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Recipes
Lemon-Rosemary Custard Cakes
By Lv2Cook
Preheat oven to 350º. Beat egg whites at medium-high speed of a mixer until foamy
- 3 large egg whites (at room temperature)
- 3/4 cup sugar divided
- 2 tablespoons stick margarine softened
- 1/4 cup all-purpose flour
- 1 teaspoon grated lemon rind
- 1/4 cup fresh lemon juice
- 1 teaspoon minced fresh rosemary
- Dash salt
- 3 large egg yolks
- 1 1/2 cups 1% low-fat milk
- Cooking spray
- 1 tablespoon sifted powdered sugar
Spiced Plum Butter
By Lv2Cook
Combine juice and plums in a large saucepan or Dutch oven
- 3/4 cup orange juice
- 4 pounds plums quartered
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Mushroom-Chive Pilaf
By Lv2Cook
Heat oil in a medium saucepan over medium-high heat
- 1 tablespoon olive oil
- 1/2 cup minced fresh onion
- 1 garlic clove minced
- 2 cups low-salt chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup uncooked basmati rice
- 1/4 cup chopped chives
- 1/4 cup thinly sliced green onions
- 1 (8-ounce) package mushrooms chopped
Cranberry Ice
By Lv2Cook
Combine all ingredients in a Dutch oven; bring to a boil
- 8 cups water
- 4 cups fresh cranberries
- 3 cups sugar
Pasta with Caramelized Onions, Mushrooms, and Bell Pepper
By Lv2Cook
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat
- 1 tablespoon olive oil
- Olive oil-flavored cooking spray
- 3 cups (about 8 ounces) sliced mushrooms
- 2 cups (3 × 1/4-inch) julienne-cut red bell pepper
- 2 garlic cloves minced
- 2 1/2 cups Caramelized Onions (about 8 cups uncooked)
- 1 cup low-salt chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
- 3/4 cup low-fat sour cream
- 1 tablespoon chopped fresh oregano
- OR
- 1 teaspoon dried oregano
- 8 cups hot cooked farfalle (about 1 pound uncooked bow tie pasta)
- Oregano sprigs (optional)
Pasta e Fagioli
By Lv2Cook
Sort and wash beans, and place in a large Dutch oven
- 1 pound dried navy beans
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1/2 cup sliced carrot
- 1/2 cup chopped celery
- 2 garlic cloves crushed
- 1 (28-ounce) can diced tomatoes undrained
- 9 cups water
- 1/4 teaspoon crushed red pepper
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 2 garlic cloves crushed
- 3/4 cup (about 4-ounces) uncooked medium elbow macaroni
- 1 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon black pepper
- 3/4 cup (3 ounces) grated fresh Parmesan cheese
Almond-Crusted Pork Tenderloin with Dried Cranberry-Apple Conserve
By Lv2Cook
Preheat oven to 425º. Trim fat from pork
- 2 (1-pound) pork tenderloins
- 2 cups fresh breadcrumbs
- 3 tablespoons sliced almonds finely chopped
- 1 tablespoon dried rosemary
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon salt
- 2 large egg whites lightly beaten
- Cooking spray
- Dried Cranberry-Apple Conserve
- Rosemary sprig (optional)
Red Wine-and-Rosemary Marinara
By Lv2Cook
Heat oil in a large saucepan over medium heat
- 1 tablespoon olive oil
- 1 cup chopped onion
- 4 garlic cloves minced
- 3/4 cup dry red wine
- 2 tablespoons honey
- 2 teaspoons dried basil
- 1 teaspoon dried rosemary crushed
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 (28-ounce) can crushed tomatoes
- 1 (6-ounce) can no-salt-added tomato paste
- 5 cups hot cooked linguine (about 10 ounces uncooked pasta)
Sauté of Chicken, Leeks, and Mushrooms
By Lv2Cook
Remove roots, outer leaves, and tops from leeks
- 2 small leeks trimmed
- 4 chicken thighs (about 1 pound) skinned
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon margarine
- 1/2 cup dry white wine
- 1/2 cup low-salt chicken broth
- 3 cups sliced shiitake mushroom caps (about 2 [3 1/2-ounce] packages)
- 1/4 cup evaporated skim milk
- 1/2 teaspoon dried tarragon
- 4 cups hot cooked brown rice
Spiced Pears in Red Wine
By Lv2Cook
Sprinkle lemon juice over pears; drain
- 2 tablespoons lemon juice
- 2 3/4 pounds Seckel pears (about 10 whole) peeled
- 1 (750-milliliter) bottle Merlot or other red wine
- 1/2 cup sugar
- 5 orange rind strips (3 × 1-inch)
- 1/2 cup orange juice
- 2 (3-inch) cinnamon sticks
- 1 star anise (optional)
- 5 teaspoons chopped crystallized ginger