Recipes
A list of all recipe reviews on Cookbooker.
Found 21017 results. Displaying results 20101 to 20200
| Rating | Title |
|---|---|
Stick-to-Your-Ribs Beef, Onion, and Mushroom Stew reviewed by southerncookerFrom: Paula Deen's The Deen Family Cookbook (reviewed 3rd January 2010)Easy recipe to put in the slow cooker before going to work. So nice to come home to a hot meal on a cold winter night. This was delicious. We had some... | |
Coq au Vin reviewed by starfishianFrom: Cuisine at Home: Soups, Stews & Chilies (reviewed 3rd January 2010)This meal has become a staple in our household -- something we regularly crave, and a comfort meal that impresses everyone. The menu is straightforward... | |
Macaroon Syrup Cake reviewed by digifish_booksFrom: Cakes and Slices Cookbook ("Australian Women's Weekly" Home Library) (reviewed 3rd January 2010) | |
Fluffy Chocolate Cake reviewed by digifish_booksFrom: Cakes and Slices Cookbook ("Australian Women's Weekly" Home Library) (reviewed 3rd January 2010) | |
Chocolate Cheese and Walnut Cake reviewed by digifish_booksFrom: Cakes and Slices Cookbook ("Australian Women's Weekly" Home Library) (reviewed 3rd January 2010) | |
Mocha Almond Cake reviewed by digifish_booksFrom: Cakes and Slices Cookbook ("Australian Women's Weekly" Home Library) (reviewed 3rd January 2010) | |
Linguine with Clam Sauce reviewed by aj12754From: Fine Cooking (reviewed 2nd January 2010)Delicious. Recipe calls for two dozen littlenecks although canned clams could be used. But the recipe is so easy and really fun to make that the extra... | |
Turkey Broth reviewed by aj12754From: Fine Cooking (reviewed 2nd January 2010)This was my first year making turkey broth in advance of the big turkey day. Usually I use chicken stock. I just picked up some turkey wings a few days... | |
Jumbo Cranberry Oatmeal Jumbles reviewed by aj12754From: Fine Cooking (reviewed 2nd January 2010)Love Love LOVE these cookies. Sweet and moist -- tart cranberries, toasted pecan, white chocolate -- what's not to like? Recipe calls for a small amount... | |
Parsnip and Parmesan Soup reviewed by aj12754From: Fine Cooking (reviewed 2nd January 2010)I adore roasted parsnips and was really looking forward to trying this. The soup has a lovely texture and the flavor is very parsnippy -- which means... | |
Butternut Squash Soup with Apple and Bacon reviewed by aj12754From: Fine Cooking (reviewed 2nd January 2010)Excellent soup, perfect for fall. I often serve this to holiday houseguests arriving the evening before a food-heavy day (Thanksgiving, Christmas, New... | |
Moroccan-Spiced Seared Scallops with Green Grape and Lemon Relish reviewed by aj12754From: Fine Cooking (reviewed 2nd January 2010)The star here is the relish which is just great and pairs perfectly with the Moroccan spicing of the fish. Since my husband doesn't care for scallops,... | |
salmon cabbage potato reviewed by westerFrom: Bread tomato garlic (reviewed 2nd January 2010)I guess I now know why I couldn't find any other recipes with the combination salmon/cabbage. There is no synergy at all between the salmon and the other... | |
Trifle reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 2nd January 2010) | |
Scones reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 2nd January 2010) | |
Rock Cakes reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 2nd January 2010)I replace the mixed peel with a little freshly grated lemon peel. | |
Pumpkin Scones reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 2nd January 2010)Makes about 16. | |
Pikelets reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 2nd January 2010)Serve warm with butter or jam and cream. Makes about 15. | |
Pancakes reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 2nd January 2010) | |
Orange Cake reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 2nd January 2010) | |
Macaroons, Coconut reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 2nd January 2010)Makes about 25. | |
Macaroons, Almond reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 2nd January 2010)Makes about 25. | |
Lemon Cheesecake reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 2nd January 2010) | |
Hummingbird Cake reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 2nd January 2010) | |
Florentines reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 2nd January 2010)Makes about 18. | |
Fairy Cakes reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 2nd January 2010) | |
Creamed Rice reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 2nd January 2010)Serve warm or cold with fruit of your choice. | |
Cinnamon Teacake reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 2nd January 2010)Very quick and easy to make. Best served warm. | |
Chocolate Self-Saucing Pudding reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 2nd January 2010) | |
Chocolate Chip Cookies reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 2nd January 2010)Makes about 30 cookies. | |
Chocolate Brownies reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 2nd January 2010)Chocolate hazelnut brownies with dark chocolate icing. | |
Cherry Cake reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 2nd January 2010)I have made this cake numerous times over the years and it has never let me down :) | |
Caramel Chocolate Slice reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 2nd January 2010)I believe a 'slice' is the Australian equivalent of the American 'tray bake'. | |
Boiled Pineapple Fruit Cake reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 2nd January 2010)A bit of trivia here. According to the cookbook, the addition of pineapple to fruit cake was typical of Australian pioneer cooking, where abundant local... | |
Chicken "Stroganoff" with Mushrooms, Sherry and Sage reviewed by aj12754From: Fine Cooking (reviewed 2nd January 2010)Recipe is actually on p. 98C as it is part of the "Quick and Delicious" page at the back of the magazine.
Loved the sound of the recipe as I love both... | |
Tortellini Soup with Carrots, Peas and Leeks reviewed by aj12754From: Fine Cooking (reviewed 2nd January 2010)Page number is actually 98C as this is one of the "Quick and Delicious" recipes at the very back of the issue.
One of my go-to meals when I am heading... | |
Turkey Tortilla Soup reviewed by aj12754From: Fine Cooking (reviewed 2nd January 2010)A recipe for using up left-over Thanksgiving turkey. Flavor was just ok. I didn't think the broth mellowed enough in the 20-30 minute cooking time so... | |
Roasted Rosemary Butternut Squash and Shallots reviewed by aj12754From: Fine Cooking (reviewed 2nd January 2010)Very tasty side, perfect for the Thanksgiving table. Really simple. Recipe takes 35-45 minutes at 450 so you may need a second oven if roasting or baking... | |
Dried Apricot and Date Stuffed Turkey Breast reviewed by aj12754From: Fine Cooking (reviewed 2nd January 2010)Very good choice for a Thanksgiving dinner for two to four people. Stuffing is really excellent and the Marsala glaze adds a lot. Another nice thing... | |
World's Best Braised Green Cabbage reviewed by AnkoCuppFrom: All About Braising: The Art of Uncomplicated Cooking (reviewed 2nd January 2010)This is a really easy dish that can be great when it's seasoned aggressively and allowed to get crunchy in spots in the final high heat phase. Using water... | |
Tomato Lentil Soup reviewed by aj12754From: The New Basics Cookbook (reviewed 1st January 2010)This site (and my sister-in-law) led me back to this cookbook after a number of years apart following my earlier love affair with it in the early 90s.... | |
Vanilla Buttercream Frosting reviewed by andrewFrom: Ad Hoc at Home (reviewed 1st January 2010)This is an egg-white buttercream (also known as a Swiss buttercream), and the first one I've made. Previously I'd made the simple 'American' butter and... | |
Devil's Food Cupcakes reviewed by andrewFrom: Ad Hoc at Home (reviewed 31st December 2009)Very nice, moist cupcakes. The recipe makes a fairly wet batter (it has 1 cup buttermilk, 1 cup sour cream as well as 3 eggs and 3 oz butter, to less than... | |
Chocolate Souffle Cake reviewed by aj12754From: The New Basics Cookbook (reviewed 31st December 2009)Lovely light cake with a great slightly bittersweet chocolate flavor. Goes very well with the Chocolate Satin Icing on the next page. | |
BBQ Sauce reviewed by aj12754From: The New Basics Cookbook (reviewed 31st December 2009)Tasty sauce designed for use with the Shredded Beef recipe on the same page. I use slightly less malt vinegar than the recipe calls for as I found the... | |
New Basic Tomato Sauce reviewed by aj12754From: The New Basics Cookbook (reviewed 31st December 2009)Straightforward recipe for basic tomato sauce. Can be used for pizza or lasagna; easy to personalize with your own additions of meat or veggies. | |
Korean Short Ribs of Beef with Ginger reviewed by anonymousFrom: Not Your Mother's Slow Cooker Recipes for Entertaining (reviewed 31st December 2009)This is SO EASY and SO DELICIOUS. My only criticism is that it calls for more sesame seed oil than I personally like (that's 2 T. - I would probably do... | |
Rose Levy Beranbaum's Lemon Poppyseed Pound Cake reviewed by aj12754From: The New Basics Cookbook (reviewed 31st December 2009)A lovely cake either for dessert (I like it during the holidays as the lemony kick makes a nice contrast to all the cinnamon-y, nutmeg-y, nutty flavors... | |
Kathleen's Devil's Food Cake reviewed by aj12754From: The New Basics Cookbook (reviewed 31st December 2009)Excellent moist cake. Love the tang buttermilk (even a small amount as in this cake) adds to baked goods. This recipe is followed by Kathleen's chocolate... | |
Seeded Rye Bread reviewed by aj12754From: The New Basics Cookbook (reviewed 31st December 2009)A great loaf but I've only made it once as my family doesn't include many rye bread fans. But well worth the effort if you are making corned beef, pastrami... | |
Minestrone reviewed by aj12754From: The New Basics Cookbook (reviewed 31st December 2009)So worth the time it takes to make. Made this for my 100% Italian mother-in-law shortly after I married. I think it won her over permanently because... | |
Country Pork Ribs with Sauerkraut and Pears reviewed by anonymousFrom: Not Your Mother's Slow Cooker Recipes for Two: For the Small Slow Cooker (reviewed 31st December 2009)This is one of those throw it in the pot and use your discretion recipes (there's a lot of Polish influence in the area where I live). To my personal... | |
Lemon and Ginger Pork Loin reviewed by aj12754From: The New Basics Cookbook (reviewed 31st December 2009)The lemon glaze portion of this recipe is terrific. But the greatness of the glaze sort of highlighted the blandness of the meat it adorned. I plan... | |
Market Street Meatloaf reviewed by aj12754From: The New Basics Cookbook (reviewed 31st December 2009)Great variation on the standard meatloaf. It has more fat (and more flavor) than most meat loaves. It is also a little more labor-intensive (lots of... | |
Not So Sloppy Joe reviewed by aj12754From: The New Basics Cookbook (reviewed 31st December 2009)A microwave recipe (although I always just make it on the stovetop as I enjoy the kitchen aromas as this dish is bubbling away) that is very quick and... | |
Buttermilk Waffles reviewed by aj12754From: The New Basics Cookbook (reviewed 31st December 2009)My very favorite waffle batter -- light and with that buttermilk tanginess. It is a little more work than other batters since the eggs are separated,... | |
Herbed Split Pea Soup (La soupe de pois casses aux herbes) reviewed by anonymousFrom: Bistro Cooking (reviewed 31st December 2009)This makes the best split pea soup I've ever had, IMHO. What really makes it unusual is the addition of cloves to bay leaves, parsley, thyme, and marjoram.... | |
Spicy Breakfast Patties reviewed by aj12754From: The New Basics Cookbook (reviewed 31st December 2009)This is a ground turkey rather than ground pork recipe and it is quite a tasty version, although since making for the first time many years ago, I've never... | |
Roasted Chicken Legs with Glazed Shallots reviewed by aj12754From: The New Basics Cookbook (reviewed 31st December 2009)Yumm. Chicken and glazed shallots -- what could be bad about that? Very tasty. I prefer this dish made with chicken thighs or a mix of thighs and legs,... | |
Coq au Vino Bianco reviewed by aj12754From: The New Basics Cookbook (reviewed 31st December 2009)A mix of French and Italian influences in this version of coq au vin. Using an Italian white wine and just a couple of spices (a mere half tsp. each of... | |
Tiramisu reviewed by aj12754From: Fine Cooking (reviewed 31st December 2009)I have had more soggy, semi-tasteless, too sweet tiramisu than I care to remember -- but this is not one of them. It has a wonderful texture, subtle not-too-sweet... | |
Peppermint Meringue Cake reviewed by aj12754From: Bon Appetit (reviewed 31st December 2009)Making this is quite a production, involving the making of a peppermint meringue, a chocolate cake and a chocolate buttercream. Once the constituent parts... | |
Chicken with Garlic, Lemon and Rosemary reviewed by aj12754From: The New Basics Cookbook (reviewed 31st December 2009)A classic roast chicken, results in moist, tender chicken full of lemony, garlicky goodness. Great with the Garlic Mashed Potatoes on p. 273. | |
All-American Baked Beans reviewed by aj12754From: The New Basics Cookbook (reviewed 31st December 2009)Very tasty side although I cut the sugar in half as I find the recipe as written too sweet for me. Great side for a summer BBQ or a cold weather comfort... | |
Carrot Puree reviewed by aj12754From: The New Basics Cookbook (reviewed 31st December 2009)Combining the flavors of carrot, orange juice, butter, and cardamon makes for a "gourmet" taste -- but a little of that goes a long way. But since so many... | |
Your Basic Chocolate Cupcake reviewed by LeekaFrom: Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule (reviewed 31st December 2009)These are an excellent, perfectly textured chocolate cupcake. They are not too dense. I was easily able to eat two of them without feeling like I over... | |
Golden Vanilla Cupcakes reviewed by LeekaFrom: Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule (reviewed 31st December 2009)The recipe gave two choices, either to make them canola oil or with margarine. I made them with canola oil and was pleased with the result even though... | |
Mexican Rice reviewed by annkingmanFrom: The Ultimate Rice Cooker Cookbook (reviewed 31st December 2009)Tasted wonderful, and better than any boxed Mexican rice mix I've ever tried. With the rice cooker it's a simple preparation -- saute some onion, chopped... | |
French Pilaf reviewed by annkingmanFrom: The Ultimate Rice Cooker Cookbook (reviewed 31st December 2009)My husband said this might have been the best rice he's ever eaten -- and it took 5 minutes of prep and the rice cooker did all the rest. The only thing... | |
Mme. Lascourreges's Chicken with shallots reviewed by annkingmanFrom: French Farmhouse Cookbook (reviewed 31st December 2009)This is one of our all-time favorite chicken recipes. It's relatively quick and simple. Cut a whole chicken into 8 pieces, dress with olive oil, red wine... | |
Lentil Soup with Tomato reviewed by friederikeFrom: Autumn Cooking: Using the Season's Finest Ingredients (Seasonal Cooking) (reviewed 29th December 2009)I made this more than a year ago, and to be honest, I don’t remember much, which, in a way, is a good sign: it must mean that it was nice, not excessively... | |
Minestrone reviewed by friederikeFrom: The Cook's Book: Techniques and Tips from the World's Master Chefs (reviewed 29th December 2009)Very delicious! | |
Honey and Five-Spice Beef with Broccolino reviewed by friederikeFrom: Stir-fry: Chop, Wok, Toss ("Australian Women's Weekly") (reviewed 29th December 2009)I used half the amount of five-spice powder and meat, pork instead of beef, and broccoli instead of broccolino. The dish smelled strongly of anise so be... | |
Chocolate Chip Cookies reviewed by robingFrom: Ad Hoc at Home (reviewed 29th December 2009)I had the pleasure of sampling many (okay far too many) of these over the Christmas holidays, and I have to say that these were the best chocolate chip... | |
potato tuna olive reviewed by westerFrom: Bread tomato garlic (reviewed 29th December 2009)Good combination, well executed.
The amount given is as a side salad, as a main dish you could double it.
I might add red onion or hardboiled eggs, although... | |
Apple, Peach or Plum Cake Cockaigne reviewed by rozeloriFrom: Joy of Cooking (reviewed 29th December 2009) | |
Rice Pilaf with Currants and Pine Nuts reviewed by andrewFrom: How to Cook Everything: 2,000 Simple Recipes for Great Food (reviewed 28th December 2009)This is a pretty good pilaf - the currants, pine nuts, cumin and cinnamon give it a middle-eastern flavour. It didn't cause fireworks of flavour though... | |
Roasted Goose reviewed by andrewFrom: The Cook's Illustrated Complete Book of Poultry (reviewed 28th December 2009)This is a comprehensive and very useful guide to roasting a goose. We used it to roast our very first goose and it came out perfectly. I read various directions... | |
Armenian Nutmeg Cake reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 28th December 2009) | |
Apple Crumble reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 28th December 2009) | |
Apple Cake reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 28th December 2009) | |
Apple Brown Betty reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 28th December 2009) | |
Anzac Biscuits reviewed by digifish_booksFrom: Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library) (reviewed 28th December 2009) | |
Italian Chicken with Anchovies and Olives reviewed by kaye16From: The Art of Cooking for Two (reviewed 28th December 2009)Yum! | |
Yucatan Red Snapper Fillets reviewed by kaye16From: The Art of Cooking for Two (reviewed 28th December 2009)Very good. I use whatever fish is available. Chipotle flakes instead of crushed chili are good. | |
Zucchini Potato Soup reviewed by digifish_booksFrom: Fruit & Vegetable Cookbook (reviewed 28th December 2009) | |
Strawberry Shortcake reviewed by digifish_booksFrom: Fruit & Vegetable Cookbook (reviewed 28th December 2009) | |
Strawberry Rhubarb Sauce reviewed by digifish_booksFrom: Fruit & Vegetable Cookbook (reviewed 28th December 2009) | |
Vegetable Spaghetti reviewed by kaye16From: The Art of Cooking for Two (reviewed 28th December 2009)A good, simple tomato sauce for spaghetti. | |
Artichoke Spaghetti reviewed by kaye16From: The Art of Cooking for Two (reviewed 28th December 2009)Another household favorite. Don't feel like cooking anything? This is it. I frequently make it vegetarian without the added ham. And sometimes I stir in... | |
Pear and Ginger Custard Dessert reviewed by digifish_booksFrom: Fruit & Vegetable Cookbook (reviewed 28th December 2009) | |
Sour Cream Parmesan Noodles reviewed by kaye16From: The Art of Cooking for Two (reviewed 28th December 2009)Main and/or side. Reheats well. | |
Delicious Grapefruit Pie reviewed by digifish_booksFrom: Fruit & Vegetable Cookbook (reviewed 28th December 2009) | |
Crêpes reviewed by kaye16From: The Art of Cooking for Two (reviewed 28th December 2009)Excellent recipe and instructions for making crêpes and all the things you can do with them. | |
Cauliflower Bacon Soup reviewed by digifish_booksFrom: Fruit & Vegetable Cookbook (reviewed 28th December 2009) | |
Moist Carrot Ginger Cake reviewed by digifish_booksFrom: Fruit & Vegetable Cookbook (reviewed 28th December 2009) | |
Wholemeal Banana Coconut Cake reviewed by digifish_booksFrom: Fruit & Vegetable Cookbook (reviewed 28th December 2009) | |
Yoghurt Salad Dressing reviewed by kaye16From: The Art of Cooking for Two (reviewed 28th December 2009)One of our favorite salad dressing. Simple to make, | |
Breakfast Sausage with Fresh Ginger and Sage reviewed by AnkoCuppFrom: Charcuterie (reviewed 27th December 2009)This seemed like the easiest recipe in the book, so it's the one I started with. It's pretty much just running pork shoulder, ginger, garlic, and sage... | |
Tuscan Bean Soup reviewed by MsLioness874From: Around the World in350 Recipes (reviewed 26th December 2009)modifications needed: none, great as printed
difficulty level: beg/intermediate
time: no more than an hour
This simple recipe is absolutely tasty and... |