8 cooking light magazin Recipes

  • Cooking Light Magazine's Chicken Parmesan
    boneless chicken breasts, egg, lightly beaten and
    5 More
    boneless chicken breasts, egg, lightly beaten, italian seasoned breadcrumbs, butter or 2 tbsp margarine, spaghetti sauce, mozzarella cheese, shredded, parmesan cheese, grated
    45 min, 7 ingredients
  • Cooking Light Magazine Pad Thai
    tamarind paste, water (boiling ), fish sauce, rice vinegar and
    16 More
    tamarind paste, water (boiling ), fish sauce, rice vinegar, granulated sugar, cayenne pepper, peanut oil or 4 tbsp vegetable oil, dried rice noodles, about 1/8 inch wide (the width of linguine), eggs, table salt, shrimp, peeled and deveined, if desired (31/35 count ), garlic cloves, minced, shallot, minced, dried shrimp, chopped fine (optional), thai salted preserved radish (optional), unsalted dry roasted peanuts, chopped, bean sprouts (6 oz), scallions, green parts only , sliced thin on sharp bias, fresh cilantro leaves (optional), lime wedge
    35 min, 20 ingredients
  • Salsa Picante from Cooking Light Magazine Salsa Picante from Cooking Light Magazine
    onion, coarsely chopped, cilantro leaf and
    6 More
    onion, coarsely chopped, cilantro leaf, jalapeno pepper, coarsely chopped, garlic clove, coarsely chopped, diced tomatoes, undrained, fresh lime juice, salt, diced tomatoes, drained
    20 min, 8 ingredients
  • Citrus Chicken From Cooking Light Magazine Citrus Chicken From Cooking Light Magazine
    orange juice, fresh lime juice, thyme, chopped and
    7 More
    orange juice, fresh lime juice, thyme, chopped, garlic, minced, orange rind, grated, salt, red pepper, ground, chicken breasts, skinned, olive oil, spinach
    10 ingredients
  • Lemon-Splashed Shrimp Salad...adapted from Cooking Light Magazin Lemon-Splashed Shrimp Salad...adapted from Cooking Light Magazin
    water, cork screw pasta (i used ronzoni smart taste) and
    7 More
    water, cork screw pasta (i used ronzoni smart taste), peeled and deveined large shrimp, halved cherry tomatoes, chopped fresh cilantro, grated lemon rind, fresh lemon juice, extra virgin olive oil, kosher salt
    20 min, 9 ingredients
  • Apricot Coconut Bars from Fine Cooking Magazine Apricot Coconut Bars from Fine Cooking Magazine
    all-purpose flour (1 cup plus 2 tbsp.), sugar, table salt and
    10 More
    all-purpose flour (1 cup plus 2 tbsp.), sugar, table salt, cold unsalted butter, cut into 1/2-inch pieces (plus more for the pan ), light brown sugar, extra large egg, apricot jam, all-purpose flour, baking powder, table salt, almond extract, diced dried apricot (about 6 oz.), sweetened flaked coconut
    1 hour 20 min, 13 ingredients




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