kaye16's Reviews
1460 recipes reviewed. Showing 1251 to 1300Sort by: Book Title 
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Website: Serious Eats
A pretty good crock pot meal. Served over spaetzle.
The pork and the sauce were tasty. Just the right amount of worcestershire sauce and red wine vinegar to add interest without overpowering.
If you cut meat small, you can probably get away without shredding.
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Website: Serious Eats
Flavors are nice, but the texture didn't work.
We both usually like quinoa, but in this case, it felt gritty against the shrimp, cuke, and chickpeas. I think rice might be better (if longer cooking), or even omit and serve over linguine.
The taste was very good though.
Made a more-or-less 2/3 recipe to serve two. (Whole recipe advertised as serving 3-4.)
Used frozen cooked shrimp. Might cut them in half to make pieces somewhat smaller.
The touch of lemon and cilantro at the end are not to be missed.
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Website: Serious Eats
An instant favorite. My chicken was smaller than asked, and I spatchcocked it to cook it faster, settting in on top of the potatoes, onion quarters and lemon. Stuffed most of the spiced butter mixture under the skin of legs and breasts. Very tasty. The sauce is good too. (I've mixed the leftover bit with the leftover potatoes and cut up onion for a little salad tomorrow.)
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Website: Serious Eats
Liked this very much -- earthy taste of mushrooms, with cream, brightened by a bit of lemon and thyme. Yum.
- Not enough sherry and no back-up in house. About half of that measure was dry white wine.
- The recipe did not include cream (only half-and-half) when I printed it. Don't really think that's necessary.
- Didn't use crock pot, but simmered in a closed, cast iron Dutch oven.
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Website: Serious Eats
This is a really nice variation on a classic pistou/pesto. It uses sun-dried tomatoes with the load of basil. (No nuts.)
I used (seedless) oven-dried tomatoes from the freezer. (I make several batches in the summer when the plum tomatoes are good.)
The recipe says it serves 4-6. I made a half recipe. Although I used all the pistou for two servings of tagliatelle, it would have served three easily.
Very simple to put together. Very tasty.
I originally collected this from the French Revolution blog, but Serious Eats seems to be related in some fashion.
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Website: Serious Eats
Half recipe for two people. Yummy chicken bits, a trifle salty we thought, but that's easy to fix next time. Suspect it would work find with breasts if that's all you had.
Cooked under the broiler since it's decidedly not bbq weather.
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Website: Serious Eats
Easy and really delicious.
I used salmon and haddock for a mix of fish.
I used lardons instead of salt pork or bacon. There was an interesting technique here, cooking the meat till done in just a bit of water, then adding the onion and celery. No hot sauce needed at serving time.
Definitely a keeper.
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The Silver Palate Cookbook (G K Hall Large Print Book Series)
By Julee Rosso, Sheila Lukins, Michael McLaughlin, Silver Palate (Shop)
G K Hall & Co - 1993
A really good dish.
- Used 12 skinned, bone-in chicken thighs, rather than chicken quarters. This was almost 4#, about 1# less than asked. I made all the marinade/sauce; this was way more than enough. (But it was good.)
- Overlooked the "marinate overnight" instruction, so it marinated only 2-3 hours. It's hard to imagine it being better, so this wasn't a problem.
- Did not use the full amount of sugar, maybe 3/4cup instead.
- Rats, forgot the chopped coriander/parsley at the end, which would have been pretty as well as tasty.
- Served with polenta.
Very good for company since it cooks in the oven unattended. When it was done, I just turned the oven off and let the dish stay there to keep warm. Guests were late and we had a starter first, but it was not a problem.
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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: Simply Recipes
Pretty darn tasty.
- I was short of meat, about 550g pork, rather than 1-1/2#, but used most of spices
- lardons fumées would be great ipv bacon
- one egg plus one white (from the freezer).
- Used two cups of seedless tomato sauce/purée from the freezer.
There were 19 meatballs that fit quite nicely into my mini-muffin pan, as suggested, when there should have been maybe 12. My plums must be smaller than theirs.
Definitely wanted a bit of the adobo sauce to balance the sweet of the tomatoes.
Served with polenta.
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Website: Simply Recipes
Wonder why I need yet another roast chicken recipe? This was a good one. Chicken sitting on onion halves, nice idea. Lemon halves squeezed over and then stuffed inside. Surrounded by potatoes tossed with olive oil and herbs. Turned out good, but no surprise.
My chicken was quite a bit smaller than the 5.5# one prescribed. I cooked the same time and it was done. Inside of thighs just barely done.
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Website: Simply Recipes
Yum! Easy, tasty, fast, can hardly beat that. I served with rice, but it might have been nice with spaghetti. Definitely a do again.
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Website: Simply Recipes
A super chocolate cake, fluffy and tender and not at all dry. A bit unusual in that it cooks at a very low temperature (275F) for a long time.
- My 2-qt bundt pan, although not as fancy as the one shown, worked fine. (The recipe can't decide if a 2-qt or a 2-1/2-qt one is needed.)
- I used a proper double boiler rather than the improvised one suggested.
- I used Kahlua instead of brandy.
- The cake was not done in the 1h15 advised; I probably did another 20min altogether.
Really nice.
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Website: Simply Recipes
Tasty, easy soup. Well, easy if you don't mind peeling and slicing 1.5# of carrots. I did the first part and my cuisinart did the hard bit, as well as chopping the onions.
Not really a weeknight thing, but could be made ahead and reheated.
The strips of orange zest weren't immediately visible when it came time to purée and I forgot to remove them. This was OK really.
We liked.
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Website: Simply Recipes
Wow, that was easy. I followed these instructions to "hard-boil" 6 eggs. They were perfect. Easy to peel and no gray on the yolk. I used large eggs, steamed them 15min as instructed.
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Website: Simply Recipes
This wasn't on today's plan, but it really felt like mac'n'cheese today—fall is a-comin'.
- I thought there was a trifle too much worcestershire sauce. It tends to overpower.
- I probably used only 2 cups of milk, although I heated 3 cups. It seemed like too much, and I think it would have been.
- A bunch of broccoli is pretty vague. Judging by the picture I used more. (I think I had 4 cups of florets.)
- I used only 7oz of pasta, but two of us did a pretty good job on it. There will be a small serving each for lunch in the next days.
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Website: Simply Recipes
An excellent dinner salad, very much liked here.
The recipes says it serves four; we thought those would be very skimpy servings.
I used two smallish kip filets (boneless, skinless chicken breast halves), totalling 250g for the two of us, rather than two enormous ones making a pound (454g).
Used pretty much all of everything, with half the vinaigrette. (Don't like swimming salads.)
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Website: Simply Recipes
We thought this was excellent for what you can make with canned tuna.
- I used water-packed tuna, rather than oil-packed, which frequently has an off-taste to me.
- Added no extra salt. The canned tuna and capers have quite enough.
Quick and tasty.
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Website: Simply Recipes
An instant do-me-again favorite.
Spicy, but not challenging.
Kind of like a spicy brownie.
I used 185g 70% chocolate and 100g 85% chocolate.
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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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Slow Cooker Ready & Waiting: 160 Sumptuous Meals That Cook Themselves
By Rick Rodgers
William Morrow Cookbooks - 1998
I've made this with pork and with lamb. It's not bad for a slow cooker version, very simple to assemble.
- I found 1 cup water much too much to add. Probably only 1/2 cup would be sufficient.
- Second time I toasted and ground coriander and cumin seeds, rather than using already ground.
- Needed salt at the table, but that's OK if you're serving an Indian pickle, which is usually salty.
- 1/4 tsp cayenne doesn't begin to make it hot. I used 1 tsp the second time, and it was hottish, but not in any sense challenging.
For an easy vindaloo, Pork or lamb vindaloo from Madhur Jaffery's Quick & Easy Indian Cooking is better.
For a more authentic version, Goan-style hot and sour pork (Vindaloo) from Jaffrey's Indian Cooking is excellent.
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Good enough, nothing special. A lot of prep before putting stuff in the crock, which is not really a problem if the results justify it. But this recipe also wants cooking after the crock, a lot of it fairly pointless.
Instead of browning flour, etc., I thickened with potato starch. Much easier.
1/4tsp cayenne is practically nothing in a full crock.
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Small Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs
By Julia Turshen, Gentl + Hyers, Ina Garten
Chronicle Books - 2016
I made this from the Food52 site. Now I want the book.
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Website: Smitten Kitchen
Very good pancakes, with the plus point of using the the garden bounty. (Still working on shredded zucchini from the freezer.)
I made a whole recipe as dinner for two. There were more than 12 pancakes, I'm pretty sure, but I didn't count. I thought we'd have extra for another dinner. Thenm, for a while we thought we'd have a few for breakfast tomorrow. But in the end we ate them all. They were good.
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The Soup Bible: All the Soups You Will Ever Need in One Inspirational Collection
By Debra Mayhew
Southwater - 2010
A nice zucchini soup. No dolcelatte to be found in the French countryside, but gorgonzola was fine. Serves 2-3 as a main course; 4-6 would be as a starter or a sandwich accompaniment.
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Quite a good soup, easy and tasty. Even my DH, who's not especially a cauliflower fan, liked it. I made a half recipe (soup for lunch) to use up a cauliflower that's already made two appearances at table. (One cauliflower does a lot of duty for two people. :-)
It's an extraordinarily blah color, so the chopped walnuts and paprika garnish are a nice touch.
I needed to add more liquid (milk) at the end to thin it down a bit. Maybe because I was making a half recipe too much of the stock was lost. Needed lots and lots of salt.
A definite do-again.
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Soups
By Jeannette Seaver
Seaver Books - 1983
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Soups for All Seasons: Bountiful Vegetarian Soups
By Nava Atlas
Amberwood Press - 1992
Tasty soup.
Can stop after cooking the veg for 20-25min (i.e., before adding oats, etc.).
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A good soup! DH suggested puréeing some of the soup at the end.
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A very good summer soup.
- To the simmered soup, I added about 3/4 of the zucchini and the corn (rather than half of each as directed). I would do this again, since the broth part was so tasty.
- I used water rather than veg stock. (Chicken stock would work too, but this is a vegetarian cookbook.)
- Used chopped shallots instead of scallions, which would be prettier.
- Used (sugarless) canned corn.
- The advertised servings are probably correct.
While the oil was heating to sauté the remaining zucchini, I took the like off the cooled soup, then absent-mindedly dumped the zuke slices into that pot, rather than the skillet. Oops. No good way to retrieve these, so I served the soup with raw zucchini. Which is fine with me, but less appreciated by my DH.
This is definitely a soup I'd made again. A good way to help use up the garden bounty, since it asks for 2# of zuke..
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Southwest Slow Cooking
By Theresa Howell, Tammy Biber
Cooper Square Publishing Llc - 2004
Very good for minimal effort. Forgot to add the cheese for serving.
A meat with more flavor than chicken breasts might be nice. Next time I might use skinned chicken thighs or maybe some kind of pork.
Served three, plus one for the freezer.
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Website: Spain on a Fork
This was easy and delicious. But the number of servings (TWO) is off. There's the amount of fish I would serve for two and there's the amount of shrimp I would serve for two. That's a pretty meaty soup/stew.
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The Spice of Vegetarian Cooking: Ethnic Recipes from India, China, Mexico, Southeast Asia, the Middle East, and Europe
By Martha Rose Shulman
Healing Arts Press - 1986
A pretty boring rendition of an eggplant and potato curry. Neela's Eggplant and Potato from Madhur Jaffrey's World of the East Vegetarian Cooking is quite similar and much better.
I made a half recipe as dinner for two.
Ingredients are annoyingly not in the order that they are used.
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Not too bad this. I made a half-ish recipe of rice and broccoli, with all the spices; otherwise it would have been woefully underspice. (Didn't do the orange garnish since I forgot to buy one today.)
It's a fast dinner. One-third cup basmati cooked while I prepared the other ingredients and started cooking.
I think this would make a good vegetarian one-dish main sort of thing. (It's not clear, but I suspect it's intended as a side.) A whole recipe would serve 3, maybe 4, as a main; my half recipe would have been a bit short if it hadn't been accompanied by leftover samosas.
Would be could as a side dish as part of an assembled plate, not necessarily vegetarian.
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Spiralize This!
By Martha Rose Shulman
Houghton Mifflin Harcourt - 2016
The recipe was good, but can't say that spiralizing added anything to it. Grated cuke would have been fine.
First time I've used my spiralizer. Chose the wrong blade, "tagliatelle", rather than "spaghetti". And what a lot of veggie wasted!
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Now, this is showing off the spiralizer at its best. DH didn't realize there was no pasta.
Made a half recipe of this. Used spinach as the green. Was generous with the sambal oelek.
Takes a bit of prep time, then comes together really quickly.
Good, altogether.
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Pretty good stuff. I made a halfish recipe. Didn't bother to spiralize the bell peppers, just cut them into narrow strips. A bit of prep work, then all comes together lickety-split. Tasty.
(Spiralizing wastes way too much veg for my tastes.)
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Website: The Splendid Table
We really liked this salad. It's easy to make and really delicious (especially if you're a pomegranate molsses fan).
The only problem with the recipe is the it calls for a "small bunch mint" and a "small bunch parsley". Bunch is a fairly meaningless term. For my half recipe, I ended up with about half cup each of the finely chopped herb.
The recipe is from Yasmin Khan's The Saffron Tales, a book not many people here seem to have, but is going on my WishList on the strength of this recipe.
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The Sriracha Cookbook: 50 "Rooster Sauce" Recipes that Pack a Punch
By Randy Clemens
Ten Speed Press - 2011
Hot stuff, easy and good. Makes a lot -- 6-8 servings is probably right for a main course soup.
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Stews (Williams-Sonoma Kitchen Library)
Pretty good. I'm from a chlii-doesn't-have-tomatoes tradition, so this really isn't chili to me. But if was fairly tasty.
I made a half recipe, with the full amount of chili powder and tabasco, and DH added lots more tabasco at table. The half recipe should serve three -- NOT! That would have been three unsatisfied people
I made a half recipe of the Cornmeal Dumplings, which should have then served 2, but we found it way too much. Still, they were eaten.
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These were really good.
I made a half recipe, actually Cornmeal Buttermilk Dumplings. They were really yummy. But the half recipe would have served three, rather than two as advertised. Still, they all got eaten.
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Amazingly good combination. Nothing spicy here, but overall very tasty. I made a half recipe.
A bit time-consuming to make, especially because I had to grind (thank you, food processor) my own lamb. But worth the result.
I suppose it would be ok to hold for company and reheat just before serving.
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Not bad. I made a half recipe using a bit less of the carrots (real ones in spears, not "baby") and lots of ground pepper at table.
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Not bad, easy, not very spicy. I made a half recipe with turkey oysters instead of kip filets (skinless, boneless chicken breast halves).
Since I have to seed tomatoes, there was no liquid to speak of, so I added the end of a can of seedless tomato pulp, less than 1/2cup. Added 1-1/2tsp curry powder, rather than 1tsp from the recipe. A bit more might have been good.
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Having 2/3 of the meat, I made a 2/3 recipe. Only wanted to open one can (16-oz-ish), so made up the difference with chicken stock.
The steamed dumplings were weird. Can't imagine why they were asked for. It would have been perfectly find to cook the dumplings on the stew like you usually do. The Buttermilk Dumplings I made previously were fine.
The stew was good, though, although I just notice that I forgot to stir in the sour cream. Duh.
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The Sunset Cookbook: Over 1,000 Fresh, Flavorful Recipes for the Way You Cook Today
By Sunset Books, Margo True
Oxmoor House - 2010
3.5 perhaps. The squash I used (Hokkaido Vert) was pretty bland, then so was the dish. A tastier squash would help. But something's wrong with the recipe.
- My package of ravioli was about half what was asked. Otherwise, I used full-recipe measures. We had enough for two. But more squash would have been better.
- Also, it would be nicer to cut the squash up in bigger pieces, 1/2" perhaps, rather than 1/4".
- 6-8 minutes to cook fresh pasta is going to give you mush. I stopped somewhere between 4 and 5 minutes and they were maybe a trifle too done, but okay.
- My small squash pieces were not done in 5 minutes. And the 3/4 cup veg broth was too much. Bigger pieces, cooked longer would be nicer.
- The fried sage was a wonderful addition.
A nice vegetarian dinner, but needs some tweaking to get it better.
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Extra yummy. I made a half recipe with two lamb shanks. I thought the sauce was a trifle sweet, but the whole thing was so delicious we won't tell.
I used my tajine to cook the shanks. This worked great. The meat was so tender and delicious.
More than 2 hours of clock time, but easy work and much of the time is inactive.
Have lots of the sauce left to use forsomething else.
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The Tabasco Cookbook: 125 Years of America's Favorite Pepper Sauce
By Paul McIlhenny, Barbara Hunter
Gramercy - 2004
A yummy snack, definitely more-ish.
If you like things really spicy, you might consider bumping up the Tabasco sauce to 3 teaspoons or more. These are tasty, but not seriously hot.
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This is one of our favorite chicken recipes. The meat is tender and flavorful after marinating in lemon juice and Tabasco. Yum!
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Surprisingly good.
Our only criticism was that there wasn't enough Tabasco. Think the amount should be doubled (so a half recipe uses what's printed).
The bell peppers and Tabasco went surprisingly well together and didn't overwhelm the scallops. The capers added at the end we just the right touch of je-ne-sais quoi.
A keeper.
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