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Fried P&J Oysters with Louisiana Caviar "Ranch Dressing"

Fried P&J Oysters with Louisiana Caviar Ranch Dressing

By

The Local Palate Magazine

  • Fried Oysters
  • 1 cup cornmeal
  • 3 cups flour
  • 1 pint panko bread crumbs
  • 1 tablespoon celery salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne
  • 1 tablespoon chopped tarragon
  • 1 cup lightly beaten egg whites
  • 24 oysters, shucked
  • Louisiana Caviar "Ranch Dressing"
  • 2 1/2 cups buttermilk
  • 2 1/2 cups mayonnaise
  • 1 1/2 cups sour cream
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons celery salt
  • 1 ounce lemon juice
  • 1 tablespoon paddlefish roe
  • Tabasco, salt, white pepper to taste
4/5 (1 Votes)

Crispy Fish Sticks

Crispy Fish Sticks

By

Crispy Fish Sticks Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio

  • 2 large eggs, beaten to blend
  • 2 cups panko (Japanese breadcrumbs)
  • 1/4 cup all-purpose flour
  • 1 pound flounder or cod fillets, sliced crosswise into 3/4-inch-wide strips
  • Kosher salt, freshly ground pepper
  • 3/4 cup vegetable oil, divided
4.5/5 (15 Votes)

Petite Blueberry Cheesecakes

Petite Blueberry Cheesecakes

By

Marian Cooper Cairns, Southern Living JULY 2014, page 100

  • 12 paper baking cups
  • 14 crisp gourmet cookies (such as Lotus Biscoff)
  • 2 tablespoons butter, melted
  • Pinch of table salt
  • 1 1/2 (8-oz.) packages cream cheese, at room temperature
  • 1/3 cup sugar
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup blueberry preserves
  • 1/2 cup fresh blueberries
  • Garnish: lime zest
4.6/5 (19 Votes)

Tuna Croquettes

Tuna Croquettes

By

Vanessa McNeil Rocchio, Southern Living, APRIL 2014, page 132

  • 1 lime
  • 1/2 cup mayonnaise, divided
  • 1/2 cup chopped fresh cilantro or flat-leaf parsley, divided
  • 1 avocado, mashed
  • 5 tablespoons buttermilk
  • 1/4 teaspoon salt
  • 3 (5-oz.) cans solid white tuna in water, drained
  • 1 large egg, lightly beaten
  • 1/3 cup sliced green onions
  • 1 1/4 cups seasoned panko (Japanese breadcrumbs)
  • 1/4 cup butter
  • Butter lettuce leaves
  • Lime wedges
4.6/5 (5 Votes)

Baby Blue Salad

Baby Blue Salad

By

Southern Living, January 2001, page 114

  • Salad
  • 1 (5-ounce) bag mixed spring salad greens
  • 2 ounces crumbled blue cheese
  • 1 orange, peeled and sectioned
  • 1/2 pint fresh strawberries, quartered
  • 1/2 cup Sweet-and-Spicy Pecans
  • Balsamic Vinaigrette
  • Balsamic Vinaigrette Ingredients
  • 1/2 cup balsamic vinegar
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 2 garlic cloves, minced
  • 2 small shallots, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup olive oil
  • Sweet-and-Spicy Pecans Ingredients
  • 1/4 cup sugar
  • 1 cup warm water
  • 1 cup pecan halves
  • 2 tablespoons sugar
  • 1 tablespoon chili powder
  • 1/8 teaspoon ground red pepper
4.5/5 (14 Votes)

Pineapple Mousse

Pineapple Mousse

By

From the Kitchen of friend K

  • 2 Cups Pineapple Juice
  • 3/4 Cup Sugar
  • 1 Package Lemon Jell-O
  • 1 Beaten Egg White
  • 3/4 Cup Cream or Half and Half
4.4/5 (23 Votes)

Vegan Chocolate Tart with Salted Oat Crust

Vegan Chocolate Tart with Salted Oat Crust

By

Bon Appetit, October 2015, page 73

  • Crust
  • 1 1/4 cups old-fashioned oats
  • 3/4 cup whole wheat flour
  • 1/3 cup virgin coconut oil, melted, slightly cooled
  • 1/4 cup light agave syrup (nectar)
  • 2 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • Filling And Assembly
  • 1/2 teaspoon instant espresso powder
  • 1 cup unsweetened cocoa powder
  • 7 ounces vegan dark chocolate, melted, slightly cooled
  • 2/3 cup light agave syrup (nectar)
  • 2 teaspoons vanilla extract
  • 2/3 cup plus 1 teaspoon virgin coconut oil, melted, slightly cooled
  • 1/4 teaspoon kosher salt, plus more
  • 2 tablespoons old-fashioned oats
  • 1 tablespoon demerara sugar
  • Flaky sea salt
  • Special Equipment
  • A 9-inch-diameter or a 13 3/4x4 1/2-inch tart pan with removable bottom
4.5/5 (2 Votes)

HONEY RAISIN BRAN MUFFINS

HONEY RAISIN BRAN MUFFINS

By

Stir together flour, baking powder, sugar and salt

  • 1 1/4 Cup all-purpose flour
  • 1 Tablespoon baking powder
  • 1/4 Tablespoon salt
  • 2 Tablespoon Sugar
  • 2 Cups Kellogg's Raisin Bran Cereal
  • 1 Cup milk
  • 1/4 Cup honey
  • 1 Egg
  • 3 Tablespoons vegetable oil
4.4/5 (12 Votes)

Double-Crusted Ricotta Pie

Double-Crusted Ricotta Pie

By

Martha Stewart Living, April 2014, Page 108

  • Vegetable-oil cooking spray
  • 1 pound ricotta, preferably fresh
  • 1/2 cup confectioners' sugar
  • 1 large egg, lightly beaten, plus 3 large egg yolks
  • Pinch of coarse salt
  • 1/3 cup chopped candied orange zest
  • 1/3 cup chopped dried cherries
  • 1/4 teaspoon anise seed, ground
  • 1 recipe Pasta Frolla dough
  • All-purpose flour, for dusting
  • 1/4 cup chopped pistachios
  • 1 tablespoon granulated sugar
  • Cherry Sauce, for serving
4.7/5 (9 Votes)

Torta Al Cioccolato

Torta Al Cioccolato

By

The Local Palate, May 2016, page 87

  • Pistachio Crust
  • 2 cups finely crumbled lady fingers
  • 1/2 cup finely crushed pistachios, plus more for garnish
  • 1 1/2 tablespoons sugar
  • 4 tablespoons melted butter
  • Filling
  • 8 ounces bittersweet chocolate
  • 8 ounces semi-sweet chocolate
  • 2 cups heavy cream
  • 1 teaspoon grated orange zest, plus more for garnish
  • 4 egg yolks
  • Sea salt for garnish
4.3/5 (3 Votes)