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Recipes
Orzo "Risotto" with Prosciutto
By Lv2Cook
Bring the broth to a boil in a small saucepan
- 2 1/2 cups low-salt chicken broth
- 1 cup frozen petite green peas
- 1 tablespoon olive oil
- 3 cups chopped leek
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup uncooked orzo (rice-shaped pasta)
- 1/4 cup (1 ounce) minced prosciutto or lean smoked ham
- 1/4 cup grated fresh Parmesan cheese divided
- 2 tablespoons minced fresh parsley
Dried Apricot-Chutney
By Lv2Cook
Combine 1/2 cup water, apricot, and next 6 ingredients (apricot through red pepper) in a medium saucepan, and stir ...
- 1 cup water divided
- 1 cup coarsely chopped dried apricot
- 1 cup coarsely chopped onion
- 1/3 cup cider vinegar
- 1/3 cup raisins
- 1 1/4 teaspoons pumpkin-pie spice
- 1 teaspoon dry mustard
- 1/8 teaspoon crushed red pepper
- 1 cup peeled, coarsely chopped Golden Delicious apple
Shanghai Coastline Spice Mix
By Lv2Cook
Combine all ingredients in a spice or coffee grinder; process until finely ground
- 7 tablespoons crushed red pepper
- 2 3/4 teaspoons ground ginger
- 2 3/4 teaspoons aniseed
Perfect Pasta and Cheese
By Lv2Cook
Preheat oven to 350º. Prepare Béchamel Sauce; keep warm
- Béchamel Sauce (see recipe)
- 2 teaspoons margarine
- 1/2 cup minced shallots
- 2 cups sliced mushrooms
- 1 1/2 cups sliced shiitake mushroom caps (about 4 ounces)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 garlic cloves minced
- 3/4 cup fresh breadcrumbs
- 2 cups (8 ounces) shredded reduced-fat sharp Cheddar cheese divided
- 1/4 cup chopped chives divided
- 3 1/2 cups uncooked penne (tubular-shaped paste)
Angel Food Cake and Marinated Peaches
By Lv2Cook
Combine first 4 ingredients in a bowl; toss lightly
- 3 cups peeled, sliced fresh peaches
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1/4 cup peach schnapps
- 6 (1 1/2-ounce) slices angel food cake
Red Wine-and-Rosemary Marinara
By Lv2Cook
Heat oil in a large saucepan over medium heat
- 1 tablespoon olive oil
- 1 cup chopped onion
- 4 garlic cloves minced
- 3/4 cup dry red wine
- 2 tablespoons honey
- 2 teaspoons dried basil
- 1 teaspoon dried rosemary crushed
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 (28-ounce) can crushed tomatoes
- 1 (6-ounce) can no-salt-added tomato paste
- 5 cups hot cooked linguine (about 10 ounces uncooked pasta)
Tomato-Shellfish Salad
By Lv2Cook
Combine the first 5 ingredients in a medium bowl; stir with a whisk until well-blended
- 2 tablespoons chopped fresh parsley
- 6 tablespoons sherry vinegar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 2 garlic cloves minced
- 3/4 pound cooked medium shrimp peeled and deveined
- 2 cups diced tomato
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
Three-Mushroom Two-Tomato Pot Roast
By Lv2Cook
Preheat oven to 300º. Trim fat from roast
- 1 (3-pound) boned beef bottom round roast
- 2 teaspoons vegetable oil
- 1 1/2 cups chopped onion
- 1 1/2 teaspoons dried thyme
- 1 large garlic clove minced
- 3 bay leaves
- 1 cup low-salt chicken broth
- 1 cup dry red wine
- 1 cup canned whole tomatoes undrained and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound carrots (8 medium) peeled and halved
- 1 1/4 pounds boiling onions (8 small) peeled
- 1 ounce sun-dried tomatoes (about 12) packed without oil, chopped
- 4 cups shiitake mushroom caps (about 12 ounces)
- 1 (8-ounce) package button mushrooms quartered
- 1 (8-ounce) package cremini mushrooms quartered
Filet Mignon with Sautéed Onions
By Lv2Cook
Combine first 3 ingredients in a small bowl; rub both sides of beef with pepper mixture
- 2 teaspoons cracked pepper
- 1/2 teaspoon salt
- 2 garlic cloves minced
- 4 (4-ounce) beef tenderloin steaks (1 inch thick)
- Cooking spray
- 1 cup thinly sliced onion separated into rings
- 2/3 cup dry red wine
- 2 tablespoons steak sauce (such as Heinz 57)
Strawberry Spring Salad
By Lv2Cook
Combine first 6 ingredients, and stir well with a whisk
- 3 tablespoons white wine vinegar
- 3 tablespoons water
- 1 tablespoon honey
- 2 teaspoons extra-virgin olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3 cups quartered strawberries
- 1 (10-ounce) bag Italian-blend salad greens (about 6 cups)
- 4 teaspoons toasted pine nuts