lisakelsey's Reviews
98 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date | Rating | Recipe Title 
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)
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.
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)
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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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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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)
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.
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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Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites
By Cynthia Nims
Ten Speed Press - 2012
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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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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New American Table
By Marcus Samuelsson
Wiley - 2009
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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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)
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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Cooking with the Seasons: A Year In My Kitchen
By Monique Hooker, Tracie Richardson
Henry Holt and Co. - 1997
Love the idea of cooked chilled veggies mixed with raw ones. The dressing is really nice too.
useful (2)
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 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.
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)
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.
useful (0)
Clodagh's Kitchen Diaries: Delicious Recipes Throughout the Year
By Clodagh McKenna
Kyle Books - 2013
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)
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
useful (0)
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)
Gourmet Meals in Minutes
By Culinary Institute of America
Lebhar-Friedman Books - 2004
Absolutely delicious and very elegant. Very impressive for entertaining.
useful (0)
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.
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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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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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)
Rachel's Irish Family Food: 120 classic recipes from my home to yours
By Rachel Allen
Collins - 2013
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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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.
useful (0)
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.
useful (1)
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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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)
Clodagh's Kitchen Diaries: Delicious Recipes Throughout the Year
By Clodagh McKenna
Kyle Books - 2013
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.
useful (0)
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.
useful (0)
Cooking Under Pressure (20th Anniversary Edition)
By Lorna J. Sass
William Morrow Cookbooks - 2009
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)
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)
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)
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
useful (0)
Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals
By Jamie Oliver
Hyperion - 2009
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)
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)
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.
useful (0)
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)
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.
useful (0)
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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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.
useful (0)
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.
useful (1)
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)
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.
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.
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