kaye16's Reviews
11 recipe(s) reviewed. Showing 1 to 11Sort by: Title 
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Website: Serious Eats
Very easy, tasty dinner.
I had only 2/3 the amount of Italian sausage required, so reduced the recipe that much. This amount easily would serve three, but 4 servings (as advertised) would be a bit skimpy and need some side dishes. I served with a big salad after, but that was all.
Used regular brown mushrooms .
I expect the casserole could be assembled and baked at a later time. I'm expecting the leftovers to be good also, but can't say that from experience yet.
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Easy and really delicious.
I used salmon and haddock for a mix of fish.
I used lardons instead of salt pork or bacon. There was an interesting technique here, cooking the meat till done in just a bit of water, then adding the onion and celery. No hot sauce needed at serving time.
Definitely a keeper.
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Flavors are nice, but the texture didn't work.
We both usually like quinoa, but in this case, it felt gritty against the shrimp, cuke, and chickpeas. I think rice might be better (if longer cooking), or even omit and serve over linguine.
The taste was very good though.
Made a more-or-less 2/3 recipe to serve two. (Whole recipe advertised as serving 3-4.)
Used frozen cooked shrimp. Might cut them in half to make pieces somewhat smaller.
The touch of lemon and cilantro at the end are not to be missed.
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Liked this very much -- earthy taste of mushrooms, with cream, brightened by a bit of lemon and thyme. Yum.
- Not enough sherry and no back-up in house. About half of that measure was dry white wine.
- The recipe did not include cream (only half-and-half) when I printed it. Don't really think that's necessary.
- Didn't use crock pot, but simmered in a closed, cast iron Dutch oven.
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Very good, and easy. Made a half recipe. Used frozen shrimp, some raw, some cooked. Rice had a nice texture, not dry like biryanis can sometimes be.
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An instant favorite. My chicken was smaller than asked, and I spatchcocked it to cook it faster, settting in on top of the potatoes, onion quarters and lemon. Stuffed most of the spiced butter mixture under the skin of legs and breasts. Very tasty. The sauce is good too. (I've mixed the leftover bit with the leftover potatoes and cut up onion for a little salad tomorrow.)
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Ok, it's not spring, so this really isn't seasonal, but it's still very good. The knd of thing I'd make without a recipe really to use up things needing to be used up. Although I doubt if I'd have thought to do broccoli, zucchini, and peas together.
Very easy, very good.
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A pretty good crock pot meal. Served over spaetzle.
The pork and the sauce were tasty. Just the right amount of worcestershire sauce and red wine vinegar to add interest without overpowering.
If you cut meat small, you can probably get away without shredding.
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Half recipe for two people. Yummy chicken bits, a trifle salty we thought, but that's easy to fix next time. Suspect it would work find with breasts if that's all you had.
Cooked under the broiler since it's decidedly not bbq weather.
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This is a really nice variation on a classic pistou/pesto. It uses sun-dried tomatoes with the load of basil. (No nuts.)
I used (seedless) oven-dried tomatoes from the freezer. (I make several batches in the summer when the plum tomatoes are good.)
The recipe says it serves 4-6. I made a half recipe. Although I used all the pistou for two servings of tagliatelle, it would have served three easily.
Very simple to put together. Very tasty.
I originally collected this from the French Revolution blog, but Serious Eats seems to be related in some fashion.
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Drowning with zucchini/courgette from the garden? Eat those flowers before they have a chance to make the veg!
Very simple, nice sauce for (fresh) pasta.
The immersion blender made a fine sauce. Much less mess than the food processor.
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