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Cooking Light

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April, 2006

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beef(3) | breakfast(3) | chicken(12) | crab(4) | desserts(9) | duck(2) | fish(14) | fruit(9) | lamb(3) | main(36) | nuts(5) | oysters(2) | pasta(4) | pork(5) | salad(10) | salmon(4) | sauce(2) | shrimp(3) | sides(11) | soup(2)

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Bacon, Potato, and Gruyère Soufflé

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Blazin' Baked Beans

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Broiled Salmon with Marmalade-Dijon Glaze

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Chicken Enchiladas with Salsa Verde

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Cold Asian Noodle Salad with Ponzu Vinaigrette

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Crab Cakes

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Crab Cakes with Red Pepper Mayonnaise

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Double Chocolate Soufflés with Warm Fudge Sauce

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Lemon Tartar Sauce

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Lemon-Arugula Chicken Paillard

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Marinated Lamb with Orange Chimichurri

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Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

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Mongolian Hot Pot

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Noodle Salad with Shrimp and Mint

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Orange-Scented Couscous Salad with Almonds, Cilantro, and Cucumber

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Oysters Chesapeake

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Shrimp Cilantro Fried Rice

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Spiced Pork with Bourbon Reduction Sauce

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Sweet Potato Soufflé

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Szechuan Green Beans with Ground Pork

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Walnut Coffee Cake

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Wild Mushroom and Chicken Stir-Fry

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Fava Bean Risotto with Fresh Mozzarella and Prosciutto

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Arborio Rice, Parmesan, and Green Pea Pancakes

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Braided Salmon

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