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Recipes

Spicy Pork Lettuce Cups

Spicy Pork Lettuce Cups

By

David Bonom, Cooking Light MARCH 2013

  • 1 tablespoon grated peeled fresh ginger
  • 6 garlic cloves, minced
  • 12 ounces lean ground pork
  • 1 1/2 cups diced seeded cucumber
  • 1 cup diced red bell pepper
  • 1/3 cup diced carrot
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup salted, dry-roasted peanuts, chopped
  • 1/2 serrano chile, thinly sliced
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 16 Boston lettuce leaves
4.4/5 (11 Votes)

Crispy Fish Nuggets with Tartar Sauce

Crispy Fish Nuggets with Tartar Sauce

By

Adam Hickman, Cooking Light OCTOBER 2013

  • 1 cup panko (Japanese breadcrumbs)
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons water
  • 1 large egg, lightly beaten
  • 1 1/2 pounds cod fillets, cut into 1-inch pieces
  • Cooking spray
  • 1/4 cup canola mayonnaise
  • 1 tablespoon chopped dill pickle
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 1/4 teaspoon fresh lemon juice
  • 1/4 teaspoon Dijon mustard
4.3/5 (10 Votes)

Au Gratin Potatoes with Squash

Au Gratin Potatoes with Squash

By

Preheat oven to 400°. In a Dutch oven, melt butter over medium heat

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 2 cans (12 ounces each) evaporated milk
  • 1 cup water
  • 7 medium potatoes (about 2 pounds), peeled and sliced
  • 4 cups sliced peeled butternut squash (about 1 pound)
  • 1/4 cup minced fresh chives
  • 2 cups (8 ounces) shredded Swiss cheese
4.7/5 (15 Votes)

Individual White Chicken Pizzas

Individual White Chicken Pizzas

By

Adam Hickman, Cooking Light MARCH 2014

  • 30 ounces refrigerated fresh pizza dough, divided
  • 1/2 cup olive oil
  • 1/4 cup chopped fresh basil
  • 1 teaspoon crushed red pepper
  • 8 garlic cloves, crushed
  • 4 thyme sprigs
  • 4 cups 2% reduced-fat milk
  • 1 cup plain fat-free Greek yogurt
  • 4 teaspoons cider vinegar
  • 1/2 teaspoon kosher salt
  • 12 ounces shredded cooked chicken breast
  • 6.5 ounces preshredded reduced-fat 4-cheese Italian-blend cheese (about 1 2/3 cups)
  • 3 ounces fresh part-skim mozzarella cheese, torn into small pieces
  • 2 tablespoons fresh thyme leaves
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 cup small fresh basil leaves
4.3/5 (16 Votes)

Coconut-Pecan German Chocolate Pie

Coconut-Pecan German Chocolate Pie

By

In a small bowl, mix flour and salt; cut in lard until crumbly

  • FILLING:
  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons cold lard
  • 3 to 4 tablespoons ice water
  • 4 ounces German sweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1 can (14 ounces) sweetened condensed milk
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup Diamond of California Chopped Pecans
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter, cubed
  • 2 egg yolks
  • 1 cup flaked coconut
  • 1 teaspoon vanilla extract
  • 1/4 cup Diamond of California Chopped Pecans
4.5/5 (35 Votes)

Sweet & Hot Baked Beans

Sweet & Hot Baked Beans

By

In a 3- or 4-qt. slow cooker, combine all ingredients

  • 4 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 2 cans (8 ounces each) crushed pineapple, undrained
  • 2 large onions, finely chopped
  • 1 cup packed brown sugar
  • 1 cup ketchup
  • 10 bacon strips, cooked and crumbled
  • 1/2 cup molasses
  • 1/4 cup canned diced jalapeno peppers
  • 2 tablespoons white vinegar
  • 4 garlic cloves, minced
  • 4 teaspoons ground mustard
  • 1/4 teaspoon ground cloves
4.4/5 (13 Votes)

Kale and Caramelized Onion Grilled Cheese

Kale and Caramelized Onion Grilled Cheese

By

Tiffany Vickers Davis, Cooking Light SEPTEMBER 2013

  • 4 medium kale leaves, stems removed
  • 2 teaspoons canola oil
  • 2 medium red onions, cut into 1/2-inch-thick slices
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1 teaspoon red wine vinegar
  • 8 (1-ounce) slices multigrain bread
  • Cooking spray
  • 1 ounce finely grated Parmesan cheese, divided (about 1/4 cup)
  • 3.5 ounces shredded raclette cheese (about 7/8 cup)
4.5/5 (13 Votes)

Yogurt Wheat Bread

Yogurt Wheat Bread

By

Let yogurt stand at room temperature for 15 minutes

  • 1/2 cup plain yogurt
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 cup whole wheat flour
  • 1/4 cup toasted wheat germ
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1-2/3 to 2 cups bread flour
4.4/5 (13 Votes)

Sugar Pumpkin Custards with Graham Crumble

Sugar Pumpkin Custards with Graham Crumble

By

Adam Hickman, Cooking Light OCTOBER 2013

  • 1 small sugar pumpkin (about 2 1/2 pounds)
  • 1/3 cup sugar
  • 1 tablespoon butter, melted
  • 1 1/2 teaspoons vanilla extract
  • 4 large egg yolks
  • 1 large egg
  • 1 cup half-and-half
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 (12-ounce) can fat-free evaporated milk
  • 6 tablespoons graham cracker crumbs
  • 1 tablespoon egg whites, lightly beaten
  • 2 teaspoons butter, melted
  • 2 teaspoons sugar
  • 1/4 teaspoon ground cinnamon
  • Cooking spray
  • 1/2 cup frozen reduced-fat whipped topping, thawed
4.4/5 (11 Votes)

Fluffy Flakey Buttery Biscuits

Fluffy Flakey Buttery Biscuits

By

Instructions Preheat oven to 230C/450F Place dry ingredients in a food processor and whiz to combine

  • 2 cups plain flour - sifted
  • 3 1/2 tsp baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1 tablespoon honey
  • 113 grams butter (1/2 cup) cold butter cut into 1/2 inch cubes
  • 2/3 cup milk
4.6/5 (12 Votes)