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Chicken Pot Pie (Feast & Forest)

Chicken Pot Pie (Feast & Forest)

By

The Local Palate, February 2016, page 45

  • Filling
  • 2 12-inch pieces pie crust or 4 6-inch pieces (recipe follows)
  • 6 tablespoons butter, divided
  • Oil, as needed
  • 2 boneless, skinless chicken breasts, cut in strips
  • 2 boneless skinless chicken thighs, cut in strips
  • Salt and pepper
  • 3 sprigs of thyme
  • 1 Yukon potato, diced small
  • 1 medium carrot, diced small
  • 2 medium onions, diced small
  • 2 celery stalks, diced small
  • 1-2 baby Hakurei turnips, diced small
  • 1/2 pound winter greens (kale, chard, or collards), washed and diced
  • 1 cup white wine
  • 3 cups chicken stock (or vegetable stock)
  • 2 egg yolks
  • 3 tablespoons potato starch
  • Pie Crust
  • 2 1/4 cups plus 2 tablespoons all-purpose flour, separated
  • 1 teaspoon salt
  • 2 sticks butter cubed and frozen
  • 1/3 cup ice cold water (as needed)
4.5/5 (87 Votes)

Muffuletta Dogs

Muffuletta Dogs

By

Southern Living JULY 2012

  • 2 cups chopped fresh cauliflower
  • 1/2 cup grated carrot
  • 3 reduced-fat provolone cheese slices, chopped
  • 1/3 cup thinly sliced celery
  • 1/3 cup chopped jarred marinated roasted red bell peppers
  • 1/4 cup chopped pimiento-stuffed Spanish olives
  • 1/4 cup chopped kalamata olives
  • 1/4 cup chopped fresh parsley
  • 1/4 cup bottled light olive oil vinaigrette
  • 6 hot dogs
  • Rolls
0/5 (0 Votes)

King Crab and Gulf Shrimp Cocktail

King Crab and Gulf Shrimp Cocktail

By

The Local Palate, June/July 2016, page 72

  • 3 Alaskan king crab legs, cooked and shelled
  • 24 Gulf shrimp, cooked and peeled
  • 1 head romaine lettuce
  • 1/2 cup finely shredded cabbage
  • Juice of 1 lime
  • Salt
  • 3 radishes, sliced
  • Ritz crackers
  • Chipotle Cocktail Sauce
  • 2 cups ketchup
  • 3 limes, juiced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chipotle purée
  • 2 tablespoons Tabasco
  • 1/2 small onion, finely chopped
  • 2 avocados, peeled, pitted, and roughly
  • chopped
  • 1 bunch cilantro, leaves only, chopped
4.5/5 (4 Votes)

Monster Cookies

Monster Cookies

By

From Paula Dean

  • 3 eggs
  • 1 1/4 cups packed light brown sugar
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 12-ounce jar creamy peanut butter
  • 1 stick butter, softened
  • 1/2 cup multi-colored chocolate candies
  • 1/2 cup chocolate chips
  • 1/4 cup raisins, optional
  • 2 teaspoons baking soda
  • 4 1/2 cups quick-cooking oatmeal (not instant)
4.6/5 (23 Votes)

Curried Shrimp with Peanuts

Curried Shrimp with Peanuts

By

Southern Living JANUARY 2014

  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 2 teaspoons curry powder
  • 3/4 cup milk
  • 3/4 cup chicken broth
  • 1/3 cup ketchup
  • 1 tablespoon grated fresh ginger
  • 1/2 jalapeño pepper, seeded and chopped
  • 1/4 teaspoon dried crushed red pepper (optional)
  • 2 1/2 pounds peeled large, raw shrimp, deveined
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • Toppings: salted cocktail peanuts, bean sprouts, toasted unsweetened flaked coconut, cilantro
4.3/5 (3 Votes)

Fish Steaks with Blue Cheese Sauce

Fish Steaks with Blue Cheese Sauce

By

From the Kitchen of Friend K

  • 4 Fish Steaks (Halibut, Salmon, Cod)
  • Melted Butter
  • Seasoned Salt
  • 2 Cups Mayonnaise
  • 1 Tablespoon Chives, Chopped
  • 1 Tablespoon Parseley, Chopped
  • 2 Tablespoons Prepared Mustard
  • 1/4 Cup Blue Cheese, Grated
  • Paprika
4.5/5 (21 Votes)

CHOCOLATE TART WITH CHOCOLATE CHIP COOKIE CRUST

CHOCOLATE TART WITH CHOCOLATE CHIP COOKIE CRUST

By

Active Time: 35 Minutes Total Time: 1 Hour 15 Minutes Makes: One 91/2-Inch Tart Serves: 8 to 10

  • For the Crust
  • 16 CHOCOLATE CHIP COOKIES (See Below)
  • (3 inches; baked until crisp; page 58) finely ground to equal 2 cups.
  • 2 Tablespoons unsalted butter, melted
  • For the Filling
  • 1 Cup HEAVY CREAM
  • 8 Ounces SEMISWEET CHOCOLATE, CHOPPED (1 1/3 Cups)
  • 1 Large EGG
  • 1/4 Cup WHOLE MILK
  • 1 Tablespoon UNSALTED BUTTER
  • Crème fraîche, for serving
4.4/5 (5 Votes)

Chocolate Torte with Calvados-Poached Figs

Chocolate Torte with Calvados-Poached Figs

By

Bon Appetit, December 2013, page 87

  • CAKE:
  • 1 cup(2 sticks) unsalted butter, room temperature, plus more for pan
  • 1 cup superfine sugar, divided, plus more for pan
  • 8 oz. bittersweet chocolate, chopped
  • 1 1/4 cups blanched hazelnuts
  • 1/4 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • 6 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • FIGS and ASSEMBLY
  • 2/3 cup Calvados (apple brandy)
  • 2/3 cup granulated sugar
  • 2 cups dried black Mission figs or pitted prunes (about 8 oz.), halved if large
4.3/5 (10 Votes)

Chocolate Pie

Chocolate Pie

By

Chocolate Pie Recipe from Norma Hudgins Burchett

  • 1/2 Cup Sugar
  • 3 Tablespoons Cornstarch
  • 1/3 Cup Cocoa
  • 1/4 Teaspoon Salt
  • 2 1/2 Cups Milk
  • 1 Teaspoon Vanilla
  • Whipped Cream
4.4/5 (41 Votes)

Chicken Salad Exotique

Chicken Salad Exotique

By

Southern Living JULY 2013, page 92

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons minced shallots
  • 1 tablespoon chopped fresh tarragon
  • 4 cups diced cooked chicken
  • 2 cups halved seedless red grapes
  • 1 cup diced celery
  • 1 cup slivered almonds, toasted
4.4/5 (12 Votes)