Salmon Croquettes with Rémoulade recipe Cooking Light, January 2005 I've kind of made this recipe before, but for some reason I don't see it on here. Note to self, buy the canned salmon in the small cans that does not have the bones and skin. O M G I had the hardest time removing all that from the salmon. It was just...well...gross! I don't care if it costs more because our stupid grocery doesn't carry the stuff in the pouches that's cheaper. *sigh* I never made the carrot salad. Just doesn't … [Read more...]
Boneless Pork Chops with Mushrooms & Thyme – Eating Well
Boneless Pork Chops with Mushrooms recipe EatingWell Magazine August/September 2005 This was really easy to make. There weren't enough mushrooms, I didn't think. I put in the 1 1/2 cups but once they cooked down, there weren't enough to suit me. I didn't get vermouth. I already have sherry and Marsala so I was NOT about to buy another cooking element that would sit in the cupboard until I made this recipe again. So, I used Marsala. It was good. The sauce didn't thicken...at all. It was just … [Read more...]
Smothered Pork Chops with Onions and Cheddar Grits
Smothered Pork Chops recipe Cooking Light, MAY 2003 We had these last night for dinner. I didn't have quick cooking grits (what self-respecting southerner does), but they didn't take that much longer to cook than the quick ones. You need a really large pan for the onions to brown and the chops to fry. The pan I chose didn't allow the onions to reach the pan. They sat on top of the chops. The broth didn't thicken all that much. I'm not sure if it was supposed to or not, so I made a slurry with … [Read more...]
Three-Cheese Baked Penne
Three-Cheese Baked Penne recipe Cooking Light, May 2008 I really thought there should be more sauce to this recipe. I cooked the pasta al dente per the notes, but there really wasn't a lot of liquid for them to continue cooking in. I would add more sauce the next time I made this. I put it in the oven for 10 minutes, preheated mind you, and after 10 minutes it wasn't hot and bubbly. I didn't care. We ate it warm because I was tired of having the oven on with the heat outside. Crumble the goat … [Read more...]
Flatbread Dough
Flatbread Dough recipe Cooking Light, July 2008 I wanted to make this recipe to go with the skillet chicken souvlaki. I wanted a flat bread to wrap the sandwiches in instead of regular pita bread which usually falls apart. So, I divided the dough into four instead of two. I don't think I put enough salt in the dough. It was a little on the bland side. Make sure you put the salt in or maybe add just a little more. The dough was easy to make and didn't take too long to proof. I rolled them out … [Read more...]
Fresh Whole-Wheat Pitas
Fresh Whole-Wheat Pitas recipe Cooking Light, March 2009 These were bland. I'm not sure if I put in the right amount of salt. I think I did, but they were really bland and needed more. The dough was easy to make and proof. It was a little on the sticky side even after proofing so I had to use quite a bit of bench flour to keep them from sticking to the rolling pin. I had never tried or used Greek yogurt before. If you haven't tried it, it's thick like sour cream and kind of has a tang like … [Read more...]
Multi-Grain Waffles
Multi-Grain Waffles recipe EatingWell Magazine, Spring 2003 I was looking for a waffle recipe that was similar in calories to the Eggo Nutri-Grain waffles and found this one. The initial investment was more than a box of waffles, but I'll get more waffles out of the ingredients in the long run. I didn't get 16 waffles out of this recipe. I used 2/3 cup per the recipe, but I still didn't get 16 waffles out of the recipe. I tried twice, too. I have a 4x8 waffle maker that makes 2 4" waffles. I … [Read more...]
Pork Chops Marsala
Pork Chops Marsala recipe Cooking Light, April 2007 We had some really thick pork chops, so I split them in half for more portion control and to speed up the cooking time for the chops. I started the mashed potatoes, then the eggplant, then went to work on prepping the ingredients for the pork while the other stuff cooked. I read the directions this time and knew they wouldn't take long to cook. In reading the directions, I saw that you add the extra flour to the pan and then the broth/Marsala … [Read more...]
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