Cook's Country Magazine, Dec 2018/Jan 2019

  • Roast pork loin with dried fruit

    Roast pork loin with dried fruit (page 4)

    from Cook's Country Magazine, Dec 2018/Jan 2019 Cook's Country Magazine, Dec 2018/Jan 2019

    • Categories: Main course
    • Ingredients: rosemary; pork loin roast; dry white wine; dried apricots; dried cherries
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Notes about Recipes in this book

  • Cheesy stuffed shells

    • Rinshin on June 28, 2021

      Very tasty and easy to prepare. Changed it up a bit by boiling shells for 5 min first to do away with piping in filling due to veggie addition of chopped kale and baby artichokes to the filling, using mozzarella and Monterey Jack cheese for topping and bottled marinara sauce. Will repeat.

  • Caesar Brussels sprouts

    • twoyolks on November 14, 2020

      The dressing was only Caesar-like and it didn't go all that well with Brussels sprouts.

    • anya_sf on March 08, 2022

      This was a nice side dish, although it didn't wow me. I just used 1 clove garlic as I'm sensitive to raw garlic. I also added the sprouts to the dressing while they were still somewhat warm.

  • Mexican-style meatball soup

    • darylm503 on April 21, 2019

      Next time, I think I'll increase the amount of pork to 1.25 or 1.5 lbs so that there is a better ratio of meat to filler.

    • Cotonqueen on May 23, 2019

      Yummy. Lots of vegetables to go with the little meatballs. Nice heat, too. Definitely will make again.

  • Chicken scampi

    • darylm503 on April 21, 2019

      Good flavor, but subtle and not garlicy. Could have been my ingredients.

    • taste24 on January 07, 2021

      This was one of the best chicken dishes we have ever made. Tons of flavor (ours was garlicky!) and very tender chicken.

  • Gooey butter bars

    • Kinhawaii on March 04, 2019

      Easy to make, most of the time spent was waiting for cooling. Best warm or at room temp when vanilla custard is soft. Good for parties or potlucks. Would make again.

    • Shewi128 on March 16, 2021

      Very sweet, but an interesting dessert with a good texture.

  • Chocolate peppermint fudge

    • ldholakia on October 03, 2021

      This is insanely good and very easy if you follow the precise directions. Turns out every time. We make it every Christmas.

  • Skillet tortellini with sausage and cherry tomatoes

    • twoyolks on February 01, 2019

      Easy enough to make, there really wasn't much flavor in the pasta sauce and everything seemed a bit too rich.

    • puddlemere on February 13, 2019

      Just okay, although it's probably partially my fault since I accidentally used frozen fresh tortellini instead of dried, and there was way too much chicken broth. Probably won't repeat.

    • Creative.Juices on July 13, 2019

      My family and I really liked this simple, easy-to-fix recipe. I used fresh tortellini and had to boil down the stock, which I'd already cut in half, but it turned out delicious (next time I'll use the called-for dried tortellini). For a quick meal I think it was terrific.

    • dbuhler on May 08, 2024

      This is a quick and easy dinner that my family enjoys and I can whip up in a flash. After making it for a few years we've discovered that we like it better with turkey Italian sausage rather than pork. I don't make this too often, but it is one that I go to when I know I won't have a lot of time to get dinner on the table. Using the suggested dried tortellini is a must!

  • Mediterranean rice and lentils with spiced beef and crispy onions

    • Shewi128 on June 15, 2023

      I've made this several times, and I most recently made it with ground turkey. I couldn't even tell it wasn't beef. It's very flavorful for a quick weeknight dish. One thing: 2 tsp of salt is too much. Try 1.25-1.5 tsp instead. Highly recommend this easy recipe!

  • Cheddar scalloped potatoes

    • twoyolks on January 03, 2019

      Using a sharp cheddar cheese just overpowered all the other flavors.

  • Southern cheese straws

    • twoyolks on January 03, 2019

      A nice cheese flavor. These hold their shape well and are crunchy and easy to make.

  • Amish cinnamon bread

    • JaniceKj on January 23, 2021

      After seeing Julia and Bridget making this bread, I decided to go for it. OMG! Perfect! Easy, no mixer necessary. I used Vietnamese cinnamon, it's just so delicious! Crunchy crust, the bread has a consistency of banana bread. And just like the girls said, between a soft bread and a cake. The house smells great!

  • Slow-cooker beer-braised beef with onions

    • darylm503 on April 21, 2019

      Great flavor, but not very strong. Washed out by the egg noodles.

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  • Published Dec 01 2018
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Cook's Country showcases "country cooking": simple, great-tasting homemade food--Sunday dinners, potluck suppers, backyard barbecues, and even kids' birthday parties. And you can be sure that Cook's Country's recipes will come out right the first time, and every time, you go in the kitchen. We've taken the obsessive recipe development techniques that we've polished through years at America's Test Kitchen (which involve testing and tweaking recipes as many as 100 times until we are certain that anyone who follows them will meet with success) and brought them to Cook's Country. Cook's Country's mission is to reclaim, revive, and restore classic American heirloom recipes.