Svadhisthana
05-01-2003, 08:46 AM
Here are the Cookbook Challenge Reviews from this mornings breakfast and last night's dinner.
The official beacooker TM rating system:
4- Great, will definitely make again
3 - Very good, will probably make again
2 - ok, but probably won't make again
1 - yuck
Sesame Noodles With Apasragus Tips
Rating: 3
This is very quick and easy to make. It can be served at room temperature or cold. DH and I found it to be a little too oily and when I make it again I will cut back on the oils (Chili and Sesame)she calls for. It has just a bit of spiciness to it but not too much and you could easily add or change veggies for your taste or the seasons.
Stock for Stir-Fries
Rating: 2-3
This is another one of the recipes within a recipe that Deborah uses. This was quick and easy too- assuming you have everything on hand and the time to make it.
It adds another level to those asian recipes calling for stock. I'd make it again but, I think I'd be more likely to use timesaving tetra packed veggie broth.
Stir Fried Mixed Greens
Rating:4
This is the recipe that uses the Stock for Stir-Fries.
Yet another quick recipe. I like that this recipe has options for the greens used; you never have to make it the same way twice. At the end of cooking the greens you remove them and add a bit of cornstarch to thicken the broth to make a sauce. This "sauce" is a bit thin and not really crucial as the greens are allready moist and have picked up enough flavor. I may skip the sauce part next time. DH and the kids also enjoyed this.
Hoisin Marinade
Rating: 3
I used this marinade on the tofu for the following recipe. I was afraid the sugar in the marinade would cause the tofu to burn but it didn't. It marninated for several hours but, overnight wouldn't hurt.
Golden Tofu
Rating: 3
This isn't really a recipe so much as instructions for preparing tofu. This was pretty much the way I made tofu before. A good basic recipe for those who have never mad tofu before but, nothing stellar.
Lemon Vebena Sherbet
Rating: 2-3
This was nice and creamy. It was odd to eat sherbet that wasn't bright orange or green like the storebought kind. I may make it again but, the other ices and sherbet recipes in the book (like Mango Sherbet) have greater appeal.
Multi-Grain Waffles
Rating: 3
I'm relatively new to making waffles-I just purchased my waffle iron this past winter and so far have only had success with the recipe that came with the iron. Other recipes I've tried have been to runny and produced thin soggy waffles. I was crossing my fingers with this recipe. The batter was medium thick and produced thick airy somewhat moist waffles. I enjoyed the taste and texture brought to the waffles by the addition of cornmeal and wheat and bran flakes. The recipe is also the first I've seen that doesn't call for sugar.
Blueberry Sauce
Rating: 2-3
I made this to go with the waffles but, as Deborah notes, it can also be used to sauce the Lemon Verbena Sherbet.
Blueberries aren't quite in season here so I used frozen rather than pay $12 for 3 cups of fresh called for in the recipe. I wasn't quite sure how this would turn out because it calls for molasses and cinnamon but the flavor is nice. I ate it with the blueberry chunks still in it. I think I'll strain and put it in one of those cute little syrup dispensers.
11 recipes down and only 1389 to go.
:D
Crystal
The official beacooker TM rating system:
4- Great, will definitely make again
3 - Very good, will probably make again
2 - ok, but probably won't make again
1 - yuck
Sesame Noodles With Apasragus Tips
Rating: 3
This is very quick and easy to make. It can be served at room temperature or cold. DH and I found it to be a little too oily and when I make it again I will cut back on the oils (Chili and Sesame)she calls for. It has just a bit of spiciness to it but not too much and you could easily add or change veggies for your taste or the seasons.
Stock for Stir-Fries
Rating: 2-3
This is another one of the recipes within a recipe that Deborah uses. This was quick and easy too- assuming you have everything on hand and the time to make it.
It adds another level to those asian recipes calling for stock. I'd make it again but, I think I'd be more likely to use timesaving tetra packed veggie broth.
Stir Fried Mixed Greens
Rating:4
This is the recipe that uses the Stock for Stir-Fries.
Yet another quick recipe. I like that this recipe has options for the greens used; you never have to make it the same way twice. At the end of cooking the greens you remove them and add a bit of cornstarch to thicken the broth to make a sauce. This "sauce" is a bit thin and not really crucial as the greens are allready moist and have picked up enough flavor. I may skip the sauce part next time. DH and the kids also enjoyed this.
Hoisin Marinade
Rating: 3
I used this marinade on the tofu for the following recipe. I was afraid the sugar in the marinade would cause the tofu to burn but it didn't. It marninated for several hours but, overnight wouldn't hurt.
Golden Tofu
Rating: 3
This isn't really a recipe so much as instructions for preparing tofu. This was pretty much the way I made tofu before. A good basic recipe for those who have never mad tofu before but, nothing stellar.
Lemon Vebena Sherbet
Rating: 2-3
This was nice and creamy. It was odd to eat sherbet that wasn't bright orange or green like the storebought kind. I may make it again but, the other ices and sherbet recipes in the book (like Mango Sherbet) have greater appeal.
Multi-Grain Waffles
Rating: 3
I'm relatively new to making waffles-I just purchased my waffle iron this past winter and so far have only had success with the recipe that came with the iron. Other recipes I've tried have been to runny and produced thin soggy waffles. I was crossing my fingers with this recipe. The batter was medium thick and produced thick airy somewhat moist waffles. I enjoyed the taste and texture brought to the waffles by the addition of cornmeal and wheat and bran flakes. The recipe is also the first I've seen that doesn't call for sugar.
Blueberry Sauce
Rating: 2-3
I made this to go with the waffles but, as Deborah notes, it can also be used to sauce the Lemon Verbena Sherbet.
Blueberries aren't quite in season here so I used frozen rather than pay $12 for 3 cups of fresh called for in the recipe. I wasn't quite sure how this would turn out because it calls for molasses and cinnamon but the flavor is nice. I ate it with the blueberry chunks still in it. I think I'll strain and put it in one of those cute little syrup dispensers.
11 recipes down and only 1389 to go.
:D
Crystal