Delenn's Reviews
22 recipes reviewed. Showing 1 to 22Sort by: Book Title 
| Date | Rating | Recipe Title
1,000 Italian Recipes
By Michele Scicolone
Wiley - 2004
This recipe was just ok. It's great for a base but one family member grabbed an Italian dressing and doused the salad and it was a lot better. If I make it again, I think I might add hard-boiled eggs and onion.
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I really like this recipe. It's quick and you can really taste the Marsala. I have a 12 year old that doesn't like this recipe for the same reason. All of the adults thought it was good.
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This came out very well.
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I usually make this dessert using the softer lady fingers. It's my first time working with savolardi-a hard lady finger cookie that softened nicely with the espresso.
This was so easy to put together that I almost felt like I was missing something.
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This is a quick side to make. I love the way Marsala in this.
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The Complete Book of Greek Cooking
By St. Paul's Greek Orthodox Church
William Morrow Cookbooks - 1991
I have made pastitsio twice and this recipe is the better one but, it is still dry. I have to figure out how to change that. Possibly making extra sauce and mixing the pasta with it.
The recipe called for an 11x14x2 pan. I didn't have that, so I got a tin foil roasting pan. It makes a ton. I think that if I use a a pound of pasta then I might be able to drop the pan size down to 9x13. Now that I have made it once I am comfortable enough to play around to make it fit in that 9x13 pan.
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This was so quick and easy. I did double the sauce and I am glad that I did. I used canned artichokes and I could easily just have left those out due to personal taste. Next time I think I am going to season the chicken more-maybe add some garlic.
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I wanted to make a cake that was not an all day involved affair. This came together very easily. I am very surprised at how light this is.
I panicked when I initially poured the syrup over the cake, however, the cake absorbed it all. It has a very light orange flavor. I can see making this when I don't have a lot of time or when I have several other dishes that require more involvement. Although, I probably would not make this for company.
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I have had better. It's good for a basic recipe.
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This had entirely too much garlic in it for us. I want to remake this without the garlic or maybe roasted garlic.
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This was awesome just the way it is. However, the recipe says to use a blender. Tried it. Didn't work out well for me. I dumped it all into a food processor and called it a day.
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I have not been able to acquire Greek sausage (sweet or other). I went to the local import store and not only did they not carry it or know what I was talking about but recommended a seremska (sp?) sausage. It's Serbian. Serbia is a 9 hour drive from Greece-sure, totally justified. Nice sausage but totally inappropriate here or, so the household has declared. I am not rating the sausage. I'm merely offering a cautionary tale so that you too won't be banished from the kitchen or have someone accidentally on purpose misplace your cookbook.
So, pan fried onions and green peppers it is! That has to be a universal dish. I think the addition of wine and tomato sauce was a nice change of pace.
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I did not scramble the eggs and the sauce came out perfectly. However, nobody really liked the sauce but me. This is unfortunate because it is very easy. One individual said that the sauce was too strong and one individual said that the sauce had no flavor. The recipe as written was great.
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This is a great recipe. I thought the lemon juice would be overpowering but it wasn't. The parsley does make a difference. In some recipes the parsley is just for looks or there is not enough included to make a difference in taste and I might skip that if I do not have it on hand. This is a recipe where it just has to be in it.
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Food and Memories of Abruzzo: Italy's Pastoral Land
By Anna Teresa Callen
- 2000
This is a very simple recipe that delivers phenomenal results. Many pollo alla cacciatora recipes have quite a bit of liquid included to cover pasta. This does not. It really is all about the chicken.
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Website: Food.com
I make this 2-3 times a month and it comes out great every time. I rely on it because of the speed and everybody that has tasted it loves it.
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Kibbee 'N' Spice and Everything Nice : Popular and Easy Recipes for the Lebanese and American Family
By Janet Kalush
J. Lorraine Co. - 1999
This is the only lemon chicken that I will eat. It has a lot of flavor and it does not take a lot of work.
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Meze: Small Plates to Savor and Share from the Mediterranean Table
By Diane Kochilas
William Morrow Cookbooks - 2003
The recipe calls for 1 pound Greek feta, however, when I went to my local Greek grocery it was explained that French feta was softer and would be easier to work with for this recipe. It occurred to me that I either need a much better quality olive oil or to cut back on that. It took 24 hours for this to mellow enough to eat.
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The Olive and the Caper: Adventures in Greek Cooking
By Susanna Hoffman
Workman Publishing Company - 2004
This is my second time through this recipe. It really is very good. The first time that I made this I used olive oil to brush on the phyllo. I thought that it made the phyllo heavier. This time I used butter which I like much more.
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I love this recipe. The filling is divided into thirds and it is a very small portion. My immediate thought was that I should have doubled the filling. However, the end result was a perfect balance between eggplant and the filling.
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This is my second time through this recipe and the wow factor is kind of gone. It's still very good. However, because there is actual Greek yogurt available I have used this instead of following the thickened yogurt recipe for the sweetened yogurt. The second time that I made this I used a US brand name Greek yogurt which had an after taste. That is a mistake that I won't repeat.
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The Ultimate Chocolate Cookie Book: From Chocolate Melties to Whoopie Pies, Chocolate Biscotti to Black and Whites, with Dozens of Chocolate Chip Cookies and Hundreds More
By Bruce Weinstein, Mark Scarbrough
William Morrow Cookbooks - 2004
When I was making this, I kept thinking it was a pain the neck and these had better be good cookies. The last step in making the dough is to add the chocolate chips. There were so many that it was just easier for me to mix them in with my hands. I had to cut down the cooking time at least two minutes in my oven. I found the rotating the sheets irritating as well.
The end result was a crispy chocolaty sensation and it was all worth it. I was just in the middle of a mental tantrum because it was the first run through a recipe.
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