lisakelsey's Reviews
98 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date | Rating | Recipe Title 
Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen
By Jennifer Perillo
Running Press - 2013
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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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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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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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)
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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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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Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites
By Cynthia Nims
Ten Speed Press - 2012
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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New American Table
By Marcus Samuelsson
Wiley - 2009
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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The New Indian Slow Cooker: Recipes for Curries, Dals, Chutneys, Masalas, Biryani, and More
By Neela Paniz
Ten Speed Press - 2014
I used canned tomatoes and I pulsed the onions in a food processor. Turned out quite nice.
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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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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)
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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The New Indian Slow Cooker: Recipes for Curries, Dals, Chutneys, Masalas, Biryani, and More
By Neela Paniz
Ten Speed Press - 2014
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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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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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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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!
useful (1)
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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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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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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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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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.
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Website: Mollie Katzen
turned out moist and wonderful.
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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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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.
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New American Table
By Marcus Samuelsson
Wiley - 2009
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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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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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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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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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!
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New American Table
By Marcus Samuelsson
Wiley - 2009
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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Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen
By Jennifer Perillo
Running Press - 2013
Excellent fluffy pancakes.
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Rachel's Irish Family Food: 120 classic recipes from my home to yours
By Rachel Allen
Collins - 2013
Possibly the best dessert I have ever made. Lemony and sweet, fluffy and creamy: divine.
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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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New American Table
By Marcus Samuelsson
Wiley - 2009
Really nice bright flavors. Served with glazed ham and a layered potato dish.
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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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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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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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You Can Cook
By Annabel Karmel
Dorling Kindersley Publishers Ltd - 2010
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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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.
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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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Clodagh's Kitchen Diaries: Delicious Recipes Throughout the Year
By Clodagh McKenna
Kyle Books - 2013
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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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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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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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 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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Tyler Florence Family Meal: Bringing People Together Never Tasted Better
By Tyler Florence
Rodale Books - 2010
Excellent. I can't believe I never thought of this before!
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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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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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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.
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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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