Notes about Recipes in this book

• Colorado calzone with Italian sausage filling

  • Kjohns101 on December 05, 2022

    These are good for a buffet or something to take for a potluck.

• Curried fruit and nut salad

  • peaceoutdesign on May 22, 2023

    Good flavor. You could su pecans for the almonds. I chopped the green just to make it easier to get on a fork.

• Spinach, bacon, and apple salad

  • peaceoutdesign on May 24, 2023

    Nice fresh and tangy.

• Surprising broccoli salad

  • Shary on November 06, 2022

    Excellent but used much less onion than called for and was still onion heavy. Added raisins. Excellent.

• Angel hair pasta with basil and crab

  • peaceoutdesign on May 22, 2023

    I think that there are much better and tastier ways to use crab.

• Cumin-sauced salmon with deep fried celery leaves

  • peaceoutdesign on October 13, 2023

    This was okay but just not worth making again.

• Chicken almondine

  • peaceoutdesign on May 24, 2023

    Simple enough. I only refrigerated 30 minutes and the nut and breadcrumb coating seemed to adhere just fine.

• Sesame asparagus

  • peaceoutdesign on August 06, 2024

    Ridiculously simple and good

• Pistachio'd carrots

  • peaceoutdesign on October 02, 2023

    Nope!

• Pike's Peak potatoes

  • nadiam1000 on January 19, 2017

    My go to scalloped/au gratin potatoes - creamy, rich and savory.

• Million dollar rice

  • Jviney on June 13, 2021

    This was suggested as a nice side for the Summertime Marinated Kebabs from the same book and it really was. A different kind of recipe than I’ve made before, subtle but summer comforting, which can be hard to find. Liked this one.

• Pecan bars

  • nadiam1000 on January 19, 2017

    One of my top ten recipes ever; they taste like a marriage between pecan pie and pralines. I always line the pan with a parchment sling and remove the bars from the pan for easier cutting when completely cold.

• Stuffed chicken breasts with enchilada sauce

  • peaceoutdesign on May 16, 2023

    I used Spanish chorizo and ground it instead of Mexican chorizo. I did not let the chicken with bread crumbs rest in the refrigerator due to time constraints and all was good. The sauce was easy but I would not call it a true enchilada sauce.