tough (this is most likely the fault of the pastry and not the recipe) and my tart was not soggy. This reheats well and, served with arugula salad, makes a wonderful lunch.
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