Fine Cooking

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3.2

Avg recipe rating

0.0

Avg book rating

The October/November 2006 issue of Fine Cooking magazine includes 5 indexed recipes with an average member rating of 3.2 out of 5 stars based on 5 reviews. The most-reviewed recipes from this magazine issue are Dried Apricot and Date Stuffed Turkey Breast, Roasted Rosemary Butternut Squash and Shallots, and Turkey Tortilla Soup. This issue appears to focus on fall and winter cooking, with an emphasis on poultry and seasonal vegetables.

Chicken "Stroganoff" with Mushrooms, Sherry and Sage

aj12754

2/5

16 years ago

Recipe is actually on p. 98C as it is part of the "Quick and Delicious" page at the back of the magazine. Loved the sound of the r... Read review

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Tortellini Soup with Carrots, Peas and Leeks

aj12754

4/5

16 years ago

Page number is actually 98C as this is one of the "Quick and Delicious" recipes at the very back of the issue. One of my go-to mea... Read review

0 helpful

Turkey Tortilla Soup

aj12754

2/5

16 years ago

A recipe for using up left-over Thanksgiving turkey. Flavor was just ok. I didn't think the broth mellowed enough in the 20-30 minute cooki... Read review

0 helpful

Roasted Rosemary Butternut Squash and Shallots

aj12754

4/5

16 years ago

Very tasty side, perfect for the Thanksgiving table. Really simple. Recipe takes 35-45 minutes at 450 so you may need a second oven if roas... Read review

0 helpful

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