valbe's Bookshelf

  • Tasty and easy. Worked well for me using chicken breast cut in half horizontally and then 2 inch pieces.
    about Sheet-pan chicken & cheesy cauliflower gratin from Food52 added on May 26, 2021

  • I followed the instructions, word for word, and the dish turned out just like the picture - almost. Next time, before turning out onto a plate, I'll run a spatula around the edge to loosen the sides. I halved the recipe and used a stainless steel 8" skillet and parchment paper. Cooking time was about 30 minutes.
    about Tahdig from David Lebovitz added on May 12, 2021

  • I used the recipe online and also found that a number of ingredients listed weren't in the recipe. (see review from March 22, 2021). I used bone-in chicken thighs, and used a cast iron base (Le Creuset) tagine to brown the thighs. I made the sauce in a different pot and then added it to the thighs in the tagine and cooked it on top of the stove about 45-50 minutes. Was very pleased with the result and I hope it turns out just as good the next time. I didn't find it too hot; but maybe my Kashmiri mirch is a bit mild. I didn't add the Chat masala nor coriander leaves or shredded ginger.
    about Butter chicken from Rick Stein's India added on May 12, 2021

  • Page: 192. A great way to put together pasta primavera. Substituted broccoli and shredded Brussels sprouts for green beans and frozen baby peas, didn't have dried morel mushrooms nor tomatoes, and added grilled mushrooms and grilled chicken strips.

  • Always a winner - for many years.

  • End result is like jerky or candied beef. Not sure how this would work with raw beef but ideal for Sunday roast leftovers. Great for picnics, hikes, golf or long drives.
    about Dried spiced meat (Dendeng) from Complete Asian Cookbook added on April 23, 2021

  • You have to try this using blood oranges (as the recipe suggests)!
    about Maltaise sauce from Best of Gourmet 1991 added on April 05, 2021

  • I halved the recipe so the pan size was a bit of a guess. I spread the mixture out to about 1/2-5/8 ", using pie weights to take up the extra space which was easy to do. Recipe quick, easy, tasty and I will make it again.
    about Coconut oat and chia muesli bars from DonnaHay.com.au added on March 27, 2021

  • The Headnote comment was "fling open the fridge door and see what we have" which I did and happened to have all the ingredients. A good recipe to do just that! I also added the mushrooms lurking in the fridge, but fried them first along with the ham.

  • Haven't made this for years but made it yesterday and it was as good as I remembered. I use a small (cereal) bowl rather than a loaf pan. After removing plastic wrap, the dish does need something sprinkled on top for presentation: pine nuts, chopped walnuts, fresh parsley, ???
    about Candace's basil cheese loaf from New Basics Cookbook added on March 21, 2021

  • I have made this sooo many times over the years, making slight adjustments, and it always comes up a winner. Yesterday, I slit a pocket in the chicken breast and stuffed in a piece of brie, omitting the feta. Chopped the red pepper along with some celery, green onion, herbs, white pepper to top the chicken breast. The mixture seemed a bit wet but in the end I think it helped to keep the chicken breast moist. Will do that again!

  • This worked ok to good for me. I used mirin and dandelion honey for the Shaoxing wine and brown sugar, cut the cornstarch back to 2 teaspoons and also added mushrooms. I will make it again!
    about Easy shrimp and broccoli stir-fry from Kitchn added on March 03, 2021

  • This is very good as written, no changes required! Don't skimp on the lemon juice.

  • This is so easy and so tasty.
    about How to make chicken Marsala at home from Kitchn added on January 06, 2021

  • 2021/01/03. Rather exotic especially with the rosewater icing so reserve for well-traveled friends. I used homemade Ras el hanout with rosebuds but any good quality Ras el hanout would be fine. Needs a strong cup of tea or a ristretto.

  • 2021/01/02: I chose one of my book recipes for Ras el Hanout with whole spices to grind and dried rosebuds/rose petals. Used long pepper instead of cubeb pepper. I am very pleased with the blend.
    about "Faux" ras el hanout 1 from Food of Morocco added on January 03, 2021

  • Only four ingredients (not counting the olive oil & butter) and dead easy. Broccoli with garlic and Parmesan cheese, no surprise. The rosemary was but this will not be the last time I pair the two together. Good-bye boring steamed broccoli!

  • Best straight out of the oven and great along side a lot of different recipes: muffins, quick breads, crepes Suzette, over ice cream, etc. I used the liquid from making mixed peel but the white wine, most likely, would also be good.
    about Spiced apples from Inn Food added on November 28, 2020

  • Another standby from New Basics. I use red onions and add the apple along with some freshly grated beetroot about 20 minutes before serving. Excellent.
    about Red cabbage braised with vinegar and bacon from New Basics Cookbook added on November 28, 2020

  • 20/11/26 Easy to do and so much better than grocery store candied peel, I made this to make Panettone! Now to find a good recipe.
    about Mixed peel from Cooking Class Cookbook added on November 26, 2020

  • Great recipe. Will make again and, like this time, will not change a single thing,
    about Roasted cabbage with walnuts and Parmesan from Smitten Kitchen added on November 24, 2020

  • A different and interesting way to serve macaroni & cheese. A bit bland on its own so does need the zucchini pesto or similar accompaniment. Also the truffle oil, which I didn't have.
    about Truffled timbales with zucchini pesto from Macaroni & Cheese added on October 29, 2020

  • I will make this again but next time I will use the garnishes: fresh tarragon and pistachio nuts. I think they would add to the flavor and the presentation.
    about Chicken, potato, and prune hotpot from Samarkand added on October 20, 2020

  • Can substitute Chinese black tea (China tea) for Lapsang Souchong.
    about Moroccan mint tea from Herb Book added on September 25, 2020

  • Can substitute all-purpose flour and baking powder for self-raising flour. For Recipe Type this is more like Bread & buns, sweet (quick/tea bread) for Afternoon tea rather than Bread & rolls, savory.
    about Avocado and banana bread from Inn Food added on September 20, 2020