lisakelsey's Reviews
98 recipes reviewed. Showing 1 to 50Sort by: Book Title 
| Date | Rating | Recipe Title
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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Surprisingly good flavor. We reduced the sugar to about a teaspoon
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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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Possibly the best pancakes I have ever eaten.
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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 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 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.
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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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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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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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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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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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Excellent simple and quick.
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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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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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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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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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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 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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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 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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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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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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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 nice bright flavors. Served with glazed ham and a layered potato dish.
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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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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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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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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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Muffins
By Elizabeth Alston
Clarkson Potter - 1984
Quick and delicious and popular with the kids!
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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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Website: Mollie Katzen
turned out moist and wonderful.
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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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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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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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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.
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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!
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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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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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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.
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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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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.
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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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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.
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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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