JULY RECIPE FEEDBACK!

[joanieb]

Tried 2 recipes in the July issue!

Made the Double-Chocolate (what a hook, CL!) Cream Pie last nite--my, my, my, oh my! Super easy, and delicious! I went even easier and used a prepared l-f graham crust (too hot to bake a crust, even with a/c!), and used Gharadelli's double chocolate chips (with that touch of bittersweet!) instead of semi-sweet chips. The 2 of us ate half of it at l sitting!

Also tried the very cooling Vegetable panzanella w/tuna--I liked this a lot! Tossed in a bit of feta for a bit more bite. Spousal unit grudgingly acknowledged it was "ok," but he has issues w/"just salad" for dinner anyway (don't most guys?)!

Am curious to hear feedback on the unusual sherbet & shortcake w/corn recipes from folks, please! And maybe somebody NOT suffering through 95 degree heat indexes like we are in central NC can try the intriguing lasagna & chicken chili recipes in the "take bake the freezer section" and report soon!

Ya gotta try that pie, folks!

[LynnSC]

I made the Black Forest Cherry Cheesecake for a dinner "party" last night. It was delicious. My husband said it was the best I have ever made. The most difficult part of it was pitting and slicing the cherries and that wasn't too bad. I am in SC just south of Charlotte so we are in the heat too! I would have to say the cheesecake was definitely worth the heat in the kitchen. :-)

I also served the Balsamic Vinegar Chicken from June 2000 "Back to the Best" along with Herbed Basmati Rice (1998 cookbook). I would say that it was overall the most successful dinner party I have put together and the most healthy. :-) I will definitely repeat all three dishes. The rice is super easy to make. If you need the recipe, I will post it.

Lynn

[Kathy]

OK! What is this "Eat your heart out?" I just got June's issue last week!LOL God Bless the postal system!!! I am focusing on the bright side..I will know exactly what to cook when I receive my issue!!!Please let me know of any winners in the "take bake the freezer" section!

[ElinorC]

I tried the Greek Lamb Burgers with Cucumber Sauce and thought the seasoning and other ingredients overpowered the taste of the lamb. The cold cucumber sauce didn't enhance the burger at all - just cooled it! Not a repeater for us.

[Marsha]

Made the Buttermilk-Apricot-Corn Sherbet - it's different....has a nice lemon-y undertone. Reminds me of fruit blended yogurt. It's not a repeater for us. Had the Southwestern Lasagna tonite - good taste but thought it was a bit dry - I prefer my lasagna to have some sauce with it. I didn't have enough spinach mixture to make the 4 cups called for, and the recipe requires an additional 1/4 C of cheese for the topping that is not reflected in the ingredients list. Would make the lasagna again but will add more salsa.

[joanieb]

DJFan88--Thanks for the recipe feedback! Was curious about this one!

Re: that uncooked egg thing! Don't know if they've come out in your area yet, but in central NC, we now have whole pasturized eggs, in the shell, yessiree! They cost about 20-30 cents more than regular eggs, and the white is a little milky, but supposedly safe to use any way you desire! Raw cookie dough fans, go for it again!

[CAROL ANN]

My Daughter and I just made the Black Bean-Taco Salad with Lime Vinaigrette it was 5 Star on a 5 star rating. The Blueberry Crisp was also very good. Next on my list is the Peanut Butter Banana Pie.

[tammy/MN]

i was on a roll this weekend, i tried 3 new recipes & loved them all.

from July 200, the southwestern lasagna, was very,very good & filling, though i couldn't find pinto beans, i used garbonzo beans & smashed them a little, & i used fresh spinach, it was hard to get the fresh blended w/ the ricotta cheese, i'm sure the frozen would have been easier. *****

from july 2000, black bean taco salad w/ lime vinaigrette...also very, very good. i actually used a real lime for it, as it called for, but usually sub bottled for, & i usually leave out the lime rind, but also decided to be daring & use it---BTW how do you grate rind? *****

from june 2000, blue cheese pepper steak wraps....also very, very good, but didn't know why they weren't considered a "faihita (sp, brain dead this evening)? i actually bought real blue cheese & found it wonderful, i had made it ahead of time, minus the blue cheese, & reheated it a few hours later adding the cheese then, & it was great, the cheese melted & everything. *****

tammy/MN

[DJFan88]

YUMMY!!!! I made the Peanut-Butter Banana Pie last night. It was spur of the moment, so had to use what was on hand- meaning- a prepared reduced cal. graham crust- skim milk
and only 2 c. of the bananas, also fat free cool whip. Also, was nervous about the eggs only being cooked in end for 1 min. so I used
Better than Eggs (eggbeater type) because they can be used uncooked. I know CL must keep some fat in the recipes to keep it tasting good, but in this case, all of my substitutions yielded YUMMY results! And I got the fat down to 5.7g according to my calculations(which could be flawed). I HIGHLY recommend this recipe-- just be sure to keep on top of the stirring of the custard, and don't start it on high. You don't want it to burn. I'm going to make it again for a cookout this weekend.

[NydiaC]

Tammy,

Pampered Chef (and I'm sure Williams Sonoma and others) have a "zester" you can use to easily grate citrus rind. Since I've discovered this I've decided it really makes a difference in salads. You can also use the small side of a cheese grater, but I think its a little harder, and the rind comes out in itty bitty pieces, whereas with the zester, they come out in attractive strips about 1/2 inch long.

[JodiL]

Tammy, I just made the pepper steaks wraps for dinner last (though I substituted feta for the blue cheese). It was pretty good, but it had a very "strong" taste to it...I'm not sure how to describe it. I think maybe it's because I didn't have red wine vinegar and used balsamic instead. Do you think it would change the taste a lot?

[JennyLiz]

Tammy- The newest gadget is called a rasp. It was reviewed in the May issue. It keeps the zest drier than a traditional zester. I wished I'd had one when making the Lemon Curd in that issue because my zester made long strips that I had to chop again.

[Shelly]

I'm drooling as I read all this.........still waiting for my July issue http://www.cookinglight.com/bbs/mad.gif!!!!!!!!!

[Natasha]

Hi,
The Curried Noodles with Scallops were good. In case anyone doesn t have this issue, I ll post the recipe. Just wanted to mention, though, that the calories stated for this recipe seem to be wrong. It says 32 calories per serving, and there is no way that can be right. Maybe there s a zero missing, so it s 320? Whatever ... Anyway, this may or may not be a repeater.

1/2 pound uncooked rice sticks (rice-flour noodles) or vermicelli
1 cup fat-free, less-sodium chicken broth
2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 large egg whites
1 large egg
1 tablespoon vegetable oil
1 cup (1-in.) sliced green onions
1 tablespoon bottled minced fresh ginger
1 1/2 teaspoons bottled minced garlic
1 1/2 pounds bay scallops
1/2 cup frozen green peas, thawed
6 tablespoons mango chutney
1 tablespoons chopped fresh cilantro

1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.
2. Combine broth, curry, salt, pepper, egg whites, and egg in a medium bowl; stir well with a whisk. Set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onions, ginger, and garlic; stir-fry 30 seconds. Add scallops and peas; stir-fry 3 minutes. Reduce heat to medium-low. Stir in noodles; toss well. Stir in egg mixture; cover and cook 5 minutes. Divide the noodle mixture evenly among 6 plates. Spoon 1 tablespoon chutney over each serving, and sprinkle evenly with cilantro.
Yield: 6 servings
Nutritional analysis given: Calories 32 (??) Fat 4.2 g protein 23.1 g carbs 49.6 g

[tammy/MN]

Originally posted by JodiL:
Tammy, I just made the pepper steaks wraps for dinner last (though I substituted feta for the blue cheese). It was pretty good, but it had a very "strong" taste to it...I'm not sure how to describe it. I think maybe it's because I didn't have red wine vinegar and used balsamic instead. Do you think it would change the taste a lot?

i used the blue cheese called for, never had feta so i didn't want to chance it, but i too didn't have red wine vinigar, so i used cider, it could have been the balsamic. i didn't notice a strong taste at all.

[MrsReber]

I made the black forest cheesecake for a bbq last weekend. It was a hit! My husband was barely able to rescue a peice for the two of us. I am sure I will be making this one again soon.

[Peggy]

Had the Cosmic Crab Salad with Corn Chips. It disappeared fast!! Everyone loved it. Did not make the corn chips, though. Instead, bought red, white and blue ones for the fourth of July.

The Cherry-Almond Coffeecake is outstanding!

I also made the Black Bean-Taco Salad with Lime Vinaigrette. I ended up doubling the dressing recipe because the salad seemed alittle dry. Otherwise, it was delicious.

[CATHIEA]

Another vote for the taco-bean salad with lime. Absolutely deeeeelicious. My husband, who has a "real guy" seems to have a genetic resistance to "only" have salad for dinner, raved about this one to the neighbors! Bravely overcoming my person aversion to fish wearing fuzzy knee socks, I made the Parisian Home-Style potato salad on the 4th (what a swell wife am I). Absolutely great! Although, I don't know why it couldn't be made with anchovy paste instead of 4 of the hairy little dudes.
CathieA, who will try the Java Chicken tonight (was that June or July?)

[SueK]

I made the Southwestern Lasagna, too. I added a bit more cheese (I love cheese!) but it was still great. It had just the right amount of sauce and wasn't too "soupy". I let it sit for the 24 hour period since I used no boil noodles. My family loved it. I will definitely be making it again!

[CATHIEA]

Home too late to make Java Chicken, which requires 45 minutes of cooking time in addition to prep! Luckily, because I made the baked shrimp with feta, I had all the ingredients for the Greek chicken dish that appeared in the Mediterranean Kitchen feature from last year. Oddly, it was the only recipe from that feature that I hadn't tried before. It was wonderful. The combination of raisins and capers was very unusual. I'm still committed to making the java chicken when I'm less pressed for time.
CathieA

[Natasha]

Hi,
Your positive feedback on the Taco Black Bean Salad has convinced me to try it - hopefully tonight! Sounds like you all served it as a main course and it was fine. Did you have any accompaniments? Do you have any ideas for accompaniments? Any comments on the serving size? I'm sure it would be enough for me but have my doubts that it would be enough on its own for my boyfriend. http://www.cookinglight.com/bbs/rolleyes.gif What is it about men and salads, anyway? Is there a book called "Real Men Don't Eat Main-Dish Salads" that I don't know about?


[This message has been edited by Natasha (edited 07-07-2000).]

[RunnerKim]

I made the black bean-taco salad everyone is raving about and agree that it is wonderful. It was plenty for both my husband and me as a main course (guess I have an unusual husband). We only did a half recipe (which is 2 servings).

I did make cornbread muffins to go with it.

Kim

[lorilei]

I'm dying to make the Java Chicken as well, CathieA http://www.cookinglight.com/bbs/smile.gif

45 minutes, though? I think it'll have to wait until next week http://www.cookinglight.com/bbs/smile.gif

[Shelly]

Add another vote for the black bean taco salad - it was outstanding. I did add some extra Ro-tel I had in the fridge (extra-hot, of course) and a red hot chili pepper from my garden. It ain't hot enough unless my nose is running!! CathieA you are too funny! I love to read your posts. As for me, I just don't think I can bring myself to each anything with anchovies in it, especially after your enlightening description (hairy little dudes?) NO THANKS!!! http://www.cookinglight.com/bbs/wink.gif I can't wait to try the blueberry and coconut pies!

[Angela]

In response to Natasha's questions about the Black Bean taco Salad...my mom (Carol Ann on this BB)and I made it for us and my dad and it was enough for 2 servings each plus about 1 cup left-over. The only ingredient we did not measure was the lettuce and we both thought it didn't look like the 6 cups called for, so the recipe as writen was plenty for the three of us (we usually always eat more than the suggested serving).

We did not have any accompaniment, just the tortilla chips. Though we had made the Blueberry Crisp for dessert so we didn't want to fill up too much http://www.cookinglight.com/bbs/smile.gif

[Peggy]

Last night I made the Curried Corn-Crab Cakes. The flavor was very good, but I had to add alot more dried bread crumbs to the mixture than the recipe said. The mixture was very moist and I had more stuck to my hands than formed in a pattie! The extra bread crumbs did help though.

CathieA - I am anxiously awaiting your comments on the Java Chicken recipe. I was going to make that earlier this week. I mentioned the unusual ingredient (ground coffee) to my husband and he looked at me like I was crazy. I lost my nerve. Now I think I will wait for positive feedback from someone else before I try it.

[Dns]

I made the Heavenly Apricot Cobbler Bars this weekend and though they were good, they were just okay, not great.

[kentgirl]

Another vote for Black Bean-Taco Salad with Lime Vinaigrette. I made this last night, and it was yummy! However, there is no way my husband and two sons (ages 20 and 22) considered this a "Main Dish Salad". They wanted to know what else was for dinner. In desperation, I made sandwiches!

As for me, I got what was left. It was very tasty---and I thought the dressing was especially good!

By the way.....I can't seem to find Baked Tortilla Chips in the stores anymore. Did they discontinue it??

[RunnerKim]

If they are discontinued - I've always made my own "baked tortilla chips" - by simply cutting up tortillas, spraying a cookie sheet, spreading them out, spray quickly the top of the tortillas and maybe sprinkling with salt and pepper (or other desired spices) and then baking. I dunno - probably 350 for about 10 minutes.

[kentgirl]

Thanks RunnerKim, I'll have to start making my own chips. They're probably better than store-bought.

Do you spray them with oil spray?

[RunnerKim]

Yes, I just use cooking spray - sometimes olive oil now that I have a mister, but I couldn't really tell the difference so don't bother. Actually if I don't want to season them then I don't bother to spray them at all.

I've just recently gotten my hands on some fat-free tortillas again. Seems back a couple of years when I lived somewhere else when I tried this with fat-free ones they burned faster, so keep an eye on them the first time you do it. But honestly it's very easy and quick to do - keep leftovers in a ziploc.

[Natasha]

Since we re talking about the taco salad again, I HAVE to gush again about that lime vinaigrette. (Please bear with me!) I use it not only in salads but as a spread on soft tortillas (with veggies, tuna, cheese ...)and as a dip for the leftover tortilla chips. It s that good - and that addictive! Guess this is the flavor of the week for me.
My boyfriend teases me about this - he expects everything to come with a side of lime vinaigrette...

[This message has been edited by Natasha (edited 07-13-2000).]

[kentgirl]

You're right about the Lime Vinaigrette--it is very good. Thanks for all the different ways to serve the Vinaigrette. I have a few really dumb questions...so here goes:
1 - When chopping cilantro, do you include the stems (and there's a million of them), or do you have to tear the leaves off before chopping.

2 - Why do you have to chop the cilantro BEFORE putting it the blender. It's just going to get blended anyway??

3 - Do you rinse the cilantro before chopping it? When I do, it gets soggy.

Thanks for your help!

[Shirley Panek]

Kentgirl -

Answers to your questions, in no particular order...

1) When chopping things like cilantro and parsley I usually break off about half to 3/4 of the stem, so I have mostly leaves.

2) I also usually rinse my cilantro because it feels gritty from the store. (Plus the fact that I always pick over the vegetables to make sure I have the best, and imagine a lot of other people do - and I think about all those hands touching MY veggies! http://www.cookinglight.com/bbs/wink.gif) To make sure it's not too soggy I either use my salad spinner or paper towel. I wrap up the greens (not too tight, and not too loose http://www.cookinglight.com/bbs/smile.gif ) until I think it's dry enough.

3) They probably have you chop it ahead so you have the right amount of cilantro. I don't like too much cilantro (something about the smell and flavor) so would want to make sure I have the right amount. But if you want - go ahead and tear some up, throw it in the processor, and pulse a few times before adding other ingredients. If you think you don't have enough, add more, or take some out. It's an easy step to do that first.

[alisome]

Tried the Pork- Ragout in the freezer section and it was a little plain, will have to add RO-TEl or something to spice it up. Hubby was not happy about the rosemary said it was a little too much. Will definitely try the salads above!

[Peggy]

CathieA

FYI - Might want to rethink making the Java Chicken. I posted my family's honest evaluation of this recipe about a week ago. I absolutely had to try it, but it was not terrific.

Good Luck!

Peggy

[food girl]

I think it is so funny that several of you have written about the black bean taco salad. I made it two weeks ago for my husband and he liked it so well that we had it again last week. I did double the vinaigrette the second time because we liked it so much.
A little tidbit about keeping cilantro from turning to slime is to put the stem ends in a large cup of water and wrap the top loosely with a paper towel, this keeps it from wilting and from getting gross as fast.
I guess you all know that you can grow cilantro from coriander seeds. It will even spring up this late in the summer if you keep it watered.

[CATHIEA]

Peggy- Thanks, I missed your post. No one had posted on the java chicken before, which was why I was obsessing.
CathieA

[CATHIEA]

2 July Recipes-
I made the Thai-Style Lime Swordfish this weekend. WONDERFUL!!!!!!! I can't wait to try the marinade/topping on chicken. I served it with soba-noodles recipe from 1995 (think), that was very similar to the peanutty noodles from this year.
Also- I made the 3-Layer Strawberry Cake (angel food with strawberries and frozen strawberry yogurt)to bring in to the office for my birthday treat. The only change I made was I brushed the 2 bottom layers with the strawberry-orange sauce before putting down the strawberry layers. Lots of women in my office are on Weight Watchers, it is 3 points per serving. Very "affordable."
CathieA- Who 1. STILL hasn't made the Java Chicken and 2. STILL hasn't finished June, but what the heck.

[daylily]

the Thai Summer Squash and Tofu with Fresh
Corn (pg 130 July2000) was positively
sublime. The roasted peanut oil is worth
the expense. I also made the blueberry
crisp, also good.

from June 2000: i loved the sesame shrimp
and couscous Salad--better than dining out!
I'm going to try the other couscous recipes
too. Also the Baked Shrimp with Feta was
fantastic, it will also become a favorite
at my table.

I stopped my subscription a few years ago
and didn't look at CL again until May. I
have restarted! Something's changed. The recipes are more exciting than I remembered. I really look forward to the issues now.