Recipes
A list of all recipe reviews on Cookbooker.
Found 21018 results. Displaying results 20201 to 20300
| Rating | Title |
|---|---|
Tuscan Bean Soup reviewed by MsLioness874From: Around the World in350 Recipes (reviewed 26th December 2009)modifications needed: none, great as printed
difficulty level: beg/intermediate
time: no more than an hour
This simple recipe is absolutely tasty and... | |
Chocolate Chip Cookies reviewed by andrewFrom: Ad Hoc at Home (reviewed 26th December 2009)This recipe makes a very buttery, thin chocolate chip cookie which is very good, but not quite the best cookie of its type (as one online reviewer called... | |
Fluffy Mashed Potatoes reviewed by hipcookFrom: Cook's Illustrated (reviewed 26th December 2009)Steaming the potatoes instead of boiling them really does seem easier. I have to admit that I wimped out at the idea of getting out the food mill, and... | |
Chocolate Mint Cupcakes reviewed by LeekaFrom: Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule (reviewed 26th December 2009)These cupcakes were delicious, moist, light and had the perfect balance of chocolate and minty flavour. They were also very easy to prepare and mix by... | |
Spiced pecans reviewed by westerFrom: The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accessories (reviewed 26th December 2009)Spicy and sweet, easy to make.
I will experiment a bit more with the spice mix, perhaps more black pepper and less cayenne. | |
Pralined amonds reviewed by westerFrom: The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accessories (reviewed 26th December 2009)This was meant as a mix-in for ice dream, but you can easily serve it with coffee or drinks. Just lovely.
It is not difficult at all, as long as you have... | |
Soothing cauliflower soup with coriander (Gobi ka shorva) reviewed by westerFrom: Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds (reviewed 26th December 2009)Subtle and aromatic.
I increased the spices a bit, except for the cayenne, which I left out. I also decreased the amount of stock and cream. I used an... | |
Pineapple Upside-Down Cake reviewed by hipcookFrom: I'm Just Here for More Food: Food x Mixing + Heat = Baking (reviewed 25th December 2009)There is one compliment which I prize higher than any other for my cooking: "as good as my grandma's."
This recipe got me that compliment. And from a... | |
Crunchy French Toast reviewed by mkindnessFrom: Bubby's Brunch Cookbook: Recipes and Menus from New York's Favorite Comfort Food Restaurant (reviewed 25th December 2009)I made this for Christmas Morning breakfast and YUM!
I made two changes to the recipe. I only had light brown sugar (not dark as is called for), and instead... | |
Pot Roast with Root Vegetables reviewed by mkindnessFrom: The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition (reviewed 24th December 2009)Simply the best pot roast recipe. This has been our Christmas Eve dinner every year for the past few years, and it's a tradition we have no intention of... | |
Marshmallows reviewed by mkindnessFrom: Jam It, Pickle It, Cure It: And Other Cooking Projects (reviewed 24th December 2009)So easy and so good! | |
Buttermilk Pancakes reviewed by hipcookFrom: I'm Just Here for More Food: Food x Mixing + Heat = Baking (reviewed 24th December 2009)This recipe makes high, light pancakes still rich with the flavors of egg and dairy. Plus, I've noticed that most recipes call for less buttermilk than... | |
Buttermilk Bread reviewed by cgrunerFrom: Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (reviewed 24th December 2009)This one is just OK. It only needs to be baked 30 minutes, not 45 - that was way too long. The final product is not nearly as good as the master boule... | |
Pancakes reviewed by cgrunerFrom: Better Homes and Gardens New Cook Book (reviewed 24th December 2009)Best basic pancake recipe. Use it all the time. Doesn't require buttermilk or anything else you're not going ot have on hand. | |
Potato Tortilla reviewed by cgrunerFrom: The New Spanish Table (reviewed 24th December 2009)I did not follow the recipe exactly; my potatoes were leftovers that were already cooked, for one thing. This is an easy recipe that is a great starting... | |
Rotisserie-Style Chicken reviewed by LindalibFrom: Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking (reviewed 23rd December 2009)Very easy..wasn't sure how it would turn out as it's a slow-cooker recipe that needs no added liquid, but in the end it was juicy and delicious. | |
Ginger Baked Pears reviewed by kaye16From: The Best Ever French Cooking Course (reviewed 23rd December 2009)Simple and very tasty. | |
Bitter Chocolate Mousse reviewed by kaye16From: The Best Ever French Cooking Course (reviewed 23rd December 2009)Excellent, but serving portions are too big. A half recipe easily filled 8 small mousse dishes. | |
Duck with Peppercorns reviewed by kaye16From: The Best Ever French Cooking Course (reviewed 23rd December 2009)Very simple, very good. | |
Guinea Fowl with Cabbage reviewed by kaye16From: The Best Ever French Cooking Course (reviewed 23rd December 2009)We had this for xmas one year. A bit country style, and delicious. | |
Turkey Scallops with Capers reviewed by kaye16From: The Best Ever French Cooking Course (reviewed 23rd December 2009)Fairly standard at our house. | |
Garlicky Scallops and Prawns reviewed by kaye16From: The Best Ever French Cooking Course (reviewed 23rd December 2009)Simple and yummy. | |
Sautéed Scallops reviewed by kaye16From: The Best Ever French Cooking Course (reviewed 23rd December 2009)Good, simple sauce to go-with. | |
Cod with Lentils and Leeks reviewed by kaye16From: The Best Ever French Cooking Course (reviewed 23rd December 2009)I liked this; the DH thought the lentils were a bit overpowering. Seems a bit hearty, country-ish. Nice for an informal dinner. | |
Salmon with Green Peppercorns reviewed by kaye16From: The Best Ever French Cooking Course (reviewed 23rd December 2009)I've used this same sauce with turkey scallops and with real scallops. | |
Grilled Goat's Cheese Salad reviewed by kaye16From: The Best Ever French Cooking Course (reviewed 23rd December 2009)Of course, you really don't need a recipe to make this, but this shows the technique and has a good vinaigrette to go with it. | |
Broccoli Timbales reviewed by kaye16From: The Best Ever French Cooking Course (reviewed 23rd December 2009)Could be a side dish, but nice as a starter. I've made this with carrots and with broccoli. I've made all 4 for the two of us, intending to have the extras... | |
Glazed Carrots and Turnips reviewed by kaye16From: The Best Ever French Cooking Course (reviewed 23rd December 2009)This is an excellent technique (called steam/sauté in other books) to use with root veggies of all kinds. | |
Smoked Salmon Salad with Dill reviewed by kaye16From: The Best Ever French Cooking Course (reviewed 23rd December 2009)Very good. Smoked salmon topped with fennel and cuke and a lovely vinaigrette. 100g salmon was plenty for 3 (recipe calls for 225g for 4). We're not big... | |
Lamb's Lettuce and Beetroot Salad reviewed by kaye16From: The Best Ever French Cooking Course (reviewed 23rd December 2009)A household favorite, outstanding and easy.
The dressing is good but the recipe makes way too much. I often make a half recipe, then have several more... | |
Mistral's Chicken with Garlic (Poulet Mistral le Prieure) reviewed by anonymousFrom: Bistro Cooking (reviewed 22nd December 2009)I need to make this again before I upgrade this to excellent. I remember this to be very very good. 40 gloves of garlic - I make this when I buy the jars... | |
Chicken with Hot Peppers, Ham, Tomatoes, and Onions (Poulet basquaise) reviewed by anonymousFrom: Bistro Cooking (reviewed 22nd December 2009)When the mood hits for Poulet basquaise, this certainly fills the need. | |
Fresh Green Chutney reviewed by kaye16From: Madhur Jaffrey's Quick & Easy Indian Cooking (reviewed 22nd December 2009)Yes! This is the wonderful green sauce sometimes served in Indian restaurants. Delicious.
Be sure to divide the yogurt as the instructions indicate. If... | |
Indian Mashed Potatoes reviewed by kaye16From: Madhur Jaffrey's Quick & Easy Indian Cooking (reviewed 22nd December 2009)Funny idea, good stuff! Sometimes serve this with non-Indian dinners. | |
Green peas in a creamy sauce reviewed by kaye16From: Madhur Jaffrey's Quick & Easy Indian Cooking (reviewed 22nd December 2009)I've written "Half recipe serves 2-3", but on our last repeat, I wrote "1/3 recipe was too much for 2".
Can prep everything and finish at the last minute. | |
Whole green lentils with cilantro and mint reviewed by kaye16From: Madhur Jaffrey's Quick & Easy Indian Cooking (reviewed 22nd December 2009)This is side or a main, depending on your meal. Made without the tomato (allergy at our house). | |
Pork or lamb vindaloo reviewed by kaye16From: Madhur Jaffrey's Quick & Easy Indian Cooking (reviewed 22nd December 2009)Very high payoff for minimal work. This isn't especially quick (well, maybe if you use the pressure cooker), but it's unattended for a long period. It's... | |
Onion fritters (Onion bhajia) reviewed by kaye16From: Madhur Jaffrey's Quick & Easy Indian Cooking (reviewed 22nd December 2009)I'm trying to reproduce the onion bhaji from my favorite recipe, and this is the closest I've come. The amount for the water ingredient is missing; I use... | |
Shrimp with garlic and chilies reviewed by kaye16From: Madhur Jaffrey's Quick & Easy Indian Cooking (reviewed 22nd December 2009)Good, fast, simple. Half recipe served 2 for dinner. | |
Easy Chicken Kebabs (Murgh tikka) reviewed by kaye16From: Madhur Jaffrey's Quick & Easy Indian Cooking (reviewed 22nd December 2009)Good stuff. | |
Delicious Chicken Bits reviewed by kaye16From: Madhur Jaffrey's Quick & Easy Indian Cooking (reviewed 22nd December 2009)Every repeat of this says "Simple. Good." Serves 3-4 as main. (It's listed as an appetizer or snack.) | |
Gingery Cauliflower Soup (Gobi ka soup) reviewed by kaye16From: Madhur Jaffrey's Quick & Easy Indian Cooking (reviewed 22nd December 2009)Every repeat is marked with an exclamation point. At our house, serves 2-3, rather than 4-6 as advertized.
See also, a similar recipe in Jaffrey's Spice... | |
Cheddar Crisps reviewed by teekayhFrom: Tillamook Cheese Cookbook (reviewed 22nd December 2009)They call it a snack as well as an appetizer. I think it's a cracker. The rosemary and plain versions are very good, but the ones with freshly ground... | |
smoky black beans reviewed by jacqieFrom: The Gourmet Cookbook: More than 1000 recipes (reviewed 22nd December 2009)Not a bad recipe, and easy, but I've had better. | |
Master Recipe - Boule reviewed by cgrunerFrom: Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (reviewed 22nd December 2009)This recipe is exceedingly simple. Just mix it and leave it awhile. Mine didn't rise that much but produced excellent bread anyway. Highly recommended... | |
Everyday Pickled Carrots reviewed by anonymousFrom: Quick & Easy Vietnamese: 75 Everyday Recipes (reviewed 22nd December 2009)Serve this with everything Vietnamese. Make ahead and just keep some in the fridge - this can be very versatile depending on your eating habits. The Vietnamese... | |
Vietnamese Meat Loaf (Cha dum) reviewed by anonymousFrom: Quick & Easy Vietnamese: 75 Everyday Recipes (reviewed 22nd December 2009)Very versatile. Use it in the Vietnamese sandwiches, in soup, or as a regular meal. I think I've used a small slow cooker to make this with good results.... | |
Shaking Beef with Purple Onions and Watercress (Ho luc lac) reviewed by anonymousFrom: Quick & Easy Vietnamese: 75 Everyday Recipes (reviewed 22nd December 2009)I make this whenever I can get beautiful, fresh watercress - locally that means a trip to the Asian store or the local Stop and Shop. Everybody else only... | |
Submarine Sandwiches, Saigon Style (Banh mi) reviewed by anonymousFrom: Quick & Easy Vietnamese: 75 Everyday Recipes (reviewed 22nd December 2009)How can a sandwich taste so good? I first had one of these made to order in a local Vietnamese grocery store years ago and I thought I had died and gone... | |
Baby Back Ribs Adobo reviewed by anonymousFrom: Memories of Philippine Kitchens (reviewed 22nd December 2009)I make this with chicken wings. Best adobo recipe I've tasted, or is it personal taste? Having just made it again with generic supermarked cider market... | |
Three Layer Omelet (Tortilla de tres pisos) reviewed by anonymousFrom: Tapas : The Little Dishes of Spain (reviewed 22nd December 2009)A three layer omelet is pretty impressive. It does take some work. | |
Tuna Balls in Wine Sauce reviewed by anonymousFrom: Tapas : The Little Dishes of Spain (reviewed 22nd December 2009)Canned tuna! Can it be easier to shop for tuna? Even I who won't eat tuna will eat these. | |
Red Lentil Soup (Masoor Dal Shorba) reviewed by anonymousFrom: Ismail Merchant's Indian Cuisine (reviewed 22nd December 2009)Everybody who's ever tasted this at my house has asked for this recipe. I can't believe that lentils can taste this good (I'm not a vegetarian). And it's... | |
Lemon Lentils (Nimbu Masoor Dal) reviewed by anonymousFrom: Ismail Merchant's Indian Cuisine (reviewed 22nd December 2009)One of Merchant's favorite recipes. Makes a LOT of dal. This recipe is great for feeding a lot of people. And it's delicious, also. | |
Curried Rice Noodles, aka Singapore Noodles reviewed by anonymousFrom: From the Earth: Chinese Vegetarian Cooking (reviewed 22nd December 2009)I was desperate for a vegetarian dish, and this curry noodle totally fit the bill. | |
Lettuce Package reviewed by anonymousFrom: The Chinese cookbook (reviewed 22nd December 2009)Another of those great make ahead dishes. Many, many moons ago, I had an ex boyfriend who I hadn't seen in a good long while. He told me that this was... | |
Poached Chicken with Ginger and Scallion Sauce reviewed by anonymousFrom: The Chinese cookbook (reviewed 22nd December 2009)I cook the chicken in the morning before I go to work and let it rest. When I come home, I finish it. Served at room temperature. When you're trying to... | |
Cold Spiced Eggplant reviewed by anonymousFrom: The Chinese cookbook (reviewed 22nd December 2009)Great condiment! | |
Rosie's Pesto reviewed by tweeter01From: In the Kitchen with Rosie: Oprah's Favorite Recipes (reviewed 22nd December 2009)Best pesto recipe I have ever had. Not oily, just the great taste of fresh basil! | |
Vegetable Paella (Paella huertana de Murcia) reviewed by anonymousFrom: The Foods and Wines of Spain (reviewed 22nd December 2009)This is a wonderful alternative paella for when you have vegetarians. | |
Chicken and Seafood Rice (Paella a la Valenciana) reviewed by anonymousFrom: The Foods and Wines of Spain (reviewed 22nd December 2009)Ah yes. I sometimes think we can make better paella in the US than in Spain.This is a great recipe. It really boils down to different tastes. There, they... | |
Potato Omelet (Tortilla espanola) reviewed by anonymousFrom: The Foods and Wines of Spain (reviewed 22nd December 2009)The ubiquitous Spanish Tortilla de patata. I learned all the little tricks to make this from a very good Spanish cook in Valencia, Spain. She did, however,... | |
Greens with Raisins and Pine Nuts (Acelgas con pasas y pinones) reviewed by anonymousFrom: The Foods and Wines of Spain (reviewed 22nd December 2009)I use frozen vegetables, and it's absolutely fine. Love the contrast with the raisins and pine nuts. I have successfully served this with Marcella Hazan's... | |
Marinated Mussels (Mejillones a la vinagreta) reviewed by anonymousFrom: The Foods and Wines of Spain (reviewed 22nd December 2009)I remember really liking this dish, but it was a fair amount of work. Probably because I didn't stage it properly ahead of time. Also, a colorful and delicious... | |
Garlic Shrimp (Gambas al Ajillo) reviewed by anonymousFrom: The Foods and Wines of Spain (reviewed 22nd December 2009)I haven't made this in a very long while, although clearly I should because I really remember this dish. There's a good chance I might upgrade this to... | |
Butterflied Leg of Lamb with Two Peppers reviewed by anonymousFrom: Madhur Jaffrey's Cookbook/ Easy East/West Menus for Family and Friends (reviewed 21st December 2009)I love this dish! Very easy, feeds a large crowd, but needs to be marinated over night. I made this for my mother's 80th birthday, barbecuing in the middle... | |
Gujerati Carrot Salad reviewed by anonymousFrom: Madhur Jaffrey's Indian Cooking (reviewed 21st December 2009)I make this salad for almost every Indian meal that I make. It's delicious and the bright color makes a splashy presentation with your other dishes. | |
Lamb and Rice Casserole (Mughlai lamb biryani) reviewed by anonymousFrom: Madhur Jaffrey's Indian Cooking (reviewed 21st December 2009)Fabulous and perfect! Serve it for a grand occasion. | |
Whole Chicken, Baked in Aluminum Foil (Murgh musallam) reviewed by anonymousFrom: Madhur Jaffrey's Indian Cooking (reviewed 21st December 2009)Her scaled down traditional recipe works beautifully. I made her suggested complete meal - and the dishes all complemented each other. The whole meal in... | |
Beef Baked with Yogurt and Black Pepper (Dum gosht) reviewed by anonymousFrom: Madhur Jaffrey's Indian Cooking (reviewed 21st December 2009)With just a little simple planning, a great dish using the equivalent of slow oven baking. Once you put it in the oven, you can forget about it for an... | |
Ground Meat with Peas (Kheema matar) reviewed by anonymousFrom: Madhur Jaffrey's Indian Cooking (reviewed 21st December 2009)I have a friend who went to an Indian restaurant near work and always ordered Kheema matar every time he went, which at the time was often. I made him... | |
Chicken Fricassee with Green Peppers and Tomatoes reviewed by anonymousFrom: The Classic Italian Cook Book:The art of Italian cooking and the Italian art of eating (reviewed 21st December 2009)Do you like chicken cacciatore? This one is really good. None of that restaurant tasting red sauce you often get in Italian restaurants. | |
Pork Loin Braised in Milk reviewed by anonymousFrom: The Classic Italian Cook Book:The art of Italian cooking and the Italian art of eating (reviewed 21st December 2009)Unbelievable how tasty pork cooked in milk can be. I've also successfully adapted this recipe for the slow cooker when I've been pressed for time. | |
Pesto reviewed by anonymousFrom: The Classic Italian Cook Book:The art of Italian cooking and the Italian art of eating (reviewed 21st December 2009)It's all in the details. Marcello Hazan gives all her tips on making blender/mortar pesto, including making to freeze. This is the definitive classic pesto... | |
Garlic Potatoes Smothered with Greens reviewed by anonymousFrom: Moghul Microwave: Cooking Indian Food the Modern Way (reviewed 21st December 2009)I thought this was delicious and easy. I have used frozen kale very successfully (I don't tend to like being bothered with cooking down fresh greens). | |
Garlic-Braised Eggplant, Chick-Peas, and Tomato Casserole reviewed by anonymousFrom: Moghul Microwave: Cooking Indian Food the Modern Way (reviewed 21st December 2009)Indian ratatouille. Vegetarian. I like this best made ahead of time and cold. This has become my recipe of choice to take to functions/potlucks. More substantial... | |
Zha Ziang Mian reviewed by anonymousFrom: The Seventh Daughter: My Culinary Journey from Beijing to San Francisco (reviewed 21st December 2009)Great recipe for classic northern Chinese noodle dish. I dreamed about this dish from my childhood until I found this recipe. Now I make it often and my... | |
Szechuan Green Beans reviewed by anonymousFrom: Microwave Gourmet (reviewed 21st December 2009)Only one tablespoon of oil! No deep frying! Chinese mother approved! I use the #1 selling product at Trader Joe's - the frozen green beans because it is... | |
Basic Risotto reviewed by anonymousFrom: Microwave Gourmet (reviewed 21st December 2009)How to make risotto without stirring. For your inner lazy cook. Barbara Kafka is famous for this recipe. | |
Roast Pork and Bean Sprouts Lo Mein reviewed by anonymousFrom: Key to Chinese Cooking (reviewed 21st December 2009)Classic, in a good way. When and "if" I make lo mein, I use this (or a variation of this) recipe. So much better than anything you can get take out. But... | |
Salt-Pepper Cured Turkey reviewed by anonymousFrom: Key to Chinese Cooking (reviewed 21st December 2009)A small turkey cured for a week, then steamed and chilled and sliced. Silky texture and very flavorful. Can use for buffets, picnics, and as center piece.... | |
Vermicelli pudding (Seviyan ki kheer) reviewed by kaye16From: Madhur Jaffrey's Indian Cooking (reviewed 21st December 2009)This is very tasty. I have yet to make it as good as what I've been served in a restaurant, but I keep trying. Somehow, I always seem to over-reduce the... | |
Onion relish reviewed by kaye16From: Madhur Jaffrey's Indian Cooking (reviewed 21st December 2009)An absolute favorite. Be sure to make it ahead, so that the onion can "cook" in the lemon juice. I don't only serve this with Indian food. It's delicious!
(You... | |
Carrot and Onion Salad reviewed by kaye16From: Madhur Jaffrey's Indian Cooking (reviewed 21st December 2009)This book has two very good carrot salads (on facing pages). This one takes a little more effort, but is my favorite. The smaller amount of cayenne is... | |
Fluffy Spicy Shrimp reviewed by anonymousFrom: Key to Chinese Cooking (reviewed 21st December 2009)I use bay scallops. I use my electric wok for the deep frying so that I can control the temperature of the oil for the velveting.The final procedure can... | |
Gujerati Carrot Salad reviewed by kaye16From: Madhur Jaffrey's Indian Cooking (reviewed 21st December 2009)This book has two very good carrot salads (on facing pages). This is the simpler, so I make it more often. | |
Yoghurt with cucumber and mint (Raita) reviewed by kaye16From: Madhur Jaffrey's Indian Cooking (reviewed 21st December 2009)This is the best raita recipe. Cut back salt. Only use fresh mint.
On TV, Jaffrey decorated this with a crossed lines of paprika and a mint leaf in each... | |
Simple buttery rice with onion reviewed by kaye16From: Madhur Jaffrey's Indian Cooking (reviewed 21st December 2009)Very good rice, another household standard. I usually make it in smaller proportions. | |
Lentils with garlic and onion reviewed by kaye16From: Madhur Jaffrey's Indian Cooking (reviewed 21st December 2009)This is a household standard; two of us eat the entire recipe with rice for dinner. Yum! Generally don't use the pressure cooker variation. Use the largest... | |
Spicy green beans reviewed by kaye16From: Madhur Jaffrey's Indian Cooking (reviewed 21st December 2009)Have made this a few times, always omitting the tomatoes. It's still good. | |
Gujerati-style green beans reviewed by kaye16From: Madhur Jaffrey's Indian Cooking (reviewed 21st December 2009)Have made this many time. It's good and easy. The green beans can be prepared ahead, and the recipe finished 10-15 min ahead of serving. | |
Haddock baked in a yoghurt sauce reviewed by kaye16From: Madhur Jaffrey's Indian Cooking (reviewed 21st December 2009)1aug98: Good!
26feb05: Yum! (half recipe)
15may05: Still yum
9apr09: Half. Yum
Have used both haddock and cod. | |
Chez Geraud's Giant Shrimp Grilled With Brittany Sea Salt reviewed by anonymousFrom: Bistro Cooking (reviewed 21st December 2009)Easy (don't have to peel)! Fast (as long as you remember to marinate the shrimp in oil and thyme)! Delicious (even non-seafood eaters ask for the recipe)!... | |
Lemony chicken with fresh coriander reviewed by kaye16From: Madhur Jaffrey's Indian Cooking (reviewed 21st December 2009)27may96: Yummy!
6dec98: Half recipe very good
17oct04: Good sauce!
I.e., we liked it lots. | |
Goan-style hot and sour pork (Vindaloo) reviewed by kaye16From: Madhur Jaffrey's Indian Cooking (reviewed 21st December 2009)May 91: Very good.
Notes:
- Can be started early in the day and simmered a longish time.
- Since the vindaloo paste is a bit of work to make, make twice... | |
Chicken and Sausage Jambalaya reviewed by BeckyLFrom: The Encyclopedia of Cajun & Creole Cuisine (reviewed 21st December 2009)A Louisiana favorite! Another dish that may seem intimidating, but as long as you do what Folse says, it will turn out great every time. You can play with... | |
Louisiana-Style Crawfish Etouffee reviewed by BeckyLFrom: The Encyclopedia of Cajun & Creole Cuisine (reviewed 21st December 2009)We have frozen crawfish tails (Louisiana farmed) flown to us so that we can make this. It's a favorite amongst all of our friends. Don't be intimidated,... | |
Bisque of Wild Mushroom with French-Fried Oyster Crouton reviewed by BeckyLFrom: The Encyclopedia of Cajun & Creole Cuisine (reviewed 21st December 2009)I have yet to make the oyster accompaniment to this dish, but the soup is utterly wonderful. I use fresh mushrooms from the farmers market, in season,... | |
Sloppy Joes reviewed by BeckyLFrom: The Food You Crave: Luscious Recipes for a Healthy Life (reviewed 21st December 2009)I was surprised at how great these turned out. I followed everything exactly and was pleased with the seasonings and the flavors. Very tasty and healthy... | |
Cherry Vanilla Oatmeal reviewed by BeckyLFrom: The Food You Crave: Luscious Recipes for a Healthy Life (reviewed 21st December 2009)I am terrible at healthy. I found this recipe to be incredibly bland and negated almost all of the nutritional info by adding walnuts (for texture) and... |