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Recipes
Sweet Potato-Plantain Bake
By Lv2Cook
Preheat oven to 350º. Place potato in a saucepan, and cover with water; bring to a boil
- 7 cups (1/2-inch) cubed peeled sweet potato (about 2 1/4 pounds)
- 2 cups sliced very ripe plantain (about 1 pound)
- 1/3 cup packed brown sugar
- 1/4 cup fat-free milk
- 1/4 cup low-fat sour cream
- 1/4 teaspoon ground allspice
- Cooking spray
- 1/4 cup whole pitted dates chopped
- 1/4 cup slivered almonds toasted
Curried-Lamb Fricassee
By Lv2Cook
Heat oil in a large Dutch oven over medium heat
- 2 teaspoons vegetable oil
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1 pound lamb stew meat
- 2 cups diced onion
- 3 cups cubed baking potato
- 1 cup diagonally sliced carrot
- 1 cup cubed green bell pepper
- 1 cup cubed red bell pepper
- 3/4 cup golden raisins
- 2 tablespoons curry powder
- 1 tablespoon grated peeled fresh ginger
- 2 cups diced plum tomato
- 3/4 cup beef broth
Spicy Shrimp with Udon Noodles
By Lv2Cook
Starting at the tail end, butterfly each shrimp, cutting to, but not through, outside of shrimp
- 2 pounds large shrimp peeled and deveined
- 1 teaspoon grated lime rind
- 3 tablespoons fresh lime juice
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons red curry paste
- 3 tablespoons brown sugar
- 1 tablespoon chili oil
- OR
- 1 tablespoon vegetable oil
- 1 1/2 cups julienne-cut red bell pepper (2 × 1/4-inch)
- 1/2 cup thinly sliced green onions
- 1/3 cup minced fresh cilantro
- 1 cup fresh bean sprouts (about 2 ounces)
- 6 cups cooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti (about 8 ounces uncooked)
- Cooking spray
- 6 tablespoons chopped peanuts
Nime Chow (Raw Spring Rolls)
By Lv2Cook
Combine bean threads and 2 cups hot water in a bowl; let stand 10 minutes
- 1 ounce uncooked bean threads (cellophane noodles)
- 12 (8-inch) round sheets rice paper
- 2 cups thinly sliced curly leaf lettuce
- 1 cup fresh bean sprouts
- 24 medium basil leaves
- 32 medium shrimp cooked and peeled
- 1 cup Lime-Vinegar Sauce (see recipe)
- 1/2 cup finely chopped unsalted dry-roasted peanuts
Tiramisu Angel Torte
By Lv2Cook
Place a colander in a 2-quart glass measure or medium bowl
- 3 (8-ounce) cartons plain fat-free yogurt
- 1 cup sugar divided
- 1/2 cup water
- 2 tablespoons instant espresso
- OR
- 1/4 cup instant coffee granules
- 2 tablespoons Kahlúa (coffee-flavored liqueur)
- 2 tablespoons skim milk
- 1/2 teaspoon vanilla extract
- 1 (4-ounce) carton Mascarpone cheese
- 2 tablespoons unsweetened cocoa
- 1 ounce bittersweet chocolate grated
- 1 (10-inch) round angel food cake
Peanut Butter Icebox Cookies
By Lv2Cook
Combine first 3 ingredients, and set aside
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons stick margarine softened
- 2 tablespoons chunky peanut butter
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg white
- Cooking spray
French-Style Beef and Bow Ties
By Lv2Cook
Combine first 6 ingredients; set aside
- 1/4 cup red wine vinegar
- 3 tablespoons no-salt-added beef broth
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon honey mustard
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 3 cups hot cooked farfalle (about 6 ounces uncooked bow tie pasta)
- 2 cups diced zucchini
- 2 cups chopped plum tomato
- 1/3 cup chopped fresh parsley
- 4 ounces sliced lean deli roast beef cut into 1/2-inch-wide strips
White Bean-and-Sage Cassoulet
By Lv2Cook
Preheat oven to 425º. Heat oil in a large nonstick skillet over medium-high heat
- 2 teaspoons olive oil
- 1 cup diced carrot
- 1 cup chopped fennel bulb
- 1 cup diced onion
- 6 garlic cloves minced
- 2 (16-ounce) cans cannellini beans drained
- 4 ounces thinly sliced prosciutto or ham
- 1/4 cup low-salt chicken broth
- OR
- 1/4 cup water
- 1 (14.5-ounce) can peeled tomato wedges (such as Del Monte Fresh Cut)
- 2 tablespoons thinly sliced fresh sage
- OR
- 2 teaspoons dried sage
- 1/2 teaspoon freshly ground pepper (1/2 to 1 teaspoon)
- 2 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
- Cooking spray
- Fresh sage leaves (optional)
Provençale Potato Gratin
By Lv2Cook
Preheat oven to 400º. Arrange one-third of potato slices in the bottom of an 8-inch baking dish or a 2-quart casse...
- 1 1/4 pounds yellow Finnish or red potatoes cut into 1/8-inch thick slices
- Cooking spray
- 3 plum tomatoes cut into 1/8- inch thick slices
- 1 cup thinly sliced red onion separated into rings and divided
- 3 tablespoons chopped fresh basil divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons thinly sliced ripe olives
- 1/2 cup low-salt chicken broth
- OR
- 1/2 cup water
- 2 teaspoons olive oil
- 1/2 cup (2 ounces) grated Asiago cheese
Quick-and-Easy Pizza Crust
By Lv2Cook
Combine first four ingredients in a large bowl; make a well in center of mixture
- 2 cups bread flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 package quick-rise yeast
- 3/4 cup warm water (120º to 130º )
- 1 tablespoon olive oil
- Cooking spray
- 2 tablespoons cornmeal