lisakelsey's Reviews
98 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date 
| Rating | Recipe Title
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)
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)
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.
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Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine
By Martha Rose Shulman
Rodale Books - 2007
The flavors of the dish are very good but next time I will make it with much less than the 1-1/2 cups of liquid it calls for. I had to cook it for much longer and raise the oven temperature to boil off more of the liquid. I used red bliss instead of yukon golds but it shouldn't make that much difference.
useful (2)
Plenty
By Diana Henry
Mitchell Beazley - 2010
I actually made a few changes to this recipe but was very happy with the results (and so were the kids and husband!) I used beef instead of lamb, I omitted the fresh cherries but did use dried tart montmorency cherries (from Trader Joes), I halved the sugar and used a little less cinnamon. The sauce was delicious, the meatballs were spicy and drizzling a little yogurt and buttermilk on top cooled them off perfectly.
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Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health
By Nancy Harmon Jenkins
Bantam - 1994
I make this salad whenever I have to bring a dish that will feed a crowd. I actually made it for our church picnic today. It's very colorful and looks great in a large shallow bowl. The dressing may need some tweaking but with fresh oregano it's really nice.
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Korean Kitchen
By C. Marks, M. Kim
Chronicle Books - 1993
I made these with no mushrooms and added scallions instead. For the sauce I tried to approximate one I added had in a restaurant. I used soy sauce, rice vinegar, sesame oil and a little water and then added some sesame seeds and chopped scallion. My daughter ate them for breakfast!
useful (1)
Muffins
By Elizabeth Alston
Clarkson Potter - 1984
Quick and delicious and popular with the kids!
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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)
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.
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Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie
By Ken Haedrich
Harvard Common Press - 2004
I made this using a store bought crust and it's quite good. Comes together quick and easy without much mess. Very popular with the kids.
useful (1)
Japanese Hot Pots: Comforting One-Pot Meals
By Tadashi Ono, Harris Salat
Ten Speed Press - 2009
The flavor of this dish is quite good but there was very little broth. Next time I make it I think would add some beef broth.
useful (1)
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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The Scandinavian Cookbook
By Trina Hahnemann
Andrews McMeel Publishing - 2009
I was doubtful about the manner of cooking the ham in water, but it turned out very nice. The crust did come off when I went to slice the ham, but I think it was infused with the flavors. The instructions aren't all that clear: it says to remove the ham from the oven and cool slightly. I figured it was obvious that I needed to pour out the water at this point, but I didn't want the bottom to scorch so I added back some. I will attempt this again perhaps with a different style of ham. I used the butt portion this time.
useful (2)
Kitchen of Light: The New Scandinavian Cooking
By Andreas Viestad
Artisan - 2007
Very very very tasty! the duck fat is what makes them. Crisping them in a pan first speeds up the process and coats the potatoes nicely with the duck fat.
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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.
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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.
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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.
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Love the idea of cooked chilled veggies mixed with raw ones. The dressing is really nice too.
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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.
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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.
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Japanese Hot Pots: Comforting One-Pot Meals
By Tadashi Ono, Harris Salat
Ten Speed Press - 2009
Love this recipe and its so much healthier than making the S & B or House curry with the cubes--only one tablespoon of oil. I used a very strong blend of curry so I only put three tablespoons in and it seemed to be plenty, however I would add a little more soy sauce next time or perhaps some salt instead.
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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.
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The Best Recipes in the World
By Mark Bittman
Broadway - 2005
I followed the recipe except that instead of two cups of chives I added some shredded napa cabbage and mushrooms. It was delicious.
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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.
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The Best Recipes in the World
By Mark Bittman
Broadway - 2005
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.
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The Mediterranean Slow Cooker Cookbook
By Diane Phillips, Tara Donne
Chronicle Books - 2012
I cooked this on high for 4 hours. Vegetables where quite nice--not mushy. A little bland fro my taste--next time I will add some garlic.
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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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Clodagh's Kitchen Diaries: Delicious Recipes Throughout the Year
By Clodagh McKenna
Kyle Books - 2013
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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Saltwater Seasonings: Good Food from Coastal Maine
By Sarah Leah Chase, Jonathan Chase
Little Brown & Co (T) - 1992
I make this exact recipe except i use chopped clams. i also add a little sherry.
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Hiroko's American Kitchen: Cooking with Japanese Flavors
By Hiroko Shimbo
Andrews McMeel Publishing - 2012
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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At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
By Madhur Jaffrey
Knopf - 2010
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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Muffins & Quick Breads (Williams-Sonoma Kitchen Library)
I made these muffins with fresh oregano--they turned out well, almost like a scone. Daughter will have them toasted with butter for breakfast!
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Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites
By Cynthia Nims
Ten Speed Press - 2012
I made this to bring to a party and people just went wild over it! Perhaps I don't have mad caramel-making skills and I need to practice--I didn't quite get the coverage I was expecting on the popcorn but that didn't seem to bother anyone. I also forgot to chop the nuts, I put them in whole, so they didn't stick to the popcorn as well as they should have. I will definitely make this again soon!
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This turned out great and was really easy to make. I did add a little more oil to the tapenade to make it smoother. I never would have thought of pairing these two but it worked!
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Another easy and delicious recipe! I brought this to a church brunch and it disappeared really quickly. I used scallions instead of chives and it worked well. Could also use other fresh herbs like dill and I think it would be good.
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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.
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Rachel's Irish Family Food: 120 classic recipes from my home to yours
By Rachel Allen
Collins - 2013
Artichokes with lemony butter--simple but delicious.
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I made this with savoy cabbage and it was just perfect. The method of boiling the potatoes worked very well--they came out dry and fluffy. By the time i had peeled the potatoes they were a bit cold so I put them in a casserole dish in the oven while I got everything else ready.
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Possibly the best dessert I have ever made. Lemony and sweet, fluffy and creamy: divine.
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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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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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