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Carrot Salad

Carrot Salad

By

The Local Palate, December 2014, page 107

  • Ingredients
  • 2 pounds heirloom carrots
  • 1 tablespoon cumin
  • Salt, to taste
  • 2 tablespoons olive oil, plus more for drizzling
  • 2 tablespoons butter
  • Juice of 2 lemons
  • 1 sprig rosemary
  • 1/2 cup natural, Greek style yogurt
  • Pepper, to taste
  • 1 bunch watercress, cleaned
  • 1/4 cup hazelnuts, toasted
  • 1 Avocado, sliced
4.8/5 (5 Votes)

Mini Strawberry Tarts

Mini Strawberry Tarts

By

Southern Living, May 2016, page 118

  • 1 cup (4.5 oz.) all-purpose flour
  • 1/3 cup powdered sugar
  • 1/4 cup chopped pistachios
  • 6 tablespoons (3 oz.) salted butter, cubed
  • 1 (8-oz.) package cream cheese, softened
  • 2 teaspoons lemon zest plus 1 Tbsp. fresh juice (1 lemon)
  • 1/2 cup granulated sugar
  • 1 cup heavy whipping cream, whipped
  • 2 cups sliced fresh strawberries
  • 1 tablespoon granulated sugar
4.7/5 (12 Votes)

Chocolate-Caramel Pecan Tart

Chocolate-Caramel Pecan Tart

By

Bon Appetit, November 2014, Page 123

  • 2 cups pecans
  • Basic Tart Dough (click for recipe)
  • All-purpose flour (for surface)
  • 1 1/4 cups sugar
  • 1/4 cup light corn syrup
  • 1/4 cup heavy cream
  • 2 tablespoons bourbon (optional)
  • 1 ounce bittersweet chocolate, coarsely chopped
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon kosher salt
  • Flaky sea salt (such as Maldon)
  • SPECIAL EQUIPMENT
  • A 10”-diameter tart pan with removable bottom
4.2/5 (13 Votes)

Beet Panna Cotta and Meyer Lemon Mousse

Beet Panna Cotta and Meyer Lemon Mousse

By

Bon Appetit, March 2015, Page 12

  • Beet Panna Cotta
  • 1/2 pound red beets, peeled, cut into 1/2” pieces
  • 2 cups heavy cream
  • 1/2 teaspoon kosher salt
  • 1 teaspoon unflavored powdered gelatin
  • 3 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • Meyer Lemon Mousse
  • 1 tablespoon finely grated Meyer lemon zest
  • 1/2 cup fresh Meyer lemon juice
  • 1/2 cup (1 stick) chilled unsalted butter, cut into pieces, divided
  • 1/2 cup sugar, divided
  • 4 large egg yolks
  • 1 large egg
  • 1/2 cup chilled heavy cream
  • Special Equipment
  • Six 8-ounce glasses or ramekins
4.8/5 (5 Votes)

Skillet Orzo with Fish and Herbs

Skillet Orzo with Fish and Herbs

By

Try this Skillet Orzo with Fish and Herbs recipe for dinner

  • 2 tablespoons butter
  • 3/4 cup sliced green onions (about 5 onions), divided
  • 4 teaspoons pressed garlic cloves (about 3 cloves), divided
  • 4 cups vegetable broth
  • 2 cups orzo pasta
  • 1/2 cup drained sun-dried tomatoes in oil, chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups loosely packed fresh flat-leaf parsley, chopped and divided
  • 4 skinless flaky white fish fillets (such as cod), 4 ounces
  • 1 teaspoon lemon zest
  • 1 tablespoon extra virgin olive oil
  • Lemon halves
4.8/5 (4 Votes)

Sweet Potato Pie Flip

Sweet Potato Pie Flip

By

The Local Palate, November 2014, page 58

  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon bourbon vanilla extract
  • 1 pinch salt
  • 1 cup sugar
  • 1 cup hot water
  • 2 ounces Woodford Reserve bourbon
  • 1 egg white
  • 2 teaspoons sweet potato puree*
  • Marshmallow creme
4.6/5 (7 Votes)

Julia's Best Banana Bread

Julia's Best Banana Bread

By

Recipes & Menus | recipes Julia's Best Banana Bread This simple, moist banana bread can also be baked in three sm...

  • Nonstick vegetable oil spray
  • 1 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon kosher salt
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 cup mashed ripe bananas (about 2 large)
  • 3/4 cup vegetable oil
4.6/5 (34 Votes)

SUMMER SQUASH CASSEROLE

SUMMER SQUASH CASSEROLE

By

Cook Squash and onion for 4 minutes

  • 1 pounds (about 6 cups) Crooked-neck, yellow, summer squash
  • 1 Can Cream Chicken soup
  • 1 Cup Shredded Carrot
  • 1 Cup (8 Ounces) Sour Cream
  • 1/2 Cup Melted Butter
  • 1 8-ounce package of Herb Seasoned Stuffing Mix
  • 1/2 Cup Chopped Onion
4.4/5 (39 Votes)

Chicken and Dumplings with Mushrooms

Chicken and Dumplings with Mushrooms

By

Bon Appetit, February 2014, page 74

  • 6 oz. slab bacon, cut into 1/4” pieces
  • 1/4 cup all-purpose flour
  • 4 chicken legs (drumsticks with thighs; about 2 lb.)
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pound mixed mushrooms
  • 1 medium onion, chopped
  • 6 cloves garlic crushed
  • 1/4 cup dry white wine
  • 6 sprigs thyme
  • 2 bay leaves
  • 8 cups low-sodium chicken broth
  • Dumplings and assembly
  • 3/4 teaspoon kosher salt, plus more
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1/4 cupwhole milk
4.5/5 (11 Votes)

Freezer Coleslaw

Freezer Coleslaw

By

Southern Living, February 2016, page 219

  • 1 cup sugar
  • 1 cup vinegar
  • 1/2 teaspoon celery seeds
  • 1 medium cabbage, shredded (about 8 cups)
  • 1 large carrot, shredded
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1 medium-size sweet onion, finely chopped
  • 1 teaspoon table salt
4.6/5 (5 Votes)