did not get my magazine

Have not recieved my Feb./ March magazine

The bread is fantastic, my family just can't get enough of it! The meatloaf is on the menu for the weekend. I can't wait for cold meatloaf sandwiches (my favorite)

The bread is great! I tried the nutella ring which and easy and delicious as well.

I have not received my magazine, it is still early but i never get it.
I hope I receive it this time because everything sound delicious.

I just received this magazine today and all I can say is "WOW". It has so many recipes that look so good, I just can't wait to try them.

This is the first magazine I've received since joining and I must admit that I'm impressed. My only other feedback is that I would like to see more low calorie, low fat and low sodium recipes... If they were all three what a treat !

Have not recieved magazine yet

Magazine MIA....

did not get magazine!!!!

OMG, I made the bread dough yesterday and baked my first (and definitely not my last!) loaf of Crusty Boule bread. Hubby says we will no longer be buying this bread at the store. My only complaint is trying to handle it. The directions do say it's sticky, but it's a lot stickier than I expected. Tips would be appreciated.

I really like most all of the recipies. Ihave found many of them that I fixed and enjoyed. I would sure like to find out though, just what are capers?? I have used them but I still don't know what they are.

I made the bread from this issue, you were not kidding it is moist, I almost threw it out it was so sticky I could not handle it. It raised just fine and I put it in the fridge overnight. It tastes great we are having it with homemade chicken noodle soup for supper. Would appreciate to know how to make it not so sticky without ruining recipe.

I made the Artisan Boule yesterday. It was very, very sticky and tricky to handle to fshape the ball (especially with my 3 and 4yr old helping!). It came out wonderful, crusty on the outside, light and airy on the inside. We had it with grilled red/yellow/green bell peppers, grilled chicken breast marinated in red pepper jelly on a bed of sauteed kales. I a looking forward to making the remaining loafs and look forward to a stronger favor.

OK, gang....I think I found a solution to the sticky bread issue. It's better the 2nd day, for one thing. The next thing I did was to take a lg. spatula, the kind that you'd use to flip burgers, and spray it with Pam. I used the spatula to cut out a chunk of the dough, then sprayed one of my hands with Pam, spread it on both hands, dug the dough out and quickly worked it per the recipe. Threw it on the parchment paper that was already coated w/the corn meal. Much, much easier.

creole tomato soup easy to make family enjoy. love your magazine. rose family

I made the artisan dough recipe and the next day baked a boule. The texture is terrific with lovely crumb and chewy crust. I can't believe I got this texture without kneading. I am letting the dough sit in fridge to develop to see if in fact it gets sour dough like. Great recipe.

I made the Creole Tomato Soup. Very good, I added a significantly more amount of garlic ( cannot have too much garlic) and topped it with Mascarpone Cheese - this "tempered" the sausage and added a nice savory sweetness to the final product.

wonderful!!

There are so many of wonderful delicious recipes, it's hard to choose. Can't wait to try them all!!!

I made the Artisan bread, and it is fantastic. Had a problem at first handling it, but sprayed the countertop and my hands and it worked great. Also made the cinnamon raisin bread out of the dough. Sinfully good. I also made the Chicken Pot pie with mushrooms, pearl onions and port sauce. It too is the best Chicken Pot pie I have ever made. There are lots more recipes in there I want to try.

cjkwackers

#54183022 mmcgee610
Did not get magazine.

I've made the Cinnamon Raisin Bread using the master Artisan Bread Recipe. Absolutely delicious. I've made it twice. I love this easy bread making that's become popular.

I tried the bread and it was great, was surprised that it had so much flavor. I also made the Cinnamon Raisin Bread and it was delicious. I have never made bread other than in a bread machine and it was so much fun that I will be making it again.

This is my first magazine, and I see a LOT of recipes I'm going to try! Bread making is a skill I want to learn, and cinnamon raisin bread sounds wonderful!

IS THE MAIL CARRIER GAINING WEIGHT

The Artisan Bread looks wonderful. Haven't had a chance to make it yet, but it's on this weekends to do list.

I have made the cinamon raisin bread and it is so very easy and tastes great!! My husband has asked for it again.

I made the Udon Noodles with Shrimp curry last night. Wonderful. It's a little on the spicy side with the amount of curry, we love spice. The only difference in the recipe that was changed, is I ran out of shallots, so cut up spring onion and sprinkled over top. Great recipe.

I made the ginger lemon muffins last night...YUMMY! I took the remainder to work today and I'm officially named "Betty Crocker". They were so tender, I thought I could have just put the batter in an 8x8 and let that be that! They were delicious

The answer to #Krobinson 17 question is,Capers are the flower bud of a crocus.

I HAVE NOT RECEIVED MY FEBRUARY MARCH 2011 MAGAZINE.

I have not received my February/March 2011 Magazine...

Got my first magazine about a week ago and I've made the CRUSTY BOULE 4 times already. 'Fan-ta-bulous'. Though it was very sticky, I'll have to try using the non stick spray next time. My husband ate it right out of the oven, no time to cool off here :)

ARRRGGGG!!!!!! DID NOT GET MY MAGAZINE...:(

Just received magazine. But plan on trying these three.

I don't know if I will ever buy bread again. The crusty Boule is so yummy! I used it for grilled cheese, apple, and bacon sandwiches--the bread was perfect for it. Also made the olive rosemary buns. they were yummy too--but they got a bit rubbery (I stored them in a ziplock bag)...anyone have any suggestions on storing that type of thing?

I tried the Korean cellophane noodle recipe. It was wonderful. It was truly a taste treat. The noodles were much different than I was expecting. It looked pretty strange until the sauce was added, then it took on a real different look. My family gobbled it up like I haven't seen in some time. This recipe and the others will definitely be on my "fun things to eat" list from here on. Thank you so much for including the page on the different types of oriental noodles. I have seen many of these different noodles in the markets but never knew what to do with them, let alone tell them apart. That page gave me information I will use from here out.

Loved the bread recipe. Very easy and delicious.

I will never buy store bread again. The Artisan Bread is incredibile. I am baking a loaf everyday. Every recipie I have tried has been very good. I have to say that this magazine has been the best so far for me since I joined in 2010. A toast to the editors.

When I get my magazine I plan on making most of these, they all sound delicious!

I did not get my magazine yet. The recipes sound great. Can't wait to try them.

I just recieved my first magizine from the club today (2-23-11) and my son and I got a real laugh on the choclate raspberry cheescake tart. Sunday 2-20-11 I made a tart almost like this one. I put forzen berries in the cheese cake also. I used trive in place of the sugar and coco instead of the chips. Topped with a fresh whipped cream and driszzled with nutella.
I never buy store bread have not in years. I like the recipe for the Artisan bread but it does not tell how long to cook or at what temp. This could be confussing for someone that has never made bread.

I can't wait to try the artisan bread. sounds sooooo easy and with 1-yr-old twins, I need EASY!!!! most of the recipes in this issue seem to be pretty simple, which I LOVE LOVE LOVE!!!

It is now the end of Feb and I still have not received my mag!

I did not get my magazine , yet I was looking at all the recipes on the recipe survey.... I can't wait to try the crispy southwest chicken breast and the pan- seared szechuan beef with hoisin glaze ......... Sounds Yummy

Made the Gingered Lemon muffins...OMG...delicious...only one thing cooking time...I believe for my oven worked different...I had to leave in another 10 minutes. I will have to get a oven thermometer. Otherwise...loved tasting the minced fresh ginger with lemon peel! I was then on a roll a wanted to make the Lemon pudding cake the next day, then the Lemon Meringue Bars the day after that!

Okay as I said made the Lemon Pudding Cake was a lot better than lemon pudding in a box, similar but way better! Lemon Meringue Bars were great...kinda like a Lemon Meringue Pie but squares. Best part was the chopped lemon peel for the crust and the grated lemon peel for the filling! Meringue came out perfect! I plan on making the Lemon Meringue Bars recipe... BUT mix the filling and meringue together then pour over crust...because I just love the taste AND texture of how it turns out after baked...and it's easier for travel when my daughter takes to school in a sandwich bag. Once again we all loved these recipes!

Haven't received the magazine yet.

There are so many recipes that sound so yummy but the one I am most excited about is the beef and veggie meatloaf and meatballs. My family loves meatloaf and we are always looking for new ways to make it tastier and healthier.

I'm a meatloaf lover and like the beef and veggie meatloaf recipe I'm looking forward to trying out the artisan bread recipe, too.

I can't wait to try some of the breads! They look amazing!!

We love the recipes and the boys gobbled up the Korean cellophane noodles and beef vegetables. I also made the Artisan Bread with it was Delicious! I think it would be great with a stir fry that has a lot of juice to it this bread so soft on inside and just crusty enough to slop up on any soup or even dipped in beef bullion so good! Can't wait to try more recipes this was mouth watering to look at but even more when I made it the guys keep asking me to make it again I want to try the Shrimp and planing to use my own home made noodles!

Did not receive my magazine yet. I called and was told there are no more, and because I am a lowly LIFE MEMBER there is nothing they can do for me.

It is unfair that I am told I can not have a copy as there are none, and that since I don't owe any money ... well ... sadly, they don't feel they owe me anything either.

Will enough be printed in April for even me, a little ol' LIFE MEMBER, to get one? Sure hope so!

I have my own version of the classic meat loaf recipe. I use ONLY fresh vegetable ingredients (onions, green pepper, carrots, celery, and mushrooms), chop them up, and lightly saute' them (for about 4-6 minutes or until the carrots and celery are just beginning to lose their crispness) in pure olive or peanut oil before adding them to the other ingredients. I use a 2:1 ratio of ground beef (NOT chuck) to ground pork or turkey (the turkey is probably healthier but makes the meat loaf a little too dry) when combining all the ingredients, including the spices. The trick, when baking the loaf, is to use ingredients that will create enough juice to be able to baste the loaf and keep the inside moist. Bon appetit!!

I baked the Artisan Bread and Cinnamon-Raisin Bread. It was a hit with my husband and the ladies at the Aprartment Office where I live. I can't wait to try the other receipies.

I tried the Brown Butter Cherry Tart and it was amazing. It was easy to put together and looked beautiful...better than the local bakery. I loved the sour cherry fruit on top of the dense custard and caramel buttery tasting shortbread crust. Yum!

I want to make the Rigatoni with the tomato pesto, but I don't have a food processor to make the tomato pesto. Can't I just mix it by hand?

I made the Aritsan bread i only have one rack in my oven it tasted good but the bottom was soggy i made two small lofes at first was going to give one to my neaighbors since both was not as done soggy on the bottom i didn't i had the rest in the refridagor it said would keep up to two weeks it was all waterlyin the bowl and had went back down lots of bubbles so i threw it away it was to soggy and wet I plan on makeing it again soon hope it will do better i had to set my pizza pan on top of my pan of water with only one rack going to try a smaller pan of water next time that will fit on the bottom of my oven so wish me luck it looked good and what was done tasted ok pratice makes perfect.

soapfan0802, Do you have a food chopper with a cup try that for your tomato pesto that may work i have a small food processer that is about the size of a food chopper my larger food processer tore up .

The artisan bread is wonderful. My guest and i gobbled it up. It has become a staple in my home.

I tried the bread yesterday. It was great. We even had made home made butter. What a great combination. Homemade bread with homemade butter. With the basic bread recipe I also made the cinnamoin raisin bread which was also great..

So many wonderful recipes in this magazine all of which i will be trying thank you!

have not received my magazine yet

Have no received my magazine yet

the bread was really good. I would suggest everyone try it

I tried the indian spice mixture listed in the pork loin section. My husband HATES curry and loved it anyway. Even the kiddos ate it.

#cardinal

I made the veggie beef meat loaf and we really liked it. I did not have zucchini on hand, so used shredded potatoes- great.

Please do not send me the comment notifications any more. Thank you. Joanne Kwasniewski joann.ek@live.com

I made the crusty boule for our bunco club. Everyone loved it I served it with stuffed pepper soup.

I have not received my magazine yet. Bah!

did not get my magazine

I made the first batch of this bread and it was outstanding! The next two batches I added different herbs, (one with Italian spices) one loaf with Rosemary, one with sea salt on top. They were all amazing. My family eats them so fast I cant keep up!!

i have been looking for this type of bread recipe and my first magazine had it!! I have rheumatoid arthritis sO kneading has become a challenge. Thank God I joined!!

My family loved the Beef and Veggie Meat Loaf and didn''t even realize they were getting their vegetables right along with it. This will definitely go in my meat loaf rotation.

I made the Chicken Pot Pie. It was very, very good. My 14 and 15 year old kids liked it better than the traditional chicken pot pie recipes. This was the first time I have brushed egg on the top of pastry and especially like the way that bakes! I did precook the chicken in the crock pot which does keep the meat tender and enabled us to use white meat. Also, when I sauteed the pearl onions I swished them down for easier managing when eating.

I made the Parmesan potato crusted beef and it was amazing, thought there would be leftovers but me and the hubby ate it all up. It really turned out looking fancy and romantic!! We will definitely be having it again.

There are soooo many recipes to choose from, I took the brazed beef and hoysin sauce. It was sooooo easy to prepare and tasteful I just look forward to cook it again,and again.

Made the artisan bread, my husband loves it. And he's not a big bread eater. Passed the recipe to several people. Got another batch in frig now.

WOW !!!!!!!!!! The salmon with hony mustard and the veggie meat loaf are great. Being on a sodiun restricted diet and also a diabetic makes it hard to find food that tastes good and is good for me. Intend to make the artisan bread for my family. It should be fun. looking forward to my next magazine. HAPPY COOKING

I injoyed the fed, mag, that i put the bread recipe in my book ,I like the changes to the recipe wre very easy to do , my family love the breads to it was gone inday.thank you.

I made the Chicken Pot Pie with Mushrooms, Pearl Onions and Port Sauce. My husband, who is a meat and potato man, loved this dinner! He said it was a keeper!

I made the artisan bread today, it was very easy to make and with the tips on how to keep it from sticking I soon had a lovely loaf in the oven. Thats when the fun began, my well used pizza stone began to smoke! filling two rooms with smoke and setting off two smoke alarms. The loaf was great and is now known as "two alarm" bread in our house. I cant wait to try some of the other loaves. I hope with less smoking!

Well the first time i made the bread it raised the second time i made it It did not raise i bought the 3 pack of Yeast so it should have been the same so what happened my pizza pan got hot and smoked also on the first time this time eavn tho it didn't raise i tried to bake it it was like a rock i will try it one more time will get another type of Yeast maybe i only have one rack in my oven its a small stove appartment size don't have another rack for the water i put a small foil pan of water in but where the bread didn't do right and got hard anyway i thik the water was ok it just didn't raise