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Chile Relleno Casserole

Chile Relleno Casserole

By

A great do-ahead recipe for breakfast

  • 8 Slices firm WHITE BREAD with edges trimmed. (Butter to spread on Bread).
  • 2 Cups of CHEDDAR CHEESE, shredded
  • 1 Pound browned and crumbled SAUSAGGE
  • 2 Cups of MONTERREY JACK CHEESE
  • 1 4-ounce can of diced GREEN CHILES with seeds removed
  • 6 EGGS
  • 2 Cups of MILK
  • 1 tsp SALT
  • 2 tsp PAPRIKA
  • 1 tsp OREGANO
  • 1/2 tsp PEPPER
  • 1/4 tsp GARLIC POWDER
  • 1/4 tsp DRIED MUSTARD
0/5 (0 Votes)

TAMALES

TAMALES

By

From Chef Josh Gentry of Little Donkey in Birmingham, Alabama as seen in The Local Palate, October 2013

  • 1 whole beef brisket (about 8 pounds raw yielding about 3 pounds cooked)
  • 1 pound corn husks
  • 1 cup carrots, rough chopped
  • 1 white onion, rough chopped
  • 3 Roma tomatoes, rough chopped
  • 2 garlic cloves peeled and rough chopped
  • 1 red bell pepper, rough chopped
  • 3 cups chopped habanera pepper
  • 2 tablespoons olive oil
  • 2 teaspoons salt, divided
  • 1/2 teaspoon black pepper
  • 1/4 cup apple cider vinegar
  • 1/4 cup lime juice
  • 9 ounces pork lard or Crisco
  • 3 pounds masa
  • 1 1/2 cups pork stock
4.5/5 (11 Votes)

Caramel-Apple Cheesecake

Caramel-Apple Cheesecake

By

Peel apples, and cut into 1/2-inch-thick wedges

  • 2 3/4 pounds large Granny Smith apples (about 6 apples)
  • 1 2/3 cups firmly packed light brown sugar, divided
  • 1 tablespoon butter
  • 2 cups cinnamon graham cracker crumbs (about 15 whole crackers)
  • 1/2 cup melted butter
  • 1/2 cup finely chopped pecans
  • 3 (8-oz.) packages cream cheese, softened
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1/4 cup apple jelly
  • Sweetened whipped cream
0/5 (0 Votes)

Lemon-Basil Vinaigrette

Lemon-Basil Vinaigrette

By

Southern Living MAY 2013

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon white balsamic vinegar
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon table salt
  • 1/4 teaspoon freshly ground black pepper
4.5/5 (46 Votes)

Herbed Couscous

Herbed Couscous

By

Southern Living, December 2014, page 195

  • 4 cups reduced-sodium chicken broth
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 2 cups plain couscous
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped thyme
  • 1 teaspoon lemon zest
4.5/5 (12 Votes)

Parslied New Potatoes

Parslied New Potatoes

By

Robby Melvin, Southern Living JUNE 2014

  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sugar
  • Salt and black pepper
  • 2 pounds new potatoes, quartered, boiled until tender and drained
  • 1/4 cup loosely packed fresh flat-leaf parsley, chopped
4.6/5 (7 Votes)

Lamb Shepherd's Pie

Lamb Shepherd's Pie

By

Directions Preheat oven to 300 degrees

  • 3 3 3 tablespoons safflower oil
  • 5 5 5 pounds lamb shanks
  • Coarse salt and freshly ground pepper
  • 1 1 1 medium onion, finely chopped
  • 3 3 3 garlic cloves, minced
  • 2 2 2 tablespoons tomato paste
  • 1/2 1/2 1/2 cup dry red wine
  • 2 1/2 2 1/2 1/2 cups chicken stock
  • 6 6 6 thyme sprigs
  • 1 1 1 dried bay leaf
  • 2 2 1/2-inch cups celery root, cut into 1/2-inch pieces
  • 3 3 3 medium carrots, thinly sliced
  • 5 2 3/4 1 Yukon Gold potatoes (about 2 pounds) Coarse salt 3/4 cup heavy cream 1 stick unsalted butter, cut into pieces
  • 5 5 2 Yukon Gold potatoes (about 2 pounds)
  • Coarse salt
  • 3/4 3/4 3/4 cup heavy cream
  • 1 1 1 stick unsalted butter, cut into pieces
0/5 (0 Votes)

Apple-Pecan Carrot Cake

Apple-Pecan Carrot Cake

By

Southern Living SEPTEMBER 2013 Top a showstopping crown of Mascarpone Frosting with swirls of Apple Cider Caramel...

  • 2 1/3 cups finely chopped lightly toasted pecans, divided
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons apple pie spice
  • 1/2 teaspoon table salt
  • 3 large eggs, lightly beaten
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups peeled and grated Granny Smith apples
  • 1 1/2 cups grated carrots
  • 2/3 cup plus 2 Tbsp. Apple Cider Caramel Sauce
  • Mascarpone Frosting
4.7/5 (12 Votes)

Fried Apple Pies

Fried Apple Pies

By

Pam Lolley, Southern Living SEPTEMBER 2013

  • DOIUGH
  • 2 1/2 cups self-rising flour
  • 2 tablespoons granulated sugar
  • 1/2 cup shortening
  • 3/4 cup buttermilk
  • APPLE FILLING
  • 1 (5-oz.) package dried apples
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon table salt
  • Cinnamon Sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • Vegetable oil
4.5/5 (27 Votes)

Fresh Coconut Cake

Fresh Coconut Cake

By

A Variation of Mother's Recipe

  • CAKE:
  • 1 stick BUTTER (4 oz)
  • 1/2 Cup SHORTENING
  • 1 3/4 Cup SUGAR
  • 3 Large EGGS, separated
  • 3 Cup ALL-PURPOSE FLOUR
  • 4 Teaspoon BAKING POWDER
  • 1 1/4 Cup MILK
  • 1 1/2 Teaspoon VANILLA
  • *You can also add 1/2 teaspoon lemon extract as an option.
  • CAKE FILLING WITH FRESH COCONUT:
  • 1 EGG
  • 1 Cup MILK
  • 3/4 Cup SUGAR
  • 1 Tablespoon CORNSTARCH
  • 1 Teaspoon VANILLA
  • 1 Cup Grated Fresh COCONUT
  • WHITE FROSTING:
  • 1 1/4 Cup SUGAR
  • 1 Tablespoon WHITE CORN SYRUP
  • 1/4 Cup WATER
  • 2 small EGG WHITES
  • 5 Large MARSHMALLOWS, Chopped
  • 1/2 Teaspoon VANILLA
  • 1 Cup Fresh Grated COCONUT
4.7/5 (3 Votes)