hbakke's Bookshelf

  • Tasty, cheesy one pan meal! I subbed feta cheese for queso fresco. We liked the pickled onions and chili lime cream combined with the corn. I would make this again but with tortilla chips (for nachos) instead of tater tots since they got a little soggy after cooling off enough to eat.
    about Mexican street corn loaded tots from Food Network added on May 12, 2022

  • We loved the slaw with the lime juice and sesame oil. The tofu was good, but the sauce was more of a paste consistency and very spicy. I think the gochujang I used was considerably spicier than the authors. I would make this again, but adjust the sauce ingredients to personal tastes.
    about Korean barbecue tofu lettuce wraps from Hearth & Home added on May 12, 2022

  • Not my favorite smoothie. Two tablespoons of honey per serving was too much sweetener especially combined with the sweet mango.
    about Mango kiwi smoothie from Back to the Table added on May 10, 2022

  • Yum! This was my first savory soufflé and it was perfect. The blue cheese I used had a strong flavor, but this would probably be great with a milder cheese as well. The crispy edges were the best bits. I would make this again.
    about Blue cheese soufflé from Barefoot In Paris added on May 10, 2022

  • I ate too much Taco Bell as a teen and have fond memories of their Baja sauce. I don't know if this is an exact replica since I haven't eaten there in years, but it made a decent creamy, lightly spiced sauce.
    about Taco Bell Baja sauce from Top Secret Recipes Unlocked added on May 08, 2022

  • Not a great recipe as written. The honey immediately balls up and doesn't incorporate at all. I followed another recipe and made a honey syrup to more easily mix the honey in, but the honey flavor was too faint. Not a repeat for me.
    about Bee's knees from Oxford Companion to Spirits and Cocktails added on May 08, 2022

  • I might try this with the "improved" variation the book recommends with lemon juice, simple syrup, egg white, and bourbon as a replacement for the sour mix. As is, the recipe produces a delicious cocktail that I topped with a lemon slice and Luxardo cherry.
    about Amaretto sour from Oxford Companion to Spirits and Cocktails added on May 07, 2022

  • Nice spicy sauce. The honey offset the spice a bit, which I appreciated. Would make again.
    about Sriracha-lime sauce from Cook Once, Eat All Week added on April 30, 2022

  • Very tasty, simple meatballs. As a fish sauce hater, the fish sauce added a savoriness without the flavor, so thumbs up to that. I made the meatballs about 1.5x larger than specified and they were fully cooked at 12 minutes, so I would watch them closely next time. I stuck them under the broiler for a couple minutes to get more browned. I used half a leek in place of the shriveled green onion I had and I think that worked out well. I would make these again.
    about Meatballs 1 from Cook Once, Eat All Week added on April 30, 2022

  • The meatballs combined with spicy Sriracha-lime sauce made an easy, delicious dinner. I served these over zucchini noodles rather than rice and would probably add some additional vegetables next time for a more substantial meal. I would make this again.
    about Firecracker meatballs from Cook Once, Eat All Week added on April 30, 2022

  • This was alright for me, but husband liked it. I thought there was too much ginger in the katsu sauce and the slaw was a bit too simple. I liked the air-fried chicken cutlet and would repeat that portion of the recipe.

  • Tasty, simple dinner. I served this with cauliflower rice for some added vegetables and substance. I put a dollop of Brinjal eggplant pickle in the lettuce cups for a little spice. I would make this again.
    about Curried chicken lettuce cups from Cook Once, Eat All Week added on April 26, 2022

  • Delicious vegan soup. The flavors reminded me of an Austrian potato salad with the potatoes, mustard, herbs, and the acid from the lemons and capers. The raw cashews worked well to thicken the soup. I would make this again.

  • Nice healthy salad. I liked the chaat masala spices combined with the lime juice. The heat from the ground cayenne pepper was noticeable and built up as I ate the salad, but not in an unbearable way. I would make this again.

  • Great flavor, but the burgers did not stay together at all while cooking. Complete disintegration. I would add some kind of binder next time to keep the burgers from falling apart. We served these with the suggested toppings of curried mayo, chutney, and caramelized onions.

  • I scaled the recipe down for one serving and probably should have decreased the miso and Vegemite down even further than 1/4. The resulting noodles were VERY salty, nearly inedible. It was quick and simple, but I don't think I would make it again.
    about Buttery miso Vegemite noodles from To Asia, With Love added on April 13, 2022

  • The jackfruit filling was delicious, but I really messed up the pupusa dough. I didn't use nearly enough water in the dough and it was very dry and crumbly, making it nearly impossible to flatten the pupusas without the filling peaking out. I struggled through to make the 24 pupusas and they weren't pretty at all, but were very tasty. I served these with this books curtido recipe, which was a delicious accompaniment. I would make these again. I found a video online of Rick Martinez making pupusas for Bon Appétit and I would use that as a resource next time for dough consistency and shaping.

  • Made this to serve alongside this books pupusas. It tastes very similar to a slaw I love that my local Mexican restaurant makes. It's a little spicy and tangy from the jalapeños and vinegar and overall a delicious accompaniment to the pupusas.
    about Curtido from Brave New Meal: Fresh as F*ck Food for Every Table added on April 09, 2022

  • Nice smoothie. I used a couple small peeled oranges in place of the orange juice. The flavor is almost entirely raspberry with the orange and peach nearly undetectable.
    about Peach Melba smoothie from River Cottage Every Day added on April 09, 2022

  • This was good the first day, but much better the next day after the bean broth had thickened and developed more flavor. I used Rancho Gordo mantequilla beans in place of pinto beans and they were delicious with a very nice creamy texture. I would make this again with a bit more added lime juice since it felt like it needed the acidity.
    about Mexican pinto beans with queso from Skinnytaste One and Done added on April 07, 2022

  • Delicious! I added a sprinkle of toasted wheat germ on top for some added texture and nutrition.
    about Blueberry bliss smoothie from What's Gaby Cooking added on April 07, 2022

  • Delicious fruit smoothie. It was a bit too thick for my blender so I added more coconut water.

  • These spread more than the pictured cookies, so much so that some of them blobbed together so I might leave them in the fridge longer next time to chill. Overall the texture was perfect and the flavor was nice from the cardamom, a change from the traditional snickerdoodle. I would make these again.
    about Cardamom currant snickerdoodles from Food52 Baking added on April 03, 2022

  • We loved the flavor combination of the orange, fennel, and mustard. I had a similar issue as the other commenters in that the fennel wasn't even remotely cooked in the allotted time. I removed the chicken thighs to allow the fennel to cook longer, but by the time the fennel was getting close to being done the sauce in the bottom of the pan was getting scorched. I would make this again because we loved the flavors, but I would modify the cooking method/times.

  • This recipe make an enormous amount of salad. I halved the recipe and it still made lots of servings. I like the combination of all of the flavors and textures along with the sweetness from the grapes with the curry dressing. This is a great make ahead lunch salad. I would make this again.
    about Quinoa and grape curry salad from Grapes from California added on March 31, 2022