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Recipes
Slutty Brownies
By lisalang
This recipe is a re-creation of the amazing and decadent Slutty Brownies from the blog What’s Gaby Cooking (http:...
- 1 (18 ounce) box brownie mix, prepared and unbaked OR
- 10 tablespoons unsalted butter
- 1 1/4 cups white sugar
- 3/4 cup cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 (15 1/2 ounce) package Oreo cookies (my pan fit 16)
- 1 (6 ounce) jar dulce de leche
- 1 teaspoon fleur de sel
- 1 (18 ounce) roll ready-made refrigerated chocolate chip cookie dough, OR
- 1/2 cup unsalted butter (at room temp)
- 1/4 cup brown sugar
- 3/4 cup white sugar
- 1 egg
- 1 1/4 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup semi-sweet chocolate chips
Ricotta Mashed Potatoes
By lisalang
Serves: 10 Edit Yields: 5 cups Total Time: 40 min Prep Time: 10 min Cook Time: 30 min Oven Temp: Calories 177 ...
- 2 pound(s) Yukon Gold potatoes
- 2 teaspoon(s) salt
- 1 1/2 cup(s) fresh ricotta
- 1/2 cup(s) whole milk
- 3 tablespoon(s) butter
- 1/2 teaspoon(s) ground black pepper
Chicken Francaise (Gaye Pecker)
By lisalang
Epicurious
- Chicken Francaise
- 4 large skinless boneless chicken breast halves (2 pounds total)
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large eggs
- 1/2 stick (1/4 cup) unsalted butter
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
- 1/4 cup chopped fresh flat-leaf parsley
Margarita Pops
By lisalang
Combine sugar, lime juice, water, lemon juice and orange juice in a small saucepan over medium heat
- Special Equipment:
- 3/4 cup sugar
- 3/4 cup fresh lime juice
- 1/2 cup water
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 2 tablespoons tequila
- 2 tablespoons orange liqueur (recommended: Grand Marnier)
- Kosher salt, for garnish
- 4 small cups (recommended: Dixie), 4 popsicle sticks
Parker's Split Pea SoupCopyright 1999, The Barefoot Contessa Cookbook
By lisalang
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper unt...
- 1 cup chopped yellow onions
- 2 cloves garlic, minced
- 1/8 cup good olive oil
- 1/2 teaspoon dried oregano
- 1-1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups medium-diced carrots (3 to 4 carrots)
- 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
- 1 pound dried split green peas
- 8 cups chicken stock or water
Salmon Napolean with whole wheat wontons
By lisalang
With a mortar and pestle, blend the garlic and parsley with a pinch of salt until smooth
- 6 heads garlic, roasted
- 1/2 cup picked parsley leaves, plus sprigs for garnish
- 1 tablespoon Wanjashan organic soy sauce
- juice of 1 lime
- 1/8 cup extra virgin olive oil
- 1 8-ounce center cut piece of salmon, sliced into 1/2-inch strips (4x2)
- 8 whole wheat wonton skins, crisped up in a saute pan, (not a fryer) set aside
- Kosher salt and freshly ground black pepper to taste
- Canola oil
Langoustine and Angel Hair
By lisalang
In a large pot of salted water, cook the pasta until just al dente
- 1 pound angel hair pasta
- Salt
- 1/4 cup olive oil
- 6 ounces pancetta, chopped
- 1 medium red onion, peeled, cut in 1/2, and thinly sliced
- 2 tablespoons minced garlic
- 1/4 cup dry white wine, optional
- 1/2 teaspoon crushed red pepper
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 pounds langoustines
- 1/4 cup freshly chopped parsley leaves
- 1 teaspoon finely grated fresh lemon zest, for garnish
- Freshly grated Parmesan, optional
Raspberry Squares
By lisalang
Inn At Round Barn
- 1 cup butter softened
- 1 cup confectioner's sugar
- 2 egg yolks, room temp
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 cup raspberry preserves
Stuffed Cheesy Sourdough Loaf
By lisalang
3/4 to 1 cup roasted red peppers from a jar, well-drained (I drained mine on a paper towel; if you don’t drain th...
- 1 (1 lb. 8 oz.) round sourdough bread loaf (or substitute another type of bread if you don’t like sourdough)
- 1/2 cup olive oil
- 1 1/4 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 1/4 teaspoon minced garlic
- 1/3 to 1/2 lb. (or about 5 to 8 ounces) thinly sliced roasted chicken, turkey, ham, or salami
- 10 to 12 ounces sliced mozzarella or provolone cheese, or 5 to 6 ounces of each (about 14 slices total)
- 3/4 to 1 cup roasted red peppers from a jar, well-drained (I drained mine on a paper towel; if you don’t drain them, they’ll make the bread soggy)
- Optional: 1/3 to 1/2 cup sliced olives or any of the following–chopped marinated artichokes, sun-dried tomatoes, pesto, sliced mushrooms
Chicken Pot Pie/ Chef Lala
By lisalang
Preheat oven to 350 F. Cut filo dough into pieces the size of your pot pie individual pans
- Pre-made filo dough (in the freezer section of the supermarket)
- Olive oil
- Salt and cracked pepper
- 1/4 brown onion, medium diced
- 2 garlic cloves, minced
- 8 ounces stewed tomatoes, diced
- 1/2 cup frozen peas
- 1-2 jalapenos, diced
- 1 tablespoon cornstarch
- 1 cup of vegetables from chicken soup
- Carrots, diced
- Potatoes, diced
- Celery, diced
- 1 cup of chicken, shredded, from chicken soup