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Recipes
Smoked Trout Spread (Sue Fruend)
By lisalang
Place trout in processor. Add horseradish, onion, lemon juice, pepper and process until fluffy - 2minutes
- 2 1/2 lbs smoke trout, skinned and boned
- 1 tbsp horseradish drained
- 1 small onion, chopped
- juice of 1/2 lemon
- 1/4 tsp white pepper
- 2 tbsp heavy cream, (double it)
- 3 oz cream cheese (double it)
Martha Stewart's skillet Brownies
By lisalang
Preheat oven to 350°. In a large bowl, whisk together sugar and eggs
- 1 1/4 cups sugar
- • 3 large eggs
- • 1 cup all-purpose flour (spooned and leveled)
- • 1/4 cup Dutch-process cocoa powder (spooned and leveled)
- • 1/2 teaspoon salt
- • 4 tablespoons (1/2 stick) unsalted butter
- • 1/4 cup heavy cream
- • 8 ounces bittersweet chocolate, coarsely chopped
Venetian Lasagne/ NIgella Lawson
By lisalang
Put the porcini mushrooms, marsala, and water into a small saucepan and bring to a boil, then take off the heat and...
- ngredients
- 1 ounce (scant 1 cup) dried porcini mushrooms
- 3 tablespoons tomato paste
- 1 14-ounce can diced tomatoes
- 1/2 cup marsala
- 1 bay leaf
- 1/2 cup water
- 2 cups instant polenta
- 2 tablespoons regular olive oil
- 1 chicken bouillon cube, or enough chicken broth to make up the polenta following the instructions on the package
- 1 onion, peeled
- 1 medium carrot, peeled
- 1 celery stalk
- 1 teaspoon dried thyme
- 1 tablespoon soft butter
- 2 teaspoons kosher salt or 1 teaspoon table salt, or to taste
- 1 1/2 cups grated Parmesan cheese
- 1 pound ground beef, preferably organic
- 3 aluminum foil trays or ovenproof dishes/roasting pans approximately 13 x 9 x 2 inches
Lasagne (Ronzoni)
By lisalang
Heat oven to 375. Soak pasta noodles in hot water 20 minutes
- 3 cups meat sauce
- 4 cups ricotta cheese
- 2 cups shredded mozarella
- 3 tablespoons grated parmesan
- 16 pieces of lasagna
Roasted Artichoke Salad2008, Ina Garten
By lisalang
Preheat the oven to 350 degrees F
- 4 boxes (9 ounces each) frozen artichoke hearts, defrosted
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 shallot, minced
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 5 tablespoons white wine vinegar or champagne vinegar, divided
- 1/2 cup chopped fresh basil leaves
- 6 tablespoons capers, drained
- 2 jars roasted red peppers, sliced thin
- 1/2 cup minced red onion
- 1/2 cup chopped fresh parsley leaves
- 2 pinches hot red pepper flakes, optional
Grilled Shrimp (Gary Madison)
By lisalang
Marinate overnite. Skewer and grill
- 2 jumbo shrimp per person
- extra virgin oilive oil
- balsamic vinegar
- red wine vinegar
- lite soy
- alot fresh garlic
- onion powder
- garlic powder
- basil
- parlsey
- 1/2 lemon
Dutch baby pancake
By lisalang
Preheat oven to 425°. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium; ...
- • 3 tablespoons unsalted butter, room temperature
- • 3 large eggs
- • 3/4 cup whole milk
- • 1/2 cup all-purpose flour (spooned and leveled)
- • 1/4 teaspoon salt
- • 1/2 teaspoon pure vanilla extract
- • 1/4 cup plus 1 tablespoon sugar
- • 1 tablespoon fresh lemon juice
Baked Macaroni and Cheese (Gail Lowenstein)
By lisalang
Boil pasta for only 5 minutes
- Shredded Sargento Sharp Cheddar 1 package
- 3/4 stick melted butter
- 3/4 bottle Heinz chili sauce
- ziti/penne
- 1 cup 1/2 and 1/2
- Krecmers Wheat Germ
White Puff Pastry Pizza (Nancy K)
By lisalang
Thaw and roll out sheet on baking sheet
- Pepperidge Farm Pastry Sheets
- 3 cups ricotta
- juice from 1/2 lemon
- 3 cloves garlic minced
- 1/2 tsp salt
- fresh pepper
- 2 small eggplants
- 8 plum tomotoes
- 3 skinny zuchinni
- 2 tsp oregano
- fresh basil
- fresh pepper
- olive oil
- 6 chop scallions
Appetizer Recipe: Flatbreads with Goat Cheese, Caramelized Onions, and Basil Recipes from the Kitchn
By lisalang
Basil isn't exactly in season right now but it's pretty easy to find wherever you go
- 1 tablespoon olive oil, plus more for brushing on the bread
- 2 yellow onions, sliced into 1/4-inch half moons
- 1 teaspoon salt
- Freshly ground pepper
- 1 teaspoon sugar (optional)
- 4 flatbreads
- 4 ounces goat cheese
- 8 -10 large fresh basil leaves, cut into chiffonade
- Pinch of crunchy sea salt such as Maldon