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Recipes
Buttermilk Pound Cake II
By CarolineNGa
Tangy, moist, and flavorful pound cake
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter
- 3 cups white sugar
- 6 eggs
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Surf and Turf: Seared Scallops and Tenderloin Steaks with Manhattan Sauce by Rachel Ray
By CarolineNGa
Drizzle some extra-virgin olive oil over steaks to coat lightly
- Extra-virgin olive oil, for drizzling, plus 1 tablespoon, 1 turn of the pan
- 4 (1-inch thick) tenderloin steaks
- 8 large diver sea scallops, trimmed of the foot
- Salt and pepper
- 1 large shallot, chopped
- 2 cloves garlic, chopped
- 1/3 cup sweet vermouth
- 2 tablespoons butter
- 1 pound asparagus spears, trimmed
- 1/2 lemon, juiced
- 2 tablespoons chives, 10 blades, chopped or snipped
Celery Seed Salad Dressing Recipe
By CarolineNGa
In a small bowl, whisk the mayonnaise, sugar, onion, vinegar and celery seed
- 1 cup reduced-fat mayonnaise
- 6 Tbsp. sugar
- 1/3 cup finely chopped onion
- 1/3 cup red wine vinegar
- 1 tsp celery seed
Skinny Taco Style Cornbread Casserole (Tamale Pie)
By CarolineNGa
Enjoy a skinny fiesta night with this easy, yummy casserole
- 1 pound extra lean ground beef or ground turkey, see shopping tips
- 1 (15 oz) can Mexican-style diced tomatoes
- 1 cup frozen whole kernel corn, thawed
- 1/2 cup reduced-fat cheese, divided
- 1 (8.5 oz) package Jiffy Corn Muffin Mix
- 1 egg
- 1/3 cup nonfat milk
- Ingredients for Topping: Optional
- Chopped tomatoes
- Nonfat plain Greek yogurt or fat-free sour cream
- Black olives, sliced
Fruity Chicken Salad with Raspberry Dressing Recipe
By CarolineNGa
In a small bowl, whisk the yogurt, mayonnaise and honey
- 1/4 cup raspberry yogurt
- 2 tablespoons fat-free mayonnaise
- 1 tablespoon honey
- 2 lettuce leaves
- 1/2 pound shredded cooked chicken
- 1/4 medium cantaloupe, cut into thin slices
- 1/2 cup fresh raspberries
- 1/4 cup fresh blueberries
Company Baked Tomatoes
By CarolineNGa
Preheat oven to 350 degree F
- 4 large tomatoes, cut in half
- 1 (14-ounce) can quartered artichoke hearts, drained
- 1/2 cup Italian dressing
- 1 cup crushed butter crackers
- 1/4 cup (1/2 stick) butter, melted
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil (optional)
Glazed Turnips and Parsnips
By CarolineNGa
1. Bring first 4 ingredients, 1 Tbsp
- 2 pounds turnips, peeled and cut into 1/2-inch-thick wedges
- 1 pound parsnips, peeled and cut into 1/2-inch slices
- 1 1/2 cups frozen pearl onions
- 2 teaspoons kosher salt
- 3 tablespoons cane vinegar, divided*
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 (3-inch) cinnamon stick
- 1 bay leaf
- 1/4 teaspoon dried crushed red pepper
- 3/4 cup cane syrup
- 1/2 cup vegetable broth
Herb-Crusted Chicken and Parsley Orzo
By CarolineNGa
Maureen Callahan, Cooking Light JANUARY 2011
- 3/4 cup uncooked orzo
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 4 teaspoons dried fines herbes
- 1 tablespoon olive oil
Corn Casserole
By CarolineNGa
Instructions Mix all together in a bowl
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper (or jalapenos – or both!)
- 2 eggs
- 1 can cream corn
- 1 can regular corn with juice
- 1 box Jiffy corn muffin mix
- 1 stick butter
Parisian Chicken and Mushrooms
By CarolineNGa
Sweet meets savory as orange juice and apricot jam blend with the tartness of creamy Dijon mustard
- 1 pound chicken breasts or thighs, boneless, skinless
- 8 oz package fresh white or brown mushrooms or a mix of the two
- 2 small onion (white or red), sliced or chopped
- 1 clove garlic, minced
- 1 T olive oil
- 1/2 cup orange juice
- 1 T apricot jam
- 1 T Dijon mustard