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Recipes
Chocolate Chip Cookies
By Laura77
The New York Times Chocolate Chip Cookies
- 2 C minus 2 T (8 1/2 ounces) cake flour
- 1 2/3 C (8 1/2 ounces) bread flour
- 1 1/4 t baking soda
- 1 1/2 t baking powder
- 1 1/2 t coarse salt
- 2 1/2 sticks (1 1/4 C) unsalted butter
- 1 1/4 C (10 ounces) light brown sugar
- 1 C plus 2 T (8 ounces) granulated sugar
- 2 large eggs
- 2 t vanilla extract
- 1 1/4 pounds chocolate chips (semi-sweet, milk chocolate, or both)
Pizza Crust
By Laura77
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water
- 1 package active dry or fresh yeast
- 1 teaspoon honey
- 1 cup warm water, 105 to 115 degrees F
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil, plus additional for brushing
Bowtie Pasta Crunchies
By Laura77
Cook the pasta halfway. Drain
- 1 lb. bowtie pasta
- Juice of 1 lemon
- Parmesan cheese
- Kosher salt to taste
Crescent Cabbage and Beef Bundles
By Laura77
Heat oven to 375°F. In large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly co...
- Sandwiches
- 1 lb. lean ground beef
- 1/3 cup chopped onion
- 2 cups chopped cabbage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 oz. (1/2 cup) shredded Cheddar cheese
- 2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
- Sauce
- 1/2 cup mayonnaise or salad dressing
- 3 tablespoons purchased horseradish sauce
Creamed (Roasted) Onions
By Laura77
A holiday staple in many households, creamed onions are usually bathed in a rich white sauce made with heavy cream
- 3 lb fresh or frozen pearl onions or boiling onions
- 3 T extra-virgin olive oil, divided
- 1 t salt, divided
- 1/2 C reduced-sodium beef broth
- 1 T butter
- 1/4 C all-purpose flour
- 3 C low-fat milk
- 1 bay leaf
- 1 t chopped fresh thyme
- 1/4 t white or black pepper
- 2 t lemon juice
Mosaic Biscotti
By Laura77
In a medium bowl, whisk together flour, baking powder and salt and set aside
- 3.5 cups unbleached all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 large eggs
- 2 large egg yolks, plus 1 egg white for glaze
- 2 cups sugar, plus 1.5 tablespoons for glaze
- 2 teaspoons pure vanilla extract
- 12 ounces semisweet or bittersweet chocolate, coarsely chopped (I used Ghiaredelli chips)
- 2 cups skinned or unskinned hazelnuts
- 2 cups whole, unsalted pistachios, coarsely chopped (I left mine whole)
- (When I made them, I cut back on the chocolate a little bit and added about a cup of dried cranberries)
Lemon Squares
By Laura77
We cut way back on the butter and sugar, with palate-pleasing results
- 1 C plus 3 T all-purpose flour
- 3/4 C granulated sugar
- 1/8 t salt
- 1/4 C butter
- 1 egg
- 1 egg white
- 1 large lemon
- 1/8 t baking powder
- 1 t confectioners' sugar
Italian Easter Bread
By Laura77
tip: the Easter eggs do not need to be hard boiled
- 1 package Rapid Rise yeast
- 1.25 cups scalded milk, cooled to room temperature
- pinch of salt
- 1/3 cup butter, softened
- 2 eggs, beaten
- 1/2 cup sugar
- 3.5 cups flour (approximate)
- 1 egg, beaten with 1 teaspoon of water
- 6 dyed Easter eggs
- sprinkles
Chicken and Bow Ties
By Laura77
1. Cook pasta according to package directions; drain
- 8 ounces dried bow tie pasta
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 lb. skinless, boneless chicken breast halves, cut into thin bite-size strips
- 1 teaspoon dried basil, crushed
- 1/8 teaspoon crushed red pepper
- 3/4 cup chicken broth
- 1/2 cup oil-packed dried tomatoes, drained and cut into thin strips
- 1/4 cup dry white wine
- 1/2 cup whipping cream
- 1/4 cup grated Parmesan cheese
- Grated Parmesan cheese (optional)
Teriyaki Chicken with vegetables
By Laura77
In a small saucepan, mix the Teriyaki sauce ingredients over medium to low heat, until thickened, stirring occasion...
- Teriyaki sauce:
- 2-3 lbs organic chicken breast, chopped
- 12-16 oz organic fresh broccoli
- 2 garlic cloves, you can also use ginger
- 4-5 large organic carrots, sliced
- Pepper flakes, optional
- 2 T olive oil
- 1/3 C reduced sodium soy sauce, gluten free
- 1/3 C cold water
- 2 t arrowroot powder, or cornstarch
- 1/3 C honey