CL's 10 Best Recipes Ever!

[kentgirl]

I just came across the listing of CL's 10 Best Recipes Ever, and decided I would try them all (not all at once of course). Anyway, I chose to make the Chiles Rellenos Casserole last Sunday. I was very disappointed! Although my son and husband ate it, they didn't much care for it. I thought it was bland, and I didn't much like the texture. I was surprised it made the Top 10 since there are so many other CL recipes I've tried that are so much tastier!

Obviously, everybody has different tastes, but I'm wondering if anybody else has made this dish, and what you thought of it. Also, before I try another Top 10 recipe, does anybody have any on the list that you particularly like.

[andrea]

the tex-mex black bean dip is GREAT!!!

[RUSTYSMOM]

I have actually tried the chille relanos casserole a few times and really loved it - nice and spicy. The tex mex black bean dip is also delicious.

I belive the Italian cream cake is also listed? THis is fabulous!

[S]

What else was on the list? Would you mind posting the list. Thanks.

[kentgirl]

Here's the list:
1.Italian Cream Cake
2.Mocha Fudge Pie
3.Raspberry-Almond Coffeecake
4.Sour Cream Pound Cake
5.Tex-Mex Black Bean Dip
6.Vidalia Onion Risotto With Feta Cheese
7.Chiles Rellenos Casserole
8.Garlic-Rosemary Roasted Chicken
9.Greek Style Scampi
10.Hearty Lasagna

[Mandy]

Tex-mex black bean dip? Yummy. What issue is that in? If it's not too much troble could someone post it? Thank you, thank you!

[Grace]

Mmmmm....this dip IS good!!!

CookWare(tm) from Cooking Light(r)

Tex-Mex Black Bean Dip

SOURCE: Cooking Light YEAR: April 1997 PAGE: 113

INGREDIENTS FOR 13 SERVINGS:
1 (15-ounce) can black beans, drained
1 teaspoon vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup diced tomato
1/3 cup mild picante sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

INSTRUCTIONS:
Guaranteed to enliven any gathering, this piquant dip first appeared in our
November/December 1994 issue. Be sure to keep a can of black beans in the
pantry and some reduced-fat Monterey Jack cheese in the refrigerator at all
times. That way you'll have a warm, spicy welcome for whomever drops in.

1. Place beans in a bowl; partially mash until chunky. Set aside.

2. Heat oil in a medium nonstick skillet over medium heat. Add onion and
garlic, and saute 4 minutes or until tender. Add beans, tomato, picante sauce,
cumin, and chili powder; cook 5 minutes or until thick, stirring constantly.
Remove from heat; add cheese, cilantro, and lime juice, stirring well. Serve
warm or at room temperature with fat-free corn or flour tortilla chips. Yield:
1-2/3 cups (serving size: 2 tablespoons).

NUTRITIONAL INFORMATION:
CALORIES 42 (21% from fat); FAT 1g (sat 0.4g, mono 0.2g, poly 0.2g); PROTEIN
2.6g; CARB 6.2g; FIBER 1g; CHOL 2mg; IRON 0.6mg; SODIUM 136mg; CALC 30mg

[kentgirl]

It might be easier to just post the link where all of these recipes can be found:
http://www.cookinglight.com/special/tenbest.asp

[LSB]

The Mocha Fudge Pie is wonderful too!

[Joyce]

I have had at least 10 people ask for the mocha fudge pie recipe. No one can believe it is "healthy".

[Marcie]

We also didn't like the chiles rellenos casserole because it was too bland. I remember thinking at the time, in Denver we have better exposure to southwestern flavors. Anyone who eats rellenos regularly and is expecting that flavor would be disappointed with this recipe. It reminded me of a joke my sister told me when she went to college in Minnesota: How do you make salsa in Minnesota? First you start with a can of cream of mushroom soup... and if you want it extra spicy, use milk instead of water. (No offense of course to you northerners!) But this recipe did make the top 10 list, so maybe others are coming at it from a "comfort food" point of view.

As for the other Top 10's we tried: We loved the Italian Cream Cake, the Mocha Fudge Pie, the Tex-Mex dip, the roasted chicken, and the lasagna (time consuming but worth it).

[BethR]

I've made the Greek-Style Scampi. I really liked it -- it was very flavorful and pretty simple to make.

Beth

[Denise]

I've made the Tex Mex Bean Dip and the Garlic Rosemary Chicken. Definately worthwhile! Both were great!

[beacooker]

I lived in San Antonio for the last 8 years (although I'm no longer there), and I have to say that my husband and I really like the Chile Relleno Casserole a lot. It is nothing like a Chile Relleno, but its still very good. Like Marcie said, I think it's more comfort food than a Southwest or Tex-Mex dish.

The other dishes I have tried from the top 10 list are the Sour Cream Pound Cake (very, very good), the Greek-Style Scampi (love it, but can only make it when my husband isn't around, because he hates feta), and the Hearty Lasagna (tasted pretty good, but not worth the effort).

Is it just me, or does Cooking Light come up with an awful lot of best recipe lists?

[laden]

I didn't like the chile rellenos casserole either. Made it one time and had no desire to make it again.

Loved the fudge mocho pie, tex-mex bean dip, greek skampi and the vidalia onion feta risotto.

[Karen from VA]

Originally posted by Marcie:
[B How do you make salsa in Minnesota? First you start with a can of cream of mushroom soup... and if you want it extra spicy, use milk instead of water. .[/B]

Tip from a native Scandinavian Minnesotan: If you're making it for company, top it with marshmallows
Karen



[This message has been edited by Karen from VA (edited 10-17-2000).]

[alli]

Has anyone tried the Jamaican bannana bread?
I can't believe that it didn't make the list-everyone loves it!

[lorilei]

I must come to the defense of the poor, maligned chiles rellenos casserole. http://www.cookinglight.com/bbs/smile.gif He has been accused many times of being bland, lifeless... and he is (as are many of CLs recipes, presumably so as not to scare the faint of heart).

However, I've found that with a few nips and tucks (a few more spices) and a bit of love and attention, he comes out to be a lovely little dish.

[Pat]

I agree that the Italian Cream Cake and the Mocha Fudge Pie are delicious. They received my husband's highest rating. However, my two favorite CL recipes are Classic Beef Tenderloin and Pork Tenderloin with Dried Cherry Chutney and Caramelized Onion Sauce. The Pork Tenderloin recipe is in the new supplement, but I have never heard anyone comment on the beef tenderloin recipe.

[Denise]

Pat- Could possibly post the recipe for the Classic Beef Tenderloin? We just got an elk and I would love something good to do with the tenderloin!

[Pat]

Denise, I would be glad to. I hope you enjoy it as much as we do. It is an easy meal to do and I like this recipe better than about any. I am not a meat lover, but I do like this.

* Exported from MasterCook *

Classic Beef Tenderloin

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 trimmed beef tenderloin -- (3-1/2-pound)
1 1/2 cups dry vermouth -- divided
1/4 cup extra-virgin olive oil
1/2 cup minced shallots
3 tablespoons minced fresh or 1 tablespoon dried
tarragon
1 tablespoon minced fresh or 1 teaspoon dried thyme
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 garlic cloves -- minced
Cooking spray
1 1/4 cups fat-free less sodium chicken broth
2 tablespoons tomato paste
1 teaspoon prepared horseradish

INSTRUCTIONS:

1. Fold under 3 inches of small end of tenderloin, and tie tenderloin with string at 2-inch intervals. ombine 1/2 cup vermouth, oil, and next 6 ingredients (oil through garlic) in a large zip-top plastic bag. Add tenderloin to bag, and seal. Marinate in refrigerator at least 8 hours, turning bag occasionally.

2. Preheat oven to 450 degrees.

3. Remove the tenderloin from bag, and discard marinade. Place the tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 450 degrees
for 35 minutes until thermometer registers 145 degrees (medium-rare) or 55 minutes to 160 degrees (medium). Place tenderloin on a platter, reserving drippings. Cover tenderloin with foil, and let stand 10
minutes. Remove string before slicing tenderloin.

4. Place 1 cup vermouth in a saucepan; bring to a boil, and simmer until reduced to 1/2 cup (about 9 minutes). Stir in broth; bring to a boil, and simmer 10 minutes. Stir in reserved drippings, tomato
paste, and horseradish. Serve sauce with tenderloin. Yield: 8 servings (serving size: 3 ounces meat and about 1/4 cup sauce).

NUTRITIONAL INFORMATION:
CALORIES 209 (42% from fat); FAT 9.7g (sat 3.3g, mono 4.4g, poly 0.5g); PROTEIN 24.8g; CARB 2.9g; FIBER 0.2g; CHOL 71mg; IRON 3.3mg; SODIUM 244mg; CALC 12mg

Source:
"Cooking Light, Dec, '99, p. 99"

[emilycat]

I also just made the Greek Style Scampi -- tonight for dinner. It was very easy to make, and really tasty.

[bijoux22]

I agree with everyone about the Greek Style Shrimp Scampi, very tasty & very easy!

[Gwenniver]

Ooh, ooh...

Could somebody post the recipes for Mocha Fudge Pie and Chiles Rellenos Casserole? They both sound yummy but I only starting collecting Cooking Light when I found it at the newstand at work in 1998... http://www.cookinglight.com/bbs/frown.gif

I'm already drooling...

[S]

Gwenniver,
Go to the following address and all the top 10 recipes are listed. http://www.cookinglight.com/special/tenbest.asp#mocha
Just click on the ones you want to see. http://www.cookinglight.com/bbs/smile.gif

[ML]

If you are looking for any of the recipes- they are also all listed in the new Complete CL Cookbook!

[andrea]

valerie- finally! i also love feta, onions, & risotto but i didn't like that one... much to salty and just kind of weird tasting.

i thought the scampi was good but not fabulous. the sauce was a little thin. the chicken was good but i'm getting to be a bone snob. i know "bone-in" tastes better but it's a pain!

[MrsReber]

Ditto on the ristto. Maybe I didn't cook it right, too,but it didn't seem all that creamy to me. Nothing really all that special and maybe even a little dry and sticky (which is why I think I didn't cook it right!)

[mightyh]

Hmmm. the vidalia onion risotto with feta is one of my all time favorites... I think it's so creamy... I add some asparagus in the final minutes of cooking and it's great.

[JodiL]

I loved the vidalia feta risotto, too. I used half chicken broth and half white wine. It was great! Maybe if you tried it with low sodium broth you'd like it better??

[lanie]

Valerie - would you mind posting the risotto recipe with sun-dried tomatoes and basil - just when you have a moment - I too made the Vidilia Onion one - I think next time I would dilute the veggie stock - just too salty....

[valeriek]

I've made the vidalia onion risotto with feta and just wasn't all that impressed even though I love risotto and feta cheese. It was so salty I had a hard time getting it down. They have a risotto with sun-dried tomatoes and basil that is out of this world and I think much better than the vidalia onion risotto.

[This message has been edited by valeriek (edited 10-19-2000).]

[CL Fan]

I, too was not overwhelmed by the risotto. I also tried the Greek Scampi - it was good, but I definitely would not rate it among my Top 10. Now, if you're talking the black-bottomed banana cream pie, flank steak with chutney bourbon sauce, confetti quesadillas, watermelon margaritas...I'd better stop!

[Beth Y]

My husband has already said that he is going to request the Italian Cream Cake for his birthday and it is not for months!

[valeriek]

Lanie,

I will definately post the sun-dried tomato with basil risotto. I got it out of the 1997 CL recipe book. Unfortunately I'm at work and the recipe is at home so I'll do it first thing Monday. Have a good weekend!

[Colleen]

Wow! This is a great site, I have just joined in.
I have tried the Tex-mex bean dip (it was incredible) the Garlic rosemary roasted chicken (not my favorite) and the sour cream pound cake (very good).

[valeriek]

Here is the Risotto with Sundreid Tomatoes & Basil. I really like this dish.

1 oz. sundried tomatoes, packed without oil (about 14 tomatoes)
1/2 cup boiling water
2 cups water
1 14 1/2 oz. can vegetable broth
1 teaspoon olive oil
1/2 cup finely chopped shallots
1 1/2 cup uncooked Arborio rice
1 cup dry white wine
3/4 cup freshly grated parmesean cheese
1/2 cup thinly slice basil
1/8 teaspoon pepper

1. Combine tomatoes and 1/2 cup boiling water in a bowl. Cover and let stand until soft (about 20 min.) Drain and chop tomatoes.

2. Combine 2 cups water and all of vegetable broth in a saucepan, bring to a simmer - don't boil. Keep mixture warm.

3. Heat oil in a saucepan over medium heat until hot. Add shallots and saute 2 minutes. Stir in rice and saute 5 minutes. Add wine and cook 1 minute or until wine is nearly absorbed, stirring constantly. Add 1/2 cup of broth mixture, stirring often. When liquid is absorbed, add another 1/2 cup of broth mixture, and keep repeating (stirring often) until each portion of liquid is absorbed (about 25 minutes). Add tomatoes, and cook 2 minutes, stirring constantly. Remove from heat, stir in cheese, basil, and pepper.

I forgot the nutritional information. Like I said before, this is from the 1997 annual recipe's cookbook. It is excellent!