Lv2Cook's profile page
Recipes
Semolina Pudding Cake
By Lv2Cook
Place 1/2 cup sugar in a small heavy saucepan over medium heat, and cook until sugar is golden (about 5 minutes)
- 1 cup sugar divided
- Cooking spray
- 4 cups skim milk
- 1 piece (3-inch) vanilla bean split lengthwise
- OR
- 1 tablespoon vanilla extract
- 3/4 cup plus 1 tablespoon semolina flour (pasta flour)
- Dash salt
- 3 large eggs lightly beaten
- 1/4 teaspoon ground nutmeg
Linguine with Spicy Beef and Artichokes
By Lv2Cook
Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble
- 1/2 pound ground round
- 2 cups low-fat vegetable primavera spaghetti sauce
- 1 cup water
- 2 tablespoons tomato paste
- 1/2 teaspoon crushed red pepper
- 3 garlic cloves crushed
- 1 (14-ounce) can quartered artichoke hearts drained
- 5 cups hot cooked linguine (about 10 ounces uncooked pasta)
Mango-Lime Ice
By Lv2Cook
Combine first 5 ingredients in a food processor, and process until smooth
- 2 cups chopped peeled ripe mango (about 1 1/2 pounds)
- 1 1/4 cups sugar
- 1 cup water
- 1/3 cup fresh lime juice
- 1 1/2 tablespoons grated orange rind
- Thin lime wedges (optional)
Turkey Scaloppine with Apricot-Ginger Sauce
By Lv2Cook
Combine turkey tenderloin, all-purpose flour, salt, and pepper in a large zip-top plastic bag; seal and shake to co...
- 1/2 pound turkey tenderloin cut into 3 × 1/2-inch wide strips
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons vegetable oil
- Cooking spray
- 1 cup green bell pepper strips
- 2 tablespoons minced shallots
- 1 teaspoon minced peeled fresh ginger
- 2/3 cup apricot nectar
- 2/3 cup low-salt chicken broth
- 1 tablespoon chopped dried apricots
- 1 tablespoon currants
- 2 teaspoons brown sugar
- 2 teaspoons balsamic vinegar
Pineapple Gazpacho
By Lv2Cook
Place first 9 ingredients in a blender or food processor; process until minced
- 1/2 cup coarsely chopped yellow bell pepper
- 1/4 cup pineapple juice
- 1/4 cup chopped onion
- 2 teaspoons rice vinegar
- 1/2 teaspoon habañero pepper sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 (1 1/2-pound) cored peeled pineapple cut into thin chunks
- 1 medium cucumber peeled, seeded, and quartered
- 1 tablespoon brown sugar
- 1/4 cup finely diced seeded, peeled cucumber
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced green bell pepper
- 1/4 cup chopped fresh cilantro
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
Seared Duck Breast with Bulgur Salad and Orange Dressing
By Lv2Cook
Preheat oven to 400º. Bring broth to a boil, and add bulgur
- 1 cup homemade or canned vegetable broth
- 1/2 cup uncooked bulgur or cracked wheat
- 2 cups (1/2-inch) cubed peeled sweet potato
- Cooking spray
- 1/4 cup dried cranberries
- 1 cup boiling water
- 1 cup coarsely chopped gourmet salad greens
- 1/2 teaspoon salt divided
- 1/2 teaspoon pepper divided
- 1/4 cup thawed frozen orange juice concentrate undiluted
- 2 teaspoons olive oil
- 1 teaspoon chopped shallots
- 1 teaspoon water
- 4 (8-ounce) duck breast halves
Linguine with Shrimp and Sun-dried Tomatoes
By Lv2Cook
Combine sun-dried tomatoes and boiling water in a bowl; let stand 30 minutes, and drain well
- 1 1/2 ounces sun-dried tomatoes packed without oil (about 20)
- 1/2 cup boiling water
- 5 ounces uncooked linguine
- Cooking spray
- 1 pound medium shrimp peeled and deveined
- 1/2 cup chopped green onions
- 1/2 cup dry white wine
- 3 tablespoons fresh lemon juice
- 1 tablespoon capers
- 1 tablespoon olive oil
- 3/4 teaspoon dried Italian seasoning
- 1/4 teaspoon pepper
- 16 small pitted black olives
- 1 garlic clove minced
- 1/2 cup finely shredded Parmesan cheese
Chicken with Potatoes, Green Beans, and Sun-Dried Tomatoes
By Lv2Cook
Combine sun-dried tomatoes and boiling water in a bowl, and let stand 30 minutes
- 3/4 ounce sun-dried tomatoes packed without oil
- 1 cup boiling water
- 8 fingerling potatoes (about 12 ounces)
- 1 1/2 cups cut green beans (about 6 ounces)
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 (4-ounce) skinned boned chicken breast halves cut into 1 inch strips
- 1 tablespoon olive oil
- 1/4 cup chopped shallots
- 2 garlic cloves minced
- 1/4 cup dry white wine
- 8 slices lemon (about 2 lemons) sliced 1/4-inch-thick
- 12 kalamata olives
- Basil sprigs (optional)
Mango Tango Chicken Salad
By Lv2Cook
Combine the first 6 ingredients in a large bowl
- 3 1/4 cups chopped ready-to-eat roasted skinned, boned chicken breasts (such as Tyson) about 4 breast halves
- 1/2 cup diced peeled mango
- 1/2 cup diced fresh pineapple
- 1/2 cup drained, sliced water chestnuts
- 1/2 cup sliced celery
- 1/4 cup sliced green onions
- 1 tablespoon mango chutney
- 1 tablespoon light mayonnaise
- 1 tablespoon low-fat sour cream
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1 teaspoon minced peeled fresh ginger
- 1/4 teaspoon pepper
- 1 large peeled papaya cut into 10 slices