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Recipes
Debbie's Stuffed Cheese Potatoes
By LRay
Wrap potatoes in foil and use a knife to puncture a couple of holes in the potatoes
- 12 large baking potatoes
- 4 8-ounce Packages of grated Colby and Monterey Jack Cheese Mixture
- 4 Sticks Butter
- 3/4 Cup Bacon Bits
- 3/4 Cup Milk
- Salt and Pepper to Taste
Red Quinoa Salad with Raspberries and Beets
By LRay
Directions 1. In a small saucepan bring 11/2 cups of water to boiling
- 1 cup red quinoa, rinsed and drained
- 1 1/3 cups fresh raspberries
- 1 small red Fresno or red jalapeno chile, halved and seeded
- 2 tablespoons chopped shallot
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 cup white wine vinegar
- 1/3 cup extra-virgin olive oil
- 4 cups torn red leaf lettuce
- 4 small beets, cooked* and sliced (about 1 lb.)
- 4 large red radishes, sliced
- 1/2 cup roasted pistachio nuts, coarsely chopped
- 1/2 cup fresh cilantro
Shrimp Corn Fritters with Red Pepper Sauce
By LRay
Better Homes and Garden, September 2014, page 123
- Shrimp and Corn Cakes:
- 2 lemons
- 1 pound fresh or frozen peeled, deveined medium shrimp
- 3 ears fresh sweet corn, kernels removed (1 1/2 cups)
- 3 green onions, thinly sliced
- 2 tablespoons snipped fresh parsley
- 1 fresh jalapeno pepper*, minced
- 1 teaspoon salt
- 1/2 cup vegetable oil
- Red Pepper Yogurt Sauce:
- 8 ounces Greek yogurt or goat yogurt
- 4 ounces roasted red sweet peppers, drained
- 1 tablespoon minced fresh hot red pepper*
- 1 tablespoon fresh lemon juice
- 1 clove garlic
- 1 teaspoon honey (optional)
- Kosher salt to taste
Chamomile Panna Cotta with Quince
By LRay
Bon Appetit, October 2015
- 6 small quinces (about 3 pounds)
- 1 bag chamomile tea
- 4 wide strips lemon zest
- 1 cup sugar
- 1/2 vanilla bean, split lengthwise
- 1 tablespoon fresh lemon juice
- 1 cup plain whole-milk Greek yogurt
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 2/3 cup sugar
- Pinch of kosher salt
- 4 bags chamomile tea
- 1/2 vanilla bean, split lengthwise
- 2 teaspoons unflavored powdered gelatin
- Eight 6-ounce glasses or ramekins
Cocoa Crunch Meringue Sandwiches
By LRay
Nutrition Facts (Cocoa Crunch Meringue Sandwich) Servings Per Recipe 20, cal
- Cookies
- 1/4 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup walnuts or blanched almonds, toasted
- 2 egg whites, at room temperature
- 2 tablespoons granulated sugar
- pinch salt
- Filling
- 1/4 cup whipping cream
- 1 tablespoonun salted butter
- 2 ounces semisweet or bittersweet chocolate, finely chopped
Cedar Key Clams Pancetta Pasta
By LRay
The Local Palate, June/July, page 83
- 3 pounds clams, washed
- 2 bulbs fennel, sliced
- 2 tablespoons extra-virgin
- olive oil
- Salt and pepper
- 1 cup diced pancetta
- 1/2 cup white wine
- 2 cups English peas
- 1 batch Pappardelle Pasta
- (recipe below)
- 3 tablespoons butter
- Pappardelle Pasta
- 1 cup all-purpose flour, plus more for
- rolling out dough
- 1/2 teaspoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 15 egg yolks
Buttermilk-Soaked, Bacon-Fried Chicken in Gravy
By LRay
Southern Living, September 2015, page 8
- CHICKEN
- 1 1/2 cups buttermilk
- 2 tablespoons hot sauce (such as Tabasco)
- 1 chicken (about 2 1/2 lb.), cut into 4 pieces
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 ounces bacon, chopped into 1/2-inch pieces
- Vegetable oil, for frying
- GRAVY
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1 tablespoon dry sherry
- 1/2 teaspoon salt
Bon Appetit's Ultimate Lobster Rolls
By LRay
Recipes & Menus | recipes BA's Ultimate Lobster Rolls Warm, toasty, buttered rolls are key
- Kosher salt
- 3 1 1/4-pound live lobsters
- 1 celery stalk, finely chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh chives
- 2 –3 tablespoons mayonnaise
- Freshly ground black pepper
- 6 New England–style split-top hot dog buns
- 2 tablespoons unsalted butter, room temperature
Grilled Polenta & Greens
By LRay
Better Homes and Gardens, Our Best Recipes 2016, Summer page 5
- 2 1/2 cups water
- 1 cup yellow cornmeal
- 3/4 cup cold water
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/4 cup bulgur
- 1/4 cup finely chopped green onions
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 cup arugula
- 1 cup fresh raspberries
- 1/2 of a medium cucumber, chopped
- 1/2 cup chopped fresh Italian flat-leaf parsley
- 1/2 cup chopped fresh mint
- 1/4 cup crumbled feta cheese
Cherries Jubilee Cakes
By LRay
Southern Living DECEMBER 2013, page 184
- 2 (14.5-oz.) cans pitted tart cherries in water
- 1 (15.25-oz.) package white cake mix
- Vegetable cooking spray
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1 (12-oz.) container frozen whipped topping, thawed
- 2 tablespoons clear cherry brandy (optional)
- Garnishes: powdered sugar, edible glitter stars