Notes about Recipes in this book

• Connecticut steamed cheeseburgers

  • Shewi128 on March 12, 2021

    Made this once. We don't eat hamburgers a lot. This was a straightforward method and recipe. It was good, but not exceptional.

  • ann_ymviiw on May 17, 2026

    These burgers were good! I used sliced cheese the second time I made them and substituted creole seasoning for the original spices and found it more to my liking.

• Chicken spiedies

  • MidwesternerTT on February 17, 2016

    High flavor. I'll omit the salt and crushed red pepper flakes next time, keep the lemon and ground black pepper. I used thighs, and 30 minutes marinade was long enough.

  • ixoye2u on June 07, 2018

    My godmother is from Binghamton where these were invented. Love the recipe. Will make again.

  • Shewi128 on May 19, 2022

    I'm from the West Coast, so no personal experience with the original recipe. We love this recipe, and I've made it multiple times.

  • ann_ymviiw on May 17, 2026

    Speediest were good, but some family didn’t like the sauce. If I make it again, I may use a favorite aioli or a tzatziki sauce in place of the original sauce.

• Chicken à la king

  • jenmacgregor18 on August 14, 2018

    This is quite rich of course; but very good comfort food.

• New England bar pizza

  • BrendaD1962 on October 29, 2025

    I make this pizza at least once a month year-round. It’s ridiculously easy and so delicious. I usually add mushrooms, as well as the pepperoni. The crust is amazing. Great pizza!

  • Shewi128 on November 01, 2025

    Solid pizza recipe; however, do not use a light colored pan. The crust will be limp and pale. The crust cooked in a dark pan turned out great,

• Corned beef and cabbage

  • joseph_z4493y on March 26, 2026

    This was scrumptious. Cooking everything in chicken broth made a world of difference. Tossing the included spice packet and using my own spices was nice too. You could really taste it in the meat and veggies. Next time I’ll get a larger piece of beef. It was devoured.

• Ballpark pretzels

  • SenseiHeidi on February 20, 2021

    I was impressed with these until I made the Brezeln from Classic German Baking. (Use bread flour for best results.)

  • ethedens on April 17, 2025

    I have never had this turn out well. The skin is always too wrinkly and they're always too bland. 2/5

• Anadama bread

  • ann_ymviiw on May 17, 2026

    Good! Be prepared when kneading the dough for some cornmeal to come out of the dough during the process. That rather surprised me.

• Boston cream cupcakes

  • ethedens on April 17, 2025

    I just did not love these, even though I was so excited to make them. 3.25/5

• Wellesley fudge cake

  • Foodiewife on September 24, 2016

    The cake was quite good, but be careful not to overbake. Mine took 28 minutes, and I should have removed it one minute sooner. It was a TAD bit dry. The frosting, however, is amazing! Allow two hours for it to set. One hour wasn't enough, and it was a bit runny and messy to work with. Once it sets-- wow! Fudgy and so delicious!

• Bee sting cake

  • ethedens on April 17, 2025

    There are better recipes for this cake out there. I like this cake, but have definitely made better versions of it. 3.5/5

• Pimento cheeseburgers

  • Misa925 on July 05, 2025

    4 oz jar of pimentos (strained, but liquid not smushed out) was just shy of the 1/3 cup called for in the recipe. I cooked 4 strips of thick cut bacon to add to the burgers & used about 1 Tbsp of bacon fat to pan fry them. Other than that, I followed the recipe & assembly photos exactly... but the pimento cheese did not stay in the center of my burgers so they'd be "stuffed" burgers like in the photos. The cheese melted too much & was absorbed into the patties so I ended up with burgers that had a "pocket" with just a few pimentos inside. Quite tasty, but not the stuffed burgers shown in the book. I've successfully made other stuffed burgers, so I think one of problems was my freshly shredded cheese I chose to finely shred, because the photos show what looks like a smooth spread without it having large shred cheese. Adding the cream cheese did make it resemble a pimento spread, but I think that was another problem. May try again with large shred cheddar & less or zero cream cheese.

• New Orleans muffalettas

  • Shewi128 on May 14, 2024

    This was delicious. I couldn't find spicy capicola, so some spice was missing from the sandwich. If you can find it, it would probably be better. Anyways, this was easy to make ahead of time and impressive with looks and flavor. I'll definitely make this again.

• Maryland crab fluff

  • ethedens on April 17, 2025

    Too greasy. 2/5

• Maque choux

  • Shewi128 on March 25, 2021

    The flavor was good, nice and different from our normal fare.

  • Misa925 on June 26, 2025

    It says serves 4-6 & calls for 6 cups of corn, plus all of the add-ins, which sounded like way too much for what (I thought) was supposed to be a side-dish, so I halved the recipe. I followed the instructions for using frozen corn, & meticulously measured/weighed all my ingredients... & the halved recipe made about 6 generous side-dish servings. (Served with gumbo, which nicely used up the rest of the sausage, onion, bell pepper.) The only things I did differently was omitted the celery & added 4 more strips of cooked bacon, sliced, stirred in before serving. Thought it was just okay at first, the ground-up corn seemed odd to me (like it had already been chewed) so I thought it was a recipe I wouldn't be making again. But then I had some of the leftovers for lunch today & WOW. After the ingredients have sat together (about 40 hours) this stuff tasted AMAZING. So, I certainly WILL be making again, maybe minus the sausage if I don't have any, but keep the bacon. A great make-ahead dish!

• Chicken bonne femme

  • Shewi128 on March 12, 2021

    chicken, bacon, and potatoes.. what else do you need? this was a great combo dish.

  • brooke_o7pu7x on April 12, 2026

    Have been making this for years, a favorite.

• Pork chops with tomato gravy

  • Misa925 on June 17, 2025

    Used 4 thinner 1/2" thick bone-in chops, 26 oz total & they barely fit in my pan. This recipe the times are for 1" thick chops... but followed the times in another ATK recipe that calls for 1/2" thick chops (it has a different sauce, but cooking instructions are the same except for times). Time changes are: Brown the chops 3 min, make sauce, return chops to pan & simmer until they are 140 degrees, 4-5 min. Those times were spot-on for my thinner chops, but I'm not a fan of bone-in chops with a lot of sauce to dig through when cutting/eating them... so if I were to make this again I'd use 5 or 6 boneless chops. As for the tomato gravy... it was tasty, but very tomato-forward (which I expected looking at the recipe, but I wanted to try this "Louisiana dish"). IMO it would have been much tastier with more herbs & spices, like a more complex Cajun spice-blend both on the chops & also adding some to the sauce. Served with ATK's Cheesy Baked Grits & corn on the cob, nice sides for this dish.

• South Carolina shrimp boil

  • Kinhawaii on August 09, 2022

    We enjoyed this with some butter & lemon.

• Baked cheese grits

  • heather358 on February 09, 2025

    Delicious - and easy. Love that this can be in the oven while the rest of the meal is being prepared. We had it as a side to the fried catfish and a big mixed greens salad. Will definitely make it again, thinking shrimp, bacon, breakfast, dinner...

• Fried green tomatoes

  • Acarroll on June 02, 2024

    Solid recipe. Used our deep-fryer.

  • ethedens on April 17, 2025

    Very good. 4/5

• Hoppin' John

  • ann_ymviiw on May 17, 2026

    My family thought it needed more rice. It also seems a bit flavorless. Definitely add cornbread as a side when you try it.

• Grasshopper pie

  • Shewi128 on December 05, 2022

    This is another recipe that I had to trust the process. I wasn't sure if the filling would set, or if the filling would turn the lovely shade of mint green (it looked liked a barfy green before I mixed in the whipped cream). However, the flavor and texture were absolutely lovely. One of my friends requested this for her birthday as well. Just a lovely dessert that is deceptively light.

• Iowa loose meat sandwiches

  • Shewi128 on May 19, 2022

    Definitely tasted like mustard. It was bland. I don't know if I would make this recipe again.

  • BrendaD1962 on December 15, 2024

    I also thought this was bland. I love loose meat sandwiches and there are better, more flavourful, recipes out there. I won’t be using this recipe again.

• Iowa skinnies

  • rivergait on May 03, 2016

    Pretty good stuff! I didn't use a pork tenderloin; used a large pork chop, cut out about half of it (the meaty part equals a slice of tenderloin), saved the bone and some meat for another day. The tenderloin part squishes out ("pound to 1/4") to fill a hamburger bun. Besides being crispy and perfect for a single diner, it is super-quick. A winner.

  • Shewi128 on May 19, 2022

    We didn't like this. Maybe I don't like breaded meat sandwiches very much? The method wasn't difficult, just wasn't worth the effort or frying.

  • ethedens on April 17, 2025

    From Iowa, and this is solid. I agree with the saltine coating. My mom makes this a lot. 3.5/5

• Prosperity sandwiches

  • kbrooks on December 20, 2024

    This is a winner and a great way to use leftover turkey and ham. It calls for deli slices but homemade works well. Substitute chicken for turkey or bacon for ham. Add a little dry sherry to the sauce. This makes a substantial meal with just a side salad. I make this with sturdy bread or toasted English muffins.

• Knoephla soup

  • Karen_S. on October 23, 2020

    Making this was a bit of work - I had my husband hold the zip top bag to squeeze the dough out to make the dumplings. But it turned out SO WELL I decided it's definitely a keeper!

• Kansas City barbecued brisket

  • Shewi128 on August 15, 2022

    This was a fantastic recipe. The technique of starting on the grill and finishing in the oven made the brisket very tender. As long as you slice it thin, it's very tender. The flavor with the rub and sauce was delicious. I don't eat red meat, but I took a small bit and the combo of the dry rub and wet sauce was great. If I ever buy brisket for a crowd, this recipe would be it!

• Kansas City sticky ribs

  • Shewi128 on June 09, 2022

    I didn't make the ribs, but I made the BBQ sauce. I slow cooked the sauce for a long time, and it didn't thicken as much as I wanted. The flavor was ok, but nothing remarkable. Maybe it would be better on ribs than on chicken?

• Goetta

  • Shewi128 on March 12, 2021

    Nobody in the family liked this. The flavor and texture was odd. Won't make again.

• Swedish pancakes

  • Foodiewife on September 25, 2016

    Excellent recipe. I've made this several times. Lingonberry is awesome with it, but I like to make a lingonberry butter.

• St. Louis gooey butter cake

  • Emblyadell on January 05, 2026

    Making the butterscotch version today

• Chocolate gooey butter cake

  • Shewi128 on January 23, 2023

    I have never been to St. Louis, so this was my first experience with gooey butter cake. It wasn't as gooey as I'd thought/hoped. I baked it the full 25 minutes, but it may have benefited from 22 minutes instead. It was a very interesting texture, like a yeast bread/cake with a gooey top. I would make this again, but cook it for less time.

• Crispy beef taquitos

  • Shewi128 on May 19, 2022

    Simple recipe. The flavor and texture were great. This is a repeat recipe.

• Monterey chicken

  • ixoye2u on June 07, 2018

    Family loved this one. It's a keeper!

  • Shewi128 on May 19, 2022

    I've made this multiple times, often with store-bought pico de gallo. I love the combo of everything involved.

• Pico de gallo

  • ixoye2u on June 10, 2018

    Very good

• Kalua pork

  • Foodiewife on September 25, 2016

    An okay recipe. Good, but was better with a mango-pineapple relish with lime juice and cilantro. I made this same recipe from ATK's Pressure Cooker book.

  • Shewi128 on May 19, 2022

    We enjoyed the light smoky flavor imbued from the tea leaves. I would make this again.

• New Mexican pork stew (Posole)

  • ethedens on March 02, 2025

    This was very good. The time on the toasting for dried chilis was way too long and I burnt it the first time, though. 4/5

• Carne adovada

  • Foodiewife on September 25, 2016

    A bit labor intensive but full of flavor.

• Hollywood chili

  • Shewi128 on March 12, 2021

    This was an interesting variation on chili. I liked it, but didn't love it.

• Texas caviar

  • Shewi128 on January 10, 2020

    This cold salad or dip for chips is tangy, salty, and one of my favorite healthy options.

• Funeral potatoes

  • Shewi128 on May 19, 2022

    I did not like the potato chips on top. They were soggy. The rest of the recipe was ok.. nothing memorable.

• Tick Tock orange sticky rolls

  • Shewi128 on March 12, 2021

    Flavor was really good, but the dough texture was more like a biscuit than a roll.. which meant it was harder to put together and roll out.