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Recipes
Pine Nut-Crusted Snapper
By Lv2Cook
Preheat oven to 400º. Place bread in a food processor; process until crumbs are fine
- 2 (1-ounce) slices white bread torn into pieces
- 1/4 cup pine nuts toasted
- 1 egg white
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 (6-ounce) skinned red snapper or other firm white fish fillets
- Cooking spray
- 2 teaspoons reduced-calorie margarine melted
- Lime wedges
Ginger-Molasses Marinade
By Lv2Cook
Combine all ingredients; stir well
- 1/2 cup low-sodium soy sauce
- 1/4 cup molasses
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
Apricot-Amaretto Bread
By Lv2Cook
Preheat oven to 350º. Combine first 5 ingredients in a large bowl
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 cup chopped dried apricots
- 1/4 cup toasted sliced almonds divided
- 3/4 cup sugar
- 3/4 cup skim milk
- 1/4 cup amaretto (almond-flavored liqueur)
- 3 tablespoons vegetable oil
- 1/2 teaspoon almond extract
- 1 large egg white
- 1 large egg
- Cooking spray
- 1 tablespoon sugar
Roast Duckling with Sweet-and-Sour Cabbage
By Lv2Cook
Preheat oven to 450º. Remove giblets and neck from duckling; reserve for another use
- 4 pounds cleaned domestic duckling (fresh or frozen and thawed)
- 1 1/2 teaspoons salt divided
- 3/4 teaspoon pepper divided
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 4 cups rock salt
- 12 chestnuts or bottled peeled chestnuts
- 1 teaspoon vegetable oil
- 1/2 cup minced onion
- 3 cups shredded red cabbage
- 1 cup chopped peeled Golden Delicious apple
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 1 bay leaf
- 1/4 cup low-salt chicken broth
- 1 teaspoon juniper berries crushed
Hamburg Fish Soup
By Lv2Cook
Cut flounder into fillets, reserving bones
- 3 pounds flounder fillet (2 1 1/2-pounders) cleaned
- 6 cups water
- 2 teaspoons black peppercorns
- 1/4 cup chopped fresh dill
- 1 cup chopped fresh parsley
- 2 tablespoons vegetable oil
- 2 cups thinly sliced leek (about 2 medium)
- 1 1/2 cups finely chopped onion
- 2 tablespoons all-purpose flour
- 2 cups diced peeled red potatoes
- 1 cup sliced carrot
- 1 1/2 tablespoons juniper berries
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 bay leaves
- 1 cup Riesling or other dry white wine
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons balsamic vinegar
- 1 teaspoon coarse-grained mustard
- 1 (7-ounce) can tiny peeled shrimp drained
- Slivered leek (optional)
Broiled Salmon on Weinkraut with Juniper Berries
By Lv2Cook
Place sauerkraut in a colander; rinse under cold water
- 7 1/2 cups refrigerated sauerkraut drained
- 2 bacon slices cut into 1-inch pieces
- 2 cups coarsely chopped onion
- 1 1/2 tablespoons juniper berries
- 1/2 teaspoon pepper
- 3 bay leaves
- 1 (750-milliliter) bottle Riesling or other dry white wine
- 1 (8-ounce) bottle clam juice
- 7 (6-ounce) salmon steaks (1 inch thick)
- Cooking spray
Triple-Plum Salsa
By Lv2Cook
Combine all ingredients in a bowl; toss well
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon minced seeded jalapeño pepper
- 1 teaspoon grated lime rind
- 1 tablespoon fresh lime juice
- 2 teaspoons minced peeled fresh ginger
- 2 teaspoons vegetable oil
- 2 ripe red-skinned plums pitted and diced
- 2 ripe green-skinned plums pitted and diced
- 2 ripe purple or black-skinned plums pitted and diced
German-Chocolate Cake
By Lv2Cook
Preheat oven to 350º. Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 tablespoon flour
- Cooking spray
- 1 tablespoon cake flour
- 1/2 cup unsweetened cocoa
- 1 ounce sweet baking chocolate
- 1/2 cup boiling water
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 3 tablespoons butter or stick margarine softened
- 2 tablespoons vegetable oil
- 1/4 cup plain fat-free yogurt
- 2 1/2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 2 large egg whites
- 2 1/4 cups sifted cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup low-fat buttermilk
- Coconut-Pecan Frosting
- COCONUT-PECAN FROSTING
- 2 tablespoons butter or stick margarine
- 1/3 cup finely chopped pecans
- 2/3 cup packed brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup fat-free sweetened condensed milk
- 1 tablespoon light-colored corn syrup
- 2 large egg yolks
- 1/2 cup flaked sweetened coconut toasted
- 2 1/2 teaspoons vanilla extract
- 1/8 teaspoon coconut extract
Tomatoes Stuffed with Orzo-Feta Salad
By Lv2Cook
Combine first 11 ingredients in a large bowl
- 2 cups cooked orzo (about 1 cup uncooked rice-shaped pasta)
- 1 1/2 cups diced cucumber
- 1 cup chopped fresh parsley
- 1/2 cup (2 ounces) crumbled Feta cheese
- 1/4 cup diced red onion
- 1 tablespoon chopped fresh chives
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 large tomatoes
Fresh-Sage Drop Scones
By Lv2Cook
Preheat oven to 400º. Lightly spoon the flour into a dry measuring cup, and level with a knife
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 1/4 cup minced green onions
- 2 tablespoons chopped fresh sage
- 1 1/2 teaspoons chopped fresh thyme
- 1 cup 1% low-fat milk
- Cooking spray
- 12 sage leaves