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Pan-Seared Scallops with Chili Cream Sauce

Pan-Seared Scallops with Chili Cream Sauce

By

Combine scallops and 2 tablespoons flour in a large zip-top bag; seal bag and shake gently to coat scallops

  • 1 1/2 pounds sea scallops
  • 2 tablespoons plus 2 teaspoons all-purpose flour divided
  • 1 teaspoon vegetable oil
  • 1 teaspoon margarine
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 3/4 cup 1% low-fat milk
  • 2 tablespoons chopped fresh cilantro
  • Fresh cilantro sprigs
0/5 (0 Votes)

Date-Nut-Carrot Bread

Date-Nut-Carrot Bread

By

Preheat oven to 350º. Combine water, dates, and raisins in a bowl; let stand 15 minutes

  • 3/4 cup hot water
  • 1/2 cup pitted dates chopped
  • 1/2 cup golden raisins
  • 1 cup shredded carrot
  • 1/2 cup coarsely chopped walnuts
  • 3 tablespoons vegetable oil
  • 2 large eggs
  • 1 large egg white
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • Cooking spray
0/5 (0 Votes)

Red Velvet Cake

Red Velvet Cake

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Preheat oven to 350º. Coat 2 (9-inch) round cake pans with cooking spray, and dust with 1 tablespoon flour

  • Cooking spray
  • 1 tablespoon all-purpose flour
  • 1 2/3 cups sugar
  • 5 tablespoons vegetable shortening
  • 1 large egg white
  • 1 large egg
  • 3 tablespoons unsweetened cocoa
  • 1 (1-ounce) bottle red food coloring
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1 1/4 teaspoons vanilla extract
  • 1 tablespoon white vinegar
  • 1 teaspoon baking soda
  • Cooked Buttercream Frosting
  • COOKED BUTTERCREAM FROSTING
  • 1 cup fat-free milk
  • 7 tablespoons all-purpose flour
  • 12 tablespoons light butter chilled
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
5/5 (1 Votes)

Praline Pudding Cake

Praline Pudding Cake

By

Preheat oven to 350º. Combine brown sugar and 1 tablespoon flour in a small bowl

  • 3/4 cup packed dark brown sugar
  • 1 1/4 cups plus 1 tablespoon all-purpose flour divided
  • 3/4 cup granulated sugar
  • 1/3 cup chopped pecans
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 1% low-fat milk
  • 2 tablespoons stick margarine or butter melted
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cups boiling water
  • 2 cups frozen fat-free whipped topping thawed
  • Chopped pecans (optional)
0/5 (0 Votes)

Broccoli with Garlic

Broccoli with Garlic

By

Steam broccoli, covered, 4 minutes

  • 5 cups broccoli florets (about 1 pound)
  • 1 teaspoon vegetable oil
  • 2 teaspoons minced seeded jalapeño pepper
  • 14 garlic cloves minced (about 3 tablespoons)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon rice vinegar
0/5 (0 Votes)

Rosemary Potato Wedges

Rosemary Potato Wedges

By

Preheat oven to 450º. Cut each potato lengthwise into 6 wedges

  • 1 3/4 pounds red potatoes (5 whole)
  • 1 tablespoon olive oil
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
0/5 (0 Votes)

Skillet-Seared Salmon with Curried Pineapple Essence

Skillet-Seared Salmon with Curried Pineapple Essence

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Combine first 4 ingredients in a saucepan

  • 1 1/2 cups (1-inch) cubes fresh pineapple
  • 1/2 cup rice vinegar
  • 1/2 teaspoon curry powder
  • 1 garlic clove minced
  • 1 teaspoon cracked pepper
  • 6 (6-ounce) salmon fillets (1 inch thick)
  • 1 teaspoon kosher salt
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground coriander
  • 1 tablespoon black pepper
  • 1 tablespoon ground allspice
  • 1 tablespoon ground cardamom
  • 1 tablespoon ground cloves
  • 1 tablespoon ground ginger
  • 1 1/2 tablespoons vegetable oil
0/5 (0 Votes)

Meringue with Peaches and Blackberries

Meringue with Peaches and Blackberries

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Preheat oven to 275º. Cover a baking sheet with parchment paper

  • 6 large egg whites (at room temperature)
  • 1 cup sugar divided
  • 1/4 cup ground toasted pecans
  • 6 cups sliced peeled peaches
  • 3 cups raspberries
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 2 cups blackberries
0/5 (0 Votes)

Sweet Curry Paste

Sweet Curry Paste

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Combine all ingredients, and stir well with a whisk

  • 1/2 cup mango chutney
  • 1/4 cup orange marmalade
  • 1 tablespoon dark sesame oil
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
0/5 (0 Votes)

Pan-Roasted Pork Tenderloin with Olives

Pan-Roasted Pork Tenderloin with Olives

By

Combine tomatoes and boiling water in a bowl; cover and let stand 20 minutes or until soft

  • 2 tablespoons sliced sun-dried tomatoes (about 6 pieces) packed without oil
  • 1/2 cup boiling water
  • 1/4 cup chopped green olives
  • 1/4 cup dry vermouth
  • 2 tablespoons lemon juice
  • 1 teaspoon chopped fresh rosemary
  • OR
  • 1/4 teaspoon dried rosemary
  • 1/8 teaspoon crushed red pepper
  • 2 garlic cloves minced
  • 1 teaspoon olive oil
  • 1 pound pork tenderloin
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 1 (10 1/2-ounce) can low-salt chicken broth
0/5 (0 Votes)