kaye16's Reviews
1460 recipes reviewed. Showing 1301 to 1350Sort by: Book Title 
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The Tabasco Cookbook: 125 Years of America's Favorite Pepper Sauce
By Paul McIlhenny, Barbara Hunter
Gramercy - 2004
A very tasty chili. Long-cooking, but easy to make.
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There being only salmon for one at the store today, I made this with some nice little tuna steaks. It was quite good, but at table we found the tabasco unnoticeable. I'd double this to get a bit of a tingle from it.
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I found this same recipe, minus the Tabasco sauce, somewhere on the web. It's really easy. Essentially you just sear, then cook some plain hamburger patties, then top with a pat of butter (I think it's a good idea to do this in the pan, so the butter can be soaked up when you toast the buns), and a little sauce made of (for each patty) 1/4tsp Worcestershire sauce, 1/8tsp Tabasco sauce, 1/2tbl lemon juice. Sprinkle on 1tbl chopped parsley. You might add a slice of onion. Extra yummy.
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Really good stuff. I used tuna, but I think the sauce would work with white meat chicken, maybe even pork. Easy and very tasty.
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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.
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A very nice salad. I served it on a lettuce-lined plate. The whole recipe, which should serve four, was a nice meal for two. Four only as a side or starter perhaps.
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Nice sauce, easy to make, simple ingredients.
- Used my last bit of Hazan's Homemade Sausage from the freezer. It was 8oz, so I made about a 2/3 recipe.
- Peeled (and seeded) about 10oz of tomatoes.
- No porcini/cêpes in the store yet; used shiitakes instead.
With a chopped onion, a slog of red wine, and S&P, that's all that's need for a tasty sauce.
Recipe says it serves 6. I made 2/3, and piggies that we are, we ate it all. It would have served 3 easily; 4 might have been a bit skimpy.
Served over pici we brought home from Tuscany last fall. All the pici we had there (and brought home) appears to have been extruded rather than hand-rolled. Still, it adds a nice chew to substantial sauce.
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Really yummy. I made a halfish recipe with four thighs. Chicken nice. Sauce very good. (Will use extra for lunch over a bit of pasta.)
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Tassajara Cooking : A vegetarian cooking book
By Edward Espe Brown
Shambhala - 1973
To get done in the time specified, the potatoes need to be cut very thin. Your food processor or a mandoline is perfect for this.
The recipes shows that the casserole can be tarted up in all kinds of ways. And, sshhh, don't tell Tassajara, but these days, I frequently tuck slices from a smoked sausage in among the potatoes and onions.
This is pretty close to a comfort food.
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A taste of Chinatown
By Joie Warner
Little, Brown/Flavor Publications Book - 1989
This was super yummy. I made a whole recipe (with two kip filets -- aka skinless boneless chicken breast halves) and indeed it serves four people. My two breasts weighed about half of what was asked, so served for two, but we're stuffed.
This was really good. You marinate the chicken overnight or from the morning, and can make the sauce ahead. The frying of the chicken bits is all that remains.
I made the batter as shown. It wasn't thick as described, so I added probably close to another 1/2cup of flour. There was lots left, so it might be better to start with 1/2cup water and work up to a manageable "thick".
Nevertheless, this was wonderful, with crispy chunks of chicken and a delicious sauce.
... Also there's a typo in my book that I had found previously. at the end of the first page, a line is missing. It should read: When hot, add garlic, ginger, black beans, and grated zest.
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I've mad this a number of times. It's always good.
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Website: Taste of Home Recipes
Shades of the 70s! This is a bisquik pie thing. Haven't made one of these in ages and ages. Still good nevertheless.
This is a nice wayf to use up some of the excess of zucchini from the garden.
I had to make bisquik (1cup flour, 1-1/2tsp baking powder, 1/4tsp salt, and 1tbl veg oil or melted butter), but it worked fine.
Think it took slightly longer than 35min to cook, but maybe I only set the time for 25min at the beginning.
We'll have two meals of this, i.e., four servings rather than six.
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Website: Taste of Home Recipes
Very good.
It's not so much the recipe as the technique. Slices of eggplant (as small one does for two people), sprayed with olive oil, sprinkled with a spice mix that goes with the rest of dinner, and dribbled with a big squeeze of lime juice. This sits till you're read, then onto the bbq, under the grill, or onto a grill pan. Minimal work, high in edibility. Good way to use up odd bits of spice mixes in the cabinet.
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A Taste of India
By Madhur Jaffrey
MacMillan Publishing Company - 1988
I'm a little puzzled by this dish. It was tasty enough, but very soupy. Twelve ounces of potatoes and a cup of peas were swimming in 2/3 cup water plus 1-1/4 cups yoghurt plus another 1-1/4 cups water. (It is typical of the way recipes are written in Jaffrey's books that water is added in the instructions, but it's not listed in the ingredients. I find this rather annoying.) Of course the besan thickened the sauce a bit, but there was still much more sauce than I expected.
This was a good side dish (in an American-style Indian meal), and I expect it would make a nice vegetarian main course, served over rice.
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Main or side, that is a question. With yogurt and gram flour, it must be high in protein, so makes a nice vegetarian main. But it's suggested as a kind of side, served with lamb kebabs. Although I'm not really sure that "side" is a concept applied to an Indian meal.
I made a half recipe (of 6 servings) as a vegetarian main, thinking we'd have enough extra for tomorrow's lunch. It was awfully good and we were feeling piggy, so we ate the last bit without rice to go under it. Strangely, the sauce in this bit seemed to both of us to have more flavor than when it was initially served. Maybe it liked the wait?
Even though I made a half recipe, I used all the spices, and would do that again. But I skipped a halving gear when it got to the dumplings, so ended up making all of those. Which was a lot, but neither of us complained. (Needs two or three batches to fry them all.)
I mixed the dumplings in the food processor rather than vigorously beating for 10 minutes. I'd already thought about this when I noticed that Sahni, in a similar recipe in Classic Indian Cooking gave a procedure using the food processor. It worked fine. Sahni also has you adding a bit of ground coriander to the dumpling mix, which might be a nice addition.
Because you can make both the sauce (karhi) and the dumplings ahead of time and reheat together before serving, this could make a nice company dish.
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A very tasty side dish. I used chou romanesco rather than plain cauliflower (of which there was none in the shops). The result was probably slightly more colorful than it would have been.
It's relatively quick to assemble the ingredients, and the dish gets started with minimal work. Once it's going, the veggies steam relatively unattended for 15min or so, making this a good dish when there are other things needing last-minute attention.
Definitely a do-again.
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The Tenth Muse: My Life in Food
By Judith Jones
Anchor - 2008
This is my standard go-to recipe for pâte brisée/pie crust.
It's made in the food processor with alligator pulses, to keep the butter from melting. Flaky, wonderful crust. Perfect. Whenever I make one, I make a second to put in the freezer.
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The Tex-Mex Cookbook: A History in Recipes and Photos
By Robb Walsh
Broadway - 2004
Hooray, this is THE Tex-Mex chile sauce, the one used to make enchiladas or chile con carne. Much better than the packets or cans of enchilada sauce, and the same taste I grew up loving.
The first time I made it, I needed to add about 2tbl sugar (rather than 1/2tsp) to take the edge off the bitterness. The second time, only 1tbl was needed. Just add what you need -- this did not make a sweet sauce.
Makes about 4 cups. I used half for a dozen enchiladas and froze the other half for use later.
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I was planning to make a really simple "Spanish" rice with just a pinch of cumin, but bumped into this and tried it instead.
Easy to do. Chicken stock, tomato, and garlic are buzzed up together for the liquid. I buzzed a chili with this and the rice was nicely tingly.
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Thai Cooking Class (Bay Books Cookery Collection)
By Somi Anuntra Miller, Patricia Lake, Ashley Barber
Harpercollins - 1995
Quite a good version of fried rice. I made a half recipe for two.
- The recipe calls for 880g of cooked rice. I cooked 2/3cup; this made about 370g of cooked rice, which was plenty for two.
- Used 200g of small cooked shrimp, defrosted.
- Used 2 eggs.
- I didn't realize until two late the "capsicum" means a bell pepper rather than a chili, so just omitted this.
- If you didn't have green beans, I bet peas would be nice.
- For my half recipe, I used all the red curry paste and fish sauce. Add another slog of red curry paste after tasting.
Still, this was a pretty good version of fried rice.
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A real treat; made as part of a multi-family Thai dinner.
The beancurd skin is a bit fiddly (like phyllo can be fiddly), but otherwise this is easy to make. Could be made in the a.m. and served in the p.m.
Leftovers, fresh out of the fridge, were not as good, although might be better if slightly warmed.
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Very good.
Do all of the prep before cooking the squid, which goes lickety split. (No parallel processing while cooking squid!)
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Good, easy, side dish
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The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue
By Christopher Schlesinger
William Morrow Cookbooks - 1990
Delicious steak, delicious sauce.
- Apparently French cows have no flanks, so I used bavettes instead, which are thinner but has a similar texture to my mind. I marinated only about three hours rather than 4-6. On the bbq grill just a few minutes on each side. Very good.
- The sauce was scrumptious,. I was out of cilantro, and so were the shops, so skipped this. Used Dijon mustard rather than brown. Measured slightly short on the honey. I could eat this by the spoonful.
The authors suggest serving this with Black Bean Salad and Corn Bread Salad with Lime Juice and Cilantro. Both of these were good, but were too similar to make a good pair of sides. I just mixed the leftovers together
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A really tasty salad.
- I used 1tbl tomato paste in place of 3tbl ketchup.
- The recipe calls for 3/4cup olive oil and 1/4cup cider vinegar (plus other stuff), which seemed to me way too much liquid. I started with 1/3cup olive oil and a good slog of vinegar. In the end that seemed a bit dry, so I added a bit ore of each, probably 1/2cup olive oil in all.
A bit of tweaking, but a nice salad, a bit different from your usual bbq fare.
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We didn't like this much at all. Disappointing, since most of the condiment things in this book (salsa, chutneys, etc.) have been outstanding.
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This was really tasty. I made half recipe of a recipe for four; we thought it could have served three. Two of us managed to eat it all, but we were stuffed.
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The ancho chiles don't exactly taste of Indonesia to me, but the sauce was delicious over boneless pork chops, flattened and quickly grilled. Definitely a do-again.
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Pretty good. I made a halfish recipe. Use lardons instead of bacon. Unfortunately somewhat overcooked the sweet potato while boiling, so the dish was dangerously close to smashed sweet potatoes. Still very tasty. Especially with the sauce from Grilled Pork Loin with Indonesian Chile-Coconut Sauce.
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Time-Life Foods of the World: Recipes - American Cooking
By Dale Brown
Time-Life Books - 1968
Good. This may become my go-to vanilla ice cream recipe.
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The lemon-soy butter was a very good basting sauce. I might use this on a plain old chicken one day. The pigeons were good, with lovely dark meat rather like duck but not so gamey in taste. A a bit pricey for everyday eating, though.
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Served over noodles, although maybe that wasn't necessary.
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Not altogether successful.
- There was way too much baking powder, the taste was noticeable -- 2-1/2 tsps for my half recipe (serving 3) or 5 tsps for a full recipe. I'd guess that should be about 1-1/2 tsp, or 3 tsps for the full recipe. Or even less.
- A small shortcake is put on top of a larger one for baking. When I split the pile, I found the inside was still a bit on the raw side, so I popped them back in the oven with the raw bits up. Maybe the tops and bottoms should be baked separately, or maybe the joined pieces baked at a lower temp slightly longer.
- I forgot to sugar the bottom layer of strawberries. This would have brought up some nice juice from the berries to soak into the shortcake.
The shortcakes were pretty easy to make and impressive to serve (the cover photo). A bit of tweaking with the recipe and we might have a real winner.
Second time around:
For second try, I used 1-1/4tsp baking powder with a half recipe; this was perfect. Cut six single shortbreads and didn't stack them to cook. One is still a lot per person. They kept will overnight. Think they would freeze too.
These are fairly quick to assemble, so would be good to make anytime you need such a thing and have a hot oven going.
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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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Good stuff, but not a dish I'd consider typically American. The recipe struck me as more French than American. (Don't think I ever had lentils till I was an adult; a shame, since they're tasty, easy, and a good source of nutrition. And don't think I ever saw a lamb shank till we moved to Europe; certainly never cooked one. But I had two in the freezer needing cooking, so here we are.)
I made a half recipe. My two shanks were not a pound each, but 1#10oz in total, with one smaller than the other. Ed's (the bigger one) was pretty rosé, so a bit more time in the oven might be called for.
I used Puy lentils since I seem to have a surplus of those. Next time I might mince a carrot and maybe some celery to sauté with the onions for more flavor and veggie matter in the lentils. We ate a lot of lentils, but still have another serving in the fridge for something else. Think this part could be reduced by a third to serve four.
Instead of cooking the shanks on a rack, I lined the pan with with slices of stale bread (French bread, of course). This meant there were no drippings to add to the lentils, but they were delicious. This is something to do again when roasting meat.
Altogether good, even if it might be improved upon.
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Tofu Cookery
By Louise Hagler
Book Publishing Company (TN) - 1991
My only note on this says Delicious.
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Simple to make and very good. Needs the salt (to taste).
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I suspect silken tofu is what's needed here. I had to double the oil and vinegar to get something slightly less thick than toothpaste. Regular tofu taxed the blender and probably would have resulted in thinner dressing; use the food processor instead. Tasty enough.
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We like this a lot. Notes:
- Marinating the tofu for 2 hours was not necessary.
- 2 cups of sliced mushrooms, rather than only 1 cup, would be nice
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This is an excellent "marinade" for frozen tofu. (Any kind of nut butter can be used.) We thought the recipe served 2-3, but a half recipe served 2 when I added some steamed broccoli florets. A dash of cayenne didn't hurt either. :-)
Frozen tofu notes:
- Thawed frozen tofu looks like a sponge and tastes about the same, but takes up a marinade nicely (e.g., the one it this recipe). Crumbled and cooked, it's rather like ground meat.
- To freeze, makes slices about 1/2" thick and put them in baggies. These will defrost quickly in hot water.
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This was easy. OK but a bit boring. A soy sauce/vinegar dipping sauce perked things up.
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This is the best vegetarian chili recipe. I usually add some corn with the veggies at the end.
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Made a half recipe, with no water chestnus, no yeast, and no flour. Used more than the require amount of shrooms in the sauce. Pretty good, I wrote as a note.
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Unusual. Easy&quick. That's all I wrote.
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Good and easy.
"Makes 4-6" it says. We had 1 fat "burrito" each.
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Very good!
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There's a pic on p97; mine was not as orange as the photo. Good. Served as Main.
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Simple and good.
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Too Many Tomatoes, Squash, Beans and Other Good Things: Cook Book for When Your Garden Explodes
By Lois M. Burrows, Laura G. Myers
Joanna Cotler Books - 1977
A darned good chocolate zucchini cake that uses and amazing amount of grated zucchini, maybe 3 times what any another recipe I've used has asked.
Easy to assemble, tasty, nice dent in the garden explosion.
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