Notes about Recipes in this book

• Yeasted waffles

  • stef on January 07, 2018

    These waffles are crispy on the outside creamy on the inside. Recipe was successfully doubled for christmas

• Short-order home fries

  • averythingcooks on February 21, 2021

    I cut this in 1/2 using 2 large red skinned potatoes (unpeeled) and the result was a great little pan of what I consider to be true home fries. I did some of the prep ahead as suggested (steaming the potatoes in the microwave & frying the onions) which made getting these & our frittata finished at the same time easier. I will certainly make these again.

• Cat head biscuits

  • stef on February 06, 2022

    A nice tender biscuit but I would bake it on a cookie sheet next time. I had trouble taking them out

• Pumpkin bread

  • sarahawker on April 19, 2024

    This is a solid pumpkin bread. I added a ganache glaze.

• Classic ground beef tacos with homemade taco shells

  • stef on April 14, 2019

    This was a very nicely spiced taco. Quick to make and family loved it

  • averythingcooks on August 05, 2020

    The spice mixture for these ground beef tacos is (not surprisingly) FAR superior to any store bought blend I have used. I have several options for chili powder and was happy that I used one of my hottest ones. These were a great vehicle for all the great toppings we like - which include spicy corn relish, pickled red onions, shredded lettuce, grated cheese and a lime spiked sour cream. A great & simple pantry dinner.

• Easy grilled flank steak with garlic-herb sauce

  • averythingcooks on January 22, 2021

    I used a different prep for our flank steak (air fryer expts continue) BUT I did make the garlic-herb sauce and it was DELICIOUS with both the steak and some crispy smashed potatoes. My 1st taste was great but then I did up the herbs with a bit of fresh basil & fresh oregano (lots of herbs inhouse to use right now) and we both loved this herby, lemony garlicky condiment. A DEFINITE repeat.

• Flank steak in adobo

  • averythingcooks on May 24, 2023

    I scaled this back to 1/3 using 1 lb of flank steak which was easy using the given masses for the dried chiles, and this really is one of the best beef based taco fillings I've made. The beef was fall apart tender in a rich deep red sauce lightened in flavour by the tomatillo salsa verde & fresh citrus. With shredded romaine, grated cheddar & fresh pico de gallo as toppings, this was a great dinner with crunchy shells for me and soft tortillas for T.

• Crispy cornflake pork chops

  • stef on January 07, 2018

    Made a nice pork chop

  • averythingcooks on January 12, 2023

    I cooked these in the air fryer and they were very crispy & good - I guess the cornstarch did what it was supposed to. They do say to avoid buying boxed cornflake crumbs as they taste stale...but that is what I used and we were happy. I can also see adding some grated parmesan to the crumb mixture for additional flavour.

• Spaghetti with lemon, basil, and scallops

  • stef on July 13, 2020

    I used bay scallops. The dressing of olive oil, lemon, parmesan,basil was very good with the spaghetti and bay scallops. Will repeat

• Meatballs and marinara

  • averythingcooks on June 16, 2020

    I needed a simple marinara for tomorrow's calzones & came here for something new. Here's the key - READ THE RECIPE. I set out making 1/2 the recipe & once into it, I realized that the "onion mixture" was for both the marinara & the meatballs ....so I really only needed 1/4 of it :(. Once I figured that out (and set aside the excess) I ended up with a lovely rich & flavourful sauce (with lots for freezer). The plan is to now use the onion/garlic I set aside to make the meatballs for meatball subs later this week.

• Pasta e ceci

  • Apepin on December 05, 2020

    Great version of this dish. In the regular rotation.

• Spicy Sichuan noodles

  • averythingcooks on May 29, 2023

    I made 1/2 the sauce for the full amount of pork mixture and around 1.75 oz of noodles which worked for us. I upped the heat during the simmer with a spicy chile paste, chopped the noodles up a bit before adding to the pan and added thinly sliced celery, red onions & red peppers in place of bean sprouts. We ate the 1st ones as simple lettuce wraps which was a bit messy but our second try using a small tortilla + the lettuce leaf was perfect. This came together quickly (I made the sauce 1st thing in the am) and I would make it again.

• Thai pork lettuce wraps

  • SACarlson on June 15, 2019

    I put pork shoulder through my meat grinder, so deviated from the recipe a bit. I love this recipe--so easy and so delicious!

  • averythingcooks on November 22, 2024

    I also deviated a bit here. I thinly sliced/almost slivered my pork tenderloin (rather than grinding it) & I cut the fish sauce down as there is a "fine fish sauce line" between good vs totally overpowering. I sauteed the shallot with red pepper & replaced the cilantro with Thai basil. I made the toasted rice powder but I wonder...would we have missed it?? Our wraps included a mix of pickled things (peppers, carrots & onions) + a drizzle of sweet Thai chile sauce. Because we often find a lettuce wrap to be a mess to eat, we line a flour torilla with the lettuce. This was a very good & fun dinner with a noodle salad on the side.

• Broccoli-cheese soup

  • averythingcooks on November 27, 2023

    I'm actually a bit surprised that I don't love this soup. I make lots of different broccoli cheese soups and I followed this recipe exactly. I can't put my finger on it...is it too salty maybe? Or maybe I can taste the small amount of baking soda? Regardless, I will finish it off for lunches in the next few weeks but I won't make it again.

• Tomato and mozzarella tart

  • stef on August 07, 2020

    Made with store bought puff pastry. Simple ingredients but takes time. A repeat

  • averythingcooks on October 04, 2024

    This was good but I think my preference is fast moving away from puff pastry & towards a traditional pastry, phyllo (or...Alison Roman's browned butter cornmeal parmesan!) crust. As much as I often use a cheese like Emmenthal or Gruyere, the mozzarella was good BUT I did miss the layer of onions (caramelized or thinly sliced) that you find in many other tarts. We enjoyed this beside a green salad but I am unlikley to repeat this one.

• Korean fried chicken wings

  • stef on February 07, 2022

    This recipe made very crisp and nicely spiced wings. The wings are coated in a flour/cornstarch mixture and fried. The wings are fried twice. This was a long process. I would make the sauce again but maybe a different method for the wings.

• Mushroom and leek galette

  • stef on January 07, 2018

    This made a nice lunch with salad. Mushroom loving husband loved it

• Éclair cake

  • hbakke on April 23, 2019

    Ty made this for my birthday. Pretty tasty. Definitely tasted better the second day. The graham crackers had more time to soften.

• Texas-style blueberry cobbler

  • cynthia_lx08f9 on February 16, 2026

    This is one of those amazing magic cake recipes were the layers reverse and baking. I do increase by about 50% the blueberries though.

• Bacon-ranch cheese ball

  • hbakke on November 30, 2019

    Made this for Thanksgiving. Everyone seemed to like it. I would say that it was a bit salty, probably from the mayo choice, but overall pretty tasty. I served this with pitas chips which held up well to the stiff cheese ball.

• Holiday scalloped potatoes

  • averythingcooks on January 06, 2019

    I normally make an "old" Taste of Home version of scalloped potatoes (butter & flour roux then slowly mixed with milk to avoid lumps etc). I decided to try this as an alternative (simmering potatoes in a mix of 35% / 5% cream). The recipe header says "a saucy " dish and it was.....the cheesey mixture was still quite thin when we pulled it out of the oven. The potatoes were beautifully cooked (always a key with scalloped potatoes) but I'm not sure this version will make another appearance.