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Nut Roll

Nut Roll

By

From the Kitchen of My Friend Paula Smichnick

  • 6-7 Cups FLOUR (Gold Medal)
  • 1 Pound OLEO
  • 1/2 Pint (8 Ounces) SOUR CREAM
  • 1/2 Large Cake of YEAST (About 1 ounce)
  • 1/2 Cup Warm MILK
  • 1/2 Teaspoon SUGAR
  • 1 Teaspoon VANILLA
  • Nut Filling
  • 2 Pounds of Ground NUTS
  • 1 1/2 Cup SUGAR
  • 1/4 to 1/2 Cup OLEO
  • 1 Teaspoon VANILLA
0/5 (0 Votes)

The BA Patty Melt

The BA Patty Melt

By

Bon Appetit, October 2014, page 40

  • CARAMELIZED ONIONS
  • 2 tablespoons vegetable oil
  • 2 large onions, thinly sliced
  • PATTIES AND ASSEMBLY
  • 1/4 small onion, finely chopped
  • 1 pound ground beef chuck (20% fat)
  • 1 tablespoon ketchup
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 8 slices seeded rye bread (preferably Levy’s)
  • 4 ounces aged sharp cheddar, thinly sliced
  • 4 ounces Swiss cheese (such as Emmenthal), thinly sliced
  • 8 teaspoons mayonnaise
4.6/5 (17 Votes)

Nut Roll

Nut Roll

By

Mix flour, butter and sour cream as you would pie doe

  • DOUGH:
  • 6-7 cups Flour (Gold Medal)
  • 1 Pound Butter
  • 1/2 Pint Sour Cream
  • 1/2 Large cake of yeast (about 1 ounce)
  • 1/2 Cup warm milk
  • 1/2 Teaspoon Sugar
  • 1 Teaspoon Vanilla
  • Filling:
  • 2 Pounds ground nuts
  • 1 1/2 Cup sugar
  • 1/4 to 1/2 Cup Butter
  • 1 Cup Milk
  • 1 Teaspoon Vanilla
4.3/5 (16 Votes)

Prosciutto-Wrapped Duck with Gumbo Gravy

Prosciutto-Wrapped Duck with Gumbo Gravy

By

SOUTHERN LIVING, November 2014, page 110

  • 2 cups buttermilk
  • 2 tablespoons hot sauce
  • 1 1/2 teaspoons kosher salt
  • 8 wild duck breasts or skinned and boned chicken thighs
  • 1/2 teaspoon Cajun seasoning
  • 8 thin prosciutto slices
  • 2 tablespoons vegetable oil
  • PERFECT POT OF RICE
  • 2 cups long-grain white rice
  • 1 medium onion, minced
  • 2 bay leaves
  • 1/2 teaspoon kosher salt
  • 2 tablespoons melted butter
  • 2 3/4 cups chicken broth
  • GUMBO GRAVY
  • 1 pound andouille sausage
  • 6 tablespoons canola oil, divided
  • 8 ounces button mushrooms, stemmed and quartered
  • 2 tablespoons brandy or bourbon
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon Cajun seasoning
  • 1/4 teaspoon dried thyme
  • 3 bay leaves
  • 2 celery ribs, diced
  • 2 garlic cloves, minced
  • 1 green bell pepper, diced
  • 5 green onions, sliced
  • 2 cups reduced-sodium chicken broth
  • Hot sauce
  • 1/8 teaspoon filé powder (optional)
4.4/5 (5 Votes)

Ambrosia Salad

Ambrosia Salad

By

Standard Ambrosia Salad with Southern Flair Thanks to the Addition of Amaretto, Pecans and Toasted Coconut for the ...

  • 16-20 Ounces of PINEAPPLE "Chunks in Heavy Syrup (Drained)
  • 16-20 Ounces of MANDARINE ORANGES (Drained)
  • 2 Jars MARASCHINO CHERRIES (Drained)
  • 1 Cup COCONUT FLAKES
  • Additional COCONUT FLAKES for Toasting
  • 1 Cup MINI MARSHMALLOWS
  • 1 Cup PECAN PIECES
  • 8 Ounces SOUR CREAM
  • 1-2 Ounces of AMARETTO
  • 16 Ounces WHIPPED CREAM
5/5 (1 Votes)

Blackberry-Limeade Bars

Blackberry-Limeade Bars

By

Meghan Cassidy, Chevy Chase, MD, Southern Living AUGUST 2013

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1 cup all-purpose flour
  • 1/4 teaspoon table salt
  • 1 1/2 cups sugar
  • 1/2 cup all-purpose flour
  • 1 tablespoon loosely packed Key lime zest
  • 1/4 teaspoon table salt
  • 1 large egg
  • 3 large egg whites
  • 2 cups fresh blackberries
  • 2/3 cup fresh Key lime juice
0/5 (0 Votes)

Texas Chocolate Peanut Butter Pie

Texas Chocolate Peanut Butter Pie

By

Creamy peanut butter and chocolate pie in a graham cracker crust is a perfect dessert for any occasion, or just wh

  • CRUST:
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/2 cup butter, melted, 1 stick
  • FILLING:
  • 16 ounces cream cheese, room temperature
  • 2 cups creamy peanut butter
  • 1 3/4 cups plus 1/3 cup sugar, divided
  • 1 2/3 cups heavy whipping cream, divided
  • 3 ounces semisweet chocolate
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • Toasted peanuts, for garnish
4.2/5 (149 Votes)

Spring-Greens Tonic

Spring-Greens Tonic

By

Martha Stewart Living, March 2016, Page 68

  • 1/2 pound baby yellow potatoes
  • 4 spring onions, white parts only, thinly sliced into rounds
  • 3 cloves garlic, peeled
  • Coarse salt and freshly ground pepper
  • 10 sprigs mint, plus 1/4 cup leaves
  • 6 sprigs tarragon, plus 1/4 cup leaves
  • 1 dried bay leaf
  • 1 pound pencil asparagus, trimmed and cut into 1-inch piece, tips reserved
  • 1 cup shelled fresh chickpeas
  • 2 cups sugar snap peas, trimmed and halved on the bias
  • 10 leaves Bibb lettuce, torn into large pieces
  • 3 cups peppery spring greens, such as baby mustard, sorrel, or radish sprouts, sliced into ribbons if large
  • Extra-virgin olive oil, for drizzling
4.5/5 (4 Votes)

Cucumbers With Sour Cream

Cucumbers With Sour Cream

By

From Cabrini's Celtic Kitchen 2015

  • 3 to 4 cucumbers
  • Salt
  • 1 onion, finely chopped
  • 1 c. sour cream
  • 1 tbsp. vinegar
  • 3 tbsps. sugar
  • Pepper to taste
0/5 (0 Votes)

Pumpkin-Caramel Tart with Toasted-Hazelnut Crust

Pumpkin-Caramel Tart with Toasted-Hazelnut Crust

By

Bon Appetit, Novmeber 2015, page 114

  • 1 1/4 cups skin-on hazelnuts
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon kosher salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
  • Pinch of cream of tartar
  • 1 1/4 cups granulated sugar, divided
  • 1 cup heavy cream
  • 1 cup canned pumpkin purée
  • 2 tablespoons light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons finely grated peeled ginger
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt
  • 3 large eggs
  • Whipped cream (for serving)
  • A 9-inch springform pan
4.3/5 (4 Votes)