Menu Enter a recipe name, ingredient, keyword...

LRay's profile page

Recipes

Buttermilk-and-Honey Chicken Kabobs

Buttermilk-and-Honey Chicken Kabobs

By

Southern Living JUNE 2013

  • KABOBS:
  • 1/4 cup hot sauce
  • 1/4 cup tomato paste
  • 3 tablespoons honey
  • 1 cup buttermilk
  • 1/2 small sweet onion, grated
  • 6 garlic cloves, minced
  • 1 tablespoon cracked black pepper
  • 2 1/4 teaspoons salt, divided
  • 3 pounds skinned and boned chicken thighs, trimmed and cut into 2-inch chunks
  • 10 (6-inch) wooden or metal skewers
  • Vegetable cooking spray
  • Grilled lemon halves
  • Toasted Pecan Pesto or
  • Romesco Sauce
  • TOASTED PECAN PESTO:
  • 2 1/2 cups loosely packed fresh basil leaves
  • 2/3 cup olive oil
  • 1/2 cup chopped toasted pecans
  • 1/2 cup loosely packed fresh mint leaves
  • 2 garlic cloves, sliced
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried crushed red pepper
4.6/5 (23 Votes)

Maple Flan

Maple Flan

By

Martha Stewart Living, October 2014, page 14

  • 1 3/4 cups maple syrup, preferably grade A dark amber
  • 3 large eggs, beaten
  • 5 large egg yolks, beaten
  • 2 1/2 cups half-and-half
  • 1/2 teaspoon coarse salt
4.5/5 (11 Votes)

Honey Cheese Cake

Honey Cheese Cake

By

The English Home, May/June 2015, page 97

  • Hazelnut Base:
  • Digestive Biscuits 4 ounces
  • Toasted Hazelnuts, chopped 1 ounce
  • Unsalted Butter, plus extra for greasing
  • 1 Tablespoon Sugar
  • Cream Cheese 14 Ounces
  • Sour Cream 1/2 Cup
  • Soft-Brown Sugar 3 1/2 Ounces
  • Eggs 3
  • Honey (ideally a fragrant medium or dark honey, such as thyme, heather or buckwheat)
  • Vanilla Extract 1 Teaspoon
  • Finely Grated Zest of one Unwaxed Lemon
  • For the Topping:
  • Cup Sour Cream 1 1/4 Cup
  • Vanilla Extract 1 Teaspoon
  • Runny Honey 3 Tablespoons (Ideally two or three kinds: light, medium and/or dark)
4.7/5 (11 Votes)

Grilled Artichokes with Asparagus, Fennel, and Parmesan in Lemon Vinaigrette

Grilled Artichokes with Asparagus, Fennel, and Parmesan in Lemon Vinaigrette

By

The Local Palage, May 2013, page 38

  • 8 artichoke hearts
  • 2 lemons, juiced
  • 1 pound asparagus, trimmed of woody ends
  • 1 bulb fennel, shaved
  • 4 ounces lemon vinaigrette (recipe follows)
  • 1 cup parmesan
  • For Lemon Vinaigrette
  • 1/4 cup fresh lemon juice
  • 1/4 cup sherry vinegar
  • 1 shallot, minced
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1/2 cups extra virgin olive oil
  • Salt and pepper
4.4/5 (17 Votes)

Glamorgan Sausage

Glamorgan Sausage

By

Makes 16 small sausages. Cabrini's Celtic Kitchen 2015

  • 225 g/8oz fresh breadcrumbs
  • 125 g/5oz grated cheese
  • 3 medium size free-range eggs
  • A little milk
  • Salt and white peppe
  • 1/4 tsp dry mustard
  • 175 g/6oz leek shredded finely and sautéed in a little butter for 2 minutes
  • 1 heaped tablespoon of fresh, chopped parsley
  • Coating
  • 100 g/4oz fresh breadcrumbs
  • 1 medium size free-range egg
  • 4 tbsp milk
  • Vegetable oil for frying
0/5 (0 Votes)

Leoci’s Caprese Salad

Leoci’s Caprese Salad

By

The Local Palate, August/September 2013, page 44

  • 2 blood oranges, juiced
  • 1 cup good-quality balsamic vinegar
  • 2-3 large local ripe tomatoes
  • 1 ball bufala mozzarella (roughly 8 ounces)
  • 6 fresh basil leaves
  • 1 ounce Leoci's extra virgin olive oil or other quality brand
  • Sicilian sea salt and freshly cracked pepper
4.5/5 (2 Votes)

Strawberry Salad

Strawberry Salad

By

Bring water to a boil. Add pineapple and sugar

  • 1 Cup Water
  • 1 Small Can Crushed Pineapple
  • 1 Cup Sugar
  • 1 Package Strawberry Jell-O
  • 1 Cup Whipped Cream
  • 1 Cup Chopped Pecans
  • 1 Package Cream Cheese (4 Ounces), Whipped.
4.4/5 (36 Votes)

The French Omelet

The French Omelet

By

Martha Stewart Living, September 2013, page 74

  • 3 large best-quality eggs, preferably room temperature
  • 1 teaspoon water
  • 1/8 teaspoon coarse salt
  • 1 tablespoon unsalted butter, half cut into small cubes
  • 1 tablespoon coarsely chopped mixed herbs, such as tarragon, chervil, flat-leaf parsley, and chives, plus more for garnish
  • Freshly ground pepper
4.4/5 (7 Votes)

Crispy Oyster Salad | The Local Palate | The Local Palate is the South’s premier food culture publication.

Crispy Oyster Salad | The Local Palate | The Local Palate is the South’s premier food culture publication.

By

The Local Palate, February 2016, page 106

  • Crispy Oyster Salad
  • 2 Bibb lettuce heads
  • 1 fennel bulb, plus fronds for garnish
  • 2 red radishes
  • 24 oysters, shucked
  • 2 cups self-rising flour
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1/4 cup Buttermilk Ravigote (recipe follows)
  • 1 cup Pickled Onions (recipe follows)
  • Pickled Onions
  • 1 white onion, cut into 1/8-inch slices
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 1/4 cup sugar
  • 1/2 teaspoon mustard seeds
  • 1 clove garlic
  • Buttermilk Ravigote
  • 1/2 cup mayonnaise
  • 4 tablespoons Creole mustard
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Crystal hot sauce
  • 1 cup buttermilk
  • 1/2 cup sour cream
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
0/5 (0 Votes)

Pecan Cobbler

Pecan Cobbler

By

Melt Butter in pot, add flour, make paste or roux

  • 2 Tablespoons Flour
  • 1 Stick Butter
  • 6 Eggs
  • 2 Cups Sugar
  • 1 Cup Brown Sugar
  • 1 Cup Dark Syrup
  • 1 1/2 Cups Light Corn Syrup White
  • 1 Teaspoon Vanilla
  • 4 Cups Chopped Pecans
  • CRUST
  • 3 Cups Flour
  • 1 Cup Shortening
  • 1 Teaspoon Salt
  • 1 Egg
  • 1 Tablespoon Vinegar
  • 6 Tablespoons Very Cold Water
4.6/5 (50 Votes)