jenncc's Reviews
1256 recipes reviewed. Showing 1151 to 1200Sort by: Book Title 
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The Sweet Melissa Baking Book: Recipes from the Beloved Bakery for Everyone's Favorite Treats
By Melissa Murphy
Studio - 2008
Oh my, this is delicious! The "cake" (we always referred to this type dessert as icebox pie) is stand alone wonderful and does't need the strawberry sauce, in fact I preferred it without. This dessert is also beautiful, and much less complicated than it looks, making it perfect for a BBQ or dinner party. The hitch is you have to let it sit out about 5-10 minutes and then serve fast! I didn't want to serve it straight out of the freezer and I didn't want it to melt on the plate with either. Another hint - it is much easier to store it away (in the freezer) if you don't get fancy with the meringue (Sweet M. just spreads it evenly a top the cake). I made little tufts and curly cues and then had to wrap very carefully as not to squish. I thought I was being so cute, hah! Can be made ahead of course since it lives in the freezer anyway.
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Sweet Sugar, Sultry Spice: Exotic Flavors to Wake Up Your Baking
By Malika Ameen
Roost Books - 2016
This is a wonderful cookie full of warm, spices and complex flavors. The author claims the secret ingredient is white pepper but I believe that the double dose of ginger and the cardamom are what really take these over the top. I did not have orange zest but since I know lemon and ginger generally work well together I added the zest of small lemon. These cookies really spread (even after 5-6 hours in the fridge, but I did not mind. These are my new favorite cookie!
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Tacos: Recipes and Provocations
By Alex Stupak, Jordana Rothman, Evan Sung
Clarkson Potter - 2015
There's really only one way to do this but this recipe calls for more of the lime solution than others I have tried. I wanted to see if there was any difference - nope. But as always homemade masa gives you a far superior corn tortilla than masa harina or anything you can buy at the chain grocers. My biggest issue with homemade corn tortillas has been getting them thin enough - I use a press but they still come out a little thick, especially for enchiladas, no fault of the recipe of course.
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Tartine All Day: Modern Recipes for the Home Cook
By Elisabeth Prueitt
Lorena Jones Books - 2017
Loved these! Crispy edges, chewy center, good spice flavor and the sugar coating gives a nice crunch. I followed this recipe exactly and was afraid the cookies would spread too much since the dough was very soft, even after 1 hour chilling, but they were perfect. These were appreciated by all and no one suspected they were gluten free.
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This is a crisp, not too sweet granola recipe. I love the texture and the fact that it cooks into one big sheet of granola but I think I would prefer a different combo of seeds/nuts. I usually enjoy sesame seeds in my granola and baked goods but didn't think it was great in this. I used hazelnut flour and maple syrup and a combo if coconut chips and shredded.
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This soup is a great canvas for add ins and toppings. It's a tasty soup, garlicy and creamy. But I believe the star here is the pesto. I did not have cress so I made a punchy cilantro pesto with a little chili and lime. Perfect for a cold rainy day.
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Tartine Book No. 3: Modern Ancient Classic Whole
By Chad Robertson
Chronicle Books - 2013
This is a lovely loaf of bread - moist with a tender crumb and a wonderful flavor. I followed the recipe closely, however there are many great tips on theperfectloaf.com. It is very important to incorporate the porridge fully, breaking it up as you turn and fold. I also followed this recipe replacing the porridge with about a cup or so of oven dried tomatoes which came out great.
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I used this recipe, replacing brown rice with cooked farro, to make a wholesome bread with a crisp crust, airy crumb and good chew. This one didn't rise as much as I would have liked but the taste and texture was terrific. I did allow these an overnight rise in their baskets.
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Website: Taste of Home Recipes
This is a very good basic white loaf. I skimped on the honey by a couple tablespoons and it was fine. I only needed 6 cups flour for two loaves. Mine was only slightly crusty/crisp with a very soft interior.
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Website: Taste of Home Recipes
First time making overnight oats and I am eager to add this to my breakfast rotation. Instead of raisins I chopped dried apricots which added a nice sweet/tart burst of flavor. Next time I will cut down on the milk (maybe to 3/4 cup) and try different fruit/spice/nut combinations.
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Website: Taste of Home Recipes
I had plenty of heavy cream (and no milk/buttermilk) so I chose this recipe and it was delicious. I did add a cup of frozen corn (unthawed) and baked in a heated cast iron skillet. Mine took only about 20 minutes to bake. It was moist inside with a crisp edge and not too sweet.
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Website: Tastebook.com
Made with Prosciutto instead of bacon and used my own recipe for the crust. It was delicious and I'll definetely make this again.
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Website: Tasty Mediterraneo
Hmmm... I have mixed feelings about this one. The flavor of the dough was really good, probably due to the amount of olive oil. However the texture was a bit too chewy and if it was left in the oven for over 7 minutes it was absolutely crunchy, not in a light/crisp way but more hard. Too hard in fact to wrap around my labneh, cucumbers, black olives etc. We ended up eating the crunchier ones with soups and brothy beans and the more pliable ones for sandwiches. I know some like a crispier flatbread and if so this is the one for you.
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Website: Tasty Yummies
I make socca (chickpea pancakes) often but the addition of black olives and a generous dose of fresh herbs really made it special. Served with roasted fennel, butternut squash and mushrooms. Delicious.
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Tex Mex Traditions, Innovations, and Comfort Foods From Both Sides of the Border
By Ford Fry Jessica Dupuy
Potter - 2019
These are terrific tortillas- flavor and texture are far superior to anything you can get at the grocery store (unless your lucky enough to live near an HEB). These tortillas "melt in your mouth, not in your hands" - they hold up to even the sloppiest fillings but are still somehow exceedingly tender. They are soft and pliable if you put them in a towel or plastic bag to steam after cooking and soften during reheating. They are not as puffy as my usual flour tortillas but they are so reminiscent of the tortillas of my childhood I will certainly be making them again! Flavor wise they are great and I love eating them with just a smear of butter and a cup of black coffee. Served today with fajita and a pot of pinto beans.
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This review is for the sauce only, as I stuff and bake my chilies (not fry), but still wanted a sauce. I really liked this sauce! It's different from my usual as it calls for sugar, more cumin and both fresh and canned tomatoes. This could be eaten with eggs or even just chips - very versatile.
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This is a really terrific dish! It's not like any other barbacoa I have had, but it is delicious with tender meat, warm spices and a hearty sauce. I strained out the solids as advised then threw them into the blender to make a chili paste to flavor my beans.
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This was dreamy! Made with short grain rice and less milk than my usual recipe this comes together faster and has a great creamy texture. The sugar is divided and added at the beginning and another 1/4 cup at the end- I found it plenty sweet after the first 1/4 cup and left it at that, also halving the condensed milk (only used 1 T.). I like my rice pudding only slightly sweet but I think the full amount of sugar would be fine for most. I did not make the compote nor the almond topping but plan on it in the near future.
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This is a thinner, buttery, diner style pancake with slightly crispy edges. I loved these but they are RICH with 6 tablespoons of butter in the batter! Did not make the syrup, but I will because I do love buttermilk syrup.
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The Tex-Mex Cookbook: A History in Recipes and Photos
By Robb Walsh
Broadway - 2004
This is a nice change from the normal "Spanish rice" I usually make (Homesick Texan). Los Tios rice is very flavorful with a punch of spice (2 serrano chiles). I only cooked this 25 minutes and it was slightly soft (but not yet mushy), and with only 1 1/2 cups water (not broth), which was plenty.
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This by no means stands up to REAL mole, made with five times the ingredients and a bigger time commitment. However this made a fine gravy for my chicken enchiladas with a quarter of the effort. I added a few spices - cumin and chipotle most notably- and found it satisfyingly warm and spicy, with rich cocoa flavor.
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This was great with a few tweaks: I toasted and rehydrated my anchos in very hot water for about 30 minutes, then chopped before adding to sauce.
After a quick taste of the sauce (which was very good) I decided to add pinches of hot paprika, chipotle chili powder and Gebhardt's.
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This is a tasty taco filling at a most basic level. This can also be used to stuff poblanos or enchiladas. It can easily be jazzed up with fire roasted tomatoes, peppers etc, but if you are looking for a basic guide to get some tacos on the table this is it.
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Website: thekitchn.com
This was very easy and very tasty. Roasted eggplant with a a slightly smokey dressing, almonds (I used toasted unsalted almond slivers) and goat cheese - delicious.
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Website: thekitchn.com
I had a surplus of egg whites after making ice cream and settled on this simple recipe. The batter was very thick and folding the egg gently took some finessing. I did end up adding a few tablespoons extra milk. The consistency made me think perhaps the original recipe had called for cake flour? In the end this came out nicely, not dense and lightly almond flavored. The recipe states 2/3 cup whites from 4-5 eggs - I used 5. I made this as a bundt and had to cook a few minutes longer. This recipe is pretty "bare bones" - does not specify how to prep the pan or how the batter should look, and again, perhaps the original intended for cake flour to be used. I buttered and lightly floured my pan and it still had a few small chunks left behind when I inverted it.
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This is a Cookbook: Recipes For Real Life
By Max and Eli Sussman
Olive Press - 2012
Simple and delicious!
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This was a lot of flavor for very little effort! Tangy, spicy and refreshing, this went well with a Mexican fajita dinner. I did add cilantro just before serving.
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Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck
By Thug Kitchen
Rodale Books - 2014
These were tasty -especially with the peanut sauce- but they did not stay as crisp as I would have liked after adding the seasoning/sriracha.
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Website: Top Secret Recipes
www.topsecretrecipes.com/home.php
Everyone else thought this was excellent but I felt, though really good, I have had and made better. It is reminiscent of SL in texture I think.... at least that is what others told me. This is very simple to put together, doesn't call for eggs (which we were out of) and didn't crack. If your looking for a basic, creamy, tasty cheesecake this is it!
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Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking
By Roberto Santibanez
Wiley - 2011
Wow, this was rich, complex and delicious! It was also a bit of work. I cut a few corners - roasting the tomatillos, tomato, garlic and onion together on a baking sheet under the broiler. It was a bit tedious frying all the ingredients and I think next time I may toast the nuts, seeds and spices. I have to admit the fried raisins were a bit of a revelation! Yum!
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This is a really bright, spicy salsa that is very easy to whip together. It does improve with a little time (an hour or so) and I did add about a tablespoon of lime juice.
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This was smoky, spicy, tangy and delicious! Halved the recipe to make just enough for a fajita dinner. After taking the toasted chilies off the skillet I put them in the blender with the water (which I heated), let them sit and soften while I finished roasting the other ingredients. I used small dark chipotle mora chilies (not the tan variety).
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Love this salsa! My favorite from this book (so far). It has tart spicy flavor and is delicious on steak or chips.
Made again 5/26 was out of cascabels - subbed 1 large ancho and it was fantastic. Really simple and delicious.
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Good and hot! More of a taco sauce than a chip dipping salsa. I thought the addition of ginger was a great touch and would have liked it to be a little stronger. Also missed the garlic flavor. Next time I may use less arbol chiles so I can get more of those flavors.
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Another great salsa from this book. It is smokey, tangy and slightly spicy. I used only 1 T. chipotle and ground cumin instead of seeds. Will be making this one again.
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This was a nice alternative to guacamole but it didn't pack enough punch for me - maybe extra lime and some cayenne would help. This is not the avocado salsa you sometimes find in taco joints, this is a smooth and creamy dip.
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Great salsa verde for enchiladas, pork, eggs or chips. Nice and tangy with a little spice. Topped my Spinach and Mushroom Enchiladas with this and it was delicious. My new favorite.
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Loved this dish. I prepared the components the day before - sautéed spinach and mushrooms, corn tortillas and verde sauce - then warmed everything up and put it all together. I did not soften the tortillas in oil as mine were pliable with just a dip in the sauce. Served with beans and Mexican Red Rice (p 252).
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Really enjoyed this. I did not strain out the tomato puree and it was still very good.
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Good, clean, simple flavors- tomato, garlic and jalapeño come together here for a tasty and versatile salsa. I will definitely peel the tomatoes next time as all those little skins do get in the way. Mine came out a little thin due to having very ripe, juicy tomatoes.
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This was excellent and got better as it sat. I chose to cook the pork in the Basic Ancho Adobo (p. 126). I cooked the pork covered in a 350 degree oven for about 2 hours. It was very tender and delicious. I did add a tiny bit of cider vinegar and an additional 1/2 teaspoon sugar. Served this in sweet potato flour tortillas (Homesick Texan).
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Another wonderful salsa from this book. The tang of the tomatillos are really a great contrast to the smoky spice of dried chipotles that have been toasted and ground. Resist the urge to use store bought chili powder for this and toast up the freshest/most pliable dried chilies you can find and you will be rewarded with a uniquely smoky, tangy, spicy salsa! This can be made with chipotles, arbol or cascabel chilies.
I used chipotle moritas which were very spicy so I cut it to 1 teaspoon rather than 2.
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Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen
By Elizabeth Sims, Chef Brian Sonoskus
Andrews McMeel Publishing - 2011
Really delicious! Moist but fluffy, and not at all dense. These can be eaten with or without maple syrup (but a little certainly won't hurt;). The spiced pecans are also great. Didn't make the peach butter but definitely will try it next time. Recipe states it makes 4 servings but I would say it made more like 8 servings.
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Addictive!
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This review is for the candied almonds only. These were tasty once I got the recipe right! In my edition of the cookbook it does not tell me to add any sugar to the candied almonds?! How are they candied? I went to the internet to see if anyone else had made these and, luckily, there was someone out there that either had an updated edition or figured out that it must be the leftover sugar from the peaches. I could have figured that out but I really wanted some backup, especially since the recipes in this book have been accurate in the past. The correct recipe is here:
http://archive.jsonline.com/features/recipes/124314659.html
In the end the almonds were delicious, almost like brittle.
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Two Dudes, One Pan: Maximum Flavor from a Minimalist Kitchen
By Jon Shook, Vinny Dotolo, Raquel Pelzel
Clarkson Potter - 2008
Simple and tasty, as roasted cauliflower usually is. The capers are a nice addition.
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Have made this several times - always wonderful. Their Classic Marinara which is served over the chops, is simple and delicious. I cut back on the salt a bit (personal preference) and sometimes add a sliced mozzarella during the last few minutes in the oven.
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Our FAVORITE vinaigrette!
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Easy and tasty.
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