Cooking Light Magazine, December 2015

  • Seared scallops with chestnut puree

    Seared scallops with chestnut puree (page 12)

    from Cooking Light Magazine, December 2015 Cooking Light Magazine, December 2015

    • Categories: Quick / easy; Sauces for fish; Main course; Christmas
    • Ingredients: packaged cooked chestnuts; milk; blood orange juice; diver scallops; thyme
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Dec 01 2015
  • Format Magazine
  • Page Count 172
  • Language English
  • Countries United States

Publishers Text

Cooking Light is the worldís largest and most trusted food and lifestyle brandómaking 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.