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Recipes
Grapefruit and Greens salad
By lascrna
Combine first 4 ingredients in a salad bowl
- 8 cups torn mixed salad greens
- 1 small purple onion, thinly sliced
- 2 Tbsp. fresh chopped basil
- 2 pink grapefruits, peeled and sectioned
- 1/2 cup pine nuts, toasted
- 1/2 cup red wine vinegar
- 1/4 cup Dijon mustard
- 2 Tbgsp sugar
- 2 Tbsp lime juice
- 1/4 tsp salt
- 1/4 tsp fresh groound pepper
- 3/4 cup olive oil
Coleslaw--Krewe recipe
By lascrna
La
- 1 cup half and half
- 1/4 cup sugar
- 2 Tbsp honey
- 6 Tbsp apple cider vinegar
- 2 Tbsp mayonaisse
- 4 garlic cloves, minced
- 1 tsp kosher salt
- 1/2 tsp red pepper flakes
- 1/2 head of green cabbage, grated
- 1/2 head of purple cabbage, grated
- 5 carrots, grated
Chicken Fried Rice
By lascrna
In medium bowl, combine chicken and 3 Tbsp soy sauce; let stan while prepping other ingredients
- 3 boneless, skinless chicken breasts cut in bite size pieces
- 1/2 cup soy sauce, divided
- 2 Tbsp. sesme oil, divided
- 2 large eggs, beaten
- 1 1/2 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 3 cloves garlic, minced
- 2 cups brocolli flowerettes
- 8 oz baby bella mushrooms
- 6 cups cooked, colled rice
- 1 (8 oz) can sliced water chestnuts
- 1 cup frozen green peas, thawed
- 1 tsp crushed red pepper
- Garnish: sesame seeds and chopped green onion
Asian Braised Short ribs
By lascrna
Emeril Lagasse
- 5 lb beef short ribs, cut in 4 oz portions
- 1 cup soy sauce
- 1/4 cup rice wine vinegar
- 3 cloves garlic, peeled and smashed
- 1 (5in) stalk lemongrass, halved and smashed
- 1 Tbsp minced ginger
- 1/2 cup light brown sugar
- 1 qt. water
- 1/2 cup sliced green onion bottoms, white part only
- 3/4 tsp crushed red pepper
- 1/4 cup fresh orange juice
- 1/4 cup hoison sauce
- 2 Tbsp fresh lemon juice
- Jasmine rice for serving
- sliced green onion tops optional for garnish
Hot Buttered Rum
By lascrna
Combine all ingredients and freeze
- 2 sticks butter
- 1 lb. brown sugar
- 1 pt vanilla ice cream
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp. nutmeg
Sweet Potato Layer Cake with Coconut Pecan Frosting
By lascrna
Frosting: In a medium saucepan, combine egg, sugar and sweet potatoes
- Cake:
- 2 cups plus 2 Tbsp all purpose flour, divided
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup chopped pecans
- 1 cup mashed sweet potatoes (canned in syrup, drained)
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable or canola oil
- 3 eggs
- 1 cup buttermilk
- Frosting:
- 1 egg, slightly beaten
- 2/3 cup sugar
- 1/2 cup mashed sweet potatoes
- 2/3 cup evaporated milk
- 1/4 cup butter
- 1 1/3 cups flaked coconut
- 1/2 cup chopped pecans
Pretzel Bread
By lascrna
Makes 2 small loaves
- 2 1/4 tsp yeast
- 1 cup water (110-120 degrees)
- 2 Tbsp room temperature milk
- 1 Tbsp dark brown sugar
- 3 Tbsp butter
- 1 tsp kosher salt
- 2 1/2 - 3 cups bread flour
- 4 quarts water
- 1/2 cup baking soda
- kosher salt to taste
- 2 Tbsp melted butter
Chicken and Sausage Jambalaya
By lascrna
Melt butter in a 4 quart saucepan over medium heat
- 1 1/2 Tbsp butter or oil
- 2/3 cup Tasso, cubed
- 1 cup andouille sausage, sliced
- 1 1/2 cup onions, chopped
- 1 cup celery, chopped
- 3/4 cup green pepper, chopped
- 1 1/2 cup bite size chicken pieces
- 2 Tbsp Tony's seasoning
- 2 bay leaves
- 1 1/2 tsp. minced garlic
- 4 med tomatoes, peeled and chopped
- 3/4 cup tomato sauce
- 2 cups chicken stock
- 1/2 cup chopped green onion
- 2 cups uncooked rice, preferably converted
Asparagus Wraps
By lascrna
Preheat oven to 425. Coat a foil lined baking sheet with nonstick cooking spray
- 24 asparagus spears, trimmed
- 8 sheets phyllo dough, thawed
- 1/4 cup grated parmesan
- 3 oz prosciutto, cut in strips
Short Ribs in Barolo
By lascrna
Mario Batali
- 6 Tbsp EVOO
- 2 lbs beef short ribs, cut in 3 inch cubes
- salt and pepper
- 2 large spanish onions, diced
- 1 med carrott, sliced
- 2 ribs celery, sliced
- 4 oz pancetta, cut into 1/4 inch dice
- 2 cups Barolo or hearty red wine
- 2 cups tomato sauce