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Pear Phyllo Pastries

Pear Phyllo Pastries

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Preheat oven to 350º. Combine breadcrumbs and brown sugar in a bowl

  • 1/4 cup dry breadcrumbs
  • 1/4 cup firmly packed brown sugar
  • 3 tablespoons stick margarine melted
  • 1 tablespoon vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon ground nutmeg
  • 4 cups coarsely chopped peeled pear (about 4 pears)
  • 1/2 cup dried cranberries
  • 1/4 cup chopped almonds toasted
  • 12 sheets frozen phyllo dough thawed
  • Cooking spray
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Sautéed Striped Bass with Summer Vegetables

Sautéed Striped Bass with Summer Vegetables

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Sprinkle fish with 1/4 teaspoon salt and black pepper

  • 4 (6-ounce) striped bass fillets skinned
  • 1/2 teaspoon salt divided
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil divided
  • Cooking spray
  • 1 cup (2 × 1/4-inch) julienne-cut yellow squash
  • 1 cup (2 × 1/4-inch) julienne-cut zucchini
  • 1 cup (2 × 1/4-inch) julienne-cut carrot
  • 1 cup vertically sliced red onion
  • 3/4 cup julienne-cut fennel stalks
  • 1/4 cup chopped fresh basil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon dried thyme
  • 3 garlic cloves minced
  • Basil sprigs (optional)
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Chicken-and-Rajas Enchiladas

Chicken-and-Rajas Enchiladas

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Preheat broiler. Cut poblanos in half lengthwise, and discard seeds and membranes

  • 2 large poblano chiles
  • Cooking spray
  • 2 (4-ounce) skinned, boned chicken breasts cut into 1/4-inch strips
  • 1 cup chopped tomato
  • 3/4 cup thinly sliced onion
  • 1/4 teaspoon freshly ground pepper
  • 4 (10-inch) fat-free flour tortillas
  • 1 cup Refried White Beans
  • 1 cup (4 ounces) shredded Fontina or Monterey Jack cheese
  • Fresh cilantro sprigs (optional)
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Russian Skillet Stroganoff

Russian Skillet Stroganoff

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Trim fat from steak, and cut steak diagonally across the grain into thin slices

  • 1 (3/4-pound) flank steak
  • 1 tablespoon cornstarch
  • 1 teaspoon olive oil
  • 2 cups thinly sliced onion
  • 1 (8-ounce) package presliced mushrooms
  • 1/2 cup low-salt beef broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fat-free sour cream
  • 2 tablespoons finely chopped fresh parsley
  • 2 cups hot cooked long-grain rice
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Senatorial Bean Soup

Senatorial Bean Soup

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Sort and wash beans, and place in a large Dutch oven

  • 1 cup dried navy beans
  • 2 tablespoons margarine
  • Cooking spray
  • 2 1/2 cups chopped leek
  • 2 cups sliced carrot
  • 1 cup thinly sliced celery
  • 1 cup diced cooked ham (such as Light & Lean)
  • 4 garlic cloves minced
  • 8 cups water
  • 2 teaspoons chicken-flavored bouillon granules
  • 1 teaspoon beef-flavored bouillon granules
  • 1 teaspoon dried rubbed sage
  • 2 bay leaves
  • Celery leaves (optional)
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Longhorn Caviar

Longhorn Caviar

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Combine all ingredients in a bowl

  • 1 1/2 cups chopped seeded tomato
  • 1/3 cup thinly sliced green onions
  • 2 tablespoons canned chopped green chiles
  • 2 tablespoons white wine vinegar
  • 1 tablespoon minced seeded jalapeño pepper
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 1 garlic clove minced
  • 1 (15 .8-ounce) can canned black-eyed peas drained
  • Jalapeño slices (optional)
  • Cilantro sprigs (optional)
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Spicy Tequila Shrimp

Spicy Tequila Shrimp

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Heat oil in a large nonstick skillet over medium heat

  • 1 teaspoon vegetable oil
  • 1 cup vertically sliced onion
  • 1/2 cup julienne-cut seeded jalapeño pepper
  • 5 garlic cloves minced
  • 1 pound large shrimp peeled and deveined
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon salt
  • 1/2 cup tequila
  • 3 cups chopped seeded tomato
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 6 cups hot cooked rice
  • 1 peeled medium avocado cut into 12 wedges
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Nime Chow (Raw Spring Rolls)

Nime Chow (Raw Spring Rolls)

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Combine bean threads and 2 cups hot water in a bowl; let stand 10 minutes

  • 1 ounce uncooked bean threads (cellophane noodles)
  • 12 (8-inch) round sheets rice paper
  • 2 cups thinly sliced curly leaf lettuce
  • 1 cup fresh bean sprouts
  • 24 medium basil leaves
  • 32 medium shrimp cooked and peeled
  • 1 cup Lime-Vinegar Sauce (see recipe)
  • 1/2 cup finely chopped unsalted dry-roasted peanuts
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Tomato-and-White Bean Soup

Tomato-and-White Bean Soup

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Heat oil in a large saucepan over medium heat

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 3 garlic cloves crushed
  • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes undrained and chopped
  • 2 (16-ounce) cans cannellini or other white beans drained
  • 1 (14 1/2-ounce) can fat-free chicken broth
  • 1 tablespoon chopped fresh parsley
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
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Pear Cobbler

Pear Cobbler

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Preheat oven to 350º. Combine first 5 ingredients in a large bowl; toss gently to coat

  • 6 cups sliced peeled pear (about 3 pounds)
  • 1/3 cup firmly packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon lemon juice
  • 1/2 teaspoon apple pie spice
  • Cooking spray
  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • OR
  • 1/2 cup all-purpose flour
  • 3 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons chilled stick margarine cut into small pieces
  • 1/2 cup skim milk
  • 2 teaspoons margarine melted
  • 1 tablespoon brown sugar
0/5 (0 Votes)