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    77 Recipes

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    From Cooking Light September 2009. Serving size is 1 1/4 cups of etouffee and 2/3 cup rice.

    Recipe #518491

    From Bon Appétit December 2011 via Lightly salting a center-cut tenderloin, a.k.a. chateaubriand, overnight allows the salt to penetrate this luxurious roast and keep it extra-flavorful and juicy. Prep time does not include overnight salting or the 2 hours required to bring the beef to room temperature. ETA: I made this for our Easter dinner and the crust is wonderful. For the breadcrumbs, I used Texas toast and 1 slice would generate enough breadcrumbs. I made the crust mixture in my min Prep food processor and it was definitely pushing the envelope on the volume. I started with a 5 pound tenderloin and there was plenty of crust. The tenderloin as quite thin on one end and quite thick on the other. I cooked it for 35 minutes and let it sit for 20 minutes. The thick end was very rare and the thin end was medium well.

    Recipe #515505

    From Cooking Light April 2009.

    Recipe #514101

    From Cooking Light April 2009. "The beauty of this dish is you can make it year-round; however, it's great in the spring and summer, when fresh basil is plentiful. It is also a nice light supper or lunch option. I use kitchen shears to chop the fresh basil."

    Recipe #514099

    From Cooking Light April 2009. Comfort food is perfect for family night, so dish up a hearty pork dish with a tangy salsa topping. A quick and hearty rice-and-beans side dish complements the roast.

    Recipe #514098

    From Cooking Light April 2009. Enjoy a quick steak dinner infused with fragrant Asian flavor. Spiced wonton chips that bake while the steak rests are an easy accompaniment.

    Recipe #514097

    From Cooking Light April 2009. Use a cast-iron skillet to create a brown crust on the scallops and cook them in a flash; broiling tomatoes intensifies their sweetness with minimal effort. Serve on fettuccine tossed with extra-virgin olive oil and grated lemon rind.

    Recipe #514096

    From Cooking Light April 2009. Finish the fish under the broiler to caramelize the glaze into a tasty browned crust.

    Recipe #514094

    This is a moist and delicious quick bread from a church cookbook called, ... not by bread alone. I have not made it with walnuts.

    Recipe #513942

    This sounds yummy. From Cooking Light January 2006. Note: Prep time does not include overnight refrigeration of sausage.

    Recipe #513939

    From Cooking Light Best Ever Slim-Down Recipes. This crust, made tender and flaky with heart-healthy olive oil, makes the perfect base for farm-fresh tomatoes and earthy-sweet basil. For a less expensive alternative to pine nuts, substitute toasted sunflower nuts.

    Recipe #513388

    From My son and his girlfriend made this for a Thank You dinner for us. It was very delicious and I don't like sweet potatoes!

    Recipe #513320

    From Cooking Light August 2008. Yellow-red Mr. Stripey tomatoes give this ice a light hue. Use red or purple tomatoes if you want a darker granita. Mixing purple basil with deep-green Italian basil yields a nuanced flavor and a lovely garnish. Cooking time is freezing time.

    Recipe #513169

    From Cooking Light August 2008. The key to obtaining the perfect sear on the scallops is to cook them in a very hot pan.

    Recipe #513157

    From Cooking Light August 2008.

    Recipe #513156

    Recipe #513154

    From Cooking Light August 2008. Leftover steak (Recipe #513152) adds substance to classic Italian bread salad. Toss vegetables with vinaigrette, and let stand at room temperature to draw out flavorful juices. With bread, vegetables, and meat, this dish doesn't need any accompaniments other than a glass of wine (try pinot noir). Note: Cooking time does not include 1 hour standing time for vegetables.

    Recipe #513153

    From Cooking Light August 2008. Chimichurri is a traditional tangy herb sauce from Argentina that's usually paired with grilled meat. Set aside half of the flank steak for Steak Panzanella another night. Note: The sauce makes 4 servings; the steak is 8 servings.

    Recipe #513152

    From Cooking Light August 2008. Coddling the egg makes it creamy but does not heat it to 160 degrees, the temperature required to kill bacteria. Use a pasteurized whole egg if you have safety concerns. If the chicken is already prepared it makes a super quick meal. It took me more time because I was waiting for the ingredients to lose some of the chill of the refrigerator. I made the salad dressing as directed and we thought it had wonderful garlicky flavor and liked that it was not the thick and creamy type of dressing. In step 2 when I added the egg and lemon juice, my dressing did not become "thick". Not sure I understand what the directions mean there. I plated my salads and individually added ingredients and then dressing since I prefer that method.

    Recipe #513151

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