pamperedlinda
Gold Member
- 10,156
I love this cookbook! Here are my reviews:
29 Minutes to Dinner, Vol #2 – Recipe Reviews:
Chicken & Noodle Stir-Fry (page 11) – Very good. Easy to make, this would be a good show recipe to showcase cookware. I used Chicken Breasts instead of Tenderloins. I think this would also be good with beef or pork.
Cheesy Chicken Chilaquiles (page 27) – Loved it! It was easy peasy to make. It’s a great show recipe – it doesn’t use a lot of products, but it really highlights the Deep Covered Baker. Delicious served with the pass-around salsa and guacamole. I cannot find Chihuahua Cheese in my stores, I’ve used Monterey Jack and Cheddar/Jack blend – both are great substitutes. This recipe does not re-heat well for next day left-overs, the tortilla chips get mushy.
Maple-Bourbon Glazed Salmon (page 43) – very good and easy. This would be a good recipe to multiply and do a full-filet for company too. I believe this could be done on the gas or bbq grill as well.
Chipotle Shrimp Scampi (page 45) – This will be a staple in my house! Delicious!! It was very good re-heated the next day for lunch too.
Potato-Crusted Tilapia (page 55) – We did not like this one. The Potato crust was mushy and had a burnt flavor to it. It was bland. After two bites, I scraped the topping off and ate the fish plain (which was kind of icky because there was no seasoning on it). I won’t make this one again
Garlic & Herb Beef Tenderloin (page 67) – Probably THE BEST recipe in the book!!! OMG it was delicious! First off – I did not realize that Beef Tenderloin was another name for Filet Mignon…I was not willing to spend $17.99 a pound on Filet Mignon to sample a recipe so the Butcher at Publix recommended that I use Top Sirloin Filet ($6.99 per pound). That was a great substitution. You MUST also make the Cheesy Mashed Potatoes to go with this recipe. If this recipe was this good made with top sirloin, I can only imagine the melt in your mouth goodness of using filet mignon. This is a keeper – perfect for date night.
Orecchiette With Spinach, Sausage & Tomatoes (page 73) – very good. I’ve made this several times. It is easy to cut the recipe in half. I couldn’t find orecchiette pasta so I’ve used Rotini and Campanelle as substitutions. This would be a good show recipe. It is fast, easy and economical too. Instead of Italian-herb diced tomatoes, I used home canned tomatoes (from my garden) and I added Italian Seasoning to them.
Pork Medallions With Mushroom Marsala Sauce (page 75) – very good. This recipe could be expensive to make if the pork or mushrooms are not on sale. I used a 4-oz package of mixed mushrooms and an 8-oz package of regular mushrooms to help cut the cost. This would be good made with chicken tenders too.
Beef Satay Fried Rice (page 81) – yummy! I loved it. I used Panang Curry Paste instead of Red Curry Paste since that’s what I had in my fridge (plus, I like spicey). I served it with eggrolls that I bought in the frozen food section and cooked them on my small bar pan in the toaster oven. I used cold jasmine rice that I had cooked the day before. This is a very good and economical meal. It was also very good for the 3 days that I reheated it for lunch too . This would also be good with chicken, pork or shrimp or even meatless.
Brandied Dijon Pork Chops (page 89) – good. My husband loved it, I thought it was good. It was easy and not horribly expensive. This would also be good made with chicken.
Fettuccine Carbonara With Poached Egg (page 95) – this was good. I thought it dirtied up too many pots and bowls though. My husband cooked dinner that night and he thought it was pretty easy. He also said that some of the steps could have been combined to make it a little less messy.
Greek Bolognese (page 101) – once I got over the fact of combining ground beef with mint, lemon and feta cheese… I decided to try this one out. To my surprise, it was very good! It uses 3 Tablespoons of Greek Rub (about half a bottle), so stock-up if you plan to make this one often.
29 Minutes to Dinner, Vol #2 – Recipe Reviews:
Chicken & Noodle Stir-Fry (page 11) – Very good. Easy to make, this would be a good show recipe to showcase cookware. I used Chicken Breasts instead of Tenderloins. I think this would also be good with beef or pork.
Cheesy Chicken Chilaquiles (page 27) – Loved it! It was easy peasy to make. It’s a great show recipe – it doesn’t use a lot of products, but it really highlights the Deep Covered Baker. Delicious served with the pass-around salsa and guacamole. I cannot find Chihuahua Cheese in my stores, I’ve used Monterey Jack and Cheddar/Jack blend – both are great substitutes. This recipe does not re-heat well for next day left-overs, the tortilla chips get mushy.
Maple-Bourbon Glazed Salmon (page 43) – very good and easy. This would be a good recipe to multiply and do a full-filet for company too. I believe this could be done on the gas or bbq grill as well.
Chipotle Shrimp Scampi (page 45) – This will be a staple in my house! Delicious!! It was very good re-heated the next day for lunch too.
Potato-Crusted Tilapia (page 55) – We did not like this one. The Potato crust was mushy and had a burnt flavor to it. It was bland. After two bites, I scraped the topping off and ate the fish plain (which was kind of icky because there was no seasoning on it). I won’t make this one again
Garlic & Herb Beef Tenderloin (page 67) – Probably THE BEST recipe in the book!!! OMG it was delicious! First off – I did not realize that Beef Tenderloin was another name for Filet Mignon…I was not willing to spend $17.99 a pound on Filet Mignon to sample a recipe so the Butcher at Publix recommended that I use Top Sirloin Filet ($6.99 per pound). That was a great substitution. You MUST also make the Cheesy Mashed Potatoes to go with this recipe. If this recipe was this good made with top sirloin, I can only imagine the melt in your mouth goodness of using filet mignon. This is a keeper – perfect for date night.
Orecchiette With Spinach, Sausage & Tomatoes (page 73) – very good. I’ve made this several times. It is easy to cut the recipe in half. I couldn’t find orecchiette pasta so I’ve used Rotini and Campanelle as substitutions. This would be a good show recipe. It is fast, easy and economical too. Instead of Italian-herb diced tomatoes, I used home canned tomatoes (from my garden) and I added Italian Seasoning to them.
Pork Medallions With Mushroom Marsala Sauce (page 75) – very good. This recipe could be expensive to make if the pork or mushrooms are not on sale. I used a 4-oz package of mixed mushrooms and an 8-oz package of regular mushrooms to help cut the cost. This would be good made with chicken tenders too.
Beef Satay Fried Rice (page 81) – yummy! I loved it. I used Panang Curry Paste instead of Red Curry Paste since that’s what I had in my fridge (plus, I like spicey). I served it with eggrolls that I bought in the frozen food section and cooked them on my small bar pan in the toaster oven. I used cold jasmine rice that I had cooked the day before. This is a very good and economical meal. It was also very good for the 3 days that I reheated it for lunch too . This would also be good with chicken, pork or shrimp or even meatless.
Brandied Dijon Pork Chops (page 89) – good. My husband loved it, I thought it was good. It was easy and not horribly expensive. This would also be good made with chicken.
Fettuccine Carbonara With Poached Egg (page 95) – this was good. I thought it dirtied up too many pots and bowls though. My husband cooked dinner that night and he thought it was pretty easy. He also said that some of the steps could have been combined to make it a little less messy.
Greek Bolognese (page 101) – once I got over the fact of combining ground beef with mint, lemon and feta cheese… I decided to try this one out. To my surprise, it was very good! It uses 3 Tablespoons of Greek Rub (about half a bottle), so stock-up if you plan to make this one often.
