Notes about Recipes in this book

• Buffalo and blue chicken tenders

  • Waderu on January 28, 2012

    Used shrimp instead of chicken and baked for about 10 minutes. Delish.

• Corn chowder

  • Waderu on February 02, 2011

    I made some big changes. Replaced the cauliflower with a can of white beans. Added about 1/2 lb chopped cod after simmering in the milk (added at the end with the non-pureed soup. Added smoked black pepper and hot paprika to the corn and onion saute. Family LOVED it.

• Chicken piccata

  • swegener on February 01, 2015

    I love the lemon and capers--yum!

• Jamaican jerk chicken with cauliflower and asparagus

  • skrochbillings on June 20, 2023

    I used a marinade concentrate and yogurt and made a tandoori style chicken almost. Tasted amazing

• (Almost) General Tso's chicken

  • LaPomme on May 26, 2011

    Made the "Rockin Asian stir-fry sauce" and found it a little vinegary. Added extra chili sauce and extra sweetner. Used boneless, skinless chicken thighs instead of breast meat and the chicken remained tender. I am concerned that breast meat might dry out in the oven.

• Lemony shrimp salad

  • Meags on July 31, 2022

    Fantastic salad! I cut my shrimp lengthwise instead of crosswise. Next time I'll try 1/3 c mayo. Would be good on lettuce too.

• Rocco's how low can you go low-fat marinara sauce

  • Bloominanglophile on April 05, 2014

    I have made this marinara sauce a handful of times--usually for a quick meal with frozen, store-bought meatballs for meatball subs. It is a nice recipe, and in combination with the meatballs has that classic Italian-American taste. I prefer to use the fresh basil in the sauce, but this last time I just seasoned it with dried basil and oregano, and it was fine. Could see using this sauce in a myriad of ways, from saucing a pizza, to layering it in a lasagna, etc. I do make this with Cento San Marzano tomatoes--tried Pomi once and didn't like as well.