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Recipes
Duxelles of Mushrooms
By Lv2Cook
Place the mushrooms in a food processor, and process until finely chopped, scraping down the sides of processor bow...
- 1 (8-ounce) package button mushrooms
- 1/2 cup minced onion
- Butter-flavored cooking spray
- 2 teaspoons minced shallots
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon nutmeg
Upside-Down Berry Cakes
By Lv2Cook
Preheat oven to 375º. Combine first 4 ingredients in a small bowl; stir well
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- Dash salt
- 1/4 cup skim milk
- 4 teaspoons reduced-calorie stick margarine melted
- Cooking spray
- 1 cup fresh blueberries
Polenta with Roasted Red Peppers and Fontina Cheese
By Lv2Cook
Preheat broiler. Cut peppers in half lengthwise; discard seeds and membranes
- 3 large red bell peppers
- 1 (14.5-ounce) can whole tomatoes undrained and chopped
- Cooking spray
- 1 (16-ounce) tube tube polenta cut crosswise into 12 slices
- 1 1/4 cups (5 ounces) shredded fontina cheese
- Fresh basil (optional)
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
Spiced Pear Butter
By Lv2Cook
Combine pears and juice in a large saucepan or Dutch oven
- 6 cups chopped peeled ripe pears (about 2 pounds)
- 1/2 cup apple juice
- 1 cup sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom (optional)
- 1 teaspoon vanilla extract
Roasted Pineapple with Cilantro
By Lv2Cook
Preheat oven to 425º. Cut pineapple into 10 wedges; place wedges on a jelly-roll pan
- 1 large pineapple peeled and cored
- 2 tablespoons pineapple juice
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon honey
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Herbed Lamb Meatballs
By Lv2Cook
Preheat oven to 400º. Combine all ingredients except cooking spray in a large bowl, and stir well
- 1 1/2 pounds lean ground lamb
- 1/2 cup dry breadcrumbs
- 1/2 cup (2 ounces) crumbled feta cheese
- 3 tablespoons chopped fresh parsley
- 1 teaspoon dried mint flakes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves crushed
- Cooking spray
Buffalo Chicken Salad with Blue Cheese-Buttermilk Dressing
By Lv2Cook
Combine the first 3 ingredients in a large dish
- 1 tablespoon paprika
- 1 1/2 tablespoons olive oil
- 2 tablespoons hot sauce
- 6 (4-ounce) skinned, boned chicken breast halves
- 1 large carrot
- 1 celery stalk
- 3 cups cubed red potato
- Cooking spray
- 6 cups shredded romaine lettuce
- 2 cups cherry tomato halves
- Blue Cheese-Buttermilk Dressing
- BLUE CHEESE-BUTTERMILK DRESSING
- 1/2 cup low-fat buttermilk
- 1/2 cup plain fat-free yogurt
- 3 tablespoons white wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 1/2 cup thinly sliced green onions
- 1/2 cup (2 ounces) crumbled blue cheese
Tuscan Bread Salad with Corn
By Lv2Cook
Prepare bread salad: Combine corn and 1/2 cup water in a small saucepan, and bring to a boil
- BREAD SALAD
- 1 cup fresh corn kernels (about 2 ears)
- 1/2 cup water
- 2 cups (1-inch) cubed Italian bread
- 3 garlic cloves minced
- VINAIGRETTE
- 2 tablespoons white wine vinegar
- 2 tablespoons water
- 2 tablespoons mango chutney
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1 cup chopped seeded peeled cucumber
- 1 cup chopped seeded tomato
- 1/2 cup chopped green onions
- 1/2 cup chopped yellow bell pepper
Golden-Pepper Risotto
By Lv2Cook
Place 2 roasted peppers in a food processor or blender, and process until smooth
- 4 small yellow bell peppers roasted
- 2 1/2 cups water
- 1 (10 1/2-ounce) can low-salt chicken broth
- 2 teaspoons olive oil
- 1/2 cup minced onion
- 1 1/2 cups uncooked Arborio rice or other short-grain rice
- 1/2 cup dry white wine
- 1/2 cup (2 ounces) finely grated fresh Parmesan cheese
- 2 tablespoons minced fresh parsley
- 2 teaspoons stick margarine or butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper