Recipes
A list of all recipe reviews on Cookbooker.
Found 20957 results. Displaying results 19601 to 19700
| Rating | Title |
|---|---|
Lamb Biryani reviewed by digifish_booksFrom: Every Day (reviewed 27th January 2010)Delicious! Serve with the Cumin, Mint and Coriander Yoghurt (same page).
(Last made on Jun 10, 2009). | |
Mughlai Chicken reviewed by digifish_booksFrom: Nigella.com (reviewed 27th January 2010)A wonderfully delicate and creamy chicken curry. Best eaten at least 24 hours after cooking. Use freshly ground spices for maximum flavour and aroma.
This... | |
Marbled Cherry and Almond Cake reviewed by digifish_booksFrom: Waitrose Cooking and Recipes (reviewed 27th January 2010)A lovely, moist cake made with cherry jam (St Dalfour Fruit Spread), although other jam flavours would work equally well. The cake can also be served as... | |
Hamburger Noodle Casserole reviewed by bambi4611From: Simply Great Food: 250 Quick, Easy and Delicious Recipes (reviewed 27th January 2010)This recipe was easy to make and quite tasty. If I were to do anything different it would be to add more jalapeno pepper just to give it a bit more kick.... | |
Cock-a-Leekie reviewed by bunyipFrom: A Little Scottish Cookbook (reviewed 27th January 2010)The recipe of Rosa Mattravers, cook to Theodora, Lady Forbes on Donside in Aberdeenshire. How much more authentic can you get? | |
Mexican Wedding Cakes reviewed by lorettaFrom: Rose's Christmas Cookies (reviewed 26th January 2010)This cookie melts in your mouth. It is a mixture of ground pecans, powdered sugar, butter, and flour. Its simple to make and delicious. | |
Lemonade or Limeade reviewed by lorettaFrom: The Martha Stewart Living Cookbook (reviewed 26th January 2010)This is a good recipe because it makes a strong drink,so when you add ice cubes the lemonade doesn't get watery. Add some cranberry juice for pink lemonade. | |
Best Buttermilk Pancakes reviewed by lorettaFrom: The Martha Stewart Living Cookbook (reviewed 26th January 2010)This is my go to recipe for pancakes. Easy to put together with a light and fluffy texture. | |
Lemon Curd reviewed by lorettaFrom: The Martha Stewart Living Cookbook (reviewed 26th January 2010)Easy to make. Use for lemon meringue pie, filling for cake or spread on toast. | |
Scotch Broth reviewed by bunyipFrom: A Little Scottish Cookbook (reviewed 26th January 2010)Not that I really need a recipe. | |
Oatcakes reviewed by bunyipFrom: A Little Scottish Cookbook (reviewed 26th January 2010)The real thing. | |
Scots Mince reviewed by bunyipFrom: A Little Scottish Cookbook (reviewed 26th January 2010) | |
Potted Hough reviewed by bunyipFrom: A Little Scottish Cookbook (reviewed 26th January 2010) | |
Spinach Polenta with Balsamic Tomatoes reviewed by bunyipFrom: Off the Shelf: Cooking from the Pantry (reviewed 26th January 2010)The tomatoes on their own go wonderfully with roast duck, especially if you use cherry tomatoes | |
Marinated Flank Steak w/ Lime-Chipotle Glaze reviewed by janiecemFrom: Weight Watchers Annual Recipes for Success 2003 (reviewed 26th January 2010)This was a surprisingly good recipe. I ended up marinating the steak for over 24 hours because I didn't have time to prepare it on the day I originally... | |
White Chip Brownies reviewed by janiecemFrom: Easy Baking Hershey's Cocoa (reviewed 26th January 2010)These were excellent. I don't think I have ever made brownies from scratch. I always use those store bought mixes, but this wasn't that much harder. The... | |
Leeks in Bacon & Cream Sauce reviewed by bunyipFrom: A Taste for All Seasons (reviewed 26th January 2010)Make sure the leeks are cooked until really tender. | |
Cream of Carrot & Tomato Soup reviewed by bunyipFrom: A Taste for All Seasons (reviewed 26th January 2010)A regular in my repertoire, a doddle with the stick blender. | |
Quinoa with Chard and Mushrooms reviewed by aj12754From: Serious Eats (reviewed 26th January 2010)Nothing about this dish worked for me ... and I love both chard and mushrooms. The quinoa was just boring even after the shaved Parmigiano was added.... | |
Pot-Roast Chicken reviewed by bunyipFrom: The Really Useful Cookbook (reviewed 26th January 2010)I didn't bother with the grilled prosciutto to serve. Herbert is right, success depends on top quality chook, and stock. | |
Veal Stock reviewed by aj12754From: Le Bernardin Cookbook: Four-Star Simplicity (reviewed 26th January 2010)This is an incredibly rich and fragrant stock. The bones are first roasted at 500 (450 in my kitchen which is small and unbearably hot if the oven is at... | |
Apple Charlie reviewed by bunyipFrom: Consuming Passions L-plates : Learn to Cook the Food You love to Eat (reviewed 26th January 2010)A cross between apple charlotte and bread & butter pudding. Requires enough foethoughtto have the sultanas soaking in the port for a couple of hours.... | |
Penne with Three Cheese Sauce reviewed by bunyipFrom: Consuming Passions L-plates : Learn to Cook the Food You love to Eat (reviewed 26th January 2010)Cheddar, mozzarella and romano, topped with tomato. Rich, rich, rich! | |
Beef 'n' Beer reviewed by bunyipFrom: Consuming Passions L-plates : Learn to Cook the Food You love to Eat (reviewed 26th January 2010)Parmenter's take on carbonnade. Adapts well to the pressure cooker. | |
Lamb Neck with Anchovies reviewed by bunyipFrom: Cooking on the Bone: Recipes, History and Lore (reviewed 26th January 2010)Fabulous, richly flavoured winter comfort food. Pieces of neck slow cooked in a suce of anchovies, garlic, rosemary, red wine and red wine vinegar. I make... | |
Roast Racks of Lamb reviewed by lorettaFrom: The Way to Cook (reviewed 26th January 2010)When I make rack of lamb I like to use this recipe for herb and mustard coating. It easy to prepare, the mustard gives extra flavor and the crumb topping... | |
Paella, Italian Style reviewed by lorettaFrom: At Home with Michael Chiarello: Easy Entertaining (reviewed 26th January 2010)Just like the name says this is paella with an italian twist. It has all of usual ingredients of paella, chicken shrimp, sausage, rice saffron with the... | |
Wiener Schnitzel reviewed by lorettaFrom: Good Housekeeping Illustrated Cookbook (reviewed 26th January 2010)A strange name for breaded veal cutlets, fried in butter and garnished with parsley and a squeeze of lemon. | |
Sparkling Strawberry Punch reviewed by lorettaFrom: Good Housekeeping Illustrated Cookbook (reviewed 26th January 2010)Great punch for an afternoon party on a hot summer's day. Strawberries in rose' wine, lemonade and club soda make a light and refreshing punch. | |
Lane Cake reviewed by lorettaFrom: Good Housekeeping Illustrated Cookbook (reviewed 26th January 2010)This is a very rich cake. It is a white cake that has four layers filled with nuts and fruit, and a cooked meringue frosting. the cake a bit of time to... | |
Cherry Mould reviewed by bunyipFrom: A Taste for All Seasons (reviewed 26th January 2010)Festive looking for Christmas if the cherries are in early enough. Cherries cooked in red wine and brandy, then a lemon yoghurt layer. Make it in a glass... | |
Cauliflower Puff reviewed by bunyipFrom: A Taste for All Seasons (reviewed 26th January 2010)One of my regulars, I can make it without the recipe. All the ingredients of cauliflower with cheese sauce mashed up together. Use the food processor (not... | |
Spinach Pancakes reviewed by bunyipFrom: A Taste for All Seasons (reviewed 26th January 2010) | |
Jellied Peaches reviewed by bunyipFrom: A Taste for All Seasons (reviewed 26th January 2010)Dead simple if you can get freestone peaches. A bit messy if they're clingstones, but still worth the effort. | |
Cold Salmon Mousse reviewed by bunyipFrom: A Taste for All Seasons (reviewed 26th January 2010)Horseradish and mustard gives it a bit of a bite. Don't bother unmoulding it. | |
Sachertorte reviewed by lorettaFrom: Good Housekeeping Illustrated Cookbook (reviewed 25th January 2010)This cake is one of the most famous Viennese culinary specialties. It's a chocolate genoise cake with apricot jam. Top with a chocolate glaze and its done. | |
Chicken Breasts with Artichoke Hearts reviewed by lorettaFrom: Good Housekeeping Illustrated Cookbook (reviewed 25th January 2010)Very simple chicken dish. Mix up a sauce, pour over chicken and bake. Add artichokes, bake a little longer and serve. | |
Welsh Rabbit with Beer reviewed by lorettaFrom: Good Housekeeping Illustrated Cookbook (reviewed 25th January 2010)There's not rabbit in this recipe, just melted cheese over bread with a kick. YUM! | |
Bagna Cauda reviewed by lorettaFrom: Good Housekeeping Illustrated Cookbook (reviewed 25th January 2010)This is a simple dip to make. It's creamy, but not thick. It's buttery, garlicky and has lots of anchovies. Serve with crisp vegetables. | |
The Best All-American Apple Pie reviewed by andrewFrom: The Pie and Pastry Bible (reviewed 25th January 2010)It lives up to its name (though being Canadian, I'd like to take a little license and call it the best 'North American' apple pie!
Using one of her excellent... | |
Flaky Cream Cheese Pie Crust reviewed by andrewFrom: The Pie and Pastry Bible (reviewed 25th January 2010)Very tasty indeed - the cream cheese adds a lovely flavour and texture. I do find this one a little more difficult to work with than her basic butter crust,... | |
Basic Flaky Pie Crust reviewed by andrewFrom: The Pie and Pastry Bible (reviewed 25th January 2010)She may call this basic, but I call it indispensable. I made her 'All American Apple Pie' with this crust, and it was perfect - flaky, crunchy, buttery... | |
Chicken Tagine with Green Olives and Preserved Lemon reviewed by friederikeFrom: Moroccan: A Culinary Journey of Discovery (Food Lovers Collection) (reviewed 25th January 2010)Crosspost. Exact the same recipe was also published in Ghillie Basan’s other Moroccan cookbook, Modern Moroccan.
Basically, it was a very nice, tender... | |
Chicken Tagine with Green Olives and Preserved Lemon reviewed by friederikeFrom: Modern Moroccan (reviewed 25th January 2010)Crosspost. Exact the same recipe was also published in Ghillie Basan’s other Moroccan cookbook, Moroccan: A Culinary Journey of Discovery.
Basically,... | |
Grilled Eggplant Salad with Garlic and Saffron Mayonnaise reviewed by friederikeFrom: How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (reviewed 25th January 2010)Nice, but with several mistakes. First, he mentions that the aubergines should preferably be small aubergines – he doesn’t mention that the recipe... | |
goats cheese and olive aubergines reviewed by weaponxgirlFrom: The 30-minute Cook (reviewed 25th January 2010)Too salty for me and it tasted horrid cold the next day. | |
baked asparagus with pancetta reviewed by weaponxgirlFrom: The 30-minute Cook (reviewed 25th January 2010)sooo good, a nice uncomplicated dish. | |
dipped asparagus reviewed by weaponxgirlFrom: The 30-minute Cook (reviewed 25th January 2010)What can be better than eggs and asparagus. | |
grilled asparagus reviewed by weaponxgirlFrom: The 30-minute Cook (reviewed 25th January 2010)A lovely and simple way of cooking asparagus, which is a nice change from boiling. It gives the asparagus a chewy tecture. | |
almond cookies reviewed by weaponxgirlFrom: 125 Best Vegan Recipes (reviewed 25th January 2010)very nice, but easy to overcook in the oven. | |
curried vegtables with tofu reviewed by weaponxgirlFrom: 125 Best Vegan Recipes (reviewed 25th January 2010)horrid! dont try. | |
corn and sweet potato chowder reviewed by weaponxgirlFrom: 125 Best Vegan Recipes (reviewed 25th January 2010)Quite a nice recipe apart from the addition of dry mash potato flakes. Why you would use this in a soup recipe is a mystery to me as you hardley need... | |
Braised Once-Roasted Beef reviewed by hipcookFrom: New English Kitchen: Changing the Way You Shop, Cook and Eat (reviewed 25th January 2010)A pretty good technique for using leftover roast - minced, mixed with shredded root vegetables, and braised into a hearty sauce (suggested for Yorkshire... | |
Linguine with Clam Sauce reviewed by aj12754From: The Gourmet Cookbook: More than 1000 recipes (reviewed 25th January 2010)Straightforward linguine with clam sauce recipe -- easy and delicious even with a few personal tweaks (I used half the red pepper flakes the recipe called... | |
One-Bowl Chocolate Cake reviewed by digifish_booksFrom: Classic Cakes (reviewed 25th January 2010)Very easy-to-make, nicely textured chocolate cake with chocolate frosting. The top of the cake cracked a little during cooking with some of the cracks... | |
New Orleans Coleslaw reviewed by digifish_booksFrom: Nigella Express: Good Food, Fast (reviewed 25th January 2010)A standard coleslaw with store-bought dressing and additional pecans and maple syrup. A pleasant accompaniment to the 'Buttermilk Roast Chicken' (p. 274).
(Last... | |
Buttermilk Roast Chicken reviewed by digifish_booksFrom: Nigella Express: Good Food, Fast (reviewed 25th January 2010)Consists of 1.25kg of chicken drumsticks, marinated overnight in buttermilk (with maple syrup, cumin, salt and pepper), then baked in a hot oven. The chicken... | |
Carrot-Rice Pudding reviewed by bunyipFrom: Greene on Greens (reviewed 24th January 2010)Definitely not a dessert. Carrots cooked in chicken stock, pureed with cream, combined with cooked rice and baked. Fabulous with roast lamb or chicken. | |
Steak Tips with Peppered Mushroom Gravy reviewed by southerncookerFrom: Cooking Light (reviewed 24th January 2010)I made this the other night for supper and we all enjoyed it . Hubby and son did add a bit more salt to theirs but I'm trying to cut back on sodium. | |
Sherry Mayonnaise reviewed by lorettaFrom: The Silver Palate Cookbook (reviewed 24th January 2010)Very simple to make. Good on the shrimp and artichoke salad on page 225. Also good on a sandwich,or as a dip for a vegetable platter. | |
Garlic Dressing reviewed by lorettaFrom: The Silver Palate Cookbook (reviewed 24th January 2010)This dressing is good with the technicolor bean salad on the same page or use it on your own salad. | |
Technicolor Bean Salad reviewed by lorettaFrom: The Silver Palate Cookbook (reviewed 24th January 2010)Very simple and easy to make. Nice combination of beans or substitute the beans you like. Garlic dressing is ver flavorful. | |
French Potato Salad with Bacon reviewed by lorettaFrom: The Silver Palate Cookbook (reviewed 24th January 2010)My family doesn't like mayonnaise based potato salads, so this is a great recipe for me. It's lighter and the flavor of the potato shines. It's delicious... | |
Pasta Puttanesca reviewed by lorettaFrom: The Silver Palate Cookbook (reviewed 24th January 2010)This is a quick and easy pasta dish. It's strong flavors are not for everyone, but if you like a combination of olives,garlic,capers anchovies, this dish... | |
Cheese Straws reviewed by lorettaFrom: The Silver Palate Cookbook (reviewed 24th January 2010)Very simple to make and delicious. Two ingredients, store-bought puff pastry and parmesan cheese. | |
Profiteroles reviewed by lorettaFrom: The Silver Palate Cookbook (reviewed 24th January 2010)The dough for the profiteroles is actually very easy to make. You can use the same dough to make cream puffs. After they are baked, stuff them with whipped... | |
Shrimp and Artichoke Salad reviewed by lorettaFrom: The Silver Palate Cookbook (reviewed 24th January 2010)When you need a different salad for the buffet table , try this recipe. It is simple to make and delicious. | |
Egg Salad with Dill reviewed by lorettaFrom: The Silver Palate Cookbook (reviewed 24th January 2010)This is my favorite egg salad. The combination of mayonnaise,sour cream and dijon mustard is wonderful.
Add the dill and it's perfect. | |
Veal Roll reviewed by lorettaFrom: The Silver Palate Cookbook (reviewed 24th January 2010)This is a great dish for a dinner party. It takes a bit of work to assemble the roll and make the tomato sauce. But after you roast the veal you just slice... | |
Creamy Pasta Sauce with fresh Herbs reviewed by lorettaFrom: The Silver Palate Cookbook (reviewed 24th January 2010)This sauce is very good in the summer when there are fresh herbs from the garden. Very simple to make and delicious. | |
Potato-Cheese Soup reviewed by lorettaFrom: The Silver Palate Cookbook (reviewed 24th January 2010)This is a real yummy soup. Moderately easy to prepare and good on a cold winters night. Definitely not low calorie. | |
Spicy Shrimp reviewed by lorettaFrom: The Silver Palate Cookbook (reviewed 24th January 2010)Got Shrimp? Well I have something different you can do with them. It's simple, spicy and delicious. | |
Cranberry Tart reviewed by lorettaFrom: Martha Stewart's Pies & Tarts (reviewed 24th January 2010)This tart is very simple to make and it is wonderful on the Thanksgiving or Christmas table. | |
Red Raspberry Tartlets reviewed by lorettaFrom: Martha Stewart's Pies & Tarts (reviewed 24th January 2010)If you have fresh raspberries from the farmers market and want to make a simple dessert,this is it. A tart shell, whipped cream and fresh raspberries.... | |
Martha's Mile High Lemon Meringue Pie reviewed by lorettaFrom: Martha Stewart's Pies & Tarts (reviewed 24th January 2010)This is my favorite pie. Her directions are simple to follow and the extra high meringue is spectacular. | |
Baked Scotch Eggs reviewed by bunyipFrom: Very Simple Food (reviewed 24th January 2010)If you don't deep-fry, try these which are baked in a muffin tray. The quantity (12) can be halved. Great for picnics. | |
Salmon, Bacon and Peas reviewed by bunyipFrom: Very Simple Food (reviewed 24th January 2010)An inspired combination. | |
Corned Beef reviewed by bunyipFrom: The PWMU Centenary Cookbook 1904 - 2004 (reviewed 23rd January 2010)I cook the veggies separately, but this gives a guide to the flavouring of the cooking liquid. Unfortunately the recipe for mustard sauce has been omitted... | |
Apple and Plum Cobbler reviewed by bunyipFrom: Mix and Bake (reviewed 23rd January 2010)A good winter standby using tinned plums, though getting the stones out of them is a bit of a pain (never seen ready stoned ones) - I always miss one.... | |
Zucchini and Potato Stew reviewed by bunyipFrom: The Age Epicure: Winter (reviewed 23rd January 2010)You can make this in the microwave. It's quicker and there is no danger of the bottom scorching. I've lost count of the number of times I've made this... | |
Chicken and Chorizo Hot Pot reviewed by bunyipFrom: The Age Epicure: Winter (reviewed 23rd January 2010)This recipe was the starting point for my regular standby dish which omits the chorizo, adds chickpeas and flavours with bahaarat. Many variations are... | |
Abruzzese Lentil Soup reviewed by bunyipFrom: The Age Epicure: Winter (reviewed 23rd January 2010)A meal in itself. | |
Candied Clementine Tart reviewed by lorettaFrom: Martha Stewart's Pies & Tarts (reviewed 23rd January 2010)This is a simple and delicious tart. The clementines must be made ahead of time, but are easy to make. The filling goes together in a snap, pour into... | |
Raspberry Genoise Tart reviewed by lorettaFrom: Martha Stewart's Pies & Tarts (reviewed 23rd January 2010)Make this tart when the raspberries are in season at the farmers market. It is fairly simple to make, the hardest part is making the genoise batter. Be... | |
Timballo di Maccarun reviewed by lorettaFrom: Nella Cucina: More Italian Cooking from the Host of Ciao Italia (reviewed 23rd January 2010)The name of this dish sounds very impressive, but it's just a molded macaroni casserole. This dish takes a bit of time to make, but it's worth the effort.... | |
All-Occasion Downy Yellow Butter Cake reviewed by lorettaFrom: The Cake Bible (reviewed 23rd January 2010)This cake is everything the title says and more. The texture is light and soft with a tender crumb. It's good with many of the fillings and frostings that... | |
Pumpkin Walnut Ring reviewed by lorettaFrom: The Cake Bible (reviewed 23rd January 2010)This is a moist cake, with a nice combination of spices. The flavor of pumpkin is subtle, because of the small amount that is needed. Another dominate... | |
Fluffy Buttermilk Scones reviewed by bunyipFrom: Mix and Bake (reviewed 23rd January 2010)Scones can sometimes have a slightly 'gluey' texture, but not these which are made with half regular S/R flour and half wholemeal S/R flour. | |
Really Good Cheese Scones reviewed by bunyipFrom: Mix and Bake (reviewed 23rd January 2010)They really are really good! Tasty cheese, parmesan and wholemeal flour - the definitive cheese scone. | |
Instant Hollandaise Sauce reviewed by bunyipFrom: Virginia Hill's Learn to Microwave (reviewed 23rd January 2010)Yes really! It's not any qucker than the conventional method, but there are timees when it's more convenient. | |
Sheep's Eyes reviewed by bunyipFrom: Nanny Ogg's Cookbook (reviewed 23rd January 2010)Made with little pickled onions, stuffed olives and cream cheese. Fiddly, but your guests will love them! | |
Dried Frog Pills reviewed by bunyipFrom: Nanny Ogg's Cookbook (reviewed 23rd January 2010)Made without your actual dried frogs so they won't do anything for your sanity, but still good for inducing a calming sense of well-being. | |
Quince & Browned Butter Tart reviewed by bunyipFrom: The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen (reviewed 23rd January 2010)Dead easy if you use Charmaine Solomon's no roll pastry. Looks sensational. | |
Pumpkin & Bacon Soup reviewed by bunyipFrom: The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen (reviewed 23rd January 2010)Made with a bacon bone stock and the addition of paprika, this has a lovely smokey taste. | |
Bolognese Sauce reviewed by bunyipFrom: The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen (reviewed 23rd January 2010)As Stephanie says, there are hundreds of recipices for spag bol sauce, but I find this one always works. It's a weekend job though, as you have to hang... | |
Cheesy Bread & Butter Pudding reviewed by bunyipFrom: The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen (reviewed 23rd January 2010)Good use for stale bread. Prepare it the night before and bake in the morning while the coffee machine is warming up. | |
Cauliflower & Potato 'Pie' reviewed by bunyipFrom: The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen (reviewed 23rd January 2010)Dead simple, better than plain mash to accompany braises. | |
Baked Beans reviewed by bunyipFrom: The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen (reviewed 23rd January 2010)I sometimes make this with a ham hock instead of bacon. The amount of water specified, although reduced from the first edition, is still in my view excessive.... | |
French Chocolate Bark reviewed by lorettaFrom: Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients (reviewed 23rd January 2010)You never have to buy chocolate bark again, it is so simple to make. Follow Ina's instructions for melting the chocolate and then add what she suggests... | |
Chocolate Chip Cookies reviewed by friederikeFrom: Joy of Baking (reviewed 22nd January 2010)So delicious! Friends and colleagues loved me for baking (and sharing!) these, but if I remember well they don't hold well for more than a few days (they... |