kaye16's Reviews
1460 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date | Rating | Recipe Title 
Website: All Recipes
I liked this lots, my DH not so much -- he tends not to like lemony things.
- The recipe calls for "2 zucchini", which is pretty vague. I used 350g (~3/4#) of seeded chunks. (Forgot to weigh beforehand.)
- I cut the sugar back to 1/2 cup.
Really simple to make. Dump everything in the food processor and buzz till it's smoothish. Chill and freeze. Yum!
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The Moosewood Cookbook
By Mollie Katzen
Ten Speed Press - 1977
Tasty, but does not want to make pancakes.
Note to self suggests baking it in a flat casserole.
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Website: Cooking Light
Very good zucchini cakes, using ground quinoa and walnuts to hold together the filling.
- I made a whole recipe, which ended up 11 patties instead of the 8 advertised. Probably they were a bit on the small side. We ate 8 of them. They were good. :-)
- Mini food processor have I not. The quinoa wouldn't grind in the regular processor. Instead I did it in batches in my spice grinder, then transferred the results plus the walnuts to the food processor for the finishing grind. (Also used the food processor to grate the zucchini.)
- The Cucumber-Yogurt sauce is almost really good. Next time I'll coarsely shred the cukes instead of slicing.
Tasty patties, one of the best zucchini cakes I've made.
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Madhur Jaffrey's Indian Cooking
By Madhur Jaffrey
Barron's Educational Series - 1983
It's always a surprise to me to find another winner recipe from such a well-used cookbook. Not sure why I've never made this. It's definitely good.
I used frozen, cooked shrimped (thawed, of course), adding them with the spices and stuff after cooking the zuke.
The recipe neglects to mention what to do with the cayenne, tomatoes, and ginger; I just added this with the other ingredients.
This is actually fairly quick to prepare. Cutting up the zucchini is a bit tedious, but doesn't really take all that long.
As suggested, served with Spiced Basmati Rice
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Super yummy. Three of us ate all of this; I suppose it could have been stretched to four.
The recipe (in my edition) doesn't mention what to do with the cayenne, tomatoes, and ginger. I added these with the rest of the ingredients in this part of the list.
Because of tomato allergy in house, I used some home-made (seedless) tomato sauce plus a bit of tomato paste instead of the canned tomatoes.
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Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals
By Moosewood Collective
Clarkson Potter - 1996
Another household favorite. A half recipe serves three.
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Marcella Cucina
By Marcella Hazan
William Morrow Cookbooks - 1997
A nice, quick pasta dish. I used up what are probably the last zucchini from the garden this year and one of the last tomatoes.
Think the first cooking of the zukes is a bit on the long side. I would start checking at under 10min. Maybe mine were too thinly cut? By the time they spent another 10min with the tomatoes they were a bit soggier than I prefer.
Tasty. Wanted a good dose of salt at the table and lots of freshly ground black pepper.
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Website: Eating Well
Pretty good. Made a half recipe, using an 8" square casserole.
The recipe takes a long time in the oven (2x 45 minutes, more or less), but you can be busy with other things while this is happening. Nothing's difficult to do.
The recipe says it serves 12. We will have 4 servings (oink, oink) out of half, making 8 total serving.
No pepper Jack; used mimelotte with added chopped jalapeños. Add lots of jalapeños at the end, maybe double what's asked.
This might be good at a buffet dinner.
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Website: The Food Network
Definitely a hit. DH, who doesn't usually like zucchini dishes, said he liked it!
I'm not sure about the size of the zukes, though. It asks for 2 medium ones, about 1#, for 4 people. I used two smallish ones, at well less than a pound. (I weighed, but don't remember :-( ) Now, the zukes/courgettes I buy in Europe (both in NL and in FR) are much larger than I remember zukes being in the US. These were what I'd call average/medium in the US, but nowhere close to one pound.
Anyhow, I used my two zukes, with all the coating and the two of us ate it all. Could have served three, but it would have been a stretch to serve four since it was very popular.
I used the microplane to grate the parmesan, so I didn't have the nice long shreds that are shown in the picture.
Not finding any bread crumbs in the freezer, I used paneermeel/chapelure, which is store-bought bread crumbs (fine).
Definitely a keeper.
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The Quick and Easy Vegetarian Cookbook
By Ruth Ann Manners
M. Evans - 1978
This is my go-to recipe of zucchini pancakes, even if I embroider upon it.
The recipe says it serves 4 as a main course; as stated, it serves only 2 who aren't particularly hungry. This evening I made about 1.5 recipe (needing to use up zucchinis and thinking I'd have some for the freezer) and we ate them all. They were good, and I'll have to do this again before long, since I've got lots of zukes to use up.
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Website: Taste of Home Recipes
Shades of the 70s! This is a bisquik pie thing. Haven't made one of these in ages and ages. Still good nevertheless.
This is a nice wayf to use up some of the excess of zucchini from the garden.
I had to make bisquik (1cup flour, 1-1/2tsp baking powder, 1/4tsp salt, and 1tbl veg oil or melted butter), but it worked fine.
Think it took slightly longer than 35min to cook, but maybe I only set the time for 25min at the beginning.
We'll have two meals of this, i.e., four servings rather than six.
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Vegetarian Cooking for Everyone
By Deborah Madison
Broadway - 1997
A good way to use some of your zucchini garden bounty.
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Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds
By Madhur Jaffrey
Clarkson Potter - 1994
Very good salad, not just with Indian meals.
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Website: Flavor of Italy
flavorofitalyblog.blogspot.com
I've made this twice now. The first time I grated the zucchini with my food processor, which resulted in quite large strands. Neither of us liked this at all. The second time I made it, I used my immersion blender to zap the "broth", and it's much nicer texturallly.
We both through the cinnamon flavor too strong in the first batch, so I reduced this by half in the second batch. Much better.
I added the vanilla when I took the broth off the flame.
Did not use walnuts either time.
I used 2% milk rather than whole milk, since that's what we keep in-house.
I used the weight measure for the grated zucchini, rather than the volume measure, which would have been a smaller weight.
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Vegetable Harvest: Vegetables at the Center of the Plate
By Patricia Wells
William Morrow Cookbooks - 2007
This was surprisingly good. It should be a starter, I expect, but because the broiled fish was so fast, I served it as a second course. My lemon thyme was dried leaves from a plant that's given up the ghost. Wasn't crazy about the pistachio oil on its own, but the combination with lemon juice worked well. And the zucchini and avocado slices went well together. It was pretty on the table and tasted delicious.
18jul22: We had this as a starter yesterday and I had lots of extra zucchini slices. Tonight we had those plus some smoked trout (salmon would be just as good) topped with a sprig of dill as a very nice starter. Another alternative for the zucchini slices.
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Website: Smitten Kitchen
Very good pancakes, with the plus point of using the the garden bounty. (Still working on shredded zucchini from the freezer.)
I made a whole recipe as dinner for two. There were more than 12 pancakes, I'm pretty sure, but I didn't count. I thought we'd have extra for another dinner. Thenm, for a while we thought we'd have a few for breakfast tomorrow. But in the end we ate them all. They were good.
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Tofu Cookery
By Louise Hagler
Book Publishing Company (TN) - 1991
Simple to make and very good. Needs the salt (to taste).
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The Essential New York Times Cookbook: Classic Recipes for a New Century
By Amanda Hesser
W. W. Norton & Company - 2010
Very simple. Very good.
I defrosted 2 cups of grated zucchini. As a side for two, probably 3 cups would have been better. Will definitely do this again.
Made this a second time and liked it again. It is probably a good idea not to overdo the vermouth. However, the vermouthed zucchini went really well with the chicken and blueberry sauce that it accompanied.
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Marcella Cucina
By Marcella Hazan
William Morrow Cookbooks - 1997
A nice pasta sauce, best made when the garden overflows with zucchini and tomatoes are at their best.
A bit of prep work required (slicing the zukes, peeling/seeding/chopping the toms), but it comes together easily after that.
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Greene on Greens
By Bert Greene
Workman Publishing Company - 1984
A very nice salad, surprisingly good.
I didn't have a red bell pepper on hand, so I used some roasted ones from a jar.
Thinly slicing a peeled lemon was non-trivial. :-)
Made a nice starter on lettuce leaves.
Needs to be made ahead, since it sits for an hour (or more, I'm sure).
Would be a nice starter for company.
One-day old leftovers were surprisingly good. One more day, and the zucchini would be pretty soggy though.
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Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
By Madhur Jaffrey
Clarkson Potter - 2002
This is a super salad, a hit at home and a hit as potluck. Even my DH, who is not a zucchini fan, likes it.
Jaffrey suggests cutting the zukes into 1-1/4" segments. This seems too big to me, so I cut them about 1/2"-3/4". And, since European courgettes are typically bigger than American zucchini, I half or quarter them first. A tidy bite-size is the idea, I think.
It's important either to really undercook the zucchini bits or to cool them fairly quickly so they don't get too soggy. You want them to still have some crispness.
Better to start out with about half the prescribed dressing. It's easier to add more olive oil and lemon juice if you think it needs it than to take it out.
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Website: Herbivoracious
On the perpetual summer quest to use up the garden zucchini bounty, I latched onto this recipe when it showed up in my inbox. I made a half recipe, a nice meal for two served over couscous, with all the spices (except the salt). No dried mint in the house (not even teabags), so I used fresh. Cayenne instead of Aleppo pepper (which I hope I find some day).
Very tasty, a definite do again. Nice because all ingredients tend to be in the house, even the preserved lemons these days.
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Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals
By Bruce Weinstein, Mark Scarbrough, Lucy Schaeffer
Wiley - 2009
Made a half dose of this, dinner for two, with some mushroom-flavored pasta, curly trumpets (supposed to look like chanterelles). Quite easy and tasty. There are a lot of appealing recipes in the section (Pasta in Cream Sauces). Good start for this book.
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American Wholefoods Cuisine: Over 1300 Meatless, Wholesome Recipes from Short Order to Gourmet (Plume)
By Nikki Goldbeck, David Goldbeck
Plume - 1984
At our house, this recipe srved 2 as a the main course, tasty and fast.
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Website: Eating Well
Very nice variation on a black bean salad. Easy to make and tasty. Made a half recipe, served with a mâche/rocket mixture.
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Vegetable Harvest: Vegetables at the Center of the Plate
By Patricia Wells
William Morrow Cookbooks - 2007
Good stuff. Made it for the Zucchini Carpaccio, but having no trouble using it up on other things.
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Website: Milk Street
Easy to make and tasty. I made a half recipe with two kip filets. Used piment d'Esplette in place of Aleppo pepper.
Stir together the flour-za'atar mixture for dipping the chicken, make the salad, prep the za'atar-walnut mixture for the topping, get the pomegranate molasses out, heat some oil in a skillet. Beat a kip filet till thin, dip it in the za'atar mixture, fry it, plate it, drizzle on the molasses, plop some salad on, and sprinkle with the nut mixture and you're ready to eat. Somewhere in there, pour some boiling water over some couscous and you've got a whole meal.
I love pomegranate molasses, and carefully measured it. Maybe there could have been just a trifle less, so it's just a hint and not a wallop.
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The Big Book of Bread Machine Recipes
By Donna Rathmell German
Bristol Publishing Enterprises - 2002
Basic/Rapid/M/d
Pretty good bread. Next texture and crust. Not 100% sure of the za'atar, but think it will be good with butter for breakfast.
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The Art of Cooking for Two
By Coralie Castle, Astrid Newton
101 Productions - 1976
Very good. I use whatever fish is available. Chipotle flakes instead of crushed chili are good.
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The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen
By Clotilde Dusoulier
Clarkson Potter - 2013
I mixed this in the food processor, more or less following Jones' alligator method of pulses. It was a bit damp, but rolled out fine between waxed paper as directed in Curried Leek Tatin. The crust was tasty and had a nice texture. Definitely one to try again.
There's an interesting variation using some buckwheat flour given.
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At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
By Madhur Jaffrey
Knopf - 2010
About as simple as a recipe can get. Equal amounts of sweetened condensed milk and whole-milk yogurt stirred together, then baked in a bain-marie till done. The sweet and tart combination worked really well.
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The Olive and the Caper: Adventures in Greek Cooking
By Susanna Hoffman
Workman Publishing Company - 2004
Probably the cake is excellent on its own. With the syrup added, it was toothachingly sweet, even though I reduced the sugar in the syrup. Nice taste, but ...
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Madhur Jaffrey's Indian Cooking
By Madhur Jaffrey
Barron's Educational Series - 1983
This is the best raita recipe. Cut back salt. Only use fresh mint.
On TV, Jaffrey decorated this with a crossed lines of paprika and a mint leaf in each quadrant, a pretty for presentation for a party.
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The Art of Cooking for Two
By Coralie Castle, Astrid Newton
101 Productions - 1976
One of our favorite salad dressing. Simple to make,
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The Olive and the Caper: Adventures in Greek Cooking
By Susanna Hoffman
Workman Publishing Company - 2004
In themselves, yellow split peas are only marginally more interesting than green split peas. I'm not sure why I thought adding some olive oil, an onion, and some chopped garlic was going to do something special. No, just some (quite well-cooked) yellow split peas.
The toppings make the difference. The Pickled Red Onions were quite good. The Wilted Parsley or Cilantro Topping was okay. (I was too lazy to do the tapenade or even to get a jar out of the pantry.)
The best topping was liberal slugs of Chipotle Tabasco.
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At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
By Madhur Jaffrey
Knopf - 2010
An easy, tasty rice dish. The sesame seeds were an interesting addition, not typical of Indian rice dishes in my experience.
Relatively easy to make with only two groups of spice additions. :-)
Makes a huge quantity. I made a half recipe, should serve 2-3. We'll get four generous servings from it.
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African Cooking [Time-Life Foods of the World series]
By Laurens Van Der Post, Photos Brian Seed and Jeffery
Time-Life Books - 1970
This is really delicious chicken, easy to make. A bit time-consuming because of the marinating time, but otherwise not bad. Would hold well, making it good for a dinner party.
- Used 9 thighs instead of a whole chicken.
- Used 1 habanero (seeded) for the 1-1/2tsp chopped chiles. This was good, nicely tingly, but not challenging.
- Used about 2tsp salt; the first time I made this I noted that 1tbl indicated was too much.
Seriously good.
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The Bold Vegetarian
By Bharti Kirchner
HarperCollins,Australia - 1995
This variation of Yam Masala (p144), with chickpeas added, is a main dish that serves 2. (Serving 3 as Kirchner suggests would be a bit skimpy.)
I served this over brown rice. The recipe suggests using onion, tomatoes, and cilantro as a garnish. Since I'd already made Madhur Jaffrey's Cachumber as I side, we just used that as a topping.
Easy to make and very tasty.
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A taste of Chinatown
By Joie Warner
Little, Brown/Flavor Publications Book - 1989
This was super yummy. I made a whole recipe (with two kip filets -- aka skinless boneless chicken breast halves) and indeed it serves four people. My two breasts weighed about half of what was asked, so served for two, but we're stuffed.
This was really good. You marinate the chicken overnight or from the morning, and can make the sauce ahead. The frying of the chicken bits is all that remains.
I made the batter as shown. It wasn't thick as described, so I added probably close to another 1/2cup of flour. There was lots left, so it might be better to start with 1/2cup water and work up to a manageable "thick".
Nevertheless, this was wonderful, with crispy chunks of chicken and a delicious sauce.
... Also there's a typo in my book that I had found previously. at the end of the first page, a line is missing. It should read: When hot, add garlic, ginger, black beans, and grated zest.
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One Good Dish
By David Tanis
Artisan - 2013
This was easy and very tasty. The full recipe served us two generously; three servings would work; four would be mighty skimpy.
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The Greens Cookbook: Extraordinary Vegetarian Cuisine From The Celebrated Restaurant
By Deborah Madison, Edward Espe Brown
Bantam - 1987
I've made this tart a number of times. It's portable and always a hit.
- I use my own pie crust, Judith Jones' Tart Dough, frozen then blind-baked as Madison suggests.
- I do all the mixing in my food processor. Easy and less clean-up.
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Verdura: Vegetables Italian Style
By Viana La Place, Ann Field
Cookbooks - 1998
A good soup. A bit long in cooking, so not for weeknights (unless made ahead and reheated).
Maybe because it was puréed to smoothness, it didn't seem like a dinner soup. We thought it would be better in a mug, accompanying a sandwich.
Looking forward to the leftovers.
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Jeannette's secrets of everyday good cooking
By Jeannette Seaver
Knopf : distributed by Random House - 1975
The first time I made this, I scaled it back to fit a smaller dish. Used dry white wine. I expect a sweeter, or at least fruitier wine would be best. Or, I've noted, to try it with pineau.
Today, I made this again in the 8" pie plate asked for, using limoncello. The plate was quite full and overflowed making a mess in the oven; next time a bigger dish! The limoncello wasn't bad at all, but I might not use the cinnamon with the lemon if I did that again.
The recipe says the tart serves 4-5. We will have 6 servings from it. Four would be awfully big, and who can cut a tart into fifths?
Seaver says the alcohol evaporates during baking. I think there's still quite a bit left. Not strong, but still there.
An interesting tart, very easy to make, and worth playing with till you find the "perfect" wine. Could also be considered a way to use up a half bottle of wine, should such a thing be hanging around, or perhaps a bottle of wine that turned out to be too sweet to drink.
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The Olive and the Caper: Adventures in Greek Cooking
By Susanna Hoffman
Workman Publishing Company - 2004
I made this with cilantro. No wilding evident. And barely any vinegar flavor. I added another slog, so all leaves would be coated, maybe 1tsp in all. Ok, but nothing special.
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High-Flavor, Low-Fat Vegetarian Cooking
By Steven Raichlen
Penguin (Non-Classics) - 1997
A bit plain looking, but quite a tasty tart!. I didn't use lowfat cheddar or sour cream.
A bit time-consuming to assemble (nothing hard though), then 50min in the oven.
Serving size is a bit ambitious. I'd think it served 4-6 as a main, rather than 8.
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The Way to Cook
By Julia Child
Knopf - 1993
A pretty good way to do wild rice. I liked it a lot, my husband not, and we haven't figured out the difference.
This variation says the duxelles are "finely diced sautéed mushrooms" but in the recipe for Mushroom Duxelles it says they should only be diced. (Diced was fine.)
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The Big Book of Bread Machine Recipes
By Donna Rathmell German
Bristol Publishing Enterprises - 2002
This is our favorite ABM whole wheat bread right now. I always do it on Whole Wheat Rapid. (Am I the only one who's noticed that breads done on Rapid are better than those done with the regular timing.?) I generally use wheat bran, since I'm out of oat bran and haven't found it in France yet.
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Vegetarian Suppers from Deborah Madison's Kitchen
By Deborah Madison
Broadway - 2005
"Serves 4 generously". I'd guess so, because a half recipe served two very generously. Generously and well.
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Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food
By Diana Kennedy
North Point Pr - 1989
This is the *best* recipe I've found for making whole wheat pasta, which I don't ordinarily like much. It makes a tasty, chewy pasta, cut as tagliatelli, fettucine, or spaghetti. Roll to 5.
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The Moosewood Cookbook
By Mollie Katzen
Ten Speed Press - 1977
Not sure this one made in into the newer verion. Too bad, because it's quite good, if not low enough in fat.
Can make ahead to the baking point, and cook when it's convenient.
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