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Recipes
Corn Bread Dressing
By Lv2Cook
Slice hard-cooked eggs in half lengthwise; carefully remove yolks
- 2 hard-cooked large eggs
- McPherson Corn Bread (below)
- 1 (12-ounce) can refrigerated fluffy buttermilk biscuits
- 1 1/2 teaspoons rubbed sage
- 1/2 teaspoon pepper
- 5 cups low-salt chicken broth
- 2/3 cup chopped celery
- 2/3 cup chopped onion
- 2 large egg whites lightly beaten
- Cooking spray
- MCPHERSON CORN BREAD
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups skim milk
- 2 large egg whites lightly beaten
- Cooking spray
Pan-Seared Pork Cutlets with Nectarine Salsa
By Lv2Cook
Combine first 6 ingredients; rub mixture over both sides of pork
- 2 teaspoons chili powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 (2 ounce) pork loin cutlets
- 1 teaspoon olive oil
- Cooking spray
- 1/2 cup bottled salsa
- 1/4 cup apricot preserves
- 4 cups sliced peeled nectarines
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh oregano
Orange, Onion, and Olive Salad
By Lv2Cook
Arrange orange slices and onion slices on a serving platter, and top with tuna and olive slices
- 4 navel oranges peeled and cut crosswise into thin slices
- 1/2 cup thinly sliced onion
- 1 (6-ounce) can chunk white tuna in water drained
- 1/4 cup sliced ripe olives
- 2 tablespoons white wine vinegar
- 2 tablespoons orange juice
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon cumin seeds
- 1/8 teaspoon crushed red pepper
- 1 garlic clove crushed
Winter-Garden Fruit Tart
By Lv2Cook
Place butter in a small saucepan; cook over medium heat 3 minutes or until lightly browned, stirring frequently
- 2 tablespoons butter
- 1/4 cup vegetable oil
- 2 1/4 cups all-purpose flour divided
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 10 tablespoons skim milk (10 to 12 tablespoons)
- Cooking spray
- 1 large egg white lightly beaten
- 1/2 cup chopped pecans
- 1 cup golden raisins
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/2 cup chopped dried apricots
- 1/2 cup packed brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon grated orange rind
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 (12-ounce) bag fresh or frozen cranberries
- 1/2 cup fresh orange juice
- 1 tablespoon apricot preserves melted
Pumpkin-Spice Bundt Cake
By Lv2Cook
Preheat oven to 350º. Combine first 6 ingredients; set flour mixture aside
- 3 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups fresh or canned pumpkin purée
- 1/2 cup applesauce
- 1 1/2 cups granulated sugar
- 1/2 cup stick margarine softened
- 3 large egg whites
- 2 teaspoons vanilla extract
- Cooking spray
- 3 tablespoons dark or light brown sugar
- 1 tablespoon dark rum
- 1 teaspoon skim milk
- 3 tablespoons powdered sugar
Grilled Hot Mussels with Lemon and Parsley
By Lv2Cook
Combine white wine, olive oil, and crushed red pepper in a shallow 2-quart baking dish
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- 1 tablespoon crushed red pepper
- 36 mussels scrubbed and debearded
- 2 lemons halved
- 1/4 cup coarsely chopped fresh parsley
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
Rutabaga Gratin
By Lv2Cook
Preheat oven to 400º. Place a nonstick skillet coated with cooking spray over medium heat until hot
- Cooking spray
- 1 cup vertically sliced onion
- 1/4 cup all-purpose flour
- 2 cups 1% low-fat milk
- 1/2 cup (2 ounces) shredded Swiss cheese
- 1/2 teaspoon dried rubbed sage
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 (15-ounce) cans diced rutabagas drained
- 1/3 cup dry breadcrumbs
Soft Spice Biscotti
By Lv2Cook
Preheat oven to 375º. Combine first 9 ingredients in a large bowl; beat at low speed of a mixer for 1 minute
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 1/2 cup sliced almonds
- 1/3 cup vegetable oil
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons water
- 2 large egg whites
- 1 large egg
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- Cooking spray
Miso Noodle Soup
By Lv2Cook
Heat oil in a large saucepan over medium heat
- 1 teaspoon dark sesame oil
- 1 teaspoon minced peeled fresh ginger
- 2 garlic cloves minced
- 3 (14 1/2-ounce) cans vegetable broth
- 2 cups chopped broccoli florets
- 1 cup diagonally sliced carrot (1/8-inch-thick)
- 1 cup vertically sliced onion
- 1 teaspoon chile paste
- 2 cups cooked Chinese egg noodles (4 ounces uncooked)
- 1/4 cup white miso
Coriander-Rubbed Tenderloin Crostini
By Lv2Cook
Trim fat from beef. Combine tenderloin, green onions, and next 4 ingredients (green onions through garlic) in a lar...
- 1 (18-ounce) beef tenderloin steak
- 2 tablespoons coarsely chopped green onions
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons chopped peeled fresh ginger
- 1 garlic clove minced
- 1/4 cup ground coriander
- 1/4 cup coarsely ground pepper
- Cooking spray
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup minced fresh cilantro
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon coarsely ground pepper
- 1 garlic clove minced
- 24 slices (1/4-inch-thick) plum tomato
- 12 slices (1-inch-thick) diagonally cut Italian bread (about 1 ounce) toasted
- Miso Mustard Sauce
- MISO MUSTARD SAUCE
- 1 cup plain fat-free yogurt
- 1/4 cup miso (soybean paste)
- 1 tablespoon wasabi powder (dried Japanese horseradish)
- 1 tablespoon Dijon mustard