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Cooking Light Magazine, October 2015

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Notes about this book

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Notes about Recipes in this book

  • Glazed salmon and rice bowl

    • PennyG on January 31, 2016

      This was very nice and quick. I will make again. This article was written to be a 30-minute meal, but if you have the time, I would let the radishes pickle for longer.

  • Onion, kale, chickpea, and chicken soup

    • Laura on November 18, 2016

      I made this with quite a few changes. First off I eliminated the chickpeas and replaced with cauliflower. Also subbed homemade smoked turkey broth for the chicken broth. Used green chard instead of kale. With the homemade smoked turkey broth this was an incredible soup. We loved it. This was a perfect way to use up some leftover rotisserie chicken. Will definitely make again.

  • London broil with mushroom sauce

    • chawkins on August 31, 2018

      Did not make the mushroom sauce. Marinated the beef for 4 hours as stated in the recipe, did not impart a lot of flavor to the beef, may have tasted better with the mushroom sauce, won't repeat again though.

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  • Published Oct 01 2015
  • Format Magazine
  • Page Count 154
  • Language English
  • Countries United States

Publishers Text

Cooking Light is the world’s largest and most trusted food and lifestyle brand—making healthy food taste great, and making healthy living an enjoyable part of our every day lives.

Cooking Light offers fresh, nutritious and easy-to-follow kitchen-tested recipes for every day living or special occasions. So whether you are in a hurry to prepare a quick and easy dinner tonight or need a game plan for the perfect party, Cooking Light provides the tools for cooks of all levels to feel confident in creating great tasting, healthy meals along with a variety of tips and advice for ways to embrace a healthier and happier lifestyle.