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Barbara, I've done:
Cajun-style chicken wings with cool lemon sauce - Great, it does call for chili powder (could cut it in half) and jalapeno (could omit this), and you'd still have a little bite but it wouldn't be hot and the flavor would be there.
Chicken Chili Verde - another great one. Reduce the poblanos to one or two (they really are not hot chiles tho) and you'd probably be fine.
Open-faced pot roast sandwich with gravy dip - another really good one,
Laquered shrot ribs with spicy ginger sauce - we did this for Theresa's B'day dinner review in March and we all (I think) gave this one high marks. In fact, we liked the sauce so much, I added it to MasterCook to use with other dishes.
Barbecued baby back ribs with Apple & herbs pasta salad - another winner.,
Pork Adobo with tropical fruit salsa - I gave this one a so-so.
Bistro-Style pork chops with reuben toasts - great!!
Beef stroganoff with parsley noodles and brussels sprouts with bacon - again, both ewere great. Roy loved the stroganoff.
Cowboy beans with poblano chiles - very good, but needs the poblanos, so might be a little too spicy for you.
Bahn mi sandwich with cucumber & carrots - didn't like at all.
And others have made quite a few from this book, too.
Wow, I had no idea I'd made so many of the recipes in this one. There are a couple more I want to try also.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com