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Thai Red Curry Shrimp

Thai Red Curry Shrimp

By

Laraine Perri, Cooking Light JUNE 2010

  • 1 3/4 cups water
  • 1 cup uncooked jasmine rice
  • 2 teaspoons butter
  • 1/4 teaspoon kosher salt
  • Cooking spray
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1 (14-ounce) can light coconut milk
  • 1 tablespoon red curry paste
  • 1 1/2 tablespoons fish sauce
  • 4 teaspoons dark brown sugar
  • 1 red bell pepper, seeded and thinly sliced
  • 2 teaspoons fresh lime juice
4.3/5 (6 Votes)

Summer Squash, Bacon, and Mozzarella Quiche

Summer Squash, Bacon, and Mozzarella Quiche

By

Katie Koonce, Santa Barbara, California, Cooking Light JULY 2011

  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1/2 teaspoon salt
  • 3 tablespoons chilled unsalted butter, cut into small pieces
  • 2 tablespoons vegetable shortening, cut into small pieces
  • 1/4 cup ice water
  • Cooking spray
  • 1 tablespoon extra-virgin olive oil
  • 2 cups (1/8-inch-thick) slices yellow squash
  • 2 cups (1/8-inch-thick) slices zucchini
  • 1/4 cup chopped shallots
  • 1 tablespoon chopped fresh thyme
  • 1 cup 2% reduced-fat milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices center-cut bacon, cooked and crumbled
  • 3 large egg whites
  • 3 large eggs
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
4.4/5 (12 Votes)

Basil Vinaigrette

Basil Vinaigrette

By

Put all the ingredients in a glass measuring cup or a jar with a tight-fitting lid and whisk or vigorously shake t...

  • 3/4 cup extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • 3 Tbs. finely chopped fresh basil
  • 1 large clove garlic, minced
  • 1 Tbs. Dijon mustard
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. honey
  • 1/4 tsp. kosher salt
  • 1/8 tsp. freshly ground pepper
4.4/5 (7 Votes)

Chia Seed Pork Meatballs With Spicy Ginger-Soy Glaze

Chia Seed Pork Meatballs With Spicy Ginger-Soy Glaze

By

Preheat your oven to 425°F

  • For the glaze:
  • 1 lb ground pork
  • 3 cloves garlic, minced
  • 1 1/2 tsp fresh grated ginger
  • 1/3 cup minced yellow onion
  • 1/4 cup fresh cilantro, finely chopped
  • 1 1/2 tbsp low-sodium tamari
  • 2 tbsp chia seeds
  • 1/4 cup low-sodium tamari
  • 1 tsp fresh grated ginger
  • 1 tsp unseasoned rice vinegar
  • 1 tbsp honey
  • 1 tsp Sriracha sauce
4/5 (1 Votes)

Chuck Roast in Foil

Chuck Roast in Foil

By

Chuck Roast in Foil From Cook's Country February/March 2011 My FavoritesShopping ListPrintE-mail WHY THIS RECIPE ...

  • 3 tablespoons cornstarch
  • 4 teaspoons onion powder
  • 2 teaspoons light brown sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon instant espresso powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon celery seed
  • 1 (4-pound) boneless beef chuck-eye roast
  • 2 onions, peeled and quartered
  • 6 small red potatoes, scrubbed and quartered
  • 4 carrots, peeled and cut into 1 1/2-inch pieces
  • 2 bay leaves
  • 2 tablespoon soy sauce
0/5 (0 Votes)

Chocolate Kahlua Walnut Tart

Chocolate Kahlua Walnut Tart

By

Preheat the oven to 375 degrees F

  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3-4 tablespoons heavy cream
  • 1 egg yolk
  • 2 cups toasted walnuts, coarsely chopped
  • 1/2 cup dark chocolate chips
  • 3/4 cup packed light brown sugar
  • 1/4 cup dark corn syrup
  • 1/4 cup (1/2 stick) unsalted butter
  • 3 tablespoons coffee liqueur
4.2/5 (15 Votes)

Sour Cream Banana Bread

Sour Cream Banana Bread

By

1 Grease 1 large loaf pan

  • 1/2 cup margarine or 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed banana
  • 1/2 cup chopped nuts (omit if you don't like nuts)
  • 1/2 cup sour cream
4.4/5 (24 Votes)

Slow-Cooked Pot Roast with Mustard & Horseradish Gravy

Slow-Cooked Pot Roast with Mustard & Horseradish Gravy

By

A slow cooker makes this aromatic pot roast largely hands-off, but if you don't have one, just follow the modificat...

  • 2 carrots, peeled and cut in half widthwise
  • 1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges
  • 3 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 1 large bay leaf
  • 3 whole cloves or allspice berries
  • 1 cup homemade or low-salt canned chicken broth
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 2 Tbs. tomato paste
  • 1 boneless beef chuck roast (2-1/2 to 3 lb.)
  • 2 Tbs. olive oil
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. brandy
  • 1/2 tsp. prepared horseradish
  • 1/2 tsp. grainy prepared mustard
  • 2 Tbs. sour cream
  • 1 tsp. all-purpose flour
  • 2 Tbs. minced fresh flat-leaf parsley
0/5 (0 Votes)

Chicken Supreme

Chicken Supreme

By

Easy, but good

  • Boneless, skinless chicken breasts
  • 1 can undiluted mushroom soup
  • 1/2 C sour cream
  • Optional: mushrooms, artichoke hearts
  • 2 C Pepperidge Farm crumb stuffing mix (prepared per package directions)
0/5 (0 Votes)

Thai Chicken Sauté

Thai Chicken Sauté

By

David Bonom, Cooking Light MARCH 2007

  • 1 (3 1/2-ounce) bag boil-in-bag rice
  • 1 1/2 pounds chicken breast tenders
  • 1 tablespoon cornstarch
  • 1 tablespoon fish sauce
  • 4 teaspoons canola oil, divided
  • 1 cup sliced onion
  • 2 teaspoons bottled minced garlic
  • 1 teaspoon bottled ground fresh ginger (such as Spice World)
  • 1/2 cup light coconut milk
  • 2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
  • 1 tablespoon sugar
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 4 lime wedges
  • Feel free to add veggies of your choice: snow peas, mushrooms, red & yellow peppers.....
4.4/5 (12 Votes)