Good, but I think the recipe from Wei-Chuan's "Chinese Cuisine" is better. Even that one, I have modified using a packet of "Soy Chicken Mix" from the Chinese shop and weighing the various spices / herbs in it. Some of them were a bit tricky to identify.
However, this is a good recipe and easy to make.

Very good family dish. Easy, and as Ken Hom writes, you can substitute your own favorite ingredients.

Winter fare. Very good, but I only put a litre of water in at the most. Works well with gravy/stewing beef if you don't feel like oxtail.

A good dish. Works fine without the meat and with other vegetables.

Good, not too dry as some dumpling receipes can be.

I am not sure about this one. It took at least 8 minuets of vigorous stir-frying to get the potato's cooked to what I would consider edible, and even then, they certainly didn't look enticing. The recipe calls for them to be al dente, but we all agreed that potatoes were one vegetable that needs to be cooked " to mush". At the very least, a garnish of spring onion or coriander is neded against the mass of white slivers. Also, the Chinese may consider potatoes as a rice accompaniment, but I felt like I was serving carbs with carbs.
However, we did like the flavor of the sichuan peppers and chillies with the potatoes, and maybe I would consider this dish in another way, such as frying up the pepper mix to sprinkle over bought Fish and Chip shop chips, which are the golden, crunchy chips we prefer.

If I can't find fresh gluten at the asian shops, or gluten flour in the supermarket, I use this recipe to make it out of ordinary bread or white flour. Good detailed instructions. I always bake them or simmer in meat stock, rather then deep-fry, just to minimise the calories. I've seen it in other books as seitan.
Just a warning, if you do simmer it, it expands to an astonishing degree.

Disappointing. Possibly if I hadn't read the paragraph at the start of the recipe, I wouldn't have expected so much, but I certainly wouldn't sneak out of the house for this. I used tinned chickpeas, and had to double the cooking time to get them close to the mushy stage that I prefer, but that is the cook, not the recipe.
I might try the recipe again, but will be prepared to tweak it substantially. Also, 5 tablespoons of oil is way too much for frying the onions. Possibly the recipe is just showing its age / era.

A good plain soup which made a large potful. I made it with water, not stock, and it still worked, which is always a good sign.

Not really very nice. Just OK.

I chickened out, and only used 1/2 teaspoon of sambal oelek, instead of the 1 tsp crushed dried chillies, so the bite was very mild. It has been a long time since I made pasta, and I didn't leave it quite long enough to dry before putting it through the cutting rollers, but it was only one of the sheets that stuck together. The instructions in this book are good, with plenty of pictures illustrating how to use a hand-cranked italian pasta machine.
I was interested to read that fredireike (sp? Sorry!) found the servings a bit small in a gnocchi recipe. I found that the serving size recommended here, I batch serves 4, was way off. Two of us ate it all in one sitting, but one of us is a big chap who is a good trencherman. Stlll, that only makes 3 ordinary servings, only just enough for a 1 course, 1 dish meal.

Everybody liked this one. The mixture was too thick for my Sunbeam ice-cream maker to churn, so next time I will try substituting the half and half with full-cream milk instead.

A great hit with the only person who took milk in her coffee. Fun to make.

Listed as "Australasian", but it can't be really. This recipe must have kept students and first-time-away-from-home alive for years all over the planet. A can of tuna, a can of sweet corn etc etc served with rice - better then instant noodles (probably more expensive tho).

Good and freezes well.

A welcome change from the usual pumpkin soup recipe. Half a 200g block of creamed coconut worked fine instead of the tin of cocount milk.

Really quite nasty and wouldn't crisp up, no matter how long they were left in the oven.

There are better guacamole recipes out there. This one didn't seem to come together well.

Wonderful and easy to make. The stock was made in the pressure cooker, and was just the Christmas turkey with a few other roast chicken bones from the freezer, and some carrots and onions. It was a double stock, as the first batch was a little weak, so I put it back into the pressure cooker with the last of the turkey and the extra bones.
I didn't have some of the ingredients, the pork meats, the bean sprouts and the Vietnamese mint, but included the remnants of turkey meat, and a teaspoon of block shrimp paste. What really made this dish was the fresh mint, which was what we needed, after the last few days. You need a strong stock for this dish as well.
The recipe says serves 4 to 6, but it only does 3, or possibly 2, for a 1 dish meal, no desserts.

Worked well, despite my initial doubts about the sugar and yoghurt. You cannot taste the sugar, and the meat did sort of brown in the yogurt. I didn't have any garam masala, and resorted to a bought curry powder but fortunately it didn't end up tasting like curried egg sandwich, which is what it first smelt like.
Cooked in the pressure cooker, 12 minutes on high with natural release and 250 ml water (more then the recipe). There was no sauce, so I only just scraped it in with the water.

Very good. I substituted spring onions for the red onion and it worked.

The other half liked it, but I found it a little bland, and even a bit odd. Think crunchy lettuce baked custard. The saffron didn't come through at all, but it was perhaps too old. However, if it gets the non-vegetable-eating member of the house to willingly eat vegetables, I'll make it again. We had it with rice, not the suggested yogurt and pita bread.

Delicious and very rich. Paste smells almost unpleasent whilst it is cooking, hence the instructions to cook it at least 5 minutes, but once it is cooked,and the palm sugar and fish sauce added, it all comes together.
I must confess to doubling the amount of chicken as Thai curries can be hours of work, and I wanted SOME leftovers for the next day. However, re-heating it in the microwave wasn't a success. The chicken toughened and the sauce flavour flattened to a dull, almost boiled taste. No idea why.

The best chicken curry EVER. It takes hours to make it tho', so perhaps make it the day before you plan to serve it. It is not a recipe you can leave to cook by itself.

Another good recipe for ingredients that will keep a while (helps if you only want to shop once a week or fortnight). I only use 1 onion instead of the 2 cups of chopped onion and often only use ordinary strong chedder for the cheese, but it still works. I also change the method around a bit, cooking the peas and bacon seperately to the pasta and then mixing it all together just before serving. I find cooking the pasta with the peas and bacon as she recommends makes it very slightly gluggy, but that is a personal preference.

Comfort food, easily made in emergencies, and cheering to eat. This is the type of recipe you only have to make once, and after that you can make it from memory with subsitutions. I always brown the sausages first, just because we prefer them that way and certainly don't skin them.

Good, despite having a 1/3 teaspoon of smoked paprika added in by mistake, as well as the allspice (bottles look identical to each other). Took 3 hours at 80 C (trying out the low temperature cooking method). Quinces are scary to core, so cooked them in the microwave first for a couple of minutes so that the knife wouldn't slip on the hard flesh.
Forgot to say that I also added in the quinces as the same time as the meat. From past experience, quinces can take longer then you expect. I also used ghee instead of butter - butter tends to burn when browning meat, I find, but that is probably the cook.