ISO your All Time Favorite CL Recipes!

[livelychef]

Last night I made the Champion Chicken Parmesan (CL Oct 200) and realized just how much I LOVE this recipe. I also love the Italian Meatloaf (CL, cannot remember the date) recipe. I will never try another meatloaf recipe in my life as I just love this one.:D

It did get me thinking, what other CL recipes do people absolutely love? I did a quick search and didn't find anything recent about favorite CL recipes. Perhaps I didn't look far enough. If there is another link, I would appreciate someone posting it.

Love to hear your opinions! If you would like me to post either recipe it will have to wait as I am at work today! :(

[beccac]

Hi - Here ar a few of my faves:

Minestrone Soup

Puerto Rican Shrimp with Mangoes, Ginger
Puerto Rican Crab Empanadas

November 04 Vegetarian Thanksgiving

'One Smart Cookie' Chocolate Chips from March 05

Spinach, Red Onion, and Apple Salad with Mustard Vinaigrette and Bleu Cheese

Thai Shrimp Moo Sai Phun (I think that was the name. It was soooo good!)

[misskitty100]

This is a fun thread and I can't wait to see what everyone posts!!


In no particular order....


Mandarin Cream Delight
Roasted Asparagus with Balsamic Browned Butter
Champion Chicken Parmesan
Anzac Biscuits
Morning Glory Muffins



Mandarin Cream Delight
From Cooking Light


Crust:
9 tablespoons butter or stick margarine, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon salt
Cooking spray

Filling:
2 (11-ounce) cans mandarin oranges in light syrup, undrained
1/4 cup sugar
1 (16-ounce) carton fat-free sour cream
1 (8-ounce) carton low-fat sour cream
2 (3.4-ounce) packages vanilla instant pudding mix or 2 (1.4-ounce) packages sugar-free vanilla instant pudding mix
1 (8-ounce) container frozen reduced-calorie whipped topping, thawed
Mint sprigs (optional)

To prepare crust, combine the butter, 1/2 cup sugar, and vanilla in a large bowl. Beat at medium speed of a mixer until light and fluffy (about 2 minutes). Lightly spoon flour into dry measuring cups; level with a knife. Add flour and salt to butter mixture, beating at low speed until well-blended.
Preheat oven to 400°.

Pat dough into a 13 x 9-inch baking dish coated with cooking spray, and pierce bottom of dough with a fork. Bake at 400° for 12 minutes or until lightly browned. Cool crust on a wire rack.

To prepare filling, drain mandarin oranges over a large bowl, reserving 1/2 cup juice. Combine juice, 1/4 cup sugar, sour creams, and pudding mix in a large bowl. Stir in the orange segments. Spoon orange mixture over crust, spreading evenly. Top with whipped topping. Chill 1 hour. Garnish with mint, if desired.

Yield: 16 servings (serving size: 1 piece)

NUTRITION PER SERVING
CALORIES 276(30% from fat); FAT 9.3g(sat 6.4g,mono 2g,poly 0.4g); PROTEIN 4.2g; CHOLESTEROL 18mg; CALCIUM 44mg; SODIUM 212mg; FIBER 0.3g; IRON 0.7mg; CARBOHYDRATE 43g

Cooking Light, JANUARY 2000



Roasted Asparagus with Balsamic Browned Butter
From Cooking Light


40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar

Preheat oven to 400°.
Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

Melt butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over asparagus, tossing well to coat. Serve immediately.

Yield: 8 servings (serving size: 5 spears)

NUTRITION PER SERVING
CALORIES 45(60% from fat); FAT 3g(sat 1.8g,mono 0.9g,poly 0.2g); PROTEIN 1.9g; CHOLESTEROL 8mg; CALCIUM 18mg; SODIUM 134mg; FIBER 1.7g; IRON 0.7mg; CARBOHYDRATE 3.9g


Champion Chicken Parmesan
From Cooking Light


Try Asiago or provolone cheese in place of the mozzarella.

Tomato sauce:
1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup)
1 cup boiling water
1 teaspoon olive oil
2 cups chopped red bell pepper
1 cup chopped onion
2 (14.5-ounce) cans diced tomatoes, undrained
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
2 garlic cloves, minced

Chicken:
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 teaspoon black pepper
4 (4-ounce) skinned, boned chicken breast halves
1 large egg white, lightly beaten
1 tablespoon olive oil
Cooking spray
1 cup (4 ounces) shredded part-skim mozzarella cheese
3 cups hot cooked linguine (about 6 ounces uncooked pasta)

To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.
Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.

Preheat oven to 350°.

To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.

Yield: 4 servings (serving size: 1 chicken breast half, 1 cup sauce, 1/4 cup cheese, and 3/4 cup pasta)

NUTRITION PER SERVING
CALORIES 559(26% from fat); FAT 15.9g(sat 5.6g,mono 6.3g,poly 2g); PROTEIN 46.3g; CHOLESTEROL 93mg; CALCIUM 359mg; SODIUM 792mg; FIBER 6.4g; IRON 6.1mg; CARBOHYDRATE 58.1g


Anzac Biscuits
From Cooking Light


Of Australian origin, these "biscuits" from Sandy Bennett of Waldport, Oregon, could possible be the best cookies we've ever made. The cane syrup imparts a chewy, slightly sticky texture that gives them a wonderful richness.

1 cup regular oats
1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup shredded sweetened coconut
1/2 teaspoon baking soda
1/4 cup stick margarine, melted
3 tablespoons water
2 tablespoons golden cane syrup (such as Lyle's) or light-colored corn syrup
Cooking spray

Preheat oven to 325°.
Combine first 5 ingredients in a bowl; stir well. Add margarine, water, and syrup; stir well. Drop by level tablespoons, 2 inches apart, onto baking sheets coated with cooking spray. Bake at 325° for 12 minutes or until almost set. Remove from oven; let stand 2 to 3 minutes or until firm. Remove cookies from baking sheets. Place on wire racks; let cool completely.

Note: We found these cookies were much better when made with golden cane syrup such as Lyle's. Cane syrup is thicker and sweeter than corn syrup and can be found in cans next to the jellies and syrups, or in stores specializing in Caribbean and Creole goods.

Yield: 2 dozen (serving size: 1 cookie)

NUTRITION PER SERVING
CALORIES 98(27% from fat); FAT 2.9g(sat 1g,mono 0.9g,poly 0.7g); PROTEIN 1.2g; CHOLESTEROL 0.0mg; CALCIUM 11mg; SODIUM 59mg; FIBER 0.6g; IRON 0.6mg; CARBOHYDRATE 17.3g

Cooking Light, APRIL 1997


Morning Glory Muffins
From Cooking Light


Apples are too delicate to be grated with a food processor, so we recommend using a stand-up grater. We left the skins on, but the result will be just as good if you peel the apples.

2 1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups shredded carrot
1 cup shredded Rome or other cooking apple
3/4 cup raisins
1/3 cup chopped pecans
1/4 cup flaked sweetened coconut
1 (8-ounce) can crushed pineapple in juice, drained
1/3 cup vegetable oil
1/3 cup apple butter
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
Cooking spray

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Stir in carrot and next 5 ingredients (carrot through pineapple); make a well in center of mixture. Combine oil and next 4 ingredients (oil through egg whites); stir with a whisk. Add oil mixture to flour mixture, stirring just until moist.

Spoon the batter into 24 muffin cups coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Note: Muffins can be stored in an airtight container and frozen for up to 1 month. Wrap in foil, and reheat at 300°.

Yield: 2 dozen (serving size: 1 muffin)

NUTRITION PER SERVING
CALORIES 165(28% from fat); FAT 5.2g(sat 1.1g,mono 1.8g,poly 1.9g); PROTEIN 2.6g; CHOLESTEROL 18mg; CALCIUM 21mg; SODIUM 174mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 27.9g

Cooking Light, JUNE 1999

[pjnorlander]

One of my absolute all time favorites is one that I will make for the rest of my life.

CL 2002 Annual - page 74
Beef with Rosemary Mushroom Sauce

The sauce for this dish is so versatile, I've adapted for other dishes as well. Yum!

[acginkc]

The one that I make the most, and we really like around here:

Spicy Ranch Chicken Wraps

[MiMo]

I have a lot of favorite CL recipes, but the ones I make most often (and know each ingredient by heart) are:

Tiramisu Anacapri
Creamy Potato Salad
Toffee Dip with Apples
Texas Sheet Cake
Spicy Black Bean and Sausage Soup
Chicken and Rice with Creamy Garlic Sauce
Pasta Jambalaya
Cavatappi with Spinach, Beans, and Asiago Cheese

I know there's more recipes I'm forgetting, but these are the ones I've made many times and will continue to make for years to come.

[cab321]

The seafood alfredo that was in an issue in 2001 (I think). It is awesome.

[Leonard]

My ABSOLUTE FAVORITE!!! Chicken Scampi!!!!!!!!!!!

[Chelle D]

I LOVE the Cinnamon Apple Cake and the Chicken with Wine-Cream Sauce.

[Bawstinn]

Broiled Tilapia with Coconut Curry Sauce
Daeji Bulgogi (Spicy Korean Pork Barbecue)
Mashed Potatoes with Ble Cheese and Parsley

[SHERRY]

We love the Chicken Fricassee with Orzo

http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=222416

[Tizzylish]

Without a doubt, Sichuan-style Stir-fried Chicken, with added red and green peppers, close seconds are:

Korean-style Pork Tenderloin
Creamy Caesar Salad With Spicy Croutons
White Russian Tiramisu
Creamy Four-cheese Macaroni

[Kingwell]

I'll check back to get other ideas, but here are my faves:

Couscous-and-Feta Cakes Jan. 1996
Strawberry Spring Salad April 1997
Vegetarian West African Soup Oct. 2002
Tunisian-Spiced Turkey (I make it with grilled turkey breasts instead of the whole bird) Dec. 2003
Marinara Magnifica Aug. 2004
Greek Flavored Turkey Burgers Jan. 2005

[chefjon]

Here are some of mine:

Garlic Sizzle Mushrooms
Cheddar Chicken Chowder
Mini Meat Loaves
Osso Buco
Barbequed Pork Tenderloin
Sauteed Chicken Breasts with Balsamic Vinegar Pan Sauce
Cajun Oven Fried chicken
Crisp Crusted Catfish(I use Basa)
Bourbon-Bacon Scallops
Sauteed Tilapia with Lemon-Peppercorn Pan Sauce

[CrystalB]

I love when these threads pop up! Here's my favorites lately:

Greek Couscous
Bruschetta Pomodoro
North Woods Soup
Broccoli Cheese Soup
Gingerbread w/Lemon Glaze
Frosted Pumpkin Cake
Chile Con Queso
Roast Chicken Chimichangas
Mini Meat Loaves
Chicken Bisquit Stew
Slow Cooker BBQ Beef Sandwiches
Creamy Potato Salad
Cranberry quick Bread w/Raisins & Hazelnuts
Mom's Banana Bread
Slow Cooker Beef Stroganoff
Tex Mex Black Bean Dip
Green Beans w/Garlic Vinaigrette

[JRM24]

I have to agree the Champion Chicken Parm and the Mandarin Cream Delight are two of my favorites. Other staples and truly adored recipes include the Orange Manadarin Chicken, the Beef Stragnoff, Snickers Cheesecake (although instead of snickers, oreos), and the Creamy Feta Spinach Dip.

[MusicMom]

The first that come to my mind:

Barley-Black Bean Burritos
Beef and Barley Soup
Black Bean Taco Salad with Lime Vinegrette
Chicken and Dumplings
Grilled Chicken Salad with Cherries
Chipotle-Black Bean Chili
Lumberjack Hash
Slow Cooker Beef Barbecue Sandwiches
Spaghetti Carbonara
Tender Yeast Rolls
Pork, Cashew, Green Bean Stir Fry

[PAMMELA]

Originally posted by Leonard
My ABSOLUTE FAVORITE!!! Chicken Scampi!!!!!!!!!!!


I searched for this, but nothing came up!! Can you post the recipe or give me the official name?? Sounds YUMMY! Thanks!!!:)


I love the Fish Tacos with Chipotle Cream from 09/02 and the Smoked Gouda & Spinach Macaroni and Cheese!

[beccac]

Originally posted by Tizzylish
Creamy Four-cheese Macaroni


YUM. I love Mac 'n Cheese. If CL did a lower-fat version, I'm interested. Could you please post?

Thank you!
Becca.

[beccac]

Originally posted by MiMo
Cavatappi with Spinach, Beans, and Asiago Cheese

I have a HUGE block of asiago cheese and could use some help with some recipes. Could you please post this pastaa dish?

Thank you!

[PAMMELA]

Originally posted by beccac
YUM. I love Mac 'n Cheese. If CL did a lower-fat version, I'm interested. Could you please post?
Thank you!
Becca.

Creamy Four-Cheese Macaroni, Oct 2000

1/3 cup all-purpose flour
2 2/3 cups 1% low-fat milk
3/4 cup (3 ounces) shredded fontina or Swiss cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) shredded extra-sharp
cheddar cheese
3 ounces light processed cheese (such as Velveeta Light)
6 cups cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking spray
1/3 cup crushed onion melba toasts (about 12 pieces)
1 tablespoon butter or stick margarine, softened

Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.
Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and butter in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375°̊ for 30 minutes or until bubbly.

Yield: 8 servings (serving size: 1 cup)

CALORIES 350 (29% from fat); FAT 11.2g (satfat 6.3g, monofat 2.9g, polyfat 0.9g); PROTEIN 18g; CARBOHYDRATE 42.4g; FIBER 2.1g; CHOLESTEROL 32mg; IRON 1.9mg; SODIUM 497mg; CALCIUM 306mg;
Cooking Light, OCTOBER 2000

[lindzano]

My favorite recipe is the Cucumber Feta Dip, I am not sure what issue it was in but I am guessing sometime in 2003. This is a great dip, easy to make ahead and a crowd pleaser.

[Chelle D]

Originally posted by beccac


I have a HUGE block of asiago cheese and could use some help with some recipes. Could you please post this pastaa dish?

Thank you!

I think this is the one - sounds good!



Pasta with Asiago Cheese and Spinach
From Cooking Light


3 cups boiling water
4 ounces sun-dried tomatoes, packed without oil (about 2 cups)
2 tablespoons extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 garlic cloves, crushed
6 cups hot cooked cavatappi (about 12 ounces uncooked ridged, spiral pasta)
1 (10-ounce) bag fresh spinach, torn
3/4 cup (3 ounces) grated Asiago cheese
1/2 cup (2 ounces) finely grated fresh Parmesan cheese

Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes. Drain and chop.
Combine tomatoes, oil, salt, pepper, and garlic in a large bowl. Add pasta and spinach; toss gently. Sprinkle with cheeses; toss gently.

Yield: 8 servings (serving size: 2 cups)

NUTRITION PER SERVING
CALORIES 302 (28% from fat); FAT 9.3g (sat 3.6g, mono 4g, poly 0.9g); PROTEIN 14.4g; CARB 41.8g; FIBER 2.5g; CHOL 16mg; IRON 2.7mg; SODIUM 606mg; CALC 257mg;

Cooking Light, MAY 1998

[KCSoccer]

Great Thread!

Some of our family's favorites are:

Bourbon Flank Steak and Chive Mashed Potatoes Sept. 02
Marbled-Chocolate Banana Bread Sept. 03
Michael's Fudge Brownies June 95
Crispy Salmon with Risotto and Slow-Roasted Tomatoes Sept. 02 (we make this with cherry or grape tomatoes)
Baked Penne with Sausage and Garlic Oct. 00
Savory Braised Pork Supper (pressure cooker) Apr 00
Spinach Calzones Dec 00
Potato Gratin with Goat Cheese and Garlic Oct 01
All American Chili Jan/Feb 03
Roasted Chicken Noodle Soup Oct 96 (uses leftover roast chicken)

[rburganmckinley]

Curried Couscous Salad with Dried Cranberries
From Cooking Light

The flavors of this salad meld as it chills. It makes a great portable lunch.

Salad:
1 1/2 cups uncooked couscous (about 1 [10-ounce] box)
1 cup dried cranberries (about 4 ounces)
1 cup frozen green peas, thawed
1/2 teaspoon curry powder
2 cups boiling water
1/4 cup thinly sliced green onions
1/4 cup finely chopped fresh basil
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

Dressing:
1/3 cup fresh lemon juice
1 tablespoon grated orange rind
2 tablespoons water
1 1/2 tablespoons olive oil
1 tablespoon thawed orange juice concentrate
1/2 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, crushed

To prepare salad, combine first 4 ingredients in a large bowl. Pour 2 cups boiling water over the couscous mixture; cover and let stand 5 minutes. Fluff with a fork; cool. Stir in onions, basil, and chickpeas.

To prepare dressing, combine lemon juice and the remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over couscous mixture, and toss well to combine. Cover and chill for 1 hour.


Yield: 8 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 257(13% from fat); FAT 3.8g(sat 0.5g,mono 2.1g,poly 0.7g); PROTEIN 8.7g; CHOLESTEROL 0.0mg; CALCIUM 31mg; SODIUM 243mg; FIBER 4.1g; IRON 2.1mg; CARBOHYDRATE 47.9g

Cooking Light, JULY 2001


Shrimp-and-Apple Curry with Golden Raisins

From Cooking Light

1 tablespoon butter
1 cup chopped peeled Granny Smith apple
3/4 cup chopped shallots
2/3 cup diced celery
1 teaspoon bottled minced garlic
2 tablespoons all-purpose flour
1 tablespoon curry powder
1 1/3 cups 2% reduced-fat milk
1/2 cup golden raisins
1 (15.75-ounce) can fat-free, less-sodium chicken broth
1 1/2 pounds peeled and deveined large shrimp
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Melt butter in a large nonstick skillet over medium-high heat. Add apple, shallots, celery, and garlic; sauté 5 minutes or until lightly browned. Stir in flour and curry powder; cook 1 minute, stirring frequently. Gradually add the milk, raisins, and broth, stirring constantly with a whisk; bring to a boil, stirring frequently. Reduce heat, and simmer until thick (about 5 minutes). Stir in the shrimp, salt, and pepper; cook 3 minutes or until shrimp are done.


Yield: 4 servings (serving size: 1 cup)

And

Smoked Gouda Macaroni and Cheese
From Cooking Light

This American classic has been updated for heightened flavor. You can use regular Gouda or any other cheese that melts well.

1 (1-ounce) slice whole wheat bread
1 tablespoon butter
1/4 cup thinly sliced green onions
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups fat-free milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded smoked Gouda cheese
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
5 cups coarsely chopped fresh spinach
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
Cooking spray

Preheat oven to 350°.

Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/2 cup.

Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted.

Add spinach and macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350° for 15 minutes or until bubbly.


Yield: 4 servings (serving size: 1 1/4 cups)

NUTRITION PER SERVING
CALORIES 399(25% from fat); FAT 10.9g(sat 6.2g,mono 3g,poly 0.8g); PROTEIN 20.1g; CHOLESTEROL 33mg; CALCIUM 421mg; SODIUM 725mg; FIBER 3.7g; IRON 3.6mg; CARBOHYDRATE 54.9g

Cooking Light, MARCH 2003

NUTRITION PER SERVING
CALORIES 381(19% from fat); FAT 7.9g(sat 3.4g,mono 1.8g,poly 1.4g); PROTEIN 41.1g; CHOLESTEROL 273mg; CALCIUM 231mg; SODIUM 734mg; FIBER 2.6g; IRON 5.7mg; CARBOHYDRATE 36.3g

Cooking Light, MARCH 2001

[Sadiedog's mom]

Of course I'm not sure of the dates or the exact recipe names, but mine are:
Tofu Pad Thai
Chipolte Macaroni and Cheese
Coconut Lemon Bars

[dixie]

Two of my family's favorites are Pasta Jambalaya and Greek Style Scampi.

[hpcowsmkgr8chz]

oooh! I love this thread. Yummy!

Here are mine in no particular order. Ok, I guess I have a lot. Just went through my Master List in MasterCook. :)

These are the recipes I make over and over.

Old Fashioned Caramel Layer Cake
Squash Rice Casserole
Chocolate Decadence
Espresso Creme Brulee
Lemon Cloud with Strawberry Mint Compote
Smoked Gouda Risotto with Spinach and Mushrooms
Pasta with Asparagus and Creamy Lemon Sauce
Sauteed Tilapia with Lemon-Peppercorn (I use capers) pan sauce
Filet Mignon with Mushroom-Wine Sauce
Chicken in Wine Cream Sauce
Open Faced Fresh Blueberry Pie
Ham and Cheese Scones
Spinach Salad with Beets and Oranges
Creamy Parmesan Orzo
Gratin Dauphinois
Carrot Souffle
Grilled Corn with Mexican Crema
Roasted Asparagus with Balsamic Browned Butter

[cher48603]

Originally posted by PAMMELA



I searched for this, but nothing came up!! Can you post the recipe or give me the official name?? Sounds YUMMY! Thanks!!!:)


I love the Fish Tacos with Chipotle Cream from 09/02 and the Smoked Gouda & Spinach Macaroni and Cheese!
This is probably the one:

* Exported from MasterCook *

Chicken Scampi

Recipe By :Cooking Light Magazine. August 2000. Page: 159.
Serving Size : 4 Preparation Time :0:00
Categories : CLBB Poultry
To Try

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound skinned, boned chicken breasts, cut into
1-inch-wide strips
1/4 cup egg substitute
1/3 cup Italian-seasoned breadcrumbs
Cooking spray
2 tablespoons butter or stick margarine
3 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
2/3 cup dry white wine
1 1/2 tablespoons chopped fresh or 1-1/2 teaspoons dried
parsley
1 1/2 teaspoons salt-free seasoning (such as Mrs. Dash)
1/4 teaspoon dried oregano
1/8 teaspoon salt
3 cups hot cooked linguine (about 6 ounces
uncooked pasta)
1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Dip chicken in egg substitute; dredge in breadcrumbs.

2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and saute for 6 minutes or until browned. Remove chicken from pan.

3. Melt butter in pan over medium-high heat. Add garlic, and saute 1 minute. Add broth and the next 5 ingredients (broth through salt), and bring to a boil. Add the chicken; reduce heat, and simmer for 20 minutes. Place 3/4 cup pasta on each of 4 plates; top each serving with 3/4 cup chicken mixture, and sprinkle with 1 tablespoon cheese. Yield: 4 servings.

CALORIES 419 (22% from fat); FAT 10.2g (sat 5.3g, mono 2.8g, poly 1g); PROTEIN 37.6g; CARB 41.9g; FIBER 1.2g; CHOL 86mg; IRON 3.3mg; SODIUM 721mg; CALC 129mg


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 51 Calories; 2g Fat (59.4% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 98mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.

NOTES : "My father loves the garlic flavor of scampi, so over the years I've tried various recipes to find one that tastes as good as the one from his favorite Italian restaurant. After many attempts, this one seems to capture the flavor best, and without all the butter." --Kellie Mulleavy, Lambertville, Mich.




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[dreamer]

This thread is reminding me of all the dishes I've wanted to make but haven't yet made-- it's enough to make a person very hungry! Great thread.

We have enjoyed many, but have two all-time favorites:

Cinnamon-Apricot Glazed Salmon (Yum, yum yum. So easy, and comes out incredible every time. Really succulent.)

North Woods Bean Soup (I'm not even that crazy about the individual ingredients in this, but I and the DH just can't believe how delicious, well-balanced, and satisfying it is.)

[Lillith]

Originally posted by dreamer
Cinnamon-Apricot Glazed Salmon (Yum, yum yum. So easy, and comes out incredible every time. Really succulent.)

Please, oh please, post the recipe for this if it's not too much trouble!

[kcmo727]

Narrowing it down to one is just about impossible so here are my top three. These are recipes that are in constant rotation at our house:

Pecan Crusted Tilapia
Sauteed Chicken Breasts with Balsamic Vinegar Pan Sauce
Roasted Aspar

[kcmo727]

Hey -- what happended? My reply posted itself while I was in the middle of typing. I guess I did something to cause that, but not sure what. Anyway, I was going to list the Roasted Asparagus with Balsamic Browned Butter. It is also exellent on green beans.

[dreamer]

Re: the Cinnamon-Apricot Glazed Salmon-
Lilith I will be happy to type it in for you, but I am just wondering, does anyone already have it in their computer so they could easily post it? Yes, this is a question born of laziness (and of not having recipes in my computer)!
But fear not, if not posted by someone else, I will type it in for you a little later!!! I am very happy there is interest in it! (I guess I'll also mention that it is a recipe available on the CL main website; a search in the Kitchen Helper will bring it up.):)

[Gilgamesh37]

had a free minute, so here it is

Cinnamon-Apricot Glazed Salmon


2 tablespoons low-sodium soy sauce
1 tablespoon minced peeled fresh ginger
2 (3-inch) cinnamon sticks
1 (12-ounce) can apricot nectar
4 (6-ounce) salmon fillets (about 1 inch thick)

Combine the first 4 ingredients in a saucepan, and bring to a boil. Reduce heat, and simmer mixture until reduced to 3/4 cup (about 30 minutes). Strain the apricot mixture through a sieve over a bowl, and discard solids.
Preheat broiler. Place salmon fillets on a broiler pan lined with foil; broil 5 minutes. Brush fish with 1/4 cup apricot mixture. Broil for 3 minutes or until lightly browned and fish flakes easily when tested with a fork. Serve the fish with the remaining apricot mixture.

Yield: 4 servings (serving size: 5 ounces fish and about 2 tablespoons sauce)

NUTRITION PER SERVING
CALORIES 357(39% from fat); FAT 15.6g(sat 2.7g,mono 7.5g,poly 3.4g); PROTEIN 39g; CHOLESTEROL 123mg; CALCIUM 16mg; SODIUM 291mg; FIBER 0.5g; IRON 1.1mg; CARBOHYDRATE 12.2g

Cooking Light, JUNE 1998

[PAMMELA]

Here ya go:

Cinnamon-Apricot Glazed Salmon

2 tablespoons low-sodium soy sauce
1 tablespoon minced peeled fresh ginger
2 (3-inch) cinnamon sticks
1 (12-ounce) can apricot nectar
4 (6-ounce) salmon fillets (about 1 inch thick)

Combine the first 4 ingredients in a saucepan, and bring to a boil. Reduce heat, and simmer mixture until reduced to 3/4 cup (about 30 minutes). Strain the apricot mixture through a sieve over a bowl, and discard solids.

Preheat broiler. Place salmon fillets on a broiler pan lined with foil; broil 5 minutes. Brush fish with 1/4 cup apricot mixture. Broil for 3 minutes or until lightly browned and fish flakes easily when tested with a fork. Serve the fish with the remaining apricot mixture.

Yield: 4 servings (serving size: 5 ounces fish and about 2 tablespoons sauce)

CALORIES 357 (39% from fat); FAT 15.6g (satfat 2.7g, monofat 7.5g, polyfat 3.4g); PROTEIN 39g; CARBOHYDRATE 12.2g; FIBER 0.5g; CHOLESTEROL 123mg; IRON 1.1mg; SODIUM 291mg; CALCIUM 16mg;
Cooking Light, JUNE 1998

[dreamer]

Oh, you kind people (Pammela and Gilgamesh37)! Thank you.
And Lilith, if you make the salmon, I will be interested to hear what you think. DH and I love it, but I've never heard anyone else's reaction to it. Bon appetit!

[livelychef]

I am amazed at all the different recipes Many thanks to those posting the recipes to your favorites. Looks like I will have a few more to add to the Must Try Cookbook.

[meslgh]

I love Easy Asian Beef with Noodles; it is so fast and tasty. Each time we make it, I wish I had more recipes like it.


Easy Asian Beef and Noodles

1 (8-ounce) rib-eye steak
1 teaspoon dark sesame oil, divided
1 cup (1-inch) sliced green onions
2 cups prepackaged coleslaw (I slice up some napa cabbage instead)
2 (2.8-ounce) packages beef-flavor ramen noodle soup (such as Campbell's)
1 1/2 cups water
1 tablespoon low-sodium soy sauce

Trim fat from steak; cut diagonally across grain into thin slices. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak and onions; stir-fry 1 minute. Remove steak mixture from pan; keep warm. Heat 1/2 teaspoon oil until hot. Add slaw; stir-fry 30 seconds. Remove slaw from pan; keep warm.
Remove noodles from packages; reserve 1 seasoning packet for another use. Add the water and remaining seasoning packet to pan; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles 2 minutes or until most of the liquid is absorbed, stirring frequently. Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated.

Yield: 2 servings (serving size: 2 cups)

CALORIES 489 (23% from fat); FAT 12.5g (satfat 3.6g, monofat 5g, polyfat 2.5g); PROTEIN 29g; CARBOHYDRATE 68.1g; FIBER 4.9g; CHOLESTEROL 55mg; IRON 6.3mg; SODIUM 1152mg; CALCIUM 80mg;
Cooking Light, SEPTEMBER 1998


We also love the Barbecue Roasted Salmon. Well, we love salmon in general, but this is a great way to prepare salmon.


Barbecue Roasted Salmon

1/4 cup pineapple juice
2 tablespoons fresh lemon juice
4 (6-ounce) salmon fillets
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Cooking spray
Lemon wedges (optional)

Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 400°.

Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.

Yield: 4 servings

CALORIES 314 (42% from fat); FAT 14.7g (satfat 2.5g, monofat 6.9g, polyfat 3.3g); PROTEIN 35.3g; CARBOHYDRATE 9g; FIBER 1g; CHOLESTEROL 111mg; IRON 1.5mg; SODIUM 405mg; CALCIUM 30mg;
Cooking Light, SEPTEMBER 1998


This shrimp dish rates a fave with DH.

Barbecue Shrimp

This signature Creole-Sicilian favorite from New Orleans is reborn with a low-fat shortcut or two. The peels are left on the shrimp so they can add flavor to the lush, buttery-peppery sauce. The bread means no sauce goes to waste.


1/2 cup fat-free Caesar dressing
1/3 cup Worcestershire sauce
2 tablespoons butter or stick margarine
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 1/2 teaspoons black pepper
1 teaspoon hot pepper sauce
5 bay leaves
3 garlic cloves, minced
2 pounds large shrimp
1/3 cup dry white wine
10 (1-ounce) slices French bread baguette
10 lemon wedges

Combine the first 11 ingredients in a large nonstick skillet; bring to a boil. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges.

Yield: 5 servings (serving size: 5 ounces shrimp with sauce and 2 bread slices)

CALORIES 403 (20% from fat); FAT 9.1g (satfat 3.8g, monofat 2.4g, polyfat 1.7g); PROTEIN 34.4g; CARBOHYDRATE 41.7g; FIBER 2.8g; CHOLESTEROL 219mg; IRON 7mg; SODIUM 1021mg; CALCIUM 211mg;
Cooking Light, APRIL 2000

And, I've not made the Cavatapa dish that Mimo mentioned, but it is on my to-try list, complete with comments from Lynn B.

CAVATAPPI WITH SPINACH, BEANS, AND ASIAGO
posted by Lynn B

8 cups coarsely chopped spinach leaves
4 cups hot cooked cavatappi (about 8 ounces
uncooked spiral-shaped pasta)
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1(19-ounce) can cannellini beans or other white beans -- drained
2 garlic cloves -- crushed (jarred OK!)
1/2 cup (2 ounces) shredded Asiago cheese
Fresh ground black pepper (optional)

Combine all ingredients in a large bowl; toss well. Sprinkle with fresh ground black pepper, if desired.

4 servings, Serving Size: 2 cups
CALORIES 401(27% from fat); FAT 12g(sat 3.4g,mono 6.2g,poly 1.2g); PROTEIN 18.8g; CHOLESTEROL 10mg; CALCIUM 306mg; SODIUM 464mg; FIBER 6.7g; IRON 6.4mg; CARBOHYDRATE 54.7g

Source:
"Cooking Light, April 1997, p.196"

CL's NOTES : For a simple dish, this contains many healthful ingredients, plus the flavors are complex. If you toss the spinach and Asiago cheese while the pasta is still warm, the spinach will wilt and the cheese will soften. When this happens, the flavors blend and become more pungent. This is peasant food at its best.

MY NOTES: This recipe is idiot-proof! I have used any kind of beans (we really like Purple Hull Peas or Black Eyed Peas, but ANY bean works), ANY kind of cheese, any kind of pasta! I ALWAYS use whole wheat pasta, and it is delicious in this recipe. Also, sometimes I have added chopped green onion if I have it, and omitted the cheese if I don't! It is SO EASY and surprisingly delicious. Probably one of our favorite quickie week-night meals. Lynn

Marian

[d_ferrero]

I can narrow it down to three...

Roasted Maple Glazed Salmon - J/F 1999
Jamaican Jerk Pork Tenderloin - May 2000 (2001)?
Peanut Curried Shrimp

Okay... four with a dessert...

Lemonade Layer Cake - April 2001

[BetsyS]

Our favorites:

Crawfish and corn over gouda mashed potatoes (8/00)
Chicken and grapefruit with mushroom sauce (J/F 1993)
Asian BBQ chicken thighs (3/02)

I'm sure there are others, but these are our absolute favorites.

[biondetta]

Oh, I've got tons of dishes that I make regularly and really enjoy, but the ones that come to mind first are the Cider Roasted Chicken, the Spiced Shrimp with Avocado Oil, and the White Bean and Sausage Ragout with Tomatoes, Kale and Zucchini. Oh, remembered two more: Spicy Fish Cakes and White Bean and Bacon Dip.

Cider-Roasted Chicken

Brining overnight in a salt-and-cider mixture makes this chicken incredibly flavorful and moist; basting with reduced apple cider adds a hint of sweetness to the finished chicken. Use tongs to carefully remove skin from the hot chicken.

3 quarts water
1 quart apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 bay leaf
1 (6-pound) roasting chicken
2 cups apple cider
1 large onion, peeled and halved
4 flat-leaf parsley sprigs
4 garlic cloves, peeled

Combine the first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour brine into a 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.
Preheat oven to 400°.

Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.

Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place the onion halves, parsley, and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan. Bake at 400° for 1 hour and 30 minutes or until thermometer registers 175°. Remove from oven (do not turn oven off). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400° oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a platter.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Serve jus over chicken.

Yield: 8 servings (serving size: about 4 ounces chicken and about 1 tablespoon jus)

CALORIES 224 (29% from fat); FAT 7.1g (satfat 2g, monofat 2.7g, polyfat 1.7g); PROTEIN 26.9g; CARBOHYDRATE 11.3g; FIBER 0.4g; CHOLESTEROL 80mg; IRON 1.4mg; SODIUM 452mg; CALCIUM 26mg;
Cooking Light, OCTOBER 2004



Spiced Shrimp with Avocado Oil

1 1/2 pounds medium shrimp, peeled and deveined
1 teaspoon sugar
1/4 teaspoon kosher salt
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1 1/2 tablespoons avocado oil, divided
Lime wedges

Sprinkle shrimp with sugar and salt. Combine chili powder, cumin, coriander, and oregano. Lightly coat shrimp with spice mixture.
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil and half of shrimp; sauté 4 minutes or until done. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining shrimp. Place shrimp on a platter; drizzle remaining 2 1/2 teaspoons oil over shrimp. Serve with lime wedges.

Yield: 5 servings (serving size: about 4 ounces shrimp)

CALORIES 193 (32% from fat); FAT 6.9g (satfat 1g, monofat 3.4g, polyfat 1.6g); PROTEIN 27.9g; CARBOHYDRATE 3.7g; FIBER 0.8g; CHOLESTEROL 207mg; IRON 3.7mg; SODIUM 335mg; CALCIUM 81mg;
Cooking Light, MAY 2004



White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini

1 tablespoon olive oil
1/2 cup chopped onion
2 (4-ounce) links chicken sausage, cut into (1/2-inch) slices
1 zucchini, quartered and cut into (1/2-inch) slices (about 2 cups)
3 garlic cloves, peeled and crushed
6 cups chopped trimmed kale (about 1/2 pound)
1/2 cup water
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat oil in a large skillet over medium-high heat. Sauté onion and sausage 4 minutes or until sausage is browned. Add zucchini and garlic; cook 2 minutes. Add kale and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Serve immediately.

Yield: 4 servings (serving size: 1 3/4 cups)

CALORIES 467 (20% from fat); FAT 10.2g (satfat 2.3g, monofat 4.6g, polyfat 2.5g); PROTEIN 28.5g; CARBOHYDRATE 71.8g; FIBER 15.4g; CHOLESTEROL 42mg; IRON 8.8mg; SODIUM 764mg; CALCIUM 370mg;
Cooking Light, JANUARY 2005



Spicy Fish Cakes

1/3 cup chopped green onions
1/4 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh basil
2 tablespoons chile paste with garlic
1 teaspoon grated peeled fresh ginger
2 garlic cloves, chopped
1 large egg white
3/4 pound skinless halibut fillets, cut into 1/2-inch pieces
1/2 pound sea scallops
2 teaspoons vegetable oil

Preheat oven to 350°.
Place first 9 ingredients in a food processor; pulse until coarsely ground. Divide fish mixture into 6 equal portions, shaping each portion into a 1/2-inch-thick patty.

Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 2 minutes on each side. Turn patties over; wrap handle of pan with foil. Bake at 350° for 5 minutes or until fish flakes easily when tested with a fork.

Yield: 6 servings (serving size: 1 patty)

CALORIES 134 (23% from fat); FAT 3.4g (satfat 0.5g, monofat 0.9g, polyfat 1.4g); PROTEIN 19.4g; CARBOHYDRATE 6.1g; FIBER 0.4g; CHOLESTEROL 31mg; IRON 0.9mg; SODIUM 211mg; CALCIUM 49mg;
Cooking Light, FEBRUARY 2005


White Bean and Bacon Dip with Rosemary Pita Chips

Chips:
1/2 teaspoon dried crushed rosemary
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
3 (6-inch) pitas, each cut into 8 wedges
Cooking spray

Dip:
2 applewood-smoked bacon slices, chopped (such as Nueske's)
4 garlic cloves, minced
1/3 cup fat-free, less-sodium chicken broth
1 (19-ounce) can cannellini beans, drained
1/4 cup chopped green onions
1 tablespoon fresh lemon juice
1/2 teaspoon hot sauce
1/8 teaspoon salt
1/8 teaspoon paprika

Preheat oven to 350°.
To prepare chips, combine first 4 ingredients. Arrange pita wedges in a single layer on a baking sheet. Lightly coat pita wedges with cooking spray; sprinkle evenly with rosemary mixture. Lightly recoat pita wedges with cooking spray. Bake at 350° for 20 minutes or until golden.

To prepare dip, cook bacon in a small saucepan over medium heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add garlic to drippings in pan; cook 1 minute, stirring frequently. Add broth and beans; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.

Combine bean mixture, onions, and remaining ingredients in a food processor, and process until smooth. Spoon mixture into a bowl; stir in 1 tablespoon reserved bacon. Sprinkle dip with remaining bacon just before serving. Serve with pita chips.

Yield: 8 servings (serving size: 3 pita chips and 3 tablespoons dip)

CALORIES 137 (25% from fat); FAT 3.8g (satfat 1.3g, monofat 1.5g, polyfat 0.7g); PROTEIN 4.7g; CARBOHYDRATE 20.5g; FIBER 2.6g; CHOLESTEROL 3.8mg; IRON 1.4mg; SODIUM 397mg; CALCIUM 39mg;
Cooking Light, MAY 2003

[MISSINDI]

The Cinnamon Apple Cake is definitely a favorite of ours.

Biondetta -- were you able to find avocado oil easily for the shrimp recipe? Haven't seen it here yet. And do you think that really adds enough to warrant buying it, or is there a reasonable sub?

[biondetta]

MISSINDI, I did have a hard time finding the avocado oil, but eventually found it in a sort of chi chi fresh market in town. Before I found the oil, I would just buy an avocado and mush some of it up in some olive oil and use that. In retrospect, I prefer that method. You get more of a sense of the avocado that way and it does add a nice touch to the spicy flavoring and works well with the flavor of the shrimp.

[beccac]

Originally posted by d_ferrero
Peanut Curried Shrimp

Hi-

I tried searching for this, but couldn't find it. Do you mind posting?

Thank you!
Becca.

[cher48603]

Originally posted by BetsyS
Our favorites:

Crawfish and corn over gouda mashed potatoes (8/00)
Chicken and grapefruit with mushroom sauce (J/F 1993)
Asian BBQ chicken thighs (3/02)

I'm sure there are others, but these are our absolute favorites.

The Chicken and grapefruit with mushroom sauce sounds interesting. I did a quick search and didn't come up with it. Could you please post the recipe or point me in the right direction?

Thanks

[biondetta]

Crawfish and corn over gouda mashed potatoes (8/00)
Could you also post this recipe? This sounds fantastic! So many of my favorite things!

[BetsyS]

Crawfish and Corn over Smoked Gouda Potatoes
Potatoes:
6 cups cubed peeled baking potato (about 1/2 pounds)
2/3 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup (3 ounces) shredded smoked Gouda cheese
Crawfish:
2 tablespoons butter
1 cup chopped onion
4 garlic cloves, minced
1 1/2 cups fresh corn kernels (about 3 ears)
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1 (16-ounce) package frozen cooked and peeled crawfish meat, thawed
1/2 cup chopped onions
Fresh tyme sprig (optional)

1. To prepare potatoes, place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Drain. Return potatoes to pan; add milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mash potato mixture with a potato masher to desired consistency. Stir in cheese. Keep warm.

2. To prepare crawfish, melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in corn; sauté 2 minutes. Add 1/2 teaspoon salt, paprika, red pepper, thyme, 1/4 teaspoon black pepper, and crawfish; sauté 5 minutes or until thoroughly heated. Remove from heat; stir in green onions. Serve crawfish mixture over mashed potatoes. Garnish with thyme sprigs, if desired. Yield: 4 servings (serving size: about 1 1/2 cups crawfish mixture and 1 cup mashed potatoes).

3. Calories 454 (28% from fat); Fat 14.1g (sat 8g, mono 3.9g, poly 1.2g); Protein 30.3g; Carb 53.4g, Fiber 6.1g; Chol 171mg; Iron 2.2mg; Sodium 781mg; Calc 263mg.

[BetsyS]

The website doesn't go back to 1993. I still have the stained and tattered magazine copy. I never ripped out just the recipe, and it now feels like an old friend. LOL

Chicken and Grapefruit with Mushroom sauce

salt and pepper
4 chicken breast halves
vegetable cooking spray
2 cups sliced mushrooms
2 cloves garlic, crushed
1/2 cup dry white wine
1/2 t dried thyme
1 T lemon juice
2 t margarine
1 1/2 t cornstarch
1/2 cup chicken broth
1/2 cup grapefruit sections

Sprinkle salt and pepper over chicken. Coat a nonstick skillet with spray; place over med-low heat until hot. Add chicken. Cook 6 minutes on each side, or until done. Set aside and keep warm.

Add mushrooms and garlic to skillet. Cooke 3 min over med heat. Add wine and next 3 ingredients; cook 5 min, stirring occasionally. Place cornstarch in a bowl. Gradually add broth, stirring with a wire whisk. Add cornstarch mixture to skillet; cook 1 min or until thickened and bubbly, stirring constantly. Remove from heat. Gently stir in grapefruit.

Calories 173/fiber 0.7 mg/fat 3.8 g

This is exactly the CL recipe. I usually use butter, as it makes a big improvement in flavor. Fresh thyme is really good, too, but the dry will work. If I have the grapefruit, I use it. If not, it's fine without it. I've substituted more broth for the wine. That works too. All in all, it's a very flexible dish.

[biondetta]

Thanks BetsyS! I was at the store earlier today and went ahead and picked up some gouda and crawfish in preparation. I know what I'm making for dinner this week!

[cher48603]

Thanks Betsy. We eat a lot of chicken and I'm always looking for new ideas.

[Sami]

All American Chili J/F either 2003 or 2004
Chicken Souvlaki Salad ???Yr
Basil Pesto Sept 1995, p. 104
Pecan Crusted Tilapia J/F03
BBQ Chicken with Grape salad June/02
Grape Chutney with grilled chicken ???Yr
wild Mushroom and Sweet Potato Gratin,??Yr

Sami

[Peeps]

I make mostly desserts from CL, my faves being:

Blackberry Lemon Pudding Cake
Chocolate Banana Pudding with Toffee Bars
Easy Lemon Squares
Irish Bread Pudding (lightened considerably)
Peach Blueberry Cobbler

[wallycat]

The Asian BBQ chicken thighs (surprise! :p )

I also love the pumpkin sauce enchilada recipe that Bobmark posted from Martha STewart's everyday food...not CL but YUMMY!

[Gail K.]

Whenever I have company I make CL's hummus recipe (doctored up with a bit of salt and cumin).
I also love the following recipes:
Rosemary Swordfish on Vegetable Couscous
Balsamic Glazed Pork Chops with Red Pepper Grits
Chili-Glazed Tofu over Asparagus and Rice (I make it with broccoli and brown rice)



* Exported from MasterCook *

Hummus Bi Tahina

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Cooking Light 1994


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (15-ounce) cans garbanzo beans -- drained
3 small cloves garlic
5 tablespoons tahini (sesame seed paste)
1/4 cup fresh lemon juice
3 tablespoons water

Drain garbanzo beans, reserving 1/4 cup liquid, and set aside.

Position knife blade in food processor bowl.

Drop garlic through food chute with processor running, and process 3 seconds or until minced. Add garbanzo beans, reserved 1/4 cup liquid, and remaining ingredients; process 3 minutes or until smooth.

(serving size: 1/4 cup)

Source:
"Cooking Light, May 1994, page 80"
Copyright:
"© Cooking Light"
Yield:
"3 cups"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 298 Calories; 8g Fat (22.3% calories from fat); 15g Protein; 45g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.

Serving Ideas : Serve with pita bread and raw vegetables.

NOTES : Spoon mixture into a serving bowl.

Note: I add 1/2 teaspoon to 1 teaspoon of salt, to taste and some cumin and sometimes add roasted red peppers from a jar for a change of pace.
Nutr. Assoc. : 0 0 5243 0 0

[HRJ]

I'm sure I'm going to forget something, but some of our faves are:

Desserts/Baked Goods:

Chocolate Hazelnut Torte
Cinnamon Apple Cake
Mocha Pudding Cake (not sure of exact name)
Lemonade Layer Cake
Banana Bran Muffins (from CL Complete)
Individual Chocolate Souffles

Other:

[b]Desk-Set Oven-Baked Chicken
Sauteed Chicken with Balsamic Pan Sauce
Roasted Asparagus with Balsamic Browned Butter Sauce (wonderful with any roasted veggie)
Cumin-Dusted Salmon
Fettucine and Tofu with Finger-Licking Peanut Sauce
Chipotle-Black Bean Chili
Tofu Chili (again, not sure of exact name. It was in one of the "Soups and Stews" supplements; it's the one Emily has raved about on the BB).
Feta Chicken (from CL Complete)
[b]Angel-Hair Pasta with Goat Cheese and Cherry Tomatoes

I know there are a lot more, but my brain is failing me.

Helene

[Kingwell]

Helene,

I've searched twice and can't find a recipe for the fettucine and tofu. Is it from a CL magazine or a supplement? (Are all the supplement recipes in some issue anyway??)

If you'd post it, I'd appreciate it. Thanks.

[cher48603]

Originally posted by Kingwell
Helene,

I've searched twice and can't find a recipe for the fettucine and tofu. Is it from a CL magazine or a supplement? (Are all the supplement recipes in some issue anyway??)

If you'd post it, I'd appreciate it. Thanks.
Here you go.


* Exported from MasterCook *

Fettuccine and Tofu With Finger-licking Peanut Sauce

Recipe By :Robyn Webb and Victoria Abbott Riccardi
Serving Size : 4 Preparation Time :0:00
Categories : CL April 2001 Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup low-sodium defatted chicken broth
1/4 cup chunky peanut butter
1/4 cup low sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons fresh ginger -- grated peeled
2 teaspoons chile paste with garlic
4 garlic cloves -- minced
8 ounces fettucine -- uncooked
1 pound firm tofu -- drained and cubed
1 cup green onions -- (2-inch) sliced
1 cup carrot -- shredded

Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in large bowl. Add peanut butter mixture; toss gently.

Serving size: 2 cups.

Calories 465 (29% from fat); Fat 14.5g (sat 2.3g, mono 5.3g, poly 6g); Protein 23g; Carb 60.8g; Fiber 4.5g; Chol 1mg; Iron 9.6mg; Sodium 713mg; Calc 174mg

Source:
"Cooking Light, April 2001, page 127"


NOTES : This dish has endless variations: Substitute chicken, pork, or shrimp for the tofu and almost any kind of pasta for the fettuccine. Or add vegetables of your choice.

[HRJ]

Yes, that's it, thanks for posting, Cheryl.

I should also mention that I usually saute the onions, carrots and tofu in a little peanut oil in a separate pan, rather than cook them in the pasta water -- it takes more time, and adds a little more (monounsaturated) fat, but results, IMHO, in an infinitely better product.

H.

[cher48603]

Helene, You're welcome. This recipe has had so many favorable reviews that it's about time we try it. I'll have to sub chicken or shrimp for the tofu. We don't care for the texture of tofu.

[klrickrode]

Some of my favorite CL recipes are:
Strawberry-Almond Cream Tart from 4/03
Honey & Spice Glazed Pork Chops from 1/02
Caramelized Onion Chicken from 1/02
Marble Cheesecake Squares from 10/04
Herbed Chicken Parmesan from 11/03
Beef-Broccoli Lo Mein from 10/03
Italian Meat Loaf with Fresh Basil & Provolone from 8/00
Beef Vegetable Pot Pie from Best of CL 25 Years Cookbook
Mocha Fudge Pie from 4/97
Italian Sausage Soup from 7/04

just to name a few...:)

[susan_foster]

Originally posted by klrickrode
Italian Sausage Soup from 7/04
[/B]

Now you've done it - just when I thought I knew what to do with the leftover italian sausage in my freezer...All-American Chili (which I've made before) is out - looks like this is in!

Susan

[klrickrode]

Glad I could give you some inspiration Susan! :)

[susan_foster]

One quick question though - do you find that the pasta is necessary? I'm just concerned on re-heat - and leftovers will go in the freezer, which will not help on that point.

Susan

[granolagirl]

Some that come to mind:

Texas Sheet Cake
Layered Bean Dip
Roasted Asparagus with Balsamic Browned Butter
Two-Cheese Oregano Bread
Sauteed Chicken with Balsamic Pan Sauce
White Pizza
Tex-Mex lasagna

[klrickrode]

Originally posted by susan_foster
One quick question though - do you find that the pasta is necessary? I'm just concerned on re-heat - and leftovers will go in the freezer, which will not help on that point.

Susan

I've always used orzo when I make this soup, and I do find that when I reheat leftovers the pasta seems to soak up the liquid quite a bit. That being said, I would try making it without the pasta. I really don't think I'd miss it.

[GeckoGirl]

Thai Tenderloin Salad
A very old recipe that has Gemelli, spinach, feta, kalamata olives, balsamic vinegar, capers, garlic

[Julie A]

Originally posted by dreamer
Oh, you kind people (Pammela and Gilgamesh37)! Thank you.
And Lilith, if you make the salmon, I will be interested to hear what you think. DH and I love it, but I've never heard anyone else's reaction to it. Bon appetit!

Not Lilith, but I must comment - this is so wonderful...we love it! I use ground cinnamon because I never have cinnamon sticks, it still is fantastic. I would say this is one my favorites!
That and a tiramisu (I don't remember the name of it, but it's the one that has beaten egg whites in it)

[NewMrsG]

Here are ours (I had to wait until I was in front of my Mastercook to answer!)

Bruschetta Pomodoro
Coconut Shrimp
La Bamba Casserole
Cornmeal Scones
Rosemary Focaccia
Jamaican Banana Bread
Molasses-Oat Banana Bread
Triple-Play Cinnamon Rolls
Cafe au Lait Angel Food Cake
Chicken Burgers with Peanut Sauce
Chicken Marsala
Butter Crunch Lemon Cheese Bars
Snickerdoodles
Vanilla Bean Creme Brulee
White Russian Tiramisu
Basil Shrimp with Feta and Orzo
Broiled Sea Bass with Pineapple-Chili-Basil Glaze
Pepper, Coriander, and Sesame-Seed Encrusted Salmon
Shrimp and Butternut Squash in Coconut Milk Broth
Shrimp Scampi
Pumpkin Spice Cream
White Bean Enchiladas
Fettuccine and Tofu with Finger-Lickin Peanut Sauce
Roasted Butternut Squash, Rosemary, and Garlic Lasagna
Seafood Fettuccine
Smoked Gouda Macaroni and Cheese
Herbed Cheese Pizza (Lahmacun)
Vidalia Onion Risotto with Feta Cheese
Carrot Souffle
Baked Potato Soup
Instant Black Bean Soup
Thai Shrimp Bisque

But the all-time favorite, that we make more than everything else is the Garlic Fries!

[susan_foster]

Penne with Italian Turkey Sausage and Vegetables

That's about it. I've liked some CL recipes, but that's the only recipe I'm excited to repeat.

Susan

[gardenmom]

Here are a few that I make again and again, for special dinners too:

Curried Corn Crab Cakes, July 2000 - The best crab cakes ever.
They are better than fancy restaurant versions. Perfect summer
treat.

Tomatoes Roasted with Rosemary and Lemon, June 2004 - Yummy and
versatile. I conned my sister into making them this Easter
for a side with ham. We usually eat them over Angel Hair
Pasta with fresh Parmesan grated over them. Another summery
type of dish.

[CookinginMO/KS]

GeckoGirl - could you be so kind and post the thai salad? Sounds right up my alley.

[MomofEEL]

I reviewed all of the recipes, but no one listed Curried Chicken with Couscous. It is one of my all time favorites. Please note, that I use more carrots than listed in the recipe. I think it was from Cooking Light March 2000 issue. That issue had many recipes - Maple Glazed Salmon, Texas Sheet Cake, Beef Carbonnade.

Here it is........

Curried Chicken with Couscous

Ingredients

1 cup water
1 (14 ounce) can light coconut milk, divided
1 tsp. salt divided
1 tablespoon all purpose flour
1 tablespoon curry powder
1 pound skinned, boned chicken breast, cut into ½ inch strips
2 tsp. vegetable oil
1 cup julienne-cut carrot (I use more carrots)
1/3 cup raisins
¼ cup chopped fresh cilantro

1. C0mbine the water, ¾ cup coconut milk and ½ tsp. salt in a medium saucepan. Bring to a boil, gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
2. Combine 1/2tsp. salt, flour and curry powder. Add the chicken, and toss gently to coat. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken, and stir-fry for 5 minutes. Stir in the remaining coconut milk, carrot and raisins; reduce heat, and simmer for 7 minutes or until the chicken is done, stirring occasionally. Serve over couscous. Yield : 4 servings (serving size: ¾ cup chicken mixture, ¾ cup couscous, and 1 TBSP cilantro)
Calories:396

[bobmark226]

I've been thinking about this and it was actually kind of hard, because like many here, I do so many new things from so many sources that things rarely settle into a "favorites" category. But I do have three that repeat most often that I wouldn't be happy if I didn't do from time to time.

Two are breakfast items which I love because I can assemble the night before, bake once, and enjoy nuked for several mornings after: Breakfast Tortilla Strata, which is probably my most repeated CL recipe, and the Artichoke-English Muffin Strata which I've made in endless variations.

Besides those two, I would definitely take the recipe for the wonderful, unique Turkey Mole Soup to the proverbial desert island; it's one of my favorite soups period.

Bob

[Chelle D]

Originally posted by bobmark226
Artichoke-English Muffin Strata which I've made in endless variations.

Bob [/B]


Bob - I found a few Artichoke Strata recipes, but am not sure which one it is. Is it this one?

Overnight Artichoke-and-Ham Strata

Make-ahead tip: Prepare the strata a day ahead; cover and chill 8 hours or overnight. In the morning, just uncover the strata and bake it straight out of the refrigerator in a preheated oven.


3 English muffins, split and quartered
Cooking spray
1 tablespoon butter or stick margarine, melted
1 cup chopped lean ham (about 4 ounces)
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 tablespoons chopped fresh chives
1 (14-ounce) can artichoke hearts, drained and chopped
3 large garlic cloves, minced
1/8 teaspoon ground nutmeg
1 (12-ounce) can evaporated fat-free milk
3 large eggs
3 large egg whites

Arrange muffin pieces, crust sides down, in an 8-inch square baking dish coated with cooking spray; drizzle with butter. Arrange ham and next 4 ingredients (ham through garlic) over muffin pieces.
Combine nutmeg and remaining ingredients in a bowl; stir well with a whisk. Pour over muffin mixture. Cover; chill 8 hours or overnight.
Preheat oven to 375°.
Uncover strata; bake at 375° for 50 minutes or until set. Let stand 10 minutes.

Yield: 6 servings

CALORIES 280 (29% from fat); FAT 8.9g (satfat 4.1g, monofat 3.1g, polyfat 0.8g); PROTEIN 20.4g; CARBOHYDRATE 29.8g; FIBER 0.1g; CHOLESTEROL 133mg; IRON 2.3mg; SODIUM 819mg; CALCIUM 367mg;
Cooking Light, NOVEMBER 1999

[bobmark226]

Originally posted by Chelle D
[B]
Bob - I found a few Artichoke Strata recipes, but am not sure which one it is. Is it this one?



Yes, it is, and I made it last night for this morning with ww English, browned Italian turkey sausage, and low fat Gouda. I also use just two eggs and substitute for the rest. Yummo!

Bob

[Misconduct]

This thread made me want to try so mnay new recipes! Thanks everybody!

Our favorites:
- shrimp and butternut squash in coconut milk broth
- Rioja chicken
- Apple cider caramel cake
- Blueberry pound cake
- Squash and swiss chard gratin
- Banana coffe cake with macademia nuts and coconut
- Angel hair pasta delight (so versatile: pork, chicken, seafood, tofu...)
- Thai Coconut soup
- Lamb tagine with cinnamon, saffron and dried fruit
- Turkey Picadillo
- Carribean Rice
- Spicy apple glazed chicken n' grits gogonzola
- Sausage and grits casserole

[Misconduct]

Mean to add that I am usually not impressed with CL fish and seafood recipes but I remember a couple of knockouts:

- Sizziling salmon and spinach salad with soy vinaigrette
_ Oven roasted sea bass with couscous and warm tomato vinaigrette.

[Kathy B]

Two that I make over and over....

Olive Pizza
Biscotti (almost all of them!)

Another winner, although I don't make it often...
Chocolate Eclair Icebox Dessert

[granolagirl]

Wanted to bump this thread up again.

[laurelhiker]

Smothered Chicken and Barley (from Jan. '98, I think)
Mom's Special Company Cake (same year? can't recall)

Both simple. Both delicious. :)

-- GG

[LakeMartinGal]

Oh, boy! I'm getting hungry just reading this thread! I am definitely going to try the cinnamon/salmon one... :)

Here's the only one I know by heart... Bagels! (10/05) :p

This shouldn't be a surprise to anyone here, I've mentioned them before... it's just so great to find a bagel that's good enough for breakfast at only 4 points, and soft enough to make a sandwich, too! Had good luck adding cinnamon and raisins, but not so good with the rye... working on that!

I'm going to print this thread, and show DH! We are looking for lots of different things to perk up our eating! ;)

Thanks, all! :D

[drewberry4]

Our favorites:

Southwestern Pinto Bean Burgers with Chipotle Mayonnaise
Spinach-Artichoke Dip (the best I have ever had, ever!)
Vegetable Chickpea Curry
Leek, Potato, and Fontina Tart
Raspberry Cheesecake Bars
Rice & Beans with Avocado
Pepperoni, Pesto, and Provolone Stromboli
Baked Potato Soup
Golden Leek-Potato Soup w/ Cheddar Toasts

[PAMMELA]

My favorite recipe is the Cucumber Feta Dip, I am not sure what issue it was in but I am guessing sometime in 2003. This is a great dip, easy to make ahead and a crowd pleaser.


I searched the recipe finder and cannot find this dip. Would anyone know the official name or happen to have the recipe? TIA!

[2HUNGRY!]

This thread has reminded me of a lot of good ones!

Desserts-
Lemon Squares
Strawberry and cream tart (not sure of the exact title)
The pound cake with blueberries

Soups-
Ham and navy bean soup
Northwoods soup
All-American Chili

Main Dishes-
Chicken Francais
Chicken Strudel
Quick Motzarella Chicken
Creamy 4 Cheese Maccaroni
Chicken slouvacki (sp?) salad

Its funny that I've listed so many chicken dishes when I don't even like chicken. That's how good these are!

[KimKelly]

This is a family favorite... probably not my best CL recipe ever, but it just might be the most used!

Kim



Whole Wheat Buttermilk Pancakes
From Cooking Light

Keep cooked pancakes warm in a 200º oven while preparing remaining pancakes. For the best flavor, heat the maple syrup in the microwave at HIGH for 30 seconds.

3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
1 tablespoon vegetable oil
1 large egg
1 large egg white
Cooking spray
3/4 cup maple syrup
3 tablespoons butter

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.

Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.


Yield: 6 servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter)

NUTRITION PER SERVING
CALORIES 351(26% from fat); FAT 10g (sat 4.6g,mono 2.8g,poly 1.9g); PROTEIN 7.6g; CHOLESTEROL 55mg; CALCIUM 176mg; SODIUM 570mg; FIBER 2.3g; IRON 2.1mg; CARBOHYDRATE 59.7g

Cooking Light, APRIL 2002

[KimKelly]

Bobmark... I just noticed your avatar and wanted to tell you I love it!

Kim

[peachesncream]

Our favorites:

Spinach and Artichoke Dip (CL Everyday Favorites)
Italian Sausage Soup (CL July 04)
North Woods Bean Soup
Spicy Noodles with Chicken in Peanut Sauce (CL Sept 2000)
Chicken Scampi
Jambalaya (CL Dec 04)
Whiskey Flavored Pork Chops (CL Jan 01)
Greek Spaghetti with Tomatoes and Feta (CL Five Star Recipes)
Gingerbread (CL March 01)

[lisaleeb]

could someone please post the seafood alfredo cooking light. That sounds delicious.

[girlzone41]

These are just a few off the top of my head, but ones I definitely repeat!

Jamaica Banana Bread
All-American Chili
French Onion Soup
White Russian tiramisu
Tomato and Lentil soup
Alaska Molasses Cookies


Yummmy......I am getting hungry now! :)

[lbd]

I can't believe I missed this thread on its first go-around. We have lots of repeats (and new stuff to look at now!) but in our family, Cocoa Fudge Cookies barely make it to the cooling rack and never to the cookie jar.

[springsgourmet9]

My absolute favorite that I make all the time is the grilled chicken fajitas (2001). The marinade has lime, white wine vinegar and herbs which I soak the chicken in overnight.

[msjohnson]

Some of my favorites from Cooking Light are:

Seafood Fettucine - Jan 2002 - Tastes like a meal froma fine Italian restaurant

Fig and Chile-Glazed Pork Tenderloin - May 2004 - Marinated mine for a few hours - good in the oven, better on the grill

Chicken with Lime Sauce - April 2006 - I coated my chicken breasts with flour and salt & pepper before sauteeing

Chicekn with Olives and Lemon - Jan 2003

Feta-Stuffed Chicken - June 1995

Chicken Cacciatore "Pronto" - October 2003 - I used dried shitake mushrooms and beef broth instead of chicken broth - I also used a combination of dark and white meat

Hearty Beef and Potato Stew - March 2006 - I floured my beef and seared it first and then proceeded with recipe - after sauteeing everything I put it in the crockpot while I was at work on low - I also used 1 can crushed tomatoes in place of 1 can diced tomatoes

Monte Cristo - September 2000 - My kids love this - left out the raspberry jam for them

Italian Sausage Soup - July 2004 - Sometimes I substitute Arugula for the Spinach

Pommes Anna - April 2004

Roasted Asparagus with Balsamic Browned Butter

Cinnamon Crumb Cake - May 1998

Sour Cream Coffee Cake - Jan 2001

Blueberry Cheesecake - July 2004 - I forgot to swirl the blueberry sauce in the cheesecake but used it on top - delicious

Banana-Oatmeal Bread - June 1999

[msjohnson]

I almost forgot - one of my favorites - Herbed Cheese Pizza (Lahmacun) - April 2002

[helene]

The Blueberry-almond crumb cake, May 1998

[heavy hedonist]

My all-time most favorite, most used Cl recipe is the Lemon Rosemary crumb cake, May '98 like the other crumbcakes listed above. The fresh herbal taste sings in harmony with the lemon, and it's more unexpected in the sweet dish.

Also love the Cider-scalloped potatoes, Cinnamon Apple cake, Romesco sauce, and the Lemon Buttermilk Chess Pie. It was the best of the lemon/buttermilk/chess pies I tried last summer, and that's saying something. Use extra lemon juice if you try it, if you like things really lemony as I do.
The coconut biscotti is another fave.

[erinlovesmarc]

Here are our Favs from CL!

Chicken and Shrimp Paella
Chicken Cordon Bleu
Jambalaya
All American Chili

Desserts:
Lemon Swirled Cheesecake
Triple Chocolate Cheesecake
Triple Hazelnut Cheesecake
Sour Cream Hazelnut Bundt Cake

[Rae]

I know I've posted this one before on a favorites list, but along with the Blueberry Pound Cake, it's the CL recipe I go back to most often.

I've cut them into smaller pieces for appetizers as well. I also appreciate that the filling can be made ahead and refrigerated until ready to assemble.

French-Bread Pizza with Sausage, Clams, and Mushrooms
From Cooking Light

Almost any kind of cheese will work in this hearty dish. Try mozzarella, Asiago, provolone, Romano, or cheddar.

1 (4-ounce) link sweet Italian sausage
2 tablespoons all-purpose flour
1 1/2 cups sliced mushrooms
1/2 cup 1% low-fat milk
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1 (6 1/2-ounce) can chopped clams, undrained
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
1 (16-ounce) loaf French bread, cut in half horizontally
2 tablespoons chopped fresh parsley

Preheat oven to 400°.

Remove casing from sausage. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Add flour, and cook 2 minutes, stirring frequently. Add the mushrooms, milk, oregano, pepper, and clams; bring to a boil, stirring constantly. Reduce heat; simmer 5 minutes or until thick. Remove from heat. Stir in 1/2 cup cheese.

Place bread halves on a baking sheet; spread clam mixture evenly over cut sides of bread. Sprinkle with 1/4 cup cheese and parsley. Bake at 400° for 12 minutes or until golden brown. Cut each half into 3 pieces.


Yield: 6 servings (serving size: 1 piece).

NUTRITION PER SERVING
CALORIES 363(28% from fat); FAT 11.3g (sat 4.7g,mono 4.4g,poly 1.3g); PROTEIN 19.3g; CHOLESTEROL 35mg; CALCIUM 276mg; SODIUM 1mg; FIBER 2.7g; IRON 4mg; CARBOHYDRATE 44.8g

Cooking Light, MAY 1999

[KAnn]

The Blueberry-almond crumb cake, May 1998

Helene, would you mind posting this recipe? :)

[ctcarter]

Thanks to all of you who replied to this! Your feedback is so helpful. I just sat down to finish planning my menu for the next 2 weeks, and this is just what I needed...yeay!!

Ahloveit!

;)

[NMG]

Thanks Livelychef for posting about the Champion Chicken Parm - We had it last night and I LOVED it. I did make a few adjustments, but its a def keeper :D

[SHERRY]

My absolute favorite that I make all the time is the grilled chicken fajitas (2001). The marinade has lime, white wine vinegar and herbs which I soak the chicken in overnight.


I couldn't find this on the CL website..do you mind posting the recipe.

TIA :D

[emncar]

Helene, would you mind posting this recipe? :)

Don't know of a blueberry-almond crumb cake but there is a raspberry-almond crumb cake from May, 1998:


Raspberry-Almond Crumb Cake
From


1 cup all-purpose flour
1/3 cup sugar
1/8 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup fat-free sour cream
2 tablespoons 1% low-fat milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
Cooking spray
3 ounces block-style fat-free cream cheese, softened
2 tablespoons sugar
1 large egg white
1/4 cup raspberry preserves
1/3 cup fresh raspberries
2 tablespoons sliced almonds

Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup sugar, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.

Combine remaining flour mixture, baking powder, and baking soda, and add sour cream, milk, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8-inch round cake pan coated with cooking spray.

Combine cream cheese, 2 tablespoons sugar, and egg white; beat at medium speed until blended. Spread evenly over batter; dot with preserves. Top with raspberries. Combine the reserved 1/2 cup flour mixture and almonds. Sprinkle crumb mixture over raspberries. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

Yield: 8 servings (serving size: 1 wedge)

NUTRITION PER SERVING
CALORIES 217(31% from fat); FAT 7.4g (sat 1.4g,mono 3.3g,poly 2.1g); PROTEIN 5.6g; CHOLESTEROL 30mg; CALCIUM 66mg; SODIUM 234mg; FIBER 0.7g; IRON 1mg; CARBOHYDRATE 31.7g

Cooking Light, MAY 1998

[helene]

Sorry, about the confusion, I did use the Raspberry-Almond Crumb Cake and make few substitutions and it became my favorite:


* Exported from MasterCook *

Blueberry-Almond Crumb Cake

Recipe By :Cooking Light, May 1998, p. 114
Serving Size : 8

1 cup all-purpose flour
1/3 cup sugar
1/8 teaspoon salt
1/4 cup margarine
1/2 cup baking powder
1/4 cup baking soda
1/3 cup nonfat yogurt -- or sour cream
2 tablespoons 1% low-fat milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
4 ounces lowfat cream cheese (instead of 3 ounces)
2 tablespoons sugar
1 egg white
1/4 cup blueberries, frozen (instead of raspberries preserves)
1/3 cup blueberries, frozen (instead of fresh raspberries)
2 tablespoons almonds, blanched

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup sugar, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.

Combine remaining flour mixture, baking powder, and baking soda, and add yogurt, milk, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8-inch round cake pan coated with cooking spray.

Combine cream cheese, 2 tablespoons sugar, and egg white; beat at medium speed until blended. Spread evenly over batter; dot with preserves. Top with raspberries. Combine the reserved 1/2 cup flour mixture and almonds. Sprinkle crumb mixture over raspberries. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.


Per Serving (excluding unknown items): 231 Calories; 10g Fat (38.9% calories from fat); 6g Protein; 31g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 3575mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

NOTES : 5.25 pts per serving (8 portions)

for 6 portions = 7 pts per serving.

[newbabygirl#2]

I love these threads, and I can't believe there are so many great recipes that I haven't tried yet... Here are some of our favorites (off the top of my head):

Spaghetti Pie
Orzo with Shrimp and Feta (the one with the oven bag)
Butterscotch Bars
French Onion Soup with Beef and Barley
Instant Black Bean Soup
Italian Meatloaf with Basil and Provolone
Shrimp Jambalaya
Creamy Chicken and Rice Casserole
Pumpkin Cheesecake

[tigermorris]

DH and I just love this:
Balsamic Vinegar Chicken with Red Peppers

Yield
6 servings (serving size: 1 chicken breast half and 1/2 cup bell peppers)
Ingredients
· 2 large red bell peppers (about 3/4 pound)
· 2 large green bell peppers (about 3/4 pound)
· 2 teaspoons olive oil
· 1/3 cup raisins
· 1/4 cup balsamic vinegar
· 1 1/2 teaspoons sugar
· 1/4 teaspoon salt
· 1/8 teaspoon black pepper
· 1/4 cup slivered almonds, toasted
· 6 (4-ounce) skinned, boned chicken breast halves
· 3 tablespoons dry breadcrumbs
· 3 tablespoons grated Parmesan cheese
· 1/4 cup all-purpose flour
· 2 egg whites
· 2 teaspoons olive oil
· 2 tablespoons balsamic vinegar
· 2 tablespoons water
Preparation
Cut bell peppers into 2 x 2 1/2-inch strips. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add peppers; sauté 8 minutes. Add raisins; sauté 1 minute. Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute. Remove from heat; stir in almonds. Set aside, and keep warm.
Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 3 minutes on each side or until done. Remove from heat. Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm.
Add 2 tablespoons vinegar and water to pan; stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture.
Made 9/18/09 for Rosh Hashanah
Did not add raisins
Sliced all the peppers on Tuesday night, made dish on Thursday night

Nutritional Information
Calories:
288 (30% from fat)
Fat:
9.5g (sat 2g,mono 4.9g,poly 1.7g)
Protein:
31.3g
Carbohydrate:
19.4g
Fiber:
2.6g
Cholesterol:
74mg
Iron:
2.8mg
Sodium:
253mg
Calcium:
73mg
Cooking Light, JUNE 2000

Mom's Banana Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Breads Dec '96 Miscellaneous Amount Measure Ingredient --
Preparation Method -------- ----------
1 cup sugar
1/4 cup light butter -- softened
1 2/3 cups mashed ripe banana (about 3 bananas)
1/4 cup skim milk
1/4 cup low-fat sour cream
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Cooking spray Preheat oven to 350º.
Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended.
Add banana, milk, sour cream, and egg whites; beat well, and set aside.
Combine flour, baking soda, and salt; stir well.
Add dry ingredients to creamed mixture, beating until blended. Spoon batter into 4 (5 × 2 1/2-inch) miniature loaf pans coated with cooking spray.
Bake at 350º for 45 minutes or until a wooden pick inserted in center comes out clean.
Let cool in pans 10 minutes on a wire rack; remove from pans. Let cool completely on wire racks.
Source: "Cooking Light, December 1996, p.165" Copyright: "© Cooking Light" Yield: "4 loaves" T(Baking Time): "0:45"

[dlaboriel]

[QUOTE=livelychef;825280]Last night I made the Champion Chicken Parmesan (CL Oct 200) and realized just how much I LOVE this recipe. I also love the Italian Meatloaf (CL, cannot remember the date) recipe. I will never try another meatloaf recipe in my life as I just love this one.:D

Will you post the recipe for the Italian Meatloaf? I have never met a meatloaf that I like, but I would be willing to try again. Thanks.

[swedish cook]

[QUOTE=livelychef;825280]Last night I made the Champion Chicken Parmesan (CL Oct 200) and realized just how much I LOVE this recipe. I also love the Italian Meatloaf (CL, cannot remember the date) recipe. I will never try another meatloaf recipe in my life as I just love this one.:D

Will you post the recipe for the Italian Meatloaf? I have never met a meatloaf that I like, but I would be willing to try again. Thanks.

Could it be Italian Meatloaf with Fresh Basil and Provolone (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=393434) from August 2000? OP dates back to March 2005 and the "Italian-Style Meatloaf" is from March 2006.

My own favorite is CL's Southwestern Meatloaf (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223618). I don't prepare the baked potatoes.

tigermorris, thanks for bumping up this thread.

[helene]

Helene, would you mind posting this recipe? :)

Here you go. I call it Blueberry Almond Crumb Cake because I use Blueberries instead on Raspberries.



Raspberry-Almond Crumb Cake


Serving Size : 8
CL May '98


1 cup all-purpose flour
1/3 cup sugar
1/8 teaspoon salt
1/4 cup chilled stick margarine or butter -- cut into small pieces
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup fat-free sour cream
2 tablespoons 1% low-fat milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
Cooking spray
3 ounces block-style fat-free cream cheese -- softened
2 tablespoons sugar
1 large egg white
1/4 cup raspberry preserves
1/3 cup fresh raspberries
2 tablespoons sliced almonds

Preheat oven to 350º.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup sugar, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.

Combine remaining flour mixture, baking powder, and baking soda, and add sour cream, milk, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8-inch round cake pan coated with cooking spray.

Combine cream cheese, 2 tablespoons sugar, and egg white; beat at medium speed until blended. Spread evenly over batter; dot with preserves. Top with raspberries. Combine the reserved 1/2 cup flour mixture and almonds. Sprinkle crumb mixture over raspberries. Bake at 350º for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

Serving Size: 1 wedge

Source:
"Cooking Light, May 1998, p.114"
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Per Serving (excluding unknown items): 225 Calories; 8g Fat (31.1% calories from fat); 6g Protein; 33g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 256mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.