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Recipes
Plum Island Sound Clam Chowder
By luvs2cook
Drain clams in a colander over a bowl, reserving juice
- 4 (6 1/2-ounce) cans chopped clams
- 2 (8-ounce) bottles clam juice
- 5 slices center-cut bacon, cut into 1/2-inch pieces
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1 1/2 teaspoons butter
- 2 cups cubed red potato
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 2 1/4 cups evaporated fat-free milk
- 1 1/2 cups 1% low-fat milk
- 1 1/2 tablespoons dry sherry
- 1 tablespoon chopped fresh parsley
Herbed Quinoa Salad
By luvs2cook
1. In a small pot, combine the quinoa and stock (or water) and bring to a boil
- 1 cup quinoa
- 2 cups vegetable stock or water
- 1/2 cup hothouse cucumber, diced
- 1/2 cup tomato, diced
- 2 tablespoons red onion, diced
- 2 green onions, thinly sliced
- 2 tablespoons chopped cilantro
- 1 teaspoon chopped jalapeño
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
Spinach Dip
By luvs2cook
Combine all ingredients one day prior to serving
- 1 pkg frozen chopped spinach (thawed and drained)
- 1 1/2 cups sour cream
- 1 cup mayonnaise
- 3 chopped scallions
- 1 can (8 oz) water chestnuts
- 1 pkg Knorr vegetable soup mix
Lemon Chicken and Rice with Artichokes
By luvs2cook
Heat a Dutch oven coated with cooking spray over medium-high heat
- Cooking spray
- 1 pound skinless, boneless chicken breast,
- cut into 1/2 inch strips
- 2 1/4 cups chopped onion
- 1 cup chopped red bell pepper
- 2 cups instant rice
- 1/4 cup fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14-ounce) can fat-free, less-sodium
- chicken broth
- 1 (14-ounce) can quartered artichoke hearts,
- drained
- 2 tablespoons grated Romano cheese
Lemon Custard Cake
By luvs2cook
1) Preheat the oven to 325°F
- Cake
- 6 tablespoons soft butter
- 3/4 cup sugar
- 1 tablespoon Cake Enhancer, optional
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- zest of 1 lemon; or 1/4 teaspoon lemon oil (or both!)
- 2 large eggs, at room temperature
- 1 1/3 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup milk
- Filling
- 1 cup pastry cream mix
- 1 cup milk
- 1 cup light or heavy cream
- 1/2 cup lemon curd
- zest of 1 medium orange or lemon, optional
Ham & Cheese Bake
By luvs2cook
1) Lightly grease a small (7- to 8-cup) casserole dish, for nicest presentation; or a 9" x 9" square cake pan
- 6 slices slightly stale bread or 3 or 4 soft rolls, crusts removed if hard; about 6 1/2 cups cubed bread
- 1 3/4 cups diced cooked ham
- 2 cups shredded cheese: cheddar, Monterey Jack, Swiss, or your favorite combination
- 5 large eggs
- 2 cups milk
- 1/4 teaspoon salt
- 1 teaspoon prepared mustard of 1/2 teaspoon ground mustard
- 1/4 cup Vermont cheese powder, optional
- 1 cup Panko bread crumbs, or coarse, dry bread crumbs
- 2 tablespoons melted butter
Coconut Milk Cupcakes, Two Ways
By luvs2cook
makes 20 to 22 cupcakes For the cupcakes, preheat the oven to 350°
- For the cupcakes
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups sifted cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 teaspoon coconut extract
- 1/2 teaspoon pure vanilla extract
- For the frosting
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 2 cups powdered sugar
- 1 tablespoon coconut extract
- Shredded, sweetened coconut
- Unsweetened coconut flakes, toasted
Garlic Studded Rosemary Roast Rack of Lamb
By luvs2cook
1. Place lamb, meat side down, on a broiler pan coated with cooking spray
- 3 (1 1/2-pound) French-cut racks of lamb (8 ribs each)
- Cooking spray
- 6 garlic cloves, thinly sliced (48 slices)
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh rosemary
- 1 teaspoon kosher salt
Cream of Cauliflower Soup
By luvs2cook
1. Cut leeks in half lengthwise
- 2 leeks, including 2 inches of green, roots trimmed
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 celery rib, with extra leaves, coarsely chopped
- 2 tablespoons finely minced garlic
- 2 teaspoons curry powder
- 2 teaspoons ground ginger
- 6 cups chicken or vegetable broth
- juice of half a lemon
- 1 head cauliflower, cored and broken into florets
- 1 cup half and half
- salt and freshly ground black pepper, to taste
Brie and Fig Preserve Pie Bites - Food & Drink - msn
By luvs2cook
Preheat oven to 350°F. Using a 3-inch diameter cookie cutter (or jar top), cut out circles of pie crust and place...
- 2 sheets frozen, ready-made 9-inch pie crust, thawed but still cold
- 4 ounces brie cheese, cut into 1/4-by-1-inch pieces, cold
- 1 jar fig preserves
- 1 egg, beaten
- Splash of milk