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Recipes
Cane Syrup Milk Punch
By LRay
Southern Living, December 2014, page 144
- 2 1/2 qt. milk
- 4 cups bourbon
- 2 1/2 cups heavy cream
- 1 cup cane syrup
- 1/4 cup vanilla extract
- Garnishes: sweetened whipped cream, freshly grated nutmeg
Chocolate-Pistachio Tartufo
By LRay
Martha Stewart Living, February 2016, page 52
- 1/2 cup chocolate ice cream
- 1/2 cup pistachio ice cream
- 2 maraschino cherries, preferably Tillen Farms
- 5 chocolate wafer cookies, finely pulsed in a food processor
- 2 1/2 teaspoons coconut oil, melted
- 2 ounces semisweet chocolate (61 percent cacao), chopped
Tomato Basil Sauce
By LRay
Sauté shallot and garlic in hot oil in a saucepan over low heat 1 minute
- 1 Shallot, minced
- 1 Garlic clove, minced
- 1 Tablespoon Olive Oil
- 3 Medium tomatoes, peeled seeded, and chopped
- 2 Tablespoons minced fresh basil
- 1/4 Teaspoon Salt
- 1/4 Teaspoon pepper
Asparagus with Easy Hollandaise Sauce
By LRay
Martha Stewart Living, April 2010 This easy-to-make version of hollandaise sauce eliminates the laborious task of w...
- 2 pounds jumbo asparagus, trimmed and peeled
- 3/4 cup (1 1/2 sticks) unsalted butter
- 3 large egg yolks
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- Pinch of cayenne pepper
- Pinch of freshly ground black pepper
Apple and Cheese Cookies
By LRay
1.Preheat oven to 375 degrees Fahrenheit
- 2 Cups shredded Mild Brick or Cheddar
- 2 cups finely chopped or grated granny smith apples
- 1 and 1/2 Cups all-purpose flour (3/4 Cup may be wheat)
- 3 Cups Rolled Oats
- 2/3 cup brown sugar
- 2 Eggs
- 1 and 1/2 Cup Raisins or dry sour cherries
- 1 and 1/3 cup butter
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 2 Teaspoons Vanilla
Matzo-Ball Soup with Leeks
By LRay
Martha Stewart Living, March 2016, page 69
- 1 1/2 cups matzo meal
- Coarse salt
- 1/4 teaspoon finely ground white pepper
- 1/4 teaspoon baking powder
- 6 large eggs
- 1/2 cup chicken fat (schmaltz) or Clarified Butter, melted
- 3/4 cup seltzer or club soda
- 10 cups Essential Chicken Stock
- 6 whole chicken legs, skins removed
- 12 baby carrots, peeled and halved lengthwise
- 6 strips Meyer-lemon peel
- 2 medium leeks, white and light-green parts only, sliced into 1/4-inch rounds and thoroughly washed
- 1/4 cup coarsely chopped dill
Dixie Caviar Dogs
By LRay
Southern Living JULY 2012
- 1 (15-oz.) can no-salt-added black-eyed peas, drained and rinsed
- 1/2 cup fresh corn kernels
- 1/4 cup diced red bell pepper
- 1/4 cup bottled olive oil-and-vinegar dressing
- 2 tablespoons chopped green onions
- 2 tablespoons chopped pickled jalapeño pepper slices
- 2 tablespoons chopped fresh cilantro
- 1 garlic clove, pressed
- 7 hot dogs
- Hot dog buns
- Light sour cream (optional)
Grilled Polenta & Greens
By LRay
Better Homes & Gardens, June 2015, page 130
- 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
MEXICAN CORN BREAD
By LRay
Recipe provided by Faye Flowers
- 3 Packages YELLOW CORN BREAD MIX
- MILK
- 1 1/2 - 2 Pounds Browned HAMBURGER
- 1 Can MILD ORTEGA GREEN CHILES
- 2 Cans CREAMED CORN
- 8 Slices of AMERICAN CHEESE
Dorade with Potatoes and Burst Tomato Sauce
By LRay
Bon Appetit, July 2016, page 99
- 3 tablespoons pine nuts
- 1 pint cherry tomatoes
- 3 tablespoons olive oil, divided
- Kosher salt
- 3 tablespoons golden raisins
- 1 garlic clove, finely grated
- 1/4 cup chopped mint
- 3 tablespoons drained capers
- 2 tablespoons red wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- 2 pounds small waxy potatoes
- Kosher salt
- 1 lemon, thinly sliced, seeds removed
- 4 sprigs mint
- 2 garlic cloves, thinly sliced
- 6 bay leaves
- 1/4 cup plus 2 tablespoons olive oil
- Freshly ground black pepper
- 1 cup dry white wine
- 8 6–8-ounce dorade fillets