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California Crab Pot Stickers with Kiwi Sauce

California Crab Pot Stickers with Kiwi Sauce

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Prepare filling: Combine first 8 ingredients in a large bowl

  • FILLING
  • 1 pound lump crabmeat drained and shell pieces removed
  • 1/4 cup minced green onions
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon grated peeled fresh ginger
  • 1/4 teaspoon chile purée with garlic sauce
  • 2 (10-ounce) packages frozen chopped spinach drained, thawed, and squeezed dry
  • 1 large egg white lightly beaten
  • 1 garlic clove crushed
  • POT STICKERS
  • 30 won ton wrappers
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon chile purée with garlic sauce
  • 1/4 teaspoon grated orange rind
  • 2 tablespoons vegetable oil divided
  • KIWIFRUIT SAUCE
  • 3 peeled kiwifruit (about 3/4 pound)
  • 1/3 cup soft tofu drained
  • 2 tablespoons seasoned rice vinegar
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Potato-Portobello Salad

Potato-Portobello Salad

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Place potato in a saucepan, and cover with water; bring to a boil

  • 5 cups (1/4-inch-thick) sliced red potato (about 2 1/4 pounds)
  • 1/2 cup sliced green onions
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons lemon juice
  • 2 tablespoons capers
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon black pepper
  • 8 garlic cloves minced
  • 2 portobello mushroom caps thinly sliced
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Romaine Salad with Tangy Lemon-Dijon Dressing

Romaine Salad with Tangy Lemon-Dijon Dressing

By

Combine first 7 ingredients in a small bowl, and stir with a whisk until well-blended

  • 1/4 cup water
  • 3 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves minced
  • 8 cups torn romaine lettuce
  • 1/4 cup finely chopped red onion
  • Cracked pepper (optional)
  • 6 tablespoons plain croutons
0/5 (0 Votes)

Skillet Shrimp and Vegetables

Skillet Shrimp and Vegetables

By

Preheat broiler. Line a broiler pan with foil; coat with cooking spray

  • Cooking spray
  • 1 1/2 cups (1/4-inch) cubed peeled eggplant
  • 1 cup cubed green bell pepper
  • 1 cup cubed zucchini
  • 1 cup coarsely chopped red onion
  • 2 garlic cloves peeled
  • 2 teaspoons olive oil
  • 3/4 pound large shrimp peeled
  • 2 cups drained canned no-salt-added whole tomatoes coarsely chopped
  • 1 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 6 pitted ripe olives quartered
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Mediterranean Salad with Zesty Lemon Vinaigrette

Mediterranean Salad with Zesty Lemon Vinaigrette

By

Steam green beans, covered, 3 minutes or until tender

  • 2 cups cut (2-inch) green beans
  • 2 cups chopped tomatoes
  • 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans) rinsed and drained
  • 1 (4-ounce) package crumbled Feta cheese
  • Zesty Lemon Vinaigrette
  • 1 (1 1/4-pound) eggplant cut into 12 (1/4-inch-thick) slices
  • Cooking spray
  • 6 slices (1/4-inch-thick) zucchini
  • 6 red bell pepper rings
  • 6 green bell pepper rings
  • 2 cups thinly sliced fennel bulb (about 1 large)
  • 4 cups gourmet salad greens
  • 2 cups plain croutons
  • ZESTY LEMON VINAIGRETTE
  • 1/2 cup lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons water
  • 1 tablespoon chopped fresh oregano
  • OR
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon fennel seeds crushed
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves minced
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Summer-Girl Soda

Summer-Girl Soda

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Press raspberries through a sieve over a bowl; discard seeds

  • 3/4 cup raspberries
  • 1/2 teaspoon sugar
  • 1 1/4 cups vanilla low-fat ice cream divided
  • 1 1/2 cups club soda chilled and divided
  • 1 cup raspberry sherbet
  • 1 cup orange sherbet
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Oyster Dressing

Oyster Dressing

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Preheat oven to 350º. Melt margarine in a Dutch oven over medium-high heat

  • 2 tablespoons margarine
  • 1 1/2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 2 garlic cloves minced
  • 12 cups (1-inch) cubed French bread (about 1 pound)
  • 2 cups herb-seasoned stuffing mix
  • 1/2 cup water
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 4 (10-ounce) containers standard oysters undrained
  • 1 cup chopped green onions
  • 1/2 cup finely shredded Parmesan cheese
  • Cooking spray
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Curried Lentil Soup

Curried Lentil Soup

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Heat oil in a large Dutch oven over medium-high heat

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 1/4 teaspoons curry powder
  • 7 cups water
  • 3/4 cup lentils
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1 (14.5-ounce) can diced tomatoes undrained
  • Fresh basil (optional) fresh basil
0/5 (0 Votes)

Raspberry Lemonade

Raspberry Lemonade

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Combine 3/4 cup water and raspberries in a blender; process until smooth

  • 3 cups cold water divided
  • 1 cup fresh raspberries
  • 1 (6-ounce) can thawed lemonade concentrate undiluted
  • Mint sprigs (optional)
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Cajun Shrimp-and-Corn Bisque

Cajun Shrimp-and-Corn Bisque

By

Combine the first five ingredients in a Dutch oven, and bring to a boil

  • 4 cups fat-free milk
  • 2 cups diced peeled baking potato
  • 1 teaspoon Cajun seasoning for seafood (such as Chef Paul Prudhomme's Seafood Magic)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 (14 3/4-ounce) cans no-salt-added cream-style corn
  • 1 pound large shrimp peeled and deveined
0/5 (0 Votes)