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Recipes

Cooking Light Top 25 Catalonian Pepper and Nut Sauce (Salsa Romesco)

Cooking Light Top 25 Catalonian Pepper and Nut Sauce (Salsa Romesco)

By

2 dried ancho chiles 2 small red bell peppers 1/2 cup hazelnuts 1/2 cup blanched almonds, toasted 4 garlic cloves,

  • 2 dried ancho chiles
  • 2 small red bell peppers
  • 1/2 cup hazelnuts
  • 1/2 cup blanched almonds, toasted
  • 4 garlic cloves, chopped
  • 1 (1-ounce) slice bread, toasted
  • 1/4 cup red wine vinegar
  • 2 tablespoons tomato paste
  • 4 teaspoons sweet smoked paprika
  • 1/4 teaspoon ground red pepper
  • 2/3 cup extra-virgin olive oil
  • 1/4 cup hot water
  • 1/2 teaspoon salt
4.5/5 (2 Votes)

Orzo with Parmesan and Basil

Orzo with Parmesan and Basil

By

Melt butter in heavy skillet over medium-high heat

  • 2 tablespoons butter
  • 1 cup uncooked orzo pasta
  • 1 (14.5 ounce) can chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • salt and pepper to taste
  • 2 tablespoons chopped fresh basil
4.5/5 (30 Votes)

Baby Back Ribs by Alton Brown

Baby Back Ribs by Alton Brown

By

Watch how to make this recipe

  • 2 2 2 whole slabs pork baby back ribs
  • 8 8 8 tablespoons light brown sugar, tightly packed
  • 3 3 3 tablespoons kosher salt
  • 1 1 1 tablespoon chili powder
  • 1/2 1/2 1/2 teaspoon ground black pepper
  • 1/2 1/2 1/2 teaspoon cayenne pepper
  • 1/2 1/2 1/2 teaspoon jalapeno seasoning
  • 1/2 1/2 1/2 teaspoon Old Bay Seasoning
  • 1/2 1/2 1/2 teaspoon rubbed thyme
  • 1/2 1/2 1/2 teaspoon onion powder
  • 1 1 1 cup white wine
  • 2 2 2 tablespoons white wine vinegar
  • 2 2 2 tablespoons Worcestershire sauce
  • 1 1 1 tablespoon honey
  • 2 2 2 cloves garlic, chopped
0/5 (0 Votes)

Split Pea Soup

Split Pea Soup

By

In a large stock pot, cover peas with 2 quarts cold water and soak overnight

  • 2 1/4 cups dried split peas
  • 2 quarts cold water
  • 1 1/2 pounds ham bone
  • 2 onions, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch dried marjoram
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 1 potato, diced
0/5 (0 Votes)

Two-Potatoes Anna

Two-Potatoes Anna

By

Position a rack in the upper third of the oven and preheat to 450 degrees F

  • 3 large sweet potatoes (about 1 1/2 pounds)
  • 6 medium russet potatoes (about 2 1/2 pounds)
  • 1 1/2 sticks unsalted butter, melted
  • Kosher or sea salt
  • 3 tablespoons fresh rosemary
  • Freshly ground pepper
4.7/5 (13 Votes)

Taco Soup I

Taco Soup I

By

In a large saucepan over medium heat, cook ground beef and onion until meat is evenly brown; drain excess fat

  • 1/2 pound lean ground beef
  • 1/4 cup chopped onion
  • 1 1/2 cups water
  • 1 (16 ounce) can chopped stewed tomatoes, with juice
  • 1 (15 ounce) can kidney beans with liquid
  • 1 (8 ounce) can tomato sauce
  • 2 tablespoons taco seasoning mix
  • 1 avocado - peeled, pitted and diced
  • 1 cup shredded Cheddar cheese (optional)
  • 1 (12 ounce) package corn tortilla chips (optional)
  • 1 (8 ounce) container sour cream (optional)
4.5/5 (15 Votes)

Cooking Light Drop Biscuit Chicken Potpie

Cooking Light Drop Biscuit Chicken Potpie

By

Preparation 1. Preheat oven to 500°

  • 6.75 ounces self-rising flour (about 1 1/2 cups)
  • 6 tablespoons cold unsalted butter, cubed
  • 9 tablespoons nonfat buttermilk
  • Cooking spray
  • 2 tablespoons canola oil, divided
  • 1 (3 1/2-pound) chicken, cut into 6 pieces and skinned
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 1/2 cups chopped peeled carrot (4 medium)
  • 2 1/2 cups chopped peeled turnip (2 medium)
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 5 garlic cloves, thinly sliced
  • 2 shallots, thinly sliced
  • 1/2 cup riesling or other white wine
  • 4 cups unsalted chicken stock (such as Swanson)
  • 5 tablespoons all-purpose flour
  • 8 Brussels sprouts, trimmed and halved lengthwise
  • 3 cups halved shiitake mushroom caps (about 12)
0/5 (0 Votes)

Spice-Rubbed New York Strip with Avocado-Lime Salsa

Spice-Rubbed New York Strip with Avocado-Lime Salsa

By

Robin Bashinsky, Cooking Light APRIL 2013

  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons finely chopped seeded serrano chile
  • 1 avocado, peeled and diced
  • 1/2 teaspoon salt, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon ground cinnamon
  • 2 (8-ounce) New York strip steaks, trimmed
  • Cooking spray
  • Herbed Corn Muffins
  • Quick Chilled Pea Soup
4/5 (6 Votes)

Chicken with Honey-Beer Sauce

Chicken with Honey-Beer Sauce

By

Phoebe Wu, Cooking Light SEPTEMBER 2012

  • 2 teaspoons canola oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 3 tablespoons thinly sliced shallots
  • 1/2 cup beer
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons fresh flat-leaf parsley leaves
4.5/5 (21 Votes)

Cooking Light Roasted Balsamic Radicchio and Pears

Cooking Light Roasted Balsamic Radicchio and Pears

By

Try grilled instead of roasted radicchio

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon crushed red pepper
  • 2 small heads radicchio, cored and cut into quarters
  • Cooking spray
  • 2 Bosc pears, cored and each cut into 6 wedges
  • 1/8 teaspoon kosher salt
  • 1 ounce Gorgonzola cheese, crumbled
  • Print a $3 Coupon for Probio
4.5/5 (2 Votes)