lisakelsey's Reviews
98 recipes reviewed. Showing 51 to 98Sort 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)
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.
useful (0)
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 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)
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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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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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)
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.
useful (0)
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)
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)
I'll reserve final judgment for when I use this on pasta. Seems a bit bland to me at this point.
useful (0)
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)
Website: Mollie Katzen
turned out moist and wonderful.
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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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Muffins
By Elizabeth Alston
Clarkson Potter - 1984
Quick and delicious and popular with the kids!
useful (0)
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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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.
useful (0)
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.
useful (0)
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.
useful (0)
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.
useful (0)
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.
useful (0)
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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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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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.
useful (1)
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.
useful (0)
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.
useful (0)
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.
useful (1)
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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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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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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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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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!
useful (1)
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!
useful (0)
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.
useful (1)
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)
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.
useful (0)
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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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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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.
useful (0)
Surprisingly good flavor. We reduced the sugar to about a teaspoon
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