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Pancetta and Swiss Cheese-Stuffed Burgers with Pesto Mayonnaise

Pancetta and Swiss Cheese-Stuffed Burgers with Pesto Mayonnaise

By

Jill Simmons, Suisun City, California, Cooking Light JULY 2009

  • Cooking spray
  • 1 ounce pancetta, chopped into 1/4-inch pieces (about 2 slices)
  • 1/3 cup diced onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried Italian seasoning
  • 1 pound ground round
  • 1/2 cup (2 ounces) shredded reduced-fat Swiss cheese (such as Sargento)
  • 3 tablespoons light mayonnaise
  • 1 tablespoon commercial pesto
  • 4 (2-ounce) whole-wheat hamburger buns
0/5 (0 Votes)

Orange-Pecan Tea Bread

Orange-Pecan Tea Bread

By

Maureen Callahan, Cooking Light APRIL 2004

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup granulated sugar
  • 1/2 cup low-fat buttermilk
  • 1/4 cup chopped pecans, toasted
  • 3 tablespoons 1% low-fat milk
  • 3 tablespoons vegetable oil
  • 3 tablespoons orange marmalade
  • 2 teaspoons grated orange rind
  • 2 large eggs
  • Cooking spray
  • 1/2 cup powdered sugar
  • 2 teaspoons fresh orange juice
  • 1 1/2 teaspoons chopped pecans, toasted
0/5 (0 Votes)

Hoppin’ John

Hoppin’ John

By

*

  • 1/3 pound bacon, or 1 ham hock plus 2 Tbsp oil
  • 1 celery stalk, diced
  • 1 small yellow onion, diced
  • 1 small green pepper, diced
  • 2 garlic cloves, minced
  • 1/2 pound dried black-eyed peas, about 2 cups
  • 1 bay leaf
  • 2 teaspoons dried thyme
  • 1 heaping teaspoon Cajun seasoning
  • Salt
  • 2 cups long-grain rice
  • Scallions or green onions for garnish
0/5 (0 Votes)

Sablefish with Mild Mustard Glace

Sablefish with Mild Mustard Glace

By

Tiffany Vickers Davis, Cooking Light AUGUST 2012

  • Cooking spray
  • 2 garlic cloves, crushed
  • 3/4 cup water, divided
  • 1 (1.5-ounce) container roasted chicken demi-glace (such as More Than Gourmet)
  • 3/4 teaspoon dry mustard
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon kosher salt
  • 4 (6-ounce) sablefish fillets
  • 1 tablespoon thinly sliced green onions
0/5 (0 Votes)

Coconut Cream Pie

Coconut Cream Pie

By

Kathy Kitchens Downie, RD, Cooking Light MARCH 2011

  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 2 cups 1% low-fat milk
  • 1 cup half-and-half
  • 1 1/2 cups flaked sweetened coconut
  • 1 vanilla bean, split lengthwise
  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons butter
  • 3 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/4 cup flaked sweetened coconut, toasted
0/5 (0 Votes)

Mushroom and Barley Risotto

Mushroom and Barley Risotto

By

Jullianna Grimes, Cooking Light DECEMBER 2010

  • 2 cups boiling water
  • 1/2 ounce dried porcini mushrooms
  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 1 (8-ounce) package cremini mushrooms, sliced
  • 5 garlic cloves, minced
  • 2 cups uncooked pearl barley
  • 3 tablespoons brandy
  • 1 3/4 cups water
  • 1 cup fat-free, lower-sodium chicken broth
  • 2 ounces fresh pecorino Romano cheese, divided
  • 1/2 teaspoon kosher salt
  • 1/4 cup chopped fresh flat-leaf parsley
0/5 (0 Votes)

Creamy Stove-Top Macaroni and Cheese

Creamy Stove-Top Macaroni and Cheese

By

Lorrie Hulston Corvin, Cooking Light JUNE 2006

  • 4 cups uncooked medium elbow macaroni
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 1/4 cups fat-free milk
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon bottled minced garlic
  • 1 1/4 cups (5 ounces) shredded reduced-fat cheddar cheese
0/5 (0 Votes)

Fig-and-Walnut Energy Bars

Fig-and-Walnut Energy Bars

By

Recipe courtesy Ellie Krieger for Food Network Magazine

  • Cooking spray
  • 1 cup quick-cooking oats
  • 1 cup bran cereal
  • 1/4 cup whole-wheat flour
  • 1 cup walnut pieces
  • 1 1/2 cups coarsely chopped stemmed dried figs
  • 1/2 cup nonfat dry milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 cup honey
  • 2 large eggs
0/5 (0 Votes)

Chicken Fried Rice

Chicken Fried Rice

By

David Bonom, Cooking Light MARCH 2011

  • 2 (3 1/2-ounce) bags boil-in-bag long-grain white rice
  • 7 teaspoons lower-sodium soy sauce, divided
  • 1 teaspoon cornstarch
  • 12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch pieces
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili paste with garlic
  • 2 tablespoons canola oil, divided
  • 2 large eggs, lightly beaten
  • 1 cup chopped white onion
  • 1 teaspoon grated peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 cup frozen green peas, thawed
  • 1/2 cup chopped green onions
0/5 (0 Votes)

Instant Pot Stuffed Bell Peppers

Instant Pot Stuffed Bell Peppers

By

InstructionsRinse the peppers

  • 1 ½ tbsp Marjoram
  • 4 Medium Bell Peppers1 Small Onion½ pound Ground Beef (220g)2 cups Cooked Rice , packed (300g)1½ tbsp Marjoram1 tsp Salt¼ tsp Black Pepper2 Garlic Cloves3 tbsp Breadcrumbs1 can Tomatoes (14 ounces/400 g)½ cup Water
0/5 (0 Votes)