Notes about Recipes in this book

• Slow cooker pulled pork

  • Breadcrumbs on March 14, 2016

    While we enjoyed this rendition of pulled pork it isn’t special enough to warrant repeating. Pulled pork is all about the sauce and this one just didn’t seem to be as thick or flavourful as other versions I’ve made. There’s plenty leftover for me to play with additions and we’ll see if I can build out the flavours a little. Photo here: http://www.chowhound.com/post/show-winter-2016-meals-1030300?commentId=9823877

  • stef on November 29, 2020

    We really liked this sauce. Cooked on HI in slow cooker for 8hrs.

• Singapore noodles

  • Breadcrumbs on March 03, 2016

    p. 254 – What I made was a mash-up of this recipe and the Serious Eats version. The latter compared a variety of recipes to come up with what they felt was the “best” version. With the modifications I made here, I feel I’ve now found a recipe for a version that comes closest to those I so enjoy when travelling to Hong Kong. I use a whole red pepper, I add snow or sugar snap peas, I increase the curry powder to 3 tsp (stir-frying the additional tsp into the veggies and the remainder into the noodles). I also use a modified version of the sauce from the Serious Eats version and I skip the regular onion which tends to get slimy and instead I increase the amount of green onions. Finally, I drizzle sesame oil and spritz some lime atop the finished dish. Photo here: http://www.chowhound.com/post/show-winter-2016-meals-1030300?commentId=9818039

  • chawkins on November 04, 2018

    I used about half of the dried noodle asked for, increased the amount of pork, because I needed to use up the remain of my smoked pork shoulder, increased the amount of curry powder by 50% and skipped the turmeric. The end result was very good.

• Slow cooker butter chicken

  • Gio on June 06, 2016

    Tasty rendition of this popular recipe. Timing was fine at Low for 6 1/2 hours, plus 40 minutes for the chicken. We used boneless thighs. Will make again increasing the chili powder, cumin, and garlic.

• Black and white bean and quinoa salad

  • hillsboroks on April 29, 2020

    This turned out to be a perfect quarantine dish. I have an abundance of different canned beans we stocked up on that I am now trying to find fun ways to use up. I had to sub white kidney beans for the navy beans, Italian parsley for the cilantro and red bell pepper for the jalapeño but it still turned out delicious and a hit with the family. I think you could sub in whatever veggies you have on hand and it would taste great.

• Mini fish and vegetable pies

  • hillsboroks on November 12, 2019

    The flavors sparkled together in this dish and it was fairly quick and easy to put together. I loved the horseradish in the mashed potatoes but would probably boil the potatoes next time to give them a bit more moisture or add more milk. I used sea trout and kelp fish that my husband catches on the Oregon coast. They are both mild white fish and it was great to find a new way to prepare them. I think I would lower the heat on the vegetables at the end the the sauté time and put the lid on for an extra 5-10 minutes to help soften the carrots and celery next time. They were both slightly crunchy when the dish was served. While they were delicious the texture was a surprise.

  • cadfael on November 29, 2022

    I add shrimp along with cod sometimes. I also boil the potatoes and add butter to the top.

• Classic crêpes

  • Zosia on July 23, 2018

    This is my go-to crepe recipe. The batter is quite thin and the crepes are tender but not so delicate that they're difficult to flip or stuff etc...

• Chewy-crisp chocolate chip cookies

  • averythingcooks on July 31, 2020

    The main recipe for chewy-crisp style cookies really does deliver - and they are very good. The only thing I would say is that there is perhaps too many chocolate chips.....next time (and there probably will be a next time) I will likely cut back to 1 cup for a 1/2 recipe. Note that the 2 variations given are for a crisp and a soft version of the same base recipe.

• Pork souvlaki

  • averythingcooks on April 16, 2023

    Such a simple but delicious treatment for pork tenderloin. A particularly good store- bought tzatziki in the fridge triggered this dinner choice. Along with the tzatziki, I served this with chopped romaine, sliced red onions, chopped tomato & crumbled feta - for me as a sandwich in a toasted ciabatta & for T as a tortilla wrap. A great idea to repeat.

• Naan

  • averythingcooks on March 29, 2022

    This is a solid naan recipe. With yeast and baking powder for lift and yogurt for tang, they were flavourful & light. As they came out of the cast iron pan, I brushed then with melted butter and sprinkled with fleur de sel - delicious with our curry.

• Zesty tomato jam

  • averythingcooks on September 13, 2020

    I made a 1/2 recipe with plum tomatoes. My only concern was the pickling spice.....mine (as all of them I assume) has broken bay leaf pieces throughout and I worried about these in the finished product so I gave it a quick buzz in the spice grinder still keeping many of the seeds whole. It has a lovely jammy consistency & nice taste but I'm not sure I like it better than Carla Hall's oven roasted version I recently made.

• Orange and spice barbecued pork tenderloin

  • averythingcooks on May 05, 2022

    This was okay but certainly not one of the better pork tenderloins we've made. I think the tomato paste just overpowers the other flavours in the marinade / sauce and so the orange, mustard & garlic (which in my opinion should be the keys) get kind of lost. I am unlikely to repeat this one but there are 2 other variations given (peanut curry & 5 spice) that I might consider trying.

• Jalapeño green onion ale corn bread

  • averythingcooks on January 29, 2022

    I came here because this recipe is baked as a loaf and I wanted to use my mini loaf pans. I went with the "all buttermilk" option this time (as opposed to 50/50 buttermilk & beer) only because I had buttermilk to use up. My mini pans are NOT standard size (they are smaller) and I got 4 very tasty little corn bread loaves that were baked perfectly in 22 minutes. These loaves are not as sweet nor are they "greasy/heavy" like various other recipes I have tried. The jalapeno & green onion are great add ins and I will certainly make this recipe again.

• Shredded hash browns

  • averythingcooks on July 29, 2021

    This is a really good method for what I consider to be true hash browns ( ie "shredded" is non-negotiable and home fries are something different). My 2 "pre-boiled" potatoes looked kinda small for 2 of us and then of course they shredded into a giant mound! The 1st round of frying followed by a minimum 1 hour rest before the final fry worked great - you just need to plan for it. I will definitely make these guys again.

• Creamy potato and cheese gratin

  • averythingcooks on January 18, 2020

    This was a delicious dinner on a cold, snowy Saturday. I cut it in half but ended up using the whole amount of leek sauteed in butter. The method of simmering the potatoes in the cream and broth mixture worked perfectly. Instead of bacon I used a big handful of cubed ham. Once I spread the leeks over the 1st layer of potato, I sprinkled on some finely chopped pickled hot peppers and then followed the instructions as written. The result was creamy, cheesey bowl of potatoes with a lovely hit of background warmth. An absolute repeat!

• Chicken pot pie with flaky butter herb pastry

  • averythingcooks on December 26, 2018

    I made this to take to my father in law for Christmas Eve dinner. For the filling I substituted an equal weight mix of chopped celery & parsnips for the rutabaga (that I will NOT eat) and used chicken breasts. The pastry seemed fussy to make compared to my usual recipes but it was really tasty and flakey crisp! I have now added this LARGE pot pie to my collection with Jamie Oliver's and Barefoot Contessa's chicken pot pies.

• Slow cooker Thai chicken curry

  • averythingcooks on March 14, 2021

    This made a very nice Thai red curry even if an early taste confirmed that it was too mild for us. I used the stove top method and because I was using a muslin spice bag for the lime leaves, I added sliced galangal, a couple of dried red chilies & a spoonful of my dried lemon grass. Spinach & Thai basil replaced the bok choy and I finished with a good shot of my lime splash hot sauce, some frozen peas & sliced hot peppers. Served over rice with chopped peanuts, this was really good!

• Sausage rolls with honey mustard dip

  • averythingcooks on May 17, 2020

    I've made lots of different sausage rolls where you just "wrap the sausage and slice" but we really like this filling made from "loose sausage meat + add ins". They keep beautifully in the freezer and I often pull out and bake just a few for the 2 of us for a late afternoon snack or to supplement a lighter (eg "just soup") dinner. They really are good.

• Sweet-and-sour meatballs

  • averythingcooks on August 30, 2023

    We enjoyed these meatballs glazed (from a different recipe) with stir fried vegetables and served over cauliflower rice. This glaze does interest me but I've never seen grenadine syrup in a store. We liked the generous amounts of ginger, green onions & garlic in the meatballs and I did partially oven bake them before letting them finish them in the pan with the glaze. I made 30 g meatballs and got 18 from a 1/2 recipe.

• Vegetable beef noodle soup

  • averythingcooks on December 10, 2021

    I was planning a beef & veg noodle soup using leftover roast beef and was looking for new ideas. This version includes lots of veg and also herbs de Provence which I have but am always a little scared to use (the lavender really does worry me re: ruining something). I went ahead adding it to my broth slowly (and tasting as I went) and got to where I really could taste it AND loved what it contributed. Thanks for the idea Canadian Living - we had a lovely dinner soup last night.

• Classic creamy coleslaw

  • averythingcooks on April 10, 2022

    This dressing is just as a described - classic with a good balance of sweet & acid. The only surprise was the lack of salt & pepper to season. However, no salt in the dressing is likely offset by the salt used to drain the cabbage and in a separate bowl, the carrot & red onion. Because I was making only enough for the 2 of us and it didn't have to stand forever, I skipped this step and added salt & pepper to the dressing. We enjoyed this beside our steak sandwiches.

• Wholesome whole grain waffles

  • sosayi on September 13, 2018

    The flavor on these is good and the amount of whole grains (using the 12-grain flour) was definitely what I was looking for. The end product, though, had some issues: the waffles themselves were very delicate and hard to get out of the waffle maker without tearing; they oddly split in half horizontally when you attempt to cut through them, as you're eating (probably due to the delicate nature of the final product). I'd probably not make these again.

• Toad in the hole

  • anya_sf on March 23, 2019

    I used bacon grease to coat the pan and added 1 tsp dry mustard to the batter. The sausages cooked perfectly, but floated to the top of the batter - not sure why I was expecting them to remain more embedded in the batter. The batter rose nicely, but tasted a little bland. I'd add more salt next time. I served this with the onion gravy from the Saveur recipe, which was delicious and definitely added a lot of flavor.

• Maple buttermilk grilled chicken

  • Jviney on July 03, 2021

    This was a fun recipe for Canada Day, and the kids when wild over it. Simple and easy but the maple syrup added a lot of flavour.

• Banana, date and oat bran muffins

  • Jviney on August 27, 2023

    These were sweeter than I expected, and the flavors worked really well together. I only had wheat bran on hand so used that. Enjoyed with a little bit of butter spread on each bite, but they didn’t really need it.