Cooking Light Annual Recipes 2004 by Cooking Light Magazine

  • Heartthrob salad

    from Cooking Light Annual Recipes 2004 Cooking Light Annual Recipes 2004 by Cooking Light Magazine

    • Categories: Salads; Appetizers / starters; Valentine's Day / romantic; American; Vegetarian
    • Ingredients: tomatoes; parsley; Kalamata olives; canned palm hearts; Bibb lettuce; Parmesan cheese
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Notes about Recipes in this book

  • Pan-seared scallops on linguine with tomato-cream sauce

    • clkandel on September 03, 2020

      Sauce was quite tart. I added a little sugar to cut the acid.

  • Pecan-crusted tilapia

    • Lindalib on March 26, 2014

      Everyone in the family loved this recipe. I doubled the pecans because, well, I love pecans. Had no buttermilk so used a little vinegar in milk to make some.

  • Lemon-blueberry muffins

    • KALW on May 24, 2024

      I doubled the butter. I know it’s from Cooking Light, but after I cut in the butter, the texture just wasn’t right. Doubling the butter from 1/4 c to 1/2 c solved it. Probably a typo in the recipe.

  • Pasta with leek, pepper, and chive sauce

    • gmachef on June 06, 2010

      Made this on 6/5/10. I really liked this. Bill thought it was just OK. He said it didn't have any "spark". I'd give it a 9.0 rating.

  • "Fried" chicken with cucumber and fennel raita

  • Spiced chicken with couscous

    • linda_ub743u on March 30, 2026

      OK, but not great. I followed the recipe except subbed rice for couscous

  • Shepherd's pie peppers

    • gmachef on October 06, 2010

      Good, homey comfort food. Used ground beef instead of lamb.

  • Roasted sweet potato wedges

    • sideshoes on October 20, 2010

      Simple and good. The cayenne adds a bit of spice.

  • Spiced chicken thighs

    • Lindalib on April 12, 2012

      Excellent, tasty, and easy to make. Has strong spice flavor. To give receipe a kick, try to double spices. We have not tried to increase spices yet, so you'll need to play with the spice quantity.

    • Lindalib on June 09, 2012

      We saved the extra curry sauce in the refridgerator from the chicken thigh receipe. We marinated parts from a cut-up chicken in the sauce for about 45 minutes, after cutting incisions into the parts to near the bone. Then, we barbequed the marinated chicken for 40 minutes using indirect heat. The chicken turned out moist and some of the best, tasty chicken we've eaten. Cooking hint: place larger pieces closer to the coals then the smaller pieces. When we did this, all the parts were finished at the same time.

  • Slow-cooker meat loaf with shiitake mushrooms

  • Pork stew with parsnips and apricots

    • eathealthy on April 14, 2023

      Delicious the best recipe I have cooked in a long time.

  • Green chile-chicken casserole

    • fultre on January 02, 2023

      Simple to make, can be assembled ahead and refrigerated. Enjoyed by all. Do think you could cut down on cheese by not including with inner layers, and only have a layer on top for finishing.

  • Sausage, kale, and bean soup

    • gmachef on June 13, 2010

      Surprisingly good, considering the limited. number of ingredients! I'd give it a 9.0 (out of 10). I used Turkey Chorizo that I purchased at New Frontiers, homegrown kale (small bunches, so I also added some home-frozen spinach), and added some fresh corn (two ears worth) that was starting to get old. The tomatoes were Fire-roasted and diced, and the beans were white beans that were rinsed and drained. Would definitely make this again!

  • Cranberry liqueur

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  • ISBN 10 0848726324
  • ISBN 13 9780848726324
  • Published Nov 01 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Oxmoor House
  • Imprint Oxmoor House

Publishers Text

Today's busy, health-conscious cooks will love the convenience of over 900 delicious, kitchen-tested recipes from a year's worth of Cooking Light--the nation's largest epicurean magazine--in one handy edition. Book features complete nutritional analysis for each recipe along with step-by-step technique photographs throughout and many menu suggestions.

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