Notes about Recipes in this book

• Turkey burgers with mango chutney

  • Lisentric on March 29, 2026

    This had a great flavor and very simple to put together. I used frozen turkey, but would use only fresh in the future due to the watery texture after thawing. I cooked in cast iron, and would not recommend grilling due to the nature of the burger crumbling. Perhaps that would be different using fresh turkey. I would make this again.

• Chicken breasts stuffed with pimiento cheese

  • mharriman on November 02, 2020

    Delicious. Wow. This recipe brought back memories of my first real cooking adventure in the late ‘70’s when it was a thing in Oregon to make chicken Cordon Bleu for dinner guests. This doesn’t use the same cheese nor does it include ham, but I like it better, mainly because smoked Gouda is my favorite cheese. I used toothpicks to close up the stuffing for the initial pan browning and took them out for the baking. That did the trick. The stuffing had learned to stay inside the pockets while browning. This is lovely over orzo as some of the cheese and pimento sauce escapes and mixes with the pasta.

• Five-spice tilapia

  • ecasey830 on March 08, 2023

    I halved the called amount for five-spice powder and I'm glad I did as it was already quite strong with the small amount I used

• Corn & basil cakes

  • krobbins426 on July 24, 2013

    Love this recipe. Easy and quick, but incredibly tasty. A good way to use a lot of basil that doesn't involve pesto.

• Pork chops with cream Marsala sauce

  • mharriman on May 31, 2020

    I made mine with half and half instead of low-fat milk ( I was out of it) so my review reflects that change. My husband and I thought this was very good. I used 3 slices of bacon instead of prosciutto and added four sliced baby Bella mushrooms. The directions were easy to follow, and even with 6 oz of half and half instead of 8 oz of low-fat milk, the sauce felt and tasted lighter than what we’ve had in restaurants and it still tasted great. Looking forward to the leftovers for lunch (we ate half of the recipe).) served over egg noodles, as suggested.

• Crab bisque with avocado, tomato & corn relish

  • ecasey830 on August 07, 2021

    Mine was more yellow than orange in color. Definitely use hot paprika (or add hot sauce) if you want a kick

• Bibimbap with grilled shrimp & mushrooms

  • dinnermints on January 17, 2015

    SO good! This was a meal my husband and I could make together - he did the marinade, mushies and shrimp, and I did the veggies and rice. It's a meal in a bowl, and very satisfying. Since our grill turned out to be moldy and infested with brown recluses (!) when we opened it, he prepared the shrimp and mushrooms in the wok instead (and then poured the remaining cooked marinade over our bowls = yum). Would love to try it on the grill next time. Definitely not a weeknight meal, though. I can never find bean sprouts that look good (even tried to grow them, but they weren't sprouty enough), so I julienned up some jicama instead - worked like a charm.

• Quick cucumber kimchi

  • chawkins on August 21, 2014

    This is so good, so much better than the last recipe I tried (a Food and Wine recipe that is served right after mixing the ingredients together). This recipe asks you to refrigerate for 12 to 24 hours before serving and that makes a world of difference to the taste.