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Recipes

Brûléed Mashed Sweet Potatoes

Brûléed Mashed Sweet Potatoes

By

Cooking Light DECEMBER 2001

  • 6 cups hot mashed sweet potatoes (about 4 pounds)
  • 3/4 cup whole milk
  • 3 tablespoons butter, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Cooking spray
  • 1/2 cup packed brown sugar
4.4/5 (9 Votes)

Sautéed Snapper with Orange-Fennel Salad

Sautéed Snapper with Orange-Fennel Salad

By

David Bonom, Cooking Light JANUARY 2010

  • 2 oranges
  • 1 medium fennel bulb with stalks
  • 2 tablespoons olive oil, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) yellowtail snapper fillets
  • 1/2 teaspoon fresh thyme leaves
4.8/5 (4 Votes)

100-Calorie Pumpkin Pie Tartlets

100-Calorie Pumpkin Pie Tartlets

By

PREHEAT oven to 350º F. Place baking cups on baking sheet with sides

  • 16 (2 1/2-inch) foil baking cups
  • Nonstick cooking spray
  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 large egg whites
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1 cup fat free whipped topping
  • 12 small gingersnap cookies, broken into 1/4-inch pieces
0/5 (0 Votes)

Butternut Squash Pilaf

Butternut Squash Pilaf

By

Grate the squash through the large holes of a box grater

  • 2 pounds butternut squash, peeled, halved and seeded
  • 3 tablespoons extra-virgin olive oil
  • 1 large red onion, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons water
  • 1 tablespoon tomato paste
  • 1 cup instant or parboiled brown rice
  • 1 3/4 cups water, or 1 14-ounce can vegetable broth
  • 1/2 cup white wine
  • 1/2 cup chopped fennel fronds, (see Ingredient Note)
  • 2 tablespoons chopped fresh oregano
  • 1 teaspoon salt
  • Pinch of cinnamon
  • Freshly ground pepper, to taste
4/5 (1 Votes)

Cheese Ravioli with Lemon Basil Butter Sauce

Cheese Ravioli with Lemon Basil Butter Sauce

By

1. Bring a large pot of water to boil

  • 22 ounces frozen cheese ravioli
  • 2 Half Sticks (1/2 cup) Land O Lakes® Butter with Olive Oil & Sea Salt
  • 1 tablespoon minced shallot
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped basil
  • Salt and black pepper, to taste
  • 1/3 cup shredded Parmesan cheese, for garnish
  • Extra basil for garnish, optional
5/5 (1 Votes)

Easy Lemon Chicken

Easy Lemon Chicken

By

1. On a sheet of wax paper or in a shallow dish, mix the flour, salt, and pepper

  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 skinless, boneless chicken breast halves pounded to an even thickness
  • 1 tablespoon olive oil
  • 2/3 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons drained capers
  • 2 tablespoons chopped fresh parsley, plus mor for garnish
  • 1 lemon, thinly sliced
0/5 (0 Votes)

Skillet-Blistered Green Beans

Skillet-Blistered Green Beans

By

Heat a skillet over medium-high heat

  • 2 teaspoons olive oil $
  • 1/4 teaspoon crushed red pepper
  • 12 ounces trimmed green beans $
  • 1/4 cup dry white wine
  • 1/4 teaspoon kosher salt
0/5 (0 Votes)

Skinnytaste Kansas City Style BBQ Sauce

Skinnytaste Kansas City Style BBQ Sauce

By

In a large saucepan combine all the ingredients and simmer over low heat for 25 minutes stirring occasionally

  • 1 1/3 cups tomato sauce
  • 1/3 cup tomato paste
  • 1/3 cup honey
  • 1/2 cup + 3 tbsp red wine vinegar
  • 1/4 cup molasses (unsulfured)
  • 2 tsp all natural hickory liquid smoke (Colgin)
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp coarsely ground black pepper
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp ground cinnamon
  • 1/8 tsp chili powder
0/5 (0 Votes)

Greek Yogurt Cheesecake with Ouzo-Poached Figs

Greek Yogurt Cheesecake with Ouzo-Poached Figs

By

To prepare crust: Preheat oven to 325°F

  • 15 plain Melba toasts, (about 4 ounces; not Melba “snacks”)
  • 1/3 cup walnut halves
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sugar
  • 14 ounces reduced-fat (Neufchâtel) cream cheese
  • 1 cup sugar
  • 2 1/2 cups low-fat or nonfat plain Greek yogurt, (see Ingredient Note)
  • 7 large egg whites
  • 1 teaspoon cinnamon
  • 16 whole dried figs
  • 2 cups warm water
  • 1/2 cup ouzo, Mavrodaphne or port wine (see Ingredient Note)
  • 2 rose geranium leaves, plus more for garnish (optional; see Ingredient Note)
  • 1 cinnamon stick
  • 1 3-inch strip orange zest
  • 1/2 cup sugar
4.3/5 (7 Votes)

Pecan-Topped Pumpkin Bread

Pecan-Topped Pumpkin Bread

By

Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife

  • 3 1/3 cups all-purpose flour (about 15 ounces)
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 cups granulated sugar
  • 1/2 cup egg substitute
  • 1/2 cup canola oil
  • 1/2 cup low-fat buttermilk
  • 2 large eggs
  • 2/3 cup water
  • 1 (15-ounce) can pumpkin
  • Cooking spray
  • 1/3 cup chopped pecans
0/5 (0 Votes)