kaye16's Reviews
1460 recipes reviewed. Showing 101 to 150Sort by: Book Title 
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Antonio Carluccio Cooks Pasta (TV Cooks)
By Antonio Carluccio
BBC Books - 1999
A nice pasta dish, quite easy to assemble.
- The recipe calls for orecchioni, big orecchiette, but the picture seems to show big shells, conchiglioni. I've never seen orecchioni, but did find pennoni (big penne) which worked fine.
- I used oven-dried tomatoes from the freezer and did not do the soaking business. Neither did I soak the anchovies, which also came from the freezer.
- I used red pepper flakes rather than a chili. Lazy me.
- I buzzed everything with my immersion blender. I could have saved that dish if I'd just put everything in the small pot I warmed the sauce in and buzzed it there.
Nice tastes (tomatoes, anchovies, basil, parsley, capers, garlic, chili, black olives) all blended together. Not the prettiest sauce in the world, kind of a peanut butter brown, but tasty.
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I've read several places lately about maltagliati, so decided to make something with it. It's a nice pasta for some uses.
I rolled mine by machine, rather than by hand. Suspect that it would have been sufficient to roll to 5, rather than 6. It was good, anyhow. Would consider using this again.
I made a half recipe.
When I cut into my eggplant, I discovered it was bad, so substituted broccoli, which was the only veg available in the fridge.
The recipe has you cook large matchsticks of eggplant and carrot for the same length of time. I think the eggplant would have disappeared by the time the carrot got done. My bits of broccoli and carrot cooked in about the same time, but at one point I added a bit of water and steamed them for a while so we could eat in a reasonable amount of time.
Reasonably good sauce, considering.
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Antonio Carluccio Goes Wild: 120 Fresh Recipes for Wild Food from Land and Sea
By Antonio Carluccio
Headline Book Publishing - 2001
Very good. Not the best risotto-making instructions I've ever seen. If you've done it before, this isn't really a problem. Very good to eat.
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Antonio Carluccio's Vegetables
By Antonio Carluccio
Headline Book Publishing - 2002
Very tasty for an amazingly simple concoction. Boil (separately) and cool some broc bits and some zucchini batons. Toss with a vinaigrette of equal amounts of olive oil and lemon juice, minced garlic, S&P. Good stuff.
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First of all the sprouts are boiled; there are better was to cook them.
Then they are covered with a (tasty) bechamel, well, not covered, but drowned. Half the sauce would have been more than enough.
Not having access to dolcelatte cheese, I used St Agur, which was a recommended substitute somewhere.
Carluccio says the brussels sprouts are not really Italian; this treatment also doesn't seem very Italian.
Edible but nothing to do again.
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The Art of Cooking for Two
By Coralie Castle, Astrid Newton
101 Productions - 1976
One of our favorite salad dressing. Simple to make,
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Excellent recipe and instructions for making crêpes and all the things you can do with them.
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Main and/or side. Reheats well.
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Another household favorite. Don't feel like cooking anything? This is it. I frequently make it vegetarian without the added ham. And sometimes I stir in a drained can of tuna at the end, which is even better than the ham.
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A good, simple tomato sauce for spaghetti.
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Very good. I use whatever fish is available. Chipotle flakes instead of crushed chili are good.
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Yum!
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It can't be much simpler than this. I make up a double dose of this whenever I start to run out. Adjust to your own taste, experiment, play around. Lately I've been using ground celery seed instead of dried celery leaves.
Cheaper than store-bought and you know exactly what's in it. Also a good way to use up spices on your shelf rather than letting them go past their use-by date.
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Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam
By Bruce Cost
William Morrow Cookbooks - 2000
Very good salad. A half recipe generously served two because we made an effort to finish it rather than have leftovers, so 6-8 for a full recipe is probably right. Easy to assemble, and will sit around waiting for the meal to be served if necessary.
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At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
By Madhur Jaffrey
Knopf - 2010
Snack food! Difference of opinion in the house. I think these are fantastic. The cayenne nicely complements the zing of the radishes. Spicy and sour, ideal snack food to me. OTOH, my husband who usually likes radish things, didn't like them at all.
Mine sat for well over 12 hours before they got munched up.
I might cut the salt back to 1/4tsp next time.
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Second difference of opinion. My husband likes these a lot, and I think they're so-so.
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A very nice and easy side of zucchini.
Jaffrey asks small zukes to be cut lengthwise. Bigger ones (like we get in Europe) could be cut in thick slices.
She has you sauté them in a skillet. I broiled them (since I was also broiling fish), but they could also be grilled. I don't think this matters too much as long as they get past the raw stage. Some nice reddish brown or grill marks won't hurt.
The cooked zuke bits are sprinkled with lemon juice, salt, black pepper, ground roasted cumin, and cayenne, making a very nice side very quickly.
13nov14: I sprayed the zuke spears with olive oil before broiling. Worked a treat.
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"Whole Chicken Baked with an Almond and Onion Sauce" -- that's the full title of this recipe. It gets a 5 (or more!) for taste and ease, but only a 4 or so for the instructions. E.g.:
- Your time is better organized if you let the chickie have its 15min sit with the lemon-salt rub while you prepare the marinade (rather than making the marinade, then rubbing and waiting).
- My chick was so done in the time specified that it fell in half when I lifted it from the pan. I suspect that the cooking time could be reduced by 10 minutes or so.
Nevertheless, it was scrumptious.
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An easy, tasty rice dish. The sesame seeds were an interesting addition, not typical of Indian rice dishes in my experience.
Relatively easy to make with only two groups of spice additions. :-)
Makes a huge quantity. I made a half recipe, should serve 2-3. We'll get four generous servings from it.
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Quite an unusual way to cook eggplant (to me anyhow); could be a main dish in a vegetarian meal, a whole recipe serving 2 then.
I made a half recipe as a side with a single eggplant making the proper weight, so had to cut this in half at after cooking. The eggplant(s) are first soaked for 30 minutes, then stuff with a spice paste, fried, then cooked with a bit of water for 25 minutes. This time might be shortened a bit, since our eggplant seemed a bit soft at the end.
A syrup of lemon juice, sugar, and water is added at the end and boiled down to a thick sauce to make the sweet-and-sour taste. Neither of us especially noticed this taste, but liked the eggplant as a whole.
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Really good, really easy. I used swordfish, but it could be any thickish piece of fish.
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A very good way to do potatoes as a side; doesn't need to be an Indian meal.
If you have cold boiled potatoes in the fridge, you're ahead of the game here and can have this dish on the table within ten minutes.
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A good variation on steam/sautéed broccoli. Could be served with any meal. Easy.
Maybe I make my broccoli bits too big, but I always find it has to cook longer than Jaffrey suggests.
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Very tasty dinner, and easy. I made a halfish recipe with four chicken thighs instead of mixed parts of a chicken. Rounded upwards on all spices.
The recipe calls for the chicken to be cooked at 400F for 30 minutes on one side and 40 minutes on the other side. These times seem more like timings for a spatchcocked chicken. My thighs with about 25 min on the first side and 20 min on the second side and they were perfect. (I didn't do the basting bit and the thighs were delicious.)
This is really delicious for very little work.
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About as simple as a recipe can get. Equal amounts of sweetened condensed milk and whole-milk yogurt stirred together, then baked in a bain-marie till done. The sweet and tart combination worked really well.
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Pretty good; easy.
I made a half recipe with lieu noir (saithe in English?).
- Used curry leaves from the freezer having no access to kaffir lime leaves.
- Used all the spices (slightly light on cayenne).
- Used mustard oil.
- Since I was worried about evaporation if I added only half the water, I added about 2/3 cup instead of 1 cup. Mistake. The sauce was a bit too soupy
Tasted good.
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A very tasty dal, and easy to make.
I made a half recipe, but used all of turmeric.
I served this as a side dish, but it would easily make a vegetarian main, with a whole recipe serving 2 or 3.
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Scrumptious, was DH's verdict. It really was delicious.
I made a halfish recipe, but with all of the spices, except for salt and cumin (which we regretfully suspect of being the cause some sleeplessness :-( ).
Very easy to prepare, and it would be a good company dinner, since the fish can be "marinated" (if salt, pepper, turmeric, and cayenne constitute a marinade) for an hour or more and the sauce assembled ahead of time. The final cooking is very easy.
Served with Swiss Chard with Ginger and Garlic and Rice Pilaf with Almonds and Raisins as recommended.
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I made 1/3 of a recipe that is advertised to serve 4-6 and it was more than enough. But tasty. And quite easy to make as these things go.
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The chard at the shops this week looked pretty sad, so I used spinach instead, the kind with huge leaves, the size of a salad plate or even bigger.
Made a half recipe. More than filled my 10" skillet, but cooked down to a spoonful for each of us. It was good though. Really simple to prepare.
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This is the same recipe published on Serious Eats as Madhur Jaffrey's Shrimp Biryani.
As dinner for two, I used half the rice with all the spices. I had a package of shrimp frozen with small scallops, so used all of that.
Very good, a tasty and moist biryani.
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This could be served as a side or as a veggie main.
Very tasty. Easy but lots of wall clock time for soaking lentils and rice.
The amount of rice seemed excessive to me. I used only 1 cup (rather than 2) and the balance of lentils and rice seemed fine. Four of us finished it all off, but it could have served more if we weren't so piggy.
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A very nice side and easy dish. The hardest part is trimming and cutting up the green beans (haricots verts).
Prepping and boiling the beans and measuring two small groups of spices could be done ahead, with the finish done at the last minute.
(Don't forget the salt. It's included in the menu text, rather than the ingredient list.)
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This was a hit. Very easy to prepare and very yummy. The first is first "marinated" with some dry spices, then topped with a mixture including dijon mustard to be broiled. (Dijon mustard is cheating, but works great.) I only broiled rather than broiling then baking, since I have gas broiler and ovens and didn't want to heat an oven.
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Very easy and tasty. I made a half recipe for two. That was a good amount.
But ... the cooking time for the carrots is way off. Cut in 1/3"-thick rounds, they're just not going to get done in 3-4min. I didn't really time them, but they were well over 10min, I'm sure.
Anyhow, this is easy and tasty. Just allow extra time for them to get done.
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Very good and easy.
- I made a half recipe (2 pork chops) but used all the spices for the marinate. Was a bit more than needed, but didn't hurt. Marinated in fridge over night; chops started frozen.
- Finished with all the ingredients for the sauce, which worked well, but took a little longer to boil the sauce down to syrupy.
We liked this a lot.
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Easy to make, a nice salad, a bit different from your usually cucumber salad, with a "dressing" of S&P, lemon juice, cayenne, and chopped mint.
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An omelette with Indian flavors (black mustard seeds, cumin seeds, shallots, tomatoes, cayenne, and cilantro). Can hardly go wrong.
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Delicious and easy.
I made a whole recipe with 748g lamb shoulder, slightly short. Two of us, being only a big piggy, ate all of this. The 4-6 servings indicated would be only as part of a bigger meal.
Served with Rice and Peas with Garam Masala and Karhai Broccoli, both old favorites.
I except the long cooking part of this could be done in a pressure cook to save a bit of time. But sometimes the long unattended cooking time is appreciated by the cook.
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Easy easy easy and oh-so-more-ish.
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Made with pork. Easy to make. Very tasty.
- I made the whole recipe; we'll have three good servings from it. Could be stretched to four probably, as indicated.
- Would be good for company since the last cooking is essentially without attention and it can wait to be served
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A very good little salad to accompany an Indian meal. I made with lemon juice because that was handy, but lime would have been nice too.
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I made a half recipe with 2% milk, rather than whole milk. Pretty tasty, but after more than 10 minutes of cooking, thick was not a word I'd just to describe it.
Added almonds, no raisins or saffron.
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Disappointing, this one. In a book full of really good recipes, this one was uninteresting.
Used lieu noir filets, rather than steaks.
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I made this with grated broccoli stems (needing to use up a collection), rather than cauliflower. It was a very nice accompaniment to an Indian meal. Next time I'll grate my broc on the box grater rather than on the big microplane so that the veg has more texture.
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Really good.
I made a half recipe for the curry recipe on the adjacent page, but for breakfast or in a sandwich, they would be more than tolerable.
I used homemade sausage meat which wasn't very fat, but we weren't bothered by that.
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Really yummy. Since you've made the sausage ahead of time, this goes together quite quickly.
I used canned tomato pulp for the tomatoes.
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Even 4.5. (DH says the sausage curry was so good, this was barely noticed.)
Easy and delicious.
The instructions say to put the whole spices into a small cup before putting them in the hot oil. Surely people already do this? I use a small dish, not a cup, but the effect is the same.
Later she says you can pick out and discard the whole spices (cardamom pods, cloves, cinnamon stick, and bay leaves) if you're serving people unaccustomed to large whole spices in their food. Better not be eating here if you're squeamish about that kind of thing!
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This is a really good variation on Potato Chaat when you'd like an extra bit of green veg on the plate. I sort of defrosted my peas in a sieve, then dumped them in with the potatoes just before I drained them in the same sieve. Pretty, tasty, easy.
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I've made this frequently and it's always a hit. It's easy to put together, can wait till whenever you're ready to serve since it's a room-temp thing. I can imagine that it's a good savory snack, too, although I've never done this.
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