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Spicy Cheddar "Long" Straws

Spicy Cheddar Long Straws

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Southern Living - see other variation - Spicy Cheddar Cheese Straw Dough

  • Spicy Cheddar Cheese Straw Dough
0/5 (0 Votes)

Classic Cheese Fondue

Classic Cheese Fondue

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Chef Ryan Hardy makes his luxurious fondue with two kinds of Swiss cheese (Emmentaler and Gruyère) and two kinds o...

  • 1 pound Gruyère cheese, coarsely shredded
  • 1/2 pound Emmentaler cheese, coarsely shredded
  • 1 1/2 tablespoons cornstarch
  • 1 garlic clove
  • 1 cup dry white wine
  • 1 tablespoon Kirsch
  • Salt and freshly ground white pepper
  • Crusty bread cubes, hard salami and small dill pickles, for serving
0/5 (0 Votes)

Asian Chicken Salad with Wasabi Dressing

Asian Chicken Salad with Wasabi Dressing

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This delectable poached-chicken salad, packed with Asian pear, cucumber and bean sprouts, offers a double hit of wa...

  • 4 skinless, boneless chicken breast halves (1 3/4 pounds)
  • 1/2 cup mayonnaise
  • 1/4 cup rice vinegar
  • 2 1/2 tablespoons wasabi powder
  • 1 1/2 teaspoons Asian sesame oil
  • 1 1/2 tablespoons water
  • Kosher salt and freshly ground pepper
  • 2 heads Boston lettuce, torn into bite-size pieces
  • 1 large Asian pear—halved, cored and thinly sliced
  • 1/2 seedless cucumber, halved lengthwise and thinly sliced on the bias
  • 2 scallions, white and green parts thinly sliced
  • 1 cup mung bean sprouts
  • 1/2 cup roasted wasabi peas, coarsely chopped
0/5 (0 Votes)

Chicken in Riesling

Chicken in Riesling

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Ruth Cousineau Review: I don't understand how anyone can find this bland

  • 1 whole chicken (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces (see cooks' note, below)
  • 1 tablespoon vegetable oil
  • 3 tablespoons unsalted butter, divided
  • 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
  • 2 tablespoons finely chopped shallot
  • 4 medium carrots, halved diagonally
  • 1 cup dry white wine (preferably Alsatian Riesling)
  • 1 1/2 pound small (2-inch) red potatoes
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1/2 cup crème fraîche or heavy cream
  • Fresh lemon juice to taste
5/5 (1 Votes)

CHOCOLATE SABLES

CHOCOLATE SABLES

By

Makes about 40 cookies. Published November 1, 2008

  • 1 large egg
  • 10 tablespoons (1 1/4 sticks) unsalted butter , softened
  • 1/3 cup plus 1 tablespoon granulated sugar (2 3/4 ounces)
  • 1/4 teaspoon table salt
  • 1 teaspoon vanilla extract
  • 1 1/3 cups unbleached all-purpose flour (6 2/3 ounces)
  • 1/4 cup Dutch-processed cocoa (1 ounce)
  • 1 teaspoon large egg white , lightly beaten with 1 teaspoon water
  • 4 teaspoons turbinado sugar
0/5 (0 Votes)

Tandoori-Spiced Chicken

Tandoori-Spiced Chicken

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1. Combine first 8 ingredients in a heavy-duty zip-top plastic bag

  • 1 1/2  cups  plain 2% reduced-fat Greek yogurt
  • 2  tablespoons  grated onion
  • 1  tablespoon  grated peeled fresh ginger
  • 1  tablespoon  canola oil
  • 1  teaspoon  ground cumin
  • 1/2  teaspoon  ground red pepper
  • 1/4  teaspoon  ground turmeric
  • 3  garlic cloves, minced
  • 4  (6-ounce) skinless, boneless chicken breast halves
  • 1/2  teaspoon  salt
  • Cooking spray
0/5 (0 Votes)

Classic Potato Salad

Classic Potato Salad

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Recipe courtesy Aaron McCargo, Jr

  • 3 large Yukon gold potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes
  • 3 large eggs
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 2 tablespoons sweet relish
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • Kosher salt and freshly ground pepper
  • 1 cup mayonnaise
  • 2 scallions, thinly sliced
0/5 (0 Votes)

STIR-FRIED BROCCOLI WITH HOISIN AND FIVE-SPICE POWDER

STIR-FRIED BROCCOLI WITH HOISIN AND FIVE-SPICE POWDER

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1. Whisk broth, hoisin sauce, soy sauce, sesame oil, cornstarch, and five-spice powder together in small bowl

  • 1/4 cup low-sodium chicken broth
  • 3 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch
  • 1/8 teaspoon five-spice powder
  • 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon plus 1 tablespoon vegetable oil
  • 1 1/2 pounds broccoli , florets cut into 3/4-inch pieces, stalks trimmed, peeled, and cut on 45-degree bias into 1/4-inch-thick slices
  • 1/4 teaspoon sugar
0/5 (0 Votes)

Chicken Liver Crostini

Chicken Liver Crostini

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"Every good chicken has a good liver," says Peter Hoffman

  • 6 tablespoons unsalted butter, chilled
  • 2 tablespoons extra-virgin olive oil
  • 1 pound chicken livers, trimmed and patted dry
  • 2 ounces thickly sliced bacon, cut into 1-by-1/4-inch pieces
  • 1 medium onion, finely diced
  • 1 Golden Delicious apple—peeled, cored and cut into 1/4-inch dice
  • 1/4 cup brandy
  • Salt and freshly ground pepper
  • 24 baguette slices, toasted
  • Small sage leaves, for garnish
0/5 (0 Votes)

Halibut with Artichoke and Olive Caponata

Halibut with Artichoke and Olive Caponata

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Recipe courtesy Giada De Laurentiis

  • 1/4 cup olive oil
  • 1 small red onion, chopped
  • 1 teaspoon salt, plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1 celery stalk, chopped
  • 8 ounces frozen artichoke hearts, thawed and cut into 1-inch pieces
  • 1 (14 1/2-ounce) can diced tomatoes, with juices
  • 10 pitted kalamata olives, halved
  • 3 tablespoons raisins
  • 1/4 cup red wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon capers, rinsed and drained
  • 4 (4 to 5-ounce) center-cut halibut fillets, about 1-inch thick
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 3 tablespoons chopped fresh flat-leaf Italian parsley, for garnish
4/5 (1 Votes)