Menu Enter a recipe name, ingredient, keyword...

Lv2Cook's profile page

Recipes

Tri-Colored Shrimp Plate

Tri-Colored Shrimp Plate

By

Preheat broiler. Cut bell peppers in half lengthwise, discarding the seeds and membranes

  • 2 red bell peppers
  • 2 yellow bell peppers
  • 24 jumbo shrimp peeled and deveined (about 1 1/2 pounds)
  • 1 tablespoon Lemon Grass Oil divided
  • 1 teaspoon crushed red pepper
  • 2 garlic cloves minced
  • Cooking spray
  • 1 1/2 (10-ounce) bags fresh spinach
0/5 (0 Votes)

Garden "Sloppy Joes"

Garden Sloppy Joes

By

Heat oil in a nonstick skillet over medium heat

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/2 cup diced carrot
  • 1 (8-ounce) package tempeh crumbled
  • 2 cups canned crushed tomatoes in purée undrained
  • 1/4 cup water
  • 1/4 cup bottled hot-and-spicy barbecue sauce
  • 2 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 8 (1 1/2-ounce) whole-wheat hamburger buns
0/5 (0 Votes)

Three-Plum Upside-Down Cake

Three-Plum Upside-Down Cake

By

Preheat oven to 350º. Melt 2 tablespoons margarine in a 9-inch cast-iron or heavy skillet over medium heat

  • 2 tablespoons stick margarine or butter
  • 1 cup sugar divided
  • 3 tablespoons triple sec (orange-flavored liqueur)
  • OR
  • 3 tablespoons orange juice
  • 2 ripe red-skinned plums halved and pitted
  • 2 ripe purple or black-skinned plums halved and pitted
  • 2 ripe green-skinned plums halved and pitted
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup 1% low-fat milk
  • 1 tablespoon stick margarine or butter melted
  • 1 teaspoon grated orange rind
  • 1 teaspoon vanilla extract
  • 2 large egg yolks
  • 4 large egg whites
0/5 (0 Votes)

French Country Bread with Currants and Rosemary

French Country Bread with Currants and Rosemary

By

Lightly spoon 1 cup bread flour and whole-wheat flour into dry measuring cups; level with a knife

  • 1 cup bread flour
  • 1 cup whole-wheat flour
  • Basic Sponge (at room temperature; see recipe)
  • 1/2 cup rye flour
  • 1/4 cup regular oats
  • 3/4 cup water
  • 1 1/2 teaspoons salt
  • 1/4 cup currants
  • 2 tablespoons bread flour
  • 2 tablespoons dried rosemary
  • Cooking spray
0/5 (0 Votes)

Strawberry-Swirl Frozen Pie

Strawberry-Swirl Frozen Pie

By

Preheat oven to 350º. Place cookies in a food processor; process until crumbly

  • 40 reduced-calorie vanilla wafers
  • 2 tablespoons sugar
  • 2 tablespoons stick margarine melted
  • 1 large egg white
  • Cooking spray
  • 3 cups strawberry low-fat frozen yogurt
  • 1 1/2 cups sliced strawberries
  • 3 tablespoons sugar
  • 1 cup frozen reduced-calorie whipped topping thawed
0/5 (0 Votes)

Oven-Roasted Asparagus with Thyme

Oven-Roasted Asparagus with Thyme

By

Preheat oven to 400º. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desire...

  • 1 1/2 pounds asparagus spears
  • 1 large garlic clove halved
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon freshly ground pepper
0/5 (0 Votes)

Curly Endive with Beans, Tomatoes, and Croutons

Curly Endive with Beans, Tomatoes, and Croutons

By

Preheat oven to 350º. Combine bread cubes and crushed garlic in a large zip-top plastic bag

  • 2 (3/4-ounce) slices French bread cut into 3/4-inch cubes
  • 1 small garlic clove crushed
  • 1/2 pound dried navy beans
  • 1 bay leaf
  • 2 cups water
  • 18 cups chopped curly endive (about 1 1/2 pounds)
  • 2 1/3 cups diced seeded tomato
  • 1/4 cup minced fresh basil
  • 2 garlic cloves minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons extra-virgin olive oil
0/5 (0 Votes)

Tuna Niçoise Pasta Toss

Tuna Niçoise Pasta Toss

By

Place potatoes in a medium saucepan

  • 2 cups small red potatoes quartered (about 10 ounces)
  • 2 cups (1-inch) cut green beans (about 1/2 pound)
  • 3 tablespoons olive oil divided
  • 1/3 cup diced shallots
  • 3 garlic cloves minced
  • 4 cups uncooked cavatappi (spiral-shaped pasta)
  • 2 tablespoons minced fresh tarragon
  • OR
  • 2 teaspoons dried tarragon
  • 2 tablespoons coarse-grained mustard
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1 (9-ounce) can solid white tuna in water drained
  • Freshly ground pepper
0/5 (0 Votes)

Pesto Baguettes

Pesto Baguettes

By

Dissolve yeast and sugar in warm water in a 2-cup glass measure, and let stand 5 minutes

  • 1 package dry yeast
  • 1 tablespoon sugar
  • 1 cup warm water (105º to 115º)
  • 3 cups bread flour
  • 2 tablespoons nonfat dry milk
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon freeze-dried chives
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • Cooking spray
0/5 (0 Votes)

Rice-Stuffed Cabbage Leaves

Rice-Stuffed Cabbage Leaves

By

Steam cabbage leaves, covered, 3 minutes; set aside

  • 12 large green cabbage leaves
  • 1 tablespoon olive oil
  • 2 cups thinly sliced leek
  • 1 1/2 cups finely chopped celery
  • 1 cup finely chopped carrot
  • 2 garlic cloves minced
  • 1 cup uncooked basmati rice
  • 1 2/3 cups low-salt chicken broth divided
  • 1/4 teaspoon fennel seeds crushed
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 2 cups chopped onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 garlic clove minced
  • 1 (28-ounce) can plum tomatoes undrained and chopped
  • 1/3 cup finely chopped pimento-stuffed green olives
  • 1/4 teaspoon pepper
  • Cooking spray
0/5 (0 Votes)