Notes about Recipes in this book

• Choucroute

  • mfto on April 18, 2018

    My husband and I really enjoyed this recipe. I used a packaged seasoned pork tenderloin and did not chop it. I did not add the caraway seeds or juniper berries. Used dry Vermouth wine. I had no cabbage but did add carrots and red potatoes. Since the tenderloin was left in one piece, cooking was much longer than the recipe. I think next time I will try to remove the meat when it reaches 160 degrees. One thing about the sauerkraut, we do not rinse it because we like the slight sour taste it adds. Just our personal taste.

• Cheese and pear pork

  • hillsboroks on December 14, 2020

    We really enjoyed this for a midweek dinner. The combination of pork, pears, blue cheese and caramelized shallots cannot be beat. I made a half recipe for two with one tenderloin. When the sauce had reduced by half I added a good splash of pear brandy to it and let it cook down for another two monutes or so and that really amped up the sauce flavor.

• Buffalo chicken thighs

  • pattwilson on August 14, 2014

    COOKING LIGHT ULTIMATE CHICKEN Cookbook, page 65