Recipes
A list of all recipe reviews on Cookbooker.
Found 21045 results. Displaying results 7401 to 7500
| Rating | Title  |
|---|---|
Fesenjan Persian Chicken Stew with Walnut and Pomegranate Sauce reviewed by BarbaraFrom: Simply Recipes (reviewed 26th October 2012)This Iranian stew is all about the sauce. The result is both rich and sweet. I think the next time I would omit the extra sugar in the sauce, just relying... | |
Festive Fruit Cake reviewed by The Ducks GutsFrom: Recipes From World Vision (reviewed 4th May 2010)Very good recipe - this is the glace fruit type of fruitcake, with minimal flour. | |
Festive Fruitcake reviewed by KestrelFrom: Sweet: Desserts from London's Ottolenghi (reviewed 5th December 2022)Made this yesterday to compare it to my family’s traditional recipe. I soaked my fruit for about a week and cut back a bit on the raisins and currants... | |
Festive Gingerbread People reviewed by innocentfrontFrom: Leslie Mackie's Macrina Bakery and Cafe Cookbook: Favorite Breads, Pastries, Sweets and Savories (reviewed 31st May 2013)very spicy! | |
Feta & Fresh Herb Quick Bread reviewed by kateqFrom: Chocolate & Zucchini (reviewed 26th August 2016)An absolutely delightful savory quick bread. I used fresh herbs clipped from plants on my balcony and added some scallions for good measure. I chose... | |
Feta and Artichoke Salad on Arugula reviewed by pumpkinspiceFrom: Picnics & Barbecues: In the Kitchen with Bob (reviewed 15th July 2014) | |
Feta and Dill Tart with Lemony Spinach Salad reviewed by westerFrom: Leite's Culinaria (reviewed 2nd February 2012)The kids loved this, and I thought it was pretty good too. And easy to make.
Vegetarian, adaptable to low-carb (by using a sliced-almond crust).
Any... | |
Feta Brined Roast Chicken reviewed by kateqFrom: Cooking (reviewed 4th May 2015)I made this for one, using a split chicken breast, bone-in, skin on. Happily, I had more than enough feta brine to immerse the breast. I used a small calphalon... | |
Feta Cheese & Bacon-stuffed Chicken Breasts reviewed by aj12754From: All Recipes (reviewed 27th October 2011)Could not have been simpler -- and a pretty big flavor bang for the cooking buck. It's a nice way to use up the last few slices of a pound of bacon and... | |
Feta Cheese and Bacon Stuffed Breasts reviewed by kaye16From: All Recipes (reviewed 29th November 2011)Very nice and easy. Maybe not the very best instructions in the world, but not really a problem. I did use only half the olive oil asked, since it seemed... | |
Feta Cheese Drizzled with Honey, Walnuts, and Oregano reviewed by cadfaelFrom: High Flavor, Low Labor: Reinventing Weeknight Cooking (reviewed 2nd November 2010)Simple, fast and flavorful! Make sure the oregeno is not stale. | |
Feta Cheese Omelet reviewed by Queezle_SisterFrom: The Savory Way (reviewed 15th February 2011)This was a very quick-to-make recipe, OK for a weekday morning. I liked their suggested technique - lifting the cooked egg to have the uncooked run underneath,... | |
Feta Couscous/Chicken reviewed by pumpkinspiceFrom: Above and Beyond Parsley: Food for the Senses (reviewed 17th July 2014) | |
Feta Dip reviewed by DelennFrom: The Complete Book of Greek Cooking (reviewed 3rd November 2013)This was awesome just the way it is. However, the recipe says to use a blender. Tried it. Didn't work out well for me. I dumped it all into a food processor... | |
Feta Dressing reviewed by pumpkinspiceFrom: The Complete Book of Greek Cooking (reviewed 18th July 2014) | |
Feta Salsa reviewed by ladotykFrom: Smitten Kitchen (reviewed 14th May 2011)I wanted so much to like this recipe, but it just didn't work for me. I think my error was in choice of ingredients so I would recommend trying this,... | |
Feta Spinach Pizza reviewed by Queezle_SisterFrom: Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day (reviewed 15th June 2011)This is a very different sort of pizza. Spinach is wilted on the stovetop, and moisture pressed out. Its then combined with feta, ricotta, dill, and... | |
Feta, Roasted Pepper and Basil Muffins reviewed by southerncookerFrom: The Art and Soul of Baking (reviewed 4th January 2010)These are different but very tasty. They are very moist and great with a meal. | |
Fettuccine al Limone reviewed by kaye16From: Classic Pasta Cookbook (reviewed 29th December 2017)This was easy--lemony, creamy, deliciousness. Even DH, who tends not to like strong lemony tastes, thought it was comfort food. | |
Fettuccine al Salmone reviewed by kaye16From: The Pasta Bible: The Definitive Sourcebook, with over 1,000 Illustrations (reviewed 24th April 2017)Very tasty.
I didn't feel like making pasta this evening, so I used tagliatelle from the freezer. Had about 180g smoked salmon bits and made all the sauce.... | |
Fettuccine Alfonso reviewed by snoopyFrom: The Uncheese Cookbook: Creating Amazing Dairy-Free Cheese Substitutes and Classic "Uncheese" Dishes (reviewed 30th September 2012)This lowfat fettuccine alfredo uses frozen corn (among other ingredients) to make a sweet, creamy sauce. Mr. Snoopy says it's not quite like the classic,... | |
Fettuccine Alfredo reviewed by helenclareFrom: The Southern Living Cookbook: From the Foods Staff of Southern Living Magazine (reviewed 15th November 2009)Very good! Use fresh parmesan or the sauce will be grainy. | |
Fettuccine Alfredo reviewed by somerFrom: Texas Hill Country Cookbook (reviewed 5th September 2010)This doesn't taste like fettuccine Alfredo, but it's an easy dish that tastes pretty good. Not for those watching their figure! | |
Fettuccine Alfredo reviewed by havfaithFrom: Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way (reviewed 31st March 2012)Yum! I haven't tried making a fettuccine alfredo since I went vegan until now. This wasn't a disappointment. The recipe is super easy and the sauce comes... | |
Fettuccine Alfredo reviewed by misa_vFrom: Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way (reviewed 6th February 2013) | |
Fettuccine Alfredo reviewed by BethNHFrom: The Pasta Revolution (reviewed 26th April 2014)We eat a lot of pasta during track and cross country season and we really like Alfredo.
This particular recipe uses much less butter than the previous... | |
Fettuccine Alle Verdure reviewed by kaye16From: Classic Pasta Cookbook (reviewed 28th April 2017)Good, but not my favorite pasta sauce.
- I probably cut my veggies a bit too chunky. I'm trying to counter a tendency to cut things too small, and erred... | |
Fettuccine Caribbean Style reviewed by LarrianneFrom: Bon Appetit (reviewed 7th April 2010)I made this 7/2/99 | |
Fettuccine con Carciofi e Mozzarella reviewed by kaye16From: Lorenza's Pasta: 200 Recipes for Family and Friends (reviewed 1st July 2011)I made this with frozen artichoke bottoms, so comments should be taken with a grain of sand. Good but not wonderful.
- The sliced mozzarella clumped up;... | |
Fettuccine con Merluzzo e Piselli (Fettuccine with Cod and Peas) reviewed by kaye16From: Lorenza's Pasta: 200 Recipes for Family and Friends (reviewed 22nd September 2011)Half recipe was a nice, quick, easy dinner for two. Mind you, because I was short on time, I used store-bought "fresh" pasta rather than making it from... | |
Fettuccine with Chicken Cream Sauce reviewed by LarrianneFrom: Bon Appetit (reviewed 7th April 2010)I made this 4/2/99 | |
Fettuccine with Chicken Livers, Tomatoes, and Bacon reviewed by kaye16From: 365 Ways to Cook Pasta (reviewed 26th August 2017)Really yummy. I'm not a chicken liver person, but this was good.
- Had 285g of chicken livers, so made a double recipe, out of which we'll get 6 servings... | |
Fettuccine With Cream Sauce and Prosciutto, Mushrooms, and Peas reviewed by BeckyLFrom: Make It Italian : The Taste and Technique of Italian Home Cooking (reviewed 21st December 2009)This is one of my favorite comfort pasta dishes in this book. I've tried both variations and found them each to be equally fantastic depending on what... | |
Fettuccine with lobster sauce reviewed by johnson6708From: Italian Family Cooking: Like Mamma Used to Make (reviewed 6th February 2011)I have very high expectations on food, so let me preface any review with that.
Personally I think alfredo sauces are very 'American', or so an Italian... | |
Fettuccine with Morel Mushrooms and Sage Cream reviewed by LarrianneFrom: Bon Appetit (reviewed 17th April 2010)I made this 1/22/99
http://www.epicurious.com/recipes/food/views/Fettuccine-with-Morel-Mushrooms-and-Sage-Cream-5918 | |
Fettuccine with Mushroom, Gorgonzola Sauce reviewed by LarrianneFrom: Bon Appetit (reviewed 16th April 2010)I made this 9/25/98
http://www.epicurious.com/recipes/food/views/Fettuccine-with-Mushroom-Gorgonzola-Sauce-15563 | |
Fettuccine with Mushrooms and Asparagus reviewed by kaye16From: Epicurious (reviewed 8th February 2014)Pretty good stuff. I made a half recipe for two.
- Used linguine since there was not enough fettuccine or tagliatelle in the house and I didn't have time... | |
Fettuccine with Mushrooms and Hazelnuts reviewed by MollySFrom: Cooking Light (reviewed 12th January 2011)This recipe is in Cooking Light's "20-minute cooking" section, and this time it was true. It came together simply and was a very satisfying and delicious... | |
Fettuccine with Pesto, Green Beans and Potatoes reviewed by LarrianneFrom: Bon Appetit (reviewed 19th April 2010)I made this 3/31/00
http://www.epicurious.com/recipes/food/views/Fettucine-with-Pesto-Green-Beans-and-Potatoes-103122 | |
Fettuccine with Preserved Lemon and Roasted Garlic reviewed by kaye16From: The Essential New York Times Cookbook: Classic Recipes for a New Century (reviewed 13th August 2011)Yum! Made a half recipe. I really liked it; my husband who's not really a lemon fan, thought it was OK. It definitely needs a wider pasta like fettuccine... | |
Fettuccine with Shiitake and Garlic Butter reviewed by kaye16From: 365 Ways to Cook Pasta (reviewed 4th April 2015)Half recipe was a fast dinner with a salad. | |
Fettuccine with Spiced Cherry Tomato Sauce reviewed by KestrelFrom: Ottolenghi Simple: A Cookbook (reviewed 5th September 2020)Great way to use cherry tomatoes and basil from the garden. Truly a simple recipe of pasta, sauce, and cheese, and I'm sure the sauce would freeze well. | |
Fettuccine with Zucchini reviewed by kaye16From: Beard on Pasta (reviewed 2nd June 2016)I'm not sure why zucchini got singled out for the titles, since there are also red bell peppers and tomatoes. Whatever, it was good.
- Fresh pasta (my... | |
Fettuccine with Zucchini and Carrot Ribbons reviewed by kaye16From: 365 Ways to Cook Pasta (reviewed 4th April 2015)Pretty and tasty.
Serves 2 as a one-dish dinner for two.
Half the butter is sufficient. | |
Fettuccini Alla Romana reviewed by Queezle_SisterFrom: The Essential New York Times Cookbook: Classic Recipes for a New Century (reviewed 29th May 2013)Rich, maybe too rich, and with an amazing flavor!
I'm not one to go for rich creamy pasta sauces, but my 17-yr-old son prepared this for the family for... | |
Fettuccini Romano reviewed by jennccFrom: food52 (reviewed 14th February 2024)I was skeptical but decided to try it - and so glad I did! It was delicious! Creamy but not heavy and the perfect compromise between red sauce and Alfredo.
It... | |
Fettuccini Squash Noodles in Alfredo Sauce reviewed by onepotkitchenFrom: Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes (reviewed 1st April 2010)This is a great dish. I julienned the zucchini on a mandoline and sprinkled it with salt and let it sit 10 minutes. Then I drained it, rinsed with water,... | |
Fettucine Alfredo reviewed by Peckish SisterFrom: The Vegetarian Epicure, Book Two (reviewed 5th April 2011)This very rich sauce with cream, butter and parmesan cheese, cooked up just as the directions said, and richly coated the fettuccine noodles. We used just... | |
Fettucine Alfredo reviewed by BethNHFrom: The Vegetarian Epicure, Book Two (reviewed 29th August 2013)With 1 1/2 cups of heavy cream, 1/2 cup of butter and 1 1/2 cups of parmesan cheese, this dish should have been much better. For some reason, this sauce... | |
Fettucine alle Zucchine e Zafferano reviewed by kaye16From: Classic Pasta Cookbook (reviewed 30th July 2011)Easy, tasty, very pretty on the plate.
Half the sauce did for 2 people's worth of home-made fettucine (1 cup flour + 2 eggs) | |
Fettucine with Gorgonzola reviewed by kaye16From: Giuliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes (reviewed 23rd November 2013)Pretty darn tasty for minimal effort. I made a half recipe using the end of a bit of Fourme D'Ambert, which is a "soft" blue for people who aren't big... | |
Fettucine with Tomato, Mozzarella and Watercress Pesto reviewed by friederikeFrom: Woman Food (Eat Your Way to a Healthy Body) (reviewed 11th March 2013)Well, the idea sure is interesting, but the result wasn't as convincing. To start, it looks like pasta covered with duckweed. Also, there was little than... | |
Fettucine with Vodka and Tomato Sauce reviewed by pumpkinspiceFrom: 365 Ways to Cook Pasta (reviewed 17th July 2014) | |
Fettucini & Tuna Sauce reviewed by friejoseFrom: Firehouse Cooking: Food from North America's Bravest (reviewed 1st April 2010)Basic, like tuna noodle casserole from when you're a kid | |
Fettucini Alfredo reviewed by BethNHFrom: The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition (reviewed 30th July 2011)Alfredo sauce is pretty basic and recipes don't differ much from one cookbook to another.
The boys are used to jarred Alfredo sauce and didn't care... | |
Fettucini with Arugula Puree and Cherry Tomato Sauce reviewed by aj12754From: Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen (reviewed 19th March 2010)The one-star rating is for the dish as a whole. But the cherry tomato sauce on its own would merit 4-5 stars.
Let me preface this by saying how much... | |
Fettucini with Preserved Lemon and Roasted Garlic reviewed by aj12754From: The Essential New York Times Cookbook: Classic Recipes for a New Century (reviewed 21st January 2011)A perfectly pleasant pasta-- very lemony. Once you have roasted the garlic (takes a bit less than an hour), the entire dish can be pulled together in... | |
Fettunta with Proscuitto reviewed by JustLauraFrom: The Food Network (reviewed 26th April 2010)I made these for a dinner with 3 couples - everyone loved them. Definitely use the smoked mozzarella it added a lot. | |
Fettuntas Crostini Bruschetta reviewed by JustLauraFrom: The Summer Book (reviewed 25th April 2010)Our favorite Bruschetta recipe!! Wonderful flavor and SO easy to make! | |
Fideos with Pasilla Chiles, Avocado, and Crema reviewed by kaye16From: Vegetarian Suppers from Deborah Madison's Kitchen (reviewed 13th September 2018)A nice, tasty meal.
- My pasillas were moldy (argh!) and then I found my guajillos were moldy (oh no!). So I used anchos.
- I forgot to stir in the crema... | |
Field and button mushrooms with bacon, garlic and almonds reviewed by westerFrom: Lunchbox: Bright Ideas for Moveable Feasts (reviewed 26th February 2011)A nice salad, with a good combination of textures. | |
Field Blend #1 reviewed by jennccFrom: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (reviewed 16th November 2020)This is an excellent loaf of bread - complex flavor, thin crisp crust, and gorgeous creamy interior. I did not have light rye flour so I used a combo... | |
Fiery Angel Hair Pasta by Giada reviewed by JustLauraFrom: The Food Network (reviewed 26th April 2010)Wonderful! | |
Fiery Chicken Wings with Blood Oranges reviewed by friederikeFrom: Modern Moroccan (reviewed 27th February 2012)Very delicious and really easy! With the Roast Chicken with Harissa in mind, I marinated the chicken wings in my homemade Harissa before I left for work... | |
Fiery Green Beans reviewed by southerncookerFrom: Soul Food Love: Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family (reviewed 21st March 2015)These green beans are very tasty. They were delicious served with the Salmon Croquettes. | |
Fiesta Coleslaw reviewed by snoopyFrom: Vegan Vittles: Recipes Inspired by the Critters of Farm Sanctuary (reviewed 14th April 2012)The combination of red and green cabbage with shredded carrot is great. Use a food processor for this recipe. I use Vegenaise in the dressing. | |
Fiesta Corn Salad reviewed by jennccFrom: Savory Sweet Life: 100 Simply Delicious Recipes for Every Family Occasion (reviewed 22nd August 2012)This was perfect for a summer salad - light, refreshing and easy! Used Trader Joe's frozen roasted corn for a little extra flavor and a bit more lime... | |
Fiesta Pizza reviewed by resahebler1From: Southern Living Annual Recipes (reviewed 3rd January 2014) | |
Fiesta Rice reviewed by JustLauraFrom: Cooking Light (reviewed 27th April 2010)I have made this twice since February a great alternative to ordinary Spanish Rice. I love the chili's, corn, and beans in here. | |
Fig and Almond Cake reviewed by Queezle_SisterFrom: Cooking (reviewed 28th June 2015)An excellent cake that showcases fresh figs!
This recipe comes together quickly - I started with raw almonds, grinding them in my food processor. Very... | |
Fig and Balsamic Jam reviewed by bhnycFrom: Ad Hoc at Home (reviewed 1st January 2011)The Fig and Balsamic Jam is a component of the Fig-Stuffed Pork Loin. When I first read the recipe I laughed that it is listed under the 'Lifesavers' section... | |
Fig and Blue Cheese Savouries reviewed by jennccFrom: food52 (reviewed 5th November 2017)These were tasty! I made the dough rolled into a a log and placed in the freezer until needed. Once thawed for 15-25 minutes, slice, make a small well... | |
Fig and fennel scones with washed-rind cheese reviewed by tamsinFrom: Party Food (Australian Gourmet Traveller) (reviewed 16th November 2009)Pretty yummy - scones with a nice twist. But, to be honest, why not just eat the cheese with good Lavosh crackers? Save the effort for some other dish... | |
Fig and Manchego Puff Pastries reviewed by zvantFrom: High Flavor, Low Labor: Reinventing Weeknight Cooking (reviewed 22nd October 2010)I made these to eat while watching football games on Sunday. The recipe definitely delivers on the low labor, high flavor promise -- they were easy to... | |
Fig and Manchego Puff Pastries reviewed by Queezle_SisterFrom: High Flavor, Low Labor: Reinventing Weeknight Cooking (reviewed 15th November 2010)I really liked this recipe, and based on flavor, I should have awarded it a 5. But I down-graded it because of its high fat and low nutrient content.
I... | |
Fig and Mozzarella Warm Sandwich reviewed by Queezle_SisterFrom: Chocolate & Zucchini (reviewed 3rd July 2012)This delicious combination appealed to both fig-lovers and non-lovers alike. The sandwiches also have pesto and fresh basil, and the figs mostly added... | |
Fig and Olive Tapenade reviewed by kateqFrom: Tasty Kitchen (reviewed 4th January 2015)Quite delicious, but a bit too sweet. Fewer figs, more olives and maybe a little heat and it would earn a five. | |
Fig Chutney reviewed by lklodaFrom: David Lebovitz (reviewed 29th June 2013) | |
Fig Compote reviewed by BarbaraFrom: Good to the Grain: Baking with Whole-Grain Flours (reviewed 17th April 2011)This compote is excellent, the caramelized syrup is especially yummy. Good with pancakes, quark, or plain yogurt. | |
fig Cranberry Sauce reviewed by Queezle_SisterFrom: The Kitchn (reviewed 23rd November 2014)Intrigued by the fig-cranberry combination, I had to whip up a small (1/2) batch of this sauce. I served it with some braised chicken thighs. It produced... | |
Fig Prosciutto Pizza reviewed by foodiewifeFrom: The Pioneer Woman Cooks: Food from My Frontier (reviewed 17th May 2012)I watched PW make this on her television show, and I was sold. I love fig jam, so I made her pizza crust and this recipe--exactly as she did. It was a... | |
Fig, Port and Goat's Cheese Tarte Tatin / Tarte Tatin van vijgen, port en geitenkaas reviewed by friederikeFrom: Tarte Tatin (reviewed 26th July 2011)Very delicious, but two problems: it didn't say how much sugar to use, and it didn't say that it was nothing more than an appetizer with two portions!... | |
Fig-Hazelnut Risotto reviewed by snoopyFrom: Great Vegetarian Cooking Under Pressure (reviewed 23rd April 2012)Hmm... I'm not sure how to give this recipe a fair rating because I have not had a history of eating or making risotto, whether traditional or with a pressure... | |
Fig-Stuffed Roast Pork Loin reviewed by bhnycFrom: Ad Hoc at Home (reviewed 1st January 2011)This is very good. I brined it for 8 hours instead of 10 because I was nervous that it would be too salty. It tasted fine and probably didn't need to go... | |
Figos Recheados—Dried Figs Stuffed with Almonds and Chocolate reviewed by kaye16From: Recipes: The Cooking of Spain and Portugal (reviewed 4th May 2014)These are figs stuffed with a mixture of ground almonds and shredded chocolate, traditionally served after dinner with port. They were indeed good with... | |
Figos Recheados—Dried Figs Stuffed with Almonds and Chocolate reviewed by kaye16From: The Cooking of Spain and Portugal, plus accompanying Recipes: The Cooking of Spain and Portugal (Time-Life Foods of the World) (reviewed 3rd November 2014)Figs stuffed with a mixture of ground almonds and shredded chocolate. Easy and good. And good with port as they suggested. | |
Figs and Raspberries reviewed by Queezle_SisterFrom: The Savory Way (reviewed 5th September 2011)Easy and beautiful.
Fresh figs are quartered, keeping the base intact, and splayed out - then the center filled with fresh raspberries, and finished... | |
Figs soaked in fresh orange juice reviewed by westerFrom: Real Fast Vegetarian Food (reviewed 25th September 2009)Another case of "more than the sum of the parts". Nice plump figs in a thick orange-flavored sauce. Serve with thick yogurt. | |
Figs with Basil, Goat Cheese and Pomegranate Vinaigrette reviewed by ZosiaFrom: Plenty: Vibrant Recipes from London's Ottolenghi (reviewed 4th July 2012)Another hot day, another salad! This one taking advantage of the beautiful figs available now.
Known for his bright flavours, Ottolenghi doesn’t let... | |
Filet of Beef Bourguignon reviewed by lalakelseyFrom: The Barefoot Contessa Cookbook (reviewed 9th October 2011)this is a great recipe. we used a bit more red wine. i loved it with the filet. i think she has an updated version of this recipe on the food network... | |
Filet of Beef with Herbes de Provence reviewed by JustLauraFrom: The New American Heart Association Cookbook, 7th Edition (reviewed 27th April 2010)Worked for my dad after his heart surgery. He enjoyed it - I did not have any. | |
Filets de macqereau à la batelière reviewed by westerFrom: Madame Prunier's fish cook book; (reviewed 6th September 2012)In case you thought mackerel with salsa verde was pretty trendy - this cookbook from 1938 features it already. The recipe is short (as all recipes in this... | |
Filipino Adobo (Adobo baboy) - pork and garlic reviewed by friederikeFrom: The Flavour Thesaurus (reviewed 17th March 2013)It was very delicious, but it wasn't like I remembered. For a start, the sauce was very thin, and if we had reduced it to a nicer consistency, it would... | |
Filipino-Style Chicken Adobo (Chicken in Tart Garlic Sauce) reviewed by vwgordonFrom: The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show (reviewed 12th April 2010)I found this, like the cider chicken, to be too tart and lacking depth. Again maybe a better quality vinegar would have helped, but it came off as very... | |
Fillet of Pork with Mustard Crumb Topping reviewed by bunyipFrom: The Complete Beverley Sutherland Smith Cookbook (reviewed 29th January 2010)Easy, but you've got to watch that it isn't overcooked - depends on the size of the fillets. The mustard cuts the richness of the pork. Goes well with... | |
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. | |
Filleting flat fish reviewed by westerFrom: Rick Stein's Fruits of the Sea (Pbs Series) (reviewed 18th June 2011)As with the round fish, I did manage, but I could have used more detail, for instance on how to do the other half if you can't use both hands equally. | |
Filleting small round fish reviewed by westerFrom: Rick Stein's Fruits of the Sea (Pbs Series) (reviewed 30th May 2010)Well, I did manage to fillet a mackerel using this. Still, I would have liked a bit more detail - where should I expect bones, what do I do with the fins,... | |
Fillets Florentine reviewed by resahebler1From: Better Homes and Gardens Italian Cook Book (reviewed 3rd January 2014)It was ok. Nothing special. | |
Fillets of flounder with pancetta and beurre noisette reviewed by westerFrom: Rick Stein's Fruits of the Sea (Pbs Series) (reviewed 18th June 2011)If this is "quick and simple", I am not sure I dare to try any other chapters of this book, as I found it quite elaborate. The end result was good, classic... |