lisakelsey's Reviews
98 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date 
| Rating | Recipe Title
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)
The New Indian Slow Cooker: Recipes for Curries, Dals, Chutneys, Masalas, Biryani, and More
By Neela Paniz
Ten Speed Press - 2014
I used about three pounds of pork chops and cut back on the other ingredients. After the pork was falling off the bones, I removed it took the meat of the bones and returned meat and cooked for a while longer
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I used the prepared curry mix but didn't make this in the slow cooker. I browned the chicken in a pan, added carrots and celery and sautéed for a few minutes. I drained the fat and then added the curry sauce and simmered for about 25 minutes.
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I used canned tomatoes and I pulsed the onions in a food processor. Turned out quite nice.
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New American Table
By Marcus Samuelsson
Wiley - 2009
Not sure what happened here, I was really expecting this to be awesome, but it really wasn't. It felt a little uncooked or unfinished, even though it was bubbly and brown on top. I saved it by frying it in a pan like hash, making it crispy and delicious. It was great that way, but I probably won't make tho saga in.
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My only issue with this is that it was not very lovely to look at. Next time I would skip the cloves also, there just covered up with the glaze anyway and it makes them hard to remove when you're serving the ham.
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Really nice bright flavors. Served with glazed ham and a layered potato dish.
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Really delicious. Made it with cod and worked well. Also used store bought gnocchi, but next time I'll try to make from scratch.
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Really delicious, my only thought is that it was slightly dry. Next time I may add slightly less corn meal. I served this with burgoo at a party and it was well received.
I didn't make the chutney but it sounds good too.
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I didn't have black barley so I used all regular and it still tasted wonderful. For color I think next time I'll use wild rice in addition to barley.
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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 Kimchi Chronicles: Korean Cooking for an American Kitchen
By Marja Vongerichten, Jean Georges Vongerichten
Rodale Books - 2011
This marinade and spice rub make a very simple and tasty grilled chicken. The breasts come out nice and juicy.
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The Southern Slow Cooker: Big-Flavor, Low-Fuss Recipes for Comfort Food Classics
By Kendra Bailey Morris
Ten Speed Press - 2013
Really good! Next time double the recipe.
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The Mediterranean Slow Cooker Cookbook
By Diane Phillips, Tara Donne
Chronicle Books - 2012
I'll reserve final judgment for when I use this on pasta. Seems a bit bland to me at this point.
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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.
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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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Roger Vergé's Vegetables in the French Style
By Roger Vergé, Bernard Touillon
Artisan - 1994
Awesome recipe. Perfect just as is, but I added some crumbled feta because I had a small amount.
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Plenty
By Diana Henry
Mitchell Beazley - 2010
These potatoes were delicious. I thought 2 tsps of caraway and 1-1/2 tsps hot paprika was too much for the amount of potatoes. I cut the amounts in half and was glad I did the potatoes were still plenty spicy. The cooling sour cream and pickles were a great touch. I will definitely make these again.
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Fish: The Complete Guide to Buying and Cooking
By Mark Bittman
Wiley - 1999
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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Radically Simple: Brilliant Flavors with Breathtaking Ease: 325 Inspiring Recipes from Award-Winning Chef Rozanne Gold
By Rozanne Gold
Rodale Books - 2010
Excellent simple and quick.
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Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen
By Jennifer Perillo
Running Press - 2013
Perfect croutons--much easier and better than making them in the oven.
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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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Excellent fluffy pancakes.
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Hiroko's American Kitchen: Cooking with Japanese Flavors
By Hiroko Shimbo
Andrews McMeel Publishing - 2012
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.
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Radically Simple: Brilliant Flavors with Breathtaking Ease: 325 Inspiring Recipes from Award-Winning Chef Rozanne Gold
By Rozanne Gold
Rodale Books - 2010
I sprinkled the cheese on and returned to the oven a few minutes. Delish.
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Sylvia's Table: Fresh, Seasonal Recipes from Our Farm to Your Family
By Liz Neumark, Carole Lalli
Knopf - 2013
A nice dish, nothing spectacular.
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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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The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook
By King Arthur Flour
Countryman Press - 2003
I've made this basic recipe several times now and it always turns out great. The recipe calls for sour cream but I've used yogurt, buttermilk--even leftover onion dip once! About 3/4 of a cup chopped ham is a nice addition too.
useful (0)
You Can Cook
By Annabel Karmel
Dorling Kindersley Publishers Ltd - 2010
Surprisingly good flavor. We reduced the sugar to about a teaspoon
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Decent recipe, but there appeared to be too much flour. There's no need to incorporate all of it--just keep going until you get the right consistency.
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At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
By Madhur Jaffrey
Knopf - 2010
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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Open Range: Steaks, Chops, and More from Big Sky Country
By Jay Bentley, Patrick Dillon
Running Press - 2012
The best thing about this recipe is the chipotle sauce--just the right combination of sweet and tart. we grilled the chops--they were excellent.
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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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A Month in Marrakesh
By Andy Harris
Hardie Grant Books - 2011
I had very ripe delicious tomatoes so I didn't roast them. Turned out very good anyway.
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The Barcelona Cookbook: A Celebration of Food, Wine, and Life
By Andy Pforzheimer, Sasa Mahr-batuz
Andrews McMeel Publishing - 2009
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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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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Muy Bueno: Three Generations of Authentic Mexican Flavor
By Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, Evangelina Soza
Hippocrene Books - 2012
I didn't follow the exact recipe, since I didn't have the chipotles in adobo, but I substituted some charred fresh jalapeños and used some smoked sea salt and got quite a nice flavor. Kids and husband loved it served with shredded lettuce, queso blanco, and store bought salsa. Next time have to remember to pick up some avocados.
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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.
useful (0)
The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook
By King Arthur Flour
Countryman Press - 2003
I added some bacon to this and served it warm with butter and maple syrup for a brunch and it was well received. Easy and quick baked in a pie dish.
useful (0)
Website: Mollie Katzen
turned out moist and wonderful.
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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.
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Melissa's Everyday Cooking with Organic Produce: A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables
By Cathy Thomas
Wiley - 2010
A little bland but nice and healthy. Not sure I loved the "grated" daikon--I think it would have a better texxture thinly sliced. I added some hot sauce and some hoisin to give it a bit more flavor.
useful (0)
Tyler Florence Family Meal: Bringing People Together Never Tasted Better
By Tyler Florence
Rodale Books - 2010
Possibly the best pancakes I have ever eaten.
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Excellent. I can't believe I never thought of this before!
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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)
Cooking Dinner: Simple Italian Family Recipes Everyone Can Make
By Rima Barkett, Claudia Pruett, Michael Collopy
MEGA - 2009
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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Simple, fast, and good, although I think 1/4 cup olive oil is a little more than necessary.
useful (1)
The River Cottage Family Cookbook
By Hugh Fearnley-Whittingstall, Fizz Carr
Hodder & Stoughton - 2005
Absolutely delicious exactly as is. I used my cast iron grill pan and the times worked just right. Very detailed instructions leave out the guesswork.
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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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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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