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Recipes

Pumpkin Dessert

Pumpkin Dessert

By

Preheat oven to 350 degrees and lightly grease a 9x13 inch baking dish

  • 1 (18.25 ounce) package yellow cake mix
  • 3 eggs
  • 1 (29 ounce) can pumpkin pie mix
  • 2/3 cup milk
  • 1/4 cup sugar
  • 1 1/4 sticks butter
  • 1 tsp. cinnamon
  • Whipped Topping, optional
4.4/5 (61 Votes)

Creamy Chicken and Mushroom Crepes (CL)

Creamy Chicken and Mushroom Crepes (CL)

By

Cooking Light AUGUST 2004

  • 1 teaspoon butter
  • 1 cup vertically sliced onion
  • 1 garlic clove, minced
  • 3 cups thinly sliced baby portobello mushroom caps (about 6 ounces)
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup dry white wine
  • 3/4 cup fat-free, less-sodium chicken broth
  • 2 teaspoons chopped fresh thyme
  • 1/4 cup crème fraîche
  • 2 cups shredded roasted skinless, boneless chicken breast
  • 6 (9-inch) packaged French crepes (such as Melissa's)
  • Thyme sprigs (optional)
4.8/5 (5 Votes)

Chipotle Meat Loaf (CL)

Chipotle Meat Loaf (CL)

By

Henna Verburg, Worcester, Massachusetts, Cooking Light DECEMBER 2005

  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 1/2 cup finely chopped onion
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/4 cup regular oats
  • 1/4 cup dry breadcrumbs
  • 1/4 cup tomato sauce
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 2 large egg whites
  • 1 pound ground turkey
  • 1 pound ground turkey breast
  • Cooking spray
  • 1/4 cup tomato sauce
  • 1 tablespoon ketchup
  • 1/2 teaspoon hot sauce
0/5 (0 Votes)

Flank Steak with Shiitake Mushroom Sauce (CL)

Flank Steak with Shiitake Mushroom Sauce (CL)

By

Cooking Light SEPTEMBER 2006

  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (1-pound) flank steak, trimmed
  • Cooking spray
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 2 cups thinly sliced shiitake mushroom caps (about 1/2 pound mushrooms)
  • 1 cup less-sodium beef broth
  • 1/3 cup dry white wine
  • 1 tablespoon balsamic vinegar
  • 1/2 cup minced green onions
0/5 (0 Votes)

Sweet Potato Casserole (CL)

Sweet Potato Casserole (CL)

By

Julianna Grimes Bottcher, Cooking Light NOVEMBER 2006

  • 2 1/4 pounds sweet potatoes, peeled and chopped
  • 1 cup half-and-half
  • 3/4 cup packed brown sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • Cooking spray
  • 1 1/2 cups miniature marshmallows
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 2 tablespoons chilled butter, cut into small pieces
  • 1/2 cup chopped pecans, toasted
4.3/5 (3 Votes)

Chocolate-and-Almond Macaroons (CL)

Chocolate-and-Almond Macaroons (CL)

By

Fran DeAngelo, Long Valley, New Jersey, Southern Living NOVEMBER 2006

  • 3/4 cup sweetened condensed milk
  • 1 (14-oz.) package sweetened flaked coconut
  • 1/4 to 1/2 tsp. almond extract
  • 1/8 teaspoon salt
  • 24 whole unblanched almonds
  • 1/2 cup dark chocolate morsels
4.4/5 (23 Votes)

Sugar-Frosted Cardamom Braid (CL)

Sugar-Frosted Cardamom Braid (CL)

By

Cooking Light DECEMBER 2004

  • 1 1/3 cups 2% reduced-fat milk
  • 1/2 cup granulated sugar
  • 2 tablespoons butter
  • 2 tablespoons grated lemon rind
  • 1/2 to 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 4 to 4 3/4 cups all-purpose flour, divided
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 large egg
  • Cooking spray
  • 1 large egg white, lightly beaten
  • 1 tablespoon water
  • 1 tablespoon coarse-grain sugar
4.5/5 (2 Votes)

Creamed Cauliflower with Herbed Crumb Topping (CL)

Creamed Cauliflower with Herbed Crumb Topping (CL)

By

Cooking Light DECEMBER 2004

  • 6 (1-ounce) slices sourdough bread
  • 10 cup coarsely chopped cauliflower florets (about 2 heads)
  • 4 teaspoons butter, divided
  • 3 cups chopped leek (about 4 large)
  • 6 garlic cloves, minced and divided
  • 1/2 cup all-purpose flour
  • 3 1/2 cups 2% reduced-fat milk
  • 1 teaspoon salt, divided
  • 1 cup (4 ounces) grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 tablespoons finely chopped fresh parsley
  • 2 teaspoons chopped fresh thyme
4.5/5 (4 Votes)

Orange Rolls (CL)

Orange Rolls (CL)

By

Southern Living FEBRUARY 2007

  • 1 (1/4-oz.) envelope active dry yeast
  • 1 teaspoon sugar
  • 1/4 cup warm water (100º to 110º)
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup milk
  • 1 tablespoon fresh lemon juice
  • 4 1/2 cups bread flour
  • 1/4 teaspoon ground nutmeg
  • 1/4 to 1/2 cup bread flour
  • Honey Topping
  • 1 cup coarsely chopped pecans (optional)
  • Fresh Orange Glaze
0/5 (0 Votes)

Potluck Potato Casserole (CL)

Potluck Potato Casserole (CL)

By

Lenna Watson, Cooking Light NOVEMBER 2005

  • 1 1/2 cups fat-free sour cream
  • 1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons minced fresh onion
  • 5 teaspoons butter, melted
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 (30-ounce) package frozen hash browns, thawed (such as Ore-Ida)
  • 1 (10.75-ounce) can reduced-fat cream of chicken soup (such as Campbell's Healthy Request)
  • Cooking spray
  • 1 cup coarsely crushed cornflakes
  • 2 tablespoons chopped fresh parsley
0/5 (0 Votes)