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Cast-Iron Blistered Brussels Sprouts

Cast-Iron Blistered Brussels Sprouts

By

Southern Living OCTOBER 2014

  • 1 pound fresh Brussels sprouts
  • 3 tablespoons canola oil
  • 3/4 teaspoon kosher salt
  • 1 tablespoon honey
  • 1 tablespoon hot water
  • 1 tablespoon minced garlic (about 2 cloves)
  • 1 tablespoon soy sauce
  • 1/4 teaspoon dried crushed red pepper
  • 1/2 cup torn fresh mint leaves
4.6/5 (10 Votes)

Tomato and Cabbage Tabbouleh

Tomato and Cabbage Tabbouleh

By

Bon Appetit, July 2014, page 60

  • 1 cup bulgur (not quick-cooking)
  • 1/2 medium head green cabbage, cut into 1”-thick wedges, then very thinly sliced crosswise (about 4 cups)
  • 1 small sweet onion (such as Vidalia), finely chopped
  • 4 cups assorted small tomatoes, halved, quartered if large
  • 3 cups coarsely chopped fresh mint
  • 3/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon Aleppo pepper or 1/2 crushed red pepper flakes
  • Kosher salt
4.8/5 (4 Votes)

Linguine with Green Olive Sauce and Zesty Breadcrumbs

Linguine with Green Olive Sauce and Zesty Breadcrumbs

By

Bon Appetit, June 2015, Page 44

  • 1 tablespoon plus 1/2 cup olive oil
  • 1/4 cup panko (Japanese breadcrumbs)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon finely grated lemon zest
  • 12 ounces linguine or other long pasta
  • 4 oil-packed anchovy fillets
  • 1 small garlic clove
  • 1 cup chopped fresh parsley
  • 1/2 cup chopped fresh basil
  • 1 cup green olives, pitted, halved
  • 3 tablespoons drained capers
  • 1/2 ounce Parmesan, finely grated (about 1/2 cup), plus more for serving
  • 2 tablespoons fresh lemon juice
4.3/5 (9 Votes)

Milk Punch

Milk Punch

By

Southern Living, December 2015, page 146

  • 2 qt. whole milk
  • 1 qt. heavy cream
  • 4 cups bourbon
  • 2 cups dark rum
  • 2 tablespoons vanilla extract
  • Simple Syrup
  • Whole nutmeg (optional)
5/5 (6 Votes)

Veal Chops Milanese with Lemon and Herbs

Veal Chops Milanese with Lemon and Herbs

By

Southern Living, December 2015, page 161

  • 6 (6- to 7-oz.) frenched veal chops
  • 2 1/2 cups panko (Japanese breadcrumbs)
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons fresh rosemary leaves
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon lemon zest
  • 2 large eggs
  • 2 tablespoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 3/4 cup olive oil
  • 6 tablespoons butter
  • Garnishes: fresh flat-leaf parsley leaves and sprigs, lemon slices
4.1/5 (7 Votes)

Old-fashioned Tomato Pie

Old-fashioned Tomato Pie

By

Virginia Willis, Southern Living JULY 2012

  • 1 1/4 cups all-purpose flour
  • 1/4 cup cold vegetable shortening, cut into pieces
  • 4 tablespoons cold unsalted butter, cut into pieces
  • 1/2 teaspoon fine sea salt
  • 3 to 4 Tbsp. ice-cold water
  • 2 1/4 pounds assorted heirloom tomatoes, thinly sliced
  • 1 1/4 teaspoons kosher salt, divided
  • 1 sweet onion, chopped
  • 1 1/4 teaspoons freshly ground pepper, divided
  • 1 tablespoon canola oil
  • 1/2 cup assorted chopped fresh herbs (such as chives, parsley, and basil)
  • 1/2 cup freshly grated Gruyère cheese
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup mayonnaise
0/5 (0 Votes)

Shrimp-Stuffed Chicken

Shrimp-Stuffed Chicken

By

Prepare STUFFING: Shell and Devine SHRIMP

  • 1 Pound Medium-size SHRIMP
  • 1 GREEN ONION
  • 1 Tablespoon COOKING SHERRY
  • 1/4 Teaspoon GROUND GINGER
  • 1 Slice WHITE BREAD (or 1/4 Cup Fine Dry BREAD CRUMBS)
  • 6 CHICKEN LEGS (or 4 Leg Thighs)
  • 2 Tablespoons BUTTER (1/4 Stick)
4/5 (1 Votes)

Bananas Foster - Brennan's

Bananas Foster - Brennan's

By

The Local Palate, February 2016, page 73

  • Ingredients
  • 1/4 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup banana liqueur
  • 4 bananas, halved lengthwise, then halved again
  • 1/4 cup dark rum
  • 4 scoops vanilla ice cream
4.6/5 (13 Votes)

Prosciutto-Wrapped Pork Loin with Apples and Fennel

Prosciutto-Wrapped Pork Loin with Apples and Fennel

By

Preheat an oven to 400°F (200°C)

  • 2 Tbs. olive oil
  • 1 yellow onion, diced
  • 2 Granny Smith apples, peeled, cored and diced
  • 2 garlic cloves, minced
  • 2 Tbs. chopped fresh sage
  • 1 Tbs. chopped fresh rosemary
  • 1 tsp. fennel seeds
  • 1 bunch Swiss chard, stemmed and finely chopped
  • Kosher salt and freshly ground pepper
  • 4 slices white bread, crusts removed, cubed and lightly toasted
  • 1/2 cup (4 fl. oz./125 ml) chicken broth
  • 1 boneless pork loin roast, about 2 lb. (1 kg)
  • Kosher salt and freshly ground black pepper
  • 1/4 lb. (125 g) thinly sliced prosciutto
  • 2 fennel bulbs
  • 4 small apples, such as Granny Smith or Braeburn, halved and cored
  • 3 shallots, halved
  • 1 cup (8 fl. oz./250 ml) apple cider
  • 1/2 cup (4 fl. oz./125 ml) chicken broth
  • Kosher salt and freshly ground pepper
4/5 (1 Votes)

Sweet Potatoe 'Flan with Cranberry-Caramel Sauce

Sweet Potatoe 'Flan with Cranberry-Caramel Sauce

By

SWEET POTATO FLAN: To caramelize sugar, in medium heavy skillet, heat 3/4 cup sugar over medium-high heat until it ...

  • SWEET POTATO FLAN
  • 3/4 cup sugar
  • 3 eggs
  • 3 egg yolks
  • 1-1/2 cups milk, scalded
  • 1-1/4 cups sweet potato puree*
  • 1/2 cup sugar
  • 1-1/2 teaspoons vanilla
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • CRANBERRY-CARAMEL SAUCE
  • 3/4 cup water
  • 1/2 cup fresh cranberries
  • 1 cup sugar
0/5 (0 Votes)