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Recipes
Seafood Lasagna
By calypan
1. Heat oven to 350ºF. Melt butter in 3-quart saucepan over low heat
- 1/2 cup butter or margarine
- 2 garlic cloves, finely chopped
- 1/2 cup all-purpose flour
- 2 cups milk
- 2 cups chicken broth
- 2 cups shredded mozzarella cheese (8 ounces)
- 4 medium green onions, sliced (1/4 cup)
- 2 tablespoons capers
- 1 teaspoon dried tarragon leaves
- 1/2 teaspoon lemon pepper
- 9 uncooked lasagna noodles
- 1 cup small curd creamed cottage cheese
- 8 oz.crabmeat, drained (more, if desired)
- 8 oz. shrimp (more if desired), lightly sauteed in butter
- 8 oz. bay scallops, lightly sauteed in butter
- 1/2 cup grated Parmesan cheese
Fresh Corn & Avocado Salad
By calypan
1. In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes
- 6 ears corn
- 2 cups halved cherry tomatoes
- 1/2 cup thinly sliced red onion
- 1 large avocado, cut into 1/2-in. cubes
- 1/3 cup chopped fresh basil leaves
- 2 tablespoons Champagne vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Brown Sugar Glazed Salmon
By calypan
•In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted
- 1 tablespoon brown sugar
- 2 teaspoons butter
- 1 teaspoon honey
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon reduced-sodium soy sauce
- 1/2 to 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 salmon fillet (2-1/2 pounds)
Sweet 'n' Spicy Tartar Sauce
By calypan
1. Stir together all ingredients in a bowl
- 1 cup mayonnaise
- 2 tablespoons chopped fresh parsley
- 2 tablespoons horseradish
- 1 1/2 teaspoons Cajun seasoning
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon paprika
Classic Beef Pot Roast
By calypan
by Cooking Light
- 1 teaspoon olive oil
- 1 (3-pound) boneless chuck roast, trimmed
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups coarsely chopped onion
- 1 cup dry red wine
- 1 T. Worcestershire
- 1 T. tomato paste
- 4 thyme sprigs
- 3 garlic cloves, chopped
- 1 (14-ounce) can fat-free, less-sodium beef broth
- 1 bay leaf
- 4 large carrots, peeled and cut diagonally into 1-inch pieces
- 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
- Fresh thyme leaves (optional)
K's Fabulous Flank Steak Satays
By calypan
These steak satays are amazingly tender and flavorful! Perfect for a party!
- 1 pound flank steak, sliced against the grain, 1/4-inch thick
- 1/4 cup lime juice
- 3/4 ounce fresh cilantro
- 2 large cloves garlic
- 1-inch piece fresh ginger, chopped
- 1/8 cup brown sugar
- 1 tablespoon fish sauce
- 1 teaspoon spicy chili garlic sauce
- 1 teaspoon toasted sesame oil
- Peanut sauce, for dipping
Three Cheese Spinach Lasagna
By calypan
Preheat oven to 375°. For the lasagna, bring a large pot of salted water to a boil
- FOR THE LASAGNA:
- 9 dry whole-wheat lasagna sheets
- 1 lb. frozen spinach
- FOR THE BOLOGNESE:
- 3 ⁄4 lb. ground beef sirloin
- 2 tsp. canola oil
- 1 ⁄2 cup each chopped onion, carrot, and celery
- 8 oz. fresh button mushrooms
- 2 cloves garlic
- 1 can diced tomatoes, well-drained (14.5 oz.)
- 1 Tbsp. dried Italian herbs
- 1 ⁄2 tsp. red pepper flakes
- 1 ⁄2 tsp. kosher salt
- 1 ⁄4 tsp. black pepper
- 1 can low-sodium tomato sauce, divided (8 oz.)
- FOR THE CHEESE SAUCE:
- 1 1⁄2 cups 2% cottage cheese (12 oz.)
- 2 cups shredded part-skim mozzarella, divided (8 oz.)
- 1 egg
- 1 ⁄4 cup shredded Parmesan
Great Grilled Cheese Sandwiches
By calypan
1. PREHEAT BAKING SHEETS Adjust oven racks to middle and lower-middle positions
- 2 2/3 cups shredded sharp cheddar cheese
- 1 1/3 cups shredded Monterey Jack cheese
- 16 slices hearty white sandwich bread8 tablespoons
- (1 stick) unsalted butter, melted
Fantastic Cocktail Meatballs
By calypan
1.Preheat oven to 350 degrees F (175 degrees C)
- 1 pound lean ground beef
- 1 egg
- 2 tablespoons water
- 1/2 cup bread crumbs
- 3 tablespoons minced onion
- 1 (8 ounce) can jellied cranberry sauce
- 3/4 cup chili sauce
- 1 tablespoon brown sugar
- 1 1/2 teaspoons lemon juice
Roast Sticky Chicken -- Rotisserie Syle
By calypan
In small bowl, mix together all spices
- 4 tsp. kosher salt
- 2 tsp. paprika
- 1 tsp. onion powder
- 1 tsp. thyme
- 1 tsp. white pepper
- 1/2 tsp. cayenne pepper
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1 large onion, quartered
- 1 5 lb. chicken
- (pats of butter)