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Recipes
Classic Coleslaw
By bjlazyl
Whisk mayonnaise, vinegar, honey, celery seeds, salt, and pepper in a large bowl to combine
- 1 cup mayonnaise
- 1 1/2 tablespoon apple cider vinegar
- 1 tablespoon honey
- 3/4 teaspoon celery seeds
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 medium green cabbage, very thinly sliced (about 4 cups)
- 1/2 medium red cabbage, very thinly sliced (about 4 cups)
- 2 medium carrots, peeled; julienned or grated
The Ultimate Crab Dip
By bjlazyl
Yes, this might just be the ultimate crab dip! Serve this at a party, it will go fast, maybe double the recipe?
- 1 cup cubed white bread, crusts removed
- 2/3 cup milk
- 1 1/2 teaspoon extra virgin olive oil
- 1 teaspoon fresh oregano, minced
- 1/3 cup onion, minced
- 11 ounce king crab meat, cooked and roughly shredded
- 2 tablespoons heavy cream
- Salt and pepper, to taste
- 1/3 cup Parmesan cheese, grated
- 8 slices toasted bread
Granny Smith Apple Crisp
By bjlazyl
Preheat the oven to 350°
- 3 pounds Granny Smith apples—peeled, cored and thinly sliced
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1 stick unsalted butter, finely diced and chilled, plus 2 tablespoons
- 1 1/2 cups all-purpose flour
- 1 1/2 cups light brown sugar
- 3/4 cup rolled oats (not quick-cooking)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- Scant 1/2 teaspoon ground cardamom
- Crème fraîche or vanilla ice cream, for serving
Béarnaise Sauce
By bjlazyl
Put the vinegar, shallots, black pepper and 1 tablespoon of tarragon leaves into a small saucepan, and set over a m...
- 1/4 cup white-wine vinegar
- 1 small shallot, peeled and minced
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon plus 1 teaspoon chopped tarragon leaves
- 2 egg yolks
- 12 tablespoons unsalted butter, melted
- Kosher salt, to taste
- Splash of lemon juice, optional
How to Make Two-Ingredient Pizza Dough
By bjlazyl
How to Make Two-Ingredient Pizza Dough When you want pizza, you want it immediately
- 1 c self rising flour
- 1 c greek yogurt
Canlis Salad-seattle
By bjlazyl
Wash the lettuce in cold water, dry thoroughly and put in the refrigerator to chill
- 2 heads of romaine, outer leaves discarded, chopped
- 4 slices bacon, chopped
- 1 cup cubed fresh Italian bread
- 1 egg
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup olive oil
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup scallions, thinly sliced
- 3/4 cup fresh mint, roughly chopped
- 1 tablespoon fresh oregano leaves, roughly chopped
- 12 cherry tomatoes, halved
- 3/4 cup freshly grated Romano cheese
ritz carlton tearoom lemon pound cake
By bjlazyl
Preheat oven to 350F Using an electric mixer, cream together butter, shortening and sugar
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 3/4 tsp salt
- 3 cups sugar
- 1 cup unsalted butter, room temperature
- 1/2 cup shortening, room temperature
- 5 large eggs
- 1 cup whole milk
- 6 Tbsp lemon juice
- 1 lemon, zested
spinich parma flan
By bjlazyl
Preparation: Grease 6 single portion ovenproof ramekins with 2 Tbsp of the butter
- Ingredients:
- 12 thin slices of Parma ham
- 2-1/2 cups fresh spinach (blanched and squeezed dry)
- 1-1/2 cups fresh ricotta cheese
- 2 whole eggs plus one yolk
- 3 Tbsp freshly grated Parmesan cheese
- 2 Tbsp milk
- 4 Tbsp butter
- 1/2 tsp grated nutmeg
Pasta e Lenticchie (Pasta with Lentils)
By bjlazyl
Directions 1. In a medium saucepan, heat the olive oil over medium-high heat
- 2 tablespoons olive oil, plus more for serving
- 1 small yellow onion, finely chopped
- 1 medium carrot, peeled and finely chopped
- 1 garlic clove, finely minced
- Kosher salt and freshly ground black pepper, to taste
- 1 cup brown lentils, rinsed
- 1 tablespoon tomato paste
- 3 thyme sprigs
- 1 fresh bay leaf
- Pinch crushed red pepper flakes
- 5 cups water
- 8 ounces short tubular pasta (such as ziti, trenne or rigatoni)
- 1/3 cup whole milk
- 1 tablespoon finely chopped flat-leaf parsley
- Grated Parmesan, for serving
Moussaka Recipe | SAVEUR
By bjlazyl
Purée the tomatoes in a blender and set aside
- 1 ⁄4 cup dried currants
- 4 tbsp. extra-virgin olive oil
- 1 lb. ground lamb
- 1 tsp. cayenne
- 1 ⁄2 tsp. ground cinnamon
- 1 ⁄4 tsp. ground ginger
- 1 ⁄4 tsp. ground allspice
- 1 (28-oz.) can whole peeled tomatoes, undrained
- 6 cloves garlic, finely chopped
- 2 medium yellow onions, finely chopped
- 1 red bell pepper, stemmed, cored, and finely chopped
- 1 cup red wine
- 1 1⁄2 cups canola oil
- 1 1⁄2 lb. eggplant, cut crosswise into 1⁄4"-thick slices
- 1 large russet potato (about 1 lb.), cut crosswise into 1⁄4"-thick slices
- 6 tbsp. unsalted butter
- 1 ⁄2 cup flour
- 2 1⁄4 cups milk
- 1 bay leaf
- Freshly grated nutmeg, to taste
- 1 ⁄2 cup plain Greek yogurt
- 3 egg yolks
- 1 cup grated parmesan
- Kosher salt and freshly ground black pepper, to taste