Recipes
A list of all recipe reviews on Cookbooker.
Found 21017 results. Displaying results 201 to 300
Rating  | Title |
|---|---|
Touch of Grace biscuits reviewed by bookwomanFrom: Cookwise: The Secrets of Cooking Revealed (reviewed 1st December 2009)These are delicious - directions are easy to follow. I think these might live up to my Grandmothers.
Shirley Corriher said she once got a standing... | |
Deviled Eggs with Caviar reviewed by bookwomanFrom: Cookwise: The Secrets of Cooking Revealed (reviewed 1st December 2009)These are not your mother's deviled eggs. There are delicious with shallots and chives and lemon zest - worthy of your best cocktail parties. | |
St John's Club Kale Soup reviewed by bookwomanFrom: Emeril's TV Dinners: Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril (reviewed 1st December 2009)This is an excellent recipe - makes a wonderfully hearty soup. Perfect for winter - all you need is some good bread to go with it. | |
Dark and Sticky Gingerbread reviewed by bookwomanFrom: The New England Cookbook: 350 Recipies from Town and Country, Land and Sea, Hearth and Home (reviewed 1st December 2009)I am a gingerbread aficionado so I have lots of recipes, many of them excellent but this is one of my favorites. The title says it all - it is indeed... | |
Creamy Winter Greens Gratin reviewed by aj12754From: Fine Cooking (reviewed 2nd December 2009)Excellent master recipe; even my greens-hating kids wolfed this down. | |
Mussels with Coriander Cream, Thai Style reviewed by friederikeFrom: Olive: 101 Quick-fix Dishes (Olive Magazine) (reviewed 3rd December 2009)Mussels are always delicious, and I would probably find it hard not to award a 5 star rating to any mussel-dish that keeps it simple. This one is no exception.... | |
The Best Spaghetti and Meatballs reviewed by sgogoFrom: The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition (reviewed 8th December 2009)More of a recipe for really great meatballs, their recipe for quick tomato sauce to use with this recipe is on pg. 175. However, the meatballs are simply... | |
Crispy and sticky chicken thighs with squashed new potatoes and tomatoes reviewed by sgogoFrom: Jamie at Home: Cook Your Way to the Good Life (reviewed 8th December 2009)I really love this recipe. I've made it 3 or 4 times, and each time I can tweak it to my taste or according to what I have on hand, and it still works... | |
Roasted Vegetable Lasagna reviewed by friederikeFrom: BBC Good Food (reviewed 8th December 2009)Very delicious, true comfort food! Of course, this recipe suffers from the same problems as every other lasagne recipe I’ve seen until now: not enough... | |
New York Cheesecake reviewed by SqueakyChuFrom: Garlic and Sapphires: The Secret Life of a Critic in Disguise (reviewed 9th December 2009)This cheesecake is so easy and so good! It's the first cheesecake I've made that hasn't cracked. After making it for one party last weekend, I gave the... | |
Tomatilla-Sauced Enchiladas with Spinach and Mushrooms reviewed by aj12754From: Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time") (reviewed 9th December 2009)This was a delicious weeknight meal. Healthy and full of flavor. Although I followed the recipe as written, Bayless includes ideas for streamlining the... | |
Irish Soda Bread reviewed by aj12754From: Classic American Food Without Fuss:: Over 100 Favorite Recipes Made Easy (reviewed 9th December 2009)The flavor and texture of this bread is just wonderful. I omit the caraway seeds as my family doesn't like them. The bread should fully cool down before... | |
Gulf Coast-Style White Rice Pilaf reviewed by aj12754From: Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time") (reviewed 10th December 2009)Excellent and easy white rice pilaf -- about five minutes active prep time and then 25 minutes in the oven. Served with Pork Tenderloin Mexicana (p. 282)... | |
Pork Tenderloin Mexicana reviewed by aj12754From: Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time") (reviewed 10th December 2009)Wonderful weeknight meal. Robust spicy flavor and very healthy (although somewhat less so when paired -- as I did -- with the white rice pilaf on p, 88).
Not... | |
Roasted Brussels Sprouts reviewed by aj12754From: The Barefoot Contessa Cookbook (reviewed 10th December 2009)Another Contessa recipe that is so simple it is barely a recipe. But this is the recipe that made my entire family love Brussels sprouts. Just delicious... | |
Sauteed Cabbage reviewed by aj12754From: Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun (reviewed 10th December 2009)So simple, so inexpensive, so delicious. Until this recipe, cabbage meant coleslaw to me. Now ... so much more. :-) | |
Blueberry Shortcake reviewed by hipcookFrom: I'm Just Here for More Food: Food x Mixing + Heat = Baking (reviewed 10th December 2009)One of my go-to recipes for party desserts. It makes a fabulous, light, crumbly shortcake which serves as a perfect base for any fruit. I do have a note... | |
Wild Mushroom Risotto reviewed by aj12754From: Alfred Portale's Twelve Seasons Cookbook: A Month-by-Month Guide to the Best There is to Eat (reviewed 11th December 2009)A substantive risotto with real depth of flavor. Recipe takes a bit more time than your average risotto as the first half hour is spent making a mushroom... | |
Pasta e Fagioli reviewed by aj12754From: Essentials of Classic Italian Cooking (reviewed 11th December 2009)A classic version of a great soup. Great winter meal with a green salad and good bread. | |
Minestrone alla Romagnola --Vegetable Soup, Romagna Style reviewed by aj12754From: Essentials of Classic Italian Cooking (reviewed 11th December 2009)Full disclosure ... I have no memory of making this soup but a note from 1996 on the margin of the page in my handwriting says that it was "excellent"... | |
Chocolate-glazed Marshmallow Rounds reviewed by aj12754From: Great Cookies: Secrets to Sensational Sweets (reviewed 11th December 2009)A bit time-consuming but worth it; the base cookie is a homemade graham cracker that is a treat to eat all on its own, even before you top it with marshmallows... | |
Lemon Meltaway Cookies reviewed by southerncookerFrom: Leite's Culinaria (reviewed 12th January 2013)I decided to make these with the optional choice of limes instead of lemons. I made a half-recipe and got 2 dozen cookies. Next time I’ll be making a... | |
Buttermilk Fresh Cheese reviewed by hipcookFrom: The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor (reviewed 14th December 2009)I had no idea that soft cheese was either so easy to make or so delicious. This recipe takes you from having cold milk to a delectable, rich, salty-tangy... | |
Thai-spiced Steamed Mussels reviewed by friederikeFrom: BBC Good Food (reviewed 15th December 2009)This recipe is nearly identical to the Mussels with Coriander Cream, Thai Style in Olive 101 Quick Fix Dishes, which is why I will cross-post my review... | |
Chicken Broth reviewed by aj12754From: The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (reviewed 16th December 2009)This could not be simpler. Waters' recipe calls for a whole chicken (no need for any butchery or dismemberment here) - 1 chicken, 1 carrot, 1 onion, 1... | |
Nectarine Tart with Orange Syrup reviewed by digifish_booksFrom: Seasons: The Best of Donna Hay Magazine (reviewed 17th December 2009)A simple but delicious dessert. I used freshly squeezed orange juice with Cointreau and sugar for the syrup, and it was divine.
(Last made on Dec 17,... | |
The Best Asparagus reviewed by BeckyLFrom: Sam the Cooking Guy: Just a Bunch of Recipes (reviewed 21st December 2009)This is a great, simple recipe. It turns out perfectly every time that I make it. You can't go wrong with such a simple side. | |
Warm Cabbage Salad reviewed by BeckyLFrom: Sam the Cooking Guy: Just a Bunch of Recipes (reviewed 21st December 2009)YUM! This is simple and cheap to put together. Pairs well with just about anything, especially in place of traditional cole slaw side. | |
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... | |
Lasagna with Butternut Squash and Smoked Provolone reviewed by BeckyLFrom: Make It Italian : The Taste and Technique of Italian Home Cooking (reviewed 21st December 2009)Excellent vegetarian lasagna. This does not use traditional red sauce, but it's fabulous anyway. Easy to put together and bakes up great. | |
Arugula Salad reviewed by BeckyLFrom: Make It Italian : The Taste and Technique of Italian Home Cooking (reviewed 21st December 2009)Easy and inexpensive salad option that tastes great every time. Warning, though, do not dress too early or the arugula will begin to wilt. Prepare and... | |
Old-Fashioned Tea Cake reviewed by BeckyLFrom: Cooking With Cajun Women: Recipes and Remembrances From South Louisiana Kitchens (reviewed 21st December 2009)These are amazing! Everyone loves them. My grandmother says they're the closest recipe she's found to what she remembers having as a child. | |
English Cucumber Cups with Avocado, Mango, and Mint Salsa and Spiced Macadamia Nuts reviewed by BeckyLFrom: Living Raw Food: Get the Glow with More Recipes from Pure Food and Wine (reviewed 21st December 2009)These were fantastic. Vegan and raw, and full of flavor. The salsa itself can be used in many ways. | |
Roasted Beet Salad with Sherry Vinegar reviewed by BeckyLFrom: Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce With over 350 Recipes (reviewed 21st December 2009)Bishop gives excellent directions, especially for the base of this recipe -- Roasted Beets. They can be used in so many other dishes once you get this... | |
Roasted Potatoes, Parsnips, and Carrots reviewed by BeckyLFrom: Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals (reviewed 21st December 2009)Excellent. Again, Oliver gives instructions that are simple to follow so that your dish turns out exactly as you'd expect it to. So often, I've tried to... | |
Omelets reviewed by BeckyLFrom: Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals (reviewed 21st December 2009)THANK YOU, JAMIE OLIVER! I have never in my life successfully made an omelet. Each and every attempt has become scrambled eggs until now. This is the best... | |
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,... | |
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,... | |
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... | |
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... | |
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. | |
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)!... | |
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. | |
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... | |
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. | |
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... | |
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. | |
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... | |
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... | |
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... | |
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.... | |
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... | |
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... | |
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... | |
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). | |
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... | |
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. | |
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. | |
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... | |
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... | |
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... | |
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. | |
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. | |
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... | |
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... | |
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... | |
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,... | |
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... | |
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. | |
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! | |
Cold Spiced Eggplant reviewed by anonymousFrom: The Chinese cookbook (reviewed 22nd December 2009)Great condiment! | |
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... | |
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... | |
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. | |
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. | |
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... | |
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. | |
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... | |
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... | |
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... | |
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... | |
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... | |
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... | |
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. | |
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. | |
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. | |
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... | |
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. | |
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... | |
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... | |
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. | |
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... | |
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. | |
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. | |
Sautéed Scallops reviewed by kaye16From: The Best Ever French Cooking Course (reviewed 23rd December 2009)Good, simple sauce to go-with. | |
Garlicky Scallops and Prawns reviewed by kaye16From: The Best Ever French Cooking Course (reviewed 23rd December 2009)Simple and yummy. | |
Turkey Scallops with Capers reviewed by kaye16From: The Best Ever French Cooking Course (reviewed 23rd December 2009)Fairly standard at our house. | |
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. | |
Duck with Peppercorns reviewed by kaye16From: The Best Ever French Cooking Course (reviewed 23rd December 2009)Very simple, very good. | |
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. |