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Recipes
Pumpkin Bars
By LRay
From Paula Dean
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 15-ounce can pumpkin
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 8-ounce package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
Walnut-Crunch Pumpkin Pie
By LRay
Mother's Original Thanksgiving Recipe
- Pie
- 1 9-inch Pie Crust
- 1 16-Ounce Can Pumpkin
- 1 13-Ouce Can Evaporated Milk
- 2 Eggs
- 3/4 Cup Packed Brown Sugar
- 1 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Nutmeg
- Walnut Topping
- 1 Cup Walnuts (Chopped)
- 3/4 Cup Packed Brown Sugar
- 4 Tablespoons butter (Melted)
Black Barley, Fennel, and Radish Salad
By LRay
Black Barley, Fennel, and Radish Salad Mixing visually striking black barley with raw and cooked vegetables create...
- 2 cups black or pearl barley, rinsed
- Kosher salt
- 1 large fennel bulb (about 10 ounces), 2 tablespoons fronds set aside, bulb cut lengthwise into 1/4-inch slices
- 2 tablespoons plus 1/2 cup olive oil
- Freshly ground black pepper
- 1/3 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 small shallot, minced
- 2 tablespoons chopped fresh dill plus 1/2 cup dills prigs, divided
- 1 teaspoon finely grated orange zest
- 4 large radishes, thinly sliced, divided
- 1/4 cup oil-cured olives, pitted, halved lengthwise
Herbed Green Beans with Feta
By LRay
Bon Appetit, August 2013, page 73
- INGREDIENTS
- 1 1/2 pounds green beans, trimmed
- 1/4 cup olive oil
- 4 Tbsp. torn fresh mint leaves, divided
- 2 Tbsp. chopped fresh dill, divided
- 2 Tbsp. matchstick-size strips lemon zest, divided
- 2 Tbsp. (or more) fresh lemon juice
- 2 oz. feta, crumbled (about 1/2 cup)
- Freshly ground black pepper
- Kosher salt
Sweet Potato, Cauliflower, and Greens Casserole
By LRay
Southern Living JANUARY 2014
- Casserole
- 1 head cauliflower (1 1/2 to 2 lb.), cut into small florets
- 1 (8-oz.) package fresh cremini mushrooms, stemmed and halved
- 6 tablespoons olive oil, divided
- 1 teaspoon ground cumin, divided
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 3 large sweet potatoes (2 1/2 to 3 lb.), peeled and cut into 1/4-inch-thick slices
- 2 garlic cloves, minced
- 4 cups chopped fresh kale, collards, or mustard greens
- 2 teaspoons red wine vinegar
- 1 (14-oz.) can butter beans, drained and rinsed (optional)
- Easy Cheese Sauce
- 1/2 cup panko (Japanese breadcrumbs)
- 1 tablespoon chopped cilantro
- 1 teaspoon extra virgin olive oil
- Ingredients Easy Cheesy Sauce
- 1/3 cup dry vermouth* $
- 1 garlic clove, minced
- 3 cups half-and-half $
- 3 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups (8 oz.) shredded pepper Jack cheese
Herby Provolone Scones
By LRay
Bon Appetit, December 2013, page 28
- 1 tablespoon baking powder
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoonp aprika
- 4 cups all-purpose flour, plus more
- 1 cup(2 sticks) chilled unsalted butter, cut into pieces
- 8 oz. provolone cheese, grated
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 4 large eggs
- 3/4 cup heavy cream, plus more
Oyster and Andouille Cornbread Dressing
By LRay
by Chris Zapalowski, Homewood Gourmet, Homewood Alabama
- FOR CORNBREAD
- 1/2 cup unsalted butter
- 3 cups yellow or white cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- 3 cups whole-milk buttermilk
- FOR DRESSING
- 1 teaspoon olive oil
- 8 ounces andouille sausage, diced
- 1 cup diced onion
- 1 1/2 cups diced celery
- 1 tablespoon minced fresh garlic
- 1/2 teaspoon chopped fresh thyme
- 2 teaspoons dry rubbed sage
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne
- 3 1/2 cups reduced-sodium chicken or turkey broth
- 1/2 cup unsalted butter, melted
- 5 large eggs, lightly beaten
- 1 pint Alabama Gulf oysters and their liquor, roughly chopped
Saffron–Rose Water Brittle with Pistachios and Almonds
By LRay
Preparation Line a rimmed baking sheet with parchment paper; lightly coat with nonstick spray
- Nonstick vegetable oil spray
- 1/8 teaspoon finely ground saffron threads
- 1 tablespoon rose water
- 3/4 cup sugar
- 1/2 cup light corn syrup
- 3 tablespoons honey
- 1/4 cup slivered almonds
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 3 tablespoons chopped pistachios
- 1 tablespoon coarsely ground dried rose petals
- 1/2 teaspoon flaky sea salt
- A candy thermometer
Pigs in Blankets
By LRay
Martha Stewart Living, Jan/Feb 2014
- All-purpose flour, for surface
- 2 sheets puff pastry (about 1 pound), preferably all-butter
- Honey Dijon mustard
- 18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages
- 1 large egg, beaten
- Poppy seeds, for sprinkling (optional)
- Flaky sea salt, such as Maldon, for sprinkling (optional)
- Mustards, such as brown or whole-grain, for serving (optional)
Sweet Potato Soufflé
By LRay
From Bon Appétit November 1992 page 108
- 3 pounds medium-size sweet potatoes or yams
- 1/3 cup half and half
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/4 cup sugar
- 2 Large eggs, beaten to blend
- 3/4 teaspoon ground allspice
- Toasted pecans (optional)