denise's Reviews
45 recipes reviewed. Showing 1 to 45Sort by: Book Title | Date | Rating | Recipe Title
The 1997 Joy of Cooking
By Marion Rombauer Becker, Ethan Becker, Irma S. Rombauer
Scribner - 1997
Best classic ground-beef american style taco filling, for those of us who don't want to use the preservative and junk filled taco spice packet. Do not skip the anise seeds, as I think they are the secret to the flavor - use fennel seeds if you don't have or can't find anise seeds.
useful (0)
Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras
By Moosewood Collective
Clarkson Potter - 1999
My favorite recipe in the entire book! I make this frequently. Sometimes I omit the navy beans to make a less filling soup.
useful (0)
The Best Recipe
By Editors of Cook's Illustrated Magazine
Boston Common Press - 1999
Great easy low-temp method - very tender and juicy roast.
useful (0)
The Complete Asian Cookbook
By Charmaine Solomon
Tuttle Publishing - 1992
Yes, you can buy bags of this already made, but sometimes you just want to make it yourself. For a special occasion, of course. I brought this and fried channa dhal to a new years eve party. I ended up frying the sev twice to get it extra-crispy.
useful (0)
Delicious pilau - great technique. I cut back on the salt a bit.
useful (0)
This is a must-have at any feast, alongside the meat curry and the dhal. Delicious!
useful (0)
365 Ways to Cook Chicken
By Cheryl Sedeker
Harpercollins - 1986
Yummy roast chicken. Very easy.
useful (0)
Vegetarian Cooking for Everyone
By Deborah Madison
Broadway - 1997
Love this one.
useful (0)
The Best Recipe
By Editors of Cook's Illustrated Magazine
Boston Common Press - 1999
Foolproof and flawless - I make it this way every time!
useful (0)
Great scalloped potatoes - fast and relatively easy. No messing with white sauce.
useful (0)
365 Ways to Cook Chicken
By Cheryl Sedeker
Harpercollins - 1986
Great idea for coating without gluten. Delicious. A little tricky to get the coating to stay on. I recommend getting the chicken coated, and then refrigerating for at least an hour before cooking - stays on better that way.
useful (0)
The Complete Asian Cookbook
By Charmaine Solomon
Tuttle Publishing - 1992
Fantastic and flavorful condiment. Great with dosas or anything, really.
useful (0)
This curry takes some time - easier if you can start with a boneless lamb leg. Be sure to cook over very low heat and for quite a long time. Wonderful results.
useful (0)
Nice simple pilau recipe - with beautiful results.
useful (0)
Good recipe. Traditionally the cheese is fried (this recipe is no exception), but I prefer to add the cubes of panir cheese close to the end, without frying. I think the texture is better. If you love peas and cheese, you'll love this.
useful (0)
The Best Recipe
By Editors of Cook's Illustrated Magazine
Boston Common Press - 1999
Wonderful FAST chicken stock for soups and cooking. Excellent technique! This has been my standard recipe for years.
useful (0)
Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras
By Moosewood Collective
Clarkson Potter - 1999
Yummy dressing. Very thick - I kept adding water until the consistency was right.
useful (0)
French Home Cooking
By Janet Kessel Fletcher, Hallie D. Herron
Cole Group, Inc. (Santa Rosa, CA) - 1989
Ecxcellent onion soup - no beef or chicken broth necessary. 3 types of onions - not the traditional, but fantastic.
useful (1)
The Complete Asian Cookbook
By Charmaine Solomon
Tuttle Publishing - 1992
Super special lamb dish. Takes some time, but the results are incredible. 6 stars. Amaze your friends!
useful (0)
Must-have condiment. Cooling and delicious.
useful (0)
Delicious and a kid-pleaser. Nice week night curry.
useful (0)
Nice and simple, and who doesn't love meatballs. Change of pace from Swedish Meatballs at your next potluck
useful (0)
Yummy and rich chicken curry.
useful (0)
Vegetarian Cooking for Everyone
By Deborah Madison
Broadway - 1997
Yummy - great cure for the cold! Nice with noodles. Also a good stock for potato soup.
useful (0)
The Complete Asian Cookbook
By Charmaine Solomon
Tuttle Publishing - 1992
Yum!
useful (0)
There are 3 recipes for this spice mix included. I have tried 2 of the 3 (No. 1 and No. 3). Better than most blends available, and you can mix up a small batch.
useful (1)
Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras
By Moosewood Collective
Clarkson Potter - 1999
If you like beet borscht, this is something similar, but a nice change of pace.
useful (0)
The Complete Asian Cookbook
By Charmaine Solomon
Tuttle Publishing - 1992
When making a feast, I always include this alongside a meat curry. On pauper's night, it is great with rice and yoghurt. You can thin it with more water and eat as a soup.
useful (0)
Love this chicken curry!
useful (0)
The Best Recipe
By Editors of Cook's Illustrated Magazine
Boston Common Press - 1999
Flawless!
useful (0)
365 Ways to Cook Chicken
By Cheryl Sedeker
Harpercollins - 1986
Main course salad for summer - very refreshing!
useful (0)
The Best Recipe
By Editors of Cook's Illustrated Magazine
Boston Common Press - 1999
The perfect classic chicken salad.
useful (0)
Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras
By Moosewood Collective
Clarkson Potter - 1999
Good - not great. A bit boring. I have many favorite lentil soups in other cookbooks, so I probably won't make this one again.
useful (0)
365 Ways to Cook Chicken
By Cheryl Sedeker
Harpercollins - 1986
Great!
useful (0)
The Complete Asian Cookbook
By Charmaine Solomon
Tuttle Publishing - 1992
This is a dish created by the author's husband. You make a spice paste and rub it on a whole chicken, leave for an hour, and then roast. This works great with chicken pieces as well, and on the grill. EXCELLENT!
useful (0)
365 Ways to Cook Chicken
By Cheryl Sedeker
Harpercollins - 1986
Nice flavor. If you like tarragon, you'll like this.
useful (0)
The Complete Asian Cookbook
By Charmaine Solomon
Tuttle Publishing - 1992
Delicious! I sometimes add mushrooms, green peppers, and chunks of green tomato late in the cooking (for the last 15 minutes or so). I was introduced to the use of these vegetables in bhuna murgh at a local restaurant.
useful (0)
The Best Recipe
By Editors of Cook's Illustrated Magazine
Boston Common Press - 1999
Great ribs - I've used this technique with a variety of rubs, with and without the barbecue sauce. Good technique. DO NOT SKIP the long rest at the end (foil wrapped slabs in brown paper bag).
useful (0)
Vegetarian Cooking for Everyone
By Deborah Madison
Broadway - 1997
Fantastic dish!
useful (0)
The Complete Asian Cookbook
By Charmaine Solomon
Tuttle Publishing - 1992
I have made this a few times. Last time I blanched cubed eggplant instead of grilling whole eggplants (I think this was a technique from Yamuna Devi), and it turned out great, with a wonderful texture.
useful (0)
This is a really nice ecomical curry. Instead of using hard boiled eggs, I make a thick 6-egg omelette and cut it into slices (maybe 1/2" x 1/2" x 2"). MUCH better this way. This is how I remember having egg curry in India.
useful (0)
The Best Recipe
By Editors of Cook's Illustrated Magazine
Boston Common Press - 1999
Really good - I skip the eggs. I prefer to boil the potatoes the night before, refrigerate overnight, and peel when they are nice and cold. I think the potatoes have the best texture this way.
useful (0)
The Complete Asian Cookbook
By Charmaine Solomon
Tuttle Publishing - 1992
Outstanding! This is my dad's go-to beef curry recipe.
useful (0)
Great potato side dish, or breakfast side for eggs. Also good on dosas.
useful (0)
365 Ways to Cook Chicken
By Cheryl Sedeker
Harpercollins - 1986
Easy and fantastic! I have made this many many times. I often prepare it in the Romertopf. Don't miss this one.
useful (0)