kaye16's Profile

Joined: December 21st, 2009


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October 17th, 2022

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


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

Slow Cooker Ready & Waiting: 160 Sumptuous Meals That Cook Themselves

By Rick Rodgers
William Morrow Cookbooks - 1998

2nd November 2011 (edited: 3rd November 2011)

Lamb Vindaloo : page 112

I've made this with pork and with lamb. It's not bad for a slow cooker version, very simple to assemble.
- I found 1 cup water much too much to add. Probably only 1/2 cup would be sufficient.
- Second time I toasted and ground coriander and cumin seeds, rather than using already ground.
- Needed salt at the table, but that's OK if you're serving an Indian pickle, which is usually salty.
- 1/4 tsp cayenne doesn't begin to make it hot. I used 1 tsp the second time, and it was hottish, but not in any sense challenging.

For an easy vindaloo, Pork or lamb vindaloo from Madhur Jaffery's Quick & Easy Indian Cooking is better.
For a more authentic version, Goan-style hot and sour pork (Vindaloo) from Jaffrey's Indian Cooking is excellent.

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13th December 2015

Pork and Sausage Cazuela : page 102

Good enough, nothing special. A lot of prep before putting stuff in the crock, which is not really a problem if the results justify it. But this recipe also wants cooking after the crock, a lot of it fairly pointless.
Instead of browning flour, etc., I thickened with potato starch. Much easier.
1/4tsp cayenne is practically nothing in a full crock.

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