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Recipes
Short Ribs, Daniel Boulud
By lisalang
Directions:Prep Time: 45 minsTotal Time: 3 3/4 hrs 1Boil wine in a 2-quart heavy saucepan until reduced to about 1 ...
- 4 cups dry red wine
- 4 lbs short rib of beef (also called flanken)
- 10 shallots, trimmed,halved if large (10 oz.)
- 3 tablespoons coarse-grain Dijon mustard, to taste
- 6 plum tomatoes, halved lenghwise
Sauce for smoked trout or salmon or steak
By lisalang
Matt Cohen
- stick butter
- chopped dill
- chopped chives or scallions
- lemon zest
- lemon juice
- salt and pepper
- mustard dijon
- Mix all up, put on toasted baguettes, add trout.
Classic Lyonnaise PotatoesRecipe courtesy Emeril Lagasse, 1999
By lisalang
Place the potatoes in a pot of salted water
- 2 pounds baking potatoes, like russets, peeled and sliced 1/2-inch thick
- 2 tablespoons olive oil
- 4 onions, julienne
- 2 tablespoons chopped garlic
- Salt and white pepper
- 1 stick butter
- 1 tablespoon finely chopped parsley
Garlicky Shrimp/ Emerill
By lisalang
n a medium bowl, toss the shrimp with the Essence and the salt
- 2 pounds medium shrimp, peeled and deveined
- 2 teaspoons Emeril's Original Essence or Creole Seasoning
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons roughly chopped garlic
- 6 tablespoons shrimp or chicken stock or canned, low-sodium shrimp or chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh parsley
Greek Vinaigrette Salad Dressing Weight Watchers Recipe
By lisalang
In a medium bowl, combine wine, lemon juice, shallot, sugar, and mustard; slowly whisk in oil
- 1/4 cup(s) white wine, dry-variety
- 1/4 cup(s) fresh lemon juice
- 1 medium shallot(s), minced, or more to taste
- 2 tsp sugar
- 1 tsp Dijon mustard
- 2 Tbsp olive oil, extra-virgin
- 1 Tbsp dill, fresh, chopped
- 2 tsp fresh oregano, chopped
- 1 tsp parsley, fresh, chopped
- 1 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
BLT Phyllo Cups
By lisalang
Preheat oven to 350 degrees
- For the mayo:
- 1 package frozen phyllo cups
- 1/4 pound applewood smoked bacon
- 1/2 cup romaine, fine chiffonade
- 1/4 cup plum tomato, seeded and diced small
- 2 tablespoons mayo
- 1/8 teaspoon lemon zest
- Cracked pepper to taste
- 1 teaspoon finely chopped parsley
Baked Couscous with Spinach and Pine Nuts
By lisalang
Combine couscous, boiling liquid, and salt in a large bowl and cover with a plate
- 1 c Couscous 28 oz Tomatoes, canned; chopped
- 1 1/2 c Boiling stock; or water 1 1/2 tb Fresh basil; or 1 tsp. dried
- 1/2 ts Salt 1/3 c Pine nuts
- 1 tb Olive oil 5 c Fresh spinach; about 5 oz.,
- 3 Garlic cloves; minced Ground black pepper to taste
- 1 lg Onion; diced 1 c Meunster cheese; grated
Banana Bread/ Erin McKenna Vegan
By lisalang
Preheat oven to 325 degrees
- 1 1/2 cups Bob's Red Mill All Purpose Gluten Free Flour (gotta be Bob's, no sub)
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoons xanthan gum
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/3 cup oil
- 2/3 cup agave nectar
- 1/2 cup rice milk
- 2 tablespoons of good quality vanilla
- 1 1/4 cups mashed bananas
Skillet Chocolate Chip Cookie
By lisalang
1. Heat oven to 350 degrees
- 10 tbsp unsalted butter
- 1/3 cup granulated sugar
- 2/3 cup light brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chunks
Cold Sesame SpinachRecipe courtesy of Bobby Flay
By lisalang
Prepare an icewater bath. Bring 3 quarts of salted water to a boil
- 2 pounds fresh spinach, stems removed, washed and drained
- 1 tablespoon sesame oil
- 3 tablespoons rice wine vinegar
- 3 tablespoons soy sauce
- 1 teaspoon hot chili paste
- 1 teaspoon minced fresh ginger
- Pinch of sugar
- 2 tablespoons sesame seeds toasted