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Vegetable Potage

Vegetable Potage

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Combine all ingredients in a Dutch oven; bring to a boil

  • 5 cups water
  • 2 cups chopped peeled celeriac
  • 1 1/2 cups sliced carrots
  • 1 1/4 cups diced onion
  • 1 cup diced peeled potato
  • 1 cup chopped Granny Smith apple (1 large apple)
  • 1 cup sliced leek
  • 1/2 cup chopped peeled Jerusalem artichoke
  • 3/4 teaspoon salt
  • 3 thyme sprigs
  • 2 garlic cloves
  • 2 bay leaves
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Pork Tenderloin with Rosemary and Thyme

Pork Tenderloin with Rosemary and Thyme

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Preheat oven to 350º. Trim fat from pork; place on a broiler pan coated with cooking spray

  • 2 (1/2-pound) pork tenderloins
  • Cooking spray
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 teaspoon pepper
  • Thyme sprigs (optional)
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Greek Meatballs with Lemon-Herb Orzo

Greek Meatballs with Lemon-Herb Orzo

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Preheat oven to 425º. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat

  • 3 1/2 teaspoons extra-virgin olive oil divided
  • 1 cup minced onion
  • 1 cup Italian-seasoned breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon chopped fresh oregano
  • 1/8 teaspoon pepper
  • 1/2 cup water
  • 1/4 cup grated carrot
  • 1/4 teaspoon salt
  • 1/2 pound lean ground lamb
  • 4 garlic cloves minced
  • 1 large egg lightly beaten
  • Lemon-Herb Orzo
  • LEMON-HERB ORZO
  • 5 cups hot cooked orzo (about 2 1/2 cups uncooked rice-shaped pasta)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon chopped fresh oregano
  • 1/8 teaspoon pepper
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Banana-Macadamia Madeleines

Banana-Macadamia Madeleines

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Preheat oven to 375º. Place banana in a food processor; process until smooth

  • 1 cup mashed ripe banana
  • 1 tablespoon margarine melted
  • 2 teaspoons dark rum
  • OR
  • 1/8 teaspoon imitation rum extract
  • 1 teaspoon vanilla extract
  • 4 large egg whites
  • 3/4 cup plus 2 tablespoons sifted powdered sugar
  • 3/4 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup macadamia nuts toasted and chopped
  • Baking spray with flour
  • 2 tablespoons powdered sugar
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Roasted Sweet Potato Wedges

Roasted Sweet Potato Wedges

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Preheat oven to 425º. Cut sweet potatoes in half lengthwise; cut each half lengthwise into 6 wedges

  • 2 (8-ounce) peeled sweet potatoes
  • 1 teaspoon olive oil
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon pepper
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Cajun-Creole Seasoning

Cajun-Creole Seasoning

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Combine all ingredients in a bowl; stir well

  • 1 tablespoon salt
  • 3/4 teaspoon ground red pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
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Whole Roasted Chicken Adobo with Papaya Mojo

Whole Roasted Chicken Adobo with Papaya Mojo

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Preheat oven to 450º. Heat a nonstick skillet over medium-high heat until hot

  • 2 tablespoons mustard seeds
  • 1 cup fresh cilantro leaves
  • 2 tablespoons water
  • 1 1/2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 3 garlic cloves peeled
  • 1 jalapeño pepper halved and seeded
  • 1 (4 1/2-pound) roasting chicken
  • 1/2 teaspoon coarsely ground pepper
  • Papaya Mojo (see recipe)
  • Cilantro sprigs (optional)
  • PAPAYA MOJO
  • 2 cups diced peeled papaya
  • 1/2 cup chopped red bell pepper
  • 1/3 cup chopped green onions
  • 1 1/2 tablespoons fresh lime juice
  • 2 teaspoons white balsamic vinegar
  • 1 garlic clove minced
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Vanilla-Poached Peaches

Vanilla-Poached Peaches

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Combine the first 3 ingredients in a medium nonaluminum saucepan; bring to a boil

  • 1 cup water
  • 1/3 cup sugar
  • 1 piece (3 1/2-inch) vanilla bean split lengthwise
  • 3 large ripe peaches peeled, pitted, and quartered
  • 2 tablespoons strawberry preserves
  • 4 teaspoons chopped pistachios
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Tangy Roast-Beef Sandwiches

Tangy Roast-Beef Sandwiches

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Combine first 3 ingredients in a small bowl

  • 1/2 cup fat-free sour cream
  • 4 ounces 1/3-less-fat cream cheese (about 1/2 cup) softened
  • 2 tablespoons prepared horseradish
  • 1 (16-ounce) unsliced loaf French bread
  • 3/4 cup cranberry-raspberry crushed fruit (such as Ocean Spray)
  • 3/4 pound very thinly sliced reduced-fat deli roast beef (such as Healthy Choice)
  • 1 cup alfalfa sprouts
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Pasta Rootanesca

Pasta Rootanesca

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Heat oil in a large nonstick skillet over high heat

  • 2 teaspoons olive oil
  • 2 cups diced onion
  • 1 cup diced carrot
  • 1 cup diced fennel bulb
  • 3 garlic cloves minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper (1/4 to 1/2 teaspoon)
  • 1 cup water
  • 2 tablespoons capers
  • 1/4 cup pitted chopped kalamata olives
  • 2 tablespoons balsamic vinegar
  • 1 (25 1/2-ounce) jar fat-free marinara sauce
  • 6 cups hot cooked vermicelli (about 12 ounces uncooked pasta)
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