LRay's profile page
Recipes
Peanut Chicken Stew
By LRay
Southern Living, February 2015, page 93
- 3 cups chopped cooked chicken
- 1 1/2 cups creamy peanut butter
- 1 (28-oz.) can diced tomatoes, drained
- 1 tablespoon curry powder
- 1 teaspoon ground red pepper
- 4 to 6 cups Sweet Potato Broth (See Below)
- 1/2 cup chopped roasted unsalted peanuts
- Garnish: chopped cilantro
- Sweet Potato Broth
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 3 celery ribs, chopped
- 1 carrot, chopped
- 1 large sweet potato, peeled and quartered
- 5 whole cloves
- Kosher salt
- Freshly ground black pepper
- 6 cups water
- Get Delicious Recipes For Your Dinner
- Note: You can freeze cooked and cooled mixture up to 2 months.
Pilgrim Corn
By LRay
Pilgrim corn makes an excellent appetizer or side dish
- 3 cups whole kernel corn, canned or cooked
- 1 minced green pepper or pimento
- 2 eggs
- 2/3 cup buttered bread crumbs
- 2 tablespoons melted margarine
- 2/3 teaspoon salt
- 1/4 teaspoon paprika
Opera Cake
By LRay
Traditional Home, February/March 2017, page 40
- Sponge Cake:
- 6 egg yolks
- 6 egg whites
- 1-1/4 cups sliced almonds
- 2/3 cup confectioners’ sugar
- 1/3 cup milk
- 1 teaspoon vanilla
- 1/3 cup all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/4 cup granulated sugar
- Coffee Syrup:
- 1/4 cup strong brewed coffee
- 1/4 cup granulated sugar
- Coffee Buttercream:
- 1/4 cup granulated sugar
- 2 tablespoons water
- 3 egg yolks, lightly beaten
- 1/4 cup strong brewed coffee, cooled
- 1 teaspoon vanilla
- 1 cup butter, softened and cubed
- Mexican Chocolate Ganache:
- 1/2 cup whipping cream
- 1/2 cup semisweet chocolate pieces
- 2 ounces Mexican chocolate, chopped
Egg and Avocado Breakfast Sandwich
By LRay
Bon Appetit, October 2014, page 12
- HOT SAUCE
- 1 red bell pepper
- 1/4 medium mango, cut into pieces
- 2 tablespoons light brown sugar
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lime juice
- 1/2 teaspoon cayenne pepper
- Kosher salt
- SANDWICH
- 9 large eggs
- 1/4 cup whole milk
- 1/4 cup (1/2 stick) unsalted butter
- 3/4 cup grated extra sharp cheddar
- Kosher salt and freshly ground black pepper
- 6 kaiser rolls, split, lightly toasted
- 1 avocado, sliced
- 3 ounces drained pickled cherry peppers or Peppadew peppers, thinly sliced
Blackberry Forest Cake
By LRay
Martha Stewart Living, June 2015, Page 92
- CAKES
- 5 tablespoons unsalted butter, melted and cooled, plus more for pans
- 2/3 cup sifted cake flour, plus more for pans
- 1/3 cup sifted Dutch-process cocoa powder
- 1/2 teaspoon coarse salt
- 4 large eggs, plus 3 large yolks, room temperature
- 2/3 cup granulated sugar
- SYRUP
- 1/3 cup creme de cassis
- 1/3 cup granulated sugar
- GLAZE
- 6 ounces semisweet chocolate, coarsely chopped
- 3/4 cup heavy cream
- 1 tablespoon corn syrup
- ASSEMBLY
- 1/3 cup red- or black-currant jelly, or blackberry jelly
- 2 teaspoons fresh lemon juice
- 4 cups fresh blackberries (16 ounces)
- 3/4 cup heavy cream
- 3 tablespoons confectioners' sugar
Chicken and White Bean Salad with Citrus Vinaigrette
By LRay
Southern Living, June 2016, page 140
- This vibrant salad is quick to toss together and travels well, which makes it ideal for summer picnics and potlucks. Don't worry, the salad won't wilt when dressed, so make it ahead of time and store it for several hours in the refrigerator.
- 3 tablespoons fresh orange juice
- 2 tablespoons white wine vinegar
- 2 teaspoons country Dijon mustard
- 2 teaspoons honey
- 2 tablespoons minced shallot
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
- 3 cups chopped cooked chicken
- 1 (15.5-oz.) can cannellini beans, rinsed and drained
- 1 (6-oz.) bag microwave steam-in-bag snow peas, steamed according to package directions and sliced into 1-inch pieces
- 3 cups shredded purple cabbage
- 2 oranges, sectioned
- 6 tablespoons roasted sliced almonds with salt
Butterscotch Meringue Pie with Pecan Crust
By LRay
Southern Living, November 2014, Page 84
- CRUST $
- 1/2 cup chopped pecans
- 1 1/4 cups all-purpose flour $
- 2 tablespoons granulated sugar $
- 1/2 cup cold butter, cut into 1/2-inch pieces $
- 2 tablespoons ice-cold water $
- 1 teaspoon vanilla extract
- Wax paper
- Parchment paper
- FILLING
- 2 cups firmly packed light brown sugar $
- 2/3 cup all-purpose flour $
- 1/2 teaspoon table salt $
- 2 1/2 cups milk $
- 6 egg yolks, lightly beaten $
- 1/2 cup butter, cut into 1-inch pieces
- 2 teaspoons vanilla extract
- MERINGUE
- 6 large egg whites $
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar $
Stacked Summer Vegetable Salad
By LRay
Fresh vegetable salad that can be made hours ahead of time
- 3 medium yellow or green zucchini
- Kosher salt
- 4 medium carrots
- 1/2 small red onion
- 1 - 2 cups torn leaf lettuce
- 3 tablespoonslemon juice
- 1/4 cup olive oil or canola oil
- 2 tablespoons snipped fresh dill
- Freshly ground black pepper (optional)
Tomato Pie (Classic Recipe from The Local Palate)
By LRay
A traditional tomato pie is prepared by layering vine-ripened tomatoes with a mayonnaise and cheese mixture in a p...
- 4-5 large tomatoes, peeled and sliced
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tablespoons Dijon mustard
- 1/2 cup chopped onions, sauteed
- 2 teaspoons granulated garlic, sautéed with onions
- 3 eggs
- 1 cup shredded cheddar cheese
- salt and pepper, to taste
Demerara Sugar Buns
By LRay
Bon Appetit, August 2016, page 68
- 1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoons)
- 2/3 cup whole milk, warmed
- 3 tablespoons pure maple syrup
- 2 large eggs, room temperature
- 3/4 teaspoon kosher salt
- 1 cup whole wheat flour
- 2 3/4 cups all-purpose flour, plus more
- 6 tablespoons unsalted butter, room temperature, cut into 1-inch pieces, plus melted for brushing (about 4 tablespoons)
- 1/3 cup granulated sugar, plus more
- 5 dried juniper berries (optional)
- 1/3 cup demerara sugar, plus more