kateq's Reviews
9 recipe(s) reviewed. Showing 1 to 9Sort by: Title 
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Website: Food.com
Couldn't be simpler and so good! Unlike Queazle Sister, we loved this bread. I used the self-rising flour, a local artisan wheat beer, a little less sugar than called for and the full amount of melted butter. And perhaps it is being generous with the butter that made the difference. I doubled the recipe and got one full and three cute mini loaves. The beer I chose (pure luck as I am not a beer drinker) really was a good one and I think using self-rising flour makes a difference too. The flavor was remarkably complex, the crust was wonderfully crunchy, and a lovely buttery taste lingered in one's mouth.
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Really simple and really delicious bread. Reminiscent of the cheese bread that used to be served at Schrafft's. Makes fabulous toast. I skip the caraway and dried minced onion and strew some grated cheddar atop the egg-washed braids just before baking.
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The flavors are so vibrant and refreshing and the soup itself is beautiful. I have used crushed fennel seeds in place of coriander-- loved it. both ways. Also really good with some creme fraiche and cilantro pesto as a garnish.
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This is my go-to pizza dough--though over the years I have altered it slightly. These days I'm most likely to use honey rather than sugar. Usually double the recipe. After proofing, I divide it into four balls which can be frozen and indidually defrosted in the fridge as needed. Each ball makes a nice 9-10" pie. Using 00 flour is key.
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Witjout a doubt, the best white bread I've ever had. Very straightforward method with consistently excellent results. Also makes great toast and can be varied to make herb bread or cinnamon raisin.
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This is a remarkably easy one-pan main course with great flavor. It would get 5 stars but for the fact that the timing is off--it needs more time for rice to cook. One of the reasons I think of this as being so easy is that I make big batches of soffit and tuck 1/2 cup portions into freezer bags, at the ready for a number of dishes. The recipe calls for using either beer or white wine---this time I used dry vermouth and really loved the result.
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These really are the best. Very easy--even with the extra step of separating the eggs and beating the whites. That folding in of the "meringue" makes a huge difference--these pancakes fluff up beautifully and are very tender.
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I posted this recipe on what used to be Recipezaar years ago. I have no recollection of from where I got this recipe--I certainly didn't invent it. I came home this weekend with lovely veg including okra from the Farmers' Market and remembered this recipe. Golly, it's good. I baked a loaf of "artisan" bread and what a meal! I did the stovetop saute-ing and then popped it into a convection oven. So I turned the temp down to about 360 degrees F and reduced the baking time to about 35 - 40 minutes. I also used less olive oil than what is called for in the recipe to no ill effect. Super!
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This may be the best rabbit I ever had! I did use the piment d'espelette and followed the recipe exactly. We had a gorgeous rabbit from D'Artagnan and this recipe was even better than anticipated. And it was so easy!
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