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Recipes
Garlic Aioli
By luvs2cook
Directions Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl
- 3/4 cup mayonnaise
- 3 cloves garlic, minced
- 2 1/2 tablespoons lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Cabbage Salad
By luvs2cook
Place all vegetables in a large bowl
- 1 medium cabbage, sliced
- 2 cucumber, sliced
- 2 green peppers, cut in strips
- 2 red onions, sliced
- 4-5 carrots, peeled in strips
- 3/4 cup red wine vinegar
- 3/4 cup salad oil
- 1/2 cup sugar
- salt
- garlic powder
- celery seed
Roasted Cauliflower Pasta
By luvs2cook
1. Place a small heavy roasting pan in oven
- 2 tablespoons butter $
- 2 tablespoons olive oil $
- 2 medium shallots, peeled and cut into wedges
- 1 (1 1/2-pound) head cauliflower, trimmed and cut into florets
- 1/3 cup sliced Spanish olives
- 3/8 teaspoon salt $
- 1/2 teaspoon crushed red pepper
- 5 garlic cloves, crushed
- 12 ounces uncooked penne (tube-shaped pasta)
- 3 tablespoons coarsely chopped fresh parsley
- 1 ounce fresh pecorino Romano cheese, shaved
Slow Cooker Pork Tenderloin
By luvs2cook
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours
- 2 pound Pork Tenderloin
- 1/4 cup low sodium soy sauce
- 1 TBS Yellow Mustard
- 2-3 TBS maple syrup
- 2 TBS olive oil
- 2 TBS Diced dried onions
- 1 1/2 TSP Garlic Salt or Powder
Scalloped Tomatoes
By luvs2cook
Combine the bread crumbs, butter, chives, parsley, thyme, salt and pepper in a bowl and mix well
- 4 cups fresh bread crumbs
- 1/2 cup (1 stick) butter, melted
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh thyme leaves
- salt and freshly ground black pepper to taste
- 6 ripe tomatoes, thickly sliced
- 1/2 cup (2 oz) freshly grated Parmesan cheese
English Muffins in a Loaf
By luvs2cook
Combine 3 cups flour, yeast, sugar, salt and baking soda
- 2 pkg dry yeast
- 6 cups flour
- 1 T sugar
- 2 t salt
- 2 cups milk
- 1/4 t baking soda
- 1/2 cup water
- cornmeal
Eggplant Involtini
By luvs2cook
Adjust 1 oven rack to lower-middle position and second rack 8 inches from broiler element
- 2 large eggplants (1 1/2 pounds each), peeled
- 6 tablespoons vegetable oil
- Kosher salt and pepper
- 2 garlic cloves, minced
- 1/4 teaspoon dried oregano
- Pinch red pepper flakes
- 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
- 1 slice hearty white sandwich bread, torn into 1-inch pieces
- 8 ounces (1 cup) whole-milk ricotta cheese
- 1 1/2 ounces grated Pecorino Romano cheese (3/4 cup)
- 1/4 cup plus 1 tablespoon chopped fresh basil
- 1 tablespoon lemon juice
Lemon Ricotta Mini Muffins
By luvs2cook
Preheat oven to 400F. Grease 12 regular sized muffin pans or line with muffin liner
- 1 cup AP flour
- 1 cup almond flour
- 1/2 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup ricotta cheese, drained
- 2 eggs, lightly beaten
- 1/3 cup vanilla almond milk
- 3 tbs margarine (or butter), melted
- 3 tbs unsweetened applesauce
- 2 tbs lemon zest (about 2 medium lemons)
- 1.5 tbs lemon juice (about 2 medium lemons)
CantalopeSherbet
By luvs2cook
Place melon fruit in blender with milk and honey
- 1 medium ripe melon
- 1 can no-fat sweetened condensed milk
- 2 tablespoons honey
Cabbage and Cheddar Gratin
By luvs2cook
Preheat oven to 350°F. Set aside 1/4 cup of the cheese
- 1 1/4 cups shredded Australian cheddar, divided
- 3 cups (about 1/2 head) chopped green cabbage
- 3/4 cup vegetable broth
- 1/2 cup medium-grind yellow cornmeal
- 3 tablespoons mixed chopped herbs, such as parsley, dill and thyme
- 2 tablespoons dijon mustard
- Salt and ground black pepper to taste