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Harvest-Festival Fruit Strudels

Harvest-Festival Fruit Strudels

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Combine first 6 ingredients in a large saucepan, and bring to a boil, stirring occasionally

  • 1/2 cup sugar
  • 1/2 cup port or other sweet red wine
  • 1 tablespoon grated orange rind
  • 1/3 cup fresh orange juice
  • 2 (8-ounce) packages dried mixed fruit diced
  • 1 cinnamon stick (3-inch in length)
  • 5 1/3 cups diced cooking apple (about 2 pounds)
  • 1/4 cup stick margarine
  • 4 teaspoons vegetable oil
  • 1/2 cup dry breadcrumbs
  • 1/2 teaspoon freshly grated nutmeg
  • 16 sheets frozen phyllo dough thawed
  • Cooking spray
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Brown Sugar Icebox Cookies

Brown Sugar Icebox Cookies

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Combine first 3 ingredients in a bowl, and set aside

  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 4 tablespoons margarine softened
  • 2/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • Cooking spray
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Tropical Tomato Salsa

Tropical Tomato Salsa

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Combine the first 4 ingredients in a medium bowl

  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon grated peeled fresh ginger
  • 1 cup diced peeled mango
  • 1 cup chopped tomato
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped shallots
  • 2 teaspoons minced seeded jalapeño pepper
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Gingerbread

Gingerbread

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Preheat oven to 350º. Beat granulated sugar and margarine at medium speed of a mixer until well-blended (about 5 ...

  • 1/3 cup granulated sugar
  • 1/4 cup stick margarine or butter softened
  • 1/3 cup molasses
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 2/3 cup 1% low-fat milk
  • Cooking spray
  • 2 teaspoons powdered sugar
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Toscana Wrap

Toscana Wrap

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Preheat oven to 450º. Combine first 9 ingredients in a bowl; toss well

  • 1 (2-pound) eggplant peeled & cut into 1" pieces
  • 1 cup (1-inch) pieces onion
  • 1 cup (1-inch) cubed green bell pepper
  • 1 cup (1-inch) cubed red bell pepper
  • 1 tablespoon dried Italian seasoning
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/2 cup canned cannellini beans or other white beans drained
  • 4 (10-inch) fat-free flour tortillas
  • 1 1/3 cups (5 ounces) shredded part-skim Mozzarella cheese
  • 1 cup diced tomato
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Fried Green Tomatoes Banana Cream Pie

Fried Green Tomatoes Banana Cream Pie

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Preheat oven to 325º. Combine the first 3 ingredients in a medium bowl; toss with fork until moist

  • 1 1/2 cups low-fat graham cracker crumbs (about 10 cracker sheets)
  • 3 tablespoons reduced-calorie stick margarine melted
  • 2 tablespoons sugar
  • Cooking spray
  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 2 1/2 cups 2% reduced-fat milk
  • 2 large eggs lightly beaten
  • 1 large egg yolk lightly beaten
  • 2 teaspoons vanilla extract
  • 2 drops yellow food coloring
  • 2 1/2 cups sliced ripe banana divided
  • 1 cup frozen reduced-calorie whipped topping thawed
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Sun-Dried Tomato Dip

Sun-Dried Tomato Dip

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Combine tomatoes and 1 cup boiling water in a bowl; let stand 15 minutes or until soft

  • 1 (3-ounce) package sun-dried tomatoes packed without oil (about 2 cups)
  • 1/3 cup fresh basil leaves (do not substitute dried basil)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Italian-style tomato paste
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (15-ounce) can white beans drained
  • 1 garlic clove minced
  • Pita chips or baked tortilla chips (optional)
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Pan-Roasted Corn-and-Cumin Corn Bread

Pan-Roasted Corn-and-Cumin Corn Bread

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Preheat oven to 400º. Place an 8-inch cast-iron skillet or ovenproof heavy skillet coated with cooking spray over...

  • Cooking spray
  • 1 cup frozen whole-kernel corn thawed
  • 1 teaspoon ground cumin
  • 2 tablespoons vegetable oil divided
  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1 large egg
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Curried Vegetables

Curried Vegetables

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Layer carrot, potato, cauliflower, and green beans in a vegetable steamer over boiling water

  • 1 cup diagonally sliced carrot
  • 1 1/4 cups cubed peeled baking potato (about 1/2 pound)
  • 2 cups cauliflower florets
  • 2 cups diagonally sliced (1-inch) green beans
  • 1 1/2 teaspoons vegetable oil
  • 1/2 cup coarsely chopped onion
  • 1 tablespoon grated peeled fresh ginger
  • 1 garlic clove minced
  • 1 tablespoon curry powder
  • 1/2 cup no-salt-added chicken broth
  • 1 cup plain low-fat yogurt
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 cups hot cooked rice
  • 1/4 cup chopped unsalted cashews
  • 1/4 cup coarsely chopped fresh cilantro
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Turkey Scaloppine with Apricot-Ginger Sauce

Turkey Scaloppine with Apricot-Ginger Sauce

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Combine turkey tenderloin, all-purpose flour, salt, and pepper in a large zip-top plastic bag; seal and shake to co...

  • 1/2 pound turkey tenderloin cut into 3 × 1/2-inch wide strips
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons vegetable oil
  • Cooking spray
  • 1 cup green bell pepper strips
  • 2 tablespoons minced shallots
  • 1 teaspoon minced peeled fresh ginger
  • 2/3 cup apricot nectar
  • 2/3 cup low-salt chicken broth
  • 1 tablespoon chopped dried apricots
  • 1 tablespoon currants
  • 2 teaspoons brown sugar
  • 2 teaspoons balsamic vinegar
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