Post by sallyt on Nov 30, 2017 15:10:22 GMT -5
I'm working my way through the new SK book - LOVE the tofu and broccoli - I made it twice in 2 weeks!
Excellent
• Chicken soup - new SK book
• meatballs marsala - new SK book – don’t toss all together – plate separately
• chocolate chip cookies - weekend baker – fridge dough for 48 hours and bake for 11 minutes
• tofu and broccoli with peanut sauce - new SK book – use 1.5x sauce, add peanuts and sesame seeds on top
• banana bread with choc chips – Abby Dodge weekend baker – LOVED
• broccoli cheddar and wild rice fritters – new SK book – used the steam broccoli recipe for broccoli melts and made extra for melts
Very good
• Mushroom dutch baby - New SK book – don’t need as much cream
• Rosemary shortbread - new SK book – use a little more rosemary next time
• turkey and zucchini meatballs – Jerusalem – dried out too much
Good
• thai curry chicken soup – BA
• one-skillet roasted sesame chicken thighs – BA – too spicy for me
Tried and true
• cauliflower quesadillas – smittenkitchen.com/2015/02/charred-cauliflower-quesadillas/ – made 7 – loved the crema
• Applecrisp salad – how sweet eats – doubled the apples
• Apple bars – sally’s baking addiction – use the salted caramel from SK next time; don’t double
• Milk bread rolls – king Arthur – made in 9x9 pan, baked for 27 minutes
www.kingarthurflour.com/recipes/japanese-milk-bread-rolls-recipe
• Black bottom banana cream pie with crust from serious eats (baked for 10 minutes?) www.myrecipes.com/recipe/black-bottom-banana-cream-pie-0
www.seriouseats.com/recipes/2012/01/classic-fresh-key-lime-pie-recipe.html
• Clementine chicken – Jerusalem - I double the sauce, add more clementines, and use b-in chicken thighs; roast on sheet pan,
• spinach salad toasted almonds and cranberries with giada orange dressing www.foodnetwork.com/recipes/giada-de-laurentiis/spinach-salad-with-orange-vinaigrette-recipe.html
I use half a cup of olive oil instead of three-quarter cups - add 2 T
orange juice at first and then add 1 T at a time to taste, pumpkin cheesecake tart – SK
• roasted cauliflower - www.finecooking.com/recipe/roasted-cauliflower-with-browned-butter-hazelnuts-and-capers - don’t use sauce
• broccoli melts - smittenkitchen.com/2016/02/broccoli-melts/ - use cheddar instead of provoline
Excellent
• Chicken soup - new SK book
• meatballs marsala - new SK book – don’t toss all together – plate separately
• chocolate chip cookies - weekend baker – fridge dough for 48 hours and bake for 11 minutes
• tofu and broccoli with peanut sauce - new SK book – use 1.5x sauce, add peanuts and sesame seeds on top
• banana bread with choc chips – Abby Dodge weekend baker – LOVED
• broccoli cheddar and wild rice fritters – new SK book – used the steam broccoli recipe for broccoli melts and made extra for melts
Very good
• Mushroom dutch baby - New SK book – don’t need as much cream
• Rosemary shortbread - new SK book – use a little more rosemary next time
• turkey and zucchini meatballs – Jerusalem – dried out too much
Good
• thai curry chicken soup – BA
• one-skillet roasted sesame chicken thighs – BA – too spicy for me
Tried and true
• cauliflower quesadillas – smittenkitchen.com/2015/02/charred-cauliflower-quesadillas/ – made 7 – loved the crema
• Applecrisp salad – how sweet eats – doubled the apples
• Apple bars – sally’s baking addiction – use the salted caramel from SK next time; don’t double
• Milk bread rolls – king Arthur – made in 9x9 pan, baked for 27 minutes
www.kingarthurflour.com/recipes/japanese-milk-bread-rolls-recipe
• Black bottom banana cream pie with crust from serious eats (baked for 10 minutes?) www.myrecipes.com/recipe/black-bottom-banana-cream-pie-0
www.seriouseats.com/recipes/2012/01/classic-fresh-key-lime-pie-recipe.html
• Clementine chicken – Jerusalem - I double the sauce, add more clementines, and use b-in chicken thighs; roast on sheet pan,
• spinach salad toasted almonds and cranberries with giada orange dressing www.foodnetwork.com/recipes/giada-de-laurentiis/spinach-salad-with-orange-vinaigrette-recipe.html
I use half a cup of olive oil instead of three-quarter cups - add 2 T
orange juice at first and then add 1 T at a time to taste, pumpkin cheesecake tart – SK
• roasted cauliflower - www.finecooking.com/recipe/roasted-cauliflower-with-browned-butter-hazelnuts-and-capers - don’t use sauce
• broccoli melts - smittenkitchen.com/2016/02/broccoli-melts/ - use cheddar instead of provoline
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