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Fish Tacos with Roasted Tomato Salsa

Fish Tacos with Roasted Tomato Salsa

By

Better Homes & Gardens, May 2015, page 116

  • 1 pound firm skinless white fish fillets, such as cod, halibut, or sea bass
  • 1 tablespoon olive oil or vegetable oil
  • 1 teaspoon ground cumin or chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 6 inches soft flour or corn tortillas, warmed
  • 1/4 cup sour cream
  • Roasted Tomato Salsa or Tropical Fruit Salsa
  • Chopped avocado, chopped fresh cilantro, lime wedges and/or sliced radishes
4.6/5 (5 Votes)

Hot-Water Cornbread

Hot-Water Cornbread

By

Southern Living JANUARY 2004

  • 2 cups white cornmeal
  • 1/4 teaspoon baking powder
  • 1 1/4 teaspoons salt
  • 1 teaspoon sugar
  • 1/4 cup half-and-half
  • 1 tablespoon vegetable oil
  • 3/4 to 1 1/4 cups boiling water
  • Vegetable oil
  • Softened butter
4.5/5 (21 Votes)

Cheesy Broccoli-and-Rice Casserole

Cheesy Broccoli-and-Rice Casserole

By

Southern Living, November 2014, page 107

  • 6 tablespoons unsalted butter, divided
  • 1 cup panko (Japanese breadcrumbs)
  • 2 cups (8 oz.) shredded extra-sharp Cheddar cheese, divided
  • 3 cups reduced-sodium, fat-free chicken broth
  • 2 cups milk
  • 1 bay leaf
  • 1 fresh thyme sprig
  • 2 cups chopped onion
  • 1/2 cup diced celery
  • 1 (8-oz.) package sliced cremini mushrooms
  • 1 teaspoon kosher salt, divided
  • Pinch of freshly ground black pepper
  • Pinch of ground red pepper
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups uncooked long-grain rice
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/8 teaspoon freshly grated nutmeg
  • 3 cups fresh broccoli florets (about 2 heads)
4.4/5 (13 Votes)

Poached Salmon with Tarragon-Leek Butter Sauce

Poached Salmon with Tarragon-Leek Butter Sauce

By

To poach the salmon, in a small saucepan, bring the dill, wine, stock or broth, carrot, celery and onion to a boil

  • Salmon
  • 2 tablespoons minced fresh dill
  • 1/2 cup dry white wine
  • 1/2 cup fish stock or clam broth
  • 1 carrot, peeled and sliced
  • 1 celery stalk with leaves, cut into 4 pieces
  • 1 small onion, sliced
  • 1 whole salmon (5-8 pounds) cleaned, gutted, and scaled
  • Lemon slices, fresh dill and fresh parsley for garnish
  • Sauce
  • 1 shallot, minced
  • 1 leek, white part only, washed and sliced
  • 3 tablespoons white wine vinegar
  • 3 tablespoons dry white wine
  • 12 tablespoons Kerrygold Irish butter, cut into tablespoon-sized pieces
  • 1 1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried
  • Salt and white pepper to taste
4.5/5 (22 Votes)

Crispy-Skinned Fish

Crispy-Skinned Fish

By

Bon Appetit, April 2015, page 101

  • 2 6-ounce fillets branzino or mackerel
  • 2 tablespoons vegetable oil, divided
  • Kosher salt
4/5 (5 Votes)

Sweet Sherry-Vinegar Glaze

Sweet Sherry-Vinegar Glaze

By

Martha Stewart Living. June 2014, page 58

  • 1/2 Cup Light Brown Sugar
  • 1/2 Cup Sherry Vinegar
  • 1 Teaspoon water
  • Strawberries
  • Vanilla Ice Cream
4.4/5 (5 Votes)

Mediterranean Tuna Salad with Olive Dressing

Mediterranean Tuna Salad with Olive Dressing

By

Better Homes & Gardens, June 2014, page 148

  • 1 pound tiny new potatoes, halved if large
  • 1 pound thin green beans, stem ends trimmed
  • 1/2 cup pimiento-stuffed green olives
  • 3 tablespoons olive oil
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon ground black pepper
  • 1 12 ounce can solid white albacore tuna, drained and broken into chunks
  • Lemon wedges, fresh parsley, and/or pimiento-stuffed green olives
4/5 (2 Votes)

Canal House Green Goddess Dressing

Canal House Green Goddess Dressing

By

Bon Appetit, June 2014, Page 47

  • 1/2 bunchwatercress, tough stems removed, coarsely chopped (about 2 cups)
  • 4 anchovy fillets packed in oil, drained
  • 1/2 cupmayonnaise
  • 2 tablespoons sour cream
  • 1/2 cup(lightly packed) fresh flat-leaf parsley leaves
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon white wine vinegar
  • Kosher salt and freshly ground black pepper
4.4/5 (11 Votes)

Fish and Chips with Malt Vinegar Mayonnaise

Fish and Chips with Malt Vinegar Mayonnaise

By

FISH Key when making this batter: Be sure your beer and club soda are ice cold, and chill the batter if prepping ah...

  • MALT VINEGAR MAYONNAISE
  • 1 large egg yolk*
  • 2 Tbsp. malt vinegar, divided
  • 1 cup vegetable oil
  • Kosher salt and freshly ground black pepper
  • FISH AND ASSEMBLY
  • Vegetable oil (for frying; about 4 cups)
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt plus more
  • 1/2 tsp. freshly ground black pepper plus more
  • 12 oz. (or more) chilled light lager
  • 1 cup chilled club soda
  • 1 Tbsp. malt vinegar
  • 1 cup corn flour or all-purpose flour
  • 1 1/2 lb. cod, haddock or pollack, cut into long, 1 1/2”-wide strips
  • French fries (for serving; see Recipe Below)
  • Old Bay seasoning, flaky sea salt (such as Maldon), and chopped fresh dill
  • Lemon wedges (for serving)
  • CHIPS (FRENCH FRIES)
  • 1 1/2 Pounds Russet Potatoes, unpeeled, cut into 1/4-inch-thick sticks
  • Vegetable oil (for frying: about 6 cups)
  • Kosher Salt
  • Old Bay Seasoning
  • Preparation
4.4/5 (12 Votes)

Orange Dreamsicle Crispy Treats

Orange Dreamsicle Crispy Treats

By

Robin Wilson, Altamonte Springs, FL, Southern Living SEPTEMBER 2013 Upload a recipe photo Photo: Melina Hamme...

  • 1/4 cup butter
  • 1 (10-oz.) package miniature marshmallows
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup orange cake mix (such as Duncan Hines Orange Supreme)
  • 6 cups crisp rice cereal
  • 1 (12-oz.) package white chocolate morsels
  • 3 cups powdered sugar
  • 6 tablespoons butter, softened
  • 6 to 6 Tbsp. orange juice
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon orange extract
  • Peach food coloring gel
4.6/5 (18 Votes)