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Recipes

Arugula Pizza with Poached Eggs

Arugula Pizza with Poached Eggs

By

David Bonom, Cooking Light SEPTEMBER 2011

  • 1 (11-ounce) package refrigerated pizza crust dough (such as Pillsbury Thin Pizza Crust)
  • Cooking spray
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup (2 ounces) shaved fresh Romano cheese, divided
  • 1 tablespoon white vinegar
  • 6 large eggs
  • 1 (5-ounce) package baby arugula
  • 4 teaspoons extra-virgin olive oil
  • 1/2 teaspoon grated fresh lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
5/5 (3 Votes)

Mushroom Bolognese

Mushroom Bolognese

By

Mark Bittman, Cooking Light OCTOBER 2010

  • 1/2 ounce dried porcini mushrooms
  • 1 cup boiling water
  • 1 tablespoon olive oil
  • 2 1/2 cups chopped onion
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 pound ground pork
  • 8 cups finely chopped cremini mushrooms (about 1 1/2 pounds)
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato paste
  • 1/2 cup white wine
  • 1 (14-ounce) can whole peeled tomatoes, undrained
  • 1/4 cup whole milk
  • 10 ounces uncooked whole-wheat spaghetti
  • 1 tablespoon kosher salt
  • 1 1/2 ounces Parmigiano-Reggiano cheese, grated
  • 1/4 cup chopped fresh parsley
4/5 (2 Votes)

Strawberries, Peaches, and Basil with Orange Vinaigrette

Strawberries, Peaches, and Basil with Orange Vinaigrette

By

Rozanne Gold, Cooking Light MAY 2012

  • 1 cup fresh orange juice
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons champagne vinegar or white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • Dash of salt
  • 1 1/2 cups fresh blueberries
  • 1 pound fresh strawberries, halved
  • 1 large ripe peach or nectarine, cut into 16 wedges
  • 1/4 cup small fresh basil leaves
4.6/5 (14 Votes)

Glazed Lemon Pound Cake

Glazed Lemon Pound Cake

By

Preheat oven to 350 degrees

  • 5 tablespoons unsalted butter, softened, plus more for pan
  • 3/4 cup, plus 3 tablespoons sugar, plus more for dusting
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons fresh lemon juice, plus finely grated zest of 2 lemons, plus more for garnish (optional)
  • 1/4 cup milk
  • 2 large eggs
4.6/5 (17 Votes)

Crustless Quiche, Loaded with Kale |

Crustless Quiche, Loaded with Kale |

By

Without a crust in the equation (a traditional crust that is), this sort of quiche is effortless to whip up for a...

  • 5 large eggs
  • 3 T. all-purpose flour
  • 1 cup crème fraîche (see recipe below)
  • 1 cup whole milk
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1 T. fresh thyme*, finely chopped
  • 1 to 3 cups** uncooked coarsely chopped kale or chard or mustard greens, etc
4.8/5 (13 Votes)

Veal Scallops with Wild Mushroom, Mustard, and Tarragon Sauce

Veal Scallops with Wild Mushroom, Mustard, and Tarragon Sauce

By

Sprinkle veal on both sides with salt and pepper

  • 1 1/4 pounds veal scallops, about 1/8 inch thick
  • 4 tablespoons (1/2 stick) butter
  • 1/4 cup chopped shallots
  • 8 ounces assorted wild mushrooms (such as oyster and stemmed shiitake), sliced or quartered
  • 2 tablespoons chopped fresh tarragon
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 2 tablespoons coarse-grained Dijon mustard
0/5 (0 Votes)

Avgolemono (Greek Egg and Lemon Soup)

Avgolemono (Greek Egg and Lemon Soup)

By

In a large saucepan, bring 6 cups stock to a boil

  • 8 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 cups uncooked orzo, (rice-shaped pasta)
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons cornstarch
  • 4 large eggs
  • 3/4 cup fresh lemon juice, (4 lemons)
4.6/5 (5 Votes)

Roasted Brussels Sprouts Recipe on Gruyere Toasts | Feed Me Phoebe

Roasted Brussels Sprouts Recipe on Gruyere Toasts | Feed Me Phoebe

By

Preheat the oven to 425 degrees

  • 1 pound brussels sprouts, trimmed and thinly sliced
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 teaspoon nutmeg
  • 2 tablespoons olive oil
  • 1/2 teaspoon Sea salt
  • 1 loaf sourdough or country white bread, sliced 1/2 inch thick (about 8 slices)
  • 2 cups grated gruyere
4.7/5 (9 Votes)

Spinach and Artichoke Salad with Couscous Cakes and Feta

Spinach and Artichoke Salad with Couscous Cakes and Feta

By

Quick-to-cook couscous cakes make this meatless main-course salad satisfying

  • DRESSING:
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. sour cream
  • 1 tsp. finely chopped fresh mint
  • 5 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • COUSCOUS CAKES
  • 3/4 cup couscous
  • Kosher salt
  • 1 large clove garlic, peeled
  • 1/4 cup packed fresh flat-leaf parsley leaves
  • 1/2 cup canned chickpeas, rinsed and drained
  • 2 large eggs, lightly beaten
  • Finely grated zest of 1 medium lemon (about 1-1/2 tsp.)
  • 3 Tbs. vegetable or canola oil
  • SALAD
  • 8 oz. baby spinach, washed and dried (about 6 lightly packed cups)
  • 1 14-oz. can artichoke bottoms, drained, rinsed, and sliced
  • 15 cherry tomatoes, halved
  • Kosher salt and freshly ground black pepper
  • 1 oz. crumbled feta (about 1/4 cup)
4.5/5 (6 Votes)

Parmesan Polenta

Parmesan Polenta

By

Directions In a medium saucepan, bring 8 cups water to a boil

  • kosher salt
  • 2 cups instant polenta
  • 1 cup grated Parmesan (4 ounces)
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
4.6/5 (8 Votes)