O.K., you asked for it!!
This is a list from Living Cookbook that I keep of [Email]C@H[/Email] recipes we like -
Buffalo Chicken Risotto with celery and blue cheese
Cuisine at home No. 86 (April 2011)
Butternut Squash Fettuccine with frizzled prosciutto*****
For fall fare at its finest, Marsala adds warm, smoky flavor, toasted hazelnuts give crunch and nuttiness, and frizzled prosciutto lends saltiness. Issue #107, page 15 First made this in Vicksburg, MS 11/18/14
Butternut Squash Hash*****
11/20/14 - great with Sweet [censored] Chardonnay and Sutter HOme Cab - Sulphur, LA Very good with beet salad with feta - see below
Great with 7 Deadly Zins
Source: Issue #71, page 15 - Oct. 2008
Butternut Squash Soup ***** [Email]C@H[/Email] recipe
Well, again the memory has flown somewhere - I did make this and here it is. We did love it.
"Made this 10/15/06 - wonderful and really good with Sausage-Apple Empanadas, pg. 13 of Splendid soups"
I see this sauce used for many delights!!! Totally great with cooked shrimp!
Chicken Cacciatore Soup*****
(Cuisine at home, April 2004, Issue 44, p. 31 Makes: 7-8 Cups - "first made Apr. 8, 06" More notes: I garnished with toasted pine nuts and served over polenta (see below for ingred.) This is a wonderful dinner!!
Grilled Sausage & Pepper Panzanella*****
Maryann’s B’day Dinner – May 2014 - we loved the dressing and enjoyed the whole salad.
I just spotted it in the latest issue, #105. Page 11.
Here we go! As promised, here is what I picked for my birthday dinner. Sure wish I could copy the photos to post on here. They are all so appetizing. I hope that everyone will try this, but for anyone who has a complete aversion to anchovies, you could sub Italian dressing, IMHO, and I (we) won't say a word.
Grilled Shrimp Tacos
Comment – Tracie made this for Mother’s Day and everyone love it all
Issue 81/June 2010. While the shrimp marinates, make the sauce and slaw. Then wrap the tortillas in foil, thread the shrimp onto skewers, and grill.
Makes 4 servings
Japanese Fried Chicken
To ensure a crisp crust, be sure to heat the oil before frying the chicken. [Email]C@H[/Email] Issue 98 March/April 2013
Jerk-Spiced Grilled Chicken
Jean’s Birthday Dinner Menu – May 2-13 To be reviewed on Monday, May 13, 2013
From Issue #99:
Jerk-Spiced Grilled Chicken, page 29
Mango Chutney, page 29
Jamaican Hushpuppies, page 31
And, from Grilling book #4 – (Best Ever BBQ Chicken on cover)
Pineapple rice, page. 21
No dessert, except maybe a third hushpuppy with the chutney….
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Korean-style Bulgogi with ginger dipping sauce [Email]C@H[/Email] w/Vermicelli & pickled veggies*****
From: Cuisine at home No. 70 (August 2008) Page 14
Lemon-Pepper Polenta*****
made this for a [Email]C@H[/Email] review dinner - 9/13/10 - I really like the creaminess of this polebta
Review: Made this as part of a [Email]C@H[/Email] review dinner. We liked this softer version very much!!
Romaine with Creamy Italian Dressing
Serve this salad with Ravioli Lasagna (individual casseroles - see recipe here L.C.) Issue 47, page 37
Root Beer BBQ Sauce
From issue # 39 June 2003
Tomato Tarts with goat cheese and basil
Issue 82/Aug. 2010 – Erin loved these. Makes 4 tarts
VIETNAMESE NOODLE SOUP WITH PORK MEATBALLS
Issue 25, Jan. 2001
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WHEW!!