kaye16's Reviews
1460 recipes reviewed. Showing 51 to 100Sort by: Book Title | Date 
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Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
By Moosewood Collective
Simon & Schuster - 1994
This is billed as a main-dish salad. I usually serve it as a first course. Very good. (Can add a can of black beans, warmed with the corn.)
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We've had this many times and always like it.
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The book's spine is broken at this page. The paprikash is good, but this is where we learned to love spaetzle.
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This is a good basic fried rice recipe. Of course there are zillions or variations possible, but I often look at this page just to get started when I have a fried rice urge.
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This recipe is a good idea, but there is way too much Old Bay seasoning used. I thought about 1tsp per fillet would be fine.
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I used to make this on shopping night, after coming home with the shrimp. A really tasty dinner, over rice.
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Kitchen Scraps
By Pierre Lamielle
Whitecap Books Ltd. - 2009
Easy to make and very tasty. A pretty addition to a plate also.
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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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Nothing fancy, but easy, fast, and tasty. Could be served in smaller portions over lettuce as a starter perhaps.
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Kind of an omelet with lots of variations.
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Easy, fast, tasty.
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Whiz the soy sauce and peanut butter (or any nut butter) in the blender, toss with some sautéed onions and some (leftover) cooked grain, and you've got a great tasting side for the rest of the meal.
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Put everything in the blender, whiz, and you've got a great salad dressing.
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Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
By Moosewood Collective
Simon & Schuster - 1994
My notes say to halve the quantiy of pine nuts. Otherwise, this is a great recipe. The beans can be served warm, or cold over a bit of salad.
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Jeannette's secrets of everyday good cooking
By Jeannette Seaver
Knopf : distributed by Random House - 1975
Until I discovered Judith Jones' pie crust recipe, this was the one I used. It's simple and makes a great crust.
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I haven't made this yet, but love her breezy style that makes it seem so simple.
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Good and simple. Seaver suggests serving as a first course.
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If your radish leafs are fresh, here's what to do with them. It's quick and makes a nice starter for a meal.
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This is one of my favorite recipes. It's not that I follow it religiously (after all, it has tomatoes and we have a tomato allergy in the house), but the idea and the procedure are great for using up whatever bits of meat and veg are around. For the meat I use two or three of: (Spanish) chorizo or other spicy sausage, cooked turkey or chicken, cooked ham, frozen cooked shrimps or scallops. Sometimes I use the artichokes, sometimes not. The peas make in a one-dish main course. For our tastes it wants a bit of heat. I've used cayenne, but lately we prefer chipotle powder, the smokey taste goes well with the whole thing.
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We liked this, but I worry about the amount of potatoes. She asks for 4-5 cooked potatoes quartered. I had two medium potatoes and cut them in 16ths. Maybe I just like my potato bits smaller, while she likes them big?
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What to do with leftover chicken? Make a beautiful salad, of course. This would be a lovely platter at a buffet. I might do the eggs in wedges rather than slices, but that's a minor thing.
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Essentials of Classic Italian Cooking
By Marcella Hazan
Knopf - 1992
This has been a winner of a recipe. A half recipe yields two big servings, so it would probably serve 6 as reported as part of a meal.
I make the eggplant strips should be something like 1"x1/2"x2"; I suspect Hazan would like them smaller, since she suggests this could be used as a spread.
This would be a good dish for a potluck meal, since it can easily be prepared ahead of time. You just need to add the salt at the last minute. Never had leftovers, so can't report on that!
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I've served this as a salad, but it could also be used as finger food, part of a tray of crudités.
Good and simple.
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Seriously yummy. I served this as a main, but it would make a very nice starter indeed with smaller portions.
I had 400g of largish shrimp, which made about half a recipe. For this amount, I used all the water for the stock and the pot was very full of shrimp.
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Very good. Made the whole recipe and served it is a main for two people, this was 3 skewers each with 3 strips of meat per skewer. Easy and tasty.
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We had this as a main, but of course it could be a side or a starter or a course unto itself. However served, we liked it. It's a bit time-consuming, but easy to do.
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Served this as a main. Very good and quite fast. Doesn't taste especially fishy, but the anchovies add an interesting depth of flavor.
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Very good stuff. I made a half recipe as a main for two people. Easy and fast to make. The toasted bread crumb topping was an unexpectedly nice touch.
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In a hurry? Have a sage plant in the yard? This is a quick sauce for a pasta dish, either fresh or stuffed.
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This was a surprise hit. Cranberry beans are the same as borlotti beans, I discovered. Very easy to make. For Cooking Italy we made pappardelle, but most any chunky noodle would do (i.e., no spaghetti, etc.)
We got 4 servings as advertised.
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This must be the definitive carbonara sauce recipe. Really good. The portions are a bit strange. The recipe says it serves 6, using 20oz of pasta. I made a half recipe for a main for two people, but used only 6oz pasta rather than 10oz. That pasta amount was fine, but the sauce might have been a bit skimpy. But it tasted yummy.
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A really good risotto, made with ingredients I usually have on hand.
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Much better than I expected and kind of fun to make, especially the fork-flipping bit. Tomato allergy in the house, so I did these with the Butter and Sage Sauce (p192).
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These are not at all hard to make and delicious. I'm made some leaden spinach gnocchi before, so these were a real treat. We had four main portions (big enough, but not generous) from this recipe. Would probably make a nice side dish also.
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A very nice way to finish off those Spinach and Ricotta Gnocchi (p262).
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This must be *the* way to roast a chicken. Very good.
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Very good grilled chicken, although Hazan's instructions for butterflying the chickie seem a bit complicated. Also, I found this worked better grilling in the oven because the oily marinade tended to flare up on the bbq. Nevertheless. a very nice tasting bird.
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So easy, so yummy! For two, I had two slices for veal shank and used about half the other ingredients.
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No Amarone wine to be found; I used a bordeaux instead. Easy and delicious.
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Another easy and good pot-roasted chunk of meat. Nice to get the butcher to cut it into chunks that will fit your pan.
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Delicious! It cooks a long time and looks unpromising for most of that time, but it's really good. The portions are a bit skimpy. I think this would serve 3 best; 4 only it's a big dinner with other courses. (This from folks who are not heavy meat eaters.)
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Yum!
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This was not a success. Good ingredients, but the result was blah and visually unappealing.
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A bit of work but quite good. Smaller artichokes will be better than the bigger ones I had. A very pretty spring-green dish.
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This was very good with haricots verts instead of regular green beans. A good company dish since the beans can be done ahead and the dish finished quickly, just before serving.
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Good! I used two small heads totalling about 1#; this served 2-3.
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We're not big fennel fans, but if you have to have it, this is a good way to go.
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We didn't much like this. It was a lot of work with a so-so result.
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It is a bit peculiar that the recipe title calls these potatoes "pan-roasted," since they're about as fried as can be. The potatoes are first fried until they are soft, then removed from the oil and allowed to cool. Then the oil is reheated and the potatoes fried again until they get a crispy, brown crust. Kind of refried potatoes. And very good. Indeed, the potatoes had a crispy outside and a soft inside. Since the initial cooking can be done ahead and the potatoes finished near serving time, this could be good for a larger meal. The potatoes took 15-20 minutes to finish off, but don't require much attention during that time beyond an occasional stir.
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This is an appealing dish because of the high proportion of mushrooms to potatoes, and there's not too much fat involved. It would be a good company dish, since it could be assembled ahead of time and popped in the oven half an hour before you want to serve it; halfway through it needs salting and a stir and that's it.
The instructions for reconstituting the dried shrooms are a bit fussy. I don't really see that boiling off the liquid added that much flavor. And then you don't have that bit of liquid to save for another use.
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