mamacrumbcake's Bookshelf

  • This was really delicious—it’s reminiscent of paella, very flavorful and not spicy despite the cayenne and chili pepper. Unfortunately, I got the dreaded “burn” error due to serious sticking of rice to the insert. Switching to pot-in-pot cooking solved the problem. After transferring the chicken and rice to an IP friendly mixing bowl and cleaning the insert, I cooked PiP at high pressure for 5 minutes, per the recipe’s original directions. Next time I make this—and there will be a next time—I will go immediately to pot-in-pot cooking once we get to the rice stage.
    about Cuban chicken + rice from Comfort in an Instant added on September 03, 2019

  • While this cake actually turned out delicious, I have some misgivings about recommending it. The good: flavor is excellent—cinnamon, toasted walnuts, brown sugar; the contrast of textures between the crunchy topping and nuts and the tender cake is also very pleasing. Not so good: I have real concerns about whether I could have consistent success in baking this cake. The recipe calls for a 9” tube pan (which I have not been able to find for almost 20 years). I baked it in a 10” tube pan and had to be extremely vigilant in watching for all the signs that the cake was done. It was finished in 45 minutes (10 minutes less than recipe said, likely due to the shallower layers). The texture was good enough, but not perfect. The bottom layer did not rise well. The flavor is so good, it might be worth it to see if it will scale up to a standard size tube pan, or to see if it will bake successfully in a 9” round without tube.
    about Cinnamon streusel coffee cake from Martha Stewart's Cakes added on September 02, 2019

  • Very happy with this dish. The chicken cooks up fall-off-the-bone tender, but the highlight is the beans, which are accompanied by a delicious, deeply-flavored broth. This is the kind of recipe that the instant pot excels at, giving long-cooked flavor with the ease and convenience of a weeknight meal. As instructed by the recipe, I added a good glug of olive oil to each serving of beans. The flavor of the olive oil is prominent so use one that you like and that is fresh. There is enough chicken for a family of four, but it doesn’t seem like enough beans for more than three. I was bummed I didn’t have a loaf of crusty bread. It would have been perfect with this. This is a very easy dish—short ingredient list, minimal chopping, and doesn’t create a mountain of dirty dishes.

  • Got the dreaded “burn” message on my instant pot. Tried three times to pressure cook this recipe, but was thwarted by the burn error every time. I ended up letting it simmer for an hour on “sauté” mode. The meatballs were fine but the sauce was assertively tomatoey and acidic—somewhat two-dimensional, lacking the savory meatiness of sauces in which meatballs are cooked. Interestingly, my favorite spaghetti sauce is from another ATK/Cook’s Illustrated recipe: Classic Spaghetti and Meatballs for a crowd.
    about Meatballs and marinara from Multicooker Perfection added on August 30, 2019

  • We enjoyed these tacos, but strangely, the taste was reminiscent of Indian food (must have been the cinnamon). I liked the technique of browning the chicken before sous vide-ing rather than after. We were able to eat right away and I had the whole kitchen cleaned up by the time we ate dinner. PS I used the full amount of chipotle and it was mild-moderate heat-wise. There is a lot of the yummy sauce and I think this chicken would also be good over rice, especially basmati.

  • Only made the chicken—delicious and super, super, easy. Make it once and you’ll be able to make it by heart forever. I did get a nice crispy skin on my chicken. It makes a good amount of scrumptious pan juices, so make some rice to go along with it. The juices are garlicky with a hint of heat—I used the full amount of crushed red pepper. This is good, deeply flavorful home cooking and very well-suited for busy weeknights.

  • I thought that the sauce was a bit too sour so I added ? teaspoon of sugar before the chard. In the future I might use a little less vinegar or increase the chicken broth. Also, I think I prefer a meatier flavor rather than sour. With that in mind, I would up the umami—maybe with mushrooms, soy sauce, or more anchovies.

  • This was a very nice salad. Though it was not difficult, it does take a little planning (soaking the scallions and cherries and roasting the almonds). The flavor had a good balance of sweet, tart, nutty, with a bit of heat. Do taste and adjust seasonings as instructed at the end of the recipe, so that the cauliflower is highly seasoned and well balanced.

  • Very nice, easy, and flavorful spin on mashed potatoes. My lemon yielded 2 tablespoons of juice. I think the dish would have been even better with more lemon, so I’ll use a bigger lemon next time.

  • Have to agree with Harlan. It is too much water. I would reduce it by 2 or 3 cups. I can’t really say much about the flavor as it is diluted due to the excess water.
    about Black bean soup from Vegetarian Cooking for Everyone added on July 18, 2019

  • Delicious!
    about Vanilla ice cream from Perfect Scoop, Revised and Updated added on July 14, 2019

  • I only made the vinaigrette. It was delicious! Went perfectly with the asparagus (which I grilled). Also used it to top fish. I can see many uses for this easy, versatile, and yummy vinaigrette/sauce.

  • LOL! I have to agree with coryelizabeth: this recipe is worth the price of the book. I can tear up all my other snickerdoodle recipes. This one is full of flavor in every bite—not just the cinnamon sugar coating but also the cookie itself. Whether you bake it for chewier cookies, or opt for a longer baking time and crunchy cookies, they are delicious. We were all marveling at how such simple ingredients combine to make something extraordinary. I used a #20 scoop to portion my cookies and my batch yielded 15. They did spread quite a bit so do space them 2.5 inches apart. I actually forgot to reduce the temperature for one pan of cookies, baking them at 400 for 13 minutes. They were perfectly fine for eating, pleasingly crunchy, with a slightly more caramelized flavor.
    about Snickerdoodles from BraveTart added on April 17, 2019

  • Absolutely delicious! Best cookie recipe I’ve tried in a decade. These Pecan Sandies have a rich, roasty, nutty flavor from the toasted pecans and brown butter; the texture is delightfully sandy. They are easy to make too—no need for a mixer. My cookies were slightly smaller than the recipe called for, yielding 34 in all. I baked them for 12 minutes.
    about Homemade pecan sandies from BraveTart added on April 17, 2019

  • Very happy with these cookies. Crunchy at the edges, soft in the middle. I made the cookies smaller, baked for 13 minutes, and used regular raisins, otherwise, followed the recipe. Using a #30 scoop, I got 34 cookies instead of 21. The recipe did not say to chill the dough so I baked it right away and was happily surprised that they did not spread too much. 390 g seemed like a lot of raisins, but in the end, I thought the cookies were perfect. Easy to make too—you don’t even need a mixer.
    about Big O cookies from Zingerman's Bakehouse added on April 04, 2019

  • Oh my! This has a startling amount of garlic (1/4 cup) but it turned out so very delicious. Don’t be tempted to reduce the garlic because the recipe is perfect as written. Even the cold, leftover noodles taste good the morning after. Don’t ask me how I know. ;) PS, for all you pyromaniacs, you get to flambé the shrimp. Fun!

  • My days of disappointment with chocolate frosting are over! The milk chocolate version of this recipe was perfect with yellow cake—great chocolate flavor, smooth and creamy texture, not excessively sweet, and doesn’t crust over. And talk about easy—frosting from the food processor! Who would have thought? (This note is only about the frosting as I have not made this yellow cake recipe.)

  • All in all, it’s a good cake but not irresistible. I would only serve it to people who really loved coconut because there is a lot of coconut in the topping and I’m not sure it marries well with the cake. Some tips: cover your mixer with plastic wrap as this batter will splatter; the icing is not pourable (I used an ice cream scoop to distribute); the topping could use a sprinkling of salt.
    about Lazy daisy oatmeal cake from Vintage Cakes added on March 21, 2019

  • My days of disappointment with chocolate frosting are over! The milk chocolate version of this recipe was perfect with yellow cake—great chocolate flavor, smooth and creamy texture, not excessively sweet, and doesn’t crust over. And talk about easy—frosting from the food processor! Who would have thought?
    about Foolproof chocolate frosting from Complete Make-Ahead Cookbook added on March 19, 2019

  • This is the best Lemon Bundt Cake recipe that I have ever made. Texture is very nice and it actually tastes lemony. The biggest lemon hit comes from the glaze, which is also the best lemon glaze recipe I have tried. I took the cake out of the oven after 45 minutes. A few crumbs remained on the toothpick. The cake seemed a bit wiggly so I put it back in the oven for 3 more minutes. In retrospect, I could have taken it out at 45–the cake was not dry per se, but I think it would have been even nicer if it had come out if the oven earlier.
    about Triple lemon velvet bundt cake from Rose's Baking Basics added on March 08, 2019

  • We love these cookies and have been making them for many, many years. It makes a lovely, tender, and buttery cookie. I use the food processor to mix them and have never had a problem. They always turn out beautifully. Sometimes, I add a little more jam after baking. The dough by itself is very versatile. I have used it for sugar cookies, put it through a cookie press, and even converted to gluten free. The GF version makes one of the nicest GF cookies and kids love them.
    about Aunt Sis's strawberry tart cookies from Gourmet Cookie Book added on March 08, 2019

  • Wow! We loved this! I was not expecting a turkey chili to be so full of flavor. I did use the urfa and green chile powder and followed the directions to the letter. My husband said this has supplanted our old favorite chili. Bonus—it’s so quick and easy and doesn’t dirty a lot of dishes. PS, it’s moderately spicy, it definitely has a kick, but not overly so.
    about Turkey urfa chili from Zingerman's Bakehouse added on March 05, 2019

  • I was disappointed with this cake. It was kind of bland, and lacking a buttery flavor I expect from yellow cake. I think Increasing vanilla and salt might help. The frosting is very nice. It is whips up beautifully and is fluffy—definitely a kid friendly frosting and one that does not overwhelm yellow cake.

  • This was tasty and pretty easy. The most effort was involved in grating the ginger. Costco chicken thighs are larger and need a longer time to cook, I think at least 30 minutes before switching to broiler.
    about Tandoori chicken from Cook's Illustrated Cookbook added on February 26, 2019

  • I was really pleased with this recipe. The turkey meatloaf was delicious and was tender and juicy.