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Roasted-Mushroom, Lentil, and Walnut Pâté

Roasted-Mushroom, Lentil, and Walnut Pâté

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Preheat oven to 350º. Combine water and lentils in a small saucepan; bring to a boil

  • 2 cups water
  • 1 cup dried lentils
  • 1/4 cup balsamic vinegar divided
  • 1 (8-ounce) package cremini mushrooms
  • 1 tablespoon diced shallots
  • 2 garlic cloves minced
  • 3/4 cup coarsely chopped walnuts toasted
  • 1/2 cup chopped fresh basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • Baked tortilla chips or pita bread (optional)
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Hot Licks Chicken

Hot Licks Chicken

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Combine first 7 ingredients in a small bowl; stir well

  • 2 teaspoons poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon black pepper
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1 tablespoon olive oil
  • Cooking spray
  • 1/4 cup water
  • 1/4 cup dry white wine
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1 tablespoon orange marmalade
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Caramel Pears

Caramel Pears

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Combine the first 4 ingredients in a medium saucepan, and bring to a boil

  • 1/3 cup orange juice
  • 3 tablespoons brown sugar
  • 1/8 teaspoon ground cinnamon
  • Dash ground cloves
  • 2 peeled Bosc pears cored and cut into 1-inch thick wedges
  • 2 tablespoons white rum
  • Cinnamon sticks (optional)
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Yellow-Pepper Soup

Yellow-Pepper Soup

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Heat olive oil in a large saucepan over medium-low heat

  • 2 teaspoons olive oil
  • 2/3 cup chopped onion
  • 1/3 cup diced celery
  • 1 3/4 cups low-salt chicken broth
  • 1 1/4 cups water
  • 3/4 cup cubed peeled Yukon gold or red potatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 2 yellow bell peppers seeded, halved, and cut into quarters (about 3/4 pound)
  • Chopped fresh parsley (optional)
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Ham Tetrazzini

Ham Tetrazzini

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Preheat oven to 450º. Place flour in a bowl; add broth, milk, and pepper

  • 1/4 cup all-purpose flour
  • 1 cup low-salt chicken broth
  • 1 cup 2% reduced-fat milk
  • 1/4 teaspoon black pepper
  • 1 tablespoon stick margarine or butter
  • 2 cups sliced mushrooms
  • 1/2 cup diced green bell pepper
  • 3 cups hot cooked wide egg noodles (about 5 ounces uncooked pasta)
  • 1 cup cubed cooked ham (such as Light and Lean)
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon dry sherry
  • 1/3 cup dry breadcrumbs
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White Triple-Layer Cake with Lemon Filling

White Triple-Layer Cake with Lemon Filling

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Preheat oven to 350º. Coat 3 (8-inch) round cake pans with cooking spray, and dust pans with 1 tablespoon flour

  • Cooking spray
  • 1 tablespoon cake flour
  • 3 1/2 cups sifted cake flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 3/4 cups sugar
  • 1/4 cup butter or stick margarine softened
  • 1 1/2 tablespoons vegetable oil
  • 2 large egg whites
  • 1 2/3 cups fat-free milk
  • 1/2 cup plain fat-free yogurt
  • 2 1/2 teaspoons vanilla extract
  • 1/4 teaspoon butter extract
  • Lemon Filling (recipe follows)
  • Fluffy White Frosting (recipe follows)
  • LEMON FILLING
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 cup warm water
  • 1/2 cup orange juice
  • 2 teaspoons grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 2 large egg yolks
  • 1/2 teaspoon vanilla extract
  • FLUFFY WHITE FROSTING
  • 1 cup sugar
  • 1/4 cup water
  • 1/4 teaspoon cream of tartar
  • Dash salt
  • 3 large egg whites
  • 1 teaspoon vanilla extract
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Tex-Mex Nachos

Tex-Mex Nachos

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Cook meat and green onions in a large nonstick skillet over medium-high heat until browned, stirring to crumble

  • 3/4 pound ground round
  • 1/4 cup sliced green onions
  • 3/4 cup taco sauce
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 (15-ounce) can kidney beans drained
  • 1 (8 3/4-ounce) can no-salt-added whole-kernel corn drained
  • 2 ounces fat-free baked tortilla chips (about 2 cups or 18 chips)
  • 3 cups shredded iceberg lettuce
  • 1 cup chopped tomato
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar
  • OR
  • 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
  • 1/2 cup salsa
  • 1/2 cup fat-free sour cream
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Pavlova

Pavlova

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Preheat oven to 275º. Cover a large baking sheet with parchment paper

  • 5 large egg whites (at room temperature)
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 4 teaspoons cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon white vinegar
  • 4 cups assorted fresh berries
  • 2 tablespoons powdered sugar
  • 1 1/2 cups light vanilla ice cream melted
  • 1/2 teaspoon Grand Marnier (orange-flavored liqueur) or extract of your choice
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Fire-and-Spice Rub

Fire-and-Spice Rub

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Combine all ingredients. Serving Size: 1 tablespoon

  • 2 tablespoons cracked black pepper
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons dried basil
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
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Vermicelli with Shrimp and Arugula

Vermicelli with Shrimp and Arugula

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Cook pasta according to package directions, omitting salt and fat

  • 1/2 pound uncooked vermicelli
  • 2 tablespoons olive oil divided
  • 1/4 teaspoon crushed red pepper
  • 4 garlic cloves minced
  • 3/4 pound large shrimp peeled and deveined
  • 3/4 cup clam juice
  • 1/2 cup sliced green onions
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons dry white wine
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 4 cups torn arugula or spinach (about 10 ounces)
0/5 (0 Votes)