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Recipes
Roast Beef, Cucumber, and Tomato Sandwiches
By Lv2Cook
Combine sugar, vinegar, and red pepper in a small bowl; stir well
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- Dash ground red pepper
- 2 cups very thinly sliced peeled cucumber
- 2 tablespoons thinly sliced green onions
- 3 tablespoons honey mustard
- 12 (1 1/4-ounce) slices rye bread
- 3/4 pound very thinly sliced lean deli roast beef
- 12 (1/4-inch-thick) slices tomato
Scalloped Potatoes with Cheese
By Lv2Cook
Preheat oven to 425º. Rub an 11 × 7-inch baking dish with cut sides of garlic halves; discard garlic
- 1 garlic clove halved
- Butter-flavored cooking spray
- 6 medium peeled red potatoes cut into 1/8-inch-thick slices
- 2 tablespoons margarine melted
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup (2 ounces) shredded Gruyère cheese
- 1 cup skim milk
Spicy Crusted Swordfish with Citrus-Walnut Sauce
By Lv2Cook
Combine first 6 ingredients in a bowl
- 2 tablespoons Italian-seasoned breadcrumbs
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 3 teaspoons extra-virgin olive oil divided
- 4 (6-ounce) swordfish steaks (about 1 inch thick)
- 1 cup water
- 2/3 cup uncooked couscous
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh mint
- 1/2 cup currants or raisins
- 1 teaspoon grated orange rind
- 1/2 cup fresh orange juice
- 2 tablespoons coarsely chopped toasted walnuts
- 1 tablespoon honey
- Cherry tomatoes (optional)
New England Boiled Dinner with Horseradish Sauce
By Lv2Cook
Trim fat from brisket. Place brisket in a large stockpot, and add water, pickling spice, and garlic
- 1 (3-pound) cured corned beef brisket
- 4 quarts water
- 1 teaspoon pickling spice
- 1 garlic clove halved
- 2 cups trimmed Brussels sprouts (about 12 ounces)
- 12 small boiling onions
- 6 medium carrots quartered
- 6 medium parsnips quartered
- 2 3/4 pounds rutabaga peeled and cut into 12 pieces (about 1 large)
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon dry mustard
- 1 tablespoon cider vinegar
- 1 tablespoon prepared horseradish
- 2 teaspoons margarine
Cranberry-Port Relish
By Lv2Cook
Carefully remove rind from orange using a vegetable peeler, making sure not to get any of the white pithy part of t...
- Rind of one medium orange
- 2 cups port or other sweet red wine
- 1 bay leaf
- 3 whole cloves
- 1/2 cup sugar
- 1 (12-ounce) bag fresh or frozen cranberries
Peanut Butter-Granola Gorp
By Lv2Cook
Preheat oven to 300º. Combine peanut butter and syrup in a small microwave-safe bowl
- 1/4 cup creamy peanut butter
- 1/4 cup maple-flavored syrup
- 1 cup low-fat granola with raisins (such as Kellogg's Low-fat Granola with Raisins)
- 32 tiny fat-free pretzels broken into small pieces
- Cooking spray
- 1/2 cup golden raisins
- 1/2 cup sweetened dried cranberries (such as Craisins)
Baked Grouper with Two-Pepper Relish
By Lv2Cook
Preheat oven to 375º. Combine first 9 ingredients in a bowl
- 1/3 cup chopped pitted kalamata olives
- 2 tablespoons minced fresh parsley
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 1 1/2 teaspoons minced fresh thyme
- OR
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1 yellow bell pepper roasted, peeled, and chopped
- 1 red bell pepper roasted, peeled, and chopped
- 1 garlic clove minced
- 6 (6-ounce) grouper fillets
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 1/3 cup dry white wine
- Thyme sprigs (optional)
Roast Beef Tenderloin with Portobello Mushroom-and-Escarole Gratin and Winter Vegetable Salad
By Lv2Cook
Prepare Winter Vegetable Salad: Preheat oven to 400º
- WINTER VEGETABLE SALAD
- 1/4 cup water
- 8 pearl onions peeled
- 2 small parsnips (cut in half) peeled
- OR
- 4 baby parsnips (cut in half) peeled
- 12 thin asparagus spears trimmed
- 8 baby carrots peeled
- 12 baby beets trimmed
- 1 tablespoon olive oil
- 3 (3 1/2-ounce) packages fresh shiitake mushrooms stems removed (about 4 cups)
- 1/2 cup chopped onion
- 2 garlic cloves minced
- 1 cup water
- 1/4 cup balsamic vinegar
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh tarragon
- OR
- 2 teaspoons dried tarragon
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- PORTOBELLO MUSHROOM-AND-ESCAROLE GRATIN
- 1 cup chopped onion
- 1 cup low-salt chicken broth
- 1/3 cup balsamic vinegar
- 1/4 cup dry red wine
- 1 teaspoon chopped fresh thyme
- OR
- 1/4 teaspoon dried thyme
- 1/2 teaspoon freshly ground pepper
- 1/8 teaspoon cumin seeds toasted and ground
- 3 garlic cloves minced
- 8 large portobello mushroom caps
- 14 cups torn escarole (about 1 bunch)
- 1 teaspoon unsalted butter
- 1/2 cup fresh bread crumbs
- 1/4 cup (1 ounce) crumbled goat cheese
- 1/4 cup (1 ounce) shredded fresh Parmesan cheese
- 3 tablespoons chopped flat-leaf parsley
- 1 tablespoon unsalted butter melted
- 1/2 teaspoon mustard seeds toasted and ground
- ROAST BEEF TENDERLOIN
- 2 teaspoons olive oil divided
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon ground cardamom
- 1 pound beef tenderloin
Scallop-Corn Chowder
By Lv2Cook
Melt margarine in a Dutch oven over medium heat
- 1 tablespoon margarine
- 1 cup chopped onion
- 1/2 cup diced celery
- 1/3 cup diced red bell pepper
- 1 garlic clove minced
- 1/4 cup all-purpose flour
- 1 1/2 cups diced red potatoes
- 1 cup frozen whole-kernel corn
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/8 teaspoon pepper
- 3 (8-ounce) bottles clam juice
- 1/2 cup water
- 1 pound bay scallops
- 1/4 cup chopped fresh parsley
Spicy Bistro Steak Subs
By Lv2Cook
Melt margarine in a large nonstick skillet over medium-high heat
- 1 tablespoon stick margarine
- 2 garlic cloves minced
- 1 pound thinly sliced lean deli roast beef
- 2 tablespoons ketchup
- 4 teaspoons Worcestershire sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground red pepper
- 1 (12-ounce) can dark beer
- 6 (2 1/2-ounce) hoagie rolls with sesame seeds cut half lengthwise
- Carrot curls and olives (optional)