Pagingdrstarling's profile page
Recipes
Carrot Cake with Toasted Coconut Cream Cheese Frosting
By Pagingdrstarling
Christine Dohlmar, Valrico, Florida, Cooking Light JANUARY 2008
- Frosting:
- 3/4 cup all-purpose flour (about 3 1/3 ounces)
- 1/4 cup quick-cooking oats
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup canola oil
- 1 (2 1/2-ounce) jar carrot baby food
- 2 large eggs, lightly beaten
- 1 1/4 cups finely grated carrot (about 4 ounces)
- 1/2 cup golden raisins
- Cooking spray
- 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
- 1 tablespoon butter, softened
- 1 1/4 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1/4 cup flaked sweetened coconut, toasted
Hissy Fit Dip
By Pagingdrstarling
In a mixing bowl, combine all ingredients; stirring until well blended
- 16 ounces sour cream
- 8 ounces cream cheese, softened
- 8 ounces Velveeta®, small cubed
- 1 cup white American cheese, shredded
- 1/2 - 1 pound pork sausage, crumbled, cooked and drained
- 1/4 cup green onion, finely chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- 1/2 teaspoon ground sage
- 1/4 teaspoon curry
- 1/8 teaspoon cayenne pepper
- Dash of garlic salt or powder
- Sea salt and fresh cracked pepper to taste
Pesto, Ricotta, and Cherry Tomato Pizza
By Pagingdrstarling
You can buy pesto at the grocery store if you don’t have any on hand, but it’s super easy to make (basil, garli
- 1 pound pizza dough
- 1/3-1/2 cup pesto
- 8 ounces mozzarella, shredded
- 3-4 ounces ricotta cheese
- 1 cup cherry tomatoes
- flour, for dusting
- cornmeal, for the pizza stone
Vanilla Bean Ice Cream
By Pagingdrstarling
Serves 8 Calories: 161 Fat: 5
- 1 cup half-and-half
- 1/2 cup sugar, divided
- 2 tablespoons light-colored corn syrup
- 1/8 teaspoon salt
- 1 (12-ounce) can evaporated low-fat milk
- 1 vanilla bean, split lengthwise
- 3 large egg yolks
Roasted Tomatillo & Chicken Chilaquiles
By Pagingdrstarling
Roast tomatillos: Lay quartered tomatillos, garlic, jalapeno, onion on a sheet tray and drizzle with olive oil
- 1 1/2 pounds tomatillos, husked, washed and cut into quarters
- 1 jalapeno, split in half through the stem
- 2 cloves garlic, peeled
- 1 white onion, rough chopped
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 bunch fresh cilantro, washed
- Juice of 1 lime
- 12 6-inch whole wheat tortillas, cut into 1/2-inch strips (they can be a day or two old, but fresh is fine too)
- 3 cups roasted chicken, shredded
- 4 scallions, finely chopped
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons ground cumin
- 1 teaspoon chile powder, optional
- Kosher salt and freshly ground black pepper
- 1 cup crumbled queso fresco
- 1 cup grated packaged mozzarella cheese
Creamy Corn Risotto
By Pagingdrstarling
Adam Hickman, Cooking Light AUGUST 2013
- 1 large red bell pepper
- 4 cups fresh corn kernels (about 6 ears)
- 1 3/4 cups 1% low-fat milk
- 2 tablespoons butter, divided
- 2 1/2 cups unsalted chicken stock
- 1/2 cup chopped onion
- 2 teaspoons minced garlic
- 1 cup uncooked Arborio rice or other medium-grain rice
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup dry white wine
- 1/2 cup sliced green onions
Crispy Cauliflower Cakes with Herb Sauce and Arugula Salad
By Pagingdrstarling
Deb Wise, Cooking Light AUGUST 2013
- 12 ounces cauliflower florets
- 1 (10-ounce) peeled baking potato, cut into 4 wedges
- 2 large shallots, halved lengthwise
- 1 1/2 tablespoons extra-virgin olive oil
- 2 ounces fontina cheese, shredded (about 1/2 cup)
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg, lightly beaten
- 1/2 cup panko (Japanese breadcrumbs), lightly toasted
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 2 tablespoons light sour cream
- 2 tablespoons canola mayonnaise (such as Hellmann's)
- 2 teaspoons chopped fresh flat-leaf parsley
- 2 teaspoons minced fresh chives
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
- 4 cups baby arugula
- 1/2 cup halved grape tomatoes
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon fresh lemon juice
Ancho-Marinated Pork and Mango Skewers
By Pagingdrstarling
Calories (kcal): 250; Fat (g): fat g 8; Fat Calories (kcal): 80; Saturated Fat (g): sat fat g 2; Protein (g): prote...
- 1/4 cup fresh orange juice
- 2 Tbs. fresh lime juice
- 2 Tbs. canola oil; more for the grill
- 2 tsp. dark brown sugar
- 2 tsp. pure ancho chile powder
- 2 medium cloves garlic, minced
- Pinch crushed red pepper flakes
- Kosher salt
- 1 lb. pork tenderloin, trimmed and cut into 1-inch cubes
- 2 medium ripe mangos, peeled, pitted, and cut into 1-inch cubes
- 8 skewers, 10 inches or longer, soaked in water for 30 minutes if wooden
- 1 Tbs. chopped fresh cilantro
Slow Cooker Pot Roast
By Pagingdrstarling
Instead of dry beef gravy mix - try herb gravy mix for beef
- 1 onion, sliced
- 1/4 cup all-purpose flour
- 1 (2 1/2 pound) boneless beef chuck roast
- 1 pinch salt and ground black pepper to taste
- 1 (1.2 ounce) package dry beef gravy mix
- 1 (1 ounce) package ranch dressing mix
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1/2 cup water, or as needed
- 5 whole peeled carrots (optional)
Chicken Avgolemono
By Pagingdrstarling
Rice Orzo Pilaf In a 2 quart saucepan over medium-high heat, melt 1/2 cup butter
- Orzo:
- 2 tbsp butter
- 2 garlic cloves, sliced
- 4 large whole chicken breasts
- 2 medium zucchini, sliced
- 5 egg yolks
- 2 tbsp cornstarch
- 1/8 tsp cayenne pepper
- 1 chicken flavor bouillon cube
- 5 tbsp lemon juice
- 1/2 cup butter
- 1 cup orzo
- 1 cup regular grain rice
- 4 cups water
- 3 bouillon cubes