Poll: Most used recipe/most disappointing recipe

[aka]

Hi,
I'm just wondering what recipe(s) (from CL) you find yourself making again and again and which one(s) you were disappointed with. Myself, I can never get enough of the Moroccan-Style Chicken Thighs from the Oct '99 issue. I also liked the Easy Baked Fish Fillets from the same issue. (It got my husband to actually eat fish and now we've progressed to other fish recipes). For dessert, although I only made it once, the Blackberry-Lemon Upside-Down Cake from the June 2000 issue. I only made it once because my husband and I polished the whole thing off in a day (not one sitting, mind you) but still it wasn't intended for two people in one day!

I've had a couple of disappointments too. The Portobello-Layered Mahed Potatoes in the Oct '99 issue, didn't turn out as tasty as I had hoped. Ditto the Cauliflower, Pasta, and Cheese Gratin in the Jan/Feb 2000 issue. I'm not saying I'd never make them again....even reading those recipes over, they still sound appealing to me.

Unfortunately I have an even longer list of want-to-make recipes. Fortuneately I love to cook and I have to cook (almost) every day.

Lilia

[Mandy]

Good question!

One recipe I seem to go back to a lot is the Chicken in Hot Sauce from an early 1998 issue. It's so easy, and tasty, and I usually always have the ingredients on hand. Another good one I always make for parties is Asiago Cheese Dip...yum!

A recipe I didn't like at all (and I hope I don't hurt anybody's feelings because I know you guys loved it) was the Spaghetti Pie. I thought it was totally bland and flavorless. I like my spaghetti sauce with lots of garlic, onion, and fresh herbs. It was just very boring to me.

I finally made the Peanutty Noodles last night and LOVED them, I have a feeling that's going to become a "most used recipe".

Mandy

[Laura]

Most used. It is vermicelli stir fry with peanut sauce (I don't remember which issue but it is so easy and really yummy- I can post if anyone would like it).

Second most used. Salmon with ginger/mustard sauce (Fall 96). I love this but I know there have been other great ones that I haven't tried.

3rd. Mexican Chicken casserole. I always seem to have these ingredients on as well and definitely does not taste low fat.

The most disappointing, I have to agree with Mandy, was Spaghetti pie. I followed directions to spice it up and still did nothing for me or my kids. If I recall there is cream cheese in there as well and it was way too rich. Great thread

[This message has been edited by Laura (edited 01-09-2001).]

[This message has been edited by Laura (edited 01-09-2001).]

[Beth H]

My most used recipe -- probably Lemon-Garlic Chicken Thighs. Most disapointing recipe -- can't think of one specifically, but I have been disapointed in a lot of CL desserts that I've tried over the years.

[pmmahan]

Most used? Greek Style Burgers with Feta Aioli, from April or May 00. I have made them many times, they are excellent and easy. I grill 'em on my George Foreman.
Most disappointed? Brownie Cheesecake Torte. The inside of the brownie crust never fully cooked, andthe outside was too crusty. http://www.cookinglight.com/bbs/frown.gif

[Jessica]

I think the recipe I make the most often is the barbecued chicken pie with cornbread crust, from Jan/Feb 1998. We also love the chicken with hot sauce and the feta/pear/watercress salad and the blueberry lemon cake from the front cover a few years ago. We have liked most recipes, or forgotten the ones we disliked, but I do recall a gingerbread from a year or two ago that had a weird texture.

[Meg O'C]

My most used CL recipe this time of year is the Mediterranean Chick Pea, Pasta and Tomato Soup from October 1998. Very hearty and healthy and great flavors from the cumin and cinnamin! It's a great winter comfort food-- especially with some good bread. It's also very fast and easy to prepare. Everyone I've served this to has loved it-- even the in-laws!

[BarrieCov]

Since I started being a crockpot fanatic, my favorite recipe is the Rioja Chicken (not sure which issue CL it's in). It's great for company - homey, but just elegant enough.

My husband also makes the potatoes au gratin recipe a lot, even though it's a little work intensive (I like quick and easy!) http://www.cookinglight.com/bbs/biggrin.gif

Don't have a least favorite yet...

[Melman]

Favorite is Greek Couscous from the Complete Cooking Light Cookbook. Other favorites are the Lemon Frosted and Snickerdoodle Biscotti from the November issue.

Haven't tried a CL recipe that I didn't like. Sure hope this trend continues!!!

[Wendy w]

I also have so many recipes that I have yet to try. My most used has been the Spinach & Artichoke dip from September. I have made it for 3 parties and people love it!

I also love to make the Linguine with Clams & Artichokes in Red Sauce from March. My boyfriend & I love it! This is definitely a keeper! Quick, easy and tastes like you have been slaving away for hours! Great company dish!

The Quick & Easy Turkey Burgers from May are great!! I have never especially liked turkey burgers and these are moist and very tasty. When I find ground turkey on sale, I will make a batch and freeze the patties individually, defrost as needed and grill on the Foreman. Then I will serve it on an onion bun with some lettuce, tomato, onion and some good mustard along with some oven baked fries.

The most disappointing was the Kibbeh from October because it was dry and to make it undry would have made it fattening.

I tried the Spaghetti Pie last week. It was just ok, not fantastic like I had anticipated. I could see it being a familyfavorite in households with small children where they are not yet accustomed to garlic and strong flavors. I'll take Rose Sutter's marinara sauce over pasta or linguine w/clam sauce, veggie lasagna, or the linguine w/clams & artichokes any day.

[This message has been edited by Wendy w (edited 01-09-2001).]

[Beth H]

I completely forgot the recipe that I make the most from CL -- shrimp dip (I think in the 99 Complete CL book). It takes about 5 minutes to make and everytime I make it, people rave. No one believes me when I say it's low fat.

[Susan]

Most used: Instant Black Bean Soup, Oct. 99 - I make this all the time! We don't seem to tire of it.

Most disappointing: can't think of one at the moment

[Mousie29]

I haven't made too many and don't make desserts/meat dishes:

Most made/winners:
Tofu steaks w ginger sauce and stir fry
Black bean dip
Shrimp w/orzo and feta and lemon
Peanutty noodles (after I make them!)
Pad Thai (although I heard others didn't like)
Homemade pizza crust and sauce (CL Complete, Five STar)
Mixed green salad with vinagrette (Five Star)

Disappointments in taste or lack of it:
Vidalia Onion risotto (just used sweet onions though)(from CL Complete, Five Star)
Chile Relanos Casserole (from same)
Roasted bell peppers and pasta (Five STar)
Easy make ahead breakfast casserole (Five Star)

[CathyS]

My two all time favorites are the prosuitto and provolone foccaccia (not sure of the original issue, but its also in the make it ahead supplement) and bruschetta pomodoro (issue?)

Last week I made the meatballs and peppers recipie which was a 30 minute or less feature from around March of last year, and I didn't like it at all - too bland and slimy. Otherwise, I pretty much like all the CL recipies I've tried.

CathyS

[Leanne]

Originally posted by CathyS:
Last week I made the meatballs and peppers recipie which was a 30 minute or less feature from around March of last year, and I didn't like it at all - too bland and slimy. Otherwise, I pretty much like all the CL recipies I've tried.

CathyS

Cathy - I just want to say that you gave me a huge giggle - "slimy" definitely should not be an adjective that descibes a yummy meal. I will never try that recipe now. Too funny.

[Colleen]

My most used recipe from CL has to be the Teriyaki burgers from the grilling issue (may? June?)This is not necessarily my favorite recipe from the magazine but it is quick, good, and we love to grill. We also make the spaghetti pie often, as well as the french toast souffle, and for a while there we were making the Bavarian style kraut and sausage supper.

I must say that we love the spaghetti pie, and we don't have kids. We also love garlic, so I am sure that we put too much in...

Most disappointing recipe? Well I made the Three Kings Salad last night and it was sort of odd. nobody really liked it, but we just may not be used to this kind of taste.

[SusanD]

Our favorite? Hands down...the Mexican Chicken Casserole. I also looooved the Chicken Breasts Stuffed with Artichoke and Feta from a couple of years ago (hubby's not a fan of artichokes OR feta, so I save that recipe for friends). There have been very few CL recipes that have disappointed me but one that comes to mind, which was actually a reader recipe, was the 2-minute, 24-hour casserole. It was just kind of blah & not worth the effort. The spaghetti pie was OK...I actually liked it better reheated the next day. I'd probably do it again when I have a family because it's easy.

[This message has been edited by SusanD (edited 01-09-2001).]

[ReneeV]

Hi All,
Great thread! My favorite CL recipe is the Fettucini Alfredo. (I don't remember the issue, but it is in the 5 STar cookbook and the Complete CL cookbook.) I love that sauce made with the milk and light cream cheese and garlic. Often I leave the cheese out of the the sauce if I need a basic cream sauce. Somtimes I make this recipe, half the parmesan cheese and add shrimp or chicken. Very tastey and my family likes it too, even my 3 year old.

I also LOVE Double Chocolate Chews. These cookies are great. They are in the Complete CL cookbook and I think it was March 98 issue.

There are some recipes that I didn't like, but I'm at work and I can't bring any titles to mind.

Renée

[Wienie]

There are so many good recipes that I repeat, but I've narrowed it down to the most repeatable. I'm sorry I do not have the date the recipe was posted, I pretty much just use the Annual Cookbooks.
Here goes:
All time fave: Filet Mignon wi Shroom Wine Sauce-March '95
Smoked Gouda Risotto wi Spinach & Shrooms-2000 (Dinner party loved it)
Porcini crusted Tenderloin wi Wild Shroom Sauce - 2000 ( Another dinner party fave)
Chili Cheeseburger and Bleu Cheese Stuffed Burger - 1997
Herbed Chicken Thighs wi Cider Cabbage - 1999
Smothered Chicken & Barley - 1999
Bombay Curried Shrimp - 1997
Farmers Market Clams & Pasta - 1997
Thai Scallops wi Asparagus - 1999
Linguini wi Two Sauces - 1998
Roasted Pepper Pesto-Tomato Pizza - Oct '00
Whew....
That's just the tip of the iceberg.
Dont' get me started on Desserts and Sides.

I know I've had a few disappointments,(well more than a few) but nothing really stands out. I just take it off my list of favorites.

This BB is great. Since I started using it, I've been trying more and more new recipes based on everyone's reviews.
Just wanted to say thank you to everyone who participates.

Jeanne http://www.cookinglight.com/bbs/biggrin.gif

[Abby]

I was pretty disappointed in the Spinach Artichoke Dip after all of the wonderful reviews it received. I've had so many similar dips that were just much tastier. Ths one seemed very blah to me and to my husband. I was also disappointed in a Shrimp and Grits dish (from a summer '00 issue I believe) that I made after returning from a trip to Charleston, SC and Savannah, GA where this dish is absolutely wonderful in most restaurants. I should have known better than to try and make a lowfat version of it.

My most used (not necessarily favorite, though) is the Desk Set Oven-Fried Chicken Breasts that I found on the Recipe Search. This recipe is extremely easy, tasty, and uses things I almost always have in the pantry or fridge. I also love to make the Huckleberry Coffee Cake (5 Star) and the Greek Spaghetti with Feta (5 Star). The Greek Spaghetti is so simple, but one of the most flavorful CL dishes I have made, especially in the summer when the tomatoes are so good!

[This message has been edited by Abby (edited 01-09-2001).]

[BarbaraL]

I think my most-used CL recipes are Sliced lemon-pistachio chicken over greens (March 99 pg 115); raspberry-balsalmic chicken; and red pepper soup (August 87 p 68-69. I also love the barbecued chicken pot pie (Jan Feb 1998, p 94-95), but it's time-intensive. I work full-time and get home late, so easy and fast are important for me. I was disappointed in the mashed potatoes with portabella mushrooms.

[rissole]

My favorite recipe from last year was probably the Spaghetti Pie, based on a combination of taste, ease of preparation, visual appeal, appropriateness for company, etc.

As far as my least favorite from last year, the Spinach-Artichoke Dip might be at the very top of the list. On a scale of 1 to 5, I would give this dip a 1.5--it just did not taste good to me. I'm so glad to hear that you didn't like it either, Abby. Now I know that I'm NOT crazy!! http://www.cookinglight.com/bbs/wink.gif

[brooke4]

my most frequent recipes have to be the Asiago dip (I always double the mushrooms), honey-pecan chicken and praline pudding cake...
as for dissapointments, I have to say the portabello layered mashed potatoes tops my list. It was inedible!

[Dns]

Our fave so far is a dessert off the website, Butterfinger Pie. I think that we have made it about 3 times for company and gotten raves each time. We also liked the beer-battered onion rings but end up using more oil than it calls for. I have had a few recipes not turn out the way I thought but can't remember names right now.

[rissole]

I agree with you, brooke4, about the Asiago Dip and Honey-Pecan Chicken. Those are both real winners.

[goldilocks]

I would love the recipe for the honey pecan chicken if someone could post it. Thanks!

[Laura]

Originally posted by Abby:
The Greek Spaghetti is so simple, but one of the most flavorful CL dishes I have made, especially in the summer when the tomatoes are so good!

[This message has been edited by Abby (edited 01-09-2001).]

Could someone post this recipe? I told my fiance I wanted to make something I would call Greek Salad pasta and he looked at me like I was nuts, but I think it sounds great and this recipe sounds like it may be it. Thanks, if you can. If not I will still create my own. http://www.cookinglight.com/bbs/biggrin.gif Laura

[joanieb]

Keepers!
BBQ chicken pot pie--can't get enough of this one!
Summer Garden tart--Jul 98--love those veggies! (ooh! we might get to 60 Thursday--wouldn't this help foster that summer feeling!)
Penne pasta w/Italian sausage/peppers--excellent surprise Reader Recipe from 99 or 2000--tasty, creamy, COOKED pasta!
Key Lime Pie--never get tired of it!
Caramel Cake--Dec. 99 issue! Serious homemade cake
Choc. Eclair Icebox Dessert--I've given this recipe out so much to new converts I should give CL royalties

Not Keepers:
24-hour make ahead pasta casserole--late 2000, bleh! I can still taste that raw pasta taste and cringe at the $$ I dumped
French toast peach cobbler--summer 99?--soggy and soggier
Spaghetti Pie--just too bland

GLAD to hear somebody likes the Smothered chicken & barley--I keep buying thighs wanting to try this--I must have 5 pks. in the freezer!

Hugs

[aka]

I'm not sure how to quote another member, but since it's the message above, I guess it's not a big issue.

RE: thighs. Use some of those thighs for the Moroccan-Style Chicken thighs. They are truly great (and they inspired me to start this thread http://www.cookinglight.com/bbs/smile.gif Lilia

[slknight]

Originally posted by joanieb:


GLAD to hear somebody likes the Smothered chicken & barley--I keep buying thighs wanting to try this--I must have 5 pks. in the freezer!

Hugs

We love the smothered chicken and barley. In fact, I made it Sunday night and we had leftovers for lunch yesterday. It calls for chicken thighs, but I always use boneless, skinless chicken.

[ML]

My favorite recipes have been the cinnamon apple cake, a marinade from several years ago that has ginger and molases in it- wonderful for pork chops, and .....

I have to agree as well on the spaghetti pie. It was ok- but I would rather have lasagna than spaghetti pie. I also tried a corn chowder from several years ago- totally tasteless!!

It has been my experience that I have to add spices, pepper, garlic, etc. to a lot of CL recipes in order to get enough "punch" in the end result.

There are soooo many recipes that I still need to try- I am trying several new ones this week- hopefully they will turn out like my favorites!!

[lindrusso]

My most used CL recipes are: Spaghetti Pie, Raspberry-Balsamic Glazed Chicken, Blueberry Poundcake, Chocolate-Chip Bundt Cake, and the Sour Cream Coffee Cake.

Disappointments: Vidalia Onion Risotto - mine just didn't come out good at all! Ooey Gooey Brownies - too sweet and artificial tasting. There were other recipes that I liked less than these, but these were two that I was really looking forward to and ended up not liking.

I think that many of us who sing the praises of the Spaghetti Pie did not follow the directions exactly - I added fresh herbs, mushrooms and fresh garlic. This really jazzed it up - maybe that's why many of you found it bland???? And it's funny, but the richness of it is one of the things I liked http://www.cookinglight.com/bbs/smile.gif - real comfort food!

[JJ40]

Wow, aka, we must be on the same wavelength! As I was making parmesan-crusted chicken with leeks and apples last night, I was remembering how someone on this BB was very disappointed with that recipe, yet I love it.

I was going to start a poll today about: CL recipes that BB'ers raved about but you didn't like!

I have two: vidalia feta risotto and chicken fricassee with orzo. Neither one of those impressed me much.

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

[ElinorC]

I loved the Parmesan chicken with leeks and apples and the chicken linguine primavera (from some earlier issue) is a recipe that we repeat often. I've had quite a few that I didn't like--Mexican chicken casserole comes to mind since most people seemed to love it but it seemed very ordinary to us.

[Jessica]

I just have to throw in another viewpoint on the feta-vidalia risotto. We loved it so much that our 6 servings turned into three (i got the leftovers for next-day lunch). I cannot wait for vidalia season to make this again.

[Abby]

Originally posted by Laura:
Could someone post this recipe? I told my fiance I wanted to make something I would call Greek Salad pasta and he looked at me like I was nuts, but I think it sounds great and this recipe sounds like it may be it. Thanks, if you can. If not I will still create my own. http://www.cookinglight.com/bbs/biggrin.gif Laura

Laura - I'll try and post this tomorrow after work. Just to give you an idea - the ingredients are tomatoes, feta, lemon juice, parsley, garlic, green onions maybe, and oregano, I think. Anyway, it's so good!

[ElinorC]

Hope Abby doesn't mind that I posted this for you. We also love this recipe.


* Exported from MasterCook *

Greek Spaghetti With Tomatoes and Feta


2 teaspoons olive oil
1 teaspoon dried oregano
1 large garlic clove -- minced
3 cups diced tomato
1/2 cup sliced green onions
1/4 cup chopped fresh parsley -- divided
2 tablespoons lemon juice
4 cups hot cooked thin spaghetti
(8 ounces uncooked pasta)
1 cup crumbled feta cheese -- (4 ounces) divided
Freshly ground pepper
Lemon slices -- (optional)
Green onions -- (optional)

1. Heat oil in a large nonstick skillet over medium-high heat. Add oregano and garlic; saute 30 seconds. Add tomatoes, green onions, 2 tablespoons parsley, and lemon juice; cook 2 minutes or until thoroughly heated.

2. Combine tomato mixture, spaghetti, and 3/4 cup cheese; toss gently. Top with remaining cheese and parsley, and serve with pepper.

Yield: 4 servings (serving size: 1-1/4 cups).


Per serving: 472 Calories (kcal); 12g Total Fat; (22% calories from fat); 18g Protein; 74g Carbohydrate; 33mg Cholesterol; 441mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

[Abby]

Thanks Elinor!

[Joyce]

At work and don't have monthly info but:
Maple Glazed Salmon March 00 - can't get enough of this!
Easy Greek Chicken Casserole (I use thigh-leg quarters on sale cheap for this-sooo easy and delicious).
Mocha Fudge Pie
Sausage,Spinach,Wild Rice SoupOct 00
Fettucini Alfredo
Old Fashioned Banana Pudding - real comfort food - great warm.

Least favorite - Spicy Chicken and Gorgonzola grits
Creamy Pesto Rigatoni With Chunky Tomato Vinaigrette May '99

[Laura]

Thanks so much for posting the Greek Spaghetti. I will try it this weekend.

[BethR]

Here are the recipes for Greek Spaghetti and Honey-Pecan Chicken. http://www.cookinglight.com/bbs/smile.gif

(Ooops! Guess I should have realized there were two pages to this thread!) I took out the Greek Spaghetti recipe.

For me, Instant Black Bean Soup from 1999 is my most used, but not my favorite. It's good and very easy though. My biggest disappointment was the Corn and Shrimp Tortilla Soup from July 2000. We just didn't like the taste. It's the only recipe I've ever tossed after one taste.


* Exported from MasterCook *

Honey-Pecan Crusted Chicken

1/4 teaspoon salt
1/4 teaspoon pepper
4 (6-ounce) skinned chicken breast halves
8 (4-ounce) chicken drumsticks -- skinned
1/4 cup honey
2 tablespoons Dijon mustard
3/4 teaspoon paprika
1/8 teaspoon garlic powder
1 1/4 cups finely crushed cornflakes (about 4 cups
uncrushed cereal)
1/2 cup finely chopped pecans
Cooking spray

Preheat oven to 400º.

Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well. Combine cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken with honey mixture; dredge in cornflake mixture.

Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray, and bake at 400º for 40 minutes or until done.

NOTES : You would expect Southern fried chicken to be served with lots of calories and fat. Not our version, though. We baked the chicken instead of frying it, and we gave it a crisp, greaseless crust made from crushed cornflakes and chopped pecans.

[This message has been edited by BethR (edited 01-10-2001).]

[JLS]

My most repeated recipe is CL Linguine and clam sauce. 2nd most repeated WW Irish soda bread.

Biggest disappointment: the seared tofu recipe from a few years ago.

[BethR]

Originally posted by JLS:
My most repeated recipe is CL Linguine and clam sauce. 2nd most repeated WW Irish soda bread.

Biggest disappointment: the seared tofu recipe from a few years ago.

JLS, if it's not too much trouble, would you post that WW Irish soda bread recipe please? Looking for a good one for this St. Pats...
Beth http://www.cookinglight.com/bbs/smile.gif

[JLS]

BethR: I have tried a couple of different recipes and this one BY FAR is the most flavorful. Please let me know what you think if you do make it ~~~ http://www.cookinglight.com/bbs/smile.gif

Irish Soda Bread

(Weight Watchers, makes 10 servings)

1 1/2C + 1 T all purpose flour
1/2 C whole wheat flour
1/2 C currants ( I soak these in hot water for 10 min or so before adding)
2 t caraway seeds
2 t grated lemon zest ( I usually throw more in)
1 t baking soda
1/2 t salt
1 C low fat buttermilk
3 T honey
1 t sugar

* Preheat over to 350', spray baking sheet w/non stick spray.

* In a large bowl, combine both flours, currants, caraway seeds, lemon zest, baking soda and salt. In a small bowl, combine buttermilk and honey. Pour over the flour mixture; stir just until the flour disappears (DO NOT OVER MIX).

* Lightly sprinkle a work surface w/flour; turn out the dough. Flour your hands and knead the dough lightly 7 times. FOrm into a 7" round loaf; place on baking sheet. W/ a sharp knife slash a cross on top of loaf then sprinkle with sugar. Bake in the upper 3rd of oven until browned and a toothpick inserted in the center comes out clean (40-45 min.) Remove from pan and cool completely on a rack.

[karen w]

Just thought I'd mention a few other winners(in my opinion) that have not been mentioned:
Teryaki Halibut; Spinach, Rice, and Feta Pie;
Sicilian style pasta sauce, moussaka, and Crab-Broccoli Cheese Chowder.

Disappointments for me-not many, but I was expecting alot more from the sausage, spinach, and wild rice soup after all the good reviews. Mine was tasty, but nothing too special. I think I will still give it one more shot with spicier sausage, and maybe doctor up the seasoning in the soup too. I thought it did have potential to be a real winner.

[cat17715]

I am not a real fish eater, but the Hosine Halibut Jan/01 was really good. On the same note the rice noodles,same receipe, is something I probably won't make again. To spicy for my family.

With your yea's/nay's I'm now in search of the pizza crust and alferdo sauce receipes.

Thanks

[ashley]

Here are a few I haven't seen mentioned:

Ginger Chicken 9/96 (very easy and spices up ordinary chicken)

Asparagus w/Sun-Dried Tomato Vinaigrette 4/99 (I make this all the time when the asparagus looks good - it's a chilled dish so esp. good in the summer)

Grilled Corn Salad w/Tomato and Basil 7/96 (when you have fresh summer corn this is out of this world!)

[emilycat]

Wienie, would you mind posting the Smoked Gouda Risotto with Spinach and Shrooms? I don't believe I have that one, and it sounds delicious.

As for me, my most used ones (difficult, because I rarely make anything twice)
are the Malaysian Lime-Coconut Swordfish
Split-Pea soup with Rosemary, Brussels Sprouts with Browned Garlic, Fig and Arugula Salad with Parmesan, and the Chai Spice Biscotti.

I think one of my bigger disappointments thus far has been the Vodka Sauce..it wasn't bad, it just wasn't at all what I was expecting...so I'm continuing to look for a good one.

[Pat]

Our two favorite meat recipes are Classic Beef Tenderloin and Pork Tenderloin with Dried Cherry Chutney and Carmelized Onion Sauce. Our favorite desserts are Italian Cream Cake and Double Chocolate Cream Pie.

Our most disappointing recipe was the Apple Cinnamon Cake that was one of the Best of the Best that everyone else liked. I could not wait to try it since everyone was raving about it. It is OK, but we liked others so much better.

[Peggy]

Most repeated recipes: Filet Mignon with Mushroom Wine Sauce and Greens with Creamy Berry Dressing.

Most disappointing: I must agree with the others that said Spaghetti Pie. I tried spicing it up but my family was not impressed.

The absolute worst CL recipe, as in unedible: Java-Crusted Chicken from last summer. http://www.cookinglight.com/bbs/frown.gif Yuck!!!!

Peggy

[This message has been edited by Peggy (edited 01-11-2001).]

[This message has been edited by Peggy (edited 01-11-2001).]

[Wienie]

Originally posted by emilycat:
Wienie, would you mind posting the Smoked Gouda Risotto with Spinach and Shrooms? I don't believe I have that one, and it sounds delicious.

As for me, my most used ones (difficult, because I rarely make anything twice)
are the Malaysian Lime-Coconut Swordfish
Split-Pea soup with Rosemary, Brussels Sprouts with Browned Garlic, Fig and Arugula Salad with Parmesan, and the Chai Spice Biscotti.

I think one of my bigger disappointments thus far has been the Vodka Sauce..it wasn't bad, it just wasn't at all what I was expecting...so I'm continuing to look for a good one.

Emilycat, I will get the recipe tonite and post it tomorrow. In the mean time, I do know that this recipe was in the CL May 1999 Page 172, if you happen to have it hanging around.
Jeanne

[Leslie w]

My favorites have been Four Cheese Macaroni and Chicken Biscuit Stew, both from the same issue- I think Sept 97 but I could be wrong. Also love the Pepper Spiked French Chicken thighs over polenta ( I use couscous) and their recipe for pizza dough from their grilled pizza article. It's the easiest dough to work with and it takes less than 5 min. in my food processor. I make it every week. One of the worst recipes I ever made was their Crabmeat Stuffed Mushroom Caps. It turned me completely off to fat free cream cheese which I will never eat again! It tastes like wax. I notice CL uses it in a lot of recipes and although the recipes look tempting I won't make them because they call for fat free cream cheese.
Anyone else feel the same way?

[emilycat]

Jeanne,

If you don't mind, that would be great, since I can't find the recipe. Thanks alot!

Emily

[JJ40]

Ooo! That's exactly what I said when someone mentioned the Chicken Biscuit Stew. Could someone please post that recipe (if it's not too much of a hassle!)

Many thanks,
Julie

[Lisa_R]

This is a great thread... it's helped me remember a lot of recipes that I've planned to make, haven't, then forgot about. Typical.
Laura - you mentioned Salmon with ginger/mustard sauce (Fall 96) - This sounds GREAT and I know I don't have this one... would you mind posting it for me?

Thanks http://www.cookinglight.com/bbs/smile.gif
Lisa

[ElinorC]

Julie,
Here's the Chicken Biscuit Stew:


* Exported from MasterCook *

Chicken Biscuit Stew

2 tablespoons reduced-calorie margarine -- stick variety
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup skim milk
14 1/2 ounces low sodium chicken broth
1 1/2 cups chicken breasts -- cooked and cubed
1/3 cup onion -- chopped
1 cup peas and carrots, frozen -- thawed
4 1/2 ounce can refrigerated buttermilk biscuits

1. Preheat oven to 375 degrees.

2. Melt margarine in a nonstick skillet over medium heat. Stir in flour, salt, and pepper. Gradually add milk and broth, stirring with a whisk until blended.

3. Cook 4 minutes or until thick and bubbly, stirring constantly. Add chicken, onion, peas and carrots; cook 1 minute.

4. Remove from heat and pour into 1 1/2 qt. casserole. Carefully split bisicuits in half horizontally; place over chicken mixture.

5. Bake at 375 degrees for 20 minutes or until biscuits are golden brown.

Yield: 5 servings of 3/4 cup stew and 2 biscuit halves.

Per serving: 232 Calories (kcal); 9g Total Fat; (33% calories from fat); 19g Protein; 19g Carbohydrate; 37mg Cholesterol; 982mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

[Leslie w]

Here's the recipe for Chicken Biscuit Stew.

2 tbs reduced calorie margarine.
1/2 cup all purpose flour
1/4 tsp salt
1/4 tsp pepper
1/2 cup skim milk
1 (10 1/2 oz) can low salt chicken broth
1 1/2 cups cubed cooked chicken
1/3 cup chopped onion
1 (8 1/2 oz) can green peas drained
1 (8 1/2 oz) can sliced carrots drained
1 (4.5 oz) can refrigerated buttermilk biscuits.

Preheat oven to 375

Melt margarine in a 9 in. cast iron skillet over medium high heat. (I use a 3 qt. cast iron dutch oven). Stir in flour, salt and pepper. Gradually add milk and broth. stirring with a whisk until blended. (I find it easier to add the flour to the milk and broth mixture and whisk until blended, then add it to pot, it thickens and is easier to blend. The other way the flour clumps with the margarine but that's the way the recipe calls for it). Cook 4 min. or until thick and bubbly, stirring constantly. Add chicken, onion, peas and carrots, cook 1 min. Remove from heat.

Carefully split biscuits in half horizontally; place over chicken mixture. Bake @ 375 for 20 min. or until biscuits are golden brown. Yields 5 servings.

[Danielle]

My favorite main-dish recipe so far is the Chicken Fricasse with Orzo. My husband and I both love it. I also like the Peanutty Noodles, but my husband doesn't like peanut butter, so I can't make it as much as I'd like to. I thought the Spaghetti Pie was great, but I do spice up the sauce a bit. My husband really likes the Maple Glazed Pork Tenderloin.

As much as I wanted to like the Portabello Mushroom mashed potatoes, they just weren't as tasty as I had anticipated. And the Easy Caramel Brownie Bars turned out hard as a rock. I made the Chicken with Wine Cream sauce once, and we didn't like it at all.

[Pat]

I made the Chicken in Wine Cream Sauce for the first time last night. We ate it, but as my husband said, "There are too many good recipes to make that again." I had to agree.

[Teresa]

I have made the provolone and procicutto stuffed foccacia (Nov? 1998) more times than I'd care to admit, and often make just the dough and bake it flat. White bean soup with peppers and bacon from J/F 2000 is always a winner around here. Vidalia onion risotto with feta is another favourite (usually I just use the onions that I have on hand and am a little more generous with the feta). Lets not forget the African peanut soup with sweet potatoes - Yum.

A great dissapointment was the cinnamon apple cake (best of the best some time last year) and a recipe I got off the recipe finder called something like Black bean soup with chorizo and banana - just too wierd.

[Laura]

Originally posted by Lisa_R:

Laura - you mentioned Salmon with ginger/mustard sauce (Fall 96) - This sounds GREAT and I know I don't have this one... would you mind posting it for me?

Thanks http://www.cookinglight.com/bbs/smile.gif
Lisa

This is so easy I know it by heart. 1/4 cup each orange juice, soy sauce, dry sherry and dijon mustard. 2 tbsp each of fresh minced ginger(I grate mine) and honey. Marinate fish for 30 minutes (or longer) reserve marinade. The recipe says to broil the fish about 6 minutes on each side. I bake my with some of the marinade on the bottom of the pan for about 15 minutes at 375. Reheat the remaining of the marinade on stove until it boils. Turn down to low heat and simmer for 5 minutes. Sorry I don't have all the nutritional info. I don't even know if that is the right title. If anyone has Mastercook I can almost guarantee it is from Sep. 96. It was the same issue as the 4 cheese macaroni on the front. This is enough marinade for about a pound of a salmon fillet maybe a little more. I think the recipe called for 4 salmon steaks but I never buy the steaks so I can't remember.

[This message has been edited by Laura (edited 01-12-2001).]

[This message has been edited by Laura (edited 01-12-2001).]

[Wienie]

Originally posted by emilycat:
Jeanne,

If you don't mind, that would be great, since I can't find the recipe. Thanks alot!

Emily

Emily, here goes. It's a long one. The recipe really was not as time consuming as it may seem. The taste was rich but excellant. Made it for a dinner party and everyone loved it.

Smoked-Gouda Risotto with Spinach and Mushrooms

(any combo of mushrooms will work. Make sure there's some liquid left in the risotto; in fact, it should be pourable because the rice will absorb the liquid as it sits)

2 c. water
2 (16 oz.) cans fat-free, less-sodium chickn broth
1 T. butter
1/3 c. chopped shallots
2 c. Arborio rice
1/2 c. dry white wine
1/2 t. salt
1 1/2 c. (6oz) shredded smoked Gouda cheese
5 c. chopped spinach (5oz)

Mushrooms:

1 T. olive oil
2 c. sliced shiitake mushroom caps (3 1/2 oz)
2 c. sliced button mushrooms (1/2#)
2 c. sliced cremini shrooms (1/2#)
2 c. sliced oyster shrooms (3 1/2 oz)
1/3 c. chopped shallots
1/4 c. dry white wine
1 1/2 t. chopped fresh thyme
1 1/2 t. chopped fresh rosemary
1 garlic clove, minced
1/4 t. salt
1/4 t. black pepper
1/4 c. grated Parmesan

To prepare risotto, combine water and broth: set aside. Melt butter in a large nonstick saucepan over medium heat. Add 1/3 c. shallots;cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in 1/2 c. wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Add 1/2 t. salt and broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed (about 20 minutes total). Stir in Gouda; cook just until melted. Stir in spinach; cook just until wilted.
To prepare mushrooms, heat oil in a large nonstick skillet over med-high heat. Add mushrooms, and saute 5 minutes or until beginning to brown. Add 1/3 c. shallots, 1/4 c. wine, thyme, rosemary and garlic and saute 1 minute or until wine evaporates. sprinkle with 1/4 t. salt and pepper.
Divide risotto evenly among 6 bowls; top with mushroom mixture, and sprinkle with Parmesan. Garnish with rosemary sprigs, if desired. Yield 6 servings (1 c. risotto, 1 c. mushroom mix and 2 t. Parmesan)
Calories 480 Fat 14.4 gm

Emily, I hope you like it as much as we did.
Jeanne

[dearly]

I have tried so many recipes after getting the magazine for the past 6 years, but the simple ones that I have made over and over which I love are the fettucine alfredo, the spaghetti sauce (which also has a great parmesan chicken recipe with it) I'll never use Ragu again - and the black bean dip. I also have made the tiramisu and Italian cream cake many times with raves from family and friends. I make the biscotti a lot too. There have been disappointments, but I can't recall them right now.

[Deedy]

I don't think anyone has mentioned the Winter Squash Souffle and Greens. This is from Nov. 2000 - many times I just make the squash as a side dish. This recipe takes butternut to another level - really good! Also, we loved the Roasted Corn, Black Bean and Mango Salad from July, 2000.

[food girl]

Deedy,
I am glad that you posted about the squash souffle. I have been wanting to try that!

My DH has had his jaw wired shut since Dec. 22nd. He has a running list of his favorite foods that he wants me to make as soon as he is able to eat. All are from CL

Linquine and clam sauce
Creamy rigatoni with chunky tomato vinaigrette
Spaghetti and meatballs
and our all time favorite, which no one has mentioned antipasto lasagna.

Did anyone ever try the lemon rosemary crumbcake? I make them to take to brunches etc. They are always gobbled up.

[laden]

It just seems like there are so many but some of my favorites are:

Huckleberry Coffee Cake (made with blueberries) from 5 star
Tiramisu (5 star & Complete cookbook)
Creamy Potato Salad (5 star)
Italian Cream Cake
Spaghetti Pie
Gratin Dolphinos (5 star)

I haven't had too many bad recipes that I can recall but one stands out and I had to throw it out after one bite! It was made in a clay pot cooker and had chicken and vegetables and lots of spices like cumin. Yuk!

[TEETEEOB]

There are so many great recipes that I make often, but these are the best of the best:

Tex-Mex Black Bean Dip 1997
Applesauce, Bran and Oatmeal Muffins 2000
Vidalia Onion Risotto 1997/2000
Herbed Basmati Rice 1997
Mashed Potatoes with Pasley-Shallot Butter 2000
Four Cheese Vegetable Lasagna 1997
Cheese and Chicken Enchiladas 1998 or 99?
Easy Caramel Chocolate Brownies 1996
Cinnamon Apple Cake 2000
Strawberry Angel Cake 1999?
Chocolate Cream Pie 1999
Anzac Biscuts 1997
Cinnamon Crumb Cake 1997 or 98
Feta-Stuffed Chicken 5-star cookbook
Roasted Pepper Pesto Pizza 2000
Mystic Pizza 1998
Herb-Roasted Vegetables 1996
Jamaican Jerk Chicken ???
Greek Seasoned Chicken ???
Spicy Ginger Chicken with Peanuts 1999
Double-Cheese Meat loaf 1999
Mixed Greens with Balsamic Vinaigrette 1999
Greek Salad CL Light and Easy cookbook

As for the disaster recipes, I can think of 4 horrible ones that I just couldn't eat: Jenny's slow cooker meatballs, vegetable moo shu, hot licks chicken, and the black beans with rum from 2000.

[Peggy]

I have to say that it seems like Spaghetti Pie is one of the most contraversial recipes in the last year. Either you loved it or didn't. Interesting... I was one who had a negative review on on this recipe even though I really tried to spice it up as recommended. It's so interesting how everyone has such different tastes!!

Peggy

[Leslie w]

Could someone please post the fettucini alfredo reciped mentioned on page 1 of this topic? It had cream cheese and garlic in it. I recently made a CL alfredo recipe that had ricotta and parm. cheese in it but I thought it a little bland.

[Leslie w]

Linda, thanks so much for the alfredo recipe. I'll try it with butter, I never cook with margarine. The fat calories are basically the same unless you use low fat versions and I've been told butter has less hydrogenated fats than margarine. Plus the flavor can't be beat.

[Linda in MO]

I think I got this off the board a while back. I haven't made it yet. I would use butter instead of margarine though.

BTW, I made the spaghetti pie by following the recipe exactly (which I rarely do)and we loved it. It was really good heated up the next day. I had the urge to spice it up too, but someone on the board said it was good "as is". I took her word for it and we thought it was good.

* Exported from MasterCook *

FETTUCINI ALFREDO

Recipe By :cooking light
Serving Size : 0 Preparation Time :0:00
Categories : Low Fat , Pasta, Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 TBSP margarine
2 small clove garlic -- minced
1 TBSP all purpose flour
1 1/3 cup skim milk
2 TBSP light process cream cheese
1 1/4 cp (2 1/2 oz) grated parmesan
4 cups hot cooked fettucini
2 tsp chopped fresh parsley
fresh ground pepper

Melt margarine in saucepan over med. Heat.
Add garlic, saute 1 minute. Gradually add milk, stirring with wire whisk til blended. Cook 8 min. or until
Thick and bubbly, stirring constantly. Stir in cream cheese, cook 2 min. Add 1 cp. Parmesan, stirring constantly til melted. Pour over hot cooked fettucini, toss well to coat. Top with remaining 1/4 cp parmesan and parsley. ( 4 servings, 1 cp. - 345 cal.)

[emilycat]

Thanks, Jeanne! This looks incredible; I can't wait to try it http://www.cookinglight.com/bbs/smile.gif

Emily

[Lisa_R]

[QUOTE]Originally posted by Laura:
[B] This is so easy I know it by heart.

Laura - thanks a bunch for the recipe... it sounds GREAT! (and easy - which is a bonus)

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

[dtuggle]

Most Loved: My personal favorite is probably Instant Black Bean soup. So easy, and the chopped green onions & sour cream are excellent.

Our nieces and nephews love the Spaghetti Pie -- I think it's because I use my own homemade tomato sauce and add extra garlic and low-fat cheese. It's really a favorite of families with kids.

Chicken Tortillas are easy and good, nice quick Friday night meal.

Least Favorite: Junior Mint Brownies were too dry, couldn't even eat them. My husband didn't like the Smashed Potatoe & Broccoli Casserole from the Total CL Cookbook -- he ate it with my homemade sausage, but we ended up tossing most of it. Bummer!

[pammy]

A few we love: Southwestern lasagna, from a summer 2000 issue;
Honey/Cumin Roasted Pork with Carmelized Onions from a fall 2000 issue;
And the all-time best (that I have tried at least): Chicken in Mustard with Beans, Garlic and Marscapone Cheese, May 1999 (so good I actually went and looked it up so that all of you could check it out). A bit time-consuming, but wonderful for an extra-special meal.

I, too was disappointed with the Spinach-artichoke dip. Took it to a Halloween party and nobody ate it.

[luv2cook]

Originally posted by JJ40:
Wow, aka, we must be on the same wavelength! As I was making parmesan-crusted chicken with leeks and apples last night, I was remembering how someone on this BB was very disappointed with that recipe, yet I love it.

I was going to start a poll today about: CL recipes that BB'ers raved about but you didn't like!

I have two: vidalia feta risotto and chicken fricassee with orzo. Neither one of those impressed me much.

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

I thought about that, too, but just realize it's different strokes for different folks. e.g, Everyone raved the chipotle chix stew but I didn't particularly care for it...and i love chipotles!

I LOVE the Mex. chix cass. and the anzac biscuits and rasberry strippers and I'm sure there's more that I really like!

[Lynn B]

Am loving this thread! So many different opinions!

I am surprised by the negative comments re: the spinach artichoke dip! It is one of our all-time favorites! I have made it "as is" and we love it, but I have also jazzed it up with sliced green onions and/or ground (or crushed) red pepper, for some heat.

[Lisa W]

Right now my favorites include Chicken Parmesan (Oct. 2000) and the Toffee Dip with Apples (The Best of CL - Make It Ahead). The chicken is a little time consuming - not something you whip up after a long day at the office, but the Toffe Dip couldn't be easier - and talk about good! I made it for a couple of get togethers over the holidays and everyone loved it - they finished the whole platter of apple slices within minutes!

[Gwenniver]

Most used recipe--Spinach Calzone, December 2000. Easy, yummy, makes good leftovers.

Most disappointing recipe--Cheddar, Bacon, and Tomato Strata (Make it Ahead supplement). The chunks of tomato were enormous, the egg mixture didn't cover the other ingredients, and the basil was overpowering (all of this, of course, in my opinion). We actually threw this one out.

[LindaW]

Hardly a week goes by that my husband does not request the Two Tone Oven Roast Potatoes that were in the issue that has the strawberry muffins on the front. We prefer to make them one tone, using just sweet potatoes and I like to serve them with a little low fat ranch dressing for dipping.
I also really like the Chocolate Eclair layered dessert (it is too good, dangerous to make!) and the Texas Sheet Cake is great! I add a few more calories to that one by sprinkling the top with dark and white chocolate chips to make it truly decadent! I also use the vegetarian recipe for Whole Wheat Pasta with Arugula quite a bit, but I use broccolirabe instead of the arugula because it packs an even bigger punch!

[CrystalB]

What a great thread! There are so many recipes here that I have wanted to try but just not gotten the chance yet. Here's my list of most used favorites:

Instant Black Bean Soup Oct 99
Roasted Green Beans 99
Broccoli with Almond Breadcrumb Topping
Easy Baked Fish Fillets Oct 99
Bruschetta Pomodoro
Green Beans w/Bacon-Balsamic Vinaigrette

My favorite recipes are for veggie side dishes! Let me know if you need any recipes!

[Julie in AZ]

The dishes that I make most often come from the December 1996 issue - I make the cornbread stuffing, garlic mashed potatoes, apple stuffed turkey (sometimes I just put a breast in the crockpot with the same sauce), and the cranberry sauce. Very very good.

[katygirl]

The last post on this thread was almost a year ago, but I was just searching around and found it. From this thread alone, I just wrote down 10 recipes I want to try. Wahhhhoooo. It is a long thread but read through it, it's good.

:D Katy

[msbeehavn]

I was beginning to wonder if I should even post that I liked the Spaghetti Pie. I make it frequently, but do jazz it up a little, myself. Thank goodness we all have different tastes, huh??

One of the desserts I didn't really care for was the "White Chocolate-Raspberrry Cheesecake". I didn't like the way it turned out. I had to use frozen raspberries cuz fresh weren't in season. The crust came out really soggy. It was a pretty cheesecake though, so I'd probably try it again if I could use fresh, fresh, raspberries.

[Terrytx]

Here you go-

* Exported from MasterCook *

Greek Spaghetti With Tomatoes and Feta

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Meatless Pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

Greek Spaghetti With Tomatoes and Feta


2 teaspoons olive oil
1 teaspoon dried oregano
1 large garlic clove -- minced
3 cups diced tomato
1/2 cup sliced green onions
1/4 cup chopped fresh parsley -- divided
2 tablespoons lemon juice
4 cups hot cooked thin spaghetti
(8 ounces uncooked pasta)
1 cup crumbled feta cheese -- (4 ounces) divided
Freshly ground pepper
Lemon slices -- (optional)
Green onions -- (optional)

1. Heat oil in a large nonstick skillet over medium-high heat. Add oregano
and garlic; saute 30 seconds. Add tomatoes, green onions, 2 tablespoons
parsley, and lemon juice; cook 2 minutes or until thoroughly heated.

2. Combine tomato mixture, spaghetti, and 3/4 cup cheese; toss gently. Top
with remaining cheese and parsley, and serve with pepper.

Yield: 4 servings (serving size: 1-1/4 cups).


Per serving: 472 Calories (kcal); 12g Total Fat; (22% calories from fat);
18g Protein; 74g Carbohydrate; 33mg Cholesterol; 441mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 1 1/2 Fat; 0 Other Carbohydrates

[natalia]

It's absolutely gotta be the Raspberry Balsamic Glazed Chicken.
(Sorry, can't remember which issue, but I think it was one of the very first 30-minute recipes published.

I have made this recipe so many times, all of my friends consider it to be my signature dish. I've even made it while camping (yep, camping - not car camping, mind you - but kayak camping!) Boy, we're my friends happy that I made dinner that night!

Anyway, the recipe is so easy I can make it in my sleep and it takes very few ingredients. I usually swap out the raspberry preserves with apricot and have also made it with red current jelly with fine results.

:) natalia

[Lee]

Another vote for the Raspberry Balsamic Chicken. We also love the Pork Chops and Onions with Madeira Wine Sauce. Our latest most used CL recipe has to be the Creamy Spinach Mushroom Skillet Enchiladas. Very quick and yummy!

Our least favorite was the Filet Mignon with Mushroom Sauce. Sorry, I know a lot of people loved this one. It was so bad, we threw it out.

[DmOrtega]

Here are few that we really like and make a lot.


Fettucine Alfredo
4 Cheese Mac & Cheese
Creamy Pesto Rigatoni w/Chunky Tomato Vinegrette
Easy Baked Fish Fillets
Spinich and Artichoke Dip (my husbands favorite)
Curried Couscous Salad w/Dried Cranberries
Lebanese Fatoush Salad
Salisbury Steak (my sons favorite)
Smashed Potato & Broccoli Cassarole
Polenta w/Red Peppers and Fontina Cheese

[natalia]

Originally posted by Lee
Another vote for the Raspberry Balsamic Chicken. We also love the Pork Chops and Onions with Madeira Wine Sauce. Our latest most used CL recipe has to be the Creamy Spinach Mushroom Skillet Enchiladas. Very quick and yummy!

Our least favorite was the Filet Mignon with Mushroom Sauce. Sorry, I know a lot of people loved this one. It was so bad, we threw it out.

I adore the Creamy Spinach Mushroom Skillet Enchiladas! How could I forget that????? ;)

[greysangel]

Most used recipes: (takes a lot to repeat them more than twice as I'm always trying new things!)

Raspberry Balsamic Chicken
Mexican Chicken Casserole (DH asks for this at least once a month)
Chicken Fricassee with Orzo
Herbed Basmati Rice
Stuffed Chicken with goat cheese and artichokes
Malaysian Chicken Pizza
Peanutty Noodles
Potato Gratin with Goat Cheese (though it appeared recently, DH has already asked for it)
BBQ Porkchops

Tiramisu Anacapri (DH)
Mocha Pie (me!)

There are so many wonderful recipes that I can barely remember the disappointing ones! The chipotle potatoes recently were a disappointment because I expected so much more though they were ok.

JeAnne

[DmOrtega]

Originally posted by DmOrtega
making a change on my list.

The 4 Cheese Mac & Cheese should be the Creamy 2 Cheese Mac & Cheese not 4, if fact we just made this last night and had it with leftover turkey from Christmas. It was delicious.

[stomkow]

this is my MOST used cooking light recipe....I love it, and it freezes great, as a matter of fact, I just popped my foodsaver frozen portion in the microwave and cooked me up a great lunch at work ...yum yum

Butternut-Beef Chili

SOURCE: Cooking Light YEAR: September PAGE: 96

INGREDIENTS FOR 6 SERVINGS:
1 pound ground round
1 cup chopped onion
1 cup chopped green bell pepper
3 cups chopped tomato (about 2 large)
3 cups chopped peeled butternut squash (about 1 small)
3 cups water
2 tablespoons tomato paste
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1 (16-ounce) can kidney beans, drained
2 garlic cloves, minced
1/2 cup small pitted ripe olives
2 to 3 tablespoons minced seeded jalapeno pepper
6 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro

INSTRUCTIONS:
1. Combine the first 3 ingredients in a Dutch oven, and cook over medium-high
heat until browned, stirring to crumble. Drain well; return meat mixture to
pan. Stir in tomato and next 9 ingredients (tomato through garlic); bring to a
boil. Reduce heat, and simmer 20 minutes or until squash is tender, stirring
occasionally. Stir in olives and jalapeno; cook 5 minutes. Ladle chili into
soup bowls, and top each serving with 1 tablespoon green onions and 1 teaspoon
cilantro. Yield: 6 servings (serving size: 1-1/2 cups).

NUTRITIONAL INFORMATION:
CALORIES 262 (23% from fat); FAT 6.8g (sat 2g, mono 3g, poly 0.9g); PROTEIN
22.9g; CARB 30.1g; FIBER 5.6g; CHOL 46mg; IRON 5.3mg; SODIUM 444mg; CALC 94mg


enjoy

[andrea]

most used:- these are all yummy AND easy!!!
chicken and dumplings
slow cooker beef and bean burritos
thai-style pork stew
seared chicken with peppers and cilantro sauce
garlic soup- old one from mexican soup article
tex-mex black bean dip
creamy spinach and feta dip
spinach and artichoke dip
tropical tomato salsa and tomato-basil salsa- same article
garlicky roasted potato salad

most disappointing:
vidalia onion risotto
orzo with spinach and feta
african peanut stew
pork cutlets with peaches... absolutely disgusting!!!

[cminmn]

JeAnne-
Oh,Oh,Oh!!! I have friends who have served the malaysian chicken pizza in the past and it is FABULOUS!!! I have begged them for the recipe but they never got back to me. If you have a second I would LOVE,LOVE, LOVE to have that recipe. THANKS SO MUCH! -christie

[katygirl]

Hi, I'm not JeAnne, but I do have the recipe. Here it is.

* Exported from MasterCook *

Malaysian Chicken Pizza


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup Packed Brown Sugar
3/4 Cup Rice Wine Vinegar
1/4 Cup Low-sodium Soy Sauce
3 Tablespoons Water
2 Tablespoons Chunky Peanut Butter
1 Tablespoon Peeled Minced Fresh Ginger
1/2 To 3/4 Teaspoon Crushed Red Pepper
4 Cloves Garlic, Minced
Cooking Spray
1/2 Pound Skinned and Boned Chicken Breast, Cut in
Bite-size Pieces
1/2 Cup (2 Ounces) Shredded Reduced-fat Swiss
Cheese
1/4 Cup (1 Ounce) Preshredded Part-skim Mozzarella
Cheese
1 (12-inch) Basic Pizza Crust
1/4 Cup Chopped Green Onions

Preheat oven to 450 degrees.

Combine the first 8 ingredients in a bowl; stir well with a whisk.

Coat a large nonstick skillet with cooking spray; place over medium heat
until hot. Add chicken; saute 2 minutes. Remove from pan.

Pour vinegar mixture into pan; bring to a boil over medium-high heat.
Cook 5 minutes or until slightly thick. Return chicken to pan and cook 1
minute or until chicken is done. (Mixture will be the consistency of thick
syrup.)

Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top
with chicken mixture. Bake at 450 degrees for 12 to 15 minutes. Sprinkle
with green onions. Remove pizza to cutting board; let stand 5 minutes.

Yield 6 servings (serving size: 1 wedge). 283 cal, 6.6g fat, 18.6g pro,
36.1g carb, 1.2g fiber, 31mg chol, 2.3mg iron, 466mg sod, 167mg calc.

Source:
"Cooking Light Complete Ckbk"

[cminmn]

Katygirl-
You are awesome! Thanks so much for your quick reply- I think we'll be having this for New Year's Eve!-christie