anonymous' Reviews
42 recipes reviewed. Showing 1 to 42Sort by: Book Title 
| Date | Rating | Recipe Title
Bistro Cooking
By Patricia Wells
Workman Publishing Company - 1989
Easy (don't have to peel)! Fast (as long as you remember to marinate the shrimp in oil and thyme)! Delicious (even non-seafood eaters ask for the recipe)! Makes frozen shrimp taste almost like fresh! I make this when I treat myself and buy the large Costco shrimp (11 per lb). It's also fine with 16/20 per lb. This one recipe is worth the price of this cookbook.
useful (3)
When the mood hits for Poulet basquaise, this certainly fills the need.
useful (0)
I need to make this again before I upgrade this to excellent. I remember this to be very very good. 40 gloves of garlic - I make this when I buy the jars of peeled garlic - a whole lot less work. But jarred garlic can start to smell quickly once it's opened. Hint addenda: my sister-in-law says freezing the garlic works well.
useful (1)
This makes the best split pea soup I've ever had, IMHO. What really makes it unusual is the addition of cloves to bay leaves, parsley, thyme, and marjoram. Simplicity itself in the crock pot. A leftover ham bone, a large can of chicken broth, a lb of split peas, plus herbs.
useful (1)
The Chinese cookbook
By Craig Claiborne, Virginia Lee
Lippincott - 1976
Great condiment!
useful (0)
I cook the chicken in the morning before I go to work and let it rest. When I come home, I finish it. Served at room temperature. When you're trying to pull off a multi-course meal, you need to have the recipes you can do ahead.
useful (0)
Another of those great make ahead dishes. Many, many moons ago, I had an ex boyfriend who I hadn't seen in a good long while. He told me that this was the dish he really remembered (I think he was hinting that I should give him the recipe). No, I didn't give him the recipe, but this is it. Way back when, the original recipe was for minced squab. This is the poor woman's version.
useful (0)
The Classic Italian Cook Book:The art of Italian cooking and the Italian art of eating
By Marcella Hazan
Knopf - 1976
It's all in the details. Marcello Hazan gives all her tips on making blender/mortar pesto, including making to freeze. This is the definitive classic pesto recipe!
useful (1)
Unbelievable how tasty pork cooked in milk can be. I've also successfully adapted this recipe for the slow cooker when I've been pressed for time.
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Do you like chicken cacciatore? This one is really good. None of that restaurant tasting red sauce you often get in Italian restaurants.
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The Foods and Wines of Spain
By Penelope Casas, Oscar Ochoa
Knopf - 1982
I haven't made this in a very long while, although clearly I should because I really remember this dish. There's a good chance I might upgrade this to excellent after the next time I try it, whenever that is.
useful (1)
I remember really liking this dish, but it was a fair amount of work. Probably because I didn't stage it properly ahead of time. Also, a colorful and delicious presentation.
useful (0)
I use frozen vegetables, and it's absolutely fine. Love the contrast with the raisins and pine nuts. I have successfully served this with Marcella Hazan's Pork braised in milk, to produce a themed Argentinian meal.
useful (1)
The ubiquitous Spanish Tortilla de patata. I learned all the little tricks to make this from a very good Spanish cook in Valencia, Spain. She did, however, roll cut her potatoes (like the Chinese do). With that knowledge, I used the ingredients stated in this recipe. My Spanish demo made all the difference in the world. I know that my tortilla de patata definitely passes muster!
useful (0)
Ah yes. I sometimes think we can make better paella in the US than in Spain.This is a great recipe. It really boils down to different tastes. There, they seem to use so much more olive oil. And increasingly, I am cutting down on salt. I like this recipe much more than the paella I had in what was reputed to be the best paella place in Valencia. Of course, they don't make Paella Valenciana in Valencia. I hope my memory hasn't failed me.
useful (1)
This is a wonderful alternative paella for when you have vegetarians.
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From the Earth: Chinese Vegetarian Cooking
By Eileen Yin-Fei Lo
MacMillan Publishing Company - 1995
I was desperate for a vegetarian dish, and this curry noodle totally fit the bill.
useful (0)
Ismail Merchant's Indian Cuisine
By Ismail Merchant
Fireside - 1990
One of Merchant's favorite recipes. Makes a LOT of dal. This recipe is great for feeding a lot of people. And it's delicious, also.
useful (0)
Everybody who's ever tasted this at my house has asked for this recipe. I can't believe that lentils can taste this good (I'm not a vegetarian). And it's easy.
useful (0)
Key to Chinese Cooking
By Irene Kuo
Knopf - 1977
I use bay scallops. I use my electric wok for the deep frying so that I can control the temperature of the oil for the velveting.The final procedure can only be done at the last minute. This is a treat that you won't get in a Chinese restaurant that I know of.
useful (1)
A small turkey cured for a week, then steamed and chilled and sliced. Silky texture and very flavorful. Can use for buffets, picnics, and as center piece. Inspired by traditional wind-cured chickens. Finding a six pound turkey is not always easy. I haven't made this since the last time I found a six pound turkey. Yes, I have heard about special order, but you have to plan ahead...
useful (0)
Classic, in a good way. When and "if" I make lo mein, I use this (or a variation of this) recipe. So much better than anything you can get take out. But frankly, even though this is so much better, I often order take out because I want it and don't want to make it (or track down good fresh bean sprouts, etc., etc.). Lo mein is Chinese comfort food.
useful (0)
Madhur Jaffrey's Cookbook/ Easy East/West Menus for Family and Friends
By Madhur Jaffrey, Lauren Jarrett
HarperCollins Publishers - 1991
I love this dish! Very easy, feeds a large crowd, but needs to be marinated over night. I made this for my mother's 80th birthday, barbecuing in the middle of the winter on a gas grill with the garage door open. I got major flack about this because no one in the family ever really ate lamb. My niece had a new camcorder, and she made a family documentary interviewing everybody (about 40 family members from all over the country and Canada came) about their feelings about lamb. The bottom line and the punch line of her documentary: "It was GOOD!" Addenda: I've made the entire meal "Cooking for a Dozen--Give or Take a few." Madhur Jaffrey really knows how to put together a meal for maximum impact.
useful (0)
Madhur Jaffrey's Indian Cooking
By Madhur Jaffrey
Barron's Educational Series - 1983
I have a friend who went to an Indian restaurant near work and always ordered Kheema matar every time he went, which at the time was often. I made him this, and with this recipe, he no longer goes to the restaurant. I have made this with both ground lamb and ground beef and it works either way. Ground beef can be easier on the pocketbook.
useful (0)
With just a little simple planning, a great dish using the equivalent of slow oven baking. Once you put it in the oven, you can forget about it for an hour and a half. I use a enameled cast iron casserole.
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Her scaled down traditional recipe works beautifully. I made her suggested complete meal - and the dishes all complemented each other. The whole meal in its entirety was better than each of their individual parts.
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Fabulous and perfect! Serve it for a grand occasion.
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I make this salad for almost every Indian meal that I make. It's delicious and the bright color makes a splashy presentation with your other dishes.
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Memories of Philippine Kitchens
By Amy Besa, Romy Dorotan
"Stewart, Tabori and Chang" - 2006
I make this with chicken wings. Best adobo recipe I've tasted, or is it personal taste? Having just made it again with generic supermarked cider market vinegar, it makes a big difference if you use unfiltered, organic apple cider vinegar. An alternate possibility (which I haven't tried) is to add fresh apple. Next time!
useful (0)
Microwave Gourmet
By Barbara Kafka
William Morrow & Co - 1987
How to make risotto without stirring. For your inner lazy cook. Barbara Kafka is famous for this recipe.
useful (0)
Only one tablespoon of oil! No deep frying! Chinese mother approved! I use the #1 selling product at Trader Joe's - the frozen green beans because it is a great product and because I don't like to snap ends.
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Moghul Microwave: Cooking Indian Food the Modern Way
By Julie Sahni
William Morrow & Co - 1990
Indian ratatouille. Vegetarian. I like this best made ahead of time and cold. This has become my recipe of choice to take to functions/potlucks. More substantial than ratatouille because of the chick peas.
useful (0)
I thought this was delicious and easy. I have used frozen kale very successfully (I don't tend to like being bothered with cooking down fresh greens).
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Not Your Mother's Slow Cooker Recipes for Entertaining
By Beth Hensperger
Harvard Common Press - 2007
This is SO EASY and SO DELICIOUS. My only criticism is that it calls for more sesame seed oil than I personally like (that's 2 T. - I would probably do half that at least). I do skim off the oil and concentrate the cooking liquid before serving. [This recipe is from the free Kindle e-version, found at 66%, i.e., this is NOT a page number]
useful (1)
Not Your Mother's Slow Cooker Recipes for Two: For the Small Slow Cooker
By Beth Hensperger
Harvard Common Press - 2006
This is one of those throw it in the pot and use your discretion recipes (there's a lot of Polish influence in the area where I live). To my personal taste, I think this is a lot of sauerkraut for the amount of pork ribs. I balked at 2 T. of brown sugar (I used only 1 T.) and after it was finished felt that I would have increased the 1/4 t. of caraway seeds to a full teaspoon. I think kielbasa would have made a good addition.
useful (0)
Quick & Easy Vietnamese: 75 Everyday Recipes
By Nancie McDermott
Chronicle Books - 2005
How can a sandwich taste so good? I first had one of these made to order in a local Vietnamese grocery store years ago and I thought I had died and gone to heaven. Later, I read John Thorne's essay on his search for this sandwich which crystalized in my mind what exactly I had eaten in that grocery store. This recipe is pretty good and offers a lot of meat choice options. This is better than the sandwich I've had at a recently opened local French bistro. I've used liverswurst instead of French pate (too much work and too expensive) and at least to my taste, it works well. I also use Chinese roast pork.
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I make this whenever I can get beautiful, fresh watercress - locally that means a trip to the Asian store or the local Stop and Shop. Everybody else only carries that awful stuff in plastic boxes or bags (this is the same complaint I have about good bean sprout availability). It makes a difference to use a well marbled cut like rib eye. I think I've also added cherry tomatoes when I have some kicking around.
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Very versatile. Use it in the Vietnamese sandwiches, in soup, or as a regular meal. I think I've used a small slow cooker to make this with good results. To my taste, I might like less fish sauce.
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Serve this with everything Vietnamese. Make ahead and just keep some in the fridge - this can be very versatile depending on your eating habits. The Vietnamese also use it in their sub sandwiches.
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The Seventh Daughter: My Culinary Journey from Beijing to San Francisco
By Cecilia Chiang, Lisa Weiss, Leigh Beisch
Ten Speed Press - 2007
Great recipe for classic northern Chinese noodle dish. I dreamed about this dish from my childhood until I found this recipe. Now I make it often and my guests LOVE it. When Cecilia Chiang tasted spaghetti bolognese in Rome, she thought "Just like zha ziang mian." This is easier and tastier than spaghetti bolognese. I often use cucumber (alone) or with other vegetables for color (e.g., fresh red pepper, shredded carrots, or whatever I have around that I think would work). Not at all greasy and very fresh tasting. I also have used ground turkey instead of ground pork, with good results.
useful (3)
Tapas : The Little Dishes of Spain
By Penelope Casas
Knopf - 1985
Canned tuna! Can it be easier to shop for tuna? Even I who won't eat tuna will eat these.
useful (0)
A three layer omelet is pretty impressive. It does take some work.
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