Recipes
A list of all recipe reviews on Cookbooker.
Found 21037 results. Displaying results 5901 to 6000
| Rating | Title  |
|---|---|
Rempah reviewed by westerFrom: Groot Indonesisch kookboek (reviewed 16th May 2012)Lekker, echt "Indonesisch" smaakje. Wel een beetje droog. Minder kokos? Meer vet?
Nice, really "Indonesian" flavor. A bit dry, though. Less coconut next... | |
Remoulade Sauce reviewed by hipcookFrom: Chesapeake Bay Cooking (reviewed 21st September 2014)Very nice remoulade sauce. The green onion and celery add a freshness which works well. | |
Remonce (Almond Pecan Cream Filling) reviewed by Peckish SisterFrom: The Pie and Pastry Bible (reviewed 5th December 2011)I found the Almond/Pecan Remonce filling a little confusing as it did not have a separate recipe like the almond. I thought it would start with the almond... | |
Regatta Stripes reviewed by JustLauraFrom: Great Good Food: Luscious Lower-Fat Cooking (reviewed 25th April 2010)A wonderful healthy version of chicken fingers. | |
Refritos (Refried Beans) reviewed by andrewFrom: Moosewood Cookbook (reviewed 27th November 2008)We accidentally used a tablespoon of cumin instead of a teaspoon when we first made this, and now we make it this way every time! These are so much better... | |
Refritos (Refried Beans) reviewed by jherbFrom: Moosewood Cookbook (reviewed 25th November 2008)These refried beans are excellent in quesadillas. I usually throw the 2 cups of dried pinto beans into my slow cooker with some boiling water. They take... | |
Refritos (Refried Beans) reviewed by Peckish SisterFrom: Moosewood Cookbook (reviewed 23rd February 2011)I soaked the pinto beans over night, and then followed jherb’s suggestion to cook them in the slow cooker. I do not like a lot of spice, and ignored... | |
Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It reviewed by southerncookerFrom: In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks (reviewed 7th January 2013)Wow I love this. I love almost anything pickled and enjoy getting the jars of Giardiniera but it's expensive. Now I can make my own at home. This makes... | |
Refrigerator Jam reviewed by southerncookerFrom: Leite's Culinaria (reviewed 30th May 2013)This was an easy jam to make and I liked that it doesn’t require pectin and that you can store it in the fridge. My family loved this jam. I chose strawberries,... | |
Refrigerator Butterscotch Rolls reviewed by Wildcat FanFrom: Country Fair Cookbook: Every Recipe a Blue Ribbon Winner (reviewed 28th September 2010)These are a delicious variation on cinnamon rolls. First, the basic roll recipe produces a very light roll. It mixes up quickly with the electric mixer.... | |
Refrigerator Bread and Butters with Curry reviewed by southerncookerFrom: The New Midwestern Table: 200 Heartland Recipes (reviewed 14th July 2014)These were much easier to make the bread and butter pickles I usually make and are very good. The aren't as sweet as some bread and butters and I like... | |
Refried Black Beans reviewed by ZosiaFrom: The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com (reviewed 5th May 2013)Very delicious, owing in part to starting with these simmered beans. They're excellent on their own so adding some toasted cumin and chili powder, and... | |
Refried Black Beans reviewed by BethNHFrom: The Quick Recipe (The Best Recipe Series) (reviewed 11th August 2013)This is an exceedingly simple recipe for refried beans.
Canned beans are pureed in the food processor. They are then added to a pan in which diced slab... | |
Refried Beans with Cinnamon and Clove 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 love this recipe. So good, so easy. I often make it as a main course with brown rice, some fresh avocado sliced over the top and sour cream and or grated... | |
Refried Beans with Cinnamon and Clove reviewed by sturlingtonFrom: The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show (reviewed 8th October 2010)This recipe elevates the basic refried beans recipe with two additions: unusual use of cinnamon (although I think the amount called for is a tad heavy)... | |
Refried Beans reviewed by southerncookerFrom: The Best Vegetarian Recipes: From Greens to Grains, from Soups to Salads: 200 Bold Flavored Recipes (reviewed 14th August 2012)Toasting the chili and cumin in the oil before adding the mashed beans gives lots of flavor to these refried beans. Instead of using the pot of beans recipe... | |
Refreshing Lychee and Lime Sorbet reviewed by friederikeFrom: 101 Store-cupboard Suppers ("Good Food") (reviewed 6th March 2010)Soooo delicious! In fact, this sorbet would have easily gained a 5 star rating if the consistency had been more like that of a true sorbet than that of... | |
Refreshing Lychee and Lime Sorbet reviewed by friederikeFrom: BBC Good Food (reviewed 21st April 2010)Soooo delicious! In fact, this sorbet would have easily gained a 5 star rating if the consistency had been more like that of a true sorbet than that of... | |
Reduced-Fat Chocolate Dream Cake reviewed by Queezle_SisterFrom: Pie in the Sky Successful Baking at High Altitudes: 100 Cakes, Pies, Cookies, Breads, and Pastries Home-tested for Baking at Sea Level, 3,000, 5,000, 7,000, and 10,000 feet (and Anywhere in Between). (reviewed 12th January 2013)Rich chocolate flavor in a light textured cake. You'd never know it is only 241 calories per slice.
My husband prepared this for my birthday cake. Two... | |
Redeye-Glazed Pork Tenderloin with Black-Eyed Peas reviewed by resahebler1From: Bon Appetit (reviewed 5th December 2012)A lot of work, but sooooo worth it. | |
Redeeming Green Soup with Lemon and Cayenne reviewed by kfranzettaFrom: Cookie + Kate (reviewed 21st March 2014)This is a great green soup recipe. Lots of flavor comes from caramelized onions, and the addition of a little arborio rice makes it so creamy. I used swiss... | |
Red-cooked Cabbage (or Celery) reviewed by The Ducks GutsFrom: Chinese Vegetable and Vegetarian Cooking (reviewed 10th April 2010)Very salty but nice. | |
Red Wine Vinaigrette reviewed by southerncookerFrom: Live to Eat: Cooking the Mediterranean Way (reviewed 5th June 2017)This is one of the magnificent seven recipes and it also uses one more of those seven - Garlic Puree p. 141. I did add a pinch of sugar to this as it was... | |
Red Wine Sauce reviewed by friederikeFrom: The Essential Christmas Cookbook (reviewed 20th October 2009)2 tbsp gravy wasn’t enough to produce a smooth mixture with the flour, and 560ml of broth was far too much liquid to add (of wine there can never be... | |
Red Wine Cooler reviewed by sturlingtonFrom: Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico (reviewed 11th April 2011)This sangria is too yummy--I ended up drinking way too much. It works well with cheaper wine. I recommend adding a mixture of citrus fruit juices. | |
Red Wine Chocolate Cake reviewed by BarbaraFrom: Smitten Kitchen (reviewed 19th September 2011)I never would have thought of red wine in a cake, but this made a very tasty cake and was easy to make. I had some problems getting cake out of its greased-and-floured... | |
Red Wine Chocolate Cake reviewed by Queezle_SisterFrom: Smitten Kitchen (reviewed 15th February 2013)Excellent chocolate flavor, but I had a bad technical problem with the baking time. The instructions tell us that the top should look like a pool of molten... | |
Red Wine Cake (Rotweinkuchen) reviewed by hipcookFrom: The German Kitchen: Traditional Recipes, Regional Favorites (reviewed 26th December 2014)My wife called this a "very German" cake - meaning it's dense, with a tight, slightly dry crumb. Cinnamon is the dominant flavor, with chocolate and raisin... | |
Red Wine Butter Sauce / Rotwein-Butter-Sauce reviewed by friederikeFrom: Saucen & Dips (reviewed 18th November 2012)A very nice sauce, quite simple to make, with a nice deep flavour. We served this with roast beef, along with a horseradish dip, and while the red wine... | |
Red Wine Braised Duck Legs reviewed by aj12754From: Epicurious (reviewed 8th February 2011)Very easy and very delicious. The sauce is red wine and dried fruit (I used dried cherries, apricots, and golden raisins) and it is really tasty. I made... | |
Red Wine and Herb Lamb Shanks reviewed by naomijbFrom: Donna Hay Magazine (reviewed 27th June 2010)So simple, so tasty. We loved the gravy that it made and are looking forward to the leftovers from the freezer | |
Red Velvet Cupcakes reviewed by vanessavegFrom: The Everything Vegan Baking Cookbook: Includes Chocolate-Peppermint Bundt Cake, Peanut Butter and Jelly Cupcakes, Southwest Green Chile Corn Muffins, ... Oatmeal Bars, and hundreds more! (reviewed 14th December 2015)These were excellent. Super moist, held together well, tasted exactly like red velvet. I think what took it over the top was that instead of using red... | |
Red Velvet Cheesecake Protein Shake reviewed by resahebler1From: Dashing Dish (reviewed 5th November 2013) | |
Red Tomato Rice reviewed by jennccFrom: Mexico One Plate At A Time (reviewed 5th September 2011)Not just rice! This is a flavorful addition to any Mexican plate. I use cilantro in place of the parsley and 1/2 chicken broth, 1/2 water (personal preference/less... | |
Red Tomato Meat Sauce (Saltsa Kokkino Me Kima) reviewed by kateqFrom: The Olive and the Caper: Adventures in Greek Cooking (reviewed 8th March 2013)A great sauce! I did use all beef and the leanest ground beef available (93%). I also had to make do with non-Greek tomato paste and I substituted Marsala... | |
Red Thai Tofu reviewed by LeekaFrom: Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes (reviewed 27th April 2011)Another fairly quick dish to prepare using Thai red curry paste as a shortcut. Fresh ginger, garlic and scallions are always a hit with me and the curry... | |
Red Stripe Chicken reviewed by bellskid2From: Tangy Tart Hot and Sweet: A World of Recipes for Every Day (reviewed 28th October 2014)The beer lent only a bitter flavor to the vegetables. The chicken tasted fine, but I could have just boiled it for all the extra flavor that was added.... | |
Red Stock reviewed by deniseFrom: Vegetarian Cooking for Everyone (reviewed 8th April 2013)Love this one. | |
Red Split Lentils with Cumin Seeds (Masoor Dal) reviewed by digifish_booksFrom: Madhur Jaffrey Indian Cooking (reviewed 13th December 2013) | |
Red Snapper Livornese reviewed by lorettaFrom: The Food Network (reviewed 30th January 2010)Quick, easy and tasty preparation for red snapper or any kind of white fish fillet. | |
Red snapper fillets en papilotte reviewed by lisakelseyFrom: Fish: The Complete Guide to Buying and Cooking (reviewed 31st March 2013)This method is a real winner--easy quick and healthy. I topped the fillets with fresh parsley, capers and sundries tomatoes-delicious! The potatoes stuck... | |
Red Roasted Chicken reviewed by southerncookerFrom: Weight watchers take out tonight (reviewed 3rd January 2010)This was good but we thought it needed a bit more salt and maybe some cayenne for some heat. | |
Red Rice Salad reviewed by hipcookFrom: The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor (reviewed 23rd February 2011)It's not really fair to make a dish like this right after 4 inches of snow falls. Satisfying but light, we had fun imagining what cook-out food it might... | |
Red Rice reviewed by resahebler1From: Southern Living Annual Recipes (reviewed 25th January 2014)Easy and quick | |
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.... | |
Red Prawn and Mango Curry reviewed by digifish_booksFrom: Nigella Express: Good Food, Fast (reviewed 25th November 2010)Quick and easy to make. I followed Nigella's suggestion of substituting the mango with some pineapple and it worked well, albeit a little on the sour side. | |
Red Prawn and Mango Curry reviewed by redjanetFrom: Nigella Express: Good Food, Fast (reviewed 8th June 2011)I really liked this. The sweet potato took a little longer than the 15 minutes suggested, which made the butternut squash go a bit mushy, but despite that... | |
Red Potato and Green Bean Salad reviewed by kateqFrom: Ad Hoc at Home (reviewed 30th July 2010)This is a wonderful salad/side. I loved the dressing, tho I did strain the gastrique to get rid of the pepper grinds (and make one diner happy). I also... | |
Red Pork Curry / Rotes Schweinefleisch-Curry reviewed by friederikeFrom: All in One (reviewed 8th January 2010)BF’s comment: “Mmh, very interes – WHOA, this is HOT!” He continued to compare it to a piece of modern art: it’s easy to shock people, but is... | |
Red Pepper Risotto reviewed by friederikeFrom: Complete Vegetarian (reviewed 3rd April 2012)Quite nice, actually. DB thought it was too sour and missed the sweetness that is typical for red peppers, would have liked to taste the garlic a bit more,... | |
Red Pepper Puree reviewed by resahebler1From: The New Moosewood Cookbook (Mollie Katzen's Classic Cooking) (reviewed 9th November 2013) | |
Red Pepper Pasta with Garlic Pistachio Sauce reviewed by kaye16From: Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking With Them (reviewed 27th January 2015)Pretty and tasty pasta with an interesting sauce of chopped pistachios and garlic with capers added at the end.
I made a half recipe with about 1-1/2... | |
Red Pepper Pasta reviewed by kaye16From: The Pasta Machine Cookbook (A Nitty Gritty Cookbook) (Nitty Gritty Cookbooks) (reviewed 12th February 2017)Good.
Better to stop at 5 for rolling, since pepper flakes tend to make holes when rolled to 6. | |
Red Pepper and Baked Egg Galettes reviewed by ZosiaFrom: Jerusalem: A Cookbook (reviewed 22nd July 2013)The variation with feta cheese instead of the egg was delicious eaten hot or at room temperature.
If you don’t overload the pastry, there’s enough... | |
Red Onion-Chile Relish with Lime and Basil reviewed by kaye16From: Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone (reviewed 16th August 2010)Yummy! | |
Red Onion Soup with Cheese Toasts reviewed by kateqFrom: The New York Times (reviewed 30th January 2014)This is a review of the soup only--and what good soup it is! As usual, Jacques Pepin is right-- water instead of stock or broth is perfect. I used a... | |
Red Onion Pickles reviewed by aj12754From: The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (reviewed 3rd January 2011)Rodgers admits that process of making these pickled onions is "slightly tedious" (three batches cooked three times for 20 seconds at a time and cooled... | |
Red Onion Pickles reviewed by westerFrom: The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (reviewed 16th January 2011)Yes, you can call the process of dunking these onions in brine for a few seconds and taking them out a again tedious, or you can call it meditative. I... | |
Red Onion Marmalade reviewed by megaelimFrom: Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry (reviewed 6th January 2012)I wasn't sure what to expect from this jam, but it turned out to have great flavor. It's very good in sandwiches (I've been using in all my grilled... | |
Red Onion and Zucchini PIzza reviewed by Monkey RoseFrom: The Ultimate Vegetarian Cookbook (reviewed 12th April 2010)The main reason that I'm reviewing this one is because the crust actually comes out quite well. It's a basic pizza recipe otherwise. | |
Red Onion & Goat Cheese Pancake reviewed by kaye16From: Eating Well (reviewed 16th June 2012)Well, the pancake itself was delicious. I made a half recipe for 2, a light dinner with a salad. The accompanying sauce, reduced balsamic and honey, was... | |
Red mullet with bay reviewed by westerFrom: RIVER CAFE COOKBOOK EASY (reviewed 7th September 2013)Nice, but not that special. | |
Red Lentils with Zucchini reviewed by kaye16From: Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World (reviewed 17th August 2012)A very nice dinner, and nothing special in the way of ingredients -- all stuff we usually have on hand.
Easy to assemble the zucchini part while the the... | |
Red Lentils with Yogurt reviewed by kfranzettaFrom: Feast: Generous Vegetarian Meals for Any Eater and Every Appetite (reviewed 29th May 2014)This is a delicious lentil stew. The combination of ginger, turmeric, coriander seeds, and jalapeno create a very flavorful stew. Don't skimp on the yogurt,... | |
Red Lentils with Turmeric and Mustard Seeds reviewed by kaye16From: The 30-minute Cook (reviewed 12th September 2014)Pretty tasty. Easy. Fast.
Recipe says it serves 2. Of course, when it asks for a pound of lentils, you have to wonder about that. I expect we'll get two... | |
Red Lentils Tarka reviewed by torimplsFrom: Madhur Jaffrey's Quick & Easy Indian Cooking (reviewed 15th January 2010)This is a WONDERFUL dal recipe. Making the tarka is the most flavorful way to work with masoor dal and this dish totally brings me back to when I was... | |
Red Lentil-Cauliflower Curry reviewed by owlieFrom: Veganomicon: The Ultimate Vegan Cookbook (reviewed 20th March 2013)One of my favorite recipes of all time, and my favorite recipe so far in this cookbook. I use more of all of the spices except the cinnamon. Sometimes... | |
Red Lentil Stew with Caramelized Onions reviewed by kcookieFrom: A New Way to Cook (reviewed 17th October 2010)Simple, delicious and hearty stew. It is fragrant and has really great depth of flavour. I like to serve it over rice and skip the caramelized onions half... | |
Red Lentil Stew reviewed by Peckish SisterFrom: Slow Cooker Revolution (reviewed 19th March 2012)This dal dish had a lot of components including many spices. It made for a great vegetarian meal served over brown rice. I loved the color splashes from... | |
Red Lentil Soup with Lemon reviewed by aj12754From: The Essential New York Times Cookbook: Classic Recipes for a New Century (reviewed 5th January 2011)Nice soup -- healthy with a subtle spiciness -- better for lunch than dinner on a cold day -- not really a main course soup.
This soup is a Melissa... | |
Red Lentil Soup with Lemon reviewed by Queezle_SisterFrom: 101 Cookbooks (reviewed 14th November 2011)This was a pretty simple lentil soup - made even easier by cooking the lentils in the pressure cooker. I substituted garden swiss chard for the spinach,... | |
Red Lentil Soup with Lemon reviewed by lklodaFrom: 101 Cookbooks (reviewed 28th November 2011) | |
Red Lentil Soup with Lemon reviewed by kfranzettaFrom: 101 Cookbooks (reviewed 7th February 2012)This is a very tasty, simple red lentil soup recipe. I made the recipe with no modifications and found that the flavor developed after I let it sit for... | |
Red Lentil Soup with Greens reviewed by kaye16From: Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table (reviewed 11th April 2022)Very tasty and easy to put together.
I made a half recipe, so used half the water for cooking the lentils. I had to add more water along the way. Used... | |
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... | |
Red Lentil Soup reviewed by shiltonFrom: Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day (reviewed 6th November 2010)I like this soup, but it isn't my favorite - possibly because lentils just don't really captivate me. I have made a note in the margin to use lots of salt... | |
Red Lentil Soup reviewed by ZosiaFrom: The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com (reviewed 12th September 2012)A lightly spiced tomato-based soup that makes use of very basic pantry items.
The recipe calls for a hot curry powder, which I used, but the quantity... | |
Red Lentil Soup reviewed by kfranzettaFrom: Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day (reviewed 25th April 2013)I made a stew variation of this soup recipe. I used 1 1/2 cups of lentils, but only 4 cups of water and one cup of vegetable broth. To that I added three... | |
Red Lentil Soup reviewed by Queezle_SisterFrom: The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com (reviewed 25th November 2014)This is a good basic soup that could be easily modified for other flavor profiles. The cumin and coriander gave the soup a lovely flavor, and I purposely... | |
Red Lentil Dhal with Coconut / Indiase Rode Linzen met Kokos reviewed by friederikeFrom: Grains (reviewed 29th January 2014)As often with curries, this wasn't a dish you'd enjoy for its good looks, but it was very delicious nonetheless. You will have to stir regularly to prevent... | |
Red Lentil Coconut Curry reviewed by kalamansiFrom: Simply in Season: Tenth Anniversary Edition (World Community Cookbook) (reviewed 31st October 2016) | |
Red Lentil and Cauliflower Tomato Pulao reviewed by kaye16From: Lisa's Kitchen (reviewed 19th April 2016)Very tasty. We really enjoyed this. It's easy to assemble, and except for the cauliflower, it's stuff I mostly have on hand. With red lentils, rice, cauliflower,... | |
Red Leaf and Red Cabbage Salad with Grilled Tarragon Chicken reviewed by aj12754From: Fine Cooking (reviewed 22nd June 2011)Although I categorized this as a "North American" dish, it had a very French feel to me. The vinaigrette (red wine vinegar, dijon mustard, honey, EVOO,... | |
Red Lamb Stew (Rogan Josh) reviewed by digifish_booksFrom: Madhur Jaffrey Indian Cooking (reviewed 6th June 2011)A lovely version of Rogan josh with nice complexity of flavours. Medium heat/spice level. | |
Red Kidney Beans in Spicy Sauce (Rajma) reviewed by kathleen440From: From Mom With Love . . .: A Complete Guide to Indian Cooking and Entertaining (reviewed 1st July 2013)Yummmm. This is so easy, especially if you already have the precooked masala on hand. I used canned/drained/rinsed beans, and ended up adding about 1/2... | |
Red Kidney Bean Curry reviewed by silverlightcaFrom: Smitten Kitchen (reviewed 30th March 2010)I literally cannot get enough of this curry. I make it every 4-6 weeks, especially in the winter. It is healthy, easy, inexpensive and delicious. | |
Red Kidney Bean Curry reviewed by westerFrom: Smitten Kitchen (reviewed 21st September 2010)Indian chili. Good, and I will probably make it again, but not spectacular. | |
Red Grapefruit Sorbet reviewed by aj12754From: Farm to Fork: Cooking Local, Cooking Fresh (reviewed 10th November 2011)I am a cheerleader for Team Grapefruit -- I love the stuff and always look for ways to use it beyond the breakfast table. This sorbet is a snap to make,... | |
Red Grape Salsa on Crostini reviewed by Queezle_SisterFrom: The Sprouted Kitchen: A Tastier Take on Whole Foods (reviewed 25th December 2012)Tasty, beautiful, and relatively healthy!
An interesting combination of diced grapes, cilantrol, anaheim chile, and red onion, with a bit of wine vinegar,... | |
Red Flannel Hash reviewed by LeekaFrom: Vegan Brunch: Homestyle Recipes Worth Waking Up For--From Asparagus Omelets to Pumpkin Pancakes (reviewed 6th March 2010)A delicious and simple combination of beets, potatoes and onions pan fried and then roasted. Perfect as an accompaniment for a hot breakfast. Yum! | |
Red Curry with Pork Belly and Green Beans (Phat Phrik Khing Muu) reviewed by resahebler1From: Saveur (reviewed 10th December 2013)Awesome recipe. | |
Red curry paste reviewed by EurydiceFrom: Madhur Jaffrey's Ultimate Curry Bible (reviewed 1st June 2010)This was surprisingly quick and easy, and I'll never need to grumble again how the commercial pastes seem to be mostly salt and/or sugar. I used only a... | |
Red Curry Beef reviewed by AnneyZFrom: High Flavor, Low Labor: Reinventing Weeknight Cooking (reviewed 19th October 2010)I made this last night. The lime juice gives this dish a wonderful zing. Even my picky five-year-old liked it! | |
Red Curry reviewed by digifish_booksFrom: Herbie's Spices (reviewed 21st February 2013) | |
Red Currant-Raspberry Lattice Pie reviewed by lovesgenoiseFrom: The Pie and Pastry Bible (reviewed 24th May 2011)A lovely pie for anyone who loves raspberries. The flavor of currants stayed mostly in the background, but complemented the raspberries nicely. | |
Red Currant and Raspberry Pie reviewed by Astrid5555From: Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favourites (reviewed 1st August 2011)No one wanted to eat this pie because it was way too sweet. However, the red currant and raspberry combination has potential, so I will give it another... | |
Red Couscous reviewed by kaye16From: Mediterranean Light: Delicious Recipes from the World's Healthiest Cuisine (reviewed 29th May 2011)Good. Use lots more harissa if you like it hot. Having no leftovers, I used newly steamed couscous. Also, I used ground cumin rather than caraway, since... | |
Red Corn Bread reviewed by Peckish SisterFrom: Kenyon's Grist Mill (reviewed 1st November 2011)I used the finely stone-ground corn meal I had bought at this grist mill in RI. This is a northern style cornbread with sweetener (honey), regular milk,... | |
Red Cooked Ribs reviewed by Peckish SisterFrom: Best Slow Cooker Cookbook Ever: Versatility and Inspiration for New Generation Machines (reviewed 7th September 2012)This is a really excellent use of cheap country pork ribs with hoisin sauce, soy sherry, ginger: the usual Chinese spices, but also a nice sweetness from... | |
Red Cooked Oxtail Stew reviewed by The Ducks GutsFrom: Ken Hom's Chinese Kitchen: With a Consumer's Guide to Essential Ingredients (reviewed 22nd April 2010)Winter fare. Very good, but I only put a litre of water in at the most. Works well with gravy/stewing beef if you don't feel like oxtail. |