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Recipes
Tequila Sunrise Pasta Quattro Fromaggio
By Lv2Cook
Melt margarine in a large saucepan over medium heat
- 1 tablespoon stick margarine or butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 (12-ounce) can evaporated skim milk
- 1/4 cup (1 ounce) shredded Fontina cheese
- 1/4 cup (1 ounce) crumbled Gorgonzola or other blue cheese
- 1/4 cup (1 ounce) diced Camembert cheese
- 6 cups hot cooked rigatoni (about 9 ounces uncooked pasta)
- 2 tablespoons chopped fresh basil
- 1/4 cup (1 ounce) finely grated fresh Parmesan cheese
Dried-Cherry Streusel Kuchen
By Lv2Cook
Preheat oven to 375º. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1 1/2 tablespoons chilled stick margarine or butter
- 1 2/3 cups all-purpose flour
- 1/4 cup granulated sugar
- 3 tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup low-fat buttermilk
- 1/3 cup egg substitute
- 3 tablespoons vegetable oil
- 1 tablespoon amaretto (almond-flavored liqueur)
- OR
- 1 tablespoon water
- 2 1/2 tablespoons vanilla extract
- 1 teaspoon grated lemon rind
- 1/4 teaspoon almond extract
- 3/4 cup dried tart red cherries
- Cooking spray
Super Morning Shake
By Lv2Cook
Combine first 4 ingredients in a blender; process until smooth
- 2 tablespoons nonfat dry milk
- 2 tablespoons honey
- 1 (8 ounce) carton vanilla low-fat yogurt
- 1 (8 ounce) can pineapple chunks in juice undrained
- 1/2 cup ice cubes
Curried Tofu-Egg Salad Sandwiches
By Lv2Cook
Combine the first 10 ingredients in a bowl, and stir until well-blended
- 3/4 cup (about 5-ounces) finely chopped firm light tofu
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped green onions
- 2 tablespoons light mayonnaise
- 2 tablespoons plain fat-free yogurt
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 hard-cooked large eggs finely chopped
- 6 (1.2-ounce) slices whole-grain bread
Spicy Peppered Pears in Red Wine
By Lv2Cook
Peel and core pears. Cut each pear in half lengthwise; set aside
- 2 pounds pears
- 1 (6-inch) vanilla bean split lengthwise (optional)
- 1/3 cup sugar
- 1 tablespoon black peppercorns
- 5 whole cloves
- 1 (3-inch) cinnamon stick
- 1 (750-milliliter) bottle dry red wine
- 1/4 cup (1 ounce) crumbled blue cheese
Tiramisu
By Lv2Cook
Combine powdered sugar and cream cheese in a bowl; beat at high speed of a mixer until well-blended
- 2/3 cup sifted powdered sugar
- 1 (8-ounce) tub reduced-fat cream cheese
- 1 1/2 cups frozen reduced-calorie whipped topping thawed and divided
- 1/2 cup sugar
- 1/4 cup water
- 3 egg whites
- 1/2 cup hot water
- 1 tablespoon sugar
- 1 tablespoon instant espresso granules
- 2 tablespoons Kahlúa or other coffee-flavored liqueur
- 20 ladyfingers
- 1/2 teaspoon unsweetened cocoa
Peaches in Red Wine
By Lv2Cook
Combine first 8 ingredients in a large saucepan
- 1/4 cup sugar
- 1/4 cup orange rind strips (about 1 orange)
- 1/4 cup lemon rind strips (about 2 large lemons)
- 1/8 teaspoon ground cardamom
- 7 whole cloves
- 4 black peppercorns
- 1 (3-inch) cinnamon stick
- 1 (750-milliliter) bottle dry red wine (such as Côtes du Rhône)
- 6 cups fresh sliced peaches (about 2 1/4 pounds)
French Twist Paste
By Lv2Cook
Heat oil in a nonstick skillet over medium heat
- 1 tablespoon olive oil
- 1 1/2 cups minced shallots or sweet onion
- 3 garlic cloves minced
- 1/4 cup Dijon mustard
- 1 teaspoon dried rosemary crushed
- 4 teaspoons balsamic vinegar
- 1/4 teaspoon pepper
White Bean-and-Green Chile Quesadillas
By Lv2Cook
Combine beans and ground cumin in a small bowl
- 1 cup canned Great Northern beans rinsed and drained
- 1/2 teaspoon ground cumin
- 8 (8-inch) flour tortillas
- 4 teaspoons chopped pickled jalapeño peppers
- 1/2 cup canned chopped green chiles
- 1/4 cup canned black beans rinsed and drained
- 8 slices (1/8-inch-thick) tomato
- 3/4 cup (3 ounces) reduced-fat sharp Cheddar cheese
- 4 teaspoons minced fresh cilantro
- 1 (8-ounce) carton plain low-fat yogurt
- Cooking spray
Provençale Pizza
By Lv2Cook
Dissolve yeast in warm water in a small bowl; let stand 5 minutes
- 1 package dry yeast
- 1/2 cup warm water (105º to 115º)
- 2 teaspoons olive oil divided
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon salt
- Cooking spray
- 4 cups finely chopped onion
- 1/2 cup sliced bottled roasted red bell peppers
- 1 teaspoon minced fresh thyme
- OR
- 1/4 teaspoon dried thyme
- 2 garlic cloves minced
- 1/4 cup dry white wine
- 1 teaspoon cornmeal
- 8 pitted oil-cured olives halved
- 1/4 cup (1 ounce) grated fresh Parmesan cheese