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Shrimp Florentine Pasta (CL)

Shrimp Florentine Pasta (CL)

By

Mary Drennen, Cooking Light JUNE 2012

  • 8 ounces uncooked fettuccine
  • 2 tablespoons butter
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon chopped fresh garlic
  • 1 teaspoon crushed red pepper
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (6-ounce) package fresh baby spinach
4.5/5 (19 Votes)

Tangy Chicken Steak

Tangy Chicken Steak

By

In a small bowl, whisk together the vinegar, 1/2 cup of oil, the mustard, Italian seasoning, paprika, salt, and pep...

  • 2 tablespoons red wine vinegar
  • 1/2 cup olive oil, plus 2 tablespoons
  • 1 tablespoon Dijon mustard
  • 1 teaspoons Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 (6-ounces) boneless and skinless chicken cutlets
  • 1 onion, diced
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped chives
  • 6 slices deli pepperoni
  • 6 slices deli provolone
  • 2 to 4 steak rolls, split and toasted
  • 1/2 cup hot cherry pepper spread
4.6/5 (14 Votes)

Chicken Scaloppine with Spring Herb Salad - CL

Chicken Scaloppine with Spring Herb Salad - CL

By

Katherine Cobbs, Cooking Light MARCH 2006

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 cup whole buttermilk
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 2 teaspoons dried tarragon
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon canola oil
  • 2 1/2 cups haricots verts (about 8 ounces)
  • 4 cups baby spinach leaves (about 2 ounces)
  • 2 cups trimmed arugula (about 1 ounce)
  • 2 cups trimmed watercress (about 1 ounce)
  • 1/3 cup fresh flat-leaf parsley leaves
  • 1 tablespoon chopped fresh chives
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
0/5 (0 Votes)

Broccoli-Peanut Salad

Broccoli-Peanut Salad

By

1. Peel the tough outer skin from the broccoli stalk and discard

  • Salad:
  • 1 head fresh uncooked broccoli (about 1 1/4 pounds)
  • 1/2 cup chopped red onion
  • 1/2 cup raisins
  • 1/2 cup chopped roasted salted peanuts (I use cashews)
  • Dressing:
  • 1/2 cup light mayonnaise
  • 1/2 cup light sour cream
  • 1 tablespoon honey
  • pinch ground ginger
  • pinch ground white pepper
4.4/5 (7 Votes)

Spinach Artichoke Pasta

Spinach Artichoke Pasta

By

Put a large pot of water on to boil with a lid

  • 2 Tbsp olive oil
  • 4 cloves garlic
  • 4 oz. neufchatel cheese
  • 1/2 cup sour cream
  • 1/4 cup white wine (can substitute chicken or vegetable broth)
  • 1/2 cup milk
  • 1/2 cup grated parmesan
  • 1 can (14 oz) quartered artichoke hearts
  • 1 pkg (10 oz) chopped spinach, thawed
  • 1 Tbsp hot sauce
  • 1 tsp red pepper flakes (optional)
  • salt and pepper (to taste)
  • 12 oz. pasta (any shape)
4.4/5 (60 Votes)

Scallops with Lemon and Capers

Scallops with Lemon and Capers

By

Velvety sea scallops are delectable on their own, but this recipe takes them to another level: The succulent seafoo...

  • 1 cup(s) low-sodium chicken broth
  • 1 tablespoon(s) capers
  • 1.5 teaspoon(s) cornstarch
  • 1 clove(s) garlic, finely chopped
  • 1 teaspoon(s) grated lemon zest
  • 2 tablespoon(s) fresh lemon juice
  • Kosher salt and pepper
  • 3 teaspoon(s) unsalted butter
  • 1.5 pound(s) sea scallops, patted dry
  • 2 tablespoon(s) fresh flat-leaf parsley, chopped
4.3/5 (7 Votes)

Slow-Roasted Pulled Pork (CL)

Slow-Roasted Pulled Pork (CL)

By

David Bonom, Cooking Light DECEMBER 2009

  • 2 tablespoons dark brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground chipotle chile pepper
  • 1 (5-pound) boneless pork shoulder (Boston butt), trimmed
  • Cooking spray
  • 2 cups water, divided
  • 1/2 cup apple cider vinegar
  • 1/3 cup ketchup
  • 3/4 cup apple cider vinegar
  • 1/2 cup ketchup
  • 3 tablespoons dark brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
4.4/5 (33 Votes)

Dumplings with Soy-Citrus Sauce (CL)

Dumplings with Soy-Citrus Sauce (CL)

By

Bill and Cheryl Jamison, Cooking Light APRIL 2010

  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon less-sodium soy sauce
  • 1/2 teaspoon grated orange rind
  • 1 teaspoon fresh orange juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon crushed red pepper
  • 8 ounces shiitake mushrooms, stemmed and chopped
  • 8 ounces button mushrooms, chopped
  • 2 green onions, cut into 2-inch pieces
  • 2 garlic cloves
  • Cooking spray
  • 6 ounces chopped fresh spinach
  • 28 gyoza skins
  • 2 teaspoons peanut oil, divided
  • 1/2 cup organic vegetable broth, divided
  • 1/3 cup fresh orange juice
  • 1 tablespoon less-sodium soy sauce
  • 2 teaspoons rice vinegar
  • Fresh chives (optional)
4.7/5 (15 Votes)

Chocolate Mint Holiday Tarts

Chocolate Mint Holiday Tarts

By

1.Preheat oven to 350°F (180°C)

  • Ingredients:
  • 1/2 pkg (16 oz)vbutter-flavored cookies (about 40 cookies)
  • 6 tbsp (90 mL) butter (3/4 stick), melted
  • 1/4 cup (50 mL) packed brown sugar
  • 8 oz (250 g) cream cheese
  • 1/2 cup (125 mL) powdered sugar
  • 6 drops green food coloring
  • 1/2 tsp (2 mL) peppermint extract
  • 1/4 cup (50 mL) Chocolate Peppermint Sauce, warmed
  • Crème de menthe chocolate candy curls (see Cook’s Tip)
4/5 (1 Votes)

Chocolate-Hazelnut Meringues (CL)

Chocolate-Hazelnut Meringues (CL)

By

Cooking Light DECEMBER 2009

  • 5 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 ounces semisweet chocolate
  • 1/3 cup blanched whole hazelnuts, toasted and finely chopped
4.7/5 (16 Votes)