breakthroughc's Bookshelf

  • This is the first disappointing recipe from this book. It was just edible, but kind of bland. It doesn’t hold well as the cucumbers make it watery and the mint gets slimy. Definitely won’t make again.

  • This is a very good decadent hot dip. Served with thick cut potato chips, but bread would be just as good. It does need to be hot right out of the oven, Once it sits it gets greasy and unappealing. It is a great entertaining recipe to bring out of the oven and serve to guests with cocktails. I will make again.
    about Sweet onion crack dip from Bountiful added on August 01, 2021

  • I’m not a huge manahattan fan, but liked this. We used a high quality cream sherry and the vanilla notes really came through. We will make it for our monthly cocktail and appetizer get together with friends.
    about Orkney Chapel from Death & Co added on July 26, 2021

  • Bam! This is one delicious breakfast casserole. I made a half recipe in an 8 z 8 pan. I also dialed the spice level back by using Monterey Jack cheese instead of pepper jack, It was plenty spicy and the right decisions for our palates. I will definitely make again and it is a great entertaining recipe.
    about Mexican breakfast casserole from Emeril's Potluck added on July 26, 2021

  • These were exceptionally good muffins, Definitely a keeper recipe. I only had a cup and a half of raspberries so I added a half cup of chopped rhubarb. I think any tart fruit would work. I used vanilla extract instead of the vanilla paste. The topping recipe makes way more topping than is needed. I will make a half or third next time.

  • I would agree with this assessment. It takes a long time for it to cook down, and the flavor is still a little bland. I only made once and haven’t repeated.
    about Zucchini butter with fresh herbs from Food in Jars added on July 06, 2021

  • I make this soup quite often in the summer and winter. I have a huge garden and frozen tomatoes work well in this soup. When I have too many tomatoes to see straight I freeze them to make soup later. I use double zip lock bags and I core and roughly chop 4 pounds of tomatoes, When the tomatoes defrost the liquid will separate and look dreadful, but just dump the contents of the bag in the pot. I can make wonderful tomato soup in the middle of winter.

  • This is a go to veggie night recipe for me. I use the whole package of panella cheese as I buy it just for this recipe. Makes a really quick delish dinner.

  • It isn’t just Anya. These are way too spicy. If I was to do it again I would cut the infusing time in half,
    about Jalapeño margaritas from Make It Ahead added on July 03, 2021

  • This was delicious and had great depth of flavor for the amount of cooking time. Transformed cheap Costco Italian sausages into something great. I did use fresh tomatoes and seeded them, but did not peel them (a fussy and unnecessary step.). I doubled the oregano and used balsamic vinegar. I will definitely make again. I will try red wine vinegar next time as I think it would make it a brighter dish. It recommends serving with bread, but I served with polenta. It does require a large pan. I used my 10 inch braiser.

  • I have made this recipe so many times the spine is cracked and the book opens to this page. My hubby never complains about “veggie” night when these are on the menu. Don’t skip the pickled onions as it is what elevates this dish. I don’t always add the corn and sometimes substitute chopped onion for the scallions. I always use the whole jalapeño as we like things a little spicy.
    about Black bean burritos from Dinner: A Love Story added on May 27, 2021

  • This is one of the best liqueurs I have made. It is gone and am waiting for plum season to come again. I let mine sit for 4 months before using. Use good quality vodka and you will have a sip of summer in the middle of winter,
    about Russian plum liqueur from Salt Sugar Smoke added on May 24, 2021

  • Love the Chutney and eat it all year round. It is great with roasted chicken or as a glaze for pork.
    about Christmas chutney from Salt Sugar Smoke added on May 24, 2021

  • I like this as a dipping sauce for artichokes. I add 2 Tablespoons mayonnaise to thicken it up and make it creamy. Dried tarragon works fine.
    about Mustard tarragon vinaigrette from Perfect Vegetables added on May 24, 2021

  • I make this recipe every spring when I get artichokes in my produce box,. It works great, but you will have to add water several times and watch your pan carefully as it easy to boil it dry. I heat the tea kettle to have hot water to add handily.
    about Master recipe for steamed artichokes from Perfect Vegetables added on May 24, 2021

  • I have made this several times, but used store bought flatbread dough. The topping is delicious and the lemon yogurt is really good and adds a lot, but I found that I need to thin it to be able to drizzle it on the top.

  • I have made these several times and I have never had an issue cutting them. They are a delicious and addictive cocktail cracker/cookie. One of my go to entertaining recipes.
    about Old Bay pretzel-and-cheese cookies from Dorie's Cookies added on May 22, 2021

  • This was a nice vegetarian spring dinner. Nothing revolutionary about the recipe, but I liked the amount of asparagus in the dish. The is a much an asparagus dish (two pounds) as it is an egg dish. I did not blanch my asparagus as it was a completely nonsensical step. Not only would you use another pan, but I think you would likely end up with overcooked asparagus. I sautéed it a little longer with the onions until it was tender crisp. I used twice the amount of fresh basil and gruyere cheese.
    about Asparagus torte from From the Farmers' Market added on May 11, 2021

  • This is my favorite pasta salad recipe. You put the warm pasta into the dressing and let in cool in the dressing so the pasta is well flavored. I’m making it for Mother’s Day brunch,
    about Penne and smoked mozzarella salad from Pure Flavor added on May 07, 2021

  • I make these all the time in rhubarb season. Great recipe, but there is a serious misprint. It is not 1 1/2 pounds of rhubarb, it is 1 1/2 cups! Most of you on this site would know that you couldn’t possibly fit 1 1/2 pounds of sliced rhubarb in an 8x8 pan with the other ingredients.
    about Strawberry-rhubarb bars from Pure Flavor added on May 07, 2021

  • I forgot to add that I could not see the reason to cook the hamburger in the microwave. I put it in a frying pan with the onion and cooked it, added the spice and tomatoes. It is done in the frying pan by the time you have the rest of the ingredients ready so why microwave it?
    about Beef taco bake from One-Pan Wonders added on May 04, 2021

  • This dish was really bland and boring, Not a "keeper" at our house.
    about Tex-Mex chicken and rice from One-Pan Wonders added on May 03, 2021

  • This was a good weeknight comfort food dish. There is plenty of flavor. I liked it and hubby loved it and voted it a keeper. I use some open tortilla chips instead of the taco shells.
    about Beef taco bake from One-Pan Wonders added on May 03, 2021

  • The pork did not have much flavor for all the ingredients in the marinade. It was fine, but not anything special. The grilled pinapple salsa is a wonderful addition and took the dish to “good.” I have better marinated pork tenderloin recipes so probably won’t make again.
    about Caribbean pork tenderloins from Emeril at the Grill added on April 28, 2021

  • The grilled pineapple salsa is wonderful. I’m usually not a fan of fruit salsas, but this was great. Grilling the pineapple made a big difference giving the salsa the right texture and sweetness. This salsa had a lot of liquid and next time I will cut the amounts of olive oil, rice vinegar and lime juice in half. I used halibut instead of swordfish. I think it would work with any firm white fish. I will be serving this dish to company this summer.