lisakelsey's Reviews
98 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date | Rating | Recipe Title
Apples for Jam: A Colorful Cookbook
By Tessa Kiros
Andrews McMeel Publishing - 2007
This turned out very well in my ice cream maker. I used a little less sugar than the recipe called for and it was fine. When I added the milk it appeared to curdle (maybe because of the lemon in the syrup?), but if that happens to you don't worry, it didn't affect the flavor or texture at all.
useful (1)
At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
By Madhur Jaffrey
Knopf - 2010
I didn't have any fresh ginger so I just left it out and this was still amazing. I removed the skin and marinated the chicken for four hours.
useful (0)
I made the exact recipe except I used cooked lentils instead of chick peas--it turned out great but I think i should have added more salt while it was cooking. Otherwise very good for a hearty healthy side dish. Served baked chicken rice and raita with it.
useful (2)
I made this recipe with the following substitutions: chilli flakes instead of whole chillies, dried curry leaves instead of fresh and canned tomato instead of fresh. My husband liked it but I thought it came out an unattractive color and I didn't taste the coconut milk enough for my taste. I will attempt this again with the proper ingredients and perhaps I will like it better
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I followed this recipe pretty closely although i did double it. The taste was good and it came together quickly, the only thing I wasn't sure of is the yogurt curdled when I added it. I wasn't too crazy about the way it looked and the flavor was good but nothing spectacular. I might make it again if I want a quick Indian dish, but I might tweak it a bit.
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The recipe specifies only chicken legs--not whether they should be boned and skinless. I cut some breast piece up instead. I followed the recipe except I only used 1/2 cup of vinegar as one cup seemed excessive. Even so, after simmering for twenty minutes, there was so much liquid left it would have taken another twenty minutes to reduce it and "brown" the chicken. The result didn't taste like chicken vindaloo to me at all. It was just okay, teh chicken was rubbery and I added yogurt to the sauce to thicken it slightly. I love Jaffrey and I have many of her books but this one is not working for me.
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The Barcelona Cookbook: A Celebration of Food, Wine, and Life
By Andy Pforzheimer, Sasa Mahr-batuz
Andrews McMeel Publishing - 2009
I'm not a huge fan of eggplant, but I want to like it, so I keep trying different ways to prepare it. This is definitely a winner. A clean, garlicky taste--delicious spread on a piece of good crusty bread.
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It's hard to believe that something so simple could be so delicious--but these potatoes are just awesome. With or without the sauce they are fantastic.
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The Best Recipes in the World
By Mark Bittman
Broadway - 2005
I never seem to have dried lily buds but the recipe seems to taste fine without them. My kids love this soup. When I make it as a main course I use more pork and also serve rice on the side.
useful (1)
I followed the recipe except that instead of two cups of chives I added some shredded napa cabbage and mushrooms. It was delicious.
useful (1)
I didn't used mushrooms but did not add the tomatoes since I never remember my mom doing that. I cut the meat in thin strips because that it how it was familiar to me. Came out a touch watery at the end--perhaps I didn't cook off enough of the liquid. Flavor was good though and it came together quickly and simply.
A good recipe for winter when you're in the mood for a stew but don't have time for a 2 hour simmer.
useful (1)
The Big Book of Noodles: Over 100 Delicious Recipes from China, Japan, and Southeast Asia
By Vatcharin Bhumichitr
Kyle Books - 2010
I marinated the chicken with minced garlic. Delish!
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Biscuits, Spoonbread & Sweet Potato Pie (Knopf Cooks American Series)
By Bill Neal
Knopf - 1990
First time making hushpuppies and they came out great. Used one onion, grated to make up about 3/4 of a cup.
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The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore
By Grace Young, Alan Richardson, Alan Richardson
Simon & Schuster - 2004
I didn't have black soy sauce, so I used all regular and it came out just fine. The only issue I had is the cornstarch in the marinade gummed up the pan. I think next time I will leave it out of the marinade and add it as a slurry when finishing the dish.
useful (0)
Caseus Fromagerie Bistro Cookbook: Every Cheese Has a Story
By Jason Sobocinski
Lyons Press - 2011
I pretty much used the recipe but didn't have goat cheese and I substituted some chicken stock for half of the milk. It was still creamy and delicious with excellent flavor.
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Clodagh's Kitchen Diaries: Delicious Recipes Throughout the Year
By Clodagh McKenna
Kyle Books - 2013
Lighter than I thought it would be and with a good texture. Made just as recipe calls for and it is very good--I had some fresh out of the oven with just butter. Looking forward to toasting some tomorrow for breakfast. Very easy recipe!
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I used one pound of shrimp, less olive oil, kept all the other measurements the same and then tossed with one pound of linguine. I didn't have smoked paprika, used regular. I will try smoked paprika next time and perhaps it will be even better.
useful (2)
I made this with regular ale instead of Guinness, so perhaps that's why it turned out watery. Also, 14 slices of bacon seemed excessive--I used 6. Other than that the flavor was good and I loved the idea that it's braised in the oven instead of the stovetop. I will try again and maybe this recipe will get another star.
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I was intrigued by the use of raw beets in this salad. I found the combination of grated vegetables (fennel, carrot, beet, apple) really interesting and delicious. It made feel healthier just eating it!
One note: The fennel was hard to grate--next time I will use a mandolin.
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I only made the goat cheese crostini--but they were very good. Lovely idea to use the goat cheese with herbs as a crostini topping.
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Complete Chinese Cookbook
By Ken Hom
Firefly Books - 2011
Quick, no-fuss chow mein recipe. i used shredded snap peas instead of snow peas, and chopped fresh garlic leaves instead of scallions and I also added some thinly sliced celery. To finish it I added a dash of fish sauce and a little sriracha--delish!
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Cooking Dinner: Simple Italian Family Recipes Everyone Can Make
By Rima Barkett, Claudia Pruett, Michael Collopy
MEGA - 2009
Simple, fast, and good, although I think 1/4 cup olive oil is a little more than necessary.
useful (1)
I grew up on potatoes just like this. Check every 15 minutes, depending on the type and size of potatoes, they may not need the full hour.
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Cooking Under Pressure (20th Anniversary Edition)
By Lorna J. Sass
William Morrow Cookbooks - 2009
The flavor was very good, but there was a little too much liquid. Next time I will reduce the amount of wine.
useful (1)
Very good but a little too much liquid. I used Yukon gold potatoes and perhaps that's why it seemed so? I did purée the soup with the hand blender, added some cream and more cheese. It ended up very very good and my daughter ate two big bowls! I also added a little crumbled bacon on top.
useful (1)
Cooking with the Seasons: A Year In My Kitchen
By Monique Hooker, Tracie Richardson
Henry Holt and Co. - 1997
This sounded so good but it didn't turn out the way I thought it would at all. The main problem was the ricotta separated and got all gummy. perhaps if I made it thiner it would have worked better. I used prosciutto and it did make a kind of nice crust but the potatoes did not adhere the way I would have liked.
useful (1)
Love the idea of cooked chilled veggies mixed with raw ones. The dressing is really nice too.
useful (2)
Crazy About Cookies: 300 Scrumptious Recipes for Every Occasion & Craving
By Krystina Castella
Sterling - 2010
Made them plain (with no nuts or other add-ins) and served with sweetened mascarpone. They were a hit!
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Diary of a Tuscan Chef
By Cesare Casella, Eileen Daspin
Broadway - 1998
A nice, comforting soup of fresh herbs and vegetables. Simple and comforting
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Fish: The Complete Guide to Buying and Cooking
By Mark Bittman
Wiley - 1999
This method is a real winner--easy quick and healthy. I topped the fillets with fresh parsley, capers and sundries tomatoes-delicious! The potatoes stuck to the foil ever so slightly, next time I will oil the foil sheets first.
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These crab cakes were restaurant-quality! Really good--followed the recipe exactly except I added some fresh hot peppers along with the red bells. Used panko for bread crumbs
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Food Matters: A Guide to Conscious Eating with More Than 75 Recipes
By Mark Bittman
Simon & Schuster - 2009
I used chickpea flour (besan or gram flour) for this and it did not turn out at all. I almost have to wonder if the 1-1/2 cups of water is a typo. It was very watery even after I let it sit for several hours. After 45 minutes in the oven it came out very well-done around the edges, but had a pudding-like texture, not like a bread at all. It was very oily as well but that is probably because I used a 10 inch cast iron skillet and forgot to reduce the amount of oil. I love the idea of this recipe so if anyone had success with it please speak up!
useful (1)
Gale Gand's Lunch!
By Gale Gand, Christie Matheson
Houghton Mifflin Harcourt - 2014
this soup has a really wonderful flavor and silky texture. I only used half the amount of cream and it was heavenly.
useful (0)
Gourmet Meals in Minutes
By Culinary Institute of America
Lebhar-Friedman Books - 2004
This is a terrific soup. I added a little cognac instead of sherry.
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Absolutely delicious and very elegant. Very impressive for entertaining.
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Hiroko's American Kitchen: Cooking with Japanese Flavors
By Hiroko Shimbo
Andrews McMeel Publishing - 2012
In the notes for this recipe the author says you can use the water from rinsing rice to boil the daikon in the first step to make the radish taste milder. Since I was making rice anyway I did, and the radish turned out delectably buttery. So good! I didn't even need the miso topping (although I'm sure that would have made it even better)--i just drizzled a little soy sauce and bonito on it.
useful (1)
I just made the pork, not the veggies. Just served with sauce over rice. Very good--I used a butt roast, I think, not shoulder. The meat was tender and fatty, but in a good way.
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In spite of the name, I assumed this was a teriyaki sauce based on the ingredients. I think it's missing the ginger flavor. Doesn't thicken up sufficiently in the time indicated.
useful (0)
Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen
By Jennifer Perillo
Running Press - 2013
Easy and delicious drop biscuits. I made this recipe as a topping for a baked chicken casserole dish and they worked beautifully.
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Excellent fluffy pancakes.
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I used this baking mix to make the Fluffy Buttermilk Pancakes. Works very well, except I will reduce the sugar next time--I think two tablespoons would be enough.
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Perfect croutons--much easier and better than making them in the oven.
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Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
By Jeffrey Alford, Naomi Duguid
Artisan - 2000
It's amazing how good this tasted considering I was missing a few of the ingredients. I used ginger instead of galangal and onion instead of shallots and squeezed on some lime juice instead of lemongrass. Still delish server on basmati rice with a quick pickled cucumber salad.
useful (1)
An Invitation to Indian Cooking
By Madhur Jaffrey
Vintage - 1975
I've made these chicken strips as appetizers numerous times and they are always a huge hit.
useful (0)
Italian Home Cooking: 125 Recipes to Comfort Your Soul
By Julia della Croce
Kyle Books - 2010
I used 8 thighs and it worked beautifully.
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Italian Slow and Savory
By Joyce Goldstein, Paolo Nobile (photographer)
Chronicle Books - 2004
I'm usually not that big a fan of Chicken Cacciatore, but this one is a winner. I used pancetta when I browned the chicken and with the white wine it really kicks this recipe up above the usual.
useful (1)
Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals
By Jamie Oliver
Hyperion - 2009
I doubled the recipe and it came out nice but it was a little watery. Next time if I double it I'll use less than twice the amount of water. It has a nice subtle flavor, not too spicy the way I made it. And it smelled fantastic when I was cooking it!
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I broiled these and they came out very well, although grilling them would be even better. The fresh rosemary, olive oil, and lemon flavor is excellent. I used zucchini in addition to the other ingredients.
useful (1)
Japanese Cooking: A Simple Art
By Shizuo Tsuji, M.F.K. Fisher
Kodansha International - 1980
The recipe for the sauce is very vague but after a couple of tastes I got it just right. I didn't use anywhere near three inches of oil, but it came out fine.
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The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables
By Tadashi Ono, Harris Salat
Ten Speed Press - 2011
I made this in my cast iron grill pan and they came out scrumptious--juicy and flavorful and tender. I only had green yuzu-kosho and that didn't seem to make a difference.
useful (0)