mamacrumbcake's Bookshelf

  • Have to agree with rglo820 that the components make strange bedfellows and that roasting the mushrooms is a waste. They would have been much more delicious cooked with the sausage and added to the sauce. That being said, the sausage and tomato sauce is tasty, quick, and easy. I can see myself making that component on a busy weeknight and eating it over zoodles instead of Brussels sprouts

  • This was okay, but I probably won’t repeat. There are other easier and more delicious ways to prepare cauliflower rice.

  • Pumpkin spice toffee recipe is worth the price of the book.
    about Sally's Candy Addiction added on December 16, 2018

  • Delicious! As everyone mentioned, the mixture is loose but it was no problem forming the burgers. After cooking for two minutes on one side, they were beautifully browned and could be flipped without breaking. The sauce is a very nice complement. These would make a great sandwich stuffed into a pita with some sauce, cucumber, onion, and tomato. FYI: I grate the zucchini and use it as is. Never had a problem with the burgers being watery,
    about Turkey & zucchini burgers with spring onion & cumin from Jerusalem added on December 09, 2018

  • This is a simple recipe, perfect for a busy weeknight, but not a “wow” recipe. The glaze does not have a strong impact on the dish.

  • My daughter said, “This is better than the Costco pumpkin pie.” The filling is very creamy and plush and the spices are just right. It baked up beautifully without cracking, according to the written recipe time. It is also very easy to make.
    about Pumpkin pie [Meta Given] from Food52 Genius Recipes added on November 24, 2018

  • This makes a nice, easy, and well-seasoned meal. The chicken is tender and the sauce is delicious. You will want something—bread, rice, pasta, potatoes—to soak up all the sauce.
    about Chicken cacciatore with mushrooms from Comfort in an Instant added on November 13, 2018

  • I used a boneless pork shoulder, but otherwise followed the recipe exactly. It turned out very well, the meat was meltingly tender and the ginger scallion sauce was delicious.
    about Bo ssam from Comfort in an Instant added on November 13, 2018

  • The star of this dish is the cauliflower rice. Delicious! It has a deep, rich, satisfying flavor from being cooked in the chicken drippings with a good dose of cumin and paprika. Nothing like any cauliflower rice I’ve had before. I was afraid I would not care for the texture because the recipe only calls for crushing, not grinding the cumin seeds, but they were not very noticeable. The chicken itself was perfectly acceptable but nothing special.

  • I used leftover carnitas for this recipe and it turned out perfectly fine. These are very tasty tacos that go well with the slaw. I used the full amount of gochujang and found it to be pretty spicy but not inedible. (It was probably the maximum spiciness that my family could tolerate though.) Just like all the recipes in this book, it was ready in an hour or less.

  • This is fine for a quick weeknight dinner, but did not have the depth of flavor or the richness I am used to in chicken tikka masala. If you’re looking for a quick, nutritious, tasty meal, this will suit. But if you are craving a good chicken tikka masala, use a different recipe.

  • Another tasty recipe from this book! This came together in about 45 minutes. The most time consuming part was the chopping of the carrots. Wanting to minimize bitterness, I did not include the thicker ribs of the Napa cabbage. Next time, I might increase the vinegar slightly. This slaw would be good with oranges as an alternate to grapefruit.
    about Sesame salmon with grapefruit slaw from Dinner Illustrated added on October 23, 2018

  • I cannot comment on the method for cooking the pork since I used sous vide for the pork chops. However, the pan sauce is delicious.

  • Good, flavorful meatballs!
    about Polpette di vitello from Nom Nom Paleo: Food for Humans added on September 15, 2018

  • We LOVE this! It is delicious and every component goes so well together. As with all the other recipes I’ve tried from this book, the entire meal takes an hour to make from start to finish. The cabbage salad is surprisingly addictive and I frequently make it separately as a side dish for other meals.

  • The chicken parm is quite good but the salad is outstanding—and beautiful! The whole dinner can truly be made in an hour.

  • This is good and easy and makes excellent sandwiches. I followed the directions exactly and it turned out great. There was no problem coming up to pressure, even though it seemed like there was not enough liquid. I used the full amount of chipotle and it was not spicy. The barbecue sauce is delicious!
    about Smoky barbecue chicken from Dinner in an Instant added on August 04, 2018

  • The only criticism I have is that this dish is just a touch too salty. Next time I would reduce the amount of salt used for seasoning the meat to 1 1/2 teaspoons instead of two. The sauce is rich and beefy and the mushrooms and onions are delicious—roasty and caramelized. You will want something to soak up all the good sauce so definitely make rice, noodles, or potatoes. Most of the meat was perfectly tender but one or two pieces were slightly larger and not as tender as the others—just something to keep in mind as it matters what size the beef cubes are. I might add a minute or two to the cooking time next time.
    about Classic boeuf Bourguignon from Dinner in an Instant added on July 30, 2018

  • Although this is not like the restaurant version of General Tso’s Chicken, which is deep fried, this is good. The sauce is sweet, sour, moderately spicy, and fragrant with ginger, garlic, and scallions. The sauce is quite intensely flavored so a little goes a long way.
    about General Tso's chicken from Sous Vide at Home added on July 26, 2018

  • The recipe calls for a rounded teaspoon of salt in the salad dressing. This must be an error. It is much too salty. If you make this salad, salt to taste and you will be very happy. Blue cheese goes very nicely with it.
    about Spinach salad with strawberry vinaigrette from Gourmet Today added on July 12, 2018

  • I follow the directions exactly and it comes out perfect every time! I often take it to family gatherings—cook in sous vide at home and grill for a few minutes at the party. Always a big hit.
    about Oregon rubbed tri-tip from Effortless Sous Vide Cookbook added on July 06, 2018

  • Delicious and versatile! I could eat it by the spoonful. Nice with chicken or fish.
    about Tequila lime sauce from Effortless Sous Vide Cookbook added on July 06, 2018

  • This was very easy and exceeded my expectations. It was very flavorful. The shiitake mushrooms were especially delicious.

  • This is a very nice carrot cake, easy to make and unfussy. The blend of spices is just right. The texture is surprisingly soft, tender, and not greasy for carrot cake. The cake tends to crumble easily since there is no gluten and no xanthan gum. You will want to eat it on a plate with a fork. Alice Medrich says you can bake this cake in 9” layers, but I think it might break apart when removed from the pan. I baked it in a 9x13 glass dish. By the way, the recipe says bake at 350 for 30 minutes and reduce to 325 for an additional 30 minutes. My cake was finished 10 minutes after reducing the temperature.

  • This was quite nice—perfect Chiffon Cake texture with a delicate flavor. Not beautiful, though, as the cake does collapse a bit.
    about White rice chiffon cake from Flavor Flours added on April 23, 2018