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Recipes
Lemon Grass Oil
By Lv2Cook
Combine oil and lemon grass in a small saucepan; cook 5 minutes over medium heat
- 1 cup olive oil
- 1/2 cup sliced peeled fresh lemon grass (about 1 bulb)
Fusilli with Broccoli Rabe and Potatoes
By Lv2Cook
Combine the first 5 ingredients in a large bowl
- 1 cup low-salt chicken broth
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon crushed red pepper
- 1/8 teaspoon black pepper
- 3 garlic cloves minced
- 2 cups cubed red potato (about 1 pound)
- 2 pounds broccoli rabe trimmed
- 4 cups hot cooked fusilli or gemelli (about 8 ounces uncooked short twisted spaghetti)
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
Sweet Carrot Salad
By Lv2Cook
Combine carrot and garlic in a large saucepan
- 5 cups carrot slices (1/2-inch-thick)
- 2 garlic cloves halved
- 2/3 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
Pan-Roasted Pork Tenderloin with Olives
By Lv2Cook
Combine tomatoes and boiling water in a bowl; cover and let stand 20 minutes or until soft
- 2 tablespoons sliced sun-dried tomatoes (about 6 pieces) packed without oil
- 1/2 cup boiling water
- 1/4 cup chopped green olives
- 1/4 cup dry vermouth
- 2 tablespoons lemon juice
- 1 teaspoon chopped fresh rosemary
- OR
- 1/4 teaspoon dried rosemary
- 1/8 teaspoon crushed red pepper
- 2 garlic cloves minced
- 1 teaspoon olive oil
- 1 pound pork tenderloin
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 (10 1/2-ounce) can low-salt chicken broth
Dark-Chocolate Soufflé Cake
By Lv2Cook
Preheat oven to 300º. Coat bottom of a 9-inch springform pan with cooking spray
- Cooking spray
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 3/4 cup water
- 1 tablespoon instant espresso
- OR
- 2 tablespoons instant coffee granules
- 2/3 cup Dutch process or unsweetened cocoa
- 1/4 teaspoon salt
- 2 ounces semisweet chocolate chopped
- 2 ounces unsweetened chocolate chopped
- 2 tablespoons Kahlúa (coffee-flavored liqueur)
- 3 large egg yolks
- 1/3 cup sifted cake flour (such as Swan's Down)
- 6 large egg whites (at room temperature)
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
- 1 tablespoon powdered sugar
- 1/4 cup raspberries (optional)
- Chocolate curls (optional)
Turkey with Golden Onion Gravy
By Lv2Cook
Heat oil in a large nonstick skillet over medium-high heat; add turkey
- 2 teaspoons vegetable oil
- 1 pound turkey tenderloin cut into bite-size pieces
- 1 1/4 cups thinly sliced onion
- 1 (8-ounce) package presliced mushrooms
- 1/2 cup water
- 1 tablespoon Dijon mustard
- 1 (10 1/2-ounce) can beef broth
- 10 ounces uncooked medium egg noodles
- 1/2 cup skim milk
- 1 tablespoon all-purpose flour
- 1/8 teaspoon pepper
- Chopped fresh parsley (optional)
Pineapple Gazpacho
By Lv2Cook
Place first 9 ingredients in a blender or food processor; process until minced
- 1/2 cup coarsely chopped yellow bell pepper
- 1/4 cup pineapple juice
- 1/4 cup chopped onion
- 2 teaspoons rice vinegar
- 1/2 teaspoon habañero pepper sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 (1 1/2-pound) cored peeled pineapple cut into thin chunks
- 1 medium cucumber peeled, seeded, and quartered
- 1 tablespoon brown sugar
- 1/4 cup finely diced seeded, peeled cucumber
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced green bell pepper
- 1/4 cup chopped fresh cilantro
Gingered Watermelon Compote
By Lv2Cook
Combine first 6 ingredients in a small bowl; set aside
- 1/4 cup sugar
- 1/4 cup water
- 2 teaspoons grated lime rind
- 6 tablespoons fresh lime juice
- 2 tablespoons chopped peeled fresh ginger
- 2 tablespoons chopped fresh mint
- 8 cups (1-inch) watermelon balls (about a 5-pound watermelon)
- 2 cups (1-inch) honeydew melon balls (about a 3-pound honeydew melon)
- 2 cups (1-inch) cantaloupe balls (about a 3-pound cantalope)
- Mint sprigs (optional)
Apricot-Glazed Pork Roast
By Lv2Cook
Preheat oven to 325º. Unroll roast; trim fat
- 1 (2-pound) rolled boned pork loin roast (2- to 2 1/4-pounds)
- 1/2 cup apricot preserves
- 1 tablespoon dijon mustard
- 1 teaspoon dried thyme
- Cooking Spray
Roasted Bananas with Brown Sugar-Walnut Glaze
By Lv2Cook
Preheat oven to 450º. Combine first 4 ingredients in a bowl, and set aside
- 1/3 cup packed brown sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons reduced-calorie margarine melted
- 1/4 teaspoon ground cinnamon
- 4 large firm ripe bananas (about 1 1/2 pounds)
- Cooking spray
- 1/4 cup chopped walnuts toasted
- 1 1/2 cups vanilla low-fat frozen yogurt