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Cookies ’n’ Cream Angel Cake from Betty Crocker The Big Book of Cakes (Betty Crocker Big Book)

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Apricot-Hoisin Pork Chops with Somen

(Cooking Light, April, 2002)

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Beef And Napa Cabbage Stir-Fry

(Gourmet, December, 2007)

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On March 14, 2008, 12:57 pm quatfaux said:

I found this extremely easy to make and very tasty! Just have everything all ready to go in the wok, and you are there. Fast and yummy.


Broken Pappardelle with Shrimp and Zucchini

(Food & Wine, May, 2007)

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Although this dish contains healthful veggies like asparagus and zucchini and a low fat protein (shrimp), the addition of cream increases the fat content.

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On May 16, 2008, 5:17 pm peggy said:

Sometimes all it takes is a different shape of pasta to breathe new life into ordinary ingredients. In this recipe, wide pappardelle noodles are broken into irregular, fork-friendly pieces before cooking. Once drained, they are tossed with a colorful stir-fry of large shrimp, thinly sliced zucchini, and tender young asparagus; then moistened with a light cream sauce enlivened with fresh jalapeño and garlic. A final scattering of chives brings an additional element of freshness. All the ingredients are easily found at most supermarkets, and this rather impressive dinner comes together in 30 minutes or less.


Fried Chicken

(Tyler’s Ultimate, Episode: Ultimate Fried Chicken, Season: 1)

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Instant Chicken Mole Poblano

(Gourmet, March, 2006)

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Low fat dish with lots of flavor. Try with brown rice for added fiber.

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On March 5, 2008, 5:15 pm peggy said:

Okay. I admit it. I'm always a sucker for the word "instant" in a recipe; and if it involves something even vaguely Mexican--all the better. As printed, this recipe seems to end before they explain how to serve it; so I sliced each chicken breast diagonally and fanned it over the rice, then drizzled the sauce over all. The sesame seed garnish didn't resonate with me, so I used some shelled roasted pumpkin seeds I had in the pantry. And since we're talking garnishes here, I think a few sprigs of fresh cilantro on each plate is a must. I also served warm flour tortillas and a simple green salad with sliced radishes, crumbled Mexican cheese, and a garlic-cumin vinaigrette. Dessert was store-bought mango sorbet.


Mushroom Ravioli with Parmesan-Chive Sauce

(Cooking Light, June, 2007)

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Quick chicken mole

(Mercury News, March, 2008)

If it works for chili, why not mole? Like chili, the deep, complex flavors of Mexican mole sauces develop best during a slow simmer, allowing the flavors of their many (sometimes many, many) ingredients to meld.
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Red Curry Beef

(Mercury News, April, 2008)

This heavily seasoned beef stir-fry is one part Thai curry dish, one part taco meat. And entirely delicious.
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Sauced Chicken Breasts with Apples and Onions

(Cooking Light, March, 1999)

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Low fat, high protein

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On July 8, 2007, 11:14 pm pam said:

The chicken comes out really tender, flavorful and juicy. This is a great fall time dish. I like to use shallots instead of onion.


Scampi Sakahara-Style

(Any Bozzo Can Cook by Gene Sakahara and Sam Bozzo, July, 2008)

This is a simplified version of the Garlic Festival Scampi served on Gourmet Alley.
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