sturlington's Reviews
15 recipe(s) reviewed. Showing 1 to 15Sort by: Title 
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Joy of Cooking: 75th Anniversary Edition - 2006
By Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker
Scribner - 2006
"French" Fried Potatoes : page 300
If you are patient, your oven fries will get nicely crisped and golden brown. However, don't stir too soon, or the potatoes will stick to the pan. The recipe doesn't specify when you should start stirring, but I think it is best to wait about 20 minutes.
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Ambrosia : page 210
This is the classic recipe, but I think it could use some updating. I cut the marshmallows, added grapes, used unsweetened coconut and cut back on the sugar.
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Chicken Breasts Baked on a Bed of Mushrooms : page 425
My husband liked this, I thought it could have been better. I wish the sauce had gotten thicker.
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Chicken Fricassee : page 432
This is a classic and comfort food for a reason. My husband had only rave reviews for this chicken and gravy dish. Easy enough for a weeknight, too.
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Chicken Kebabs : page 427
I thought these were quite tasty with the herb vinaigrette, easy to make without a lot of time and adaptable to whatever veggies I have on hand.
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Chili with Meat and Beans : page 513
This makes a very good chili that just needs a little tweaking. I thought it was a bit too spicy so I would cut down on the amount of chilies and chili powder used. This was delicious with ground turkey and a mixture of chili beans (canned).
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Creamy Dressing for Coleslaw : page 578
I was surprised that this dressing had no seasoning other than sugar and vinegar. I ended up mixing half plain yogurt with the mayo to cut the fat and adding salt, pepper and some Italian seasonings. I cut out the sugar altogether.
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A nice twist on peas and carrots, with a subtle Asian flavor. This salad was light, refreshing, easy and different. Would definitely make again.
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Grilled Shrimp or Fish Tacos : page 189
I will say right up front that I dropped the bowl containing the guacamole I was planning to serve with these tacos, so the tacos were undressed. Regardless, they were very bland.
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Pancakes or Griddle Cakes : page 644
A basic, reliable pancake recipe. This has become my go-to recipe for Sunday morning pancakes. Even better with buttermilk (see the variation just underneath). I also love the suggestions for additions to the pancakes.
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Philly Cheese Steak : page 184
A very simple recipe, easy to adapt. I added my own condiment (a spicy mayonnaise). I used sweet piquante peppers instead of bell peppers, and substituted chicken for the beef. Yummy.
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Sauce Louis : page 581
I used this as a sandwich spread, so I cut out the cream for thickness. It was delicious. This sauce would be great on fried fish or boiled shrimp.
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Sauteed Boneless Chicken Breasts : page 436
A basic way to prepare chicken breasts, good alone or as the basis for many recipes. The flour adds a bit of a crust, although the chicken is also good without it. I usually brown the chicken over a higher heat first, then cover and turn the heat down to finish cooking. I think this keeps the chicken from drying out.
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Silver Dollar Pancakes : page 644
This recipe makes small, very thin pancakes. My husband liked them a lot and probably would have eaten 20 or 30 of them, if I had made that many.
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Warm Gingerbread : page 724
Gingerbread is not one of my favorite treats, but I made this at the request of my son. This recipe was a bit messy to mix together (blame my poor baking skills and a toddler's "help"), and it requires a lot of sugar in the form of molasses, honey and white sugar. However, it bakes up high and a beautiful caramel-brown color, and it doesn't taste over-sweet. The flavors of ginger and molasses aren't overwhelming either, which is what I usually object to in gingerbread. I would definitely make this again, if and when a gingerbread is called for.
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