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Recipes
Pesto Baguettes
By Lv2Cook
Dissolve yeast and sugar in warm water in a 2-cup glass measure, and let stand 5 minutes
- 1 package dry yeast
- 1 tablespoon sugar
- 1 cup warm water (105º to 115º)
- 3 cups bread flour
- 2 tablespoons nonfat dry milk
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon freeze-dried chives
- 1 teaspoon garlic powder
- 1 teaspoon salt
- Cooking spray
Garlic-Rosemary Roasted Chicken
By Lv2Cook
Preheat oven to 450º. Remove and discard giblets and neck from chicken
- 1 (5-pound) roasting chicken (5 to 6-pounds)
- 1 tablespoon chopped fresh rosemary
- 8 garlic cloves crushed
- 2 medium red onions quartered
- 2 whole garlic heads
- 2 teaspoons olive oil
Apple-Cabbage Slaw
By Lv2Cook
Combine first 4 ingredients in a bowl; toss well
- 4 cups very thinly sliced cabbage
- 2 cups diced Fuji or Red Delicious apple (about 1-pound)
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 cup low-fat sour cream
- 1/4 cup plain fat-free yogurt
- 2 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 8 thin slices Fuji or Red Delicious apple
- 1/4 cup lemon juice
Rhu's Marinara Sauce
By Lv2Cook
Heat olive oil in a Dutch oven over medium-high heat
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup sliced mushrooms
- 1/4 cup diced green bell pepper
- 6 garlic cloves crushed
- 3/4 cup dry red wine
- 3/4 cup water
- 1/4 cup chopped fresh parsley
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary crushed
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 bay leaves
- 1 (28-ounce) can whole tomatoes undrained and chopped
- 1 (6-ounce) can tomato paste
Grilled-Shrimp Salad with Smoky Tomato Vinaigrette
By Lv2Cook
Preheat oven to 350º. Place bread cubes in a single layer on a baking sheet
- 4 slices (1-inch-thick) day-old French bread or other firm white bread cut into 1-inch cubes
- 1 large tomato cut into 1-inch-thick slices (about 12 ounces)
- 4 teaspoons olive oil divided
- 1/2 teaspoon salt divided
- 1/2 teaspoon freshly ground pepper divided
- 3 tablespoons coarsely chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon canned chipotle chile in adobo sauce
- 1 tablespoon water
- 2 teaspoons ground coriander
- 1 garlic clove chopped
- 48 large shrimp (about 2 pounds) peeled and deveined
- Cooking spray
- 9 1/2 cups torn romaine lettuce
- 3/4 cup cubed peeled avocado
- 1/2 cup sliced red onion
Boston Cream Pie
By Lv2Cook
Prepare Vanilla Pastry Cream
- Vanilla Pastry Cream (recipe follows) leaves removed
- Cooking spray
- 2 teaspoons cake flour
- 1/2 cup sugar
- 3 1/2 tablespoons stick margarine
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 1/2 cups sifted cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup skim milk
- 2 large egg whites
- 3 tablespoons sugar
- Chocolate Glaze (recipe follows)
- VANILLA PASTRY CREAM
- 1 large egg lightly beaten
- 1/3 cup sugar
- 2 1/2 tablespoons cornstarch
- 1 1/4 cups 2% low-fat milk
- 1 1/2 teaspoons vanilla extract
- CHOCOLATE GLAZE
- 2 ounces semisweet chocolate coarsely chopped
- 3 1/2 tablespoons water
- 2 1/2 tablespoons fat-free sweetened condensed milk
Savory Broiled Quail
By Lv2Cook
Combine first 3 ingredients in a large zip-top plastic bag; add quail
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons sherry
- 1 1/2 teaspoons dark sesame oil
- 4 4-ounce semi-boned quail
- Cooking spray
- 1/4 teaspoon cornstarch
Chicken Sausage with Vegetables and Pasta
By Lv2Cook
Place a large nonstick skillet coated with cooking spray over medium- high heat until hot
- Cooking spray
- 2 (3-ounce) fully-cooked chicken sausages cut diagonally into 1/4-inch-thick slices
- 2 cups vertically sliced onion
- 2 cups chopped seeded tomato
- 2 garlic cloves minced
- 1 tablespoon all-purpose flour
- 1 cup water
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup broccoli florets
- 1 cup (2 × 1/4-inch) julienne-cut red bell pepper
- 1 cup (2 × 1/4-inch) julienne-cut yellow bell pepper
- 2 cups hot cooked penne (about 4 ounces uncooked tubular-shaped pasta)
- 2 teaspoons minced fresh basil
Linguine with Arugula and Sun-Dried Tomatoes
By Lv2Cook
Heat oil in a large nonstick skillet over medium-high heat
- 2 tablespoons olive oil
- 1 cup thinly sliced onion
- 3 cups chopped trimmed arugula
- 1/2 cup canned vegetable broth
- 1/3 cup chopped sun-dried tomatoes packed without oil
- 1/2 teaspoon ground red pepper
- 2 garlic cloves minced
- 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
- 1/4 cup (1 ounce) grated Asiago cheese
Shanghai Coastline Spice Mix
By Lv2Cook
Combine all ingredients in a spice or coffee grinder; process until finely ground
- 7 tablespoons crushed red pepper
- 2 3/4 teaspoons ground ginger
- 2 3/4 teaspoons aniseed