Menu Enter a recipe name, ingredient, keyword...

Lv2Cook's profile page

Recipes

Puréed Tomato-and-Almond "Salad"

Puréed Tomato-and-Almond Salad

By

Place almonds in a food processor; process until ground

  • 1/4 cup slivered almonds toasted
  • 1/2 teaspoon vegetable oil
  • 1/2 cup finely chopped onion
  • 1 garlic clove crushed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon saffron threads crushed
  • 1 (28-ounce) can plum tomatoes undrained
  • 1 tablespoon finely chopped fresh parsley
0/5 (0 Votes)

Quick-and-Easy Pizza Crust

Quick-and-Easy Pizza Crust

By

Combine first four ingredients in a large bowl; make a well in center of mixture

  • 2 cups bread flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 package quick-rise yeast
  • 3/4 cup warm water (120º to 130º )
  • 1 tablespoon olive oil
  • Cooking spray
  • 2 tablespoons cornmeal
0/5 (0 Votes)

Thai Shrimp-and-Pasta Salad

Thai Shrimp-and-Pasta Salad

By

Cook pasta in boiling water 9 1/2 minutes

  • 2 ounces uncooked linguine
  • 1/2 cup shredded carrot
  • 8 ounces medium shrimp cooked and peeled
  • 1 cup thinly sliced Boston lettuce leaves
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons chopped unsalted, dry-roasted peanuts
  • 1/4 cup fresh lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped green onions
  • 2 1/2 teaspoons sugar
  • 2 teaspoons vegetable oil
  • 1 teaspoon grated peeled fresh ginger
  • 2 garlic cloves minced
4/5 (1 Votes)

Farmers' Market Chicken

Farmers' Market Chicken

By

Combine the first 5 ingredients in a medium bowl; stir well with a whisk

  • 3 tablespoons tomato paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10 1/2-ounce) can low-salt chicken broth
  • 1 garlic clove minced
  • 2 tablespoons Italian-seasoned breadcrumbs
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1 tablespoon olive oil
  • 1 cup diced carrot
  • 1 cup diced red onion
  • 1 cup diced yellow squash
  • 1 cup diced zucchini
  • 2 tablespoons dry vermouth
  • 4 cups hot cooked long-grain rice
  • 2 teaspoons chopped fresh rosemary
0/5 (0 Votes)

Tequila Sunrise Pasta Quattro Fromaggio

Tequila Sunrise Pasta Quattro Fromaggio

By

Melt margarine in a large saucepan over medium heat

  • 1 tablespoon stick margarine or butter
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 (12-ounce) can evaporated skim milk
  • 1/4 cup (1 ounce) shredded Fontina cheese
  • 1/4 cup (1 ounce) crumbled Gorgonzola or other blue cheese
  • 1/4 cup (1 ounce) diced Camembert cheese
  • 6 cups hot cooked rigatoni (about 9 ounces uncooked pasta)
  • 2 tablespoons chopped fresh basil
  • 1/4 cup (1 ounce) finely grated fresh Parmesan cheese
0/5 (0 Votes)

Dried-Cherry Streusel Kuchen

Dried-Cherry Streusel Kuchen

By

Preheat oven to 375º. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife

  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 tablespoons chilled stick margarine or butter
  • 1 2/3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup low-fat buttermilk
  • 1/3 cup egg substitute
  • 3 tablespoons vegetable oil
  • 1 tablespoon amaretto (almond-flavored liqueur)
  • OR
  • 1 tablespoon water
  • 2 1/2 tablespoons vanilla extract
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon almond extract
  • 3/4 cup dried tart red cherries
  • Cooking spray
0/5 (0 Votes)

Spinach-and-Blue Cheese-Stuffed Chicken Breasts

Spinach-and-Blue Cheese-Stuffed Chicken Breasts

By

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat

  • 1 teaspoon vegetable oil divided
  • 1 1/4 cups finely chopped onion divided
  • 4 garlic cloves minced
  • 1/2 cup frozen chopped spinach thawed, drained, and squeezed dry
  • 2 tablespoons crumbled blue cheese
  • 1 teaspoon Dijon mustard
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1/4 teaspoon pepper
  • 1/3 cup dry white wine
  • 1/2 teaspoon dried thyme
  • 1 cup low-salt chicken broth
  • 2 tablespoons Dijon mustard
0/5 (0 Votes)

Oatmeal-Spice Cookies

Oatmeal-Spice Cookies

By

Preheat oven to 350º. Combine first 6 ingredients in a small bowl, and set aside

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup stick margarine softened
  • 3 tablespoons light-colored corn syrup
  • 1 1/2 teaspoons vanilla extract
  • 2 large egg whites
  • 1 large egg
  • 3 cups quick-cooking oats
  • 1 1/3 cups raisins
  • Cooking spray
0/5 (0 Votes)

Pear-Walnut Muffins

Pear-Walnut Muffins

By

Preheat oven to 400º. Combine first 6 ingredients in a medium bowl; stir well

  • 1 1/2 cups all-purpose flour
  • 2/3 cup firmly packed brown sugar
  • 1/2 cup whole-wheat flour
  • OR
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 cups finely chopped pear
  • 1/3 cup chopped walnuts toasted
  • 3/4 cup 2% low-fat milk
  • 2 tablespoons vegetable oil
  • 1 large egg lightly beaten
  • Cooking spray
  • 1 tablespoon granulated sugar
0/5 (0 Votes)

Winter-Greens Slaw with Warm Bacon Dressing

Winter-Greens Slaw with Warm Bacon Dressing

By

Heat a large nonstick skillet over medium-high heat

  • 1/2 cup sliced onion
  • 1/4 cup fat-free cream cheese softened
  • 1/4 cup skim milk
  • 2 teaspoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon honey
  • 1/8 teaspoon pepper
  • 2 cups thinly sliced kale
  • 2 cups thinly sliced beet greens
  • 2 cups thinly sliced Swiss chard
  • 2 turkey-bacon slices cooked and chopped
0/5 (0 Votes)