kaye16's Reviews
1460 recipes reviewed. Showing 51 to 100Sort by: Book Title 
| Date | Rating | Recipe Title
365 Ways to Cook Pasta
By Marie Simmons
Harpercollins - 1996
A good pasta salad. I usually use broccoli instead of green beans and cuke instead of celery for crunch.
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A good pasta salad. I've used panga cut in strips in place of shrimp. That works too.
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Another good pasta salad. Two of us ate it all for dinner, although that was a bit piggy.
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A good quick soup. The quality of your chicken stock makes all the difference.
Serves 2-3 as a main (rather than 6).
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Healthy? Maybe not. Tasty? Yes.
And can probably be made with stuff you have in house whenever you have some nice salami wanting to be used.
I usually use shorter pasta, rather than spaghetti.
Also, half of the butter&olive oil specified (with a note to try all olive oil next time).
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Half recipe was a fast dinner with a salad.
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Pretty and tasty.
Serves 2 as a one-dish dinner for two.
Half the butter is sufficient.
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From the pantry and fast.
Made more or less a full recipe with half the spaghetti as dinner for two.
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Good, fast, from the pantry if bacon is available. (Lardons would probably work too.)
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From the pantry. Good and fast.
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Good and fast.
Half recipe made lots of two.
Freeze up extra sauce.
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Good and simple for a light dinner.
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Good.
Green pasta would be pretty.
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Good.
I used dried mixed shrooms. Added the red bell pepper to the sautéed veggies, just at the end (to avoid them being completely raw).
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Really yummy. I'm not a chicken liver person, but this was good.
- Had 285g of chicken livers, so made a double recipe, out of which we'll get 6 servings rather than 8.
- Bet the bacon should really be pancetta; lardons would work too I think.
- Used some of my frozen tomato purée plus one (big) fresh tomato from the potager.
- Used fresh sage from the garden.
- Thought it needed quite a bit of salt and lots of pepper at the table.
We enjoyed.
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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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Ainsley Harriott's Gourmet Express
By Ainsley Harriott
BBC Books - 2000
Fast and DEElicious.
The relish of onion, red chili, and coriander leaves was a nice touch.
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Easy and very tasty. I didn't seed my chili, so it was nicely tingly.
The whole recipe will make three dinner servings, not four as advertised.
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Ainsley Harriott's Gourmet Express 2
By Ainsley Harriott
BBC - 2001
Easy and fast and tasty.
We have to deseed tomatoes here, so the sauce was a bit dryer that it ought to be.
Pretty good though.
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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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Pretty good, and easy. Chopped cilantro is tossed into the boiling sweet potatoes 10 seconds before draining. Then all is mashed with crème fraîche.
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On first bite we both thought this was a bit bland, and we both said, Hmmm, this would be better with a squirt of lemon juice. And it was!. This needs to be incorporated either in the topping, or squeezed onto the fish, to add some zest to the flavor.
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Loved this.
- Made a half recipe, which might have served 3 as a side; two of us couldn't finish it. Used muguets.
- This would be a great main-dish sala, or to take to some kind of event.
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This would have been excellent if the lamb hadn't been overcooked. I know it's hard to tell when it's all wrapped up, but I'd guess 20 minutes would have been better than 30 minutes. The flavors were delicious, though. As suggested, served with Mama's Greek Butter-Bean Salad.
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Ainsley wins again. I made a half recipe with four thighs; should have made less. Thyme rather than marjoram. I buzzed all the marinade ingredients with the staff mixer. In one stage, rather than in parts as instructed. BBQ'd the thighs. Very more-ish.
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Two parts to this recipe, the meat and the onion rings.
I've never made onion rings before and was surprised how easy and how tasty they were. The rings were first soaked in milk — is this usual? — then fried. One biggish (to me) onion served the two of us. If actually servied four, you might want to double this.
For my two steaks which might have been slightly bigger than asked, I made all the topping and that was fine. Again, you might want to double this.
Altogether, good food that made a nice meal in not too much time.
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Quick, easy, and really delicious. I wouldn't call this a snack, it's a full meal. Doesn't especially need to be served in bread; just the chicken and cheese would be fine as part of a "regular" meal.
Had to look up, and then cut back, a recipe for "ground mixed spice", which was something new to me.
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Yes, bloody Mary. Roasted tomatoes, vodka and all. Good stuff. I used chicken stock instead of vegetable stock. My chiles burnt in the roasting, but the tomatoes didn't seem to be done, so I added two more and there were done when the tomatoes were.
I made a whole recipe and will freeze about half, so the serving size is about right.
Little cups of this might make a nice starter or an amuse bouche.
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This was really good, suprised me actually.
- The recipe is supposed to serve 4; two of us ate it all as dinner.
- My sweet potato was pretty wimpy, so I used so butternut squash also. No problem.
- I had only 200g of spinach. That was plenty.
- Added no honey.
- We both shook on a bit of Tabasco at table. Only made it better.
Definitely a do-me-again recipe.
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This was surprisingly good. Authentically Asian? Maybe. Tasty? Definitely.
I made a half recipe as a main course for dinner. Might have been a bit skimpy for that.
- I used sb thighs, so no skin to remove and no bones to cook for the broth.
- I used a whole chili for the half recipe. The broth was nicely hot/spicy.
The broth is very tasty.
I thought this might be a nice starter for an Asian-ish meal.
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Ainsley Harriott's Meals in Minutes
By Ainsley Harriott
BBC Books - 1998
This was good, but nothing special. The zucchini slices did not get done in the time the fish cooked. Tagliatelle might not be the best base for this. Maybe polenta? That's more Aztec anyhow.
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Half recipe as dinner for two. Quite nice. I see now that I forgot the peas; that would have been even better. Used smoked paprika instead of plain. Good stuff.
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A really nice fast dinner. We love what the Brits call runner beans, and the French call haricots coco plat, and we learned to eat as snijbonen in the Netherlands.
I used full-fat crème fraîche. And four rashers of bacon, since that leave four for breakfast. And whole wheat spaghetti. We liked.
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Very nice and easy. Maybe not the very best instructions in the world, but not really a problem. I did use only half the olive oil asked, since it seemed the chicken would be swimming in oil; this worked fine. Easy to assemble. Pretty presentation.
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Pretty darn good! In spite of finger twirling, I didn't get the hole large enough, but they taste and chew just like bagels! Definitely a do again, with some serious twirling for the holes.
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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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Website: All Recipes
A super new addition to my suite of Thanksgiving pumpkin dessert recipes. Well-liked by everyone, even they one who would have preferred another kind of crumb base rather than ginger snaps. (I thought the ginger snaps, really McVittie's Ginger Nuts, were great.) Definitely a do-again
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American Cooking : The Eastern Heartland
By Jose Wilson
Time-Life, Incorporated - 1971
This was a pretty good, simple soup. It's basically a potato and leek soup, with a hint of caraway for flavor (plus marjoram, paprika, and white pepper, but these didn't assert themselves).
The soup would be vegetarian if you skip the crumbled bacon topping.
It takes a bit of clock time to prepare, but it's all easy with relatively unattended time in between.
It seemed like remarkably little water (1qt) asked to cook 6 whole medium potatoes, but it worked fine.
Would definitely do this again.
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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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A very nice tasty, cold soup. Just enough potato to thicken it, but not enough to give an earthy taste that would be too much on a hot summer day.
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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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This kind of thing seems a bit old-fashioned right now, but it was quite a good dish. Nothing fancy or spicy, just simple and good. My sauce was a bit runny, but I expect that's because I used my stick blender to buzz the not-quite-unfrozen ricotta and yogurt together. If I'd planned ahead a bit better, I could have mixed this by hand and it would have been a bit thicker. A short 1-1/2 cups of macaroni made about 4 cups cooked, as asked by the recipe. It might be nice to double the veggies (green olives, red bell pepper, and scallion). I think you could add lots of bits of different veggies it would be fine.
The recipe says it serves 4-6; I think 6-8 might be more like it.
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Antonio Carluccio Cooks Pasta (TV Cooks)
By Antonio Carluccio
BBC Books - 1999
Well, it sounded like a good idea.
The recipe says it serves 4. Those would be mighty hefty servings. I cut the recipe in half and we had much more we needed. I think 6 servings for the whole recipe would be closer.
Cut in half, the recipe looks much like Hazan's recipe from Classic Italian Cooking that I use most of the times I made fresh pasta, but with cocoa and sugar added. Those extra ingredients with no extra liquid made a mightily stiff dough. I added quite a bit of water just to get it workable and I'm sure it was still too dry. Rolling it to 5 was a bit tricky. It's a good thing I'd intended to stop there, because that was as thin as it was getting.
Rather than serving the pasta drizzled with honey and sprinkled with chopped pistachios, I served it drizzled with crème anglaise (store-bought, sorry) and sprinkled with chopped pistachios. Walnuts or other nuts would work as well, I'm sure.
Impressive on the plate, and a bit astonishing if you've never thought about the idea. Glad I made it. But don't think I need to make it again.
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Chicken livers are not my favorite food, I must say, but DH likes them, so I try occasionally. This one is quite good. A half recipe was a quite nice dinner for two.
Chicken livers are so cheap, this has to be one of the cheapest meals you could make. Fresh pasta is nice, as called for, but I'm sure it would work with any dried pasta, long shaped.
Easy and fast to make. Tasty and healthy.
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Unexpectedly very good. Also very easy and very quick. I made a half recipe, using a cup of tomato purée that I froze last summer. I bet you could use red pepper flakes instead of a real chili. I found the addition of ginger (slices) surprising, but it added a very nice taste to the sauce.
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