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Recipes
Vegetable Pasta Salad
By Lovestobake
Directions 1. Place 1 in
- DRESSING:
- 2 cups broccoli florets
- 4 cups cooked spiral pasta
- 2 medium carrots, julienned
- 1/2 cup frozen peas, thawed
- 1/2 cup cubed fully cooked ham
- 1/2 cup cubed Cheddar cheese
- 1/3 cup sliced green onions
- 3/4 cup mayonnaise
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dill weed
- 1/4 teaspoon pepper
Roasted Corn Quesadillas
By Lovestobake
Preheat grill to high. Preheat oven to 375 degrees F
- 1/4 cup chipotle peppers in adobo sauce, minced
- 1/2 lime, juiced
- 1 cup sour cream
- 3 ears white corn on the cob
- 2 tablespoons olive oil
- 1 jalapeno, seeded and minced
- 1/4 red onion, diced
- 1/2 cup black beans
- 2 Roma tomatoes, diced
- 2 tablespoons diced roasted red bell peppers
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 6 tablespoons freshly chopped cilantro leaves, divided
- 6 ounces Jack cheese, shredded
- 6 ounces Cheddar, shredded
- 8 medium flour tortillas
- 5 tablespoons, sliced scallions
CANNING TOMATOES
By Lovestobake
Place tomatoes in colander or wire basket and dip into boiling water for 1/2 minute then plunk into cold water
- tomatoes
- lemon juice
- salt
Vegetarian Chilli
By Lovestobake
Sauté onion, garlic, and green pepper and add to crock pot
- 1 onion
- 1 head garlic
- 1 green pepper
- 2 cups chicken broth
- 2 cans black beans; drained
- 2 cans kidney beans; drained
- 1 can pumpkin
- 1 can diced tomatoes
- 1-1/2 cups frozen corn
- 2 zucchini; diced
- 1 cup dried quinoa
- 1 T. chili powder
- 1 t. cayenne pepper
- 1 T. cumin
Lime Chicken Soft Tacos
By Lovestobake
1.Saute chicken in a medium saucepan over medium high heat for about 20 minutes
- 3/4 pound skinless, boneless chicken breast meat - cubed
- 1 tablespoon red wine vinegar
- 1/4 lime, juiced
- 1/2 teaspoon white sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 green onions, chopped
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 5 (6 inch) flour tortillas
- 1 tomato, diced
- shredded lettuce
- shredded Monterey Jack cheese
- salsa
French dressing
By Lovestobake
Add all of the dressing ingredients into a blender
- 3 tablespoons white wine vinegar
- 3 tablespoons sugar
- 1/4 cup ketchup
- 1/4 cup extra-virgin olive oil, eyeball it
- 1 teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
- Salt and white pepper
Roasted Sweet Potatoes with Pecans and Spiced Maple Sauce
By Lovestobake
Heat oven to 450 degrees F and arrange rack in the middle
- 2/3 cup roughly chopped pecans
- 3 pounds sweet potatoes, cut into large dice
- Salt and pepper
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter
- 3 tablespoons maple syrup
- 1/4 teaspoon cayenne pepper
Stuffed Pepper Cups
By Lovestobake
Cut off tops of green peppers; remove seeds and membrane
- 6 medium green peppers
- 1 lb. Ground beef
- 1/3 cup chopped onion
- 2 cups stewed tomatoes or 1-16 oz. can
- 3/4 cup Minute rice
- 2 T. Worcestershire sauce
- Salt & pepper
- 1 cup shredded sharp process American cheese
Macaroni Sauté
By Lovestobake
Sauté Beef, macaroni, onion, green pepper, and garlic until meat is brown and macaroni turns slightly yellow
- 1/2 Lb. ground beef
- 1/2 Cup uncooked elbow macaroni
- 1/4 Cup chopped onion
- 1/4 Cup chopped green pepper
- 1 clove garlic, minced
- 1 can (12 Oz) tomato juice
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
Blueberry/Lemon/Oat Bran Muffin
By Lovestobake
1. Preheat oven to 400. 2
- 2 cups blueberries, preferably fresh
- 1 cup oat bran
- 1 cup whole wheat pastry flour
- 1/3 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- zest from one small lemon
- 1 cup low-fat buttermilk
- 2 eggs
- 1 tsp lemon extract
- lemon juice from half a small lemon
- 1 tsp granulated sugar for sprinkling