jenncc's Reviews
1257 recipes reviewed. Showing 51 to 100Sort by: Book Title 
| Date | Rating | Recipe Title
Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats
By Isa Chandra Moskowitz, Terry Hope Romero
Da Capo Lifelong Books - 2009
Excellent cookie! Nutty flavor with bright highlights from the lime zest. The texture of these were crispy around the edges with soft, chewy centers.
useful (0)
Website: The Vanilla Bean Blog
Love the caramel flavor (brown sugar and all that vanilla!), crisp edges and chewy, gooey centers! I used a mix of bittersweet and semi sweet chocolate chips (much less than called for), sprinkled with flaky salt and baked exactly 11 minutes.
useful (0)
Website: The Vanilla Bean Blog
I used this recipe to make strawberry lemon cookies (or strawberry lemonade cookies). I skimped slightly on the sugar - using only 300 grams. In the strawberry portion of the dough I used 16 grams pulverized dried strawberry (as suggested in the recipe comments). In the lemon portion i used zest of 1 lemon, a tablespoon of juice and about 1 teaspoon lemon extract. These had great texture - chewy with nice cracks on top and great flavor - fruity and bright. They look impressive but are deceptively simple. Looking forward to trying other flavor combinations including the original.
useful (0)
The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics
By Sarah Kieffer
Avery - 2016
So, I did modify this slightly, since the author says in the footnotes that she prefers her granola in smaller pieces, while I find the clumps/clusters much more satisfying. To achieve that I added 1 egg white, and did not stir during baking (at 300 rather than 350). I also added my toasted nuts into the 4 (not 5) cups oats before baking (she adds nuts/fruits after), again in hopes of getting more clusters. I did follow her flavor suggestion of toasted pecans and dried cherries which is great.
This is a light and crisp granola which I find is usually the case with recipes that incorporate olive or canola oil, and I did get nice clusters even if they were a little more fragile.
useful (0)
Fussy and fantastic! I made these over three days - day one mix and fold the dough (as you would bread), day 2 shape into rolls and finally, day three bake and enjoy. The dough was a soft yeasty pillow of a thing and the filling (of which I made extra after reading reviews on her blog) is classic cinnamon sugar - no nuts or other spices. The frosting is applied in a two tier process - first a thin layer just after the rolls are removed from the oven, so it melts into the rolls creating a moist almost gooey texture, then after 20 minutes cooling, another more substantial layer is applied. I am glad I made extra filling, and otherwise they were perfect.
useful (0)
Website: Two Peas and Their Pod
These are really peanut butter cookies with oatmeal in them, providing a nice soft, chewy center with crisp edges. Similar to the Nutty For Oats Cookies but maybe a touch sweeter, these are really tasty and come together even quicker (no processing the oats). The dough is quite soft so I chilled it for about an hour before baking at 350 for 11 minutes.
useful (0)
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.
useful (0)
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.
useful (1)
Our FAVORITE vinaigrette!
useful (0)
Easy and tasty.
useful (0)
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.
useful (0)
Addictive!
useful (0)
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.
useful (0)
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!
useful (2)
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.
useful (1)
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).
useful (1)
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.
useful (1)
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.
useful (1)
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.
useful (0)
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.
useful (0)
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.
useful (0)
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).
useful (0)
Really enjoyed this. I did not strain out the tomato puree and it was still very good.
useful (0)
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.
useful (0)
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).
useful (0)
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.
useful (0)
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!
useful (0)
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.
useful (1)
This is a Cookbook: Recipes For Real Life
By Max and Eli Sussman
Olive Press - 2012
Simple and delicious!
useful (0)
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.
useful (0)
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.
useful (0)
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.
useful (0)
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.
useful (0)
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.
useful (0)
useful (0)
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.
useful (0)
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.
useful (0)
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.
useful (0)
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.
useful (0)
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.
useful (0)
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.
useful (0)
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.
useful (0)
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.
useful (0)
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.
useful (1)
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.
useful (0)
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.
useful (0)
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.
useful (0)
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.
useful (0)
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.
useful (0)
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.
useful (0)