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Recipes
Rum Raisin Ring Cake
By LRay
From Norma Joyce White's Recipe File
- Cake:
- 1 Can (20 ounce) CRUSHED PINEAPPLE With Juice
- 1 1/2 Cups SUGAR
- 1/2 Cup BUTTER (Softened)
- 3 EGGS
- 1 Teaspoon VANILLA
- 2 1/2 Cups FLOUR
- 1 Teaspoon BAKING POSDER
- 1 Teaspoon SODA
- 1 Teaspoon ALLSPICE
- 1 Teaspoon CINAMON
- 1/2 Teaspoon SALT
- 1/2 Cup DARK RUM
- 1 Cup RAISINS
- 1 Cup Chopped WALNUTS
- Rum Glaze:
- 3 Tablespoons DARK RUM
- 3 Tablespoons PINEAPPLE JUICE
- 2 Tablespoons Softened BUTTER
- 3 Cups POWDERED SUGAR
Pomegranate-Merlot Braised Lamb Shanks
By LRay
Williams-Sonoma Catalog and Website
- 4 1/2 lb. (2.25 kg) lamb shanks
- Kosher salt and freshly ground pepper, to taste
- 3 Tbs. vegetable oil
- 1 large yellow onion, diced
- 1 Tbs. minced garlic
- 1 Tbs. tomato paste
- 1 tsp. chopped fresh thyme
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- 1/2 tsp. allspice
- 1 bay leaf
- 1 cup (8 fl. oz./250 ml) Merlot
- 1 cup (8 fl. oz./250 ml) pomegranate juice
- 2 Tbs. honey
- 1 cup (8 fl. oz./250 ml) chicken broth
- 6 carrots, peeled and halved lengthwise
- 1 tsp. red wine vinegar
- 1 Tbs. chopped fresh flat-leaf parsley
- 1/3 cup (2 oz./60 g) pomegranate seeds
- Cooked couscous for serving
Tuna Potato Salad
By LRay
Southern Living JULY 2012
- 2 pounds assorted baby potatoes
- 1 (8-oz.) package fresh tiny green beans
- 3 large eggs
- 1 (7-oz.) package refrigerated fire-roasted red bell peppers in oil, drained and chopped
- 3 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 garlic cloves, pressed
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 (5-oz.) cans solid white tuna in spring water, drained
Hidden Kiss Cookies
By LRay
Southern Living, December 2014, page 134, by Kathleen Delaney
- 2 1/4 cups all-purpose flour
- 1 cup sliced almonds
- 2/3 cup powdered sugar
- 1/2 teaspoon table salt
- 1 1/4 cups butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 42 chocolate kisses
Nutmeg-Scented Scones
By LRay
Recipes & Menus / Recipes Nutmeg-Scented Scones Lovely with clotted cream and raspberry jam
- 2 2
- cups
- all purpose flour
- 1/3 1/3
- cup
- golden brown sugar
- 2 2
- teaspoons
- baking powder
- 1 1/4 1 1/4
- teaspoons
- freshly grated whole nutmeg or ground nutmeg
- 1/2 1/2
- teaspoon
- baking soda
- 1/2 1/2
- teaspoon
- salt
- 6 6
- tablespoons
- (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1 1
- cup
- sour cream
- 1 1
- egg white, beaten to blend with 2 teaspoons water (for glaze)
- 2 2
- teaspoons
- sugar
Gemelli with Asparagus and Sausage
By LRay
Start to Finish 40 Minutes Servings Per Recipe 6 servings Calories701 Total Fat (g)36 Saturated Fat (g)16, Monoun
- 2 bunches small or medium asparagus or 8 ounces broccoli florets
- 1 lb. gemelli or fusilli
- 1/2 cup pine nuts (optional)
- 1 lb. bulk Italian sausage
- 1 medium onion, chopped (about 1/2 cup)
- 1/3 cup whipping cream
- 1 tsp. kosher salt
- 1 cup sheep's milk or whole-milk ricotta
- Freshly ground black pepper
- 1/3 cup grated Parmigiano-Reggiano cheese
- 10 fresh basil leaves
- Ricotta cheese (optional)
Tandoori Cauliflower
By LRay
Former chef Russell Cook's bold treatment transforms cauliflower into a salty, spicy party snack guaranteed to qui...
- 4 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons tandoori paste
- 1 medium head of cauliflower (about 1 1/2 pound), cut into bite-size florets (about 4 cups)
- 1 cup cornstarch
- Kosher salt
- Tandoori masala (optional)
Delicata Squash Carbonara
By LRay
Bon Appetit, February 2015, Page 95
- 2 medium delicata squash (about 1 1/2 pounds total)
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
- 6 ounces pancetta (unsliced; about a 1”-thick piece)
- 12 ounces bucatini or spaghetti
- 5 large egg yolks
- 2 teaspoons finely grated lemon zest
- Pecorino (for serving)
Mustard Braised Rabbit Haunch
By LRay
The Local Palate, February 2014, page 49
- 1/4 cup canola oil, divided
- 4 whole rabbit haunches
- Kosher salt and freshly cracked black pepper
- 1/4 cup flour seasoned with salt and pepper for dusting
- 1 cup chopped leeks
- 1 cup diced shallots
- 1/2 cup sliced carrots
- 6 garlic cloves, peeled and smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 cup red wine
- 4 cups chicken broth or rabbit stock
- 1 tablespoon Dijon mustard
- 1/4 cup heavy cream
- 1 bunch tarragon plus one teaspoon tarragon leaves
- 2 tablespoons unsalted butter
- 1 bunch fresh thyme
Maque Choux
By LRay
The Local Palate, June/July 2015, page 117
- 1 tablespoon olive oil
- 1/4 cup pancetta, small diced
- 4 ears sweet corn (kernels removed from cob)
- 1/4 cup yellow onion, small diced
- 1/4 cup red bell pepper, small diced
- 1/4 cup celery, small diced
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 dried bay leaf
- 1 tablespoon fresh thyme, finely chopped
- 1 1/2 cups chicken stock
- 1 cup cream
- 2 tablespoons flat-leaf parsley, finely chopped
- 1/4 cup cherry tomatoes, quartered