https://www.facebook.com/100126796287828/

Lvy's Recipe Collection, Fort Worth, TX (2026)

04/11/2026

Polenta Crusted Bacon Goat Cheese Arrotondares Con

INGREDIENTS
- 2 slices bacon, cooked crisp, drained and chopped
- 6 ounces goat cheese
- 1/2 cup grated Romano cheese, reserve one tablespoon for garnish
- 3/4 cup finely chopped baby arugula, divided
- 1 egg, beaten
- 1/4 cup flour
- 1/4 cup quick cook polenta
- 1/4 cup Italian seasoned breadcrumbs
- 2 cups vegetable oil
- 1 cup Ragú Pasta Sauce (cheese creations parmesan and Romano sauce)

INSTRUCTIONS
1) In a medium bowl, combine bacon, goat cheese, Romano cheese and 2 tablespoons of chopped arugula. Use heaping tablespoons to form 8 cheese balls. (Note: if the cheese is too soft to roll, refrigerate about 15 minutes until firm).
2) Use 3 small bowls - In the first bowl put the ¼ cup flour. In the second bowl add egg and beat well. In the third bowl combine polenta and breadcrumbs. Coat each ball with flour, then egg then polenta/breadcrumb mixture and place on a plate. Refrigerate 1 hour.
3) In a medium pot, heat oil to 375 degrees. Fry 4 balls at a time 1-2 minutes until light golden brown, remove and drain on paper towels.
4) In a small sauce pan, heat Ragu sauce with remaining chopped arugula (reserving about a teaspoon of arugula for garnish). Bring to a simmer and remove from heat.
5) Spoon sauce onto deep dish platter, top with cheese balls, sprinkle with remaining Romano cheese and remaining arugula. Serve immediately.

04/09/2026

Crab Salad In Crisp Wonton Cups

INGREDIENTS
- cooking spray
- 18 wonton wrappers (thawed if frozen)
- 2 teaspoons oil
- 1/4 teaspoon salt
- 1 lb lump crabmeat
- 1/4 teaspoon cajun seasoning
- 1 stalk celery, finely diced
- 1/4 cup mayonnaise
- 1/4 cup thinly sliced scallion

INSTRUCTIONS
1) Preheat the oven to 375 F degrees.
2) Spray 2 mini-muffin tins with cooking spray.
3) Brush the wanton wrappers with oil, and place each wrapper into a section of a mini-muffin tin.
4) Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup.
5) Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.
6) Meanwhile mix crab meat, Cajun seasoning, celery, mayonnaise and scallions.
7) Spoon into the wanton cups, and then top them with scallions, or parsley.

04/07/2026

Blue Cheese Vinaigrette

INGREDIENTS
- 7 tablespoons olive oil
- 2 teaspoons minced garlic
- 3/4 cup crumbled blue cheese (about 2 1/2 oz.)
- 1/4 cup white wine vinegar
- 1 tablespoon water
- 1 tablespoon sugar
- 1/2 teaspoon hot pepper sauce, such as tabasco
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chopped fresh basil

INSTRUCTIONS
1) Heat 1 T oil in a small, heavy skillet over medium heat; add garlic and saute until golden, about 1 minute.
2) Transfer garlic mixture to a blender or food processor; add blue cheese, white wine vinegar, water, sugar, hot pepper sauce, salt, pepper and remaining 6 T of olive oil.
3) Blend well.
4) Transfer vinaigrette to a bowl; mix in chopped basil.
5) Can be prepared 2 days ahead, cover and refrigerate.

04/05/2026

Pineapple Orange Cake/cupcakes

INGREDIENTS
- 1 (18 3/4 ounce) package yellow cake mix
- 1 (11 ounce) can mandarin oranges, undrained
- 4 egg whites
- 1/2 cup unsweetened applesauce
- 1 (20 ounce) can crushed pineapple, undrained
- 1 (1 ounce) package sugar-free instant vanilla pudding mix
- 1 (8 ounce) carton frozen fat-free whipped topping or 1 (8 ounce) carton frozen light whipped dessert topping

INSTRUCTIONS
1) Preheat oven to 350 F degrees.
2) In large bowl, beat cake mix, oranges, egg whites, and applesauce on low speed for 2 minutes.
3) Pour into a 13x9x2 inch baking dish coated with nonstick spray. OR into lightly sprayed muffin pans.
4) Bake at for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack.
5) In a bowl, combine pineapple and pudding mix. Fold in whipped topping until just blended. Spread over cake.
6) Refrigerate for at least 1 hour before serving.

04/03/2026

Aussie Banana Colada Cocktail

INGREDIENTS
- 30ml white rum
- 30ml coconut cream (for an extra kick) or 30ml Malibu rum (for an extra kick)
- 30ml banana liqueur
- 90ml pineapple juice
- 30ml cream
- 1/2 banana
- 1 scoop ice

INSTRUCTIONS
1) Place all ingredients in a blender & blend until smooth.

04/01/2026

Almond Blackberry Tart

INGREDIENTS
- 1 cup blackberry
- 1 1/2 cups almond meal
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 1/2 cup honey or 1/2 cup agave syrup
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract

INSTRUCTIONS
1) Preheat the oven to 350°F. Spray a 9-inch springform tart pan or individual tartlet pans with cooking spray.
2) In a large bowl, combine the almond meal with the flour and salt. Stir in the butter then stir in the honey or agave syrup, eggs, vanilla extract and almond extract.
3) Pour the batter in the prepared pan and scatter the blackberries on top, pressing them lightly in the batter. Bake until lightly browned, 20 to 25 minutes.

03/30/2026

Pasta Skillet

INGREDIENTS
- 12 ounces spaghetti
- 1 (15 1/2 ounce) can diced tomatoes
- 1 medium onion, diced
- 2 cups mushrooms, sliced (optional)
- 1 handful fresh basil (optional)
- 2 handfuls fresh spinach (optional)
- 2 tablespoons olive oil
- 4 garlic cloves, sliced or 1 -2 tablespoon minced garlic
- 2 teaspoons italian seasoning
- 1 pinch red pepper flakes
- 4 1/2 cups broth
- parmesan cheese, grated

INSTRUCTIONS
1) Put pasta in middle of a large skillet.
2) Surround the pasta with each of the ingredients and top with the broth of your choice.
3) Cover the pot and bring to a boil.
4) Take off lid, still and cook until pasta is tender - approximately 10 minutes.
5) Serve with grated parmesan on top.

03/28/2026

Chef John's Buttermilk Biscuits

INGREDIENTS
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
- ¾ cup cold buttermilk
- 2 tablespoons buttermilk for brushing

INSTRUCTIONS
1) Preheat oven to 425°F (220 degrees C).
2) Line a baking sheet with a silicone baking mat or parchment paper.
3) Whisk flour, baking powder, salt, and baking soda together in a large bowl.
4) Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
5) Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
6) Turn dough onto a floured work surface, pat together into a rectangle.
7) Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
8) Roll dough on a floured surface to about 1/2 inch thick.
9) Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
10) Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
11) Brush the tops of biscuits with 2 tablespoons buttermilk.
12) Bake in the preheated oven until browned, about 15 minutes.

03/26/2026

St Patrick's Day Fruit And Spice Bread

INGREDIENTS
- 4 ounces oats (rolled breakfast oats)
- 7 ounces flour, all-purpose
- 7 ounces wholewheat flour (plus extra for dusting)
- 2 ounces butter, firm, cut into small dice
- 4 ounces superfine sugar
- 1 teaspoon baking soda (bicarbonate of soda)
- 2 teaspoons mixed spice
- 1 teaspoon salt
- 4 ounces raisins, golden, seedless (sultanas)
- 2 ounces dates, finely chopped (fresh is lovely if available)
- 3 tablespoons mixed peel (dried mixed peel, used for Christmas baking)
- 16 fluid oz buttermilk
- 2 teaspoons vanilla
- 3 -4 tablespoons sugar, dark brown (demerara, or use any brown sugar)

INSTRUCTIONS
1) Preheat oven to 350°F.
2) In a food processor, whizz the oats and butter together. (Can also be done with fingertips, saving you cleaning the processor!).
3) Tip into a big bowl, and stir in the 2 flours, superfine sugar, baking soda, mixed spice, salt, raisins, dates and mixed peel.
4) Pour over the buttermilk and vanilla, and stir in briskly with a wooden spoon.
5) Tip on to a flour-dusted surface and gently form into a flattish ball. Transfer to a baking tin (cover it with baking paper first).
6) Sprinkle over the dark brown sugar (any brown sugar will do) and press the sugar in, all over the top. To be traditional, cut a cross in the top of the bread.
7) Bake for about 35 minutes, until crusty on the outside. Do test with a skewer, as ovens can vary a lot. Allow more baking time if necessary.
8) Nicest if eaten warm, in thick slices, slathered with real butter!

03/24/2026

Raspberry Oatmeal Bars

INGREDIENTS
- 1 (18.25 ounce) package yellow cake mix
- 2½ cups quick cooking oats
- ¾ cup margarine, melted
- 1 cup raspberry jam
- 1 tablespoon water

INSTRUCTIONS
1) Preheat the oven to 375°F (190 degrees C). Grease a 9x13 inch pan.
2) In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top.
3) Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.

03/22/2026

Honey-butter Baked Onions

INGREDIENTS
- 6 large onions, sliced
- 1/3 cup honey
- 1/4 cup butter
- 1/2 teaspoon salt

INSTRUCTIONS
1) Preheat oven to 425° In a saucepan at medium heat, heat honey, butter and salt.
2) Grease a baking dish; Arrange onions and pour honey mixture over them.
3) Bake 45 minutes until onions are tender and golden brown.

03/20/2026

"Gingerbread Pancakes (Healthy, Whole Wheat, And Low-fat)"

INGREDIENTS
- 1/2 cup oat bran
- 1/2 cup white whole wheat flour or 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs or 1/2 cup egg substitute
- 7 tablespoons skim milk
- 3 tablespoons molasses
- 2 tablespoons unsweetened applesauce
- 4 teaspoons brown sugar
- 2 -3 tablespoons chopped pecans (optional)
- 3 -4 tablespoons chopped apples or 2 -3 tablespoons cranberries
- 1 1/4 teaspoons ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon orange rind

INSTRUCTIONS
1) Mix together dry ingredients. (You can do this the night before).
2) In a separate bowl, mix the wet ingredients and brown sugar then add to the dry, mixing until just moist, folding in pecans and cranberries.
3) If using cranberries, prepare as follows: Thaw if frozen. Cut in halves and place in bowl with sprinkle of white sugar. Toss in sugar then fold into pancake batter with pecans. (This cuts the tartness).
4) Let stand for five minutes **Don't skip this step.
5) Heat GREASED griddle to 350 while the pancake batter is standing.
6) Pour pancake batter onto griddle, and lightly spread outwards with a spatchula. Due to the molasses, this batter can thicken quite a bit.
7) Flip when bubbles form on top of pancake and edges are dry. Enjoy with maple syrup, caramel sauce, pear sauce, or applesauce.

Lvy's Recipe Collection

04/11/2026

04/09/2026

04/07/2026

04/05/2026

04/03/2026

04/01/2026

03/30/2026

03/28/2026

03/26/2026

03/24/2026

03/22/2026

03/20/2026

Address

Website

Alerts

Shortcuts

Featured

Share