MsLioness874's Reviews
20 recipes reviewed. Showing 1 to 20Sort by: Book Title 
| Date | Rating | Recipe Title
Website: All Recipes
This was a big hit! I tried the recipe as written and rated it a 4. I did decide to add a little twist of my own to make it a 5 which was to add scallions and sesames seeds on top.
useful (0)
Website: All Recipes
Simple recipe that has many ingredients that are usually on hand in a well stocked kitchen. Definitely a crowd pleaser as is, but also easy to customize. I substituted fresh chopped cilantro for the green peppers, used a Mexican cheese mix rather than plain cheddar, and because I like it spicy...I garnished with sliced jalapenos.
useful (0)
Website: All Recipes
I used this recipe the first (and only) time I dared to make prime rib. The ingredient is quite simple, consisting only of olive oil, salt, pepper, thyme and crushed garlic; yet the result is quite tasty! The roasting method produces a nice crust and the recommended cooking time yields a nicely cooked roast. This recipe is great for beginners. If you do choose to use this recipe, be prepared to prepare your own au jus with beef stock (or whatever you like to use) as not much liquid drained into the roasting pan.
useful (0)
Around the World in350 Recipes
By Sarah Ainley
Hermes House - 2005
modifications needed: none, great as printed
difficulty level: beg/intermediate
time: no more than an hour
This simple recipe is absolutely tasty and even better the next day. The leeks, cabbage and parsley compliment the cannellini beans very well...the hint of olive oil seals the deal. I usually find myself adding more than the suggested seasonings but this recipe used little seasoning yet still was very tasty.
useful (1)
The Black Family Reunion Cookbook: Recipes and Food Memories
By National Council of Negro Women
Fireside - 1993
I use this potato salad recipe because it's very tasty and also because it's very different from how most people I know make it. The potatoes are initially marinated in cider vinegar, oil, chives and sugar...than the mayo, mustard, parsley and eggs are added. The cider is what gives this recipe a different 'tang' in addition to the fresh parley and celery. Sometimes I add sliced green olives for garnish and I also like to use dijon mustard. You can't go wrong with this potato salad and it's often requested for potlucks I attend.
useful (1)
Bon Appetit
(November, 2007)
This recipe is a definite crowd pleaser. The flavors balance well and it cooks to a nice firmness. I did not need to modify, but once when I made it I used canned sweet potatoes (the fresh tasted better). The most difficult part for me was perfecting the merengue topping. The first time I made it, it was nice and high. The second time...fell a little flat.
useful (0)
Celebrating Our Equality: A Cookbook With Recipes and Remembrances from Howard University
By Carolyn Quick Tillery
Citadel Press - 2003
This made a very standard potatoes au gratin. The flavor was slightly smoky due to the paprika and it yielded a nice cheesy dish with a good consistency. The directions provided were not very clear and leads you to indicate that you put the cheese on after boiling together the milks, creams and seasonings. I chose to add some of the cheese to the sauce mixture and left some to top the au gratin. To give it a bit more character, I'd probably add in some chives or minced onions, but the BF and children enjoyed it as is.
useful (0)
Website: Chow
I used this recipe for my first time cooking red cabbage. I scoured websites looking for a recipe that the kids would enjoy. This particular recipe did not require a lot of ingredients, in fact most listed are things one usually would have in a well-stocked pantry (bacon, onion, brown sugar, dijon mustard, chicken broth, cider vinegar). The skill level is beginner, it took a bit longer to cook than suggested on the actual recipe...but the result is fantabulous! Sweet from the sugar and cider, but savory from the mustard balanced by the bacon fat (yay) yet you don't lose the cabbage. It twas a hit ladies and gents, the kids were freaked by a purple veggie until it hit their lips.
useful (0)
Cooking Light
(Jan/Feb, 2013)
This dish is a winner! There are many of layers of flavor from the fresh tarragon, parsley, carrots, onions and celery which flavor the wine sauce. I didn't need to make enhancements to this recipe...the timing was perfect and my chicken cooked to a wonderful texture in my dutch oven. The final toppings of crumbled apple-wood smoked bacon and broiled cherry tomatoes added a nice and tasty finish. The prep time is not too long, but there's a lot of chopping and then the final finishing up of the sauce at the end...this recipe goes into my Sunday Dinner category.
useful (0)
Quick and easy! I used left over thin sliced beef we had when making cheesesteaks over the weekend since that is what I had on hand. I also added a little sprinkle of parmesan cheese because the taste was a tad too 'sour creamy'. But it was very good...the fresh parsley and green onions balanced out the flavor nicely. Thumbs up from my daughter! I appreciate this recipe which took no longer than a half hour to make...fits right in my busy work week schedule.
useful (0)
Cooking the French Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
By Lynne Marie Waldee
Lerner Publications - 2001
My book is the 1982 edition, so the page number may be different.
This was a relatively easy dish to make and did not take a lot of time...no more than an hour or so. I did not add any additional seasonings, however I did choose to add very thinly sliced onions and I mistakenly forgot to add the mushrooms. The dish turned out fabulous, producing a very rich, full flavored sauce...most likely from sauteing the chicken in butter. If possible, use fresh thyme as well.
useful (1)
Daisy: Morning, Noon and Night: Bringing Your Family Together with Everyday Latin Dishes
By Daisy Martinez
Atria - 2010
This was a wonderfully tasty omelet...the spinach, arugula and cremini mushrooms added much flavor and the dish was extremely easy to make. I complimented this dish with chorizo sausage and buttermilk biscuits.
useful (2)
Website: Epicurious
This dish turned out great...full of flavor and the meat was juicy. The sauce was sweet from the apricots and earthy from the cumin...delicious! I doubled the recipe to use 4 chops and 1 cup of shallots sure seemed like a lot! It didn't taste bad, in fact it gave the sauce texture. I would make this dish again for a special occasion but not for a regular week night meal, it wasn't hard, but definitely not a quickie.
useful (1)
Website: Epicurious
I can't believe how flavorful this dish tastes although the only seasoning used is curry and a little salt and pepper. I followed this recipe as written except used campari tomatoes instead of plum. The recipe was fairly easy to make and can be easily converted to a main dish by adding chicken. Everyone enjoyed and thought it tasted great except the kids complained that it was a tad too spicy.
useful (1)
Exotic Table: Flavors, inspiration, and recipes from around the world--to your kitchen
By Aliya LeeKong
Adams Media - 2013
I made this simple dish consisting of only pecans, butter, honey, brown sugar, and salt seasoned fabulously with Ras El Hanout and it was a big hit for Thanksgiving pre-dinner snacks. Paired with a cheese platter it was a delight for the tongue. Definitely on my list of repeat recipes. The seasoning, while unfamiliar to many, is mild--but flavorful and does not overpower the pecans.
useful (0)
Website: The Food Network
This is one of the best curry goat recipes I've tried. What makes it unique from others is the lime juice that gets rubbed on the meat. The taste remains on the meat throughout the simmering and adds just the right zing. I think the best recipes are those that don't need much modification and this one was great as written. It produces a stew with a good consistency...not too thick or thin, and with tons of flavor. This recipe is rated intermediate on the website...but is uncomplicated enough for someone who considers themselves beginner level to try.
useful (1)
Website: The Food Network
I made this for a quick Monday night dinner...it was a hit with both the adults and children. I mistakenly omitted the salt and pepper due to running back and forth from the kitchen to the computer, but it wasn't missed. I did shred the cheese and added a drizzle of agave to the mayo mix for a little more sweetness. Because I wasn't sure if everyone would like raw broccoli, I did blanch the broccoli and chilled it in an ice bath than put it in the salad spinner to remove the extra water. This is definitely a dish I would make again...great recipe.
Read more at: http://www.foodnetwork.com/recipes/paula-deen/broccoli-salad-recipe.html?oc=linkback
useful (0)
Website: The Food Network
I made this recipe for Easter and everyone, including the little kids enjoyed it. The recipe was easy to follow, however, I did not put the ginger snaps on since another review said it would get mushy when served as leftovers. The leftovers tasted great in my lima bean soup.
This recipe is ideal for cooks who may be trying their hand for the first time at making an Easter ham ( this was my first time). As I perfect my technique, I'm hoping to get the crust to be a tad bit firmer.
Read more at: http://www.foodnetwork.com/recipes/alton-brown/city-ham-recipe.html?oc=linkback
useful (0)
Website: Kraft Foods
www.kraftrecipes.com/home.aspx
Great recipe for impressing guests...presents well. No need for alterations, the flavors are not over-whelming, the texture is moist, and the filling is very tasty. The most difficult part of this recipe is ensuring the layers are even. I used the toothpick method. Also, be sure the whip cream is well chilled and the cream cheese is close to room temperature so the filling mixes easily and is firm between the layers. Over mixing makes the filling too loose.
useful (0)
Website: Recipezaar
Can't say that this recipe totally replicates Red Lobster's crab stuffed mushrooms, but it is rather tasty! It's also pretty easy to make and the ingredients are well balanced so that the taste of the crab meat does shine through. The only change I made was to use a tad bit less than one cup of bread crumbs...a half to 3/4 cup is more than sufficient.
useful (0)