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

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

02/21/2026

Uruguayan Bean Salad

INGREDIENTS
- 3 cups canned fava beans or 3 cups kidney beans, drained and rinsed
- 1 cup chopped seeded tomatoes
- 3/4 cup finely chopped onion
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon salt

INSTRUCTIONS
1) Combine all the ingredients in a bowl, and toss gently.

02/20/2026

Pressure Cooker Red Beans And Sausage

INGREDIENTS
- 1 pound dried red beans, rinsed
- 1 (1 pound) package smoked sausage, sliced
- 1 bay leaf
- 2 tablespoons Cajun seasoning, or to taste
- ½ clove garlic, chopped
- ½ onion, chopped
- 1 stalk celery, chopped
- ½ green bell pepper, chopped
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ¼ teaspoon ground cumin
- 5 cups cold water, or as needed

INSTRUCTIONS
1) Combine red beans, sausage, bay leaf, Cajun seasoning, garlic, onion, celery, green pepper, salt parsley, and cumin in pressure cooker. Pour in water to cover, according to manufacturer's directions (do not go over line inside of pot). Stir to combine.
2) Seal lid and bring pot to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Allow pressure to drop naturally. Remove lid, stir, and serve.

02/19/2026

Coconut-cranberry Bars With Pecans

INGREDIENTS
- 1½ cups graham cracker crumbs
- ½ cup butter, melted
- 1½ cups sweetened dried cranberries (such as Craisins)
- 1 (14 ounce) can sweetened condensed milk
- 1¼ cups pecan halves
- 1 cup flaked coconut
- ¾ cup white chocolate chips
- ¾ cup bittersweet chocolate chips

INSTRUCTIONS
1) Preheat oven to 350°F (175 degrees C). Line a 9x13-inch baking dish with parchment paper or grease.
2) Mix graham cracker crumbs and butter together in a bowl; press into the prepared baking dish.
3) Stir cranberries, sweetened condensed milk, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over the graham cracker crust.
4) Bake in the preheated oven until edges are golden brown, 25 to 28 minutes; cool on a wire rack.

02/18/2026

Best Peanut Butter Sandwich

INGREDIENTS
- 1 tablespoon peanut butter
- 2 slices cinnamon raisin bread
- 1 piece dark chocolate (I like to use Dove or Ghiradelli)
- 1 small banana, thinly sliced
- 1 tablespoon preserves, I prefer raspberry

INSTRUCTIONS
1) Toast the two slices of bread, right after it pops out of the toaster, top one side of toast with the grated dark chocolate. On the other toast add peanut butter. Layer banana slices on top of peanut butter, then add jam preserves on top of bananas. Put both slices together and enjoy the best peanut butter sandwich ever! You can add more or less of the ingredients, according to taste.
2) Great for Breakfast or whenever you want a great snack. This is my son's favorite sandwich.

02/17/2026

Autumn Maple Leaf Cookies

INGREDIENTS
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 1 cup maple syrup, divided (be sure to use real maple syrup)
- 1 egg yolk
- 3 cups flour
- 1/2 teaspoon salt
- 2 cups powdered sugar, sifted

INSTRUCTIONS
1) Cream butter and sugar together.
2) Add 1/2 cup of maple syrup and egg yolk, mix well.
3) Sift in flour and salt, combine well.
4) Divide dough in half and wrap in plastic wrap and chill about 2 hours (this makes rolling and cutting the cookies possible. If you skip the chilling step you will have a huge mess when you try to roll them out!).
5) Heat oven to 350 degrees.
6) Roll dough 1/8 inch thick and cut with cookie cutters (leaf shapes are the most fun!).
7) Place on baking sheet (ungreased is fine).
8) Bake apx 12 minutes.
9) Cool on pan about 5 minutes and move to wire rack (leave them too long and they will stick!).
10) To make glaze- combine 1/2 cup maple syrup and 2 cups powdered sugar (be sure to sift the powdered sugar if you don't want lumpy glaze!). You can dip, drizzle or pipe on the glaze. You can easily cut the glaze in half- it makes a lot!

02/16/2026

Perfect Mexican Lasagna

INGREDIENTS
- 12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
- 1 cup sour cream (regular or low-fat)
- 1 cup shredded monterey jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup salsa (mild, medium or hot)
- 1 (4 ounce) can chopped green chilies
- 1 teaspoon ground chili powder
- 1/4 teaspoon cayenne pepper
- 8 flour tortillas, cut in half

INSTRUCTIONS
1) Preheat oven to 350°F.
2) Coat a square baking pan with cooking spray.
3) In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, chili powder, and cayenne pepper. Mix well and set aside.
4) Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
5) Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.

02/15/2026

Barb's Beef Stroganoff

INGREDIENTS
- 1/3 cup butter
- 1 large onion, diced
- 2 teaspoons minced garlic
- 1 1/2 lbs fresh mushrooms, sliced
- 2 lbs beef tenderloin, cut into bite-sized pieces
- 3/4 tablespoon salt
- 3 tablespoons flour
- 1 (10 3/4 ounce) can beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Kitchen Bouquet
- 1 package of extra-wide egg noodles or 1 package dumpling-style egg noodles
- 8 ounces sour cream

INSTRUCTIONS
1) Melt 2 tbls butter in a skillet,add onion,garlic,and mushrooms.
2) Saute until onion is soft.
3) Remove from heat and set aside.
4) Melt remaining butter in a Dutch oven- add tenderloin pieces,and sprinkle with 3/4 tbl salt.
5) Brown lightly and remove by slotted spoon to a 2 qt casserole dish.
6) Stir flour into remaining juices from the beef,till thickened, then gradually stir in beef broth and sour cream.
7) Cook and stir till thickened.
8) Add the mushroom mixture,browned beef, Worchestershire sauce,and Kitchen Bouquet,and return to casserole.
9) Baked uncovered, in a 350 degree oven for approximately 30 minutes- 45 if refrigerated,and baked later.
10) Serve over warm noodles.

02/14/2026

Rosemary Roasted Potatoes

INGREDIENTS
- 2 lbs red potatoes, unpeeled and quartered
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil
- 2 teaspoons chopped fresh rosemary
- 1/8 teaspoon pepper

INSTRUCTIONS
1) Preheat oven to 450°F.
2) Combine all ingredients in a large heavy duty zip lock plastic bag (can also use a large bowl with sealable lid).
3) Shake well to coat potatoes.
4) Arrange potatoes in a well-greased 13x9x2-inch baking dish.
5) Bake, uncovered for 40 minutes or until potatoes are tender.

02/13/2026

Peruvian Potato-chicken Salad (Causa Rellena)

INGREDIENTS
- 1 large cooked chicken breast, diced or shredded
- ¼ cup green peas
- ¼ cup diced cooked carrot
- 1 teaspoon minced shallot
- 2 tablespoons finely chopped roasted red peppers
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon lime juice
- ¼ cup mayonnaise, or as needed
- 1¼ pounds Yukon Gold potatoes, peeled and quartered
- 2 tablespoons aji amarillo chili paste, or to taste
- 2 tablespoons olive oil
- 1 lime, juiced, or more to taste
- cayenne pepper to taste
- salt to taste
- 1 avocado, quartered and sliced
- ? cup mayonnaise
- 1 tablespoon sour cream (Optional)
- 1 small clove garlic, crushed
- 2 teaspoons aji amarillo chili paste, or to taste
- 1 teaspoon water as needed

INSTRUCTIONS
1) Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
2) Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
3) Add jai amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with the potato masher. Switch to a spatula and mix until completely smooth.
4) Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
5) Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
6) Mix mayonnaise, sour cream, garlic, and aji amarillo together for the sauce, adding a splash of water to adjust the thickness.
7) Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.

02/12/2026

Oreo Stuffed Chocolate Chip Cookies

INGREDIENTS
- 1 cup butter (softened)
- 3/4 cup light brown sugar (packed)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
- 1 (18 ounce) package Oreo Double Stuff cookies

INSTRUCTIONS
1) Preheat oven to 350 degrees.
2) In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.
3) In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
4) With a cookie scoop, form balls with the dough.
5) Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.
6) Place onto parchment or silpat lined baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

02/11/2026

Brontosaurus Burgers

INGREDIENTS
- 2 slices bread, torn into bite size pieces
- 1 egg, beaten
- 1 pound ground beef chuck
- 1 pound ground beef sirloin
- 1 (1 ounce) package dry onion soup mix
- ¼ cup Worcestershire sauce
- ¼ cup steak seasoning sauce (such as Dale's Steak Seasoning)
- 3 tablespoons hot pepper sauce
- salt and pepper to taste
- ½ (18 ounce) bottle barbeque sauce

INSTRUCTIONS
1) Preheat an outdoor grill for medium heat, and lightly oil the grate.
2) Place the torn-up bread into a large bowl, and mix with the egg. Lightly mix in the ground chuck, ground sirloin, onion soup mix, Worcestershire sauce, steak seasoning sauce, hot sauce, and salt and pepper. Form the meat mixture into 6 large patties, 6 inches across by 1 inch thick.
3) Place the burgers on the preheated grill, and cook 10 to 15 minutes per side, until the burgers are browned and no longer pink in the middle. Brush each burger with barbecue sauce, flip them and grill for 5 minutes to slightly char the sauce. Brush the other sides with sauce, flip, and grill for 5 more minutes to cook the other side.

02/10/2026

Authentic Pizza Dough- Bulk

INGREDIENTS
- 12 lbs unbleached hi-gluten flour
- 1/4 cup honey
- 1 cup active dry yeast
- 3 liters water
- 1/2 cup water
- 1/2 cup sea salt

INSTRUCTIONS
1) Mix water, yeast, and honey.
2) Add flour and salt.
3) Mix well.

Lvy's Recipe Collection

02/21/2026

02/20/2026

02/19/2026

02/18/2026

02/17/2026

02/16/2026

02/15/2026

02/14/2026

02/13/2026

02/12/2026

02/11/2026

02/10/2026

Address

Website

Alerts

Shortcuts

Featured

Share