Cooking Light Magazine, March 2010

  • Spicy shrimp and grits

    Spicy shrimp and grits (page 24)

    from Cooking Light Magazine, March 2010 Cooking Light Magazine, March 2010 by David Bonom

    • Categories: Quick / easy; Main course; American South
    • Ingredients: milk; quick-cooking grits; Parmesan cheese; applewood smoked bacon; shrimp; white onions; grape tomatoes; hot pepper sauce; ground red pepper; green onions
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Halibut with caper salsa verde

    • mharriman on September 06, 2020

      We liked this light treatment of salsa with the quick pan-sautéed halibut but thought the salsa amount was pretty minuscule. I made the full four serving size of topping for two of us and it barely made three bites. I’d double the amount next time. Served with stove- top grilled zucchini.

  • Brown soda bread

    • ricki on January 27, 2025

      https://lakelurecottagekitchen.com/2011/03/16/irish-soda-bread/ Easy and excellent flavor. A little crumbly for thin slices, at least when just-cooled, but average to thick slices are sturdy enough. Baked in 8 ½ by 4 ½ pan for 65 minutes at 325.

  • Lentil-barley burgers with fiery fruit salsa

    • michalow on August 19, 2012

      My new favorite veggie burger. Texture is pleasantly nubby, and holds together nicely. Subbed Even' Star fire sauce for tomato paste with great success.

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.

  • ISSN 0886-4446
  • Published Mar 01 2010
  • Format Magazine
  • Page Count 188
  • Language English
  • Countries United States