kaye16's Reviews
1460 recipes reviewed. Showing 1201 to 1250Sort by: Book Title 
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Recipes: Chinese Cooking (Foods of the World)
By Time-Life
Time-Life - 1973
OK.
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Relatively tasteless, but helped by liberal application of sambal. Recipe has the ingredients not in the order used, annoying. Since we have no scallions/green onions here, I used a shallot instead; the green of the tops would have been a nice addition of color. Somewhat less tofu would be fine too.
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Spicy with one of our favorite Chinese ingredient, Tabasco.
This was a hit. Would be good with any vaguely oriental dinner.
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Recipes: The Cooking of Spain and Portugal
Used smoked paprika instead of plain. Made too many potatoes, trying to use up the stash. (Steamed green beans went well with the tomato sauce.)
We liked it, but thought it nothing special.
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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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This is a nice custard, made with cinnamon rather than vanilla as the flavoring. It wasn't too sweet, as can happen with American recipes.
Made six servings as advertised.
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The soup, traditionally served on Good Friday, is with made with salt cod, spinach, and chickpeas. Had 500g of chickpeas (instead of 1lb) and 360g of salt cod (instead of 1/2lb). Made lots.
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A yeast-risen bread with fine-grain cornmeal. Good stuff.
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Good instructions. Used an awful lot of olive oil, so I did quite some blotting of the potatoes. But the results were tasty.
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Used only half the butter for sautéing the onions. Made a nice dinner.
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These are figs stuffed with a mixture of ground almonds and shredded chocolate, traditionally served after dinner with port. They were indeed good with port. Would also be a good little sweetmeat to serve with coffee or tea.
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Recipes: The Cooking of the Caribbean Islands (Foods of the World)
By Time-Life
Time-Life - 1970
Simple to make and tasty. My DH, who says he doesn't like run, said "It grows on you". :-)
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Easy and very good. If you have a spice grinder, use that for the spices.
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A nice, simple cake. I used an 8" cake pan rather than a springform. Just cut a piece of waxed paper for the bottom. Mixed everything in the food processor. Nice taste of rum and lime.
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Pretty good, but missed a little zing. I was surprised there wasn't a bit of minced chile included. A little tabasco helped.
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Reza's Indian Spice
By Reza Mahammad
Quadrille Publishing - 2012
I made a halfish recipe of this. It was tasty, but the recipe seems very badly written/edited.
- Should cardamon seeds be measured/ground with the pods or extracted from the pods? (I put in four pods and ground them all.)
- Ground cinnamon is included with the spices to be ground, while ground turmeric is included with the next stuff for the marinade. Why?
- Whole black peppercorns are included with the spices for cooking the chicken. Some of those were still pretty crunchy when served.
- Slit green chiles are added at the end of the cooking, just before cooking. What do these add? (I didn't add them.)
Still, it was tasty, nicely spicy from all the black pepper. :-)
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Oops, I forgot the saffron. Still, it was good stuff, even if my raisins never did puff up.
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Delicious grilled meat cubes, twice marinated.
A little bit of work early in the day, but then they sit until you're ready for them. Would be a good meal for company since there's little work needed at the end.
The instructions and ingredient list could use some editing.
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The Roasted Vegetable
By Andrea Chesman
Harvard Common Press - 2002
Butternut squash is really not my favorite, but I inherited a sackful this summer, so I'm trying to use them up. Especially in a soup, I don't like the texture and I don't like the sweet taste. That said, this really wasn't a bad soup at all. And it's really simple to make using a staff mixer rather than a blender.
My squash was a bit small, but I used all the ingredients (for flavor) and a lot more of the broth (for a slightly thinner consistency). Unfortunately there's been no cilantro in the stores for a while now (it *is* out of season, of course), so I omitted that; that would have been a nice touch for the final result.
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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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Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto
By Michael Ruhlman, Donna Turner Ruhlman
Chronicle Books - 2011
Very good marinade. I couldn't get mine to ignite to burn off alcohol. Oh well.
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Very good chicken. Good instructions for the grilling. As suggested, marinated the chicken first with Basic White Wine Marinade for Chicken and Fish.
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A very good roast chicken. The trick is to dry it well, truss it up, sprinkle liberally with coarse salt, then cook in a hot oven (450F) for an hour or so till it's done. It comes out with crispy, brown skin with moist, flavorful meat. Yum.
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Made this for the Pan-Roasted Cod with Chorizo Vinaigrette (p254), but I only broiled my cod, rather than fryng, then roasting, which would have been a lot more trouble.
This sauce was delicious. I have some leftover, which I might embellish with a bit more chorizo and red bell pepper and use over pasta.
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This was good—how could it not be with the huge amount of butter (one cup for four servings)—but not extraordinary. I'm not sure that just sautéing the shrimp in a smaller amount of butter wouldn't be fine.
- I used some strong chicken stock for the grits. This lent them a rather unpleasant color. Think I'd stick with water or milk or very dilute chicken stock to do this again.
- Used lardons for the bacon.
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DH said this was definitely a 5. Kind of pork chops done in a weiner-schnitzel fashion. The lemon-caper sauce was quite good too. Easy to do really. Good instructions.
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Website: Running to the kitchen
Excellent potatoes. Easy to assemble. A half recipe fit easily in the toaster oven and was just enough for two.
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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
By Samin Nosrat, Wendy MacNaughton
Simon & Schuster - 2017
An unusual (at this house) and delicious chicken salad. A half recipe used the meat for half of last night's roast chicken. I didn't make aïoli, but tarted up the end of a jar of mayo. My half recipe generously served two for dinner.
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Website: Saveurs Magazine (France)
I had about 500g of strawberries and 325g of rhubarb (too lazy to walk down the the potager and cut another stem).
Sprinkled about 1tbl vanilla extract on the fruit, rather than the seeds of one pod.
Melted my honey with the butter.
After 45min, the crumble was too brown, close to burning. The time seemed too long to me, but I was busy and didn't think to check. Small possibility I had the oven set wrong, but I don't think so. >>> Check after 30min next time.
Other than that, very good.
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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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NB: I used store-bought falafels.
A nice set of garnishes. The Walnut Sauce and Garnishes is very good.
Used all the garnishes except the grilled eggplant, plus some arugula/rocket.
We both thought this was best served as a salad, falafels cut in half with all the garnishes and the walnut sauce. Maybe half a pita each for pushing things around.
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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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Very tasty, comfort food. Quick.
- I didn't use mortar&pestle for the herbs, just chop-chop-chop. Gave the pepper corns (all 2tsps) a spin in the spice grinder.
- I used about half mozzarella and half Abondance.
I think this would be good with short-grain brown rice, although no longer quick.
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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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Decent way to do rice. I made a half recipe with all the spices, and used a small can of corn (unsugared) that I would use as a side for two if I were doing that.
Still 1/2cup rice as a side for two is a *lot*. Would have served 4 as a small side.
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Pretty good stuff.
Chicken breasts (skinless, boneless) marinated with yogurt, green onion, parsley, garlic, oregano, and S&P. I flattened the breasts a bit. A more serious flattening should be done to insure that the breasts cook in the advertised time, broiled 4-6min, turned & topped with feta, then broiled 2-3min more.
But very tasty and easy.
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Pretty good, and fairly similar to what I usually do with orzo. I liked the addition of mint to the chopped herbs (parsley and thyme) and lemon zest&juice.
The business with the chicken stock, butter, and olive oil was too much, making the orzo way too soupy. Better just to add a dab of butter or olive oil with the herbs.
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Pretty good stuff. I ended up making a whole recipe, with 2 instead of 4 eggs, and the two of us ate it all. There was rice to eat the drippings and the end of the platter with.
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This was pretty darn good. The spatchcocked chickie is roasted first skin-down, and then skin up on at mixture of prosciutto (I used lardons), shallots, cubed carrots, garlic, and green olives. Not sure what was gained by not pitting the olives; this made them annoying to eat. Before putting the spatchcocked chicken in the oven, I heated the skillet (enamel-coated cast iron) with a bit of olive oil. The chickie was juicy and the skin was crispy.
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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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Website: Seasoned Cooking
I made more or less a whole recipe, which should serve 4-6, and we ate it all. You might be able to serve 4, but 6 off two skinless, boneless chicken breast halves is stretching things a bit far.
Having had lots of pasta this week, with lots more to come on the plan, I served this over over mashed potatoes, although, in retrospect, polenta would have been better.
I used all the chipotles, unseeded, and it was nice and hot.
Making a half recipe for two, over polenta would probably be fine. Tasty stuff, especially if you like it tingly.
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Website: Seasoned Cooking
A very tasty and satisfying pasta dinner.
I made a half recipe using Hazan's Homemade Sausage from the freezer and some canned pumpkin left from the holidays, also from the freezer. It does look a bit festive with the orange pumpkin and strips of chiffonaded sage, but it was a fine summer dinner with a salad.
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Website: Seasoned Cooking
Easy. Not bad, but nothing to try again.
I made a half recipe with skinless thighs rather than than boneless, skinless chicken breasts.
My broccoli was still a bit crunchy when cooked longer than asked. Maybe my idea of "bite-sized" is too big.
The recipe called for 2tsp curry powder for a whole recipe; I wonder if that should have be 2tbl? I used probably 1tbl or a bit more (didn't measure after the first 2tsp, but after tasting, I dumped in the rest of the jar which was close to empty.
Edible, but not all that appealing.
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Website: Seasoned Cooking
Easy and delicious. I actually made this with cod, since that was on sale today. Very tasty with dill, lemon, capers, etc.
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Website: Seasons and Suppers
Nice pork, yummy sauce.
Easy to do.
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Website: Seasons and Suppers
Very nice cake.
Made this with fresh pears for xmas 2017. It was fine the second day, refrigerated and removed in time to come to room temp.
The Mascarpone, Marsala and Orange Cream is an excellent go-with.
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Website: Serious Eats
Drowning with zucchini/courgette from the garden? Eat those flowers before they have a chance to make the veg!
Very simple, nice sauce for (fresh) pasta.
The immersion blender made a fine sauce. Much less mess than the food processor.
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Website: Serious Eats
Ok, it's not spring, so this really isn't seasonal, but it's still very good. The knd of thing I'd make without a recipe really to use up things needing to be used up. Although I doubt if I'd have thought to do broccoli, zucchini, and peas together.
Very easy, very good.
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Website: Serious Eats
Very good, and easy. Made a half recipe. Used frozen shrimp, some raw, some cooked. Rice had a nice texture, not dry like biryanis can sometimes be.
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Website: Serious Eats
Very easy, tasty dinner.
I had only 2/3 the amount of Italian sausage required, so reduced the recipe that much. This amount easily would serve three, but 4 servings (as advertised) would be a bit skimpy and need some side dishes. I served with a big salad after, but that was all.
Used regular brown mushrooms .
I expect the casserole could be assembled and baked at a later time. I'm expecting the leftovers to be good also, but can't say that from experience yet.
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