lisakelsey's Reviews
98 recipes reviewed. Showing 51 to 98Sort by: Book Title | Date | Rating 
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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)
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)
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)
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)
At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
By Madhur Jaffrey
Knopf - 2010
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)
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.
useful (0)
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)
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)
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.
useful (0)
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!
useful (0)
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)
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.
useful (0)
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.
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.
useful (1)
Diary of a Tuscan Chef
By Cesare Casella, Eileen Daspin
Broadway - 1998
A nice, comforting soup of fresh herbs and vegetables. Simple and comforting
useful (0)
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!
useful (0)
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)
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)
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)
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)
You Can Cook
By Annabel Karmel
Dorling Kindersley Publishers Ltd - 2010
Surprisingly good flavor. We reduced the sugar to about a teaspoon
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)
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)
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.
useful (0)
Really nice bright flavors. Served with glazed ham and a layered potato dish.
useful (0)
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)
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.
useful (0)
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)
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!
useful (0)
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)
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)
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)
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)
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)
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.
useful (0)
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)
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)
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!
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)
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)
Sylvia's Table: Fresh, Seasonal Recipes from Our Farm to Your Family
By Liz Neumark, Carole Lalli
Knopf - 2013
A nice dish, nothing spectacular.
useful (0)
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.
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)
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.
useful (0)
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.
useful (0)
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.
useful (0)
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!
useful (1)