friederike's Reviews
6 recipe(s) reviewed. Showing 1 to 6Sort by: Title 
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The All New Ultimate Southern Living Cookbook: Over 1,250 of Our Best Recipes (Southern Living (Hardcover Oxmoor))
By Editors of Southern Living Magazine
Oxmoor House - 2006
Very nice. We actually left out the salsa and only made the grilled pork, and made tacos with the pork, guacamole and fresh vegetables (tomatoes, corn and cucumber). Very delicious! More specifically, the pork had a great smoky flavour and just the right amount of spicyness. Recommended.
Edited 17 April 2013:
We made this again and kept strictly to the recipe - actually, it was too little, especially too little vegetables. Next time, we'll either make the double amount of salsa, or just add a few extra vegetables.
Edited 26 May 2014:
I must have made the salsa last time as well, without reviewing it here! I really enjoyed the salsa as well, it's nice and fresh, and love the radish in there (though it's a pain to grate or chop).
Served as a vegetarian dish this time with corn, salsa fresca, guacamole and sour cream.
useful (1)
Banana Nut Bread : page 84
Very delicious, moist, nice in flavour. A bit on the fluffy side, while I would have preferred a dense cake, but I won't complain, finally a banana bread recipe that works (somehow I've never been that lucky until now).
Next time I might add in the spices Deb from Smitten Kitchen uses in her recipe.
useful (0)
Best Barbecue Coleslaw : page 409
Very nice. I'm afraid I didn't shred the cabbage fine enough - next time I'll have to find out if that's something I can use the kitchen machine for. The pepper mill accidentally broke when I was adding pepper, which resulted in a few half-crushed pepper corns slipping through my fingers (fork) - DH actually liked them.
useful (0)
Grand Marnier Soufflés : page 206
Really, really nice. We served it with this chocolate sauce, which unfortunately didn't work that - the flavour of the Grand Marnier is very subtle, and didn't hold up against the earthy chocolate sauce. Next time I would probably add some grated orange zest or more Grand Marnier (or most likely: both), and I'd still be tempted to serve it with chocolate sauce again.
Although this really is a showpiece dessert, it's not really made for when you're having guests, as you will have to make virtually everything at the very last moment. They rose beautifully though, and didn't collapse at all! Better yet, we were in the midst of a very heated discussion when they were done, so I just turned off the oven and hoped for the best, and when we retrieved them some... 20-30 (?) minutes later, they were still doing fine, just that the top had turned into something of a crust. They nearly did get burned in the beginning though, so I had to turn down the heat after only 5 min, and then set the timer to another 20 min at the lower temperature.
It's supposed to be for 6 persons, but I'm sure we could have fed 8 with the amount it yielded.
useful (0)
Honey Chicken Salad : page 412
Very nice! We made a few changes though, some of them quite substantial. For example, we used 3 tbsp (45ml) of mayonnaise instead of 1 1/2 cups (360ml), and 2 tsp (10ml) of honey instead of 1/3 cup (90ml). My estimate is that we used roughly the two thirds of the four cups of cooked chicken meat required - we had raw 800g chicken on the bone, enough to serve four. And last, we didn't have orange blossom honey, so we added about 1 tsp orange blossom essence - enough to notice in the dressing, but not in the salad itself.
I wonder if you could add other ingredients to turn this salad into a full meal. Rice comes to my mind, and one or two extra celery sticks, perhaps even extra dried cranberries and pecans. Would make a great lunch box this way.
Served with beetroots as a side dish this time, but that didn't work as well as expected.
Edited 4 August 2013:
Served with Beetroot and Potato Salad with Smoked Mackerel and a rocket salad with Tarragon Vinaigrette. What is it with me that I always want to combine this salad with beetroot? It combined very well with this salad, though. Served these dishes as a lunch/picnic to four people - I was afraid that it might be too much, but we finished it all!
We followed my notes from last time, greatly reducing the amount of mayonnaise and honey. I felt it was a little sweet this time, but I seem to have been the only one.
Edited 4 November 2013:
I added some rice (150g uncooked, one rice cup) this time, and an extra stalk of celery. I considered making a larger amount of dressing, but that wasn't necessary. It was very nice the way it was, but I could imagine that with a mix of white and wild rice, it would really, really great. My mother loved it.
useful (1)
Maple Spareribs : page 320
Quite nice, though in my mind they don't quite compare to the ones I made many years ago. I do realize, though, that memories can be deceiving - I'll have to make that other recipe soon again!
We did the oven variant, and I was curious if it would work - 1/2 hour braised, then 2 hours roasted, covered, and another 1/2 hour roasted and basted? It actually worked very well! The meat really fell of the bone and tasted really nice. Unfortunately, we left our second helping in the turned off oven while eating, and it got just a tad dry during that time.
I was also worried about the amount of soy sauce, which is why I didn't add the salt. I thought the spareribs turned out just fine, while DH probably would have added a tiny bit of salt.
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