Recipes
A list of all recipe reviews on Cookbooker.
Found 21027 results. Displaying results 1901 to 2000
Rating  | Title |
|---|---|
Tea-Smoked Chicken Salad with Coriander and Pickled Red Onions reviewed by aj12754From: Fine Cooking (reviewed 4th August 2010)This issue has an entire article on tea-smoking poultry and fish. Soupereasy and I spent today applying the technique to chicken, duck and salmon. We... | |
Buttermilk Fried Chicken reviewed by bes30From: Ad Hoc at Home (reviewed 4th August 2010)I have made fried chicken a few times and the better recipes seem to all have a flour coating, followed by a buttermilk coating, followed lastly by another... | |
Chicken Brine reviewed by bes30From: Ad Hoc at Home (reviewed 4th August 2010)I have never used a chicken brine before, so I was curious to see what a 12-hour salt, water and spices soak would do for the chicken. I used this brine... | |
LInguine with Tomatoes and Basil reviewed by kathleen440From: Silver Palate Cookbook 25th Anniversary Edition (reviewed 4th August 2010)This is so, so good in the summer. Use really fresh tomatoes from the farmer's market. | |
Chocolate Chip Cookies reviewed by kathleen440From: Silver Palate Cookbook 25th Anniversary Edition (reviewed 4th August 2010)My favorite recipe, endlessly adaptable. I like making a coconut almond chip version with shredded coconut, coconut extract, almond extract, and dark chocolate. | |
Marinated Grilled Pork Tenderloin reviewed by JustLauraFrom: The Food Network (reviewed 5th August 2010)This was wonderful! The entire family loved it. The smell of the sauce bubbling on the stove while the pork tenderloin was grilling was divine! | |
Caramelized Sea Scallops reviewed by kateqFrom: Ad Hoc at Home (reviewed 7th August 2010)I halved this recipe, but otherwise followed it to a tee. I used lovely huge divers scallops. I was careful to make sure the clarified butter was hot... | |
Garlic Confit and Oil reviewed by kateqFrom: Ad Hoc at Home (reviewed 7th August 2010)I too used the off-and-on method in lieu of a diffuser (have one somewhere--couldn't find it) I first made the oil for aioli (for the iceberg lettuce salad)... | |
Mayonnaise/Aioli reviewed by kateqFrom: Ad Hoc at Home (reviewed 7th August 2010)I made this in the blender once and with the Bamix once--both times it was super. I really am not sure that I can see(or taste) a difference in the two... | |
Brewer's Blondies reviewed by kathismsFrom: Baked: New Frontiers in Baking (reviewed 8th August 2010)Great recipe. It took me forever to figure out that malted milk is sold by Carnation in what looks like a creamer bottle in the powdered milk/hot chocolate... | |
Crusty Cheese Bread reviewed by bhnycFrom: Peter Reinhart's Artisan Breads Every Day (reviewed 8th August 2010)Bread doesn't get much better than this! I was excited to make this once I established a starter. I used cheddar cheese and made both a baguette and a... | |
Braised Beef Short Ribs reviewed by kateqFrom: Ad Hoc at Home (reviewed 8th August 2010)The sauce is fabulous; the meat is fabulous. All my criticisms seem like nitpicking in light of the great flavor achieved. But here goes anyway: my... | |
Catalan Beef Stew reviewed by kateqFrom: Ad Hoc at Home (reviewed 8th August 2010)Again, a wonderful result but using techniques usually found in restaurants. Having made the braised short ribs, I had only to prep the veg and then put... | |
Whole Roasted Chicken on a Bed of Root Vegetables reviewed by bes30From: Ad Hoc at Home (reviewed 9th August 2010)I have roasted chicken many times before and never really had a recipe that produced good, consistent results. This recipe will be the one I go back to... | |
Marinated Skirt Steak reviewed by bes30From: Ad Hoc at Home (reviewed 9th August 2010)The only way I have cooked skirt steak in the past is braised low and slow until it is fall apart tender. I was intrigued to try this recipe because skirt... | |
Sauteed Chicken Breasts with Tarragon reviewed by sturlingtonFrom: Ad Hoc at Home (reviewed 10th August 2010)I have made chicken like this many times before, but this is an especially good version. The curry powder/paprika mixture rubbed on the chicken adds a... | |
Bun Chay (Vietnamese Vegetarian Noodle Salad) reviewed by JustLauraFrom: thekitchn.com (reviewed 10th August 2010)Loved this! Made this when my husband was out of town as he does not do tofu. I'm not a huge tofu fan but wanted to try this recipe. I have to say I loved... | |
Iceberg Lettuce Slices reviewed by bes30From: Ad Hoc at Home (reviewed 11th August 2010)I have never really been a big fan of the Iceberg Wedge Salad. In particular, I am not a big blue cheese fan. I decided to make this recipe to see if... | |
Buttermilk Dressing reviewed by bes30From: Ad Hoc at Home (reviewed 11th August 2010)I used this buttermilk dressing as the base for the Blue Cheese Dressing (p 182) for use with the Iceberg Lettuce Slices (p 150). It is super easy recipe... | |
Blue Cheese Dressing reviewed by bes30From: Ad Hoc at Home (reviewed 11th August 2010)I used this recipe for the Iceberg Lettuce Slices (p 150). It is super easy recipe once you make the Buttermilk Dressing (p 182). All you do is add blue... | |
Garlic Confit and Oil reviewed by bes30From: Ad Hoc at Home (reviewed 11th August 2010)I have never made garlic confit before, but after trying this recipe, it will be a staple in my refrigerator. It is super easy and the final product can... | |
Oven-Roasted Tomatoes reviewed by bes30From: Ad Hoc at Home (reviewed 11th August 2010)They are super easy and simple and make great additions to many meals including sandwiches, salads and even stuffed inside a rolled up chicken breast.... | |
Mayonnaise/Aioli reviewed by bes30From: Ad Hoc at Home (reviewed 11th August 2010)This is a super easy recipe that you can whip up in 5 minutes and well worth the effort. It is super fresh tasting and it is great to be able to control... | |
Peppered Pecans reviewed by kaye16From: The Tabasco Cookbook: 125 Years of America's Favorite Pepper Sauce (reviewed 11th August 2010)A yummy snack, definitely more-ish.
If you like things really spicy, you might consider bumping up the Tabasco sauce to 3 teaspoons or more. These are... | |
Devil's Chicken reviewed by kaye16From: The Tabasco Cookbook: 125 Years of America's Favorite Pepper Sauce (reviewed 11th August 2010)This is one of our favorite chicken recipes. The meat is tender and flavorful after marinating in lemon juice and Tabasco. Yum! | |
Brioche reviewed by bes30From: Ad Hoc at Home (reviewed 11th August 2010)My new found love for brioche started when I tried Peter Reinharts’ Brioche from “The Bread Baker's Apprentice: Mastering the Art of Extraordinary... | |
Brioche Croutons reviewed by bes30From: Ad Hoc at Home (reviewed 11th August 2010)I never thought of making my own croutons before. This is mostly because I am not a fan of store bought or even restaurant quality croutons. Since I... | |
Frangipane fruit tart reviewed by BeancooksFrom: The Foodie Handbook: The (Almost) Definitive Guide to Gastronomy (reviewed 11th August 2010)This was my first time making frangipane, super easy and delicious. Pim's recipes are easy to follow and I enjoy her commentary. | |
Slow-roasted Tomatoes reviewed by sturlingtonFrom: The Improvisational Cook (reviewed 12th August 2010)This is a very useful method for preserving a surplus of roma tomatoes. The tomatoes smelled fantastic as they were roasting and tasted great straight... | |
Fresh Blueberry Pie reviewed by andrewFrom: The Pie and Pastry Bible (reviewed 12th August 2010)A very nice combination of blueberries and lemon make this a refreshing, slightly tart pie. We used our own blueberries for this, along with lots of lemon... | |
Linguine and Fresh Clams reviewed by aj12754From: Fine Cooking (reviewed 12th August 2010)Pretty darned delicious. Very traditional straightforward recipe. Great summer dish. Calls for 1/2 tsp. red pepper flakes but 1/4 tsp. was plenty for... | |
Pad Thai reviewed by LeekaFrom: The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion (reviewed 12th August 2010)I loved this recipe even though it didn't taste much like traditional Pad Thai. The sauce was a more of a sweet and slightly spicy peanut sauce. Instead... | |
Buttermilk Biscuits reviewed by kateqFrom: Ad Hoc at Home (reviewed 13th August 2010)These really are excellent biscuits. The combo of cake and ap flour makes me think of real Southern recipes which use that nice soft southern flour. ... | |
Pan-Roasted Duck Breasts reviewed by kateqFrom: Ad Hoc at Home (reviewed 13th August 2010)This is a perfect recipe. The duck is delicious, juicy, tender. And it's actually an easy recipe. I let mine sit in the fridge about 8 hours. After... | |
Scallion Potato Cakes reviewed by bes30From: Ad Hoc at Home (reviewed 13th August 2010)I have made various forms of potatoes in this style and never seemed to get them right. Following Chef Keller’s instructions to the tee yielded a perfectly... | |
Buttermilk Biscuits reviewed by bes30From: Ad Hoc at Home (reviewed 13th August 2010)This Buttermilk Biscuit recipe is my new favorite recipe. I reviewed Peter Reinhart’s buttermilk biscuits from “Artisan Breads Everyday” and these... | |
Caramelized Sea Scallops reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I make scallops like this all the time. The method I use is very similar, but once again Chef Keller has a few tips / tricks that are ‘extra’ steps,... | |
Vanilla Ice Cream reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I just started making ice cream a few months ago, so when I opened this book, I couldn’t wait to try Thomas Keller’s ice cream recipes. This is a... | |
Brownies reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I have made brownies a few times and none of the recipes I’ve tried were anything special. This recipe IS special. The brownies are amazing. This... | |
Maine Lobster Rolls reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)Lobster rolls are one of my favorite cold meals. They are perfect for a hot summer night served with other cold sides and a cold glass of wine. I have... | |
Coleslaw reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I have tried several coleslaw recipes and never really found one that I liked. This one is perfect. The dressing was light, but tasty with just the... | |
Pickled Red Onions reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I just started picking my own cucumbers, so I was excited to try a recipe that pickled something I really have not used in recipes before. The recipe... | |
Asparagus Soup reviewed by aj12754From: Fine Cooking (reviewed 14th August 2010)An excellent creamy asparagus soup. Recipe calls for blending the soup but the food mill worked better for me as we like a very smooth texture for soups.... | |
Potato Hash reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I always wondered the secret of great hash / brunch potatoes. The tricks in the recipe are great and really add to the overall dish. The bacon and potatoes... | |
Fingerling or Sweet Potato Chips reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I have never made potato chips before. I have made the French fried from Chef Keller’s Bouchon cookbook and they are really good.
This recipe is... | |
Panna Cotta reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I’ve tried Panna Cotta out at restaurants a few times mostly because my gf loves Panna Cotta. It doesn’t really do anything special for me. I decided... | |
Lamb Paprikash reviewed by bunyipFrom: Taste (reviewed 14th August 2010)I used shoulder lamb instead of shanks. This is one of those dishes which involves a bit of preliminary chopping up but then you just bung it in the oven... | |
Meatballs with Pappardelle reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)At first glance pasta with meatballs looks like something you can whip up in a few minutes, but it is not. Even though you might be able to substitute... | |
Dried Bread Crumbs reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)The dried bread crumb recipe is super simple. I don’t think I will ever throw stale bread out again. I used this recipe in the Meatballs with Pappardelle... | |
Oven Roasted Tomato Sauce reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)This is the absolute best tomato sauce recipe I have ever encountered. I even think it might be better than most tomato sauces I have tested at some of... | |
Fried Herbs reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I made fried oregano sprigs to add as a garnish to the Meatballs with Pappardelle (p 50). I would not have normally gone through the effort to fried a... | |
Clarified Butter reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I have never made clarified butter before, but I have heard that it is often used in restaurant kitchens, but never really knew why or what is was. I... | |
Rainbow Chard with Raisins, Pine Nuts, and Serrano Ham reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I’ve never made Rainbow Chard before, so I was interested to track some down and try this recipe. I was able to find some at the local farmers market.... | |
Grilled Cheese Sandwich reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I have never really been wow’d by grilled cheese before, so I was eager to try to see if Chef Keller could change my opinion of grilled cheese. This... | |
Apple Fritters reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I decided to try this recipe since I had some extra apples from the framers market that were a little softer than I like to just eat plain. I was surprised... | |
Fritto Misto reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I made this Fritto Misto as part of a Mezze platter. I fried mini peppers and zucchini. They were both delicious. I really liked the spiciness the batter... | |
Marinated Feta with Olives reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I made this recipe as part of a Mezze platter. The recipe is super simple. There are only a few ingredients, so it is best to get the best quality you... | |
Sauteed Shrimp with Garlic reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I made this recipe as part of a Mezze platter. I’ve made shrimp with garlic tons of times and they usually come out ok. This recipe is far better.... | |
Spiced Mixed Nuts reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)This recipe was super simple. Just roast some nuts and toss with some oil and spices. I loved the flavor the salt, Pimente d’ Espellete pepper and paprika... | |
Olive Tapenade reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I’ve never made olive tapenade before, but do buy it from the store from time to time. I like it on crackers or with some fresh homemade bread. I never... | |
Sweet Onion Tapenade reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I’ve never made tapenade before, but do buy it from the store from time to time. I like it on crackers or with some fresh homemade bread. I realized... | |
Soffritto reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I’ve never heard of Soffrito before. Chef Kelller suggested it could be served as part of a Mezze platter and when I took a look at the simple ingredients... | |
Garlic Toast reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)This recipe is a bit involved for garlic toast, but if you happen to have Garlic Confit and Oil (p 266) leftover from another recipe, this recipe is super... | |
Flatbread reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I’ve never made flatbread before, but I have made tons of homemade bread from Peter Reinhart’s books, so the methods and experience gained from those... | |
Grissini reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I’ve never made Grissini before, but always wanted to make them, but figured they were difficult and time consuming. This recipe dispels that. There... | |
Caramel Ice Cream reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)This recipe was the 2nd ice cream recipe I tried. So far it is my favorite. The procedure is very similar to the other ice cream recipes, except you... | |
Coffee Ice Cream reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)One of my favorite, if not my favorite, kind of ice cream is coffee ice cream. This recipe follows the same procedure as the other ice cream methods.... | |
Ice Cream Sandwiches reviewed by bes30From: Ad Hoc at Home (reviewed 14th August 2010)I have tried to make ice cream sandwiches before and I never really found the perfect cookie and the perfect method for making ice cream sandwiches. I... | |
Pickled Red Onions reviewed by KimberlyBFrom: Ad Hoc at Home (reviewed 14th August 2010)First off I love the idea of pickled anything. I have tried other recipies and this is the best. This is now a staple in our house. Salad's, greek salads,... | |
Melted Onions reviewed by KimberlyBFrom: Ad Hoc at Home (reviewed 14th August 2010)We often make sauteed onions to go with our steak. I decided to try this method and was very pleased with the results! Something about the texture and... | |
Sources reviewed by KimberlyBFrom: Ad Hoc at Home (reviewed 14th August 2010)I wanted to start a conversation about the sources listed in the back of the book. I really believe, as TK says, "great product+great execution = great... | |
Lemon Halibut with Caper Sauce reviewed by JustLauraFrom: Weber's Big Book of Grilling (reviewed 15th August 2010)Very easy and very good. We forgot to read ahead and didn't put the paste on the fish and put it back in the fridge. We just put the paste on and put it... | |
Mushroom Risotto reviewed by JustLauraFrom: The Food Network (reviewed 15th August 2010)Excellent risotto!! Worth every minute of preparation. I didn't want to pay the money for the 1 oz of dried Porcini's so I used a lb of shitake's. I also... | |
Shredded Brussel Sprouts and Apples reviewed by lklodaFrom: 101 Cookbooks (reviewed 15th August 2010) | |
Dragon Sauce reviewed by lklodaFrom: Domestic Affair (reviewed 15th August 2010) | |
French Tomato Tart reviewed by lklodaFrom: David Lebovitz (reviewed 15th August 2010) | |
Granola reviewed by lklodaFrom: David Lebovitz (reviewed 15th August 2010) | |
Granola Bars reviewed by lklodaFrom: Smitten Kitchen (reviewed 15th August 2010) | |
Potatoes, Green Beans, and Corn in Lemon Brown Butter Sauce reviewed by lklodaFrom: The Kitchn (reviewed 15th August 2010) | |
Pumpkin Waffles reviewed by lklodaFrom: Smitten Kitchen (reviewed 15th August 2010) | |
Simple Tomato Sauce reviewed by lklodaFrom: The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (reviewed 15th August 2010) | |
Winter Squash Gratin reviewed by lklodaFrom: New York Times - Recipes (reviewed 15th August 2010) | |
Whiskey & Wheat Berry Salad reviewed by lklodaFrom: 101 Cookbooks (reviewed 15th August 2010) | |
Grilled Shrimp with Green Mangoes and Red Lime Sauce reviewed by kaye16From: Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone (reviewed 16th August 2010)In one word, Yum! The glaze is delicious with the grilled shrimp. I made a half recipe, using one green mango and two ripe peaches for the skewers. I cut... | |
Grilled Swordfish Steaks with Green Grape Parsley Relish reviewed by kaye16From: Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone (reviewed 16th August 2010)The swordfish recipe is pretty ordinary (rub with oil, S&P, and grill), but the Green Grape-Parsley Relish is a definite keeper. It sounds a bit odd... | |
Grilled Salmon with Chile-Honey Glaze and Ginger-Red Onion Relish reviewed by kaye16From: Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone (reviewed 16th August 2010)Very good glaze for salmon. | |
Ginger-Red Onion Relish reviewed by kaye16From: Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone (reviewed 16th August 2010)A delicious relish.
26sep18: Again. This is simple to make and wonderfully delicious. | |
Green Chicken Enchiladas reviewed by silverlightcaFrom: Williams-Sonoma Comfort Food: Warm and homey, rich and hearty (reviewed 16th August 2010)A bit time consuming but definitely worth it. Worth doubling the recipe and freezing half. | |
Grilled Pompano with Lemon-Cinnamon Sauce reviewed by kaye16From: Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone (reviewed 16th August 2010)I've never made this with pompano, but this recipe is good with any firm white fish, I'd guess. Simple to make. | |
Smoked Roasted Leg of Lamb with Chile-Garlic Rub reviewed by kaye16From: Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone (reviewed 16th August 2010)The recipe calls for a butterflied let of lamb. I've only done this with chunks of lamb on skewers. I made a full recipe of the rub from about 1# lamb... | |
Spicy Grilled Peppered Lamb Skewers reviewed by kaye16From: Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone (reviewed 16th August 2010)Very very very very good. We really like this one. Spicy/tingly. A half recipe seems too much for two people, so I'd guess it really serves 4-6 as an entrée. | |
Roast Pork Tenderloin with Orange-Red Onion Salsa reviewed by kaye16From: Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone (reviewed 16th August 2010)Good salsa! The whole thing is simple, tasty, and fast. | |
Grilled Chicken in the Style of Vulcan reviewed by kaye16From: Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone (reviewed 16th August 2010)My notes say: Dee-lish! Not for guest who may be faint of heart.
The heat depends on the pepper you use, of course.
Did this again with 2 small spatchcocked... | |
Grilled Chicken Breasts with Red Cabbage Slaw and Cilantro-Pecan Pesto reviewed by kaye16From: Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone (reviewed 16th August 2010)Good. I've noted that 6 tablespoons of oil for the pesto seemed too much; use 4 instead. Also, we prefer the red cabbage shredded, rather than thinly sliced. | |
Spice-Rubbed Grilled Chicken with Sweet and Hot Peach Relish reviewed by kaye16From: Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone (reviewed 16th August 2010)Very good! But, I made all the spice paste for 6 skinless, boneless chicken breast halves and froze quite a bit of the paste for another time. The recipe... | |
Sweet and Hot Peach Relish reviewed by kaye16From: Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone (reviewed 16th August 2010)Very good. | |
Chile-Soaked Grilled Chicken with Indonesian Catsup reviewed by kaye16From: Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone (reviewed 16th August 2010)We thought the chicken was very good, spicy, but not terribly hot. The sauce was good, but didn't seem necessary. | |
Skinless Chicken Thighs with Latin Flavors reviewed by kaye16From: Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone (reviewed 16th August 2010)I've done this with chicken thighs, both boneless and bone-in, and have a note to try it with skinless, boneless chicken breast halves. | |
Avocado and Orange Salad with Black Olive Dressing reviewed by kaye16From: Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone (reviewed 16th August 2010)This was an interesting combination that worked well. I served it over mâche rather than romaine. | |
Simple Dry Masala reviewed by kaye16From: Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone (reviewed 16th August 2010)This recipe is repeated on p376 with more information. Where was the editor? |