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Salmon with Asparagus Couscous & Chocolate Cake

Refreshing flavors and easy-to-make recipes make this a perfect combination for all occasions.

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When you’re feeling energetic enough to invite some friends over, consider this full-flavored Garden Gazpacho chilled vegetable soup. You can make and chill it ahead so there’s no last-minute fuss.

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recipe

Ingredients:

  • 4 cups vegetable juice
  • 1 can (14.5 ounces) recipe-ready diced tomatoes, undrained
  • 1/3 cup lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon ground black pepper
  • 3 cups (about 3 medium) peeled, seeded and chopped cucumbers
  • 1 small green bell pepper, chopped
  • 1/2 cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • Sour cream or plain yogurt (optional)

Directions:

COMBINE vegetable juice, tomatoes with juice, lemon juice, oil, vinegar, garlic, hot pepper sauce, and black pepper in large bowl. Ladle into food processor or blender (in batches, if necessary); cover. Process until smooth.

POUR into soup tureen; add cucumbers, bell pepper, and onion. Stir in cilantro. Cover; refrigerate until ready to serve. Serve with sour cream.

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nutrition

Nutrition Facts

Serving Size: servings

Servings Per Recipe: 6

  • Calories: 110
  • Total Fat: 5g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 560mg
  • Carbohydrates: 16g
  • Dietary Fiber: 3g
  • Sugars: 10g
  • Protein: 3g
  • Vitamin A: 20% of DV
  • Vitamin C: 60% of DV
  • Calcium: 6% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Team this Lemon-Dill Salmon with asparagus and couscous for a flavorful 30-minute meal.

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recipe

Ingredients:

  • Nonstick cooking spray
  • 4 (6 ounces each) salmon fillets
  • 2 teaspoons chopped fresh dill
  • 1 MAGGI Vegetable Flavor Bouillon Cube, crushed
  • 3/4 teaspoon lemon pepper
  • 1 3/4 cups water
  • 1/2 to 3/4 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 1 cup chopped asparagus tips or broccoli florets
  • 2 cloves garlic, finely chopped
  • 1 cup whole-wheat couscous
  • Lemon wedges (optional)

Directions:

PREHEAT oven to 500° F. Coat rack of grill pan with nonstick cooking spray. Place salmon on prepared rack. Sprinkle evenly with dill, vegetable bouillon and lemon pepper.

BAKE for 10 minutes or until salmon flakes easily when tested with a fork.

COMBINE water, chicken bouillon, asparagus and garlic in medium saucepan. Bring to a boil; reduce heat to medium-low. Cover; cook for 3 minutes or just until asparagus is crisp-tender. Stir in couscous. Remove from heat. Cover; let stand for 5 minutes. Fluff couscous with fork. Serve salmon over couscous. Serve with lemon wedges.

reviews

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  •  Star(s)

    Exquisitely Gourmet

    Judie A. from Houston

    This is undoubtedly the easiest, most sophisticated meal I have ever prepared. I used a pine nut and couscous blend for the couscous, and made the vegetable bouillon into a sauce, since it wouldn't crush, but otherwise cooked the recipe as it read. I got such rave reviews from the family that I'll probably make this again soon.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 535
  • Calories from Fat: 174
  • Total Fat: 19g (30% of DV)
  • Saturated Fat: 4g (18% of DV)
  • Cholesterol: 100mg (33% of DV)
  • Sodium: 632mg (26% of DV)
  • Carbohydrates: 48g (16% of DV)
  • Dietary Fiber: 8g (31% of DV)
  • Sugars: 1g
  • Protein: 43g
  • Vitamin A: 7% of DV
  • Vitamin C: 13% of DV
  • Calcium: 6% of DV
  • Iron: 18% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Try this delicious and fun way to dress up a plain loaf of bread. It's an easy and quick alternative to standard garlic bread. Welsh Rarebit combines aged Cheddar Cheese and traditional seasonings to make this Hot Seasoned Cheese Bread a versatile and tasty alternative.

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recipe

Ingredients:

  • 1 package (11-oz.) STOUFFER'S Welsh Rarebit, defrosted according to pkg. directions
  • 1 (1-lb) loaf Italian or French bread, unsliced

Directions:

PREHEAT oven to 400°F.

SLICE bread into ¾-inch slices to within ¼-inch of bottom crust. Be careful not to slice through the bottom of the crust.

SPREAD welsh rarebit on both sides of each slice. Wrap loaf in foil, keeping top exposed.

BAKE for 25 to 30 minutes or until bread is browned and crispy.

reviews

Review This Recipe
  •  Star(s)

    hahah

    neenah from ohio

    this was good

  •  Star(s)

    Cheese Bread

    Yvette Hayes from STAFFORD, TX

    I didn't use welsh rarebit, instead I used swiss and monterray jack. Still, I will make again, because it's quick and simple. Thanks.

  •  Star(s)

    not enough cheese

    Kathy Perry from Euless, TX.

    I followed the recipe exactly. Everyone liked it but said it needed more cheese. Next time I make the cheese bread I will add a little more cheese.

  •  Star(s)

    EASY,EASY QUICK & EASY GOOD

    donnabaker baker from germantown, TN

    DELICIOUS AND EASY WAY TO ENTERTAIN FRIENDS WITHOUT THE WORK, AND GET THE COMPLIMENTS TOO. IF YOU WANT YOU COULD USE PIMENTO CHEESE OR HOT PEPPERJACK CHEESE FOR COLOR AND VARIATION. VERY GOOD!

  •  Star(s)

    HOT CHEESE BREAD

    Kim Tonagel from Abita Springs, LA

    INSTEAD OF WELSH RAREBIT WHY NOT TRY SLIED JALAPENO CHEESE, THE RED & GREEN PEPPERS WILL ADD A FESTIVE TOUCH TO YOUR HOLIDAY MEAL


nutrition

Nutrition Facts

Serving Size: 0

Servings Per Recipe: 24

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Create a homemade chocolate cake with ease!

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    recipe

    Ingredients:

    • CAKE
    • 6 oz. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar, melted and cooled
    • 3/4 cup 1 1/2 sticks butter or margarine
    • 1 1/4 cups granulated sugar
    • 1 teaspoon vanilla extract
    • 3 large eggs
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup milk
    • CREAMY CHOCOLATE FROSTING
    • 1/2 cup (1 stick) butter or margarine
    • 2 oz. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar
    • 2 1/2 cups powdered sugar, divided
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt
    • 2 to 3 tablespoon milk

    Directions:

    PREHEAT oven to 350° F. Grease two 9-inch-round baking pans or one 13 x 9-inch baking pan.

    FOR CAKE:
    BEAT
    sugar, butter and vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted chocolate. Combine flour, baking soda and salt; beat into creamed mixture alternately with milk.

    POUR into prepared baking pan(s).

    BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool for 20 minutes; invert onto wire rack(s) to cool completely.

    FROST with Creamy Chocolate Frosting.

    FOR CREAMY CHOCOLATE FROSTING:
    MICROWAVE
    butter and baking bar in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. The bar may retain some of its shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until melted. Cool to room temperature.

    BEAT 1 cup sugar, vanilla extract and salt into chocolate mixture until creamy. Gradually beat in remaining sugar alternately with milk until smooth. Makes 2 cups.

    reviews

    Review This Recipe
    •  Star(s)

      Chocolate cake

      J Castillo from Stratford, CT

      Overall cake was good- I could have baked it for less just to keep in some of the moisture-since the cake came out a little drier than I expected.

    •  Star(s)

      Make it Quicker too!

      Marilyn Morgan from Montgomery, IL

      This can be cooked in the microwave in about 8 minutes. Use a Tupperware Silicone baking form (bundt) and cook at full power. Makes a very moist cake! People are amazed to get a cake within 10 minutes.

    •  Star(s)

      WONERFUL

      Jamie Brown from LEES SUMMIT, MO

      I MADE THIS CAKE FOR A DINNER PARTY AND IT WAS LOVED BY ALL. I WILL MAKE THIS CAKE AGAIN AND AGAIN.

    •  Star(s)

      Easy does it.

      Ashley Cardenas from EVERETT, WA

      This is one of my absoulte favorite recipes to make. The cake turned out better than I thought it would and the icing was so very delicious. My family loves it!! I will definitely make this car again and again.

    •  Star(s)

      Simple Chocolate Cake

      Patricia Bradley from GREENSBORO, NC

      For any chocolate lover this cake is their dream come true, moist, melt-in-your mouth delight! Chocolate at it's best!

    •  Star(s)

      chocolate cake

      Kristi Thury from Tes, SD

      This cake was very good! I did not have semi-sweet chocolate on hand, so I used unsweetened chocolate. It still turned out very good. I will definately make it again! The frosting is very creamy & the cake is moist.

    •  Star(s)

      Not my idea of Chocolate cake!

      Freaky Girl from l8r, HI

      It wasn't quite as I expected! It turned out to be a TOTAL disaster, i made it a week ago, and it's still kept in the fridge!!! I certainly DID NOT like it!!!

    •  Star(s)

      Mmmmm

      Michelle from Tennessee

      I was looking for a simple & delicious chocolate cake recipe and I found it!! I will be making this recipe for a long time.

    •  Star(s)

      Simple Chocolate Cake

      Barbara Anderson from Lakeland, FL

      I've had this recipe for a long time and it's one of my favorites. It looks hard but it isn't. Delicious cake every time I make it.

    •  Star(s)

      Simple chocolate cake

      Linda Zemlo from Florence, SC

      I made this 2 days ago when neighbors came for dinner they thought I was baking all day. It recieved great reviews.

    •  Star(s)

      Review for Simple Chocolate Cake

      Avery Edenfield from Kennesaw, Ga, United States

      Simply delicous. The only cake I've ever made that hasn't caved in or gone flat! Came out perfect!

    •  Star(s)

      Review for Simple Chocolate Cake

      emily fehr from minnespolis, minnesota, united states

      well i must say this looks like a really good cake and all i really have to say this recipe does not look easy and the recipe said it was a easy cake to make but other then that i really like you web site and love all your recipes -emily


    nutrition

    Nutrition Facts

    Serving Size: 10 servings

    Servings Per Recipe: 0

    • Calories: 660
    • Calories from Fat: 290
    • Total Fat: 32g (49% of DV)
    • Saturated Fat: 19g (97% of DV)
    • Cholesterol: 125mg (42% of DV)
    • Sodium: 470mg (19% of DV)
    • Carbohydrates: 90g (30% of DV)
    • Dietary Fiber: .5g (3% of DV)
    • Sugars: 67g
    • Protein: 7g
    • Vitamin A: 15% of DV
    • Vitamin C: 0% of DV
    • Calcium: 6% of DV
    • Iron: 8% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

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