SenseiHeidi's Bookshelf

  • If you like the yum-yum sauce served at hibachi restaurants you will recognise the flavor of this dish. To make it more of a meal - double the recipe using 1 pound shrimp and 1 pound of broccoli florets. Stir fry the broccoli after the shallot mixture, after 2 minutes clear a space in the middle of the wok and stir fry the shrimp.

  • Good flavor. Easy to make. I microwaved my bananas for 2 minutes to soften them. Made 1 1/2 batch for 15 slices artisan thick sliced bread - perfect amount of batter. Next time put a little black salt in the batter.
    about All-ages banana French toast from I Can Cook Vegan added on May 31, 2021

  • Good flavor, easy to make. Needed a little salt. I cut the onion into 8 wedges. I felt that the cauliflower could have used more cooking time. Next time I will cut it smaller.
    about One-pot chickpea biryani from Thug Kitchen 101 added on May 21, 2021

  • A very good broth with the flavors I recognise from the Minneapolis pho restaurants. That being said, I think it was geared (like many ATK recipes) toward the New England palate. Next time I will double the broth spices and fish sauce. I also made the sauce from the pho ga mien bac (northern style pho) and I liked that with my southern-style pho. All in all I feel this is a solid, tasty, and relatively quick (for pho) recipe for neophyte pho chefs.

  • I used half the amount of cloves. I did not want it to end up like the "Barbecued" Brisket fron this volume, see note. The texture and creaminess was fine, but the flavor was puzzling. This is not an Asian dish...I have no clue what culture inspired this entrée. I do not think I would make this again.

  • Delicious & moist. Love the caramel icing. Next time make this a poke cake so every slice is as good as the corners. Added 1 tsp instant coffee to cake for flavor. Even the self professed chocolate haters had seconds. Checked at 20 minutes, still liquid in the center so I gave it 10 more minutes. Used glass Pyrex 9x13.
    about The wacky cake from American Cake added on May 09, 2021

  • Too much vinegar. Try using only half next time.
    about Pad Thai sauce from Just Add Sauce added on April 28, 2021

  • Good flavor. Really absurdly easy. I used my ham hocks and 6 cups turkey broth. It did not taste like turkey. The soup was rather watery when fresh. Perfect the next day. Made this a second time a month later and added some cook time - came out perfect.
    about Absurdly easy split pea soup from Instant Pot Bible added on April 13, 2021

  • This lentil soup has a little texture since the lentils did not fully break down. I loved the flavor - the cinnamon reminded me of butternut squash soup. Delicious and nutritious!
    about Lentil soup with carrots and cinnamon from Instant Pot Bible added on April 02, 2021

  • I did not like the "cooked" flavor of this chai. The spice amount was good but rather mild.
    about Almond milk chai from Instant Pot Bible added on April 01, 2021

  • I like this dish, although it was not as thick as a stew when first served fresh. Also not as thin as a soup, with the large chunks of chicken and potatoes being a distraction. I did not feel the dish was affected by the prosciutto. I would add thin sliced ham if I have it, but don’t bother to spend $7 to buy a package of prosciutto. Next time cut the chicken into 1 inch chunks (before browning?). I served it with a green salad, maybe it would be a good idea to have a thin baguette or some breadsticks to mop up the sauce. I noticed at the sauce thickened up nicely by the next day. The flavor was also enhanced by the overnight rest. I would recommend making this dish ahead.

  • Everyone LOVES this marinade. The miso adds a delicious fruity / savory flavor.
    about Skirt steak with red miso from Japanese Grill added on March 20, 2021

  • Asian Slaw: Added 2 Tbsp kosher salt and sugar. Added 2 teaspoons sesame oil. Used 46 oz of cabbage - made 9 cups. Not the perfect slaw dressing, but good. 3Tbsp soy & fish sauces. 1/4 cup sesame seeds. 1 bunch cilantro. Use the shredding disk, NOT the chopping blade.
    about SuperSlaw added on March 13, 2021

  • 5 minutes is really all you need. I did not trim the chicken before I put it in the IP. I used chicken thighs and they were falling apart as I tried to get them out of the IP. They were easy to shred and it was very easy to remove the fat. However...bland, bland, bland. You need to salt / season the chicken before it goes into the IP. 1/2 - 1 tsp salt per pound of chicken.
    about Cooked chicken from Easy Pressure Cooker Cookbook added on March 07, 2021

  • This stew had a good flavor. Next time I would serve the stew over buttered egg- free 'egg' noodles. My family does not like the texture of the farro. This is a very brown meal, serve with a fresh, crunchy green salad.
    about Mushroom and farro stew from Vegan for Everybody added on March 07, 2021

  • An easy, pantry-ready French Toast. This had a slightly heavy texture. A cross between pancakes and French toast. No eggy/buttery flavor, but not bad. The batter itself is only slightly sweetened.
    about Sourdough French toast from Chloe's Vegan Desserts added on March 07, 2021

  • I was impressed with these until I made the Brezeln from Classic German Baking. (Use bread flour for best results.)
    about Ballpark pretzels from Bread Illustrated added on February 20, 2021

  • I was impressed with these until I made the Brezeln from Classic German Baking. (Use bread flour for best results.)
    about Ballpark pretzels from Cook’s Country Magazine, Oct/Nov 2014 added on February 20, 2021

  • I was impressed with these until I made the Brezeln from Classic German Baking. (Use bread flour for best results.)
    about Ballpark pretzels from Cook's Country Eats Local added on February 20, 2021

  • These were very heavy / filling. For the amount of peanut butter in the recipe there was surprisingly little peanut flavor. Will not make again.
    about Peanut butter waffles from Vegan Brunch added on February 20, 2021

  • I thought this had a nice flavor and creamy texture. Subbed frozen green peas for the beans. I served the stew with buttered "egg" noodles for an extra hearty dinner. Next time make a crunchy salad/slaw to go with it.

  • A very basic recipe. I added sauteed onions and garlic, sauteed in the leftover chicken juices. I also made steamed broccoli and a generic rice pilaf to round out the meal.
    about Teriyaki chicken (Tori no teriyaki) from Japanese Farm Food added on January 26, 2021

  • These ARE Bavarian pretzels! Not too much work, mostly unattended time. I used bread flour and instant yeast. Kneaded 8 min in Kitchenaid stand mixer on low, then 1 min by hand on lightly floured counter. This was a very stiff dough. I also greased my baking sheets before they went into the oven. It is worth it to search out the food grade lye and pretzel salt. Second time I made them with AP flour - they came out a little crispy for my taste. Will definitely use bread flour from now on.
    about Soft pretzels (Brezeln) from Classic German Baking added on January 17, 2021

  • This is an addicting way to prepare cauliflower. I used 1/4 tsp cayenne and that was the perfect amount for our children. Next time I would turn the florets 3x during the baking process to get as much crisp as possible. I had some leftover broccoli stalks that I peeled, planked and tossed in with the cauliflower and they were also delicious. Note that this recipe is slightly different from the recipe aired on Milk Street TV Season 4 Episode 11.

  • This rice had a beautiful color and we liked the different textures of the dish, especially the dried cranberries. However, as written, the rice was rather boring. I found the orange zest to be distracting. The dish needs a lot more salt and seasoning, perhaps double the listed amounts. This recipe produced enough rice for at least 6 people.