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Recipes
The Mandarin's Salad
By krystallondon
Stir all ingredients together and you're done!
- 14 oz can black beans, rinsed and drained
- 1 1/2 cups cooked brown basmati rice
- 1 each medium-sized red and green bell pepper, diced
- 200 g Canadian Gouda, diced
- 10 oz can mandarin oranges with its juice, segments chopped
- 1/2 cup each onion and celery, finely chopped
- 2 tbsp chopped fresh cilantro, or to taste
- olive oil to taste
Cherry-Almond Coffee Cake
By krystallondon
1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray
- 2 cans (17.5 oz each) Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
- 1 can (21 oz) cherry pie filling
- 1/4 teaspoon almond extract
- 1 tablespoon sliced almonds
Warm Salmon & Mango Salad
By krystallondon
1. Soak 4 wooden skewers in a bowl of cold water for 30 minutes to prevent them burning during cooking
- For the dressing:
- 4 oz sungold or red cherry tomatoes
- 3 oz salmon fillets, skinned and cut into small cubes
- 1 large ripe mango (about 5 oz peeled fruit), peeled and cut into small chunks
- 2 tbsp orange juice
- 1 tbsp soy sauce
- 4 oz assorted salad greens
- 1/2 cucumber, trimmed and sliced into think sticks
- 6 scallions, trimmed and chopped
- 4 tbsp low-fat plain yogurt
- 1 tsp soy sauce
- 1 tbsp finely grated orange rind
BBQ Pork Tenderloin
By krystallondon
Step 1 Trim any visible fat from the pork tenderloin by working your sharp knife under the fat and slicing it away
- 2 lbs pork tenderloin
- 1/4 cup low-sodium soy sauce
- 1/8 cup balsamic vinegar or red-wine vinegar
- 1 cup onion, diced
- 1 teaspoon dried rosemary
- 2 cloves garlic, minced
- 1 tablespoon Dijon or brown mustard
Chocolate Chip-Peanut Butter Squares
By krystallondon
Layer refrigerated cookie dough and sweetened peanut butter for a batch of irresistible choco-peanut bars
- 1 1/2 cups powdered sugar
- 1 1/2 cups creamy peanut butter
- 1 1/2 teaspoons vanilla
- 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
Corn and Zucchini Sauté
By krystallondon
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occ...
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chopped scallions
- 1/2 teaspoon finely chopped garlic
- 2 cups corn (from about 4 ears)
- 2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup chopped fresh cilantro
Shrimp and Mango Noodle Salad
By krystallondon
1. Place noodles in a large bowl and cover with very hot tap water
- 250 -g pkg bean thread noodles
- 1 large ripe mango
- 1/4 cup lime juice, about 1 to 2 limes
- 1 tbsp brown sugar
- 1 tbsp hot chili-garlic sauce
- 1/4 tsp salt or 1 tbsp fish sauce
- 340 -g pkg cooked, peeled medium shrimp
- 1/2 cup finely shredded fresh mint, basil, cilantro or a combination
Chili-Lime Crab
By krystallondon
1. Prepare and cook crabs using our Best Boiled Crab recipe, which can be found in the recipe file
- 3 Dungeness crabs, each about 1 kg
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 2 finely chopped red Thai chilies, seeds removed
- 2 tbsp grated fresh ginger
- 2 green onions, chopped
- 1/2 bunch cilantro, chopped, about 1 cup
- juice of 1 lime
- 1/8 tsp each salt and pepper
Banana Caramel Pudding Cake
By krystallondon
Preheat oven to 350°. Combine brown sugar and 2 teaspoons flour; set aside
- 2/3 * 2/3 cup packed dark brown sugar
- 2 * 2 teaspoons all-purpose flour
- 1 1/3 * 1 1/3 cups all-purpose flour
- 3/4 * 3/4 cup granulated sugar
- 1/3 * 1/3 cup chopped pecans
- 1 1/2 * 1 1/2 teaspoons baking powder
- 1/2 * 1/2 teaspoon baking soda
- 1/2 * 1/2 teaspoon ground cinnamon
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon ground nutmeg
- 1/2 * 1/2 cup mashed banana (about 1 banana)
- 1/2 * 1/2 cup milk
- 2 * 2 tablespoons vegetable oil
- 1/2 * 1/2 teaspoon vanilla extract
- 1 1/2 * 1 1/2 cups boiling water
- 2 1/4 * 2 1/4 cups vanilla ice cream
Chewy Butterscotch Brownies
By krystallondon
Try this rich and delicious butterscotch brownie recipe
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter or margarine, softened
- 1 3/4 cups packed brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
- 1 cup chopped nuts