Frozen Peanut Butter Pie Cooking Light, AUGUST 2007 YUM! That's about all I can say about this pie. It's easy to make and the filling is TO DIE FOR! I even put the left over filling in ramekins in the freezer because I didn't want to waste it. I WOULD, however, make the crust differently. It was very doughy and pasty and I just didn't like it. I was expecting something more graham cracker-y. I would either buy on or make one. It had a great peanut butter taste, didn't take long to make, took … [Read more...]
African Chicken in Spicy Red Sauce
African Chicken in Spicy Red Sauce Cooking Light, OCTOBER 2006 Okay, so there are A LOT of spices in this one, but if you do ANY kind of baking AT ALL you have them on hand anyway. I keep that Berbere in my pantry ready to go for the next round. The first time I made this, I omitted the wine. Tasted fine and the sauce was thicker. The second time I made it, I used a dry white wine. The sauce was thinner and for some reason it was hotter this time. We used chicken breasts the second time … [Read more...]
Tuna Romanoff
Tuna Romanoff Cooking Light, JANUARY 1995 Photo courtsey of Food Fan at allrecipes.com This recipe, to me, seemed like a traditional Tuna Noodle Casserole with the addition of mushrooms and pimientos. I never add the pimientos. Just can't bring myself to pay that much for a jar of them. I may try some roasted peppers next time, though. This time I made the recipes with whole wheat noodles. I don't think I would do that again. For some reason, it detracted from the taste of the Parmesan … [Read more...]
Home-Style Meat Loaf
Home-Style Meat Loaf Cooking Light, MARCH 1998 Photo courtesy of Southern Living, APRIL 2005 This meatloaf was DELICIOUS! I would use a thermometer, though, mine was a little under cooked after the allotted time. We're making this tonight for dinner, too. The sandwiches and left overs from this recipes are BETTER after a day or two. I actually can't wait to go home and make it so I can eat it!! We're making mashed potatoes to go with it, and probably some green beans or mixed veggies. Measuring … [Read more...]
Country-Fried Steak with Mushroom Gravy
Country-Fried Steak with Mushroom Gravy Cooking Light, MARCH 2002 I've made this a few times before. It's always the same two things. 1 - How to keep the coating from cooking off when you first put it in the pan and 2 - How to keep the steaks from getting soggy while you're preparing the gravy. When I make this, the first side gets nice and crispy while I watch the flour just melt off the top as it's cooking. It doesn't seem to matter what type of meat I use, they all do the same thing. I … [Read more...]
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