Linguine with Clam Sauce recipe Cooking Light, November 2001 This was a much better recipe than one I've tried before. It's the bacon...and the clams. This time I bought Bumble Bee chopped clams. They were tender and tasty and weren't rubber the next day for lunch. Yes, I had it for lunch the next day. Tossing the pasta with the sauce helps the pasta to absorb some of the sauce so there's not some soup in the bottom. I do, however, wish I had some bread to sop up the rest of the sauce though. … [Read more...]
Marinated Potato-and-Artichoke Salad
Marinated Potato-and-Artichoke Salad recipe Cooking Light, May 1999 This was pretty good. It wasn't cold when we ate it. It was kind of room temperature. I'm sure it would be better cold. I'll be having it for lunch tomorrow. It should be better cold. Not that it was bad at room temperature, but to me, salads should be cold with the exception of German potato salad. Maybe this is supposed to be kind of like that? I always have a tendency to overcook the potatoes, which I kind of did this time, … [Read more...]
Smoked Paprika Pork Chops with Bell Pepper and Corn Relish
Smoked Paprika Pork Chops recipe Cooking Light, April 2005 This was pretty good and easy. I didn't use canned corn because I already had frozen corn and thought I would juse use it up. Being as we didn't have anything else with it, we ate most of the corn relish that night. I didn't put the full amount of the cider vinegar in as CTM doesn't really like vinegar all that much. I put in about 1/2T just for the flavor to make it a relish. It was supah easy and tasty, so I'm sure we'll be making … [Read more...]
Lemon-Blueberry Muffins
Lemon-Blueberry Muffins recipe Cooking Light, April 2003 Yes, for some reason I got a muffin bug up my butt yesterday. I made these along with the Banana Corn Muffins to take to work. They were really wasy to make, too. Our grocery store had blueberries on sale and I thought these would be perfect to try. They were really moist and very lemony. I think they could use just a little more sugar to the mix, but that's just me. The blueberries were HUGE and exploded in the muffins. You can use … [Read more...]
New York-Style Pizza Sauce
New York-Style Pizza Sauce recipe Cooking Light, July 2009 So, apparently I can't read cans. I grabbed petite diced tomatoes, but when I started to make the sauce, I realized I bought a can with green chiles. *snort* I couldn't tell when I tasted the sauce and when I ate the calzone that it had green chiles in it. The sauce was rather tasty!! I, of course, added more garlic than it calls for. We LOVE garlic so I usually double what the recipe calls for. I couldn't really taste the oregano or … [Read more...]
Sole with Tarragon-Butter Sauce
Sole with Tarragon-Butter Sauce recipe Cooking Light, January 2007 Again, we used flounder. There wound up not being a lot of "sauce" when we were done. Watch it carefully, as it took less time to reduce than in the instructions. We didn't use white wine, but it would have added a nice layer of flavor to the sauce and compliment the tarragon. We didn't use butter but ICBINB instead. Butter may thicken it a little better, but I can't imagine it would have made THAT much difference. We served … [Read more...]
Braised Chicken Thighs With Carrots and Potatoes
Braised Chicken Thighs recipe Southern Living, February 2006 This wasn't as good as the other braised chicken thighs with carrots and potatoes I already tried. Braised Herb chicken thighs or something like that. It was about the same as far as prep time and what not, but you through it in the crock pot and let it cook all day. It didn't seem like there was enough liquid to cook the carrots and potatoes, so I added a little more. It was okay, but I think I'd rather make the other one. Measuring … [Read more...]
Parmesan and Sage-Crusted Pork Chops
Parmesan and Sage-Crusted Pork Chops Cooking Light, December 2008 Who can't resist fried cheese?? These were SUPAH good. I used a whole grain english muffin instead of white bread. Added a little more fiber than the recipe called for. I pulsed the bread crumbs, then added the chopped sage and then the parmesan to break it up a little more. I had pre-shredded cheese and thought it was too large for the recipe. It was really good. I mean make again soon good!! Measuring cups and … [Read more...]
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