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Recipes
Summer-Girl Soda
By Lv2Cook
Press raspberries through a sieve over a bowl; discard seeds
- 3/4 cup raspberries
- 1/2 teaspoon sugar
- 1 1/4 cups vanilla low-fat ice cream divided
- 1 1/2 cups club soda chilled and divided
- 1 cup raspberry sherbet
- 1 cup orange sherbet
Pan-Fried Brook Trout with Greens
By Lv2Cook
Combine first 3 ingredients in a shallow dish; stir well
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 8 (4-ounce) brook trout fillets
- Cooking spray
- 8 cups coarsely chopped spinach
- 1 cup thinly sliced iceberg lettuce
- 1/2 cup sliced green onions
- 2 tablespoons chopped fresh thyme
- OR
- 2 teaspoons dried thyme
- 2 tablespoons chopped fresh oregano
- OR
- 2 teaspoons dried oregano
- 2 tablespoons white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 lemon wedges
Curried Sweet Potato-Apple Pilaf
By Lv2Cook
Heat oil in a medium saucepan over medium-high heat
- 1 1/2 teaspoons olive oil
- 1/4 cup chopped green onions
- 1 garlic clove minced
- 1/2 cup uncooked long-grain rice
- 1 cup water
- 2/3 cup diced peeled sweet potato
- 1 cup cubed peeled Granny Smith apple
- 1/4 cup frozen green peas
- 2 tablespoons currants
- 3/4 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
Turkey Cutlets with Apple Chutney
By Lv2Cook
Combine first 7 ingredients in a small saucepan, and bring to a boil
- 1 1/4 cups chopped Granny Smith apple (about 8 ounces)
- 1 cup diced tomato
- 3/4 cup thinly sliced onion
- 3 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 4 (2-ounce) turkey cutlets
- 1/8 teaspoon salt
- Dash white pepper
- 1 teaspoon oil
- Cooking spray
Pine Nut-and-Rice Pilaf
By Lv2Cook
Heat olive oil in a large nonstick skillet over medium heat
- 2 teaspoons olive oil
- 1 1/2 cups chopped onion
- 4 garlic cloves minced
- 5 cups hot cooked rice
- 1/3 cup chopped fresh basil
- 1/3 cup pine nuts toasted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Basil sprig (optional)
Ginger-Mango Gelato
By Lv2Cook
Place first 3 ingredients in a blender or food processor
- 2 cups diced peeled mango
- 2 tablespoons fresh lime juice
- 2 teaspoons minced crystallized ginger
- 1 1/2 cups water
- 3/4 cup sugar
- Mint sprigs (optional)
Apricot Upside-Down Cake
By Lv2Cook
Preheat oven to 350º. Combine pineapple juice and apricots in a small saucepan; bring to a boil
- 1 1/4 cups pineapple juice
- 3/4 cup dried apricots quartered
- 2 tablespoons stick margarine
- 1/3 cup firmly packed dark brown sugar
- 2 tablespoons finely chopped walnuts
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup granulated sugar divided
- 1/3 cup 1% low-fat milk
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3 large egg whites (at room temperature)
Roast Beef, Cucumber, and Tomato Sandwiches
By Lv2Cook
Combine sugar, vinegar, and red pepper in a small bowl; stir well
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- Dash ground red pepper
- 2 cups very thinly sliced peeled cucumber
- 2 tablespoons thinly sliced green onions
- 3 tablespoons honey mustard
- 12 (1 1/4-ounce) slices rye bread
- 3/4 pound very thinly sliced lean deli roast beef
- 12 (1/4-inch-thick) slices tomato
Hamantaschen
By Lv2Cook
Combine first 4 ingredients in a large bowl; beat at medium speed of a mixer 2 minutes or until light and fluffy
- 2/3 cup sugar
- 6 tablespoons stick margarine
- 1 teaspoon vanilla extract
- 2 ounces block-style fat-free cream cheese (about 1/4 cup)
- 1 large egg
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 12 ounces dried figs (about 2 cups)
- 3 tablespoons sugar
- 3 tablespoons boiling water
- 1 tablespoon light-colored corn syrup
- 1 tablespoon lemon juice
- Cooking spray
Broccoli, Orange, and Watercress Salad
By Lv2Cook
Peel and section oranges over a large bowl, and squeeze membranes to extract juice
- 2 medium oranges
- 1 teaspoon vegetable oil
- 1 teaspoon prepared horseradish
- 1 teaspoon honey
- 1/8 teaspoon salt
- 1 Dash pepper
- 2 cups small broccoli florets
- 1/4 cup thinly sliced red onion separated into rings
- 2 cups trimmed watercress