kaye16's Reviews
1460 recipes reviewed. Showing 1451 to 1460Sort by: Book Title | Date | Rating | Recipe Title 
Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food
By Diana Kennedy
North Point Pr - 1989
This is an outstanding meatloaf.
- It's a trifle salty. Think I'll use only 1/2tsp next time.
- I didn't need the extra 1 cup of beef juice at the end. But I see now that I used 3/4 cup of wine instead of 1/4 cup. Oh well.
The best meatloaf I've made, and not drowned in tomato sauce. Yum.
useful (1)
A Table in Tuscany
By Leslie Forbes
Chronicle Books - 1991
I have no idea what Acquacotta (cooked water) is supposed to taste like, but this was good.
- I made a more or less full recipe, advertised to serve four. Two of us ate it for dinner and there are two more servings in the freezer.
- Instead of peeling and deseeding a bunch of tomatoes, I used some of the deseeded tomato "sauce" from the freezer that I made last summer.
- The instructions say to start the sauce in a medium saucepan. By the time you add 1 liter/quart of water this is mightily full. I didn't add that much.
- I diced a huge pile of celery, but didn't add it all. Neither of us a big celery fans, and it just seemed like toooo much. (Into the freezer for the next batch of stock.)
The results was a tasty and filling soup.
useful (0)
An Embarrassment Of Mangoes
By Ann Vanderhoof
Bantam - 2005
Good finger food. You have to start soaking the fish the night before, but otherwise it's quite easy to do. They fry quite quickly. You could have everything ready, then fry up just as you need to serve them.
I fried balls of batter from a tablespoon. These were still a bit doughy on the inside when the outside was done. Next time I'll either drop balls from a teaspoon, or maybe flatten the tablespoon balls a bit.
Instead of the green bell pepper or seasoning pepper, I finely chopped a bit of a red chili. Good, but this in addition to some green bell pepper might be good.
I liked that these that quite a bit of vegetable matter, where other recipes I've seen are just fish and batter.
useful (0)
At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
By Madhur Jaffrey
Knopf - 2010
An omelette with Indian flavors (black mustard seeds, cumin seeds, shallots, tomatoes, cayenne, and cilantro). Can hardly go wrong.
useful (0)
The Kitchen Diaries: A Year in the Kitchen
By Nigel Slater
Fourth Estate Ltd - 2007
We really enjoyed this, a nice combination of flavors and texture. Typical Slater there's not much in the way of quanties. I supposed about equal amounts volume-wise of cuke and radishes is good. "Some" feta, mint, parsley, etc. Very tasty.
I used a shallot instead of a spring onion, since spring onions are not to be found in the French countryside.
useful (2)
The Essential New York Times Cookbook: Classic Recipes for a New Century
By Amanda Hesser
W. W. Norton & Company - 2010
I made a half recipe with all the spices -- still pretty lightly spiced according to the way we like things.
useful (0)
Essentials of Classic Italian Cooking
By Marcella Hazan
Knopf - 1992
Very simple, very delicious, got raves at my house. We're not big sweet eaters, but this is the kind of thing we like. Fresh fruit flavor, enhanced by sugar rather than drowned in it.
- I did not use any of the optional cloves; 12 whole ones sounds like it would be overwhelming.
- I forgot the bits of butter on the top, and can't say it was missed
- I cut the sugar back a bit, using maybe 7/8 cup, rather than one
- Finely chopped walnuts on the bottom might be nice
- A bit of ground cardamon in the batter might be nice
useful (1)
Made in India: Recipes from an Indian Family Kitchen
By Meera Sodha
Flatiron Books - 2015
I made a half recipe with swordfish, since that's what looked best at the shop. Easy to assemble. Quick if you aren't seeding 7oz of cherry tomatoes. Very tasty.
useful (0)
Madhur Jaffrey's Quick & Easy Indian Cooking
By Madhur Jaffrey, Philip Salaverry
Chronicle Books - 1996
This is a book that I use frequently, and I'm still surprised to find yet one more super recipe here.
I made a halfish recipe using 350g beef. The beef wasn't triple ground by the butcher. Instead I put all the ingredients in the food processor and zapped it all together. Easy and absolutely delicious. Might be good on the bbq also.
Served with Fresh Red Chutney with Almonds.
useful (0)
The Italian Slow Cooker
By Michele Scicolone
Houghton Mifflin Harcourt - 2010
Not sure why meatloaf the crocklpot is so much better than meatloaf from the oven, but it is.
I made a halfish recipe of this in my 3-qt crock. Used Gruyère rather than Romano because I had some to use up.
We enjoyed.
useful (0)