Chicken and Dumplings from Scratch Cooking Light, DECEMBER 2005 This was really good. I made the dumplings a little bigger than called for so they needed to cook a little longer turning in the middle of the cooking time. I think I took this for lunch the rest of the week. The chicken was just enough, the broth just thick enough, and the perfect amount of veggies. It's on the make again list definitely!! Knife Cutting board Measuring cups and spoons Stock pot Mixing bowl Wooden spoon Teaspoons … [Read more...]
Home-Style Meat Loaf (Cooking Light)
Home-Style Meat Loaf Cooking Light, MARCH 1998 I love this recipe. I shape it in a loaf pan, and then put it on a roasting rack covered in aluminum foil to get rid of some of the grease that comes out. The ketchup glaze is deliscious, too!! I always grate the onion and garlic so there's no chunks, but you get the flavor throughout the meatloaf. I do the same with meatballs, too. How can you screw up meatloaf?? Knife Cutting board Microplane grater Mixing bowl Loaf pan Roasting pan with rack … [Read more...]
Superfast Salisbury Steak
Click here for recipe Cooking Light, JANUARY 2001 This recipe tasted weird. I don't know if the was the beef or what, but it did just taste strange. We used beef instead of turkey, which I'm weaning CTM from the whole ground poulty tastes gross thing. It's working after last night! Yipee!! We also used some french onion soup we had in the fridge from the previous week, but that shouldn't make THAT much difference. I don't know that I would make this recipe again. It really did just taste … [Read more...]
Beef Stroganoff
Beef Stroganoff Cooking Light, APRIL 2007 How can you go wrong with Beef Stroganoff?? You can't really. This was deliscious as usual. Made a bit of a mess with the pots, but it was worth it. This is already on my Make Again list. Knife Cutting Board Measuring cups and spoons Large saute pan Medium pot … [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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