LaLaCooks' profile page
Recipes
Croquettes
By LaLaCooks
James Beard recipe Tiny croquettes are always welcome members of the hors d’oeuvre tray
- 1/3 cup of butter
- 3 tablespoons of arrowroot
- 1 cup of heavy cream
- ¼ teaspoon of salt
- 1 cup of cooked chicken
- 1 teaspoon of onion juice
- Few drops of lemon juice
- 1 tablespoon of chopped parsley
- 1 teaspoon of salt
- ¼ teaspoon of black pepper
- 2/3 cup of Bechamel Sauce for Croquettes (see above)
- 1 cup of ham, finely chopped
- 1 teaspoon onion juice
- 2 tablespoons of grated Switzerland Swiss cheese
- 1 teaspoon of tomato sauce
- 1 tablespoon of chopped olive
- ½ cup of Bechamel Sauce for Croquettes (see above)
- Egg, for dipping
- Breadcrumbs, for coating
- 1 cup of cooked, shredded, salt cod
- 1 ½ cups of mashed potatoes
- 1 teaspoon of chopped parsley
- ½ teaspoon of ground ginger
- ½ teaspoon of black pepper
- 1 egg, well beaten
- Breadcrumbs
Mushroom-and-Bacon Frittata with Roasted Tomatoes
By LaLaCooks
Recipes & Menus / Recipes Mushroom-and-Bacon Frittata with Roasted Tomatoes Quick-roasted tomatoes turn a frittat...
- 1 10.5-ounce container grape tomatoes
- 3/4 cup diced shallots, divided
- 1 teaspoon extra-virgin olive oil
- 3 slices applewood-smoked bacon, chopped
- 12 ounces mushrooms (such as crimini and stemmed shiitake), cut into 3/4-inch dice (about 5 cups)
- 2 1/2 tablespoons chopped fresh basil, divided
- 6 large eggs
- 1 tablespoon Dijon mustard
- Nonstick vegetable oil spray
- 1 cup crumbled soft fresh goat cheese
- Splash of balsamic vinegar
Roasted Potatoes with Herbs
By LaLaCooks
by Kate and Mike Higgins
- 5 large garlic cloves, peeled
- 1/4 cup olive oil
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 3 pounds large fingerling potatoes, halved lengthwise
- Coarse kosher salt
- Chopped fresh Italian parsley (for garnish)
Tri-Tip Beef Stroganoff with Wild Mushrooms on Sourdough Toasts
By LaLaCooks
by Molly Stevens
- 2 tablespoons (1/4 stick) unsalted butter, divided
- 5 tablespoons extra-virgin olive oil, divided
- 1 pound assorted fresh wild mushrooms (such as chanterelle, oyster, crimini, and stemmed shiitake), cut into 1/4-inch-thick slices
- Coarse kosher salt
- 1/4 cup dry white vermouth or dry Sherry
- 1/4 cup crème fraîche or heavy whipping cream
- 1 1 1/2-pound tri-tip roast, excess fat trimmed, meat cut against grain into 1/4-inch-thick slices, slices cut crosswise into 3-inch lengths
- 1 cup thinly sliced shallots (about 4 large)
- 1 tablespoon all purpose flour
- 1 teaspoon plus 2 1/2 tablespoons tomato paste
- 1 cup beef broth
- 1/2 teaspoon Hungarian sweet paprika
- 6 5 x 3 x 1/2-inch slices crusty sourdough bread
- 1/4 cup sour cream
- 2 tablespoons chopped fresh Italian parsley
Overnight Honey-Almond Multigrain Cereal
By LaLaCooks
Combine oats, barley and water in microwave in 4 cup microwave safe bowl
- 1/3 c. steel cut oats
- 2 Tb uncooked pearl barley
- 1 1/4 c. water
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1 Tb sliced almonds, toasted
- 1 Tb honey
Preserved Lemons
By LaLaCooks
From Barefoot Contessa, 2010, Gail Arnold, All Rights Reserved
- 2 to 3 lemons
- 2 tablespoons kosher salt
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Baked Buffalo Chicken Wings
By LaLaCooks
Most of us think of Buffalo wings as bar food, but with their accompaniment of celery sticks and creamy blue-cheese...
- 4 pounds chicken wings
- 3 tablespoons cooking oil
- 4 cloves garlic, chopped
- 1 3/4 teaspoons salt
- 1 1/2 teaspoons cayenne
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 1/4 pound blue cheese, crumbled (about 1 cup)
- 2 scallions including green tops, chopped
- 5 teaspoons vinegar
- 1/4 teaspoon fresh-ground black pepper
- 1/4 cup ketchup
- 1 tablespoon Tabasco sauce
- 8 ribs celery, cut into sticks
White Bean Dip with Herbs
By LaLaCooks
In a medium skillet, heat 1/4 cup of the olive oil until shimmering
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, very finely chopped
- 1 teaspoon finely chopped sage
- 1/2 teaspoon finely chopped rosemary
- Two 19-ounce cans cannellini beans, drained
- 2 tablespoons water
- Salt
- Cayenne pepper
- Pita chips, for serving
Gingered Coconut Rice
By LaLaCooks
Simple yet gently assertive, serve this with bean dishes and vegetable curries
- One 16-ounce can reduced-fat coconut milk
- 1 ½ cups brown or brown basmati rice
- 2 to 3 garlic cloves, very finely minced
- 1 to 2 teaspoons grated fresh ginger, or to taste
- 1 to 2 teaspoons good-quality curry powder, or to taste
- Salt to taste
Tuna Salad
By LaLaCooks
Copyright 2005, Ina Garten, All Rights Reserved 7
- 2 pounds very fresh tuna steak, cut 1-inch thick
- 4 tablespoons olive oil, plus extra for brushing
- kosher salt to taste, plus extra for sprinkling
- coarsely ground black pepper to taste, plus extra for sprinkling
- 2 limes, zest grated
- 1 teaspoon wasabi powder
- 4 tablespoons freshly squeezed lime juice (2 limes)
- 2 teaspoons soy sauce
- 10 dashes hot sauce (recommended: Tabasco)
- 1 to 2 ripe Hass avocados, medium diced
- 1/4 cup minced scallions, white and green parts of scallions)
- 1/4 cup red onion, small diced (I like to let them soak in some cold water & then rinse before I use them raw - LB)