Recipes
A list of all recipe reviews on Cookbooker.
Found 20957 results. Displaying results 19401 to 19500
| Rating | Title |
|---|---|
B.L.T. Pasta Salad reviewed by lorettaFrom: The Hay Day Country Market Cookbook (reviewed 1st February 2010)Everyone loves B.L.T.'s, so what a great idea to put those flavors in a pasta salad. Try varying the pasta shapes. This salad is light and flavorful. | |
margherita pizza reviewed by weaponxgirlFrom: The Credit Crunch Cookbook (reviewed 1st February 2010)the base didnt come out too well, a bit too doughey even though i followed the recipe to the letter. the tomatoes were lovely though, i used a mixture... | |
chocolate amaretti cake reviewed by weaponxgirlFrom: Rachel's Favourite Food for Living (reviewed 1st February 2010)very moist and chocolatey. it would be a bit of a pain to make without a food processor, but an absolute doddle otherwise. | |
Beer-Can Chicken reviewed by lorettaFrom: How to Grill: The Complete Illustrated Book of Barbecue Techniques (reviewed 1st February 2010)This recipe is more about technique, than ingredients. I used a lemon-lime soda can instead of the beer. The chicken was delicious, very moist and tender. | |
Corn and Jalapeno Corn Cakes with Goat Cheese reviewed by southerncookerFrom: Sara's Secrets for Weeknight Meals (reviewed 1st February 2010)We love goat cheese and are always on the lookout for interesting ways of using it. These are wonderful and easy to make. Sara says if you're not a fan... | |
Nacho Pie reviewed by southerncookerFrom: Sara's Secrets for Weeknight Meals (reviewed 1st February 2010)This is just delicious and a bit better for you than nachos. Great for a weeknight meal. | |
Celeriac soup reviewed by westerFrom: Jane Grigson's Vegetable Book (reviewed 1st February 2010)A nice sturdy soup. The ceps are a nice touch, but my husband thought there was too much sour cream in it, even though I had already toned it down quite... | |
Thanksgiving Potatoes reviewed by littlebirdFrom: Over the Counter Prescriptions: The Backus Hospital Cookbook (reviewed 1st February 2010)The potatoes are very creamy and flavorful. A great holiday addition to the menu! | |
Mom's Holiday Jello Salad reviewed by littlebirdFrom: Over the Counter Prescriptions: The Backus Hospital Cookbook (reviewed 1st February 2010)Good served with a meal or as a dessert! | |
Banana Pineapple Bread reviewed by littlebirdFrom: Connecticut Cooks III (reviewed 1st February 2010)This is a very tasty, moist bread. It's delicious when you spread peanut butter on it! | |
Birthday Frosting reviewed by littlebirdFrom: Connecticut Cooks III (reviewed 1st February 2010)This is a great frosting for cakes, especially chocolate! | |
Strawberries in Balsamic Vinegar reviewed by lorettaFrom: Ciao Italia (reviewed 1st February 2010)It sounds like an odd combination, but the vinegar, with a little sugar bring out the flavor of the strawberries. | |
Crespelle con Formaggio reviewed by lorettaFrom: Ciao Italia (reviewed 1st February 2010)I use the crespelle batter to make manicotti. The filling consists of ricotta, mozzarella and parmesan cheeses. Sometimes I add spinach. It makes a manicotti... | |
Spinach and Meatball Soup reviewed by lorettaFrom: Ciao Italia (reviewed 1st February 2010)This soup is also known as Italian Wedding Soup. My mother used to make this for me when I was little but she added pastina and so do I. | |
Mussels with Wine, Garlic & Parlsey reviewed by aj12754From: Fine Cooking (reviewed 1st February 2010)Fine Cooking offers this recipe as an appetizer for a casual dinner party and it would be just perfect for that. But it also makes an excellent light... | |
Sicilian Pistachio Cake reviewed by aj12754From: Rose's Heavenly Cakes (reviewed 1st February 2010)Lovely flavor and texture and the presentation is gorgeous. It is an elegant cake and would be wonderful for a dinner party. | |
Gypsy Soup reviewed by CooksbakesbooksFrom: Moosewood Cookbook (reviewed 1st February 2010)This is a uniquely seasoned soup. The paprika and turmeric kind of jump out and grab you by the collar and, depending on your preference for those spices,... | |
Vegetable Stew reviewed by CooksbakesbooksFrom: Moosewood Cookbook (reviewed 1st February 2010)I am always on the look out for a good vegetable stew. I like a veg stew to be very vegetable-y, well seasoned and a bit tangy with a semi-thick sauce... | |
Arabian Squash Casserole reviewed by CooksbakesbooksFrom: Moosewood Cookbook (reviewed 1st February 2010)This is a very good vegetarian main course item, or a good side dish. I use roasted chilis instead of the green peppers, as it calls for, and the dish... | |
Pita Bread (Arabian Pocket Bread) reviewed by CooksbakesbooksFrom: Moosewood Cookbook (reviewed 1st February 2010)This recipe is the one I have always used whenever I have made pitas and they always turn out so well. You can make large-ish breads, or smaller ones... | |
Kedgeree reviewed by bunyipFrom: Complete Perfect Recipes (reviewed 31st January 2010)I use smoked trout, because it's actually easier for me to get hold of than cod, and I omit the unsalted cashews. | |
Rice Pudding reviewed by bunyipFrom: Complete Perfect Recipes (reviewed 31st January 2010)Cooked on the stove top, not baked, so there's no skin to fight over! Use risotto rice. You've got to keep stirring it, but it's worth it. If you haven't... | |
Bread and Butter Pudding reviewed by bunyipFrom: Complete Perfect Recipes (reviewed 31st January 2010)I know, there's a recipe in just about every non-specialist cookbook, but this is absolutely reliable, with a number of suggested variations. | |
Cheese Biscuits reviewed by bunyipFrom: Complete Perfect Recipes (reviewed 31st January 2010)Grating 50g of parmesan is the worst part, though it can be replaced with extra cheddar. Definitely follow Herbert's advice to roll out the dough between... | |
Lemon Delicious Pudding reviewed by bunyipFrom: Complete Perfect Recipes (reviewed 31st January 2010)Pretty well identical to Stephanie's recipe, but this book is such a handy size | |
Quiche Lorraine reviewed by bunyipFrom: Complete Perfect Recipes (reviewed 31st January 2010)The given quantities for the custard are perfect indeed. Can be adapted with other fillings I use Charmain Solomon's no roll pastry which makes the whole... | |
Chocolate Cookies reviewed by bunyipFrom: Complete Perfect Recipes (reviewed 31st January 2010)Aussies rejoice! You need need never buy Chocolate Ripple biscuits again. Uses the same method as gingernuts. | |
l'orange reviewed by lorettaFrom: Pure Chocolate: Divine Desserts and Sweets from the Creator of Fran's Chocolates (reviewed 31st January 2010)This is a delicious torte that I made for a friend's birthday. Since it contains no flour it was perfect because he is on a gluten-free diet. It has a... | |
The Apple Lady's Apple Cake reviewed by lorettaFrom: The Paris Cookbook (reviewed 31st January 2010)This recipe came from the lady that sells apples at a farmers market in Paris. She said she begged for months for the recipe, and I'm glad she did. It... | |
Cheese Straws reviewed by lorettaFrom: Nathalie Dupree's Southern Memories: Recipes and Reminiscences (reviewed 31st January 2010)These are the first cheese straws I ever made, delicious then and delicious now. Fun to make too. | |
Chewy Chocolate Chip Cookies reviewed by lorettaFrom: The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook (reviewed 31st January 2010)This is my go to recipe for chocolate chip cookies. I have tried many recipes,but this one yields a cookie my family loves, soft and chewy. | |
Portable Pizza reviewed by lorettaFrom: The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook (reviewed 31st January 2010)I made this for a Super Bowl Party. It is a two crust pizza pie with a filling of your choice. I used a spinach,ricotta and parmesan filling. Delicious. | |
Almond Stollen reviewed by lorettaFrom: The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook (reviewed 31st January 2010)I looked at many recipes before I found this one. My family likes stollen with an almond paste filling, this one is excellent. I have made this recipe... | |
Fried Avocados reviewed by lorettaFrom: Best of Arizona: Recipes from Arizona's Favorite Resorts & Restaurants (reviewed 31st January 2010)Very unusual way to treat avocados, but delicious. Slightly crunchy and spicy on the outside and cool and creamy on the inside. | |
Shallot and Poppy Seed Bread reviewed by lorettaFrom: Baking Bread: Old and New Traditions (reviewed 31st January 2010)In the section called picnic breads, there is a shallot and poppy seed bread that is wonderful. It takes a little bit of work, but the instructions are... | |
Steam/Sautéed Vegetables reviewed by kaye16From: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (reviewed 31st January 2010)Within a few months I ran into this technique is several places. It's quite a good way to do veggies.
Extra instructions I've noted:
- When mixing veggies... | |
Steam/Sautéed Cauliflower with Oregano and Green Olives (or Capers) reviewed by kaye16From: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (reviewed 31st January 2010)A tasty combination that I hadan't really considered before. | |
Curried Chicken Salad with Raisins and Honey reviewed by kaye16From: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (reviewed 31st January 2010)The dressing for this is quite good, although I have to say I use crème fraîche instead of mayo. | |
Pasta with Cabbage, Potatoes, Bacon, and Thyme reviewed by kaye16From: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (reviewed 31st January 2010)Good. Generous servings. | |
Monkfish Braised with Cherry Tomatoes and Basil reviewed by friederikeFrom: All About Braising: The Art of Uncomplicated Cooking (reviewed 31st January 2010)Very nice! I found it a little complicated to prepare, but it probably didn’t help that I had time pressure, only two stove tops instead of the four... | |
Tomato and Onion Tart reviewed by friederikeFrom: Grown in Britain Cookbook (reviewed 31st January 2010)Meh. The pastry crumbled into pieces (and what luck that we had plates, originally we had planned it as an on-the-road-dinner!), and it tasted really really... | |
Roasted Pumpkin Soup reviewed by bunyipFrom: The Seasonal Kitchen (reviewed 31st January 2010)Roasting the pumpkin till it goes brown at the edges gives a very intense flavour. I think using stock is a waste - seasoning with that Swiss herb salt... | |
Parsnip Puff reviewed by bunyipFrom: The Seasonal Kitchen (reviewed 31st January 2010)I've been making this forever, it's in some of her earlier books. Great with roast lamb. | |
Parsnip and Orange Soup reviewed by bunyipFrom: The Seasonal Kitchen (reviewed 31st January 2010)The amount of curry powder may need adjusting depending on how mild it is. I find half a teaspoon is enough. | |
Caramelised Onions reviewed by bunyipFrom: The Seasonal Kitchen (reviewed 31st January 2010)Balsamic vinegar gives it depth. You've got to watch it to be sure it doesn't burn. Keeps for ages in the fridge. | |
Bread Rolled Crispies reviewed by bunyipFrom: The Seasonal Kitchen (reviewed 31st January 2010)Slices of bread rolled around a filling of spring onions (scallions), cheese, minced ham and egg yolk, dipped in melted butter and baked for about 15 minutes.... | |
Flo Beer's Pickled Quince reviewed by bunyipFrom: Maggie's Table (reviewed 31st January 2010)Uses prodigious quantitites of white-wine vinegar. Maggie suggests using to accompany pickled pork, or in a lamb pie recipe. I suggest using when you would... | |
Country Chicken and Mushroom Pies reviewed by bunyipFrom: Maggie's Table (reviewed 31st January 2010)The filling is good, but I turn to this recipe for Maggie's famed sour cream pastry, very buttery and as good cold as it is hot. | |
Honey Madeleines reviewed by lorettaFrom: Martha Stewart (reviewed 31st January 2010)Very simple and easy recipe for madeleines. You can use different flavors of honey to give this recipe some variation. | |
Hamburgers with Creamy Onions reviewed by bunyipFrom: Taste in Time: 60 Minute Menus (reviewed 31st January 2010)The hamburgers are reliably moist because there's cream in the mix, apparently a a James Beard trick. | |
Fillet Steak with Red Wine Sauce reviewed by bunyipFrom: Taste in Time: 60 Minute Menus (reviewed 31st January 2010)The book falls open at this stained page. I made it a lot in the 1980s and discovered years later that it was really a version of marchand de vin sauce. | |
Hot Cross Buns with Dried Cherries reviewed by lorettaFrom: Martha Stewart (reviewed 31st January 2010)This is a yeast cake so it needs time to rise. They are worth the time it takes to make them. Traditionally they are made on Good Friday, but they are... | |
Sago Pudding reviewed by bunyipFrom: Old food (reviewed 31st January 2010)Hands up everyone who remembers frogspawn? Horrible glutinous lemon sago, urrk! But this, made in the Malaysian style with palm sugar and coconut cream,... | |
Soup Crackers reviewed by andrewFrom: Ad Hoc at Home (reviewed 31st January 2010)A very simple cracker recipe - just flour, water, yeast, salt and butter. You can go from start to eating crackers in 45 minutes.
I found the recipe... | |
Sticky Toffee Pud reviewed by bunyipFrom: Old food (reviewed 31st January 2010)The pudding is really the standard recipe, available in just about every cookbook. The sauce, though, uses much less butter than Stephanie's recipe. | |
Sweet Potato Crumble reviewed by bunyipFrom: Old food (reviewed 31st January 2010)Breadcrumbs in the mash, buttered breadcrumbs on the top. Great with roast anything. | |
Lamb with Garlicky White Bean Puree reviewed by bunyipFrom: New Food: From the New Basics to the New Classics (reviewed 31st January 2010)The lamb is just boned, rolled loin, marinated and roasted. What makes this is the cannellini beans (you can used tinned) pureed with the garlic and rosemary... | |
Chocolate Beetroot Cake reviewed by bunyipFrom: New Food: From the New Basics to the New Classics (reviewed 31st January 2010)Yes really! Makes a really moist cake, a good keeper. You can use tinned beetroot, but rinse it thoroughly to get rid of the vinegar | |
Little Egg and Bacon Pies reviewed by bunyipFrom: New Food: From the New Basics to the New Classics (reviewed 31st January 2010)Uses filo pastry in muffin tins or small pie tins. Great for picnics. | |
Gazpacho reviewed by lorettaFrom: Cooking Light (reviewed 30th January 2010)This is a simple recipe, but there is alot of chopping. Use a good quality tomato juice and the soup will be delicious. | |
Parmesan Stuffed Dates Wrapped in Bacon reviewed by lorettaFrom: Epicurious (reviewed 30th January 2010)Very simple, easy, different and delicious. | |
Buffalo Chicken Wings reviewed by lorettaFrom: Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family (reviewed 30th January 2010)This is a great recipe for chicken wings. It is a very easy and delicious recipe. The sauce is buttery and spicy, and they are broiled instead of fried.... | |
Spinach Parmesan Balls reviewed by lorettaFrom: The Food Network (reviewed 30th January 2010)This is a simple appetizer to make, but forming the 30 to 40 balls of spinach takes time and patience. The only ingredient that I didn't like was the margarine,but... | |
Endive, Pear, and Roquefort Salad reviewed by lorettaFrom: Barefoot in Paris: Easy French Food You Can Make at Home (reviewed 30th January 2010)I served this elegant salad at a formal dinner party. Simple, delicious, and makes a nice presentation. | |
Vegetable Coleslaw reviewed by lorettaFrom: The Barefoot Contessa Cookbook (reviewed 30th January 2010)Easy to make and has more flavor than traditional coleslaw. | |
Texas Hold-Ums Mini Chipotle Burgers with Warm Fire Roasted reviewed by southerncookerFrom: The Food Network (reviewed 30th January 2010)These mini burgers are wonderful and the ketchup is great too. Rachael Ray sure made a hit with these. We've made them with both ground beef and ground... | |
Pulled Pork Egg Rolls reviewed by southerncookerFrom: The Food Network (reviewed 30th January 2010)We made these interesting pork egg rolls like Guy Fieri made on his show and they were great. Think southern crosses with Asian. | |
Banana Bread with Chocolate and Cinnamon Sugar reviewed by sgogoFrom: Orangette (reviewed 30th January 2010)An odd recipe at first glance, it contains no fat - no butter or oil whatsoever. However, I guess it's the high proportion of bananas (3 mashed) that provides... | |
Carrot Quick Bread reviewed by sgogoFrom: How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food (reviewed 30th January 2010)Like many of the recipes in this book, this is a basic recipe which can be adapted. He gives a basic recipe for fruit/vegetable quick bread with nuts or... | |
Lamingtons reviewed by bunyipFrom: The Complete Australian Cookbook (reviewed 30th January 2010)Nobody has lamington drives anymore. How do the Girl Guides raise money nowadays? Who under the age of 40 can remember the messy sticky fun of dipping... | |
Anzac Biscuits reviewed by bunyipFrom: The Complete Australian Cookbook (reviewed 30th January 2010)This is the classic recipe. | |
Chocolate Bread and Butter Pudding reviewed by bunyipFrom: New Food: From the New Basics to the New Classics (reviewed 30th January 2010)Why didn't I think of it? Bread and butter pudding with grated chocolate between the layers. Yum! | |
Basic French Custard Ice Cream reviewed by bunyipFrom: Old Fashioned Homemade Icecream (reviewed 30th January 2010)Worth the effort. This is the base for all sorts of other flavours. | |
Celeriac Puree reviewed by bunyipFrom: Old food (reviewed 30th January 2010)Rather rich, all that butter and cream! Great with plainly cooked red meat of any sort. | |
Cole slaw reviewed by bunyipFrom: Old food (reviewed 30th January 2010)Not the usual (which in my case involves cowardly resort to bottled dressing). Savoy cabbage and cherry tomatoes - no carrot - and a fabulous dressing... | |
Grilled Lamb with Lentils reviewed by bunyipFrom: Old food (reviewed 30th January 2010)The lamb is neither here nor there, but the lentil part is now one of my favourites. Cook onion and garlic in oil until soft, add chopped tomato, lentils... | |
Croque-monsieur reviewed by bunyipFrom: Old food (reviewed 30th January 2010)The bread is coated with what amounts to Welsh Rarebit - much tastier than the usual bechamel. | |
Cream of Mushroom Soup reviewed by bunyipFrom: The Complete Australian Cookbook (reviewed 30th January 2010)White wine and dried marjoram make this a bit out of the ordinary. | |
Pumpkin Scones reviewed by bunyipFrom: The Complete Australian Cookbook (reviewed 30th January 2010)Works every time. A good way to use up the seed end of a butternut pumpkin, which can always be cooked, pureed and frozen. | |
Lemon Butter Baked Custard reviewed by bunyipFrom: Decadent Desserts Spring, Summer, Autumn & Winter (reviewed 30th January 2010)Luscious variation of bread and butter pudding.
Even easier if somebody has given you a jar of lemon butter (curd). You can actually make lemon butter... | |
Roasted Pear Salad with Gorgonzola reviewed by CooksbakesbooksFrom: Recipes: A Collection for the Modern Cook (reviewed 30th January 2010)I made this to take to a cookbook club meeting when our group had selected Susan Spungen's book to try. All the elements together are so delicious. There... | |
Peaches in Rose Sauterne Sauce reviewed by bunyipFrom: Decadent Desserts Spring, Summer, Autumn & Winter (reviewed 30th January 2010)Dead easy and looks gorgeous. Just yellow peaches poached in a sauterne syrup. Steep a punnet of raspberries in the syrup while you slip the skins off... | |
Summer Pudding reviewed by bunyipFrom: Decadent Desserts Spring, Summer, Autumn & Winter (reviewed 30th January 2010)Strawberries are suggested for the mix, which is unusual. What is really unusual is adding gelatine to the syrup, but it makes the pudding foolproof. Regular... | |
Plum Dessert Cake reviewed by bunyipFrom: Decadent Desserts Spring, Summer, Autumn & Winter (reviewed 30th January 2010)Best made with blood plums. You press the fruit into the wonderfully buttery batter, which rises over it. Serve with cream and hang the cholesterol! | |
Chocolate Paradise reviewed by bunyipFrom: Decadent Desserts Spring, Summer, Autumn & Winter (reviewed 30th January 2010)Now this one is decadent. It's a chocolate loaf, with a sort of firm truffle texture. Dark and milk chocolate, held together with eggs and ground almonds.... | |
Cherry Clafoutis reviewed by bunyipFrom: Decadent Desserts Spring, Summer, Autumn & Winter (reviewed 30th January 2010)Lighter than the classic versions, more custard than pancake batter. I always stone the cherries, but. | |
Grand City Granola reviewed by CooksbakesbooksFrom: Starbucks Passion for Coffee (reviewed 30th January 2010)You may see the word Starbucks in the title and make a judgment, for or against, based on that. I look at the recipe developers, and make my judgment based... | |
Chili con Carne reviewed by CooksbakesbooksFrom: Joy of Cooking: 75th Anniversary Edition - 2006 (reviewed 30th January 2010)I decided to give this recipe 5 stars because it is good enough that I make it often. With equally good results, I have used ground beef, ground turkey,... | |
Sesame Chicken reviewed by CooksbakesbooksFrom: Joy of Cooking: 75th Anniversary Edition - 2006 (reviewed 30th January 2010)This makes a quick dinner entree if you have all of the ingredients on hand (and it is much better with tahini than with peanut butter). Be sure to use... | |
Cream Cheese Frosting reviewed by CooksbakesbooksFrom: Joy of Cooking: 75th Anniversary Edition - 2006 (reviewed 30th January 2010)This is a great all-purpose frosting to use on cakes, cupcakes or cookies. It has an excellent flavor in the vanilla version, but you can vary the flavor... | |
Cream Scones reviewed by CooksbakesbooksFrom: Joy of Cooking: 75th Anniversary Edition - 2006 (reviewed 30th January 2010)This is tremendously easy to mix up and, if you don't over-handle the dough, will make very nice scones, even when they're plain, plain, plain.
Add 3/4... | |
Brown Bread reviewed by CooksbakesbooksFrom: Joy of Cooking: 75th Anniversary Edition - 2006 (reviewed 30th January 2010)Sometimes I get a craving for brown bread with cream cheese that I just can't shake. If the only kind you've ever had is from a can, or if you've never... | |
Old-Fashioned Chocolate Pudding reviewed by CooksbakesbooksFrom: Joy of Cooking: 75th Anniversary Edition - 2006 (reviewed 30th January 2010)This makes delicious chocolate pudding, but it makes a very small amount. There's something about pudding that invites you to eat a ton of it in a sitting,... | |
Snickerdoodles reviewed by CooksbakesbooksFrom: Joy of Cooking: 75th Anniversary Edition - 2006 (reviewed 30th January 2010)This is a go-to snickerdoodle recipe. If it's snickerdoodles you want, you'll get a good one if you make them from this recipe. It works really well with... | |
Peanut Butter Cookies reviewed by CooksbakesbooksFrom: Joy of Cooking: 75th Anniversary Edition - 2006 (reviewed 30th January 2010)This is a serviceable peanut butter cookie recipe. It is very good, but not ethereal. | |
Baked Beans reviewed by CooksbakesbooksFrom: Joy of Cooking: 75th Anniversary Edition - 2006 (reviewed 30th January 2010)I have made this recipe a couple of times and it is not spiced correctly nor is the seasoning intense enough. I do not have another recipe to suggest using... | |
Raisin Oatmeal Cookies reviewed by CooksbakesbooksFrom: Cookie Cookery (reviewed 30th January 2010)This is a recipe for a rolled oatmeal cookie. It makes a delicately-spiced cookie that snaps gently when you bite into it. You can make drop cookies from... | |
Sweet Potato Biscuits reviewed by southerncookerFrom: Martha Stewart (reviewed 30th January 2010)We love these sweet potato biscuits. They are good with a meal or by themselves for a treat. We even like the leftovers toasted with a bit of butter spread... | |
Elenora's Spaghetti Pie reviewed by southerncookerFrom: Martha Stewart (reviewed 30th January 2010)We love this and I've made it many times. I like to make it most times without the sausage. I bake it in a cheese cake pan so I can remove the sides for... | |
Iced Peaches reviewed by lorettaFrom: Ciao Italia with Maryann Esposito (reviewed 30th January 2010)Good when the peaches are in season. |