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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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Andouille and Red Beans with Rice

(Cooking Light, March, 2006)

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Apricot and Lamb Tagine

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Artichoke, Chanterelle, and Cipollini Sauté

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Asian Pasta Salad

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Asian-Style Meat Loaves

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Barbecue Meat Loaf

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Beef Goulash

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Beef Tenderloin Bruschetta with Brown Butter

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Black Bean-Quinoa Salad with Basil-Lemon Dressing

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Black Pepper Corn Bread

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Black-Eyed Pea Posole with Pork and Collard Greens

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Breadsticks Two Ways

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Brown Rice Penne with Eggplant

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Butter Crust Sandwich Bread

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On March 31, 2009, 5:24 pm melissa.glickman said:

Good simple bread recipe. Start with less than the three cups of flour initially though. My dough always seems to be a bit dry if I use a full three cups to begin the kneading process.


Caribbean Bananas Flambé with Pineapple Curd over Frozen Yogurt

(Cooking Light, March, 2006)

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Celery and Mushroom Salad with Parmigiano-Reggiano

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Cheddar Corn Bread with Pepitas

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Chicken and Andouille Jambalaya

(Cooking Light, March, 2006)

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On June 15, 2008, 12:30 pm pam said:

The andouille sausage is key here - it adds great flavor even with just a little. I also added some shrimp since I had them and put some additional yellow peppers for more color. The result was packed full of flavor. Definitely a make again...


Chicken Enchilada Casserole

(Cooking Light, March, 2006)

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Chicken Muffuletta

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Chicken Saté with Peanut Sauce

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Chicken Scaloppine with Spring Herb Salad

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Chipotle-Lime Crab Crisps

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Chocolate-Berry Cream Pie

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Classic Meat Loaf

(Cooking Light, March, 2006)

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