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Chocolate Ribbon Cake

Chocolate Ribbon Cake

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Skim milk and low-fat cream cheese lighten up this dessert

  • Cheese Layer:
  • 8 oz low-fat cream cheese, softened
  • 1/4 cup granulated sugar
  • Cake:
  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup granulated sugar
  • 1/2 cup margarine, softened
  • 2 large eggs
  • 1 cup skim milk
  • Frosting:
  • 3 cups confectioners' sugar
  • 1/2 cup skim milk
  • 2 squares (2oz) semisweet chocolate, melted
0/5 (0 Votes)

Crock Pot Pork Posole

Crock Pot Pork Posole

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Combine all of the ingredients in the crockpot and cook on high 4-6 hours until the meat is tender

  • 1 tsp ground cumin
  • 1 Tbsp oregano
  • 3 bay leaves
  • 1/2 cup ground Ancho chile powder or more to taste*
  • 2 1/2 lbs boneless pork shoulder (also called Boston Butt, or country style ribs), cut into small chunks
  • 1 large onion, diced
  • 6 garlic cloves, minced
  • 4 cups chicken broth
  • 1 Tbsp kosher salt or more to taste (depending how salty the broth is)
  • 2 (25 oz cans) hominy, including the liquid
4.8/5 (6 Votes)

Greek Lamb and Artichoke Skewers with Parsley Sauce

Greek Lamb and Artichoke Skewers with Parsley Sauce

By

In a large bowl, whisk the marinade ingredients

  • Marinade:
  • 1/4 cup extra-virgin olive oil
  • Grated zest of 1 large lemon
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp red wine vinegar
  • 1 1/2 tsp dried oregano
  • 1 tsp minced garlic
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 lbs boneless leg of lamb, trimmed of any excess fat and sinew, cut into 1" cubes
  • 1 12oz bag frozen quartered artichoke hearts, thawed
  • Sauce:
  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp white wine vinegar
  • 1 Tbsp finely chopped fresh Italian parsley leaves
  • 1/4 tsp minced garlic
  • 1/4 tsp Dijon mustard
  • 1/4 tsp kosher salt
  • 1/8 tsp ground whole black pepper
  • 2 Tbsp whole fresh Italian parsley leaves
  • 1 lemon, cut into wedges (optional)
  • Cooked rice (optional)
0/5 (0 Votes)

Zucchini Crisps

Zucchini Crisps

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Preheat oven to 450 deg. Spray 2 baking sheets with vegetable cooking spray

  • Dip:
  • 4 small zucchini
  • 1/4 cup nonfat mayonnaise
  • 2 Tbsp Dijon-style mustard
  • 1 Tbsp chopped fresh parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 1/2 cup bread crumbs
  • 1 tsp paprika
  • 1 cup nonfat sour cream
  • 2 Tbsp horseradish
  • 2 tsp dried chives
0/5 (0 Votes)

Oven-Fried Potatoes

Oven-Fried Potatoes

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Preheat oven to 375 deg. Line a baking sheet with foil

  • 4 small unpeeled russet potatoes
  • 1 tsp dried onion flakes
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic salt
  • 1/8 tsp paprika
  • 1/8 tsp freshly ground black pepper
  • 1 Tbsp olive oil
0/5 (0 Votes)

Steak Ramen Skillet

Steak Ramen Skillet

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1. In a large skillet over medium-high heat, heat oil

  • 3/4 lb. skirt or flank steak
  • 1/3 c. low-sodium soy sauce
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 1 tsp. honey
  • 1/2 tsp. cayenne pepper
  • 1 onion, diced
  • 2 bell peppers, sliced
  • 1 head broccoli, florets removed
  • 3 packs boiled ramen noodles (seasoning packets discarded)
4.2/5 (10 Votes)

Standing Rib Roast

Standing Rib Roast

By

Cooking Light

  • 1 (4-1/2 lb) standing rib roast, trimmed
  • Cooking spray
  • 1 Tbsp whole black peppercorns, cracked
  • 2 tsp salt, divided
  • 3 Tbsp Dijon mustard
  • 1/2 cup sliced shallots (about 2 medium)
  • 3 garlic cloves, crushed
  • 3 Tbsp chopped fresh rosemary
  • 2 Tbsp chopped fresh thyme
  • 1-1/2 cups fat-free, less-sodium beef broth
  • 1 cup dry red wine
  • 1 tsp butter
0/5 (0 Votes)

Quinoa and Black Beans

Quinoa and Black Beans

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1. Heat the oil in a medium saucepan over medium heat

  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro
0/5 (0 Votes)

Dry-Rubbed Rib Eye Steaks with Mesa Sauce

Dry-Rubbed Rib Eye Steaks with Mesa Sauce

By

Bobby Flay

  • For Bobby's Dry Rub:
  • 1/4 cup paprika
  • 1 cup ancho chile powder
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1 tsp cayenne
  • 2 tsp dry mustard
  • 2 tsp dried oregano
  • 1 Tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • For the Steaks:
  • 8 rib-eye steaks (10 ounces each)
  • 1 cup Bobby's Dry Rub
  • Olive oil for brushing the steaks
  • 2 cups Mesa Barbecue Sauce
  • Mesa Steak Sauce:
  • 1 cup ketchup
  • 2 Tbsp freshly grated horseradish
  • 1 Tbsp honey
  • 1 Tbsp maple syrup
  • 1 Tbsp ancho chile powder
  • 1 Tbsp Dijon mustard
  • Salt and freshly ground pepper
0/5 (0 Votes)

Tomato-Mushroom Strata (Egg Beaters)

Tomato-Mushroom Strata (Egg Beaters)

By

Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray; set aside

  • PAM® Original No-Stick Cooking Spray
  • 1 carton (16 oz each) Egg Beaters® Original
  • 1/4 cup fat free milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 cups French bread cubes (1-inch cubes)
  • 1-1/2 cups frozen hash brown potatoes, shredded style
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained well
  • 1 can (8 oz drained wt each) sliced mushrooms, drained
  • 1/2 cup shredded reduced fat Cheddar cheese
4.6/5 (8 Votes)