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Recipes
Chocolate Decadence
By lisalang
To make the raspberry sauce, place the raspberries, sugar and framboise, if using, in a blender or in a food proces...
- For the raspberry sauce: 2 1/2 cups fresh raspberries or thawed frozen unsweetened raspberries
- 1/2 cup superfine sugar
- 1/4 cup framboise or other raspberry-flavored liqueur (optional)
- For the cake: 1 pound semisweet or bittersweet chocolate, chopped
- 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
- 4 extra-large eggs, at room temperature
- 1 tablespoon sugar
- 1 tablespoon all-purpose flour
- 1 cup heavy cream, whipped
Squash Souffle
By lisalang
AMAZING!!!!!!!!Perfect for holiday dinners
- 2 cups coffee rich
- 3 eggs
- 1 1/2 sticks melted butter
- 1/2 cup sugar
- 1/2 cup flour
- cinnamon
- 1 pkg frozen butternut squash
Coconut Pound Cake
By lisalang
Have all the ingredients at room temperature
- For the cake: 3 cups cake flour
- 1/4 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter
- 6 ounces cream cheese
- 2 1/2 cups sugar
- 5 eggs
- 1/2 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 3 tablespoons pure unsweetened coconut milk
- 3/4 cup unsweetened shredded coconut
- 1 teaspoon finely grated lemon zest
- For the glaze: 1/2 cup water
- 1 tablespoon fresh lemon juice
- 2/3 cup sugar
- 1/3 cup fresh mint leaves
Farfalle with BroccoliRecipe courtesy Giada De Laurentiis
By lisalang
Bring a large pot of salted water to a boil over high heat
- 1 pound farfalle pasta
- 2 heads broccoli, trimmed to florets (about 4 cups)
- 1/4 cup extra-virgin olive oil
- 4 tablespoons butter
- 3 garlic cloves, chopped
- 5 anchovy fillets, diced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan
Red Pepper CheesecakeRecipe courtesy Giada De Laurentiis
By lisalang
Preheat the oven to 350 degrees F
- 1/2 cup ricotta cheese (4 ounces)
- 1/2 cup cream cheese (4 ounces)
- 1/4 cup goat cheese (2 ounces)
- 1 tablespoon sugar
- 1 egg
- Pinch kosher salt
- 1/2 cup thin strips roasted red bell peppers
- 4 pitas
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup apricot jam
- 1 to 2 teaspoons hot water
- Special equipment: 1 (4 1/2-inch diameter) springform (cheesecake) pan
Baby Shrimp Scampi and Angel Hair PastaRecipe courtesy Rachael Ray
By lisalang
Get your pasta water going
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 tablespoons butter, cut into small pieces
- 1 large shallot, finely chopped
- 1 lemon, zested
- 1/3 pound baby shrimp, 300 count
- 1/4 cup dry vermouth or white wine, eyeball it
- 1/2 cup grape tomatoes
- 1/3 pound angel hair pasta, cooked to al dente
- Salt and pepper
- 2 tablespoons chopped or snipped fresh chives
Hungry Girl Pumpkin Pancakes
By lisalang
Blend all ingredients in a blender
- 1/3 cup regular oate (not quick or instant)
- 1/2 cup egg whites
- 1 T. fat-free cottage cheese
- 2 T. canned pure pumpkin
- 1 tsp. pumpkin pie spice
- 2 packets of Splenda
Risotto with Scampi and ChampagneRecipe courtesy Enrico Derflinger, Hotel Eden, Italy
By lisalang
Risotto: 8 large shrimp, peeled, deveined, cleaned, and minced, heads and shells reserved 1/2 onion, cut julienn
- Risotto:
- 8 large shrimp, peeled, deveined, cleaned, and minced, heads and shells reserved
- 1/2 onion, cut julienne style
- 2 tablespoons extra-virgin olive oil
- 10 ounces carnaroli rice
- 1 (6-ounce) glass Champagne
- 1 ounce tomatoes, cubed
- Shrimp broth:
- 16 ounces water
- Salt
- 1 onion, cubed
- 1 carrot, diced
- 1 celery, diced
- Shell and heads of shrimp
- Freshly ground black pepper
- Garnish:
- Chervil leaves
Shrimp Scampi with LinguiniRecipe courtesy Tyler Florence
By lisalang
For the pasta, put a large pot of water on the stove to boil
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- 1 large shallot, finely diced
- 5 cloves garlic, sliced
- Pinch red pepper flakes, optional
- 20 large shrimp, about 1 pound, peeled and deveined, tail on
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 lemon, juiced
- 1/4 cup finely chopped parsley leaves
Creamy Banana Pumpkin Pie Pancakes
By lisalang
Combine all ingredients in a bowl with 3 tbs of water
- 1/3 cup regular oats (not instant)
- 1 tbs dry pancake mix
- 1/3 medium banana, mashed well with fork
- 2 tbs pure pumpkin
- 1/3 cup fat free liquid egg substitute
- 1 tbs cottage cheese
- 2 no calorie sweetener packets
- 1/2 tsp pumpkin pie spice
- 1/4 tsp vanilla
- Dash of salt