lisakelsey's Reviews
98 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date | Rating 
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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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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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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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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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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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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
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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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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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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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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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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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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Website: Mollie Katzen
turned out moist and wonderful.
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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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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.
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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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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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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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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 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.
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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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Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen
By Jennifer Perillo
Running Press - 2013
Excellent fluffy pancakes.
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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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Perfect croutons--much easier and better than making them in the oven.
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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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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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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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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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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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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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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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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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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. 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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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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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.
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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.
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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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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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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.
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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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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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