Lavonne’s Kitchen

Lavonne Fulton

Description

Learn how to make recipes where the importance of taste, presentation and how to make cooking is easy is the number one goal.
In this book, Lavonne helps others succeed in the culinary world, teaching them the importance of taste, presentation and how to make cooking easy.
This book contains over 100 recipes for home cooks and other chefs that can be handed down from generation to generation.
The book boasts the fact that no matter your culture, lifestyle and taste there is sure to be a perfect recipe here to delight your tastebuds.
The book features her famous recipe “Pasta a Lavonne” which blows people away every time they try it! They immediately want the recipe. People have asked her to write a cookbook, often just because they can’t wait to recreate her dishes at home. Not only can they get written recipes in the book, but they can see her cook the dishes on her popular YouTube channel.

Sujets

• Cuisine
• Cuisine par plats
• La cuisine et son histoire
• Taste
• Soup
• Cooking
• Pasta
• Seafood
• Baking
• Recipe
• Hors d'?uvre
• Dishes
• Appetizers
• Casseroles
• Desserts

Informations

• Publié par: iUniverse
• Date de parution: 07 septembre 2022
• Nombre de lectures: 1
• EAN13: 9781663244642
• Langue: English
• Poids de l'ouvrage: 3 Mo

Extrait

Lavonne’s Kitchen
Learning to cook with Love
Lavonne Fulton

Lavonne’s Kitchen
LEARNING TO COOK WITH LOVE
 
Copyright © 2022 Lavonne Fulton.
 
All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the author except in the case of brief quotations embodied in critical articles and reviews.
 
 
 
iUniverse
1663 Liberty Drive
Bloomington, IN 47403
www.iuniverse.com
844-349-9409
 
Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.
 
Any people depicted in stock imagery provided by Getty Images are models, and such images are being used for illustrative purposes only.
Certain stock imagery © Getty Images.
 
ISBN: 978-1-6632-4463-5 (sc)
ISBN: 978-1-6632-4465-9 (hc)
ISBN: 978-1-6632-4464-2 (e)
 
Library of Congress Control Number: 2022916088
 
 
iUniverse rev. date: 09/07/2022
 

TABLE OF CONTENTS
DEDICATION
INTRODUCTION
MEAT
PULLED PORK
PEPPER STEAK WITH TOMATOES
MEATBALLS IN MARINARA SAUCE
BEEF ROAST
SHORT RIBS
PINEAPPLE SRIRACHA CHICKEN
CHEESY CHICKEN ENCHILADAS
CHEESY CHICKEN TORTILLA CASSEROLE
ROTISSERIE CHICKEN SALAD
GRILLED CHICKEN KABOBS
CHICKEN POTPIE
ROASTED SMOKED TURKEY LEG
CHEESY SPINACH STUFFED CHICKEN
CHICKEN STIR-FRY
PINEAPPLE CHICKEN FRIED RICE
MANGO SALSA, CHICKEN, AND RICE
SMOTHERED PORK CHOPS
PEACH BBQ PORK LOIN
PORK CHOPS AND PEPPERS
CHEESE-AND-ASPARAGUS-STUFFED CHICKEN
AIR-FRIED PORK CHOPS
SEAFOOD
CRAB-AND-SHRIMP-STUFFED SALMON
SALMON WITH PINEAPPLES AND PEPPERS
JUMBO LUMP CRAB CAKES
CAJUN-FRIED SHRIMP
TUSCAN SALMON
LOBSTER FLATBREAD PIZZA
CHEESY SPINACH-STUFFED SALMON
SHRIMP SCAMPI
SEAFOOD POTPIE
CRAWFISH ÉTOUFFÉE
SEAFOOD FOIL PACKETS
CRAB-STUFFED LOBSTER TAIL
SOUPS
CHICKEN BROTH FROM SCRATCH
CREAMY CHICKEN AND NOODLES
VEGETABLE BEEF SOUP
CREAMY, SMOKEY CARROT SOUP
SEAFOOD GUMBO
CHICKEN AND SAUSAGE GUMBO
FRENCH ONION SOUP
SALADS
MUSTARD AND EGG POTATO SALAD
BROCCOLI, CARROT, AND RAISIN SALAD
SEAFOOD PASTA SALAD
ITALIAN PASTA SALAD
CUCUMBER TOMATO SALAD
MAIN DISHES
THE BEST MACARONI AND CHEESE EVER
CHICKEN AND DRESSING
JAMBALAYA
SAUSAGES, POTATOES, AND PEPPERS
SPICY CHILI
SPINACH, EGG, AND CHEESE BAKE
BREAKFAST CASSEROLE
VEGETABLES
SMOTHERED CABBAGE
STUFFED GREEN BELL PEPPERS
SOUTHERN-FRIED CORN
VEGETABLE MEDLEY
ROASTED ASPARAGUS
FRIED GREEN TOMATOES
CREAMED SPINACH AND CHEESE
PASTA
PASTA À LAVONNE
CREAMY CHICKEN, MUSHROOM, AND BROCCOLI PASTA
SWEDISH MEATBALLS WITH VEGETABLES AND NOODLES
SHRIMP PASTA IN A EXQUISITE SAUCE
PENNE BOLOGNESE
GRILLED SHRIMP SCAMPI À LAVONNE
CAJUN CHICKEN PASTA
THREE-CHEESE MOSTACCIOLI
FIVE-CHEESE TORTELLINI WITH VIRGIN VODKA SAUCE
SIDE DISHES
PICKLED RED ONIONS
SCALLOPED POTATOES
BAKED BEANS WITH GROUND BEEF AND PINEAPPLES
GARLIC-ROASTED POTATOES
HOT WATER CORNBREAD
DESSERTS
MEXICAN FRIED ICE CREAM
SWEET POTATO PIE
SWEET AND CREAMY HOMEMADE WHIPPED CREAM
BREAD PUDDING WITH RUM SAUCE
STRAWBERRY SYRUP
PINEAPPLE CARROT CAKE
PEACHY HAWAIIAN FRENCH TOAST
PEACH COBBLER
FRIED APPLES
DOUBLE-COOKIE BANANA PUDDING
DIPS, SAUCES, AND GRAVIES
BOLOGNESE SAUCE
FRUIT DIP
ONION GRAVY
BROWN GRAVY FROM SCRATCH
TOMATO ONION GRAVY
SWEDISH MEATBALL SAUCE
HOMEMADE SAUSAGE GRAVY
LEMON BUTTER CREAM SAUCE
CHEESY SAUSAGE DIP
GRILLED SHRIMP AND AVOCADO SALSA
MARINARA SAUCE
PINEAPPLE MANGO SALSA
RUM SAUCE
APPETIZERS
EGG ROLLS
CRAB WONTONS (RANGOONS)
CRAB-STUFFED MUSHROOMS (RED LOBSTER COPYCAT)
CHEESY SAUSAGE-STUFFED JALAPEÑOS
FRUIT TRAY
FRENCH BREAD AVOCADO TOAST
 
COOKING CONVERSIONS
TYPES OF ONIONS
NOTES
DEDICATION

To my husband, Jerome Fulton. Over the past thirty-seven years of marriage, he has eaten all of my cooking, good or bad. (Although he’s enjoyed most of the meals.) He has been supportive in all of my culinary endeavors, from running a catering company for over ten years to teaching people how to cook on YouTube.
He has been very complimentary and objective when I needed him to be, but never judgmental. I always get the truth about my cooking, and he gives it with love in his heart. Not only has he been supportive of my cooking career, but he has been very helpful with writing this book.
He has been a constant source of encouragement and support throughout the challenges of my career. I want to take this time to sincerely express my appreciation to him for his love and support.
INTRODUCTION
During these times, more people are learning to cook for various reasons, such as COVID-19 or the high cost of eating out. I wanted to do my part by showing how easy it is to make restaurant-tasting food and the homecooked food that you may have grown up with in your own kitchen.
There is nothing I like more than serving a delicious, appealing meal to people. Lavonne’s Kitchen is a cookbook that people with different skill levels can use to cook. From the beginner to the highly skilled chef, this book contains simple recipes using easy-to-find ingredients to make my versions of the most flavorful, popular, and appetizing dishes.
After years of sharing recipes in various ways and cooking for many, many people, I decided to make a cookbook to share some of those recipes around the world. This book contains a large variety of foods with over one hundred recipes, including appetizers, savory seafood, healthy foods, desserts, and much more. Crab-stuffed lobster tails and my signature dish, pasta à Lavonne, are just two of the recipes you will find in this book.
 
MEAT


Pulled Pork
Prep time: 15 minutes
Cooking time: 10 hours and 15 minutes
Serves 10–12
Keep pulled pork as a staple in your kitchen. Use it in sandwiches, beans, tacos, and much more.
Ingredients
6 pounds pork butt
1 large onion, divided
2 tablespoons minced garlic, divided
1 teaspoon salt
1 teaspoon pepper
1 teaspoon creole seasoning
1 teaspoon cayenne pepper
 
Directions
Trim most of the fat off the top of the meat. Then using a very sharp knife, make approximately eight 1-inch slits in the meat.
Thinly slice the onion.
In a small bowl, combine 1 tablespoon minced garlic and ¼ of the sliced onion . Place mixture in the slits you made in the meat. Spread the remaining garlic on top of the meat.
Place half the remaining onions in the bottom of the slow cooker. Add the meat, fat side up, and season the top with salt, pepper, creole seasoning, and cayanne pepper. Place the remaining onions on top.
Cook on low for 10 hours.
Remove the meat from the slow cooker, leaving the juice and onions in the pot. Shred the meat apart using two forks, and then put the meat back in the slow cooker pot. Stir well.
Enjoy!
 

Pepper Steak with Tomatoes
Prep time: 5 Minutes
Cooking time: 10 Minutes
Serves 4
 
Ingredients
1 pound thinly sliced top round or sirloin
1 tablespoon black pepper
1 large onion
1 large green pepper
1 large tomato (optional)
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 (32-ounce) can beef broth
 
Directions
Season the steak with black pepper.
Slice the onion and green pepper into large pieces. If using the tomato, also slice it into large pieces
In a large skillet, heat the oil on high heat for one minute.
To the hot skillet, add sliced green pepper and onion. Sautee until translucent. Then add the meat and stir for 4 minutes.
To the skillet, add the flour. Stir for 30 seconds. Then add the beef broth, mixing thoroughly. If including it, add the sliced tomato.
Cover and simmer for 5 minutes.
Serve over rice and enjoy.

Meatballs in Marinara Sauce
Prep time: 15 minutes
Cooking time: 30 minutes
Serves 4–6
These meatballs are amazing. Try them with pasta or on a sub sandwich.
Ingredients
cooking spray
2 pounds ground beef
1 Egg
1 (1-ounce) package onion soup mix
1/3 cup milk
1/3 cup Italian seasoned bread crumbs
2 tablespoons minced garlic
2 tablespoons parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon black pepper
marinara sauce 1
Directions
Preheat oven to 375 degrees, and spray an 18” x 26” sheet pan with cooking spray.
In a large bowl, combine remaining ingredients except for marinara sauce. Mix well.
Roll the mixture into 2-ounce balls. Place balls on sheet pan, one inch apart. Bake for 15 minutes.
In a large bowl, combine meatballs and marinara sauce. Place meatballs back on sheet pan, and cook for an additional 15 minutes.
Enjoy!

Beef Roast
Prep time: 2 minutes
Cooking time: 2 1/2 hours
Serves 4
Ingredients
1 (1-ounce) package onion soup mix, divided
2 1/2 pounds angus beef
brown gravy 2
Directions:
Preheat oven to 350 degrees.
Place half the packet of soup mix in the bottom