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Grilled Tomato Crostini

Grilled Tomato Crostini

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Plus: F&W’s Grilling Guide Tips from the F&W Test Kitchen

  • Four 3/4-inch-thick slices of ciabatta bread
  • 1 garlic clove, halved
  • Juicy Grilled Tomatoes
  • Olive oil, for drizzling
  • Salt
  • 20 small basil leaves
0/5 (0 Votes)

Beef Vegetable Soup

Beef Vegetable Soup

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Carbs - 127, 27, 30, 11, 262, 18, 285 limas, 25, 65 = 850 (565 without limas) 1/2 recipe without limas = 41 carbs p...

  • 6 pounds beef brisket, chuck, or rump roast
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 4 quarts water
  • 2 pounds fresh green beans -- cut in 1" pieces
  • 2 bunches celery -- cut in 1" pieces
  • 2 large onions -- cut into 6 pieces ea
  • 2 whole green peppers -- coarsely chopped
  • 2 teaspoons fresh garlic -- minced
  • 2 29 oz. cans tomato sauce
  • 2 tablespoons garlic powder
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon granulated Sweet 'N Low
  • 1 bag frozen peas
  • 1 bag frozen lima beans
  • 1/2 head cabbage -- broken into 2" piece
0/5 (0 Votes)

Pecan or Walnut Crescent Cookies

Pecan or Walnut Crescent Cookies

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WHY THIS RECIPE WORKS: When nut crescent cookies are well made, they can be delicious: buttery, nutty, slightly cri...

  • 2cups whole pecans or walnuts, chopped fine
  • 2cups bleached all-purpose flour
  • 3/4teaspoon table salt
  • 1/2pound unsalted butter (2 sticks), softened
  • 1/3cup superfine sugar
  • 1 1/2teaspoons vanilla extract
  • 1 1/2cups confectioners' sugar for rolling cooled cookies
4/5 (1 Votes)

Turkey Pot Pie

Turkey Pot Pie

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by Maria Helm Sinskey

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 6 ounces button mushrooms, stems trimmed, caps cut in half then thickly sliced crosswise
  • 1 cup thinly sliced peeled carrots (about 2 carrots)
  • 1/2 cup diced leftover cooked vegetables (optional)
  • 1 1/2 cups diced cooked turkey (7 to 8 ounces)
  • 1 to 1 1/4 cups gravy
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup frozen green peas, thawed
  • 1 tablespoon chopped fresh Italian parsley plus additional parsley leaves for crust
  • 1 egg white, beaten to blend with 1 teaspoon water (for glaze)
  • 1 9-inch purchased pie crust
  • Cranberry sauce
0/5 (0 Votes)

Best-Ever Hot Cocoa Mix

Best-Ever Hot Cocoa Mix

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Forget about the watery hot cocoa with dehydrated marshmallows you sipped as a kid

  • 3 cups nonfat dry milk
  • 2 cups confectioners' sugar
  • 1 1/2 cups Dutch-processed cocoa powder
  • 1 1/2 cups white chocolate chips
  • 1/4 teaspoon Salt
0/5 (0 Votes)

Basic Meatballs

Basic Meatballs

By

Mark Bittman You need not cook meatballs in a skillet

  • ½ cup plain bread crumbs
  • ½ cup milk or cream
  • 2 tablespoons butter or olive or vegetable oil
  • ½ cup minced onion
  • 2 pounds mixed ground meats: beef, veal, lamb, and/or pork
  • Salt and freshly ground black pepper to taste
  • ½ cup minced fresh parsley leaves
  • 1 egg, lightly beaten
  • Pinch ground allspice or cinnamon
  • 1 tablespoon flour
  • 1 cup chicken, beef, or vegetable stock, or water
  • 1 cup half-and-half or cream (optional)
  • Minced fresh parsley leaves for garnish
0/5 (0 Votes)

Ginger-Honey Hot Wings

Ginger-Honey Hot Wings

By

Preheat the oven to 500°

  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground Sichuan peppercorns
  • 1/4 teaspoon five-spice powder
  • 2 pounds chicken wingettes and drumettes (see Note)
  • 2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
  • 2 tablespoons unsalted butter, melted
  • 1/2 tablespoon soy sauce
  • 2 tablespoons honey
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons scallions, white and light green parts only, thinly sliced
0/5 (0 Votes)

Shrimp Scampi with Linguini

Shrimp Scampi with Linguini

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Recipe courtesy Tyler Florence Serve with Caramelized Onion Toast & Roasted Broccoli

  • 1 pound linguini
  • 4 tablespoons butter
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • Pinch red pepper flakes, optional
  • 1 pound shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • Juice of 1 lemon
  • 1/4 cup finely chopped parsley leaves
0/5 (0 Votes)

Vietnamese Peach Relish

Vietnamese Peach Relish

By

Alice Waters likes eating savory peach relishes with fish

  • 1 garlic clove, minced
  • 1 serrano chile or jalapeño, seeded and minced
  • 2 tablespoons light brown sugar
  • 3 tablespoons Asian fish sauce
  • 2 tablespoons fresh lime juice
  • 3 firm, ripe medium peaches, peeled and finely diced
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped mint
5/5 (1 Votes)

Eggplant Parmigiana

Eggplant Parmigiana

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Recipe courtesy Alex Guarnaschelli

  • 1/4 cup extra-virgin olive oil
  • 3 medium yellow onions, peeled, halved, and cut into thin slices
  • 6 cloves garlic, peeled and grated
  • Kosher salt
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon granulated sugar
  • 3 (28-ounce) cans San Marzano whole plum tomatoes
  • 2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
  • 1/2 cup all-purpose flour
  • Freshly ground black pepper
  • 5 large eggs
  • 3 tablespoons whole milk
  • 4 cups Italian-style breadcrumbs
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh thyme leaves
  • Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
  • 1 1/2 pounds mozzarella cheese, cut into thin slices
  • 1/2 cup grated Parmesan
  • 1 pound provolone cheese, grated
  • 2 handfuls fresh basil, leaves only, torn
0/5 (0 Votes)