Most Helpful Customer Reviews
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65 of 74 people found the following review helpful:
4.0 out of 5 stars
Even though I DO make most recipes from scratch, I bought this one. Here's why, January 17, 2006
I grew up with a mother who could make homemade pies from scratch and delectable pastry without having to consult a cookbook But, from time to time, she also gave us frozen pot pies and canned tomato soup..and I still like both types of foods - homemade and "not so homemade".
In short, she was like many parents - a perfectly good cook who had days when she didn't have enough time.
Like her, I enjoy cooking and prefer to make my meals from scratch. But I also have plenty of days when I don't have the time or I'm short of crucial ingredients (butter, cream, milk, parsley, whatever) to spend much time in the kitchen.
On those days, this book has been a great help, allowing me to fix something quickly that my family will still enjoy (and I DO mean enjoy, NOT just barely tolerate). They don't know I'm pulling a fast one. I confess that the first time I tried some of these recipes I felt a twinge of guilt but that quickly passed when my husband and kids raved about the results and actually believed the recipes were STILL made from scratch (!). Okay, okay, so a little guilt remained...but the extra time in my day was worth it.
Having said that, there are some "recipes" here that are nothing more than taking a packaged mix and adding a few spices. Don't kid yourself, folks... a box of Kraft Macaroni and Cheese with some buttered Italian breadcrumbs on top STILL tastes like Kraft. Nothing wrong with that if you like Kraft macaroni and CHeese (I do, my kids do) but don't expect it to taste like homemade.
Other recipes in this book became instant famiily favorites, recipes like Pork Roast with Sherry cream Sauce (cream of mushroom soup is one of those convenience items that is remarkably versatile, making an acceptable base for all sorts of sauces - and, of course, a cup of sherry wine adds quite a bit to that base).
There is a special section on recipes for slow cookers but I found every one of those recipes easy enough to adapt to a regular oven.
I particularly appreciated the variety of tasty appetizers (many of which have been featured on Sandra Lee's television show). Now only are they quick and easy to prepare but most are TRULY from scratch, including Chive Roasted Poatoes with horseradish sour cream, Deviled Eggs (unless you always make your mayo from scratch; I do not) and Lox and Cream Cheese stuffed cucumbers - the latter incudes a great mix of cream cheese, salmon and sour cream with just the right amount of herbs).
ALthough some ingredients are costly (prime rib, lox) there are many others which are well within anyone's budget, using chicken, pork, onions and other routine ingredients. Since my husband is on a low carb diet, I was thrilled to find hte recipe for Mushroom Salad in Cheese Crisps, which took less than 15 minutes to throw together and would have taken less if I hadn't had to briefly cook the cheese crisps. The results looked complicated but were a snap to throw together.
If you are a total food snob and you have the time and energy to plan and make EVERY meal from scratch, no matter how complex the recipe, you probably won't be crazy about this book. For the most part, it contains exactly what it says it does "Semi-Homemade recipes" that take a minimum of time to throw together. As I've discovered, there is nothing wrong with that. Just be sure you pick the right recipes.... then stand back and prepare to be pleasantly surprised by the results.
I also discovered that this book is a WONDERFUL way to get your kids into the kitchen and one son, who now lives on his own, has used his copy so many times that it is practically falling apart and has impressed more than a few dates with his cooking "prowess" and "creativity" (if only they knew his secret).
If you want to introduce your children to cooking, this would be a fine start. From there, you could move on to more complex recipes...but even if they stopped with this book, they'd be far ahead of the average child...and WAY beyond peanut butter and jelly sandwiches.
MY KIDS HAD ME ADD THIS: "Tell people that if they make the cheese crisps that they taste really, really good...but they can smell terrible while they are cooking"
They are right. So if you make these, leave plenty of time for your house to air out because the smell does linger.
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19 of 20 people found the following review helpful:
5.0 out of 5 stars
Sandra Lee books, November 15, 2006
I am a man with a family. I own Semi-Homemade 1 and 2 as well as grilling and slow cooking. Until then I've had some luck with cooking as long as I follow instructions to the letter. Most cookbooks seem geared to spending a half day in the kitchen which after 15 minutes is gone. Sandra's books have given me the confidence to cook. They don't take much time, they are always good, and with her books I cook meals as fine as the finest restaurant in our town. My family is impressed. Her books with their pictures are almost like a menu in which I can see what I want and then set out to make it and most importantly, know that it will be good when I'm finished. There are some minor flaws and if I can work around them, anyone can. Some of her ingredients are hard to find (pre made crepes for example. Some are just not available in our area but what difference can there be between a can of soup with roasted garlic and a can of mushroom soup with a couple of cloves of garlic added? Her books are fast becoming my bible. Thank you Sandra for giving me the feeling that I am a gourmet cook and the confidence to be one. People, especially women, seem to think that a man in his 60's couldn't possibly cook but the women who eat at my house are treating me with new respect. One more thing, we're eating at home more because I can now make everything that a restaurant does but mine is better.
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32 of 38 people found the following review helpful:
5.0 out of 5 stars
Colorful, Useful............Great Recipes!, January 12, 2006
I have read and reviewed countless recipe books but for me this is top-notch.
I believe one of the reasons I like it so much is that it is not complicated, but simple. I don't necessarily mean the recipes, but the format. In the beginning we have the chapters clearly outlined from Italian to Special Occasions. As we turn the pages we see some tips for a helpful, healthful pantry and then we go into our recipes.
Each page contains the recipe, directions and a photo of the dish. It is clear and easy to understand,neat and crisp. I like that. If I'm going to use a recipe I like to be able to see it quickly and do what I need to do. This book does that for me.
The meals look mouth-watering and delicious, photos give you a great visual; all in all one great cookbook and I recommend it.
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by Sandra Lee
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