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Recipes
Brownies (Passover)
By lisalang
preheat oven to 350 Grease 9 x 13 pan
- 6 eggs
- 3 cups sugar
- 3/4 lb melted butter
- 9 tablesppons matzo cake meal
- 1 1/2 cups unsweetened cocoa
- 1/2 tsp salt
- 1 1/2 cups nuts (optional)
Corn & Black Bean Salad
By lisalang
Presoak the 1/2 pound dried black beans (equal to 1 cup) in 5 cups water overnight, or at least 8 hours
- 1/2 pound dried black beans
- 6 ears corn
- 4 Kumato® tomatoes, chopped small
- 2 shallots, chopped fine
- 2 scallions, chopped using all of the white and half of the green part
- 1/2 bunch chives, chopped fine
- 1/2 cup rough-chopped cilantro
- 6 tablespoons Fairway Extra Virgin Olive Oil
- Juice of 2 limes
- Fairway Kosher Salt and pepper to taste
Passover Butter Cookies
By lisalang
Cream butter and sugar. Beat in eggs, add the rest let sit for 15 minutes
- 1/2 lb butter
- 1 cup sugar
- 2 eggs
- 1 1/4 cake meal
- 1/2 cup pototoe starch
- 1 cup chop pecans
Butter Christmas Cookies
By lisalang
Cream butter and cc. then add sugar, then eggs, vanilla and baking powder
- 1/2 lb butter
- 6 oz cream cheese
- 1 1/4 cup sugar
- 5 tsp baking powder
- 2 tsp vanilla
- 5 eggs
- 5 cups flour
Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic OilRecipe courtesy
By lisalang
Roasted Garlic Oil: Place oil and garlic in a blender and blend until smooth
- Roasted Garlic Oil:
- 1/2 cup olive oil
- 6 cloves roasted garlic
- 1 recipe Flatbread, recipe follows
- 1 (8-ounce) container ricotta cheese, drained
- Salt and freshly ground pepper
- 3 plum tomatoes, very thinly sliced
- 2 tablespoons chiffonade fresh basil
- Flatbread:
- 1 1/2 cups warm water (105 to 110 degrees F)
- 1/2 teaspoon active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive or canola oil, plus more for bowl
Nutella French Toast
By lisalang
The Scotto Family
- 4 large eggs
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup half-and-half
- 8 ounces Nutella
- 8 very thin chocolate candy bars, 1/2 ounce each, 2 bars per sandwich
- 1 large Brioche loaf, ends removed, cut into 8 slices, each 1-inch thick
- 1 stick unsalted butter, melted
- Powdered sugar
- Chestnut honey syrup
- Chestnut honey syrup
- 1/2 pound sweet unsalted butter
- 1 pound dark brown sugar
- 2 cups heavy cream
- 1/2 cup chestnut honey
- 3 ounces Captain Morgan’s Spiced
Brickle (Nancy Kesselman)
By lisalang
Cookie sheet lined with foil, line with saltines
- 1/2 cup sugar
- 2 sticks butter
- 1 bag choc chips
- boc saltinges
- nuts chopped
Ice Cream Cake with brownie cookies and hot fudge
By lisalang
Layer brownie, ice cream, hot fudge, ice cream, hot fudge, candy, nuts on top
- springform pan
- peppridge farm brownie cookies
- 2 flavors ice cream
- good hot fudge
- peanuts
You Won't Be Single For Long Vodka Cream PastaRecipe courtesy Rachael Ray
By lisalang
Heat a large skillet over moderate heat
- 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 cup vodka
- 1 cup chicken stock
- 1 can crushed tomatoes (32 ounces)
- Coarse salt and pepper
- 16 ounces pasta, such as penne rigate
- 1/2 cup heavy cream
- 20 leaves fresh basil, shredded or torn
- Crusty bread, for passing
Kale and burrata Bruschetta
By lisalang
1. Set your oven to broil
- Kale and burrata bruschetta
- Yields 6 to 8 servings
- 1 rustic baguette, sliced diagonally to form long slices
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 cloves of garlic, peeled
- 1 bunch of curly kale, roughly chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- 16 ounces of burrata