Lv2Cook's profile page
Recipes
Peggy Sue's Honey-Cinnamon Date-Nut Cake
By Lv2Cook
Preheat oven to 350º. Beat margarine and sugars at medium speed of a mixer until well- blended (about 5 minutes)
- 1/2 cup stick margarine softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup evaporated skim milk
- 1 cup honey
- 1/2 cup applesauce
- 3 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pitted dates
- 1/4 cup chopped walnuts toasted
- Cooking spray
Frozen Strawberry Daiquiri Pie
By Lv2Cook
Preheat oven to 350º. Place crackers in a food processor; process until crumbly
- 40 graham crackers (10 full cracker sheets)
- 2 tablespoons sugar
- 2 tablespoons stick margarine melted
- 1 large egg white
- Cooking spray
- 4 cups vanilla low-fat frozen yogurt
- 1/3 cup frozen strawberry daiquiri concentrate undiluted
- 3 tablespoons white rum
- Strawberry-Rum Sauce
- STRAWBERRY-RUM SAUCE
- 2 1/2 cups quartered strawberries
- 2 tablespoons sugar
- 2 tablespoons white rum
- 1 teaspoon grated lime rind
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 Risotto with Prosciutto
By Lv2Cook
Steam pumpkin, covered, 15 minutes or until tender; set aside
- 2 cups cubed peeled fresh pumpkin (about 1 pound)
- 3 cups low-salt chicken broth
- Cooking spray
- 2 cups finely chopped onion
- 1 large garlic clove minced
- 1 cup uncooked Arborio rice or other short-grain rice
- 1/4 cup dry white wine
- 2 tablespoons grated Romano or Parmesan cheese
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 ounce thinly sliced prosciutto or lean ham chopped (about 1/4 cup)
Grilled Grouper with Apricot-Ginger Relish
By Lv2Cook
Combine the first 9 ingredients in a small bowl, and stir the apricot mixture until well-blended
- 2 cups diced fresh apricots (about 6 medium)
- 1/2 cup diced red bell pepper
- 1/3 cup rice wine vinegar
- 1/4 cup minced green onions
- 2 tablespoons sugar
- 2 tablespoons minced peeled fresh ginger
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1/4 teaspoon hot sauce
- 1 tablespoon chile paste with garlic
- 4 (6-ounce) grouper fillets (1/2 inch thick)
- Cooking spray
Sabrina's Garden Bolognese
By Lv2Cook
Combine sun-dried tomatoes and 1/2 cup boiling water in a bowl, and let stand 30 minutes
- 1/2 cup chopped sun-dried tomatoes
- 2 teaspoons olive oil
- 1 cup diced onion
- 1 cup diced zucchini
- 1 cup sliced mushrooms
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 2 garlic cloves minced
- 1 (25 1/2-ounce) jar fat-free pasta sauce
- 3 tablespoons minced fresh basil
- OR
- 1 tablespoon dried basil
- 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
John's Hot-and-Hoppin' Cavatappi
By Lv2Cook
Combine first 4 ingredients in a large saucepan; bring to a boil
- 2 cups water
- 1 1/2 cups frozen black-eyed peas
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 cup chopped sun-dried tomatoes packed without oil
- 1 1/2 teaspoons hot pepper sauce (such as Cajun Chef)
- 4 cups hot cooked cavatappi (about 6 ounces uncooked spiral-shaped pasta)
- 1/2 cup sliced green onions
- 1/2 cup chopped fresh parsley
- 3 ounces thinly sliced prosciutto or lean ham chopped
- 1/4 cup hot pepper sauce (such as Cajun Chef)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon dry mustard
- 2 tablespoons finely chopped fresh green chile
- OR
- 2 tablespoons canned chopped green chiles drained
- 3 garlic cloves minced
Cheese Blintzes
By Lv2Cook
Place cottage cheese in a blender or food processor, and process until smooth, scraping sides of processor bowl onc...
- 4 ounces tub-style light cream cheese (about 1/2 cup)
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 cups skim milk
- 1 1/2 tablespoons vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- Cooking spray
- 2 cups blueberries or other fresh berries
- 2 teaspoons powdered sugar
Indian Chicken Curry
By Lv2Cook
Steam Swiss chard, covered, 2 minutes or until crisp tender
- 4 cups sliced Swiss chard (about 12 ounces)
- 1 pound skinned, boned chicken breast halves cut crosswise into thin slices
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 1/3 cups fat-free, less-sodium chicken broth
- 1 cup sliced baby carrot
- 1/2 cup light coconut milk
- 1 tablespoon tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper (1/4 to 1/2 teaspoon)
- 2 cups hot cooked long-grain rice
- 3 tablespoons chopped unsalted, dry-roasted peanuts
Hickory-Grilled Vegetable Plate
By Lv2Cook
Soak wood chips in water 30 minutes
- 1/2 cup hickory wood chips
- 1 cup balsamic vinegar
- 4 portobello mushroom caps
- 2 (8-ounce) yellow squash halved lengthwise and cut into 2-inch pieces
- 2 (8-ounce) zucchini halved lengthwise and cut into 2-inch pieces
- 1 (1-pound) eggplant cut crosswise into 8 slices
- 4 plum tomatoes halved lengthwise
- 1 Vidalia or other sweet onion cut into 4 wedges
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 2 cups trimmed arugula (about 4 ounces)
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh thyme