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Green Bean-and-Tomato Salad with Roasted-Tomato Dressing

Green Bean-and-Tomato Salad with Roasted-Tomato Dressing

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Preheat broiler. Place tomato halves on a broiler pan coated with cooking spray

  • 1 large ripe tomato halved (about 8 ounces)
  • Cooking spray
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups trimmed green or wax beans (about 1/2 pound)
  • 4 cups torn romaine lettuce
  • 1 cup halved cherry tomatoes
  • 1/4 cup sliced red onion separated into rings
0/5 (0 Votes)

Turkey Fried Rice

Turkey Fried Rice

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Combine first 7 ingredients in a bowl; stir with a whisk until blended

  • 3 tablespoons light brown sugar
  • 1 teaspoon minced peeled fresh ginger
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup rice vinegar
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons water
  • 1 tablespoon crunchy peanut butter
  • 2 teaspoons vegetable oil
  • 1 pound turkey breast cutlets (1/4-inch thick) cut into thin strips
  • 2 garlic cloves minced
  • 4 cups cooked rice
  • 1/4 cup chopped green onions
  • 3 tablespoons chopped unsalted, dry-roasted peanuts
  • Sliced green onions (optional)
0/5 (0 Votes)

Sweet-and-Sour Shiitakes with Green Tomatoes

Sweet-and-Sour Shiitakes with Green Tomatoes

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Combine first 6 ingredients; stir well

  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons dark sesame oil
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground red pepper
  • Cooking spray
  • 2 cups sliced shiitake mushroom caps
  • 4 medium green tomatoes peeled and cut into 1/2-inch-thick wedges
  • 1 medium red onion cut into 8 wedges
0/5 (0 Votes)

Passover Vegetable Soup

Passover Vegetable Soup

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Combine first 6 ingredients in a large Dutch oven; stir in saffron, if desired

  • 8 cups fat-free chicken broth
  • 6 cups chopped leek
  • 3 cups diced carrot
  • 3 cups diced peeled turnip
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground saffron (optional)
  • 7 teaspoons chopped fresh cilantro
0/5 (0 Votes)

Easy Refrigerator Pickles

Easy Refrigerator Pickles

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Place half of cucumber in a large glass bowl, and top with half of onion

  • 6 cups thinly sliced cucumber
  • 2 cups thinly sliced onion
  • 1 1/2 cups white vinegar
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon ground turmeric
5/5 (1 Votes)

Ursula Smith's Pork Chops and Sauerkraut

Ursula Smith's Pork Chops and Sauerkraut

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Preheat oven to 350º. Arrange sauerkraut evenly in a 13 × 9-inch baking dish; sprinkle with caraway seeds and clo...

  • 1 (14 1/2-ounce) can shredded sauerkraut drained
  • 1 tablespoon caraway seeds
  • 1/4 teaspoon ground cloves
  • 6 (4-ounce) lean boned center-cut loin pork chops (about 1 inch thick)
  • 4 cups thinly sliced Granny Smith apple (about 2 medium)
  • 1/2 teaspoon ground cinnamon
4/5 (1 Votes)

Pork Braised in Milk with Apples

Pork Braised in Milk with Apples

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Trim fat from pork. Heat oil and butter in a large Dutch oven over medium-high heat

  • 1 (3 1/4-pound) lean, boned pork loin roast
  • 2 teaspoons olive oil
  • 2 teaspoons butter
  • 3 cups thinly sliced onion separated into rings
  • 4 cups 2% low-fat milk
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves minced
  • 2 1/2 pounds cooking apples cut into 1-inch pieces
  • 3 tablespoons water
  • Arugula leaves (optional)
  • Thyme sprigs (optional)
0/5 (0 Votes)

Golden Potatoes with Carrots

Golden Potatoes with Carrots

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Cook potatoes and carrot in boiling water 5 minutes; drain

  • 3 medium baking potatoes peeled and cut crosswise into 1/4-inch-thick slices
  • 1 1/2 cups sliced carrots (1/4-inch-thick)
  • 1 tablespoon vegetable oil
  • 1 cup finely chopped onion
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
0/5 (0 Votes)

Autumn Ragout with Roasted Vegetables

Autumn Ragout with Roasted Vegetables

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Preheat oven to 450º. Combine the first 8 ingredients in a 13 × 9-inch baking dish

  • 1 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons prepared mustard
  • 2 teaspoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 garlic cloves chopped
  • 3 cups (1-inch) cubed peeled butternut squash
  • 2 cups (1-inch) cubed peeled rutabaga
  • 2 cups (1-inch) cubed carrot
  • 1 small red onion cut into 1-inch pieces
  • 1 1/2 pounds skinned boned chicken breast cut into 1-inch pieces
  • 1/2 pound turkey kielbasa cut into 1/2-inch pieces
  • 2 cups (1-inch) pieces napa (Chinese) cabbage
  • 2 cups low-salt chicken broth
  • 1/2 cup apple juice
  • 1/2 cup Pennsylvania-Dutch Apple Butter
  • OR
  • 1/2 cup Spiced Pear Butter
  • 1 (15-ounce) can navy beans drained
0/5 (0 Votes)

Roasted Potato Wedges with Olive Tapenade

Roasted Potato Wedges with Olive Tapenade

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Preheat oven to 400º Combine the olives, pine nuts, water, capers, garlic, and 1 teaspoon oil in a blender; proce...

  • 1/3 cup medium pitted ripe olives
  • 1 tablespoon pine nuts
  • 1 tablespoon water
  • 1 teaspoon capers
  • 1 garlic clove
  • 3 teaspoons olive oil divided
  • 2 medium baking potatoes each cut into 8 wedges
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh thyme
0/5 (0 Votes)