kaye16's Reviews
1460 recipes reviewed. Showing 51 to 100Sort by: Book Title | Date | Rating | Recipe Title 
Screamingly Good Food: Fresh Feasts and Seasonal Meals to Knock Your Socks Off
By Karen Barnaby
Whitecap Books - 1997
Pretty darn good as we made it here. Some problems with the recipe as written; some changes made.
- For the marinade, if you mix the yogurt with the garlic, ginger, et al, in the food processor (I used the jar of my staff mixer), you will not get a proper paste, but a soup. Either blend the rest and stir in the yog by hand at the end, or don't worry. Which is what I did. Chicken and "paste" went into a ziploc for marinating.
- In the end, rather than cook the chickie in parchment or foil for 2hrs at 350F, I cooked it hotter and shorter in my Romertopf.
It was delicious. (And inspired me to put some more Romertopf dishes on the meal plan.) Two of us at the whole 1.3kg chickie. Oink oink.
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Flavours of India
By Madhur Jaffrey
BBC Books - 1995
Very good. Easy to make. Two of us ate all the recipe listed as 2-4.
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Madhur Jaffrey's Indian Cooking
By Madhur Jaffrey
Barron's Educational Series - 1983
Very very good.
This is a good company dinner, since most of the work is done the day before. The lamb marinates for a day before cooking, and cooking it just involves popping it in the oven and basting at bit at the end.
Oops, I left off the fried spices that I should have poured over the lamb before popping it in the oven -- . that meant I didn't have much oil to spoon off the sauce. :-)
Definitely a do-again.
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Madhur Jaffrey's Quick & Easy Indian Cooking
By Madhur Jaffrey, Philip Salaverry
Chronicle Books - 1996
This is side or a main, depending on your meal. Made without the tomato (allergy at our house).
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Vegetarian Cooking for Everyone
By Deborah Madison
Broadway - 1997
Good. Simple and quick. DH thought this would be good over a salad too.
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At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
By Madhur Jaffrey
Knopf - 2010
"Whole Chicken Baked with an Almond and Onion Sauce" -- that's the full title of this recipe. It gets a 5 (or more!) for taste and ease, but only a 4 or so for the instructions. E.g.:
- Your time is better organized if you let the chickie have its 15min sit with the lemon-salt rub while you prepare the marinade (rather than making the marinade, then rubbing and waiting).
- My chick was so done in the time specified that it fell in half when I lifted it from the pan. I suspect that the cooking time could be reduced by 10 minutes or so.
Nevertheless, it was scrumptious.
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The Best Pressure Cooker Cookbook Ever
By Pat Dailey
Harpercollins - 1994
It still surprises me to cook fish in the pressure cooker, but it works. These fillets sat on slices of tomato and chopped artichoke hearts, topped with herbs and a little sauce of white wine and olive oil. Easy and good.
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The Moosewood Cookbook
By Mollie Katzen
Ten Speed Press - 1977
An undated long time ago, I wrote on this "different, good". No further notes, but I'd try it again if I could find (or make!) cottage cheese.
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The Roasted Vegetable
By Andrea Chesman
Harvard Common Press - 2002
This was a hit, a nice take on a white vegetarian lasagna. Easy enough to do, but lots of wall clock time as lasagnas tend to need.
- Might add some smallish mushrooms to the roasting veg; DH suggested black olives too.
- Didn't pre-cook the noodles.
- The 13"x9" dish was not full; the next smaller casserole might do.
- Serves 6-8.
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The Top One Hundred Italian Dishes
By Diane Seed, Helen Semmler
Ten Speed Press - 1991
Very nice, easy, tasty, and attractive way to prepare fish. No cêpes in the store, so I used shiitakes instead. Fish was hake (merlu).
The cooking time might be a bit long. I think I'd start looking around 10min (of 20min) to see if the fish is done. (I looked early because I absent-mindedly turned off the wrong oven which I took a cake out of the other; not sure of timing, but the fish was perfect at that point. Think there was more than 5min on the timer.
Not good for a strong-tasting fish like salmon or tuna, but perfect for milder fish. Nice presentation.
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An Everlasting Meal: Cooking with Economy and Grace
By Tamar Adler, Alice Waters, Alice Waters
Scribner - 2012
Very yummy.
- Made a half recipe, which would have served three, so you could expect six for the whole recipe.
- Used Guilano Hazan's Homemade Sausage, which I try to keep in the freezer now. Added sage leaves and chile flakes.
- Served over polenta; pasta (short, I think) would be fine.
Easy, but takes a bit of wall clock time, because you simmer off wine, then stock, then mushroom-soaking liquid.
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Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals
By Moosewood Collective
Clarkson Potter - 1996
We thought this was delicious, but it wasn't reall a spread. Easy to make, it might made a good pizza topping. Added a dash of cayenne, which didn't hurt at all.
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Website: Cooks Illustrated
Ten minutes to heat the oven and prep the chickie. Then two times 25-35 minutes. Then rest for 20 minutes. Weeknight?
It was good enough, but hardly worth all the fuss, I think. A bit salty, and the pan sauce too.
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The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accessories
By David Lebovitz
Ten Speed Press,U.S. - 2007
I made a half recipe of this with a short slog of vodka. Nice watermelony taste. I didn't add the chocolate chips, but added a broken up square of good chocolate at serving time. The choc bits make it look like a watermelon with black seeds. Can't say either of us were especially taken by the chocolate-watermelon combination though. I can see the watermelon bit would make really good popsicle.
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Cooking Light Cookbook 1994
By Nancy J. Fitzpatrick
Oxmoor House - 1994
A very tasty, satisfying warm drink. Good if you're serving hot chocolate and have some people who don't do chocolate.
I cut the honey back to 2tbl for a whole recipe/1tbl for a half recipe.
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Website: From a Chef's Kitchen
Delicious. An excellent veggie main or side salad. This would be a terrific side for picnic or potluck. Or a potluck picnic.
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The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com
By Martha Rose Shulman
Rodale Books - 2010
A bit disappointing. A good idea, but didn't work as well as I expected.
It might be nicer to prepare this in individual dishes, because it's difficult to serve up scoops of lentils and keep the nice rounds of softened goat cheese looking nice on top. Individual casseroles topped with cheese could be popped in the oven for the cheese to melt.
Somehow the warm lentils with vinaigrette seemed a bit odd. I really wanted them to be tepid or cooler, but then it would be difficult to arrange for the melted cheese.
The flavors were nice enough, but it wasn't very attractive served.
I made a long half recipe (had a jar with 9oz lentils left); this amply served two as a main course.
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We're big fans of broccoli salads and this is another favorite already.
I had 5-3/4 ounces of chickpeas in a jar, which was more or less a heaping cup, rather less that the 8 ounces that Shulman asks. I'd stick with the cup measurement, since what I had turned out to be a good balance.
Interesting that the photo in the book does not show any red bell pepper strips; those seemed more or less superfluous to us.
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LITTLE VEGETARIAN FEASTS: MAIN-DISH SALA
By Martha Rose Shulman
Bantam - 1992
This is one of our household favorite recipes. Don't feel much like cooking? There's some broccoli and potatoes waiting to be used? This is what we eat. The whole recipe generously feeds the two of us as a one-dish meal.
I do not refresh the broccoli under cold water. The contrast of cold broccoli and warm potatoes is too weird, and the dish can hardly be served warm if the broc is cold.
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The Tabasco Cookbook: 125 Years of America's Favorite Pepper Sauce
By Paul McIlhenny, Barbara Hunter
Gramercy - 2004
A very tasty chili. Long-cooking, but easy to make.
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Website: Cooking Light
Yummy and easy and fast. This kind of pasta dish, with garlicky bread crumbs and an egg (often fried) is really a sort of comfort food. I poached the eggs here, rather than soft-boiling.
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The Savory Way
By Deborah Madison
Bantam - 1990
A good sauce for falafels. Made a half recipe for two; we would have liked a bit more. Thought it was a bit runny while making it, but it wasn't really. Tasty.
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365 Ways to Cook Pasta
By Marie Simmons
Harpercollins - 1996
Another good pasta salad. Two of us ate it all for dinner, although that was a bit piggy.
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A good pasta salad. I usually use broccoli instead of green beans and cuke instead of celery for crunch.
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An Everlasting Meal: Cooking with Economy and Grace
By Tamar Adler, Alice Waters, Alice Waters
Scribner - 2012
A really good bbq sauce. I used it with some leftover pork, soaked overnight, for a kind of pulled pork experience. Used a grainy mustard and a Caribbean hot sauce. Yum!
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Wraps: Easy Recipes for Handheld Meals
By Sara Corpening Whiteford, Lori Lyn Narlock, Mary Corpening Barber, Frankie Frankeny
Chronicle Books - 1997
We really like this one; I've made it several times. It's easy, fast, nicely spicy.
Don't add salt till the end, since it depends on the vindaloo sauce you're using.
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Vegetarian Planet
By Didi Emmons
Harvard Common Press - 1997
4+, says Ed. Pretty good stuff. Easy to make.
I used wide rice noodles because that's what I had.
Cashews instead of peanuts.
I buzzed a whole chili with the sauce, since I know Emmons is a bit restrained with the hot stuff.
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Madhur Jaffrey's World-of-the-East Vegetarian Cooking
By Madhur Jaffrey
Knopf - 1981
Easy and extra delicious. Pretty fast too.
We'll get 4 servings out of this. (Advertised as 4-6 servings.)
With 1/2 tsp cayenne (the max specified), tasty hot, but not challenging.
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Madhur Jaffrey's Indian Cooking
By Madhur Jaffrey
Barron's Educational Series - 1983
This is very tasty. I have yet to make it as good as what I've been served in a restaurant, but I keep trying. Somehow, I always seem to over-reduce the milk and it turns out much too thick. But it still tastes wonderful.
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At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
By Madhur Jaffrey
Knopf - 2010
I made a half recipe with 2% milk, rather than whole milk. Pretty tasty, but after more than 10 minutes of cooking, thick was not a word I'd just to describe it.
Added almonds, no raisins or saffron.
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The Moosewood Cookbook
By Mollie Katzen
Ten Speed Press - 1977
Enjoyed this, with variations. The rice takes 40-45min to cook, rather than 20-25 as advertised. Reduced butter to 2tbl, rather than 4tbl; no tomatoes on top (allergy in house).
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Polenta
By Brigit Legere Binns, Debroah Denker
Chronicle Books - 1996
Xmas dinner 2010. Delicious.
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Cooking Light Cookbook 1992
By Ann H. Harvey, Jim Bathie, Raph Anderson
Oxmoor House, Incorporated - 1991
Very good
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The Moosewood Cookbook
By Mollie Katzen
Ten Speed Press - 1977
Very good, says my undated note. Made half recipe.
Nice way to use an odd assortment of veggies that may be hanging around wanting to be used.
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We liked this but found it too sweet. 1tbl honey would be more than enough. Also, we thought there were only 4 servings, not 6.
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The Art of Cooking for Two
By Coralie Castle, Astrid Newton
101 Productions - 1976
A good, simple tomato sauce for spaghetti.
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Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals
By Moosewood Collective
Clarkson Potter - 1996
Good marinate. A half recipe served 4.
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American cooking: the melting pot
By James Patrick Shenton
New York, Time-Life Books - 1971
4 for taste, 3 for instructions.
- Two people don't need 1-1/2 lbs of meat, which is ...
- "cut into 3-inch" pieces". What does this mean? 3x3? 3x1x1/2? 3x1/2x1/2? What?
- 1/2 cup of wine poured into a hot 12" skillet evaporates almost instantly. You're not going to bring it to a boil and simmer. I added another 1/2 cup just so there was something sauce-like there.
- I sliced my roasted bell peppers, rather than cutting into squares.
Tasty stuff, but this recipe could easily serve three, and would probably serve four.
We thought there was too much bread. Maybe serve as an open-face sandwich, or on a baked potato, or over rice or pasta.
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Tofu Cookery
By Louise Hagler
Book Publishing Company (TN) - 1991
Simple and good.
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Website: Skinny Taste
Pretty darn good.
For two, I had slightly over half the fish and used all the rest (flour, panko, etc.).
Made about 2/3 of the tzatziki, because that's how much one of my jars holds. Didn't measure cuke shreds but surely there was more than asked. Very good tzatziki.
Cooked in the oven.
This was yummy.
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The Bold Vegetarian
By Bharti Kirchner
HarperCollins,Australia - 1995
Definitely a keeper. Not sure why this is a jam rather than a chutney. By either name, it's already a favorite.
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The Savory Way
By Deborah Madison
Bantam - 1990
Good enough to eat, but don't need to make it again.
- Half recipe
- Casareccia instead of fusilli
Recipe instructions never tell you want to do with the sun-dried tomatoes that you've chopped up. I added them with the olives.and stuff.
- Don't miss garnishing with parsley. Otherwise it's pretty dark and unappealing.
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Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
By Madhur Jaffrey
Clarkson Potter - 2002
Pretty good, fairly easy. I didn't add cheese to the batter, since we were having cheese for after. This might be nice, but we enjoyed the nice clean squash taste.
Serves 4 as main, but these are very light. I had my quarter, but DH ate half. Nice accompanied by a salad.
Would make a nice starter.
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Braises and Stews: Everyday Slow-Cooked Recipes
By Tori Ritchie, Cook's Illustrated Magazine, Ben Fink
Chronicle Books - 2007
3.5 perhaps.
Ed liked this a lot; I thought it was ordinary. ???
I made a half-ish recipe. The two of us ate all of what should have served three.
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The Great Cooks' Guide to CLAY Cookery
By Spiegel, Stallworth Goldman
Random House - 1977
First of all, a good way to cook beans. Used my new, used, larger Romertopf. Soaked the beans in the pot overnight, then cooked them with salt two hours and a bit in the oven, with a one-time stir. Perfectly done.
To serve, the beans are mixed with a can of tuna, lemon juice, olive oil, and lots of black pepper. Some sliced red onion prettied it up a bit; some parsley would be nice too.
Contrary to what you usually hear, the beans are cooked with salt, and came out perfectly. Might use slightly less salt than the 2tsps asked.
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Madhur Jaffrey's Quick & Easy Indian Cooking
By Madhur Jaffrey, Philip Salaverry
Chronicle Books - 1996
A nice rice side dish, easy to do.
- Reportedly it serves four, but I find 2 cups of rice for four people quite a lot. I usually make 1/4 of the rice (thus 1/2 cup) with 1/2 the spices.
- The instructions have you only rinse the rice. If you have a bit of time to let it soak, it won't hurt. I usually let it soak a bit while I get everything else ready.
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Dinner: Changing the Game
By Melissa Clark, Eric Wolfinger
Clarkson Potter - 2017
4.5 even.
These were delicious. The title is odd, since sumac is an option garnish, not a part of the recipe proper. I made a half recipe; it took the full amount of ice water to get the tahini sauce anywhere close to drizzle-ability. (But it was very tasty.)
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The Best Ever French Cooking Course
By Carole Clements, Elizabeth Wolf-Cohen
Hermes House - 2002
Fairly standard at our house.
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Mediterranean Light: Delicious Recipes from the World's Healthiest Cuisine
By Martha R. Shulman
William Morrow Cookbooks - 2000
Quite tasty and easy. The do-aheadness would be nice for a party.
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One Good Dish
By David Tanis
Artisan - 2013
I've made this twice now, once from the web and again from the book, now that I have it. Very good.
This would be a good company dish since you can make the sauce and the meatballs ahead and reheat together at the last minute.
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