LaLaCooks' profile page
Recipes
Chocolate-Coconut Bars
By LaLaCooks
These rich bars are inspired by hello dollies, a popular treat in the South
- 3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
- 1/4 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 cup pecan pieces
- 1 cup semisweet chocolate chips or chunks
- 1 can (14 ounces) sweetened condensed milk
- 1 1/2 cups sweetened shredded coconut
SAUTEED PEAS WITH FENNEL
By LaLaCooks
1. Heat oil in 12-inch skillet over medium-high heat until shimmering
- 2 teaspoons olive oil
- 1/2 small fennel bulb , cored and cut into 1/4-inch dice (about 1/2 cup)
- 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
- 1 pound frozen baby peas (3 cups) (see note)
- 1/4 cup low-sodium chicken broth
- 1/4 teaspoon sugar
- 2 tablespoons minced fennel fronds
- 1 tablespoon unsalted butter
- 2 teaspoons juice from 1 lemon
- Table salt and ground black pepper
Layered Mexican Bean Dip
By LaLaCooks
Spread beans evenly over bottom of a 9- X 13-inch glass baking dish or a medium-size glass bowl
- 16 oz fat-free canned refried beans
- 3 medium avocado, Hass, finely mashed
- 1/4 tsp table salt
- 1 tsp fresh lemon juice
- 1 cup(s) reduced-fat sour cream
- 2 Tbsp Old El Paso® Seasoning Mixes Fajita Seasoning Mix, or other brand
- 1/2 cup(s) Weight Watchers Reduced fat shredded 4 cheese Mexican style blend
- 1 small tomato(es), chopped
- 2 medium scallion(s), sliced
- 10 medium olive(s), black, sliced or chopped
- 2 Tbsp cilantro, fresh, chopped
Basic Polenta.Cooks Illustrated
By LaLaCooks
From Season 5: Winter Supper WHY THIS RECIPE WORKS: A creamy mound of hot polenta can be a comforting dish, espec...
- 6cups water
- Table salt
- 1 1/2cups medium-grind cornmeal , preferably stone-ground
- 3tablespoons unsalted butter , cut into large chunks
- Ground black pepper
Bacon, Egg and Hash Brown Stacks
By LaLaCooks
Coat a large nonstick skillet with cooking spray
- 2 spray(s) cooking spray
- 4 item(s) frozen hash brown potato patty, prepared without fat
- 2 large egg(s)
- 3 large egg white(s)
- 3 oz Canadian-style bacon, finely chopped
- 1 Tbsp scallion(s), minced, green part only
- 1/8 tsp hot pepper sauce, optional
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
- 8 tsp ketchup, hot and spicy variety (optional)
QUICK AND HEARTY CHICKEN NOODLE SOUP
By LaLaCooks
When skimming the fat off the stock, we prefer to leave a little bit on the surface to enhance the soups flavor
- Stock
- 1 tablespoon vegetable oil
- 1 pound ground chicken
- 1 small onion , chopped medium (about 1 cup)
- 1 medium carrot , peeled and chopped medium (about 1/2 cup)
- 1 medium celery rib , chopped medium
- 1 quart water
- 2 quarts low-sodium chicken broth
- 2 bay leaves
- 2 teaspoons table salt
- 2 bone-in, skin-on chicken breast halves (about 12 ounces each), cut in half crosswise
- Soup
- 3 tablespoons cornstarch
- 1/4 cup cold water
- 1 small onion , halved and sliced thin (about 1 cup)
- 2 medium carrots , peeled, halved lengthwise, and cut crosswise into 3/4-inch pieces (about 1 cup)
- 1 medium celery rib , halved lengthwise and cut crosswise into 1/2-inch pieces (about 1/2 cup)
- 1 medium russet potato (about 8 ounces), peeled and cut into 3/4-inch cubes (about 1 1/2 cups)
- 4 ounces egg noodles (about 1 cup)
- 4 - 6 Swiss chard leaves , ribs removed, torn into 1-inch pieces (about 2 cups) (optional)
- 1 tablespoon minced fresh parsley leaves
Greek Salad Dressing
By LaLaCooks
The best Greek salad dressing - no need to try anything else! The whole family loves Greek salads and this is th...
- Serve over:
- 8 ounces feta cheese, crumbled
- 4 teaspoons Dijon mustard
- 8 tablespoons chopped parsley
- 4 green onions, sliced
- 4 tablespoons lemon juice
- 4 teaspoons minced garlic
- 8 tablespoons olive oil
- 4 teaspoons dried oregano
- lettuce topped with artichoke hearts, kalamata olives, grilled chicken or shrimp, tomatoes, cucumber, and peperoncini
Lamb Lollipops with Green Goddess Mint Dipping Sauce and Roasted Potatoes
By LaLaCooks
This lamb lollipop recipe, courtesy of Dan Aykroyd, is a one-of-a-kind dish perfect for Easter or any special meal
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh peeled ginger
- 1/4 cup low-sodium soy sauce
- 1/2 cup extra-virgin olive oil, plus extra for pan
- 2 tablespoons cracked black pepper
- 24 lamb chops, frenched and completely trimmed
- 3 pounds Yukon gold potatoes, quartered
- 3 sprigs fresh rosemary
- Green Goddess Mint Dipping Pots
Glazed Lemon Cookies
By LaLaCooks
The dough, formed into a log, wrapped in parchment paper, and then in plastic wrap, will keep in the refrigerator f...
- 3/4 cup granulated sugar (5 1/4 ounces)
- 2 tablespoons grated lemon zest
- 1 3/4 cup unbleached all-purpose flour (8 3/4 ounces)
- 1/4 teaspoon table salt
- 1/4 teaspoon baking powder
- 12 tablespoons unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch cubes
- 2 tablespoons lemon juice
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- Lemon Glaze
- 1 tablespoon cream cheese , softened
- 2 tablespoons lemon juice
- 1 1/2 cups confectioners' sugar (6 ounces)
Basic Pesto
By LaLaCooks
Mark Bittman You can make pesto thick or thin, according to your taste
- 2 loosely packed cups fresh basil leaves, big stems discarded, rinsed, and dried
- Salt to taste
- ½ to 2 cloves garlic, crushed
- 2 tablespoons pine nuts or walnuts, lightly toasted in a dry skillet
- ½ cup extra virgin olive oil, or more
- ½ cup freshly grated Parmesan cheese or other hard cheese (optional)