Shepherd's Pie

Prep Time: 40 minutes (35+5)
Simmer Time: 20-25 minutes
Cook Time: 20-25 minutes

Grade: A-

Make Again: Yes

Recipe Source: The America's Test Kitchen Family Cookbook

Recipe Source: Cover & Bake

This was good, but I don't know that I liked it better than the Cook's Country Version which is similar but uses beer instead of wine. I used ground beef instead of lamb, and it works fine, IMO.

Molasses Spice Cookies

Prep Time: 21 minutes
Cook Time: 10 minutes (per sheet)
Cool Time: 5 minutes (on pan)

Grade: A

Make Again: Yes

Recipe Sources:
~ Cook's Illustrated (Jan 2002)
~ The America's Test Kitchen Family Cookbook
~ Baking Illustrated

The prep time includes rolling all cookies in sugar. I get more than 22 cookies from this recipe, because I like them a little smaller (and then just eat more!) I'm not sure what is better, this one or the Everyday foods Ginger cookie recipe. I really like spicy cookies.

Stuffed Cabbage Rolls

Prep Time: 60 minutes
Cook Time: 90 minutes

Grade: B

Make Again: ?

Recipe Source: Cook's Country (February 2005)

Recipe Source: The America's Test Kitchen Family Cookbook

These taste very good and the sauce was quite tasty with the gingersnaps added. But they are a lot of work, so I'm not sure that I would make them again, since it is kind of a simple meal. However, it does make quite a lot, so I have a lot of frozen leftovers, which may mean I do this recipe again sometime in the future.

If I do, I think I will try mixing the crumbled gingersnaps in with the sauce at the beginning. I found they clumped a bit on the top and it was too hard to redistribute without messing up the rolls.

One Pot Southwestern Chicken and Rice

Prep Time: 21 minutes
Cook Time: 25-30 minutes

Grade: B

Make Again: Maybe

Recipe Source: The America's Test Kitchen Family Cookbook

I prefer cooking boneless chicken breasts because I am squeamish around things with bones, so I don't use these types of recipes very often. But I did have some chicken in the freezer that I wanted to use, so I tried this one. It was pretty simple and it does taste quite good. I'm just not sure I will make again when I have so many chicken recipes to choose from.

Oatmeal Scones

Prep Time: 20 minutes
Cook Time: 12-14 minutes
Cool Time: 30 minutes

Grade: A

Make Again: Yes

Recipe Source: The America's Test Kitchen Family Cookbook

Recipe Source: Baking Illustrated

Recipe Source: Cook's Illustrated (September 2003)

Part of the prep time, (5-10 minutes) was spent waiting for the toasted oatmeal to cool and for the oven to finish preheating to higher temp. This is a pretty easy recipe and very good.

Quick Cheese Bread

Prep Time: 16 minutes
Cook Time: 45-50 minutes
Cool Time: 45 minutes

Grade: A

Make Again: Yes

Recipe Source: The America's Test Kitchen Family Cookbook

Recipe Source: Cook's Illustrated (May 2004)

This is a truly quick recipe for a pretty good loaf of bread. It freezes well if toasted when reheated.

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.

Blondies

Prep Time: 9 minutes
Cook Time: 22-25 minutes

Grade: A-

Make Again: Yes


Recipe Source:

The America's Test Kitchen Family Cookbook

Baking Illustrated

Cook's Illustrated (July 2005)

This recipe is like the recipe we used when I was growing up for "Congo Bars" which I think were mis-named, since congo bars should have coconut in them. They are a little thinner, and cook better for me, so I prefer this recipe. I usually make a half batch in an 8x8 pan, which works well.

Crunchy Pork Chops

Prep Time: 10 minutes
Cook Time: 16-22 minutes
Rest Time: 5 minutes

Grade: A

Make Again: Yes

Recipe Source: America's Test Kitchen Family Cookbook
Recipe Source: Cooks Illustrated (January 2008)

This is super easy and very tasty. I even overcooked the pork (forgot to set my timer properly) and it was still great. The breading is delicious with a lot of flavor and easy to make.

Cream Biscuits

Prep Time: 7 minutes
Cook Time: 15 minutes

Grade: B

Make Again: Yes

Recipe Sources:

Cook's Illustrated Magazine (January 2000)

Baking Illustrated

The America's Test Kitchen Family Cookbook

This is not my favorite biscuit recipe. However, it is a nice way to use up cream, and it is an extremely easy recipe. The biscuits are on the table in under 25 minutes, which cannot be beat.

I prefer other buttermilk biscuits because I like the butter flavor. These are just slightly bland. I will make these again when I have some cream I need to use up, but otherwise, I will stick to other recipes.

Pumpkin Bread

Prep Time: 10 minutes
Cook Time: 50 minutes
Cool Time: 1 hour 10 minutes

Grade: A

Make Again: Yes

Recipe Source: The America's Test Kitchen Family Cookbook

This is a nice simple recipe for pumpkin bread and I will definitely make again. It was very good.

Pizza

Prep Time: 10 minutes
Rise Time: 90 minutes
Prep Time: 30 minutes ?
Cook Time: minutes

Grade: A

Make Again: Yes

Recipe Source: The America's Test Kitchen Family Cookbook


This recipe calls for a food processor and some hand kneading, but I used my mixer and skipped the hand kneading. This worked fine.

Putting the pizzas together was easy for a 3 and 6 year old.




Rolling the dough between parchment paper and a piece of plastic wrap, allows you to roll the crust out fairly thin.












I used the Trader Joe's Pizza sauce and it was pretty good.











Adding cheese.










Putting on special toppings.

Buttermilk Biscuits

Prep Time: 15 minutes
Cook Time: 10-12 minutes

Grade: A-

Make Again: Maybe, but have lots of other great biscuit recipes.

Recipe Source: The America's Test Kitchen Family Cookbook

This recipe is quick and easy, and the results taste good, but other biscuits may be better. This may be the recipe I reach for when I want something really fast, however.

Banana Bread

Prep Time: 10 minutes
Cook Time: 55 minutes
Cool Time: 10 minutes

Grade: A

Make Again: Yes

Recipe Sources:

Cook's Illustrated Magazine (March 1998)

Baking Illustrated

The America's Test Kitchen Family Cookbook

This is a very good banana bread recipe, that I use often. The only flaw is you do need to have a little bit of plain yogurt on hand.

American Chop Suey

Prep Time: 15 minutes
Cook Time: 40 minutes

Grade: A-

Make Again: Yes

Recipe Source: The America's Test Kitchen Family Cookbook

Recipe Source: Cover & Bake

This recipe is so easy, it is kind of a homemade hamburger helper. It isn't the most exciting dish, but it is so effortless and good comfort food, so I like to make this on occasion in the fall and winter.

Chicken Curry Kebabs

Prep Time: 15 minutes
Marinade Time: 1 hour (up to 1 day)
Additional Prep: 15 minutes
Grill Time: 10-15 minutes
Rest Time: 5 minutes

Grade: A

Make Again: Yes

Recipe Source: The America's Test Kitchen Family Cookbook

I liked the yogurt curry combination in this marinade and the chicken was very good. Another nice thing about this recipe is that you can marinade up to 1 day, so you have much of the work done before you actually cook the dinner.

Fruit Tart with Pastry Cream

Pastry Cream: 17 minutes
Cool Time: 3 hours
Tart Time: 40 minutes
Assemble Time: 5 minutes (but I didn't glaze)

Grade: A-

Make Again: Yes, as long as I can master the tart dough.

Recipe Source: Cook's Illustrated (July 2001)
America's Test Kitchen Family Cookbook
Baking Illustrated

This is my second attempt at making a tart. I used the 2nd half of the pastry dough from my Lemon Tart, when I tried making mini tarts. I had trouble with the tart dough again. Last time I thought my oven was too hot, and I made sure that wasn't the issue. So, I am left to believe I didn't prepare the dough correctly. My best guess is that I didn't get the butter pieces small enough in the food processor.



The dough was filled with holes and greasy. It cooked unevenly also. As before, it tasted good, but I need to figure out how to make this dough properly.

I didn't bother making a full beautiful fruit tart, because I was just experimenting, and it wasn't to serve, and I even threw away half of this, because I assumed it wouldn't keep well past 1 day. I will try again, because I think the pastry cream is also very good, and I would love to master this recipe.

Tomato-Braised Green Beans with Basil

Prep Time: 10 minutes
Cook Time: 15 - 20 minutes

Grade: A

Make Again: Yes

Recipe Source: The America's Test Kitchen Family Cookbook

Wow, this recipe was really good. I like green beans just fine, and try to make them once a week during the summer. But this recipe was better than I expected. The flavors were really good and the green beans were nice and tender.

As I was trying this, I realized that it would be really good with pasta, so I cooked some wheat-blend pasta and it was delicious. I have a feeling that is how I will use this recipe the most. It will be a much used summer recipe for me, I believe. To make with pasta, though, I need to remember to cut the beans into smaller pieces. I used less oil than the recipe called for (2 teaspoons instead of 2 tablespoons) and it was still delicious.



My version for putting on pasta: (Serves 2 as a main dish)

2 teaspoons olive oil
1 small onion, minced
2 small cloves garlic, minced
1 pound green beans, ends trimmed and cut in half
3/4 cup petite diced tomatoes with juice
1 tablespoon minced fresh basil
4-6 oz whole-wheat blend pasta
salt

1. Heat oil over medium heat in 12" skillet with a cover until shimmering.

2. Add onion and cook until golden, about 5 minutes.

3. Meanwhile, start pot of water boiling.

4. Add garlic and cook until fragrant, about 30 seconds. (Take off heat to avoid burning.)

5. Add tomatoes and green beans, and a pinch of salt. Reduced heat to low, and simmer for 15-20 minutes, stirring occasionally.

6. When water is boiling, add 2 teaspoons of salt and pasta to water and cook until al dente. Drain when done, saving a little pasta water in case it is needed for sauce.

7. When green beans are tender, with a little bit of resistent to the bite, stir in drained pasta and the basil. Season with salt and pepper and serve.

Guacamole

Prep Time: 10 minutes

Grade: A+

Make Again: Yes

Recipe Source: Cook's Illustrated Magazine (May 1999) and The America's Test Kitchen Family Cookbook

This is my favorite recipe for Guacamole and so very easy. I will make it again and again.