Curried Singapore Noodles

Total Time: 35 minutes

Grade: A

Make Again: Yes

Recipe Source: The America's Test Kitchen Family Cookbook

I change this recipe to use chicken instead of shrimp and whatever veggies I want to use. (Broccoli instead of bean sprouts, usually.) It is fast and easy and good.

Lemon Poppy Seed Muffins

Prep Time: 20 minutes
Cook Time: 25-30 minutes

Grade: A

Make Again: Yes

Recipe Source: The America's Test Kitchen Family Cookbook

Recipe Source: Cook's Illustrated (January 1997)

This recipe creams the butter and sugar in one version (magazine) and melts the butter and does a quicker mixing method in the other. I used the creaming method, but next time will just melt the butter because it is quicker and easier.

Toasted Orzo with Parmesan

Prep Time: 18 minutes
Cook Time: 15-20 minutes

Grade: A-

Make Again: Yes

Recipe Source: Cook's Illustrated (May 2003)

I am still trying to figure out how to adjust this recipe properly to use brocolli instead of peas. I think you need to cut the broccoli pretty small, and add a little extra water when you add the broccoli. About 6 minutes seems good, I think.

Oatmeal Fudge Bars

Prep Time: 22 minutes
Cook Time: 35-40 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Country (June 2007)

I altered this recipe slightly, by working on the filling while the crust was cooking and not waiting for it to cool. I wanted to finish it as quickly as possible. Everything was fine. I also used just a tiny amount of espresso powder, because I am not a huge coffee fan, but know it makes the chocolate more flavorful.

Parmesan Chicken

Prep Time: 18 minutes
Cook Time: 15 minutes

Grade: A-

Make Again: Yes

Recipe Source: Cook's Illustrated (March 2007)

Garlic-Potato Soup

Prep Time: 25 minutes
Cook Time: 45 minutes

Grade: A-

Make Again: Yes

Recipe Source: Cook's Illustrated (March 2007)

Some of the prep time and cook time overlaps. You can't prep everything at once, because the potatoes don't go in the soup until after the garlic is almost completely cooked.

I made some bacon to put on top instead of the garlic chips. I think that is a better option for me, because it adds a different flavor, and it was easier. This is a nice hearty soup. However, I think I would up the ratio of red bliss potatoes to the russets actually. Just a little. Otherwise, it was about perfect.

Lemon Cheesecake

Crust Time: 7 minutes
Cook Time: 15 minutes
Cool Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 2 hours (1 hour with oven off)
Curd Time: 15 minutes
Cool Time: 6 hours

Grade: A+

Make Again: Yes

Recipe Source: Baking Illustrated

Recipe Source: Cook's Illustrated (May 2003)

Some of the above can happen at the same time. The work time is between 30 and 45 minutes. That is probably slightly longer than most cheesecakes, but it includes a lemon curd for the top of the cheeecake. Most of the time is baking and cooling.

This is a very nice cheesecake. I made it in a 7" spring form pan, which works well with a half recipe.

Spicy Sichuan Noodles - Dan Dan Mian

Prep Time: 15 minutes
Cook Time: 15 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (May 2001)

This is fast, and really good. The sauce is made from ground pork and peanut butter, and is spicy. I love that it can be completed from start to finish in 30 minutes if you start your pans heating at the beginning.

Spicy Stir-Fried Chicken with Noodle Cake

Prep Time:30 minutes
Cook Time:15 - 20 minutes

Grade: A+

Make Again: Yes

Recipe Source: Cook's Illustrated (March 2003)

I prefer to make this recipe with broccoli and red peppers in place of the bok choy. I also like to use the velveting technique that they used in this version of the recipe found on America's Test Kitchen TV show.

Cold Sesame Noodles

Total Time: 18 minutes

Grade: A-

Make Again: Yes

Recipe Source: Everyday Food (May 2003)

This is a great quick recipe. I make it with Udon noodles, but regular pasta works. The CI recipe is probably better, but this is so quick and easy that I do like it for a quick meal.

Roesti

Prep Time: 20 minutes
Cook Time: 20-25 minutes
Rest Time: 5 minutes

Grade: A-

Make Again: Yes

Recipe Source: Cook's Illustrated (March 2007)

My cake did not come together as much as it should have. I probably under cooked this - my heat was maybe not high enough. I also should have pressed down on cake more during cooking process. Also, my potatoes were quite small - I needed 10! It probably would take a little less prep time with larger potatoes.

I will make this again because it was very tasty. I used more like 2 T of butter instead of 4 and it was still very buttery. 4 would have been too greasy for me.