More Reviews...

[JodiL]

Hey guys, I've been cooking a lot more lately and thought I'd post some miscellaneous reviews.

French Onion Soup with Beef and Barley (01/00): Excellent soup that was pretty easy to make. Once you put the ingredients together it just simmers for an hour. Very tasty and a definite repeater.

Champion Chicken Parmesan (11/00): Really good chicken parmesan that smelled awesome when it was cooking. A little bit of work for a weeknight dinner, but worth it. I would make this again, especially for company.

Green Chili Casserole (MIA supplement): I love Mexican food and thought this casserole would go over well, but my husband didn't care for it. It was okay, but nothing special (though I did add extra seasonings after reading the review on the BB). I wouldn't make this again.

Butterscotch Bars (01/00): Very good and easy to make. We ate the whole batch in about 2 days! The butterscotch morsels on the top make them very sweet. Will definitely make again.

Red Pepper-Pesto Pizza (11/00): Very good and easy to make, though serving sizes are way off. I made this with the Boboli thin crust and hubby really liked it. Will definitely make this again.

Well, that's all I can think of off the top of my head. I'm making the Mediterranean Spaghetti tonight and a few other dishes later in the week, so I can post more review later if anyone's interested. Have a great day!

Jodi

[BevP]

Made the 4 cheese macaroni from the October 00 issue last night. Yummy. And I love macaroni and cheese. A definate repeater.

[BethH]

Just wanted to add my favorable review for the Roasted Red Pepper Pesto Pizza...very easy and very tasty. I upped the serving size too--ate 1/4 instead of 1/6. Oh well! SO loved it too! Definitely a keeper!

[Luiza]

More miscellaneous reviews (you can tell I'm behind in trying out CL recipes):

Stir-fried Pork with Broccoli and Cashews (Oct99): Very good; probably nothing special in terms of stir-fries, but I like this combination of flavours and will make it again. It reheats pretty well too.

Smoked Fish Spread (Mar00) and Roasted Pepper and Walnut Spread (MIA supplement): Excellent. Made them for a party and they disappeared really fast. The flavours of the fish spread need some time to meld, so next time I'll adjust the seasoning after I leave it in the fridge for a bit. Will make them again, especially as I have leftover smoked whitefish. I'm going to try to use some of the whitefish in a potato salad.

Chunky Southwestern Clam Chowder (Apr00): Very good, the combination of ingredients worked surprisingly well. My boyfriend thought it was fantastic, and he doesn't like soups. So obviously I will make it again http://www.cookinglight.com/bbs/smile.gif

Caramelized Corn Saute (Apr00) Did not like it. I felt that the cream overwhelmed the rest of the ingredients and dulled the flavour of corn. Will not make it again.

Baked Rigatoni with Beef (Apr00) (with CL's Tomato Sauce) Ok (my highest rating for pasta dishes, as I'm not too fond of pasta). My boyfriend liked it, and it's easy to make, so I'll make it again. However, under no circumstances this recipe makes 8 portions.

Luiza

[JLS]

Here are a few recommendations:


Ginger-Peanut Chicken-Salad Wraps 6/2000: These were excellent!

Christine's Apple Torte 10/2000: Very good !! and extremely easy.

Chinese Tangerine Roasted Chicken 10/1996: Very Good !! ( I increased the amount of ginger I used.)

Tex Mex Bean Burgers w/Tomato Salsa 5/97:
These are good, but make sure you drain the beans until dry. I didn't and they were alittle mushy.

All of these I would make again !


[This message has been edited by JLS (edited 11-11-2000).]

[chefandi]

Has anyone made the corn crab cakes? I am not sure which issue they are from but I would venture to say this past summer maybe June? I think these looked awesome but was wanting some feedback first.

[JJ40]

Oooo! Could someone please post the recipe for the Chinese Tangerine Roasted Chicken?

It sounds great!

Julie

[andrea]

jodi-- you and i must have similar tastes! i agree with you exactly on all points about the champ. chick. parm. every one of the recipes you mentioned are ones i have marked and have been anxious to try! i have made the med. spaghetti. it's very different and tasty... but again, a little bit of work for a weeknight! enjoy!

[Shirley Panek]

Here's the recipe.

Enjoy!

http://www.cookinglight.com/bbs/smile.gif
Shirley


* Exported from MasterCook *

Chinese Tangerine Chicken

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Oct '96 Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons dry breadcrumbs
1 teaspoon grated tangerine or orange rind
2 tablespoons fresh tangerine or orange juice
2 tablespoons grated peeled fresh ginger
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 teaspoon dark sesame oil
1 (5-pound) roasting chicken (5 to 6 pounds)
8 pieces peeled sliced fresh ginger -- divided
6 tangerines or oranges -- halved crosswise
1 tablespoon all-purpose flour
1 cup low-salt chicken broth
1/4 cup dry sherry
1/3 cup tangerine or orange juice

Preheat oven to 450º.

Combine first 7 ingredients in a small bowl; stir well. Set aside.

Remove giblets and neck from chicken; discard. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Spread breadcrumb mixture beneath skin on breast and drumsticks. Place 8 ginger slices and 4 tangerine halves into cavity. Lift wing tips up and over back; tuck under chicken.

Place chicken, breast side up, on a broiler pan. Arrange tangerines, cut side up, around chicken. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450º for 20 minutes. Reduce oven temperature to 350º; bake an additional 1 hour and 30 minutes or until thermometer registers 180º. Discard skin.

Place chicken on a platter. Set aside; keep warm. Pour pan drippings into a zip-top plastic bag. Snip off 1 corner of bag. Drain liquid into a saucepan; stop before fat layer reaches opening. Discard fat.

Combine flour and broth in a small bowl; stir with a whisk. Add to pan drippings. Stir in sherry and juice. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve with chicken.

Serving Size: 3 ounces chicken and 3 tablespoons gravy

Source:
"Cooking Light, October 1996, p.68"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 288 Calories (kcal); 10g Total Fat; (31% calories from fat); 31g Protein; 17g Carbohydrate; 86mg Cholesterol; 280mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 20085 3410 20083 0 0 0 5829 4974 5249 0 58487 0 1006

[Liz K]

I made the Baked Rigatoni with Beef and got way more than 8 servings. I was sick of eating it (it wasn't all that special to me anyway) and ended up throwing the leftovers out.

[JodiL]

Andrea, Yes, I agree with you about the Mediterranean Spaghetti. It was good--in fact, I'm eating the leftovers for lunch. Since we have the same tastes, I should ask if there's anything you've made recently that you loved?? LOL http://www.cookinglight.com/bbs/biggrin.gif. I also made another batch of the butterscotch bars...we just can't seem to keep them very long!

Jodi