Rosemary Swordfish on Vegetable Couscous Cooking Light, July 1997 This was pretty good. I didn't have enough couscous so it was a little runny and I had to use a slotted spoon, but it tasted really good. The rosemary and the fish was a nice combination. I sprinkled some lemon juice over the fish before I served it which brightened the flavors a bit. Knife Cutting board Measuring cups and spoons Nonstick skillet Small saucepan Bowl Spatula … [Read more...]
Brown Soda Bread
Brown Soda Bread Cooking Light, March 2004 Yum Yum and even more YUM! This was REALLY good and full of fiber to boot! It wasn't hard to make and made for really good leftover snacks. Meausing cups and spoons Mixing bowl Wooden spoon Whisk Baking pan … [Read more...]
Corned Beef and Cabbage Dinner
Corned Beef and Cabbage Dinner Cooking Light, MARCH 2003 Well, it's not too hard to mess this up. Of course I made it in the crockpot and didn't do the mustard breadcrumb topping thing. I did, however, add too much pickling spice so it was a little on the allspice and clove side for my liking. Of course, I ate ALL the leftovers because CTM isn't too fond of corned beef. Oh well! All the more for me! Knife Cutting board Measuring cups and spoons Crockpot Wooden spoon … [Read more...]
Creamy Stove-Top Macaroni and Cheese
Creamy Stove-Top Macaroni and Cheese Cooking Light, June 2006 It definitely was creamy, but it wasn't very cheesy. I mixed sharp RF cheddar with Sargento's four cheese Mexican mix. I think you need almost all sharp cheddar to make this cheesy. It was easy to make, and made A LOT of mac n cheese. We still have more than half of it in the fridge for left overs. December 24, 2008 - I revisited this recipe today. I only made a half a batch because this does make a shit load of macaroni and … [Read more...]
Garlic and Ginger Rice (Com Gung Tuong)
Garlic and Ginger Rice (Com Gung Tuong) Cooking Light, August 2004 This was the perfect side dish to the Hoisin Pork Tenderloin. I think I would add more ginger, though. It didn't have enough ginger flavor to suite me. I sauteed the garlic and ginger and dumped it in the rice cooker with brown rice instead of basmati rice. The short grain brown rice needs more liquid than the long grain brown and the white basmati. Knife Cutting board Measuring cups and spoons Small nonstick … [Read more...]
Red Beans and Rice with Smoked Turkey Sausage
Red Beans and Rice with Smoked Turkey Sausage Cooking Light, October 2007 I should have soaked the beans overnight and put this in the crockpot. We were supposed to have it Wednesday night for dinner. Oh well! We had KFC instead. *giggle* The directions aren't all that great. You saute the onion and garlic in a "pan" then you add the 10 cups of water to the "pan." Except a "pan" won't hold 10 cups of water. Then it talks about a "Dutch oven" later on, but doesn't tell you to saute the onion … [Read more...]
Hoisin Pork Tenderloin
Hoisin Pork Tenderloin Cooking Light, April 2007 This was REALLY good. I can't put much on the sauce, though. The glaze was excellent on the pork, but you cook the marinade and serve it on the side. It just tasted like salty garlic to me. I don't think I would put some over my pork next time. The marinade becomes a nice crusty glaze over the pork. It went really well with the Garlic and Ginger Rice we made. That and some sugar snap peas made for a very filling meal. Mini … [Read more...]
Wild Mushroom and Beef Stew
Wild Mushroom and Beef Stew Cooking Light, December 2005 So, I didn't make this as a stew so much as a roast. I didn't chop up the beef, cover it with flour, and brown it. I also made this in the crockpot yesterday for dinner. I reconstituted the porcini mushrooms in water as I didn't read the part about the broth, too. *giggle* I added baby bellas (cremini) and oyster mushrooms instead of white button mushrooms. It was MIGHTY tasty!! The mushrooms were REALLY yummy and there were plenty … [Read more...]
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