Roasted Eggplant "Salad" Cooking Light, AUGUST 1997 YUM! I have not been a huge fan of eggplant, but after having some roasted eggplant and babaganoush at DM's, I thought I'd try it again. This was DELICIOUS!! We didn't coat it with the "dressing". We just ate it the way it came out of the oven. I'm taking the leftovers for lunch today. Knife Cutting board Measuring cups and spoons Large mixing bowl Jelly roll pan … [Read more...]
Rosemary Potato Wedges
Rosemary Potato Wedges Cooking Light, NOVEMBER 1997 YUM! These were sooooooooooooo good! I had some fancy sea salt laying around - Hawaiian Red - that added a little sharpness to the salt. I roasted them as close to the top of the oven as I could to make sure they were nice and crispy. These we will DEFINITELY make again. Knife Cutting board Measuing cups and spoons Jelly roll pan … [Read more...]
Gratin Dauphinoise
Gratin Dauphinois (Scalloped Potatoes with Cheese) Cooking Light, JANUARY 2002 I've tried the CL scalloped potatoes and they are TOO WATERY!! These were perfect! We added more cheese, because 1/2 cup just didn't seem like enough. They were really good and the cheese got really brown on top, which I LOVE! I will probably take these and the ham we had with them for lunch tomorrow. On the MAKE AGAIN LIST!! Peeler Cutting board Measuring cups and spoons Mandolin or cuisinart Grater Small … [Read more...]
Two-Cheese Scalloped Potatoes
Two-Cheese Scalloped Potatoes Cooking Light, NOVEMBER 1998 Meh. The addition of ketchup and Worcestershire sauce makes this taste interesting to say the least. They were runny, undercooked, and the cheese didn't blend well with the milk mixture. I don't think I'll make this one again. If you decide to make it, cover it with FOIL so the potatoes can steam and cook so they're done in at least an hour. Mandolin or cuisinart to slice the potatoes Measuring cups and spoons Casserole dish … [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. … [Read more...]
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