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Recipes
Spaghetti & Meatballs
By lovenaples
For sauce: Combine tomatoes with juice, butter, onions, and salt in large wide pot
- Sauce:
- 2 28-ounce cans whole peeled tomatoes in juice, drained, juice reserved, tomatoes finely chopped
- 1/2 cup (1 stick) unsalted butter
- 2 medium onions, peeled, halved through root end
- 1/2 teaspoon (or more) salt
- Meatballs:
- 1 cup fresh breadcrumbs made from crustless French or country-style bread
- 1/3 cup whole milk
- 8 ounces ground beef (15% fat)
- 8 ounces ground pork
- 1 cup finely ground (not grated) Parmesan cheese
- 1/3 cup finely chopped Italian parsley
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- 2 large garlic cloves, pressed
- 1 pound spaghetti
- Freshly grated Parmesan cheese (for serving)
Maple Glazed Salmon
By lovenaples
1. Preheat broiler. 2. Combine first 6 ingredients; rub spice mixture evenly over flesh side of fillets
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground ancho chile powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon brown sugar
- 1 teaspoon kosher salt
- 4 (6-ounce) Alaskan salmon fillets
- Cooking spray
- 2 tablespoons maple syrup
Buffalo Mozzarella and Tomato Pizza
By lovenaples
For the pizza dough: Put the flour, yeast, salt and sugar in a large bowl or food processor
- Pizza Dough
- 3 1/4 cups all-purpose flour, plus extra for dusting
- 2 teaspoons instant yeast
- 1 tablespoons salt
- 1 tablespoon sugar
- 1 cup warm water
- 1/4 cup dry white wine, at room temperature
- 3 tablespoons olive oil
- Buffalo Mozzarella and Tomato Pizza
- Flour, for dusting
- Cornmeal, for dusting
- 1 pound Pizza Dough
- 1 cup whole canned tomatoes, crushed with hands
- 1 ball buffalo mozzarella, drained from water
- 1 tablespoons olive oil
- 1/4 cup fresh basil leaves, torn
Baked Aspargus
By lovenaples
400 degree oven Bake 1 lb
- 1 lb. Aspargus
- 1/2 c. Panko
- 1/4 c. Parmaean
- 1 T. Thyme
- 2 t. evoo
- 1/2 t. salt and pepper
Strawberry
By lovenaples
Strawberry Sauce for Fruit
- 1 (4oz) softened cream cheese
- 1/2 c. light brown sugar
- 1 c. sour cream
- 1 t. vanilla
- Fresh strawberries
Perfect Aspargus 1,2, 3!
By lovenaples
Cut 1 lb. of fresh aspargus into 1 1//2" pcs
- 1 lb. Aspargus
- 2 T. Butter
- 1 minced garlic clove
- 1/2 c. chicken broth
- 1/2 t. sesame seeds
Herb Crusted Leg of Lamb
By lovenaples
Preheat the oven to 450 degrees F
- 1 (3 to 4-pound) boneless leg of lamb
- Salt and pepper
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh rosemary leaves
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons Italian bread crumbs
- 1/3 cup white wine
- 1/3 cup water or chicken broth
- Special Equipment: kitchen string, meat thermometer
Boursin Scalloped Potatoes
By lovenaples
1 Slice potatoes into quarter inch rounds and toss with salt and pepper
- 3 lbs red potatoes, unpeeled
- salt and pepper 1 pint heavy cream
- 1 (5 ounce) package boursin cheese
- fresh chives or parsley, chopped
Creamed Spinach
By lovenaples
Wash the spinach thoroughly using 2 or 3 changes of water, but don’t dry the leaves
- 2 lb. fresh spinach (mature crinkly leaves, not flat baby leaves), stems removed
- Kosher salt
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 3 large cloves garlic, smashed and peeled
- Freshly ground black pepper
- Freshly grated nutmeg
- 1/2 oz. (1 Tbs.) unsalted butter
- 1 Tbs. plus 1 tsp. all-purpose flour
- 1/3 cup freshly grated Parmigiano-Reggiano
Aspargus & Gruyere Tart
By lovenaples
Make crust: Roll out pastry dough on a floured surface into a 15 1/2-inch round
- Black Pepper and Sour Cream Pastry Dough
- 3 pounds thick white or green asparagus, trimmed to 6 inches and peeled
- 1/2 teaspoon kosher salt plus additional for sprinkling
- 1 cup heavy cream
- 2 large eggs
- 1/4 teaspoon freshly grated nutmeg
- 1 cup finely grated Gruyère
- Special equipment: a round pizza pan (13 inches in diameter, not including rim) and pie weights or raw rice