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Recipes
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
Beef Tenderloin with Beaujolais Jus
By Lv2Cook
Trim the fat from tenderloin
- 1 (2 1/4-pound) beef tenderloin
- 5 teaspoons minced fresh thyme divided
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 1 (750-milliliter) bottle Beaujolais or other light, fruity red wine
- 1 (14 1/4-ounce) can fat-free beef broth
- 2 garlic cloves minced
- 1 tablespoon water
- 2 teaspoons cornstarch
- 1 teaspoon olive oil
- Cooking spray
Thai Scallops with Asparagus
By Lv2Cook
Combine the scallops and cornstarch
- 1 1/2 pounds sea scallops
- 1 tablespoon cornstarch
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons minced peeled fresh ginger
- 2 cloves garlic minced
- 2 cups (2-inch) sliced asparagus (about 1/2 pound)
- 1/2 cup fat free less sodium chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon chile purée with garlic sauce
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon grated lemon rind
- 2 cups hot cooked long-grain rice
- Basil Sprigs (optional)
Farfalle with Red Caesar Dressing
By Lv2Cook
Combine first 8 ingredients in a large bowl; stir well with a whisk
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice
- 1 tablespoon anchovy paste
- 1/8 teaspoon freshly ground pepper
- 2 garlic cloves crushed
- 1 (10 3/4-ounce) can tomato purée
- 6 cups hot cooked farfalle (about 5 cups uncooked bow tie pasta)
- 1/2 cup chopped fresh parsley
Tarragon-Roasted Chicken with Mushrooms and Potatoes
By Lv2Cook
Preheat oven to 500º. Remove and discard giblets and neck from the chicken
- 1 (3-pound) roasting chicken
- Cooking spray
- 8 tarragon sprigs
- 4 medium red potatoes (about 1 1/4 pounds) halved
- 1/2 teaspoon salt divided
- 1/2 teaspoon pepper divided
- 6 cups quartered mushrooms (about 1 pound)
Dried Cranberry-Apple Conserve
By Lv2Cook
Combine first 5 ingredients; cover fruit mixture, and let stand 30 minutes
- 2 cups sweetened dried cranberries (such as Craisins)
- 1 1/2 cups boiling water
- 1/3 cup diced dried apple
- 1/4 cup raisins
- 1 tablespoon minced crystallized ginger
- 1/3 cup white wine vinegar
- 3 tablespoons sugar
- 1/8 teaspoon ground red pepper
- Dash ground allspice
- Dash ground cinnamon
- Dash ground ginger
- 1/4 cup red plum or raspberry jam
Spinach, Ham, and Grits Soufflé
By Lv2Cook
Preheat oven to 375º. Place a large saucepan coated with cooking spray over medium-high heat until hot
- Cooking spray
- 1/4 pound lean country ham finely chopped
- 1 1/2 cups skim milk
- 1 (10 1/2-ounce) can low-salt chicken broth
- 3/4 cup uncooked quick-cooking grits
- 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 (13 1/2-ounce) can chopped spinach drained and squeezed dry
- 4 large egg whites (at room temperature)
Oatmeal-Onion Batter Bread
By Lv2Cook
Combine 1 cup warm water, 1/2 cup oats, and brown sugar in a small bowl
- 1 1/4 cups warm water (105º to 115º) divided
- 1 cup plus 1 teaspoon quick-cooking oats divided
- 2 tablespoons brown sugar
- 1 package dry yeast
- 3 cups all-purpose flour
- 3/4 cup minced onion
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- Cooking spray
Tomato-Stuffed Roasted Eggplant with Feta
By Lv2Cook
Preheat oven to 500º. Cut each eggplant half lengthwise into 1/4-inch-thick slices starting 1 inch from stem end
- 2 medium eggplant (about 2 pounds) cut in half lengthwise
- 1 1/4 cups slices (1/4-inch-thick) plum tomato (about 4 tomatoes)
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 garlic cloves minced
- 1/4 cup (1 ounce) crumbled Feta cheese
- Basil sprigs (optional)