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Piroshki

Piroshki

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Thaw dough in refrigerator 12 hours

  • 1 (2-pound) package frozen white bread dough
  • 6 cups thinly sliced napa (Chinese) cabbage
  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • 1 3/4 cups chopped onion
  • 1/2 cup finely chopped carrot
  • 1 pound lean ground lamb
  • 1/4 cup chopped fresh cilantro
  • 2 garlic cloves minced
  • 2 tablespoons low-fat sour cream
  • Cooking spray
  • 1 large egg white lightly beaten
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Artichoke-and-Goat Cheese-Stuffed Chicken Breasts

Artichoke-and-Goat Cheese-Stuffed Chicken Breasts

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Drain artichokes in a colander over a bowl, reserving liquid

  • 1 (14-ounce) can artichoke bottoms
  • 1/2 cup (2 ounces) crumbled goat or feta cheese
  • 1/4 cup chopped chives divided
  • 1 1/2 teaspoons chopped fresh thyme divided
  • 1 1/2 teaspoons grated lemon rind divided
  • 8 (4-ounce) skinned, boned chicken breast halves
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil divided
  • 1 teaspoon cornstarch
  • 2 tablespoons lemon juice
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Spicy White-Bean Spread

Spicy White-Bean Spread

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Place the first 6 ingredients in a food processor, and pulse 2 times or until well-blended

  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 2 (16-ounce) cans navy beans drained
  • 2 garlic cloves chopped
  • 1 jalapeño pepper seeded and chopped
  • 3/4 cup minced red bell pepper
  • 3/4 cup minced fresh cilantro
  • 1/4 cup minced green onions
  • 1/2 teaspoon salt
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Confetti-Stuffed Burritos

Confetti-Stuffed Burritos

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Preheat oven to 350º. Combine sweet potato and broth in a large nonstick skillet

  • 2 1/2 cups (1/2-inch) cubed peeled sweet potato
  • 3/4 cup low-salt chicken broth
  • 1/2 cup coarsely chopped onion
  • 2 garlic cloves minced
  • 3/4 cup fresh corn kernels (about 2 ears)
  • 3/4 cup drained canned black beans partially mashed
  • 1/2 cup chopped red bell pepper
  • 1/4 cup minced fresh cilantro
  • 1 1/2 tablespoons fresh lime juice
  • 3/4 cup canned fat-free refried beans
  • 8 (8-inch) flour tortillas
  • 1/2 cup fat-free sour cream
  • 1/2 cup bottled salsa
  • 4 teaspoons chopped fresh cilantro (optional)
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Spaghetti with Spring Pesto

Spaghetti with Spring Pesto

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Place first 11 ingredients in a food processor, and process the mixture until smooth

  • 4 cups trimmed watercress (about 1 bunch)
  • 1 1/2 cups fresh parsley
  • 1 cup basil leaves
  • 1/2 cup pecan halves
  • 1/2 cup frozen green peas thawed
  • 1/2 cup fat-free ricotta cheese
  • 1/4 cup (1 ounce) grated fresh parmesan cheese
  • 1/3 cup (1-inch) sliced green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 garlic cloves
  • 1 1/2 tablespoons olive oil
  • 6 cups hot cooked spaghetti (about 1 pound uncooked pasta)
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Classic French Bread

Classic French Bread

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Dissolve the yeast in warm water in a small bowl; let stand 5 minutes

  • 2 1/2 teaspoons dry yeast ( 1 package)
  • 1 cup warm water (105º to 115º)
  • 3 cups bread flour
  • 1 teaspoon salt
  • Cooking spray
  • 1 tablespoon water
  • 1 large egg white
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Skillet-Seared Salmon with Curried Pineapple Essence

Skillet-Seared Salmon with Curried Pineapple Essence

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Combine first 4 ingredients in a saucepan

  • 1 1/2 cups (1-inch) cubes fresh pineapple
  • 1/2 cup rice vinegar
  • 1/2 teaspoon curry powder
  • 1 garlic clove minced
  • 1 teaspoon cracked pepper
  • 6 (6-ounce) salmon fillets (1 inch thick)
  • 1 teaspoon kosher salt
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground coriander
  • 1 tablespoon black pepper
  • 1 tablespoon ground allspice
  • 1 tablespoon ground cardamom
  • 1 tablespoon ground cloves
  • 1 tablespoon ground ginger
  • 1 1/2 tablespoons vegetable oil
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Mexicali Crab Cakes

Mexicali Crab Cakes

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Preheat oven to 450º. Melt margarine in a large nonstick skillet over medium heat

  • 1 1/2 tablespoons stick margarine
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red bell pepper
  • 1 1/2 teaspoons chopped seeded jalapeño pepper
  • 1/4 cup light mayonnaise
  • 1 teaspoon chopped fresh cilantro or parsley
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 large egg lightly beaten
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup chopped green onions
  • 1 pound lump crabmeat shell pieces removed
  • 1 (8 3/4-ounce) can no-salt-added whole-kernel corn drained
  • 1 cup finely crushed cornflakes
  • Cooking spray
  • 1 1/4 cups cocktail sauce or medium-hot salsa
  • Cilantro sprigs (optional)
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Sweet Carrot Salad

Sweet Carrot Salad

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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
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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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