10 FAVORITE RECIPES - Lana's Cooking
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10
Lana's Cooking
FAVORITE RECIPES
WWW.LANASCOOKING.COM
Lana's Cooking 10 Favorite Recipes Thank you for downloading Lana's Cooking 10 Favorite Recipes! This is a sample of the downloadable cookbooks available from LanasCooking.com.
Contents
Sweet and Spicy Peanuts
Spiced Hot Cocoa
Green Chili Corn Muffins
Broiled Grapefruit
Quick Pickled Jalapenos
Lemon Lime Cake
Southern Meatloaf
Broccoli Salad
Vidalia Onion Gratin
Baked Fontina with Herbs
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Great finger food for parties!
Keep them on hand for
afternoon snacking or serve at
your next tailgate.
SWEET &
SPICY
PEANUTS
SWEET AND SPICY PEANUTS
These Sweet and Spicy Peanuts are great finger food for parties! Keep them on hand for
afternoon snacking or serve at your next tailgate.
SERVINGS: 6 PREP TIME: 2 MINUTES COOK TIME: 5 MINUTES
INGREDIENTS DIRECTIONS
2 tablespoons peanut 1. Heat the oil in a non-stick skillet over medium heat. Add
oil the honey, peanuts, red pepper flakes, and 5-spice
2 tablespoons honey powder.
¾ cup cocktail 2. Cook, stirring constantly until peanuts are brown and
peanuts glazed (about 5 minutes). Keep the heat no higher than
¼ teaspoon red medium and watch very carefully as the honey and
pepper flakes nuts will burn easily.
½ teaspoon 5-spice 3. Spread the peanuts on a foil-lined baking sheet and
powder sprinkle immediately with salt.
½ teaspoon kosher 4. Allow to cool completely; transfer to a paper-towel
salt lined plate and blot with additional paper towel to
remove excess oil.
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Spiced Hot Cocoa Green Chili Corn Muffins
SPICED HOT COCOA
Spiced Hot Cocoa - creamy, rich, and comforting hot chocolate spiced with cinnamon,
nutmeg, and vanilla.
SERVINGS: 4 PREP TIME: 5 MINUTES COOK TIME: 5 MINUTES
INGREDIENTS DIRECTIONS
¼ cup cocoa powder 1. Combine the cocoa, sugar, cinnamon, nutmeg, and salt
⅓ cup sugar in a saucepan. Blend in the hot water. Bring the mixture
½ teaspoon cinnamon to a boil, stir and cook for 2 minutes.
½ teaspoon nutmeg 2. Add the milk, stirring to mix and heat thoroughly but do
⅛ teaspoon salt not boil.
3 ½ cups milk 3. Remove from heat and add the vanilla.
½ cup hot water 4. Top with whipped cream and a dusting of cinnamon if
1 teaspoon vanilla
desired.
GREEN CHILI CORN MUFFINS
Moist corn muffins packed full of sharp cheddar cheese and green chilis. Perfect with
cool weather soups and stews.
SERVINGS: 12 PREP TIME: 10 MINUTES COOK TIME: 25 MINUTES
INGREDIENTS DIRECTIONS
Cooking spray 1. Preheat the oven to 375 degrees.
1 cup white or yellow 2. Spray a 12-cup muffin tin with cooking spray and place
cornmeal it in the oven while you prepare the batter.
2 teaspoons baking 3. Add the dry ingredients to a mixing bowl. Stir to
powder combine.
½ teaspoon salt 4. Add the wet ingredients into the bowl. Stir until
¾ cup self-rising flour combined. Do not overmix.
1 cup cream style corn 5. Carefully remove the heated muffin tin from the oven.
2 eggs Pour ¼ cup batter into each muffin cup.
1 cup sour cream 6. Place the filled muffin tin back in the oven and bake
¼ cup canola oil until golden brown at the edges (approximately 20 to
1 cup sharp cheddar 25 minutes).
cheese
4 ounces canned diced
green chilies or use
fresh diced chilies
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BROILED GRAPEFRUIT
Broiled Grapefruit - grapefruit, cherry juice, and brown sugar broiled until the lightly
browned and the grapefruit is warm. Great for breakfast or brunch.
SERVINGS: 2 PREP TIME: 5 MINUTES COOK TIME: 10 MINUTES
INGREDIENTS DIRECTIONS
1 red or white grapefruit 1. Preheat your broiler on its highest setting.
2 tsp maraschino cherry 2. Cut the grapefruit in half crosswise.
juice 3. Drizzle each half with 1 teaspoon of cherry juice.
2 tbsp brown sugar 4. Sprinkle with one tablespoon of brown sugar.
1 tsp butter optional
5. Dot with a half teaspoon of butter, if using.
2 maraschino cherries
6. Place in a shallow pan and cook under the broiler for 8-10
minutes. If you want your grapefruit to be more golden brown,
increase the cooking time.
7. Remove from the oven. Top with a maraschino cherry and
serve.
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QUICK PICKLED JALAPENOS
These quick pickled jalapenos take just a few minutes to make and their tart, spicy flavor
will complement all your favorite southwestern style meals.
SERVINGS: 32 PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES
INGREDIENTS DIRECTIONS
8 large jalapeno 1. Thinly slice the jalapeno peppers using a sharp knife or
peppers mandolin. Discard the stems. Set the slices aside.
1 cup white vinegar 2. In a medium non-reactive pot, bring the remaining ingredients
1 cup water to a boil.
2 cloves garlic 3. Stir in the jalapeno slices and remove the pan from the heat.
peeled and lightly Allow to cool for approximately 5 minutes or until the peppers
crushed begin to take on an olive green color.
3 tablespoons sugar 4. Remove and discard the bay leaf.
1 whole bay leaf 5. Use a slotted spoon to transfer the jalapeno slices to a clean
1 tablespoon salt storage jar. Strain the pickling liquid into the jar filling
1 teaspoon dried adequately to cover the jalapeno slices.
Mexican oregano 6. Close the jar and store in the refrigerator.
1 teaspoon whole 7. Allow about a week for full flavors to develop. Best used
black peppercorns within two months.
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LEMON LIME CAKE
A vintage Lemon Lime Cake made with
a boxed cake mix combined with jello
for a quick and easy citrusy dessert.
SERVINGS: 8
PREP TIME: 15 MINUTES
COOK TIME: 25 MINUTES
INGREDIENTS
15.25 ounces lemon cake mix
recommend: Duncan Hines Lemon
Supreme
1 cup water
⅓ cup oil
4 eggs
.3 ounces lime Jello
Frosting:
½ cup butter room temperature
8 ounces cream cheese room
temperature
Zest of 1 lime
3 tablespoons fresh lime juice
4 cups confectioner’s sugar sifted
DIRECTIONS
1. Preheat the oven according to the baking
instructions on the cake mix. Grease a 9x13 pan
and set aside.
2. Combine cake mix, water, oil, eggs, and jello in
mixer bowl. Mix according to the cake mix’s
package instructions.
3. Pour into prepared pan and bake according to
the cake mix instructions.
4. Allow cake to cool completely before frosting.
5. Beat cream cheese and butter until light and
fluffy. Add zest, juice, and sugar. Mix well.
WWW.LANASCOOKING.COMSOUTHERN MEATLOAF
My southern meatloaf recipe topped with a tangy brown sugar-ketchup topping is a true family
pleasing dish that's ready for the oven in just 20 minutes!
SERVINGS: 12 PREP TIME: 20 MINUTES COOK TIME: 1 HOUR, 20 MINUTES
INGREDIENTS DIRECTIONS
For the meatloaf: 1. Preheat oven to 375 degrees.
1 pound ground beef 2. Add the ground beef, ground pork, and ground veal (if using) to a
1 pound ground pork large mixing bowl, or the bowl of a stand mixer.
1 pound ground veal
3. Using either your hands, a sturdy wooden spoon, or the mixer paddle,
1 cup bread crumbs
combine the ingredients until just mixed. Don't overwork and overmix
2 teaspoon salt
1 ½ teaspoons pepper
the ingredients. If using a stand mixer, use the lowest possible speed
2 tablespoons Worcestershire and stop when the ingredients are just combined.
sauce 4. Divide the mixture in half and shape it into two loaves on a baking pan
2 eggs beaten lined with either aluminum foil or parchment paper.
1 onion chopped 5. In a small bowl, stir together the topping ingredients until well mixed.
1 green bell pepper chopped 6. Pour half of the topping over the loaves and set aside the remainder.
For the topping: 7. Cook the meatloaves for one hour. Add the remaining topping when
1 cup ketchup
20 minutes of cooking time remain.
¼ cup brown sugar
8. Remove from the oven when the internal temperature reads between
2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
160 and 165 degrees on a meat thermometer. Remove from the oven
and let stand 15 minutes before serving.BROCCOLI
SALAD
This vintage Broccoli Salad recipe is total
comfort food and the perfect side dish for any
summer party. You'll combine fresh, lightly
blanched broccoli with crispy bacon, roasted
sunflower seeds, and dried cranberries in a
tangy mayo dressing for an easy recipe that
your family and friends will ask for again and
again.BROCCOLI SALAD
SERVINGS: 6 PREP TIME: 10 MINUTES COOK TIME: 1 MINUTE
INGREDIENTS
12 ounces broccoli florets (or 2 to 3 whole heads)
¾ cup mayonnaise
3 tablespoons sugar
2 ½ tablespoons vinegar
1 teaspoon salt
⅓ cup red onion finely diced (about ½ a medium onion)
¾ cup dried cranberries
1 cup cooked, crumbled bacon (about 8 ounces of bacon, or use "Real
Bacon" pieces)
1 cup shredded Cheddar cheese
⅓ cup roasted, salted sunflower kernels
DIRECTIONS
1. (Optional but recommended step) Bring a large saucepan of salted water
to a boil. Add the broccoli florets and cook for 1 minute. Immediately drain
the broccoli in a colander with ice and run under cold water to stop the
cooking. Allow the broccoli to drain very well. Spread on paper towels or
set it in a colander. You want the broccoli as dry as possible.
2. In a large bowl, combine the yogurt, vinegar, and sugar. Whisk together
until the sugar has dissolved.
3. Add the onion, cranberries, sunflower kernels, broccoli, and bacon. Toss
gently, taking care not to break up the broccoli, until well mixed and
coated with the dressing.
4. Refrigerate for at least 1 hour for flavors to combine.
WWW.LANASCOOKING.COMVIDALIA ONION GRATIN
This delicious Vidalia Onion Gratin uses sweet as sugar onions and rich Gruyere cheese for a perfect
pairing with pork or chicken.
SERVINGS: 8 PREP TIME: 10 MINUTES COOK TIME: 30 MINUTES
INGREDIENTS DIRECTIONS
Cooking spray 1. Preheat the oven to 425 degrees.
2 large Vidalia onions sliced 2. Spray a large, shallow baking dish with cooking spray.
3 tablespoons 3. Separate the onions into individual rings and place them in the
Worcestershire sauce baking dish.
2 tablespoons olive oil
4. Drizzle the Worcestershire sauce, olive oil, water, salt, and
¼ cup water
pepper over the onions in the baking dish, then toss lightly so
Salt and pepper to taste
1 cup croutons purchased that the onions are nicely coated with the mixture.
or homemade 5. Cover the pan with foil and place in the preheated oven. Bake
½ cup grated gruyere until the onions are just tender – about 25 minutes.
cheese 6. While the onions are baking, combine the remaining ingredients
1 tablespoon chopped in a medium bowl and toss together.
fresh parsley 7. When onions are tender, remove the pan from the oven and
1 tablespoon olive oil sprinkle the crouton mixture over the top.
½ teaspoon salt 8. Return the uncovered pan to the oven and bake for an additional
¼ teaspoon ground black
5 minutes or until the cheese has melted.
pepper
WWW.LANASCOOKING.COMBAKED FONTINA WITH HERBS
Baked Fontina with Herbs is a simple appetizer for every occasion including game day gatherings
and holiday dinners!
SERVINGS: 12 PREP TIME: 5 MINUTES COOK TIME: 5 MINUTES
INGREDIENTS DIRECTIONS
8 oz. Fontina cheese 1. Position the top rack about 5” below the heat and preheat the
cubed broiler.
1 1/2 tblsp. olive oil 2. Scatter the cubed cheese in an 8” skillet or small oven-proof
1 tsp. minced fresh baking dish. Drizzle with the olive oil. Sprinkle with the chopped
thyme herbs. Top with black pepper.
1 tsp. minced fresh 3. Place under the preheated broiler until the cheese is melted
rosemary and begins to brown very slightly.
1/4 tsp. black pepper 4. Serve with toasted baguette.
1/2 baguette sliced and
toasted
WWW.LANASCOOKING.COMCOPYRIGHT ©LANA STUART ALL RIGHTS RESERVED. This guide is for personal use only and cannot be reproduced, stored, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise unless for your own personal use, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without prior written permission of the author. Requests to the author and publisher for permission should be addressed to the following email: lana@lanascooking.com Limitation of liability/disclaimer of warranty: While the publisher and author have used their best efforts in preparing this guide and book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this document and specifically disclaim any implied warranties of merchantability or fitness for particular purpose. No warranty may be created or extended by sales representatives, promoters, or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher or author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages. Due to the dynamic nature of the Internet, certain links and/or website information contained in this publication may have changed. The author and publisher make no representations to the current accuracy of the web information shared.
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