kaye16's Profile

Joined: December 21st, 2009

Pasta e Fagioli from Essentials of Classic Italian Cooking

An easy and delicious soup. I used lardons for the meat. We were thinking that chicken sausages would be good, saucisse de volaille or merguez de volaille, cut in quarters lenghtwise, then into little... read more >

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kaye16's Reviews

2 recipe(s) reviewed. Showing 1 to 2Sort by: Title | Date | Rating

Cooking Light '88 (Cooking Light Annual Recipes)

By Oxmoor House
- 1987

Never seen "scamp", so I used cod. Fish is dredged in paprika-lace cornmeal, then baked. Good enough, but we both thought some chili powder, or at least something more interesting than paprika would have been nice.

I made the sauce as a relish, without cooking or blending anything, and it was super. We both liked it a lot. Kind of like a tartar sauce with more flavor. Definitely something to do again.

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Pretty darn good tuna patties. I'm usually not good with patty things, but these turned out quite well.

I made a half recipe, used one egg yolk for the patty mixture and the white for applying the bread crumbs (rather than a whole egg).
Instead of regular worcestershire sauce as asked, I used white wine worcestershire (nowadays called worcestershire for chicken or some such).

Very good tuna patties. Not good for a weeknight, although they could be made up the night before for baking the next evening.

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