kaye16's Reviews
1460 recipes reviewed. Showing 1401 to 1450Sort by: Book Title | Date | Rating | Recipe Title 
Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals
By Moosewood Collective
Clarkson Potter - 1996
Very good.
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Uncommon Fruits & Vegetables : A Commonsense Guide
By Elizabeth Schneider
William Morrow Cookbooks - 1998
This has become one of my favorite recipes for whenever I find some kumquats in the market (6 for 2 servings). Shad is asked, but I typically use salmon. The fish is topped with a layer of thin slices of ginger, kumquat, and capers, then a bit of lemon juice and butter. Easy to make and delicious.
useful (1)
Real Cooking
By Nigel Slater
Penguin Books - 1999
Another winner from this book. I had a bit more chicken than asked (skinless, boneless breasts); was generous with the chili flakes. A nice meal with a salad.
Easy to make, but takes a bit of wall clock time, twenty minutes or more to marinate the chicken, then bake for twenty minutes, then combine with couscous and bake for another five minutes. But nothing difficult or rushed. Lots of time to make a nice salad. And a very tasty result.
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Website: Seasoned Cooking
Very good, easy and tasty.
A tasty spice mix, rubbed into chicken thighs and sautéed with the veg before adding lentils to finish the cooking.
No oil added to the chicken; skin was nice and crispy. Lentil stew good too.
My seven thighs were a bit more than 2# of chicken. Three of us ate it all. Could serve four possibly. Six, only if they're very dainty eaters.
Keeper.
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At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
By Madhur Jaffrey
Knopf - 2010
Very tasty dinner, and easy. I made a halfish recipe with four chicken thighs instead of mixed parts of a chicken. Rounded upwards on all spices.
The recipe calls for the chicken to be cooked at 400F for 30 minutes on one side and 40 minutes on the other side. These times seem more like timings for a spatchcocked chicken. My thighs with about 25 min on the first side and 20 min on the second side and they were perfect. (I didn't do the basting bit and the thighs were delicious.)
This is really delicious for very little work.
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Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals
By Moosewood Collective
Clarkson Potter - 1996
Good. Could do early in the day to serve it cool.
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Website: 28 Cooks
Very good food. Definitely a do-again.
I was cooking for two. Used lieu noir (no idea of English name).
- I had a 250g package of coleslaw-ish stuff, looked like about 6 cups. I made all the sauce (which was for 2 cups of coleslaw and should have been at least doubled). Used no honey. There was *more* than enough sauce.
- I made the Sazon by blitzing 1/4 teaspoon each of coriander seeds, cumin seeds, annatto seeds, garlic powder, coarse salt, and black peppercorns in the spice grinder. This was enough for the full recipe, but was not too much for two.
The coleslaw is good enough to serve on its own.
Yummy stuff altogether.
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Website: Mother Earth News
We really enjoyed this. The recipe has someI made a half-ish recipe, two sandwiches with 12 skinny asparagus.
- I cut a wedge out of my baguette pieces to have room for the asparagus.
- For my half recipe, I made a quarter of the mayo-mustard mixture. That was more than enough.
- I grated only 2oz of cheese (Comté), rather than 4oz as asked. This was more than enough
Very good idea, this recipe, but the proportions are a bit off.
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The Essential New York Times Cookbook: Classic Recipes for a New Century
By Amanda Hesser
W. W. Norton & Company - 2010
At least it was a 5 as I made it, an instant family favorite. I had two coquelets (little birds), totalling the required weight. I spatchcocked them for marinating and cooking, but ended up halving them to serve.
I cooked them under the grill, about 15 minutes per side.
They were extra yummy.
The accompanying Cilantro Sauce is also excellent, although there's way too much of it.
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The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accessories
By David Lebovitz
Ten Speed Press,U.S. - 2007
Very very good. Very lush and chocolate-y.
We both like things hot, so I added the full 3tsp of chipotle powder. Maybe too much -- only 2tsp next time.
I forgot to buy whole milk, so used low-fat, and not quite enough cream.
Very good texture.
But well worth doing again.
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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
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
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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Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone
By Chris Schlesinger, John Willoughby, Alan Witschonke
William Morrow & Co - 1994
This was an interesting combination that worked well. I served it over mâche rather than romaine.
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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 tasty, but ...
- I had what I thought were three smallish (Chiogga) beets, so made a half recipe. This was enough for four, so I expect the whole recipe would serve 6-8.
- My beets did not get done in the time indicated. I think it would be better to roast them than steam-bake them.
- Forgot to buy chervil so omitted that.
Will definitely make this again, roasting the beets instead.
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LITTLE VEGETARIAN FEASTS: MAIN-DISH SALA
By Martha Rose Shulman
Bantam - 1992
Good stuff.
Serves 3-4, not 4-6.
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Flavours of the Sun
By Patricia Lousada & Charlotte Fraser
Penguin Books - 1994
A good idea, but ...
The recipe says it serves 2 as a main and asks for a half recipe of their Pizza Dough (p122). I made the whole recipe, thinking I'd have extra to freeze. Not. I used the whole recipe for two dinner.
The onions took a lot longer than 30min to cook, but they were delicious.
I cut the eggplant/aubergine slices into quarters to cover the pizza.
Actually it was a nice combination, caramelized onion, eggplant, pesto, feta. Only the instructions left a bit to be desired.
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Website: Vegetarian Times
A hit.
Maybe 4.5, since the asparagus needed a teeny bit more cooking. I added the asparagus tips after the stems since they cook more quickly.
All fit in my 25cm tart pan.
I added an extra egg as someone on the VT site suggested.
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Cooking Light Cookbook, 1996 (Cooking Light Annual Recipes)
By Leisure Arts, Oxmoor House
Oxmoor House - 1996
Very nice sauce.
I did this with asparagus and snow peas/mangetouts
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Website: Guardian Recipes
www.guardian.co.uk/tone/recipes
Interesting recipe. The asparagus and aubergine/eggplant flavors go together surprisingly well.
Since I was making only a half recipe (only one eggplant at hand) and didn't want to mess with a spare egg white and half a yolk, I used store-bought mayo (Hellman's) and dressed it up a bit. with dijon, vinegar, and tarragon. It was quite sweet, but got better with extra sauce.
Definitely something I'd consider doing for a party or buffet table, making the mayo as instruct
ed.
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Website: Vanilla Garlic
Tasty.
- Made this as a regular tart, rather than galette. Used my regular pâte brisée recipe, rather than the one linked, but added some almond flour, which added a nice non-specific nutty taste.
- Used Fourme Ambert as the blue cheese, which is quite mild. A stronger taste might be even better.
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Website: Better Homes & Gardens Recipes
Quite tasty and easy.
- I used 500g of sauté de poulet (which is skinless, boneless chicken thighs) for the ground chicken. I chunked this, buzzed it in the food processor, then added all the other ingredients except the panko, which I pulsed in at the end.
- Made 16 meatballs; froze half of them.
- For the sauce, I used half the chicken stock, but all or more of the red bell pepper, carrot, and cabbage. More wouldn't hurt.
- Cooked about 7oz spaghettini. Served the sauce and meatballs over that topped with green onions and cashews.
- Sriracha added was nice.
Meatballs were delicious, very hard not to eat them all.
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Ainsley Harriott's Gourmet Express 2
By Ainsley Harriott
BBC - 2001
I intended to make a half recipe of this for two, but the amount of salmon looked so little that I bought more, making more or less a whole recipe. Only used half the coconut milk and the rice noodles. Used spinach rather than bok choy. (Bok choy/pak choi in rural France isn't really a Thing.) Otherwise, more or less a whole recipe was a meal for two. It was delicious. Definitely a do-me-again.
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Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals
By Moosewood Collective
Clarkson Potter - 1996
This is listed as a condiment. I use it as a small salad with Asian-ish meals. Whatever, it's good.
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365 Ways to Cook Pasta
By Marie Simmons
Harpercollins - 1996
Good and simple for a light dinner.
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Time-Life Foods of the World: Recipes - American Cooking
By Dale Brown
Time-Life Books - 1968
The instructions in the recipe for dealing with artichokes are fairly standard ones. Instead I used the method for Roasted Artichokes from a recent issue of Cook's Illustrated's. This meant I ended up with halved artichokes rather than hollowed out ones. Actually, this was a fine way to deal with the chokes, but we missed the "bowl" effect.
The Green Goddess Dressing was so good that I was sorry I didn't make the mayo myself. (It was Hellman's instead.) Next time ...
It's a little puzzling to me how this dish should be served and there are no clues in the text. I served it as a starter. One artichoke was slightly larger than the other two, so the two ladies at dinner had the bigger halves, while the gents each had two smaller halves. It's quite large for a starter, but seems a bit small for a main. And it's a bit rich for a main.
At table, we thought the shrimpy sauce might be good to stuff avocado halves, a lot less trouble, and then a nice size for a starter. A half recipe made a lot of filling, so maybe a quarter recipe would do for 4 avocados or 8 servings.
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The Bold Vegetarian
By Bharti Kirchner
HarperCollins,Australia - 1995
A good combination for a pizza. I did use a *lot* more goat cheese than asked (the bigger half of a family-sized 300g log).
Assembled it on the asked for Quick Pizza Dough with a base of Green Rouille.
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The Art of Cooking for Two
By Coralie Castle, Astrid Newton
101 Productions - 1976
Another household favorite. Don't feel like cooking anything? This is it. I frequently make it vegetarian without the added ham. And sometimes I stir in a drained can of tuna at the end, which is even better than the ham.
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PASTA E VERDURA
By Jack Bishop
William Morrow Cookbooks - 1996
Prepping the artichokes is a bit fussy, but once this is done the sauce comes together lickety-split. Very tasty.
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Recipes: The Cooking of Spain and Portugal
This is a one-dish meal, simple to make and quite tasty, if not highly spiced.
- Used one kilo of chicken thighs rather than cutting up a chicken, since we like thighs. There were only seven thighs, five biggish ones and two smallish ones. If you used a whole chicken, it would be best to cut it into eight smaller pieces rather than four big ones.
- Used olive oil rather than lard.
- Used 100g lardons instead of 4 ounces of salt pork.
I used lardons nature (rather than fumé) and regular paprika (rather than the hot or smoked kind). I think I might try smoked lardons and paprika when I make this again.
My post on the recipe: http://inkayeskitchen.blogspot.fr/2014/03/the-cooking-of-spain-and-portugal-arroz.html
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The Cooking of Spain and Portugal, plus accompanying Recipes: The Cooking of Spain and Portugal (Time-Life Foods of the World)
By Peter S. Feibleman, The Editors of Time-Life Books, Dmitri Kessel, Brian Seed
Time-Life Books - 1977
This is a one-dish meal, simple to make and quite tasty, if not highly spiced. I served this with salad.
I made some changes to accomodate our kitchen:
- Used one kilo of chicken thighs rather than cutting up a chicken, since we like thighs. This was a new brand and there were only seven thighs, five biggish ones and two smallish ones. If you used a whole chicken, it would be best to cut it into eight smaller pieces rather than four big ones.
- Used olive oil rather than lard.
- Used 100g lardons instead of 4 ounces of salt pork.
I used lardons nature (rather than fumé) and regular paprika (rather than the hot or smoked kind). I think I might try smoked lardons and paprika when I make this again.
The recipe calls for "1-1/2 cups raw medium or long-grain regular-milled rice or imported short-grain rice". I found that as clear as nothing, and used basmati rice since that's the only long-grain rice I have in-house. What a strange ingredient listing!
Although this is a not spicy dish, like we usually enjoy, it was quite tasty and looked pretty in the pot. The recipe serves four as it says; we will have a second dinner for two.
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Essentials of Classic Italian Cooking
By Marcella Hazan
Knopf - 1992
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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Madhur Jaffrey's Indian Cooking
By Madhur Jaffrey
Barron's Educational Series - 1983
Pretty, tasty, and easy (as these things go). If I'm in a hurry, I skip soaking the rice and just give it a good rinse. Making a 1/3 recipe (to serve 2 in theory) still makes a lot of rice. This is OK if it will be served under a saucy main, but too much if it's a real side.
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Website: Eating Well
Something good for apricot lovers. I forgot to add the sliced almonds, but can't say they were missed. Used only a short 1/4cup of sugar (sucre de canne) rather than 1/3cup. It was very full of fruit for a clafoutis (not that anyone complained), so if you have even half of the required amount, I still think this would be good.
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Put 'em Up! Fruit: A Preserving Guide & Cookbook: Creative Ways to Put 'em Up, Tasty Ways to Use 'em Up
By Sherri Brooks Vinton
Storey Publishing, LLC - 2013
Half recipe made only about 1-1/2cup, rather than 2-1/2cups advertised.
Tasty stuff.
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Cooking Light Cookbook 1990 (Cooking Light Annual Recipes)
By Cathy A. Wesler, Jim Bathie, Colleen Duffley, Sylvia Martin
Oxmoor House - 1990
Good stuff.
- Added some chopped walnuts to the filling
- 1/3cup sugar instead of 1/2cup
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Beat This! Cookbook
By Ann Hodgman
Houghton Mifflin Harcourt - 1999
I had frozen raspberries to use up, so I made this with half and half raspberries and apples. Cut the sugar to 1/2 cup (rather than 2/3 cup).
We will have four servings (as indicated), but I think six could have been managed, especially if it were served with a scoop of vanilla ice cream.
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At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
By Madhur Jaffrey
Knopf - 2010
Really good.
I made a half recipe for the curry recipe on the adjacent page, but for breakfast or in a sandwich, they would be more than tolerable.
I used homemade sausage meat which wasn't very fat, but we weren't bothered by that.
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Really yummy. Since you've made the sausage ahead of time, this goes together quite quickly.
I used canned tomato pulp for the tomatoes.
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Wines and spirits, (Foods of the world)
By Alec Waugh
Time-Life Books - 1968
Creme de cacao and cream -- a treat of an after-dinner sip.
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Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food
By Diana Kennedy
North Point Pr - 1989
The recipe calls for five large eggs to serve three people. I used five to serve two people (for brunch). DH said I should use six eggs for two people. Nicely spicy with some seeded chiles, topped with mixed herbs (tarragon, parsley, and chives tonight), the eggs are scrambled in the pan, rather than beaten on the side. Yummy.
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The recipe calls for five large eggs to serve three people. I used five to serve two people (for brunch). DH said I should use six eggs for two people. Nicely spicy with some seeded chiles, topped with mixed herbs (tarragon, parsley, and chives tonight), the eggs are scrambled in the pan, rather than beaten on the side. Yummy.
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Dinner: Changing the Game
By Melissa Clark, Eric Wolfinger
Clarkson Potter - 2017
These were very good. Small problems with the recipe itself.
- For four people, the recipe asks for 4 lamb chops. Don't you usually have three or four per person?
- My chops would have been happier cooked 2.5 minutes per side, rather than 3 and 5.
- Would be better to finely chop the anchovy fillets to help with their dissolving into the sauce.
Altogether very nice. The lemon juice was not something I would expect with lamb, but the sauce was good.
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Very good.
I had 500g of sb chicken thighs, almost a whole recipe and the two of us easily finished it all.
Garlic is almost a vegetable here.
Quick and yummy.
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Website: Simply Recipes
Very nice and quite easy to do. Might be nice with scallops also. Served two nicely as a main.
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Website: Cooking Light
I thought I had ancho powder, but didn't, so used pasilla instead.
The Pickled Pepper Relish was really good. I made it early in the day, and it sat around in the vinegar juice for quite some time. Also, the picture seems to have some red onion in the relish, so I added that. Also, based on the picture, I chopped the parsley.
The go-with Charred Snap Peas with Creamy Tarragon Dressing was so-so. We didn't thing it went with the main course at all.
There are lots of editing mistakes in this recipe/article.
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Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone
By Chris Schlesinger, John Willoughby, Alan Witschonke
William Morrow & Co - 1994
Served this as a starter, plonked on a leaf of lettuce. Easy and delicious.
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The Essential New York Times Cookbook: Classic Recipes for a New Century
By Amanda Hesser
W. W. Norton & Company - 2010
Looking for a quick cake, preferably chocolate, I found this. Easy to make. Was still moist on the third (and last) night.
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License to Grill: Achieve Greatness At The Grill With 200 Sizzling Recipes
By Christopher Schlesinger
William Morrow Cookbooks - 1997
The bread-garlic sauce was the thing that caught my eye in this recipe. (Also the minimal amount of work required on a hot day.) This morning, I see from the recipe preamble that the sauce should have been thick -- mine wasn't, it was quite runny (the remains will dress a salad today). This could have been because the (real) French bread that I used is quite light after the crusts are removed; perhaps I should have doubled the bread asked for. Otherwise is was tasty, if not thick. The thicker texture would have improved the dish and looked nicer on the plate by staying on the fish, rather than running in a puddle. I think the green grapes idea might work quite well also. (There's a Green Grape-Parsley Relish with lots of garlic in Schlesinger and Willoughby's Big Flavors of the Hot Sun that is wonderful.) I used my staff mixer and its beaker to buzz the sauce together.
I made a half recipe and have quite a lot of sauce and almond/cumin crunchies left over.
Both diners agreed this is one of those dishes I'm glad I tried, but I don't need to have it again. Although, now that I've noticed that the sauce should have been thicker, I think I might try this again, adding enough bread to thicken the sauce properly.
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Vegetable Harvest: Vegetables at the Center of the Plate
By Patricia Wells
William Morrow Cookbooks - 2007
Not sure why this is a sorbet, when buttermilk is the main ingredient. On the other hand, it did seem rather like a sorbet.
I used only 2/3cup (rather than 1cup) white sugar for the "broth", which was fine. No corn syrup, so I used Lyle's Golden Syrup. That seemed ok.
Ed, who doesn't much like lemony things, thought it was too lemony. I, who does like lemony things, thought so too. The lemon taste overwhelmed the subtler almond taste. I would reduce the lemon juice to 1/4cup (rather than 1/3cup) next time.
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Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone
By Chris Schlesinger, John Willoughby, Alan Witschonke
William Morrow & Co - 1994
Using canned beans, this is really easy, fast, and yummy.
4aug18: Made this again (half recipe) with borlotti beans after discovering I was out of canned black beans. Still very good.
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