| I probably make this at least once a month it's such a favorite with my family. I usually use all ground beef and jarred tomato sauce. I think it is so much easier than regular lasagne to make and tastes as good (plus there isn't nearly as much cheese so it's healthier too). |
| This was an interesting flavour combination for salmon-- a little bit Indian and a little bit Greek. If I were to make this again, I might add a little oil to the curry paste so it's easier to spread on the salmon. I also might try to cook the salmon for longer at a lower temperature as the currty paste burned a little. |
| These were "pleasing" flavours, but I probably would not make this again. It was a little too soupy, so I would use less cream if making it again. Also, I just wouldn't want to get to attached to any recipe that calls for 1 1/4 cups of heavy cream and is supposed to serve two people! |
| This is a very solid fajita recipe. While the salsa was yummy, I found chopping grape tomatoes a pain, and would just stick with my favorite salsa recipe from the Joy of Cooking in the Future. Jamie says the recipe should take 19 min. to make, and it took me about 40 min. (and I'm no slouch in the chopping department, if I do say so myself). |
| This recipe made me mad. It was one of the most appealing in terms of the photographs when I first looked through the book. Unfortunately, the method simply did not work for me. Olive oil + water + cheese = a sticky, globby mess (not a pasta sauce). What a waste of camembert! Someone else liked this recipe, so maybe I did something wrong. I wouldn't risk it though to find out. |
| I really wanted this to taste better because I really liked the preparation method. While it is better than the Deceptively Delicious recipe that includes cauliflower, I probably wouldn't make this again. In the end, I would rather make a tastier mac'n'cheese and have cauliflower on the side. It makes quite a lot (far more that 4-6 servings as the recipes states). |
| This is a nice, fast weeknight meal. I did not put in the mint (would have a revolt on my hands from the kids). It is a little expensive to make as it calls for 6 oz. of Parmesan. |
| I find it strange that Jamie's stir fry recipes only serve 2. I usually just double everything and the cooking times still seem to work for the most part. I did not serve this on lettuce as called for in the book. I would say that this is a more "sour" than sweet version of this dish. I love his method of using both the leaves and stalks for cliantro (why did I never think to do this?) It's a very fresh tasting stir fry, but I've made the sweet and sour stir fry from America's Test Kitchen Family Cookbook far more. |
| The flavour of this chicken tikka masala is very close to the butter chicken I have to order every time we go out for Indian. However, I found the sauce far too watery. I would hold off on adding the can of water at the end and see if it needs it. Pureeing the diced tomatoes could also add some weight to the sauce. |
| I was hopeful that this would work as the method seemed easy. Unfortunately, it was not done in the expected time, so I had to furiously boil it at the last minute as everything else for the meal was ready. I have found the best way to make rice is just to boil and drain it just like it's pasta. It never gets sticky and I don't have to fuss over the water amounts and getting the timing just right. |
| This is my go-to burger recipe. I use "water" crackers (I think "cream crackers" must be a British thing), and 1 tsp. of regular mustard instead of the Dijon he calls for. I usually don't have parsley on hand, but it's still good. The method of refrigerating beforehand for a few minutes and drizzling with olive oil makes a big difference. This is on of my favorite recipes from this cookbook. |
| Maybe I don't love leeks enough to eat this much of them on their own. I found the texture unappetizing-- maybe cooking the leeks a little longer than the time stated would help. |
| This is my most used recipe from this cookbook. It's easy, versatile, and delicious. I usually make mine with almonds and pecans, but I have thrown in small amounts of pistachios and hazelnuts. I use canola oil instead of the olive oil called for-- it just seems wrong to use olive oil in a recipe that calls for cinnamon and maple syrup. I love to make this on Sunday nights while reading in the kitchen (because you have to stir it in the oven every 5 minutes). My kids love it with any flavour of yogurt and a splash of milk. |
| Sure it's quick, but it's not that good. I would rather put in a little more effort and have a really tasty cake. Or, the mug cake on mel's kitchen cafe (a great blog) is quite delicious if you're looking for a fast dessert. |
| I really wanted to try this recipe once I bought this cookbook. A cake with fudge in it? C'mon! After hunting down some fudge, I was excited to try it out. I found it hard to tell when it was done because of the fudge chunks in the cake. As a result, I think I baked it a little too long. Maybe I'll try it again if I have extra fudge kicking around-- but when does that happen? |
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