Spicy Honey-Brushed Chicken Thighs Cooking Light, March 2007 These were very yummy and spicy! I couldn't taste much of the honey, though. Hm... I coated the thighs in the rub that morning. Then we put them in the oven with the potato wedges, so we didn't broil them. After about 30 minutes, we took them out and basted the one side, turned them over, basted the other side, and put them back in to finish. After about 45 minutes at 450, they were done! I know we'll be making this one … [Read more...]
Chicken Thighs with Marsala-Mushroom Cream Sauce Over Noodles
Chicken Thighs with Marsala-Mushroom Cream Sauce Over Noodles Cooking Light, May 2001 Well, this one didn't turn out so great. The Marsala-Mushroom Cream Sauce Over Noodles was good, but the chicken was bad. I mean, it was bad before I cooked it apparently. It smelled fine to me, but didn't taste so good. *herck* So, we just had the sauce with the noodles. That was REALLY good and I can imagine the chicken thighs would have been mighty tasty with it. We'll have to try it again as thighs are … [Read more...]
Chicken Thighs with Goat Cheese Sauce and Tarragon
Chicken Thighs with Goat Cheese Sauce and Tarragon Cooking Light, May 2001 O M G these were deliscious!! There is A LOT of tarragon in this recipe, though. If you don't like licorice you might not like it. I had to buy two packages to meet the 1 1/2 cups in the recipe. I LOVE goat cheese, too. It's been the most recent addition to my cookinf reportoire and I LOVE it!! I make the Chicken with Rotini which is topped with goat cheese A LOT. It was strange to mix the cheese and the broth then add … [Read more...]
Risotto with Mushrooms and Parmesan
Risotto with Mushrooms and Parmesan Cooking Light, December 2002 YUM! Risotto is ALWAYS good. I don't think I've had a bad one yet, but then again, I haven't tasted the ones from Hell's Kitchen. *snort* I'd definitely make this one again. Knife Cutting board Measuring cups and spoons Medium saucepan for broth Large saucepan for risotto Wooden spoon Ladle … [Read more...]
Roasted Sausages with Beer-Braised Onions
Roasted Sausages with Beer-braised Onions Sunset, October 2002 Well, we didn't exactly follow the recipe. We had Shady Brook turkey brats that weren't already cooked, so I added them to the pan with the onions. When the onions were dine, we took them out and let the brats finish cooking. We argued over not having buns. I didn't think he was a big bun person, but apparently with sausages he has to have buns. *snort* We used New Castle Brown Ale because the store didn't have singles of Guiness. … [Read more...]
Chop-As-You-Go Pasta with Mushrooms and Ham
Chop-As-You-Go Pasta with Mushrooms and Ham Cooking Light, August 2000 This was VERY interesting, to say the least. It was a strange mix of flavors. I should have chopped the ham into a smaller dice, too. I don't know that I'd make this again. It was different... Knife Cutting board Measuring cups and spoons LARGE nonstick skillet Large saucepan for penne Wooden spoon … [Read more...]
Rosemary Swordfish on Vegetable Couscous
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...]
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