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Sautéed Baby Bok Choy

Sautéed Baby Bok Choy

By

When preparing baby bok choy, two main issues arise: cleaning the notoriously dirty vegetables and getting the stal...

  • 4 teaspoons vegetable oil
  • 2 garlic cloves, minced
  • 8 small heads baby bok choy (1 1/2 to 2 ounces each), halved, washed thoroughly, and spun dry
  • 2 tablespoons water
  • 1/4 teaspoon salt
4.8/5 (4 Votes)

Baked Beans with Bacon Breadcrumbs

Baked Beans with Bacon Breadcrumbs

By

Baked Beans with Bacon Breadcrumbs Our test kitchen had an Aha! moment with this dish

  • 1 tablespoon vegetable oil
  • 8 ounces smoked ham or tasso, diced
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 cups ketchup
  • 1 cup (packed) light brown sugar
  • 3/4 cup mild-flavored (light) molasses
  • 1/2 cup whole grain mustard
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon hot pepper sauce
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher salt, freshly ground pepper
  • 3 15-ounce cans navy beans, drained, rinsed
  • 4 ounces bacon (4–5 slices)
  • 1 cup panko (Japanese breadcrumbs)
0/5 (0 Votes)

Cider-Braised Pork Shoulder

Cider-Braised Pork Shoulder

By

Southern Living, December 2014, page 189

  • 2 tablespoons kosher salt
  • 2 teaspoons dark brown sugar
  • 1 teaspoon dry mustard
  • 2 teaspoons paprika
  • 1 teaspoon ground red pepper
  • 1 (4- to 5-lb.) butterflied boneless pork shoulder roast (Boston butt)
  • 2 tablespoons olive oil
  • 3 cups reduced-sodium chicken broth
  • 1 cup apple cider
  • 1 tablespoon honey
  • 2 tablespoons Dijon mustard
  • 6 bay leaves
  • 2 Granny Smith apples
  • 1 medium-size yellow onion, chopped
  • 1 garlic bulb, cut in half crosswise
  • 1 tablespoon butter
  • 1 teaspoon apple cider vinegar
  • Garnishes: fresh celery leaves, bay leaves
4.9/5 (10 Votes)

Pasta e Fagioli with Escarole

Pasta e Fagioli with Escarole

By

Bon Appetit, February 2016, page 94

  • 1 1/2 cups dried cannellini (white kidney) beans, soaked overnight
  • 1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving
  • 2 medium carrots, scrubbed, halved crosswise
  • 2 celery stalks, halved crosswise
  • 1 head of garlic, halved crosswise; plus 2 cloves, chopped
  • 6 sprigs parsley
  • 1 sprig rosemary
  • 2 bay leaves
  • 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes, plus more crushed for serving
  • Kosher salt, freshly ground pepper
  • 3 tablespoons olive oil, plus more
  • 1 large onion, chopped
  • 1 14.5-ounce can whole peeled tomatoes
  • 3/4 cup dry white wine
  • 3 ounces dried lasagna or other flat pasta, broken into 1–1 1/2-inch pieces
  • 1/2 small head of escarole, leaves torn into 2-inch pieces
4.8/5 (4 Votes)

Garden Veggie Shrimp

Garden Veggie Shrimp

By

A parchment packet steams the veggies and shrimp, leaving everything brightly colored and extra-crunchy

  • 1 pound large fresh or frozen shrimp, peeled and deveined, tails intact if desired
  • 8 ounces uncooked Israeli couscous
  • 4 carrots, cut into thin strips
  • 2 large yellow or red sweet peppers, cut into thin strips
  • 4 green onions, trimmed and cut into thin strips
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup white balsamic vinegar
  • Salt and freshly ground black pepper
  • 4 sprigs fresh thyme
  • 4 lemon wedges (optional)
  • 2 tablespoons butter, cut into pieces
4.5/5 (6 Votes)

Italian Pesto Pasta Salad

Italian Pesto Pasta Salad

By

Better Homes & Garden, August 2013, page 114

  • 8 ounces dried elbow macaroni
  • 1 7 - 8 ounce jarpurchased basil pesto
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon kosher salt
  • 2 15 ounce canscannellini beans, rinsed and drained
  • 1/2 5 ounce packagebaby arugula (3 cups)
  • 2 ounces Parmigiano-Reggiano cheese, shaved
  • 1/4 cup pine nuts, toasted
4.3/5 (7 Votes)

7-Up Cake

7-Up Cake

By

This buttery and sweet cake is a perfect dessert served plain or with some fresh berries and whipped cream on top

  • 3 cups sugar
  • 3 cups flour
  • 2 sticks butter
  • 1/2 cup butter flavor solid crisco
  • 6 eggs
  • 3/4 cup 7-Up
  • 1 teaspoon lemon flavor extract
  • 2 teaspoons vanilla
  • 1 teaspoon butter flavor extract
4.5/5 (77 Votes)

Honey Mustard Dressing

Honey Mustard Dressing

By

From the Lambertville Station Restaurant in Lambertville, New Jersey as supplied by Bon Appétit Magazine

  • 3 Tablespoons Cider Vinegar
  • 3 Tablespoons Honey
  • 6 Tablespoons Mayonnaise
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Finely Minced Onion
  • 1 1/2 Tablespoons Chopped Fresh Parsley
  • Pinch of Salt
  • 3/4 Cup Vegetable Oil
4.5/5 (31 Votes)

Whole Branzino in Grape Leaves with Zucchini, Olives, and Mint

Whole Branzino in Grape Leaves with Zucchini, Olives, and Mint

By

Directions Heat grill to medium

  • 3 medium zucchini
  • 2 lemons, 1 juiced and 1 sliced into wedges
  • 1/4 cup coarsely chopped green olives
  • 2 tablespoons coarsely chopped fresh mint
  • 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 4 whole branzino (10 to 12 ounces each), scaled, gutted, and cleaned
  • 8 brined grape leaves, stems removed (about 1 ounce; kalustyans.com)
0/5 (0 Votes)

Pecans-a-plenty Cake

Pecans-a-plenty Cake

By

Recipe by Pillsbury

  • 1 1/2 cups chopped pecans or walnuts
  • 1 cup butter or margarine
  • 2 1/4 cups All Purpose Flour
  • 3/4 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 teaspoon McCormick/Schilling pure Vanilla Extract
  • 2 eggs
  • FROSTING
  • 4 cups powdered sugar
  • 1/8 teaspoon salt
  • Remaining butter
  • 1 teaspoon McCormick/Schilling pure Vanilla Extract
  • 1/4 to 1/3 cup milk
  • Remaining pecans
4.6/5 (16 Votes)