| From: Bon Appetit (reviewed 24th February 2010)My first time using the beet greens with the beets and it turned out very well. My only problem is that this dish is supposed to be a one pan dish, meaning you make the chicken and set it aside while you make the greens in the same pan. The chicken overcooked (my fault) and was dry by the time the rest of the dish was ready.
I've used the beets and greens part of this recipe as a side dish for other main courses and it's still one of my favorites. |
| From: Boulder Locavore (reviewed 26th September 2011)The tomatoes alone would make a great side dish. This was so good, I'm a bit ashamed to say that my husband and I polished off an entire pie crust's worth. We ate it as a main and I used leftover tomato filler on a salad. |
| From: Cooking Channel (reviewed 28th February 2011)These were very tasty, but we weren't quite sure when they were cooked all the way through. The cauliflower filling had a great flavor! |
| From: Cooking Channel (reviewed 28th February 2011)This was so good! The yogurt adds a great creamy texture to the dish. We ate this with jasmine rice and the cauliflower roti. |
| This sweet dough recipe is just like my grandmother's. Use it as a base for all kinds of sweet dough pies. |
| These are amazing! Everyone loves them. My grandmother says they're the closest recipe she's found to what she remembers having as a child. |
| I have yet to make the oyster accompaniment to this dish, but the soup is utterly wonderful. I use fresh mushrooms from the farmers market, in season, and dried, rehydrated mushrooms when they're not. Turns out great either way. |
| We have frozen crawfish tails (Louisiana farmed) flown to us so that we can make this. It's a favorite amongst all of our friends. Don't be intimidated, it's super easy to make as long as you follow Folse's instructions, which include making the roux. Simple. |
| A Louisiana favorite! Another dish that may seem intimidating, but as long as you do what Folse says, it will turn out great every time. You can play with the main proteins a bit, as this is essentially a paella style dish. |
| From: Epicurious (reviewed 26th July 2011)This dish was pretty tasty, but you have to be careful not to let any of the components get cold. It made a nice, hearty dinner and was a nice way for us to use up some spinach (should have made extra of that!). |
| From: Food Network (reviewed 7th June 2010)This was like a fake out risotto that tasted almost as good as the real thing. Overall, I thought the dish could use more seasoning, but it was a really simple weeknight meal. The recipe calls for trout, but says you can substitute chicken. We went the easy way out and used precooked rotisserie chicken to save even more time. |
| From: Food Network (reviewed 2nd July 2010)This recipe only takes as long as is required to roast a couple of peppers and cook a box of pasta. Very good and very simple! Also pretty versatile considering you can really add just about any veggie to the dish. |
| I am terrible at healthy. I found this recipe to be incredibly bland and negated almost all of the nutritional info by adding walnuts (for texture) and brown sugar (to sweeten it more). After that, it was pretty darn tasty. |
| I was surprised at how great these turned out. I followed everything exactly and was pleased with the seasonings and the flavors. Very tasty and healthy to boot. |
| From: The Food Network (reviewed 26th September 2011)From the first episode of Sandwich King! I loved this sandwich. The fig spread is fantastic and we've used it on all kinds of things since trying this recipe. |
| From: The Food Network (reviewed 27th February 2011)These were very tasty. Peas and edamame in place of chickpeas -- interesting variation on a falafel. |
| From: The Food Network (reviewed 27th February 2011)I never would have thought to combine these ingredients in a grilled ham and cheese sandwich, but they work together so wel! |
| From: The Food Network (reviewed 26th September 2011)Jeff Mauro really captures all the classic gyro flavors in this simplified Greek pita "taco." We added a little extra spice by making a harissa hot sauce to go with it. |
| We've been trying quinoa recipes lately and I have to say Aarti's use of it in Tabbouleh here is really great. It makes a hearty and veggie filled side dish that's perfect for summer (I could eat a whole bowl of it as a meal!). |
| We found a local kebab place recently and were inspired to try making some on our own. Aarti's cherry and cashew filled kebabs here are really great. They're full of flavor and easy to put together. It's so hot out, we grilled them rather than frying them indoors. Yum! |
| This is an excellent summer dessert! So creamy and the mint complements the strawberry so well. |
| From: The Food Network (reviewed 26th September 2011)These really are the most creamy and decadent mashed potatoes ever! I loved the flavor and the consistency, which is something I always struggle with when making mashed potatoes. |
| From: The Food Network (reviewed 26th September 2011)This is one of Pioneer Woman's recipes from her new show. Overall, I found there was too much oil in the dressing/marinade for my taste. Had I cut that just a bit from the recipe, I think it would have been a great salad. We served this alongside ribs and Ree's mashed potatoes. |
| From: Homesick Texan (reviewed 22nd May 2010)This New Orleans style BBQ shrimp is soooo good. Super easy instructions to follow and pretty quick to put together, too. |
| From: Homesick Texan (reviewed 22nd May 2010)I use this gravy on fried pork chops. It's great on mashed potatoes, chicken fried steak, chicken fried chicken, and anything else you might use brown gravy on. A Southern staple! |
| From: Homesick Texan (reviewed 17th February 2011)The soup itself is really tasty. I had some difficulty with the pecans, though. They didn't quite get as crispy as I would have liked. Rather than toasting in a skillet, I'm thinking next time I'll try doing them in the oven instead. |
| First off, I'm not a huge fan of zucchini, but I am a huge fan of carbonara. Jamie's use of zucchini in this recipe is actually, in spite of my preferences, very good. My one recommendation is that you be sure your bacon or pancetta is a good one as it will add a lovely flavor to the dish that you will otherwise have to compensate for with seasoning (or salt as the case was with mine). |
| I've never had Yorkshire Puddings before. I was a bit intimidated, but they turned out magnificently.
We ate them as a side with our Traditional Beef Roast. |
| Excellent. Again, Oliver gives instructions that are simple to follow so that your dish turns out exactly as you'd expect it to. So often, I've tried to make roasted veggies and come out with the wrong texture and very little flavor. Not at all the case here. |
| We eat a lot of gravy in the south. I think that had I not been in a hurry at the time, this could have come out better. However, it was bland for my taste and thin for my gravy standards. |
| With Jamie's easy-to-follow instructions and pictures to help you along the way, I don't think anyone could mess this recipe up. |
| If you're looking for oatmeal variations, this book has a few of them. The Banana and Cinnamon version turned out pretty well and tasted wonderful. |
| Admittedly, I had to make a few substitutions with this recipe since I didn't have exactly the ingredients called for. It was excellent, though, so I've no doubt that with the appropriate ingredients, this breakfast dish is to die for. |
| THANK YOU, JAMIE OLIVER! I have never in my life successfully made an omelet. Each and every attempt has become scrambled eggs until now. This is the best set of instructions for making the perfect omelet that I have every come across. |
| I was trying to make a healthy and light meal for dinner. My issues with this recipe were not the recipe itself, however. Jamie's directions were easy to follow and the food actually turned out delicious. I'm not very experienced with cooking seafood and so am definitely one of the ones he mentions in the book as missing out because of this fear. This is a super simple way to ease into cooking fish. |
| This dish is amazing. So simple and so rich! If you're a big fan of cheese, you definitely have to try this out. The mix of the garlic and rosemary with the oozy camembert over pasta is comfort food at its best. |
| This is another of Jamie's "quick pasta" dishes. Like the others I've tried, quick, flavorful, and super simple. Salty bacon, the creamy sauce, and the peas make this a great alternative to plain mac and cheese (or shells and cheese). |
| I have to say that I'm not normally a big fan of cauliflower. In attempting to try it out in a way that I might actually like it, I turned to Oliver and his cheesy soup. As with most in this cookbook, the recipe was very easy to assemble and the flavor was actually pretty good (even from a non cauliflower fan). I would recommend using a higher quality Cheddar so that you get the full cheesy impact (I accidentally bough low-fat and added a bit of cream to the dish to make up for it since I find low fat cheeses to be more oily than creamy). |
| I'd previously only used leeks in soup and was really excited to find another alternative here. We ate these alongside roast and they were amazing. |
| From: JamieOliver.com (reviewed 28th April 2010)Summer is soon arriving and this is one my favorite recipes for salad. I use it as a guide for making my own versions, but the dressing is always the same. |
| This is a totally vegan, raw candy. They actually turn out very well and have a great amount of flavor. |
| Though these turned out wonderfully, we had a bit of trouble getting the Brazil nuts to cooperate. I actually used about twice the amount called for in order to get a cookie that would hold its shape. Tasted great when they were done, though.
Again, totally vegan and raw. |
| These were fantastic. Vegan and raw, and full of flavor. The salsa itself can be used in many ways. |
| This is one of my favorite comfort pasta dishes in this book. I've tried both variations and found them each to be equally fantastic depending on what veggies you have in the house and what you're in the mood for. Easy to make as well. |
| Excellent vegetarian lasagna. This does not use traditional red sauce, but it's fabulous anyway. Easy to put together and bakes up great. |
| I love this simple soup. Others find the egg a bit strange, but on a cold day with just the basics in the cabinet, this is perfect! |
| This is a great alternative to pasta salad when you're looking for a warm weather pasta dish. The raisins add an interesting element that I really enjoyed. |
| I liked this dish alright. It's a bit bland, though, so folks who like things a bit more spicy might like to add red pepper flakes in addition to the black pepper called for in the recipe. |
| Definitely one of my favorite ways to serve broccoli. |
| Easy and inexpensive salad option that tastes great every time. Warning, though, do not dress too early or the arugula will begin to wilt. Prepare and serve immediately. |
| I was not particularly fond of this salad, I think it was the fennel that did it for me. It was a hit with others, however, and was very easy to make. |
| The filling on these is reminiscent of a dish I had at an "authentic Mexican" restaurant in Austin recently. The meat is well seasoned and I love that this is a great alternative to the same old stuffed peppers recipe I've been using for ages. I almost think the meat could use a little sweet addition (maybe some raisins). |
| This easy salad is full of flavor and makes a great side dish. Very quick and easy to put together. |
| This is the author's version of baingan bharta and though he suggests it as a side or a possible accompaniment to meat, we ate it over rice as a main dish. |
| This was a really easy salsa to put together. The flavor was pretty good -- I tend to like things saltier than most recipes and haven't quite adjusted that balance here, but otherwise it's really a great salsa. |
| These were amazing! I made them for Superbowl Sunday and they were a HUGE hit. They were pretty easy to put together and cheap to make a ton of them. |
| This chili was fairly easy to put together and Ree's instructions are extremely easy to follow. Very tasty, had a great texture. I would have liked more spice, surprisingly, and will adjust next time I make this. |
| Oh, man! These are amazing! They are a bit time consuming to put together, but they're rich and flavorful. Very worth it! |
| I've never attempted brisket before. Now, this is not a bbq brisket, but rather more of a roasted brisket. It came out fantastic! It was much easier than I'd expected cooking a brisket to be. Perfect if you're looking for something to feed a large, hungry crowd. It does take time to prepare, however. |
| I was a little worried about this dish when I made them. My potatoes weren't cooking through (because I'm impatient) and then they stuck to the masher. I added some fresh minced garlic to the recipe -- sprinkled it over the potatoes before baking. The finished product was so tasty and well worth it. |
| As soon as the mushrooms hit the pan of hot butter, I knew these were going to taste amazing! Pretty easy to put together, but I'd recommend doubling the recipe since they tend to go fast! |
| I thought this was very tasty. The next time around, though, I will definitely include potatoes and amp up the jalapenos as well. I wanted this to be fiery hot, but it wasn't very spicy at all. |
| This was a really tasty dish, but I definitely did something wrong. It came out very, very thick. I'll definitely try it again, though. |
| I've been having high altitude issues with my usual banana bread recipe and decided to try something different. Ree's recipe (her mom's actually) has sour cream in it, which I figured would solve one of my problems: dry banana bread. I was so right! This one is rich and cake-like and super moist inside. |
| This was one of the first things I made with my new stand mixer. The bread came out fantastic, with one small exception -- it goes stale very fast. Not that it lasts that long! We ate half of it hot out of the oven.
I'd imagine it would be pretty easy to put together without a stand mixer (I've only had one a few months) but I've also noticed that most of Pioneer Woman's recipes like this one do call for and have instructions for stand mixers. |
| We made this as part of our New Year's Day pork, black-eyed-pea, and cabbage tradition. Not only was this dip really tasty, but it was a nice break from the typical black eyed pea dishes that we make. |
| I only started using cauliflower recently and this was a nice easy way to start. The soup is really tasty and great for a cold night. |
| Oh, my. This is fantastic! Granted, the dumplings are not the plain dough dumplings my grandmother made (but don't tell her!). These are seasoned drop style dumplings and the cornmeal adds a wonderful texture! |
| Wow! Burgundy has got to be the best marinating liquid ever. I've now had steaks and these fabulous mushrooms soaked in the stuff and I can't even begin to describe how amazing.
These mushrooms take a bit of planning, but they are so incredibly worth it! |
| This was an easy pasta dish to put together for a weeknight meal. I thought the sauce was a bit thin, but my husband loved it. |
| This pesto sauce is rich and creamy -- super easy for a quick dinner when you don't want to mess with something that has a lot of steps. Leftovers don't hold up so great -- I find the sauce tastes best while it's still warm. |
| I liked this pasta salad, but my husband was more fond of it than I was. I couldn't get the sauce to the right consistency for my preference. It's an easy dish to prepare and good for a weeknight meal. |
| This is a great, simple recipe. It turns out perfectly every time that I make it. You can't go wrong with such a simple side. |
| These are great appetizers. The one thing is that you must use the puff pastry sheets. I've had a hard time finding them and have tried to substitute both phyllo sheets and crescent roll dough. Neither works as good as puff pastry sheets.
Also, if you can find the HP Brown Sauce (a UK condiment) to use in place of steak sauce, it's a real treat. |
| YUM! This is simple and cheap to put together. Pairs well with just about anything, especially in place of traditional cole slaw side. |
| These were fairly simple to put together. The sauce is a bit on the heavy side and I thought it could use a bit more spice, but I like things very spicy. |
| I'm not so great at cooking fish and, even though I followed directions to the T, this did not turn out as well as I'd hoped. |
| I was looking for something easy for a New Year's Eve party and these were perfect. I was, of course, leery about the grape jelly, but the meatballs turned out super tasty. |
| This is one of my favorite dishes. Serve it with Cinnamon Lemon Couscous. |
| I love couscous and the use of cinnamon and lemon made this fantastic. |
| This is another absolute favorite of mine. I buy Savory Spice Shop's spicier jerk and make these with ground turkey. They are amazing and you absolutely have to make the Grilled Pineapple Avocado Dip to go along with it. |
| I make this as an accompaniment to the Jamaican Jerk Burgers. This dip is just as good as an appetizer with tortilla chips, but the cool pineapple and avocado cut the heat of the jerk burgers so well, you just have to try them together. |
| From: Smitten Kitchen (reviewed 24th February 2010)Caramel corn. Yum! This is like Cracker Jack with a kick. I used bagged microwave popcorn and had no trouble following Smitten Kitchen's instructions for this recipe. On a scale of one to ten I'd put ease somewhere in the middle because it is a mess to put together. |
| From: Smitten Kitchen (reviewed 24th February 2010)As an appetizer this is a recipe that's quick to put together from ingredients that are usually on hand. The flavor was amazing -- we served the creamed mushroom portion with toast on the side and let people put them together themselves so that the bread didn't get mushy. It was tasty straight out of the pan as well as at room temperature. |
| From: Smitten Kitchen (reviewed 24th February 2010)This was a strange drink. They were a bit time consuming to put together and in the end it was like drinking a piece of cantaloupe. Not a bad thing since that's what it was supposed to be, but personally I think I'd rather eat the cantaloupe than drink it. |
| From: Smitten Kitchen (reviewed 24th February 2010)Not one of my favorite dishes. The recipe was easy to follow and I really wanted to like this, but I'm not enough of a broccoli fan. If, however, you love broccoli in its raw form, I highly recommend trying this as you will probably enjoy it more than I did. |
| From: Smitten Kitchen (reviewed 28th April 2010)These crostini are truly wonderful and completely addictive! Couldn't be simpler either. I used a fresh, homebaked loaf of bread and all of the actual pesto ingredients go right in the food processor. |
| From: Smitten Kitchen (reviewed 28th April 2010)I thought this soup was ok. The croutons turned out very good, but the soup could have used a bit more flavor. |
| From: Smitten Kitchen (reviewed 28th April 2010)These are amazing. Super easy, super tasty, and my new favorite way to eat kale. |
| From: Smitten Kitchen (reviewed 28th April 2010)This really is the simplest apple tart ever! And it tastes so good. |
| From: Smitten Kitchen (reviewed 21st April 2011)It was definitely a soup night last night and Smitten Kitchen's Cream of Tomato Soup and Classic Grilled Cheese were perfect for the evening! Classic comfort food at its best. The soup was a little time consuming in terms of seeding the tomatoes, but all of the ingredients were things I readily had on hand, so not having to hit the grocery store was a bonus. It took about an hour to get together from start of prep to finish. I can see how the soup would be easily adaptable as well -- might add some fresh herbs next time, or a pesto swirl just to change it up a bit. |
| From: Smitten Kitchen (reviewed 26th September 2011)We bought a ton of tomatoes from our local farmers markets and this recipe was one of two fabulous tomato recipes we tried. Simple to put together and so tasty! |
| From: Smitten Kitchen (reviewed 26th September 2011)I've been trying to add different sides and salads to our meals and came across this one after purchasing an abundance of peppers at our local farmers market. The capers add the perfect tang to the dish. An excellent and easy salad option. |
| We made these steaks for Valentine's Day. They were quick and tasty -- I think we did overcook them a bit, which based on the directions seems very easy to do.
The crab salad is actually a separate recipe and we did not make it this first go around. |
| I love this stew. It's got a great flavor and is very hearty. I serve it with a horseradish sour cream that I found with another of Florence's recipes, but plain sour cream on top is nice as well. |
| I was a bit intimidated by this recipe at first. Some of the ingredients were things that I hadn't used before and I couldn't find Thai Bird Chiles to save my life. I substituted another kind of chile and found the recipe to be pretty easy to follow. The dish came out amazing. We served it with a coconut rice and it was heaven. |
| This didn't turn out so great the first time around, but I have hope and plan on trying it again. I found my chicken was too dry and my plums were kind of bitter -- probably not in season when I bought them, or not late enough in the season for them to have great flavor.
Otherwise, preparation wasn't too bad and the instructions were easy to follow, as usual for Florence's dishes. |
| We made this as an accompaniment to the steaks for Valentine's Day (Roasted Tenderloin of Beef...). I had some nice fresh baby broccoli that we used in place of regular broccoli. The dish would have been great except that it was finished before the steaks and cooled to room temperature, making the crispy parmesan not so crispy and the broccoli kind of limp. |
| Though the artichokes require a bit of time and handling, this recipe is well worth it if you aren't in a hurry. Super tasty and great flavor combination. |
| Bishop gives excellent directions, especially for the base of this recipe -- Roasted Beets. They can be used in so many other dishes once you get this method down, and it couldn't be easier.
This is still my favorite way to eat beets, though, with just a little olive oil and sherry vinegar. |
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