Lisalang's profile page
Recipes
Horseradish Chive Bread
By lisalang
Preheat oven to 375. Mash stick room temp butter, with horseradish, and 2 tbsp chopped fresh chives until smooth
- 1 stick room temp butter
- 2 tbsp prepared horseradish
- 2 tablespoons chopped fresh chives
- coarse salt
- 1 large french bread loaf
Orzo with Spinach and Tomotoes
By lisalang
Pile spinach leaves in stacks 1 on top of the other
- 1 pound spinach, washed, dried, stems removed
- 1 pint grape or cherry tomatoes, halved
- 2 lemons, zested
- 1 1/2 cups orzo, cooked to al dente
- 1 tablespoon extra-virgin olive oil, 1 turn of the bowl
- 24 basil leaves, torn or thinly sliced
- Salt and pepper
Philly Cheesesteaks with Melted Fontina and Sauteed Red OnionsRecipe courtesy Dave Lieberman
By lisalang
Heat 3 tablespoons oil in a nonstick skillet over high heat
- 3 tablespoons vegetable oil, plus more as needed
- 4 medium red onions, sliced into 1/4-inch thick rounds
- Salt and pepper
- 2 pounds top round, semi-frozen
- 1/2-pound fontina cheese, cut into small cubes
- 4 sub rolls
Caesar Dressing (Ellen)
By lisalang
Mix all together and put over romaine
- 1/4 canola
- 1 clove garlic pressed
- 1/3 - 1/2 lemon squeezed
- 1 heaping tbsp dijon
- Parmesan to cover liquid
- 2 - 3 drops worcheshire sauce
- anchovy paste swirls
- pepper
Green Aid | Juice Recipes
By lisalang
Process all ingredients in a juicer, shake or stir and serve
- Apples (granny smith) - 4 medium (3" dia) 728g
- Celery - 3 stalk, large (11"-12" long) 192g
- Kale - 2 leaf (8-12") 70g
- Lemon (peeled) - 1 fruit (2-1/8" dia) 58g
- Spinach - 4 cup 120g
Spinach Salad with Sweet Roasted Pecans Gorgonzola with Sherry Vinagrette(Dave Lieberman)
By lisalang
Preheat oven to 400 degrees F
- 1 package triple-washed spinach
- 3 to 4 handfuls pecan halves
- 2 tablespoons vegetable oil
- A few pinches sugar
- A few pinches salt
- 1/2 cup olive oil
- 1/4 cup sherry vinegar
- 2 small shallots, minced
- Kosher salt and freshly ground black pepper
- 1 small wedge Gorgonzola, crumbled (about 2 ounces
Marinated Grilled Flank Steak with BLT Smashed PotatoesRecipe courtesy Rachael Ray
By lisalang
Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and vinegar
- 3 cloves garlic, finely chopped
- 1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning)
- 1 teaspoon smoked paprika, ground chipotle chili powder or ground cumin
- 2 teaspoon hot sauce - eyeball it
- 1 tablespoon Worcestershire sauce
- 2 tablespoons red wine vinegar, 2 splashes
- 1/3 cup extra-virgin olive oil
- 2 pounds flank steak
- 2 1/2 pounds small red skin new potatoes
- 1 leek, trimmed of tough tops
- 4 slices thick cut smoky bacon, chopped, such as applewood smoked bacon
- 1 cup chicken broth or stock
- 1 vine ripe tomato, seeded and chopped
- Salt and pepper
- 1 cup sour cream, to pass at table
Steak Salad (Giada)
By lisalang
In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half...
- 1/2 head romaine lettuce, cut into bite-size pieces
- 1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
- 1/2 red onion, thinly sliced into rings
- 3 cups fresh baby arugula
- 12 cherry tomatoes, halved
- 4 ounces Gorgonzola, coarsely crumbled
- Red Wine Vinaigrette, recipe follows
- Salt and freshly ground black pepper
- 1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled
Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and
By lisalang
Place the pork tenderloin in a plastic, sealable bag
- Marinade:
- 1 pork tenderloin
- 1/2 cup soy sauce
- 2 oranges
- 1 lime
- 1/2 cup tamarind concentrate, ground
- 1 tablespoon Dijon
- 1 teaspoon ginger
- 1 clove garlic
- 1 tablespoon scallions
Panzanella (Martha)
By lisalang
Place garlic on a cutting board; hit it with the side of a large knife to break it open a bit
- 1 garlic clove
- 2 pounds ripe beefsteak tomatoes, cored and cut into large chunks
- 1 medium red onion, peeled and thinly sliced
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons red-wine vinegar
- Coarse salt and freshly ground pepper
- 5 one-inch-thick slices day-old Tuscan-style bread
- 4 (about 12 ounces) Kirby cucumbers, peeled and sliced
- 1 cup packed fresh basil leaves