Lisalang's profile page
Recipes
Rachel Ray Stuffing Muffin Cups
By lisalang
Preheat oven to 375 degrees F
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 stick butter, softened
- 1 fresh bay leaf, available in produce department
- 4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
- 1 medium to large yellow skinned onion, chopped
- 3 McIntosh apples, quartered and chopped
- Salt and pepper
- 2 tablespoons poultry seasoning
- 1/4 cup chopped fresh parsley leaves
- 8 cups cubed stuffing mix (recommended: Pepperidge Farm)
- 2 to 3 cups chicken stock, available in paper containers on the soup aisle
Sue Case's 7-Layer Taco Dip
By lisalang
Sue Case's 7-Layer Taco Dip features a fresh assortment of vegetables that pretty much is a salad on top of this sc...
- 1 (1-ounce) package taco seasoning mix
- 1 (16-ounce) can refried beans
- 1 (8-ounce) package cream cheese, softened
- 1 (16-ounce) container sour cream
- 1 (16-ounce) jar salsa
- 1 large tomato, chopped
- 1 green bell pepper, chopped
- 1 bunch chopped green onions
- 1 small head iceberg lettuce, shredded
- 1 (6-ounce) can sliced black olives, drained
- 2 cups shredded cheddar cheese
Cream Cheese Coffee Cake
By lisalang
1. FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 350 degrees
- Lemon Sugar-Almond Topping
- 1/4 cup sugar
- 1 1/2 teaspoons finely grated zest from 1 lemon
- 1/2 cup sliced almonds
- Cake
- 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
- 1 1/8 teaspoons baking powder
- 1 1/8 teaspoons baking soda
- 1 teaspoon table salt
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter , softened but still cool
- 1 cup plus 7 tablespoons sugar
- 1 tablespoon finely grated zest plus 4 teaspoons juice from 1 to 2 lemons
- 4 large eggs
- 5 teaspoons vanilla extract
- 1 1/4 cups sour cream
- 8 ounces cream cheese , softened
Bruschetta
By lisalang
Marinate overnite. Slice Bread brush with olive oil 350 like toast
- 1 medium red onion chopped
- 2 cups plum tomotoes chopped
- fresh basil
- fresh ground pepper
- salt
- 1/4 cup olive oil
- 1/4 - 1/2 cup balsamic
- 1-2 cloves garlic chopped
Roast Grape Tomatoes
By lisalang
reheat oven to 400 degrees
- INGREDIENTS:
- 4 cups grape tomatoes
- 3 tablespoons extra virgin olive oil
- 2 teaspoon course kosher salt
- 1 teaspoon freshly ground black pepper
- 3 garlic cloves, peeled
Crispy mustard-roasted chicken
By lisalang
Preheat the oven to 350 degrees Fahrenheit
- 4 garlic cloves
- 1 tablespoon minced fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
- 2 cups panko (Japanese bread flakes)
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons good olive oil
- 2 tablespoons unsalted butter, melted
- 1/2 cup Dijon mustard, such as Grey Poupon
- 1/2 cup dry white wine
- 1 (3 1/2- to 4-pound) chicken, cut in eighths
- 6 cups (1/2-inch diced) bread cubes from a rustic country loaf, crusts removed
- 2 tablespoons good olive oil
- 1 tablespoon unsalted butter
- 2 ounces pancetta, diced small
- 4 cups sliced leeks, white and light green parts (4 leeks)
- 1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch sliced
- 1 tablespoon chopped fresh tarragon leaves
- 1/4 cup medium or dry sherry
- Kosher salt
- Freshly ground black pepper
- 1/3 cup minced fresh flat-leaf parsley
- 4 extra-large eggs
- 1 1/2 cups heavy cream
- 1 cup chicken stock, preferably homemade
- 1 1/2 cups grated Gruyère cheese (6 ounces), divided
Shrimp in a remoulade sauce (Judy Budish)
By lisalang
Mix all together
- Sauce:
- 3/4 cup chili sauce
- 3/4 cup mayo
- sweet cream
- scallions - green part chopped
- powdered mustard
- fresh garlic
- chopped parsley
- drained capers
- shrimp, cook and cool
Triple Layer Chocolate Mousse Cake America's Test Kitchen
By lisalang
To make the bottom layer, butter the bottom and sides of a 9-inch springform pan
- Ingredients:
- For the bottom layer:
- 6 tbsp. unsalted butter, cut into 6 pieces (plus extra for greasing the pan)
- 7 oz. bittersweet chocolate, finely chopped
- 3/4 tsp. instant espresso powder
- 1 1/2 tsp. vanilla extract
- 4 large eggs, separated
- Pinch of salt
- 1/3 cup light brown sugar, packed
- For the middle layer:
- 2 tbsp. cocoa powder, preferably Dutch-processed
- 5 tbsp. hot water
- 7 oz. bittersweet chocolate, finely chopped
- 1 1/2 cups heavy cream
- 1 tbsp. granulated sugar
- Pinch of salt
- For the top layer:
- 3/4 tsp. powdered gelatin
- 1 tbsp. water
- 6 oz. white chocolate, finely chopped
- 1 1/2 cups heavy cream
- For garnish:
- Chocolate curls or cocoa powder
Salmon Mousse ( Sue Fruend)
By lisalang
Soften gelatin with lemon juice
- 1 env unflavored gelatin
- 2 tbsp lemon juice
- 1 large onion quartered
- 1/2 cup boiling water
- 1/4 tsp paprika
- 1 1lb can salmon bones removed
- 1/2 cup mayo
- 1 tbsp fresh dill
- 1 cup sour cream
Tates Chocolate Chip Cookies
By lisalang
Preheat oven to 350°F. 2 Grease or line 2-3 cookie sheets with parchment paper
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup salted butter, 2 sticks
- 3/4 cup sugar
- 3/4 cup dark brown sugar, firmly packed
- 1 teaspoon water
- 1 teaspoon vanilla
- 2 large eggs
- 2 cups semi-sweet chocolate chips