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Shrimp Po'boys

Shrimp Po'boys

By

Southern Living AUGUST 2002

  • 2 pounds unpeeled, large fresh shrimp
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup milk
  • 1 large egg
  • Peanut oil
  • 1/3 cup butter
  • 1 teaspoon minced garlic
  • 4 French bread rolls, split
  • Rémoulade Sauce
  • 1 cup shredded lettuce
4.5/5 (26 Votes)

The Most Amazing Party Crackers

The Most Amazing Party Crackers

By

Directions: Add contents of package to 1 3/4 cups of Canola Oil in a 2-gallon zip top bag and mix well

  • 1 packet of Savory Saltine Seasoning Mix
  • 1 box of Premium Saltine Crackers (4 sleeves)
  • 1 3/4 cups of Canola Oil
  • 1 zip top plastic bag (2-gallon size)
4.5/5 (30 Votes)

Southwest Twice-Baked New Potatoes

Southwest Twice-Baked New Potatoes

By

Elaine Sweet, Dallas, Texas, Southern Living MARCH 2006

  • 2 pounds medium-size new potatoes
  • 1 tablespoon canola oil
  • 1/2 cup shredded Cheddar cheese
  • 2 tablespoons sour cream
  • 1 tablespoon melted butter
  • 2 tablespoons buttermilk
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 (4.5-ounce) can diced green chiles, drained
  • Garnish: paprika
4.7/5 (21 Votes)

Honey-Mustard Brussels Sprouts

Honey-Mustard Brussels Sprouts

By

The Local Palate, December 2013/January 2014, page 87

  • 2 pounds Brussels sprouts
  • 1/4 cup Busy Bee honey
  • 1/4 cup Lusty Monk mustard
  • 1 tablespoon bacon fat
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons sliced almonds, chopped
4.7/5 (15 Votes)

Kerala Fried Chicken

Kerala Fried Chicken

By

The Local Palate, August/September 2014, page 104

  • 24 2 10 1 2 for 24 hours, so plan accordingly. 2 cups buttermilk 10 garlic cloves 1 2
  • 6 3 2 8 ginger, peeled 6 whole serrano (or 3 large jalapeno) peppers, seeded if desired Bunch of fresh cilantro Bunch of fresh mint 2 tablespoons kosher salt 8 boneless skin
  • 3 4 thighs (about 3 pounds) Vegetable oil for frying 4 cups all
4.7/5 (6 Votes)

Black Rice Salad with Snap Peas, Carrots, and Almonds

Black Rice Salad with Snap Peas, Carrots, and Almonds

By

1. In a 2- to 3-quart saucepan bring 31/2 cups water to boiling; add rice

  • 3 1/2 cups water
  • 2 cups black rice
  • 4 cups microgreens and/or shredded cabbage
  • 4 small carrots, sliced and/or coarsely chopped
  • 8 ounces sugar snap peas, trimmed, halved lengthwise and coarsely chopped
  • 4 green onions, diagonally sliced
  • 1/4 cup fresh lime juice
  • 1/4 cup honey
  • 1/3 cup tamari sauce
  • 1/3 cup canola oil
  • 2 teaspoons wasabi paste
  • 1/2 cup Marcona almonds
4.1/5 (7 Votes)

Classic Homemade Mayonnaise

Classic Homemade Mayonnaise

By

Southern Living, March 2014, page 112

  • 2 large pasteurized egg yolks
  • 1 teaspoon white wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon hot sauce
  • 1/8 teaspoon sugar
  • 1 cup canola oil
4.6/5 (12 Votes)

Rosemary Lamb Stew

Rosemary Lamb Stew

By

Southern Living, March 2014, page 117 by Cynthia Graubert Onions, carrots, and garlic give this easy stew its foun...

  • 1 cup chopped yellow onion $
  • 1 tablespoon olive oil
  • 1 (8-oz.) package sliced fresh mushrooms
  • 1 cup sliced carrots
  • 2 1/2 cups diced cooked lamb
  • 2 garlic cloves, minced
  • 1 (14 1/2-oz.) can stewed tomatoes
  • 1/2 cup chicken broth
  • 1 fresh rosemary sprig
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Hot cooked rice
4.8/5 (8 Votes)

Apple Dutch Baby

Apple Dutch Baby

By

Bon Appetit, October 2014, page 12

  • APPLE CIDER SYRUP
  • 4 cups apple cider
  • 2 tablespoons unsalted butter
  • 1 tablespoon light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • DUTCH BABY
  • 3 large eggs, room temperature
  • 3/4 cup whole milk, room temperature
  • 3/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon, divided
  • 4 tablespoons unsalted butter, divided
  • 1 large Pink Lady apple, peeled, sliced 1/4” thick
  • 1 tablespoon light brown sugar
4.7/5 (10 Votes)

Hot Water Chocolate Cake

Hot Water Chocolate Cake

By

Taken from Newspaper Clipping in the Big Spring Herald

  • Cake:
  • 2 Cups SIFTED FLOUR
  • 1/2 ½ Cup Baking COCOA
  • 2 Teaspoons SALT
  • 1/2 ½ Cup BUTTER
  • 1 1/2 1 ½ Cup SUGAR
  • 2 EGGS
  • 1/2 ½ Cup MILK
  • 1 Teaspoon VANILLA
  • 1 Cup BOILING WATER
  • Creamy Chocolate Frosting:
  • 3 Cups of sifted CONFECTOINERS’ SUGAR
  • 1/3 Cup BUTTER
  • 2 (1 ounce) squares UNSWEETENED CHOCOLATE (Melted and Cooled
  • 3 to 4 Tablespoons MILK
  • 1 Teaspoon VANILLA
0/5 (0 Votes)