kaye16's Reviews
1460 recipes reviewed. Showing 1451 to 1460Sort by: Book Title | Date | Rating 
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At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
By Madhur Jaffrey
Knopf - 2010
Easy, fast, delicious. What more can you ask?
useful (0)
Vegetarian Suppers from Deborah Madison's Kitchen
By Deborah Madison
Broadway - 2005
This was a decided hit. Very tasty. Easy to assemble, if a bit messy with lots of bowls for this's and thats. As suggested, I made the the Salsa Cruda (without Avocado) on p118.
My tortillas never got crispy, but that wasn't really a problem.
Used my own Pickled Onion recipe, which is somewhat similar to Madison's, but includes a slog of tabasco.
Anyhow, a very tasty and satisfying meal.
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Madhur Jaffrey's Indian Cooking
By Madhur Jaffrey
Barron's Educational Series - 1983
It's always a surprise to me to find another winner recipe from such a well-used cookbook. Not sure why I've never made this. It's definitely good.
I used frozen, cooked shrimped (thawed, of course), adding them with the spices and stuff after cooking the zuke.
The recipe neglects to mention what to do with the cayenne, tomatoes, and ginger; I just added this with the other ingredients.
This is actually fairly quick to prepare. Cutting up the zucchini is a bit tedious, but doesn't really take all that long.
As suggested, served with Spiced Basmati Rice
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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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Ainsley Harriott's Gourmet Express
By Ainsley Harriott
BBC Books - 2000
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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Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table
By Moosewood Collective
Clarkson Potter - 2005
A very nice dinner, served with Red Lentil Soup with Greens, as suggested.
The potato salad was delicious and worth making on its own.
I used 3 eggs to make an omelet split between 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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Mediterranean Hot and Spicy
By Aglaia Kremezi
Clarkson Potter - 2009
We really liked this. It was easy to make and can be put together in steps as other things are happening.
I had a yellow bell pepper needing to be used so that stood in place of one of the three red bell peppers, making the dish even more colorful.
I made a whole recipe, which was really enough for four as a side. Served on sucrine (baby romaine) leaves.
Very tasty and pretty.
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Dinner: Changing the Game
By Melissa Clark, Eric Wolfinger
Clarkson Potter - 2017
Very good.
I had 500g of sb chicken thighs, almost a whole recipe and the two of us easily finished it all.
Garlic is almost a vegetable here.
Quick and yummy.
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Essentials of Classic Italian Cooking
By Marcella Hazan
Knopf - 1992
An easy and delicious soup.
I used lardons for the meat. We were thinking that chicken sausages would be good, saucisse de volaille or merguez de volaille, cut in quarters lenghtwise, then into little wedges.
Might be nice to add some red pepper flakes with the sautéing onions/carrots/etc.
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