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Recipes

Classic Black Beans and Rice

Classic Black Beans and Rice

By

Heat oil in a medium saucepan over medium heat

  • 2 tbsp. olive oil
  • 1/2 cup onion, finely chopped
  • 1/4 cup green pepper, chopped
  • 2 cloves garlic, minced
  • 1 (15.5 oz) can Goya Black Beans, undrained
  • 3/4 cup water
  • 1 tsp. oregano
  • 1 packet Sazon Goya without Annatto
  • 1 tbsp. white cooking wine
4.4/5 (24 Votes)

Flounder Piccata with Spinach

Flounder Piccata with Spinach

By

David Bonom, Cooking Light MARCH 2008

  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 4 (6-ounce) flounder fillets
  • 2 tablespoons all-purpose flour
  • 2 teaspoons olive oil
  • 1/3 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon drained capers, chopped
  • 2 tablespoons butter
  • 4 cups fresh baby spinach
4.4/5 (18 Votes)

Jalapeño Popper Dip

Jalapeño Popper Dip

By

Roast the fresh jalapenos by placing on a piece of tin foil and putting under the broiler for about 5 to 7 minutes ...

  • 2 (8 oz) packages cream cheese, room temp
  • 1 cup mayonnaise
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup Parmesan cheese
  • 1 (4 oz) can chopped green chilies
  • 1 (4 oz) can sliced jalapeños
  • 2 to 3 fresh jalapenos (optional)
  • 1 cup panko bread crumbs
  • 1/2 cup Parmesan cheese
  • 1/2 stick butter, melted
4.6/5 (57 Votes)

Szechuan Shrimp with Spinach (CL)

Szechuan Shrimp with Spinach (CL)

By

Allison Fishman, Cooking Light OCTOBER 2006

  • 2 tablespoons bottled minced garlic
  • 2 tablespoons dry sherry
  • 1 1/2 tablespoons bottled ground fresh ginger (such as Spice World)
  • 1 1/2 tablespoons low-sodium soy sauce
  • 1 tablespoon chili garlic sauce (such as Lee Kum Kee)
  • 1 teaspoon sugar
  • 24 large shrimp, peeled and deveined (about 1 pound)
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 teaspoons cornstarch
  • 1 tablespoon canola oil
  • 2 (6-ounce) packages fresh baby spinach
0/5 (0 Votes)

Avocado and Shrimp Sushi (CL)

Avocado and Shrimp Sushi (CL)

By

Maureen Callahan, Cooking Light JANUARY 2006

  • 2 cups uncooked short-grain white rice
  • 1/4 cup seasoned rice vinegar
  • 1 tablespoon wasabi (Japanese horseradish)
  • 1 avocado, peeled and mashed
  • 1 1/2 tablespoons finely chopped fresh cilantro
  • 24 large shrimp, cooked, peeled, and halved crosswise (about 8 ounces)
  • 6 nori (seaweed) sheets
  • 12 chives
  • 12 (7-inch-long) julienne-cut seeded peeled cucumber strips
4.2/5 (16 Votes)

Mini Almond Cupcakes

Mini Almond Cupcakes

By

Deb Wise, Cooking Light DECEMBER 2012

  • 2 1/2 ounces almond paste
  • 1/3 cup granulated sugar
  • 1 large egg white
  • 1/4 cup 2% reduced-fat milk
  • 2 tablespoons canola oil
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Baking spray with flour (such as Baker's Joy)
  • 2 ounces 1/3-less-fat cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • Dash of salt
4.8/5 (14 Votes)

Apple-Date Bars (CL)

Apple-Date Bars (CL)

By

Jenny Rhodes, Cooking Light OCTOBER 2006

  • 2 cups all-purpose flour (about 9 ounces)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups sugar
  • 7 tablespoons butter, softened
  • 1 large egg
  • 2 large egg whites
  • 1/4 cup applesauce
  • 1 teaspoon vanilla extract
  • 1 cup chopped pitted dates
  • 1 teaspoon all-purpose flour
  • 1 1/2 cups chopped peeled Granny Smith apple (about 1 large)
  • 1 1/2 cups chopped peeled Red Delicious apple (about 1 large)
  • 1/2 teaspoon fresh lemon juice
  • 2/3 cup chopped pecans
  • Cooking spray
4/5 (1 Votes)

Lemon Blossoms

Lemon Blossoms

By

Recipe courtesy Paula Deen

  • 1 (18 1/2 oz) package yellow cake mix
  • 1 (3 1/2) package instant lemon pudding mix
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 4 cups confectioners' sugar
  • 1/3 cup fresh lemon juice
  • 1 lemon, zested
  • 3 tablespoons vegetable oil
  • 3 tablespoons water
4.4/5 (77 Votes)

Eggplant Parmesan - CL

Eggplant Parmesan - CL

By

Kathy Kitchens Downie, RD,, Cooking Light SEPTEMBER 2010

  • Eggplant:
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 2 cups whole-wheat panko (Japanese breadcrumbs)
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
  • Cooking spray
  • 1/2 cup torn fresh basil
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1 (16-ounce) container part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • Remaining ingredients:
  • 1 (24-ounce) jar premium pasta sauce
  • 1/4 teaspoon salt
  • 8 ounces thinly sliced mozzarella cheese
  • 3/4 cup (3 ounces) finely grated fontina cheese
4.5/5 (15 Votes)

Kris Kringles

Kris Kringles

By

In a large saucepan, bring sugar and corn syrup to a boil

  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 cup peanut butter (creamy or chunky)
  • 6 cups Rice Krispies
  • 6 oz. chocolate chips (1 cup)
  • 6 oz. butterscotch chips (1 cup)
4.3/5 (60 Votes)