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Recipes
Sherried Mushroom Soup
By luvs2cook
Melt 2 tablespoons butter in large skillet
- 1 lb mushrooms sliced
- 4 T butter
- 1/2 cup chopped onion
- 3/4 t salt
- 2 cups half & half
- pinch pepper
- 3 T flour
- 1 can chicken broth
- 2 T dry sherry
- 1/4 t nutmeg
Pork Tenderloin with Red and Yellow Peppers
By luvs2cook
Heat a large skillet over medium-high heat
- 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons chopped fresh rosemary, divided
- 4 canned anchovy fillets, drained and mashed
- 3 garlic cloves, thinly sliced
- 1 red bell pepper, cut into 1 1/2-inch strips
- 1 yellow bell pepper, cut into 1 1/2-inch strips
- 2 teaspoons balsamic vinegar
Celery and Potato Soup
By luvs2cook
Saute celery and onion in butter for 5 minutes or until tender
- 4 cups chopped celery
- 1 cup chopped onion
- 1/2 cup butter, melted
- 1 clove minced garlic
- 1 1/2 cups diced potatoes
- 1/4 cup parsley
- 4 cups chicken broth
- 1/4 t pepper
Fudgy Coconut Cream Cake
By luvs2cook
For the cake: Preheat the oven to 350°F
- CAKE LAYERS
- •1/2 cup (1 stick) unsalted butter, soft
- •2 cups granulated sugar
- •4 ounces unsweetened baking chocolate, melted and cooled
- •4 large eggs
- •1 3/4 cups King Arthur Unbleached All-Purpose Flour
- •1 teaspoon baking soda
- •1/2 teaspoon baking powder
- •1/2 teaspoon salt
- •1 cup unsweetened coconut milk, well shaken
- •1/2 cup buttermilk
- •1/2 teaspoon strong coconut flavor
- •1 teaspoon vanilla extract
- COCONUT CREAM FILLING
- •2/3 cup butter-flavored shortening, or 1/3 cup butter and 1/3 cup vegetable shortening
- •2 tablespoons coconut milk powder or King Arthur Unbleached All-Purpose Flour
- •1 teaspoon strong coconut flavor
- •1 teaspoon vanilla extract
- •1 tablespoon unsweetened coconut milk
- •1/8 teaspoon salt
- •2 cups confectioners' sugar, sifted
- •1 1/2 cups marshmallow creme
- CHOCOLATE COCONUT FROSTING
- •6 tablespoons unsalted butter, soft
- •3 ounces unsweetened baking chocolate, melted and cooled
- •5 to 6 cups confectioners' sugar, sifted
- •1 teaspoon vanilla extract
- •1/2 teaspoon strong coconut flavoring
- •pinch of salt
- •unsweetened coconut milk as needed to adjust consistency
Scones
By luvs2cook
Adjust oven rack to lower-middle position and preheat oven to 400 degrees
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, frozen
- 1/2 cup raisins (or dried currants)
- 1/2 cup sour cream
- 1 large egg
Parmesan Risotto
By luvs2cook
Heat the oil in a small saute pan over medium heat, and saute the onion until softened
- 1/4 cup olive oil
- 1 small onion, peeled and minced
- 1 1/4 cup arborio rice
- 1/4 cup dry white wine
- 3 3/4 cupschicken broth
- 1 teaspoon salt
- 2/3 cup grated Parmesan cheese
Clotted Cream (Devonshire Cream)
By luvs2cook
In a medium bowl, cream together cream cheese, sugar and salt
- 3 ounces cream cheese
- 1 tablespoon white sugar
- 1 pinch salt
- 1 cup heavy cream
Sticky Toffee Date Cake
By luvs2cook
Preheat the oven to 350 degrees F
- For the Sauce (for 1 cake):
- 1 pound dates, pitted and chopped
- 2 teaspoons baking soda
- 8 ounces butter, softened
- 3/4 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 3 1/4 tablespoons baking powder
- 1/2 pound butter
- 1 cup brown sugar (8 ounces)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Vanilla ice cream or whipped cream, for serving
Zucchini-Pineapple Quick Bread
By luvs2cook
1. Preheat oven to 325°. 2
- 3 cups sifted all-purpose flour (about 13 1/2 ounces)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 2 large eggs
- 2 cups sugar
- 2 cups grated zucchini (about 1 1/2 medium zucchini)
- 2/3 cup canola oil
- 1/2 cup egg substitute
- 2 teaspoons vanilla extract
- 2 (8-ounce) cans crushed pineapple in juice, drained
- Baking spray with flour
Spinach & Parmesan Souffles
By luvs2cook
1. Place a baking sheet in the oven
- Cooking spray
- 1 1/2 tablespoons dry breadcrumbs
- 1 (6-ounce) package fresh baby spinach
- 2/3 cup fat-free milk
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
- 2 large egg yolks
- 4 large egg whites
- 1/4 teaspoon cream of tartar