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Rookie Cookbook

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This light and easy recipe comes from Bon Appetit. DH and I enjoyed it. I actually used pimento stuffed green olives as those were the only olives I had on hand and it worked out fine. I cooked my swordfish a few more minutes on each side than the recipe called for.

Recipe #451083

From Real Simple magazine October 2011. DH and I really enjoyed this tasty Fall side dish.

Recipe #468002

I enjoyed this vegetarian recipe from the September "Real Simple" magazine today for lunch.

Recipe #470673

I made this tasty recipe for lunch today. I really liked it. DH did not care for it as much. I used a hot curry powder, which really gave the dish a nice kick. From the October 2011 issue of "Real Simple." I had to simmer somewhat longer than specified in the recipe to get the consistency that I liked.

Recipe #471139

Made this last night from The New Moosewood Cookbook. I really enjoyed it served with portobello mushroom burgers. I used chopped kalamata olives and crumbled Greek feta as optional garnishes that really made the dish. I also used 1/2 Tb fresh basil as I had some on hand. Prep time does not include several hours marinating time. I did not peel my eggplant.

Recipe #471443

Made this very easy, delicious snapper recipe from Williams-Sonoma last night and enjoyed it very much. Served over Geema's Recipe #63446 63446 for a really complimentary meal. I used a tsp of fresh ginger instead of ground, otherwise made no modifications. Prep time does not include 30 minutes to marinate.

Recipe #471463

Found this online from the Mayo Clinic. DH and I thought this was a great way to prepare acorn squash. We really enjoyed it. We had a large (2-lb) acorn squash, so we just used one. The recipe says it serves 4, but DH and I ate it all, so I am saying it serves 2-4.

Recipe #473532

DH and I made this easy recipe for lunch from the Vegetarian Times and thought it was good. DH suggested using water instead of veggie broth next time as he thought it might have detracted from the "brightness" of the basil and the kalamata olives that we used. I used Israeli couscous because I like it better. The recipe states that this serves 4, but I think it is more like 2-3.

Recipe #477144

DH and I enjoyed this recipe from the August 2012 Bon Appetit for lunch. The recipe suggests using a "colorful assortment of bell peppers" in the salad. You will need to use 4 bamboo skewers soaked in water for an hour before using or 4 metal skewers. Prep time includes 10 minutes of letting the salad stand.

Recipe #485349

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