Notes about Recipes in this book

• Spanish-style cod in tomato broth

  • Delys77 on May 15, 2014

    The instructions on this would seem to indicate you should start the fish in the pan and then Cook the sauce in the same pan for another 10 minutes or so, which means you'd cook the fish for 16-20 minutes, far too long. I ended up cooking the sauce separately for about 30 minutes until it was reduced quite a bit. I then topped the rice with the pan fried fish fish and a generous portion of sauce. I left the almonds out but added saffron to the rice. On the whole the dish was very attractive and flavourful so I would say it was good but not great.

  • Laura on July 15, 2014

    Overall, I found this to be just ok and I wouldn't bother to make it again. Like the previous reviewer, I found the directions for cooking the fish to be a bit strange and definitely too long. So, I rubbed the fish fillets (barramundi) with the spice mixture and then broiled for 5 minutes and they came out perfectly. The broth itself was really lacking in interest. I did not add the almonds. Next time I'm in the mood for a similar, but much better dish, I'll use my gold standard recipe, Red Snapper, Veracruz Style from Epicurious: http://www.eatyourbooks.com/library/recipes/793456/red-snapper-veracruz-style

• Chicken and sausage jambalaya

  • pattwilson on August 14, 2014

    COOKING LIGHT ULTIMATE Chicken Cookbook, page 54

• Crispy pork medallions

  • Delys77 on February 29, 2012

    As written this recipe is not a winner. First let's start with the picture, not sure what kind of pigs they were working with but tenderloin is nowhere near the size of the medallions in the picture. The challenge with this is that based on the instructions the pork was a little overdone. Also only one side properly browned as the recipe doesn't say to turn the medallions, which is necessary, but when they say brown 2 minutes per side enforce going into the oven do they mean 1 minute per side or 2 each side which would mean you would need less time in the oven. The coating was nice though.

• Beef and butternut chili

  • quaquacat on March 04, 2019

    I made this with the ground beef. I didn’t quite have all of the spices and ingredients but the flavor was outstanding and it seems to have a lot of tolerance for not quite following the procedures in the directions.

  • quaquacat on April 12, 2021

    Made this again without butternut squash, just carrots, and made it with even more substitutions. The carrots took a long time to cook. It’s a good template for a chili with some different flavors.

• Beet Wellingtons

  • krobbins426 on December 04, 2011

    Good entree for vegetarian Thanksgiving.