Baz's

12out of12

Reviews

California Pizza Kitchen Thai Chicken Pizza

Posted by Kimke  

Delicious. I agree with other reviewers that you don't need as much sauce as they suggest, and that they definitely don't put that much on the real ones in the restaurant. (Also the CPK recipes seem to be pretty heavy handed on the cheese too, for... — Baz Oct 26, 2009

Recipe #62778

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Rosemary Honey Roast Leg of Lamb

Posted by Charishma Ramchandani  

I tried this as I was looking for an easy way to do a roast. It turned out beautifully and will now be my "standard" roast recipe. — Baz Oct 26, 2009

Recipe #48722

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Restaurant Style Indian Butter Chicken (Chicken Makhani)

Posted by ms.susan  

This is a cracker. Re Lobotomybunny's review below, the reason it's simmered for an hour is to reduce and therefore thicken the sauce. The 'allrecipes' version you mention (which incidentally is the same as Recipezaar's Charishma Ramchandani's... — Baz Oct 26, 2009

Recipe #206608

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Tuna Chilli Risotto (Low Fat)

Posted by Ninna  

Delicious! Had very little in the pantry except for a tin of tuna and felt like risotto. Found this recipe, had all the ingredients and went for it. I didn't use the extra stock to do the onions - I prefer to cook them in a tablespoon of olive oil... — Baz Aug 28, 2009

Recipe #178793

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Irish Beef Stew

(2 people found this helpful) Posted by Jellyqueen  

Great for the slow cooker. As other reviewers have said, the quantities for the liquids in the recipe are a bit light. I eneded up using 2 cups of Guinness and probably 2 to 3 cups of beef stock so that everything was covered in the crock pot.... — Baz May 5, 2009

Recipe #11970

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Tzatziki (Yoghurt, Cucumber, Garlic and Mint Dip)

Posted by Wendy-Bob  

This is excellent. I tried one or two others but this is the best. It's a must to do the draining process with the cucumbers otherwise it'll be too runny. Instead of mint I use half mint, half dill (and fresh if possible - well, from a tube... — Baz Mar 20, 2009

Recipe #239744

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Butter Chicken

Posted by Charishma Ramchandani  

I cook heaps of authentic delicious Indian food but have yet to find a recipe for that restaurant style Butter Chicken. This one is close and with some tweaking could be the one. My kids like Butter Chicken from restaurants (and out of a Pataks... — Baz Feb 16, 2009

Recipe #9250

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Lemon-Rosemary Grilled Chicken

(1 person found this helpful) Posted by jean  

We really enjoyed this - very fresh flavour. I cooked it on the barbecue, under the hood, and it was very tender and delicious. I only marinated it in the fridge for about 25 minutes and it was fine. I also added a few tablespoons of chopped fresh... — Baz Nov 13, 2008

Recipe #36719

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Moussaka

(1 person found this helpful) Posted by evelyn/athens  

Excellent recipe and I enjoyed the finished product immensely. I made half quantity and it worked out fine. I also used tinned diced tomatoes instead of tomato sauce. Next time I think I will add some red wine to the meat sauce as per some of... — Baz Apr 25, 2008

Recipe #59130

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Pacific Rim Honey Grilled Fish

Posted by ratherbeswimmin'  

This was terrific, thanks! My staple barbecue fish marinade was one I loved but was was getting a bit bored with (see my Barbecue Fish Marinade, so I looked for another. This is an absolute cracker! I followed the recipe exactly and used some... — Baz Dec 1, 2007

Recipe #54617

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Huey's Ras-Al-Hanout Lamb Shanks

(1 person found this helpful) Posted by Wendys Kitchen  

This was delicious. I stumbled across the spice Ras-Al-Hanout by accident and so searched for a recipe that used it. I had been impressed with Ian Hewitson's stuff before and so decided to give it a go. The first time I made it I did it in a heavy... — Baz Oct 30, 2007

Recipe #164865

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Million Dollar Chicken - Moroccan Style

(3 people found this helpful) Posted by Just Call Me Martha  

This was great. I also used chicken thighs which I believe give a richer taste. Substituting a couple of tablesponns of harissa paste for the salsa is a must - just add some more water to make up for the lack of liquid from the salsa. I will make... — Baz Jun 15, 2003

Recipe #50575

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