LaLaCooks' profile page
Recipes
Steamed Vegetable Sui-Mai Dumplings with Chili-Sesame Oil
By LaLaCooks
1. Combine cilantro, onions, garlic, and ginger in a food processor; process until finely chopped
- 2 tablespoons chopped fresh cilantro
- 2 green onions, cut into 2-inch pieces
- 1 garlic clove
- 1 (1/2-inch) piece peeled fresh ginger
- 1 cup sliced napa (Chinese) cabbage
- 1/2 cup chopped peeled Granny Smith apple
- 1 tablespoon less-sodium soy sauce
- 2 teaspoons mirin (sweet rice wine)
- 1/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1/4 teaspoon kosher salt
- 1 large egg white
- 6 ounces firm water-packed tofu, drained and finely chopped
- 20 gyoza skins
- 2 teaspoons sesame oil
- 1/2 teaspoon Asian chili sesame oil or other chili oil
Italian-American Lasagna
By LaLaCooks
Lidia Bastianich I am always telling you not to add oil to the water when you cook pasta, because it will reduce t...
- 2 pounds fresh or packaged whole-milk ricotta cheese
- Italian-American Meat Sauce
- Salt
- 2 tablespoons olive oil
- 2 pounds lasagna noodles
- 2 large eggs
- 2 1/2 cups freshly grated Parmigiano-Reggiano cheese
- 1 pound mozzarella cheese, preferably fresh, sliced thin
Red Cabbage Salad with Warm Pancetta-Balsamic Dressing
By LaLaCooks
by Maria Helm Sinskey
- 1/4 cup dried currants
- 3 tablespoons balsamic vinegar
- 6 cups thinly sliced red cabbage (from about 1/2 medium head)
- 1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped
- 1 tablespoon finely chopped shallot
- 1 tablespoon extra-virgin olive oil
- 1/2 cup whole almonds, toasted, coarsely chopped
- 1/4 cup chopped fresh Italian parsley
Grandmother's Yeast & Cinnamon Rolls
By LaLaCooks
If there ever was an iconic Grandmother recipe - this has to be it
- 3 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup sugar
- 3/4 teaspoon salt
- 1/4 cup shortening
- 1/4 cup warm water
- 1 package yeast
- 2 eggs, beaten
- melted butter
Baked Goat Cheese Dip
By LaLaCooks
Southern Living
- 1 small onion, diced
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/4 teaspoon dried crushed red pepper
- Pinch of sugar
- 1 (14.5-oz.) can petite-diced tomatoes
- 1/4 cup chopped sun-dried tomatoes in oil
- 1/4 cup torn basil leaves
- Salt and pepper to taste
- 2 (4-oz.) goat cheese logs, softened
- 1 (8-oz.) package cream cheese, softened
- Assorted cut vegetables and bread cubes
Thyme-Scented Pearled Barley
By LaLaCooks
Ingredient Tips from FEditors
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups pearled barley (10 ounces)
- 1 small onion, finely diced
- 2 thyme sprigs
- 3 cups water
- Kosher salt
Roasted Potatoes with Bacon, Onions, and Sage
By LaLaCooks
4 Forks - 100% would make it again by Josie Le Balch
- 1 pound thick-cut bacon slices, cut crosswise into 1/4-inch-thick strips
- 5 pounds assorted baby potatoes (such as red-skinned, white-skinned, and Dutch yellow), rinsed, dried, halved
- 2 large red onions, cut into 1/2-inch cubes (about 4 cups)
- 3/4 cup 1/3-inch pieces torn fresh sage leaves (from about 2 bunches), divided
- 2 tablespoons (1/4 stick) butter, melted
- Coarse kosher salt
Yakisoba
By LaLaCooks
Mark Bittman
- Salt
- 6 ounces dried or 10 to 12 ounces fresh Chinese egg noodles
- 1 tablespoon sesame oil
- 3 tablespoons peanut oil
- 2 tablespoons minced fresh ginger
- 2 pork chops, thinly sliced
- 1 small head Napa or savoy cabbage, shredded (about 4 cups)
- 2 carrots, shredded
- 2 tablespoons ketchup
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons mirin or a bit of sugar
- Few drops hot sauce (recommended: Tabasco)
- 1 bunch scallions, chopped, white parts only
CRISP ROAST CHICKEN
By LaLaCooks
1. Place chicken breast-side down on work surface
- 1 whole chicken (3 1/2 to 4 1/2 pounds), giblets removed and discarded (see note)
- 1 tablespoon kosher salt or 1 1/2 teaspoons table salt
- 1 teaspoon baking powder
- 1/2 teaspoon ground black pepper
Asian Pork, Mushroom and Noodle Stir-Fry
By LaLaCooks
This stir-fry calls for succulent pork tenderloin, shiitake, bok choy and chewy noodleseither Japanese curly nood...
- 8 ounces Japanese curly noodles or instant ramen
- 3/4 cup chicken stock or low-sodium broth
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing or dry sherry
- 2 teaspoons Asian sesame oil
- 1/2 teaspoon crushed red pepper
- 1 1/2 teaspoons cornstarch
- 1 tablespoon water
- 3 tablespoons vegetable oil
- 3 large garlic cloves, thinly sliced
- 2 large eggs, beaten
- 1 pound pork tenderloin, cut into 1/2-inch dice
- Kosher salt and freshly ground pepper
- 10 ounces shiitake mushrooms, stemmed and thinly sliced
- 2 heads baby bok choy, sliced crosswise 1/4 inch thick