Jane Brody's Good Food Gourmet: Recipes and Menus for Delicious and Healthful Entertaining by Jane Brody and Ray Skibinski

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  • Swordfish primavera

    • eve_kloepper on March 18, 2016

      excellent, healthful fish dish. served a pilaf alongside.

  • Chicken and root vegetable soup

    • eve_kloepper on January 15, 2012

      Perfect example of simple, superb food. It really doesn't need any seasoning other than s & p, although I couldn't help myself and added a bit of minced parsley for color. Didn't have enough chicken broth and filled in with water and white miso. Sublime.

  • Raspberry-yogurt pie

    • eve_kloepper on March 06, 2015

      Wonderful. I made this with frozen raspberries which was not ideal. Half frozen, for the ones that get pureed with the yogurt and gelatin, and half fresh, for putting directly on crust and decorating top of pie, would be best. I abhore fatfree products and used regular Greek yogurt. I'm sure low fat would be fine, but nonfat should be avoided if possible. Only caveat. the crust is too thin. Next time I will double ingredients for the crust.

  • Corn soup with pesto

    • mharriman on December 26, 2017

      I made this a day ahead for a Christmas Day first course and it was okay as a precursor to a lobster tail dinner. The dollop of pesto sauce improves this soup. Even with pureeing the soup, the texture isn’t smooth, and that’s why it doesn’t get a higher rating. Because corn is fibrous, I’m not sure any recipe is going to get a super smooth consistency. Pesto- I opted for a full fat version and used a James Beard formula.

  • Cornish hens with spiced apple stuffing

    • mharriman on March 19, 2019

      Satisfying. My two minced Granny Smith apples made much more stuffing than the two hens I had and they were pretty big hens, so I put the rest of the apple mixture in a small oval baking dish and cooked that alongside the hens. That dish was almost applesauce- nice with everything else. Reducing the temperature to 325 from 450 after 15 minutes seemed too much reduction, so I reduced the temp to 350 and my hens were still not done baking at the additional 45 minute mark. They were ready to eat with an additional 25 minutes of roasting. I made a wild rice mix to go along with the meal and that was a very good complement. Next time, I’d add something to the apple mixture, before stuffing the birds, such as the wild rice. This, like all Jane Brody recipes I’ve made (and I made many when my children were growing up) is hearty and wholesome, but not something to “wow” about. We ate the second half of the birds and stuffing tonight and everything was still moist (heated up in microwave).

  • Linguine with shrimp and red pepper sauce

    • mharriman on March 17, 2019

      I made this for a family lunch and we thought it was bland. We thought the cayenne pepper added an out of place one note to the butter, shrimp, linguine, and sweet bell peppers. The title of the recipe suggests the red peppers and shrimp are made into a sauce. They aren’t. This is linguine with chopped peppers, chopped onions, and sliced shrimp, with a bit of butter mixed in at the end. I didn’t add Parmesan at the end. Maybe that would have helped.

  • Vegetable-stuffed peppers

    • mharriman on December 04, 2017

      This is a good light stuffed pepper (about 227 calories per stuffed pepper) but it lacks depth. It’s pretty bland. The cayenne pepper provides a bit of zing but my husband and I thought it needed more cheese and/ or a sauce or rice/grain. This is good if you just want a light lunch or dinner meal, and I’ll tag it for that kind of a day in my cookbook.

  • Green bean and red onion salad

    • mharriman on August 13, 2019

      A quick salad that has a nice bite because of the red onions and homemade vinaigrette. I used a package of microwave haricots- vertes and timed it so they’d be al dente. It doesn’t really get any easier than this!

  • Red cabbage salad

    • mharriman on April 10, 2020

      My husband and I really liked this salad. We thought the yogurt based dressing made it a notch above the usual cabbage slaw style salad. I used two small Empire apples and they worked well. I think any crisp apple would do.

  • Banana-bran muffins

    • jchavelh on November 15, 2015

      Easy and very nice texture. Needs the raisins (and perhaps a drop more sugar)

  • Tim's corn bread

    • ricki on March 08, 2018

      Relatively light and moist for a whole-grain corn bread. Cut the honey to 2 Tbsp and increased the fat, using half oil and half melted butter. The sweetness still came through, and I wouldn't any more honey. I will make this again.

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