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Sweet Onion, Tomato, and Corn Salad with Basil

Sweet Onion, Tomato, and Corn Salad with Basil

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Combine first 4 ingredients in a bowl; stir well, and set aside

  • 1 tablespoon chopped fresh basil
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 cup basil leaves
  • 2 large tomatoes thinly sliced
  • 1/2 cup thinly sliced Vidalia or sweet onion
  • 1 cup fresh white corn kernels (about 2 ears)
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Pan-Seared Scallops with Walnuts and Spiced Carrots

Pan-Seared Scallops with Walnuts and Spiced Carrots

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Combine first 7 ingredients in a small bowl

  • 1 teaspoon grated orange rind
  • 1/2 cup fresh orange juice
  • 1 tablespoon minced shallots
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 garlic clove minced
  • 1 1/2 pounds large sea scallops
  • 1 tablespoon sugar
  • 2 tablespoons coarsely chopped walnuts toasted
  • 1 tablespoon minced chives
  • Cooking spray
  • Spiced Carrots
  • SPICED CARROTS
  • 3 1/2 cups sliced carrot (1/4-inch-thick)
  • 2 tablespoons sugar
  • 2 tablespoons orange juice
  • 1 tablespoon margarine
  • Dash ground cinnamon
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Devilish Angel Food Cake

Devilish Angel Food Cake

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Preheat oven to 350º. Sift together first 4 ingredients in a bowl, and set aside

  • 2/3 cup sifted cake flour
  • 1/3 cup unsweetened cocoa
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 12 large egg whites
  • 1 teaspoon cream of tartar
  • 2 teaspoons warm water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup sugar
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Refried White Beans

Refried White Beans

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Heat oil in a large nonstick skillet over medium-high heat

  • 2 teaspoons vegetable oil
  • 1/2 cup finely chopped carrot
  • 1 cup chopped green onions
  • 3 large garlic cloves minced
  • 1 1/2 teaspoons ground cumin
  • 2 (15-ounce) cans cannellini beans or other white beans undrained
  • 1/4 cup chopped fresh cilantro
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Caramelized Pork over Lettuce

Caramelized Pork over Lettuce

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Place the sugar in a small, heavy saucepan over medium heat; cook 5 minutes or until golden (do not stir)

  • 2 tablespoons sugar
  • 2 tablespoons water
  • 2 tablespoons fish sauce
  • 1 1/2 teaspoons vegetable oil divided
  • Cooking spray
  • 1 1/2 pounds boned pork loin cut into 1-inch cubes
  • 1 (10 1/2-ounce) can low-salt chicken broth
  • 1/4 teaspoon black pepper
  • 1 (3-inch) cinnamon stick
  • 2 cups (2-inch) sliced green onions
  • 6 cups shredded romaine lettuce
  • 1/4 cup rice vinegar
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup minced fresh cilantro
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Provençale Pepper-Chicken Salad

Provençale Pepper-Chicken Salad

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Place each chicken breast half between 2 sheets of heavy-duty plastic wrap

  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1 teaspoon dried herbes de Provence
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves minced
  • Olive oil-flavored cooking spray
  • 3/4 cup chopped green onions
  • 1 (1 × 1/4-inch) julienne-cut green bell pepper
  • 1 (1 × 1/4-inch) julienne-cut red bell pepper
  • 1 (1 × 1/4-inch) julienne-cut yellow bell pepper
  • 1/4 cup sun-dried tomato sprinkles
  • 1/4 cup balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves minced
  • 6 cups gourmet salad greens
  • 1/4 cup niçoise olives
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Rosemary Swordfish on Vegetable Couscous

Rosemary Swordfish on Vegetable Couscous

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Combine first 3 ingredients, and stir well

  • 1 tablespoon olive oil
  • 2 teaspoons minced fresh rosemary
  • 1 garlic clove crushed
  • 6 (6-ounce) swordfish steaks
  • 1/2 cup diced carrot
  • 1/2 cup diced zucchini
  • 3 tablespoons chopped pitted kalamata olives
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (14 1/4-ounce) can no-salt-added chicken broth
  • 1 cup uncooked couscous
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Cooking spray
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Sliced Cantaloupe and Blackberries with Almond Cream

Sliced Cantaloupe and Blackberries with Almond Cream

By

Combine first 4 ingredients in a small bowl, and beat at high speed of a mixer until smooth

  • 1/2 cup tub-style fat-free cream cheese softened
  • 2 tablespoons powdered sugar
  • 1 tablespoon 1% low-fat milk
  • 1/4 teaspoon almond extract
  • 1/2 cantaloupe (2 1/2-pound) peeled, seeded, and cut lengthwise into 1/4-inch-thick slices
  • 1 cup blackberries
  • 4 teaspoons sliced almonds toasted
  • Mint sprigs (optional)
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Mexicali Crab Cakes

Mexicali Crab Cakes

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Preheat oven to 450º. Melt margarine in a large nonstick skillet over medium heat

  • 1 1/2 tablespoons stick margarine
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red bell pepper
  • 1 1/2 teaspoons chopped seeded jalapeño pepper
  • 1/4 cup light mayonnaise
  • 1 teaspoon chopped fresh cilantro or parsley
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 large egg lightly beaten
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup chopped green onions
  • 1 pound lump crabmeat shell pieces removed
  • 1 (8 3/4-ounce) can no-salt-added whole-kernel corn drained
  • 1 cup finely crushed cornflakes
  • Cooking spray
  • 1 1/4 cups cocktail sauce or medium-hot salsa
  • Cilantro sprigs (optional)
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Sweet Fennel Paste

Sweet Fennel Paste

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Place all ingredients in a blender; process until almost smooth

  • 2/3 cup coarsely chopped fennel bulb
  • 1/3 cup applesauce
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seeds
  • 2 teaspoons vegetable oil
  • 1 teaspoon prepared horseradish
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
0/5 (0 Votes)