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JoanneV

member

Recent Reviews


Re:Roasted Shrimp with Rosemary and Thyme

I echo the review by beeks below. 5 stars for simplicity and flavor. I overcooked mine a bit, but they were still tasty. Paired with a quick steamed vegetable, this gets a fresh, delicious dinner on the table in about 30 minutes. Note: I did not use vinegar in the shrimp I served to my kids - didn't know if they'd like the flavor. I sprinkled some vinegar on mine and strongly preferred the shrimp with the vinegar - rounds out the flavor well without being at all sour.


Posted: 12:56 pm on October 24th 2012

Re:Pea & Shrimp Penne with Basil

My family loves this recipe. I make it as written. My two kids (5 and 7) cheer when they know this is for dinner. I agree it's not a "wow" recipe with big flavors, but the simple, delicate flavors are well-balanced and delicious. I make this about once a month but would make it more often if I kept shrimp on hand in the freezer (I use jumbo shrimp from costco and they work well).


Posted: 12:52 pm on October 24th 2012

Re:Classic Dinner Rolls

I threw the ingredients in my bread machine on the dough cycle and baked them in the oven. The dough was silky and soft, but not at all sticky - a dream to work with and shape. Out of the oven they looked just like the photo and were absolutely delicious. The only high altitude (~5500 ft) adjustment I made was to decrease the yeast a bit and the recipe worked great.


Posted: 12:46 pm on October 24th 2012

Re:Pineapple-Coconut Muffins

These are my favorite muffins. The texture is moist and tender without being too heavy. And the flavor is just right for me - not very sweet, subtle enough to taste the butter and sour cream/creme fraiche, and a nice balance of coconut and pineapple. I have not made the glaze.I agree that the yield is is closer to 18-24 muffins. The first time I made them, I was lucky that I made a 1/2 batch and could easily spread the batter out over more muffin cups in my 12-cup tin. I filled them not quite full and they were perfect. I gave this recipe 4 instead of 5 stars only because of the yield estimate and clear instructions to fill the cups 3/4" above the rim, which is likely what led to the problems in the previous reviews.I bought the Flour cookbook based on how much I love this recipe and have been really pleased with everything I've tried.


Posted: 07:30 pm on October 21st 2012

Re:Turkey Cutlets with Mustard Cream Sauce

I concur - this is easy and delicious. My 6-yr-old son even loved it - especially the non-green parts. I couldn't fine turkey cutlets and, as advised, sliced turkey breast tenderloins. It worked fine, though the way I sliced it, there were lots of smallish cutlets. This is a nice, more grown-up option for a weeknight dinner. I will definitely make this again.


Posted: 04:07 pm on April 5th 2012