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Raspberry and Fig Salad

Raspberry and Fig Salad

By

Better Homes and Gardens, August 2016

  • 1 head Bibb lettuce (about 8 ounces), torn into bite-size pieces
  • 1 (6-ounce) container fresh raspberries
  • 4 medium figs, quartered
  • 3 ounces blue cheese, crumbled
  • 1/4 cup pecans, toasted and roughly chopped
  • Lemon-Thyme Dressing (Ingredients Below)
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons chopped fresh thyme
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon table salt
  • 1/2 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
4.7/5 (3 Votes)

Classic Caesar Salad

Classic Caesar Salad

By

Recipes & Menus | recipes Classic Caesar Salad Nailing this misunderstood classic (no, we don't want grilled chic...

  • Dressing:
  • Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.
  • 6 6 6 anchovy fillets packed in oil
  • 1 1 1 small garlic clove
  • Pinch Pinch of kosher salt
  • 2 2 2 large egg yolks
  • 2 2 2 tablespoons fresh lemon juice, additional if needed
  • 3/4 3/4 3/4 teaspoon Dijon mustard
  • 2 2 2 tablespoons olive oil
  • 1/2 1/2 1/2 cup vegetable oil
  • 3 3 3 tablespoons finely grated Parmesan
  • Salt
  • Freshly ground black pepper
  • Croutons:
  • 3 3 1-inch cups torn 1-inch pieces country bread
  • 3 3 3 tablespoons olive oil
  • kosher salt
  • freshly ground black pepper
  • Salad:
  • 3 3 3 romaine hearts
  • Grated Parmesan Gheese (Grated and Shaved)
4.6/5 (21 Votes)

Shrimp Stew

Shrimp Stew

By

A quick broth made with browned shrimp shells gives you just about all the flavor you need for this shrimp stew

  • 1/4 cup extra-virgin olive oil
  • 2 pounds large shrimp, peeled, shells reserved, and deveined
  • 6 sprigs thyme
  • 1 cup dry white wine
  • 16 ounces clam juice
  • 2 cups water
  • 1/2 stick unsalted butter
  • 2 large leeks (white and pale green parts only), thinly sliced crosswise (about 2 1/2 cups) and washed well
  • 1 large fennel bulb, thinly sliced (about 3 1/3 cups), fronds reserved for garnish
  • 1 teaspoon whole fennel seeds, finely ground
  • Coarse salt and freshly ground pepper
  • 1 cup heavy cream
  • 1/2 lemon
4.3/5 (15 Votes)

COCA COLA CHOCOLATE CAKE

COCA COLA CHOCOLATE CAKE

By

In sauce pan, blend coke, butter, Crisco, cocoa to a boil

  • Cake:
  • 2 Cup granulated sugar
  • 2 Cup flour
  • 1 Cup reg coke
  • 1/3 Cup butter
  • 1/2 Cup Crisco + grease pan
  • 3 heaping Tablespoon of cocoa (unsweetened)
  • 2 eggs
  • 1/2 Cup buttermilk
  • 1 Teaspoon baking soda
  • 1 Teaspoon vanilla
  • 1 1/2 Cup small marshmallows
  • Frosting:
  • 1/2 Cup butter
  • 1/3 Cup coke
  • 3 Tablespoon cocoa
  • 1 Cup small marshmallow
  • 1 Cup pecan chopped
  • 1 box (16 Ounces) powdered sugar
4.4/5 (52 Votes)

Baked Cheese Grits with Turnip Greens

Baked Cheese Grits with Turnip Greens

By

This recipe from achieves of Bon Appétit

  • 2 Cups (about) salted water
  • 2/3 Cup Quick-Cooking Grits
  • 1 Tablespoon Butter
  • 2 Large Garlic Cloves, Minced
  • 3 Cups Frozen Chopped Turnip Greens (about 10 ounces), thawed, squeezed dry
  • 1 1/4 Cups Packed Grated Sharp Cheddar Cheese (about 5 ounces)
  • 1/4 Teaspoon hot Pepper Sauce (such as Tabasco)
4.7/5 (15 Votes)

Roasted Acorn Squash and Beet Salad

Roasted Acorn Squash and Beet Salad

By

1. Preheat oven to 400 degrees F

  • Salad
  • 1 poundsmall yellow, red and/or Chioggia beets
  • 1 acorn squash, about 1 1/4 pounds, peeled, seeded, and cut into 1/2-inch slices
  • Salt and pepper to taste
  • 1 tablespoonolive oil
  • 1/3 cupmaple syrup
  • 3 cupsmixed greens
  • Vinaigrette
  • 1 teaspoonDijon-style mustard
  • 1/4 cupfresh lemon juice
  • 1/4 cupmaple syrup
  • 1/3 cupolive oil
  • 1/3 cupfresh pomegranate seeds
0/5 (0 Votes)

Salt-Roasted Chicken

Salt-Roasted Chicken

By

Salt-Roasted Chicken Christian Domschitz, chef de cuisine at Vestibül, locks in the chicken's flavor and moisture...

  • 3 large sprigs of flat-leaf parsley
  • 3 large sprigs of marjoram
  • 3 large sprigs tarragon
  • 1 3–4 lb. chicken
  • 7 cups (about 2 3/4 lb.) kosher salt
  • 12 large egg whites
0/5 (0 Votes)

Zucchini "Steaks" with Chimichurri Sauce

Zucchini Steaks with Chimichurri Sauce

By

These zucchini "steaks" receive hearty flavor from a chimichurri suace made from a edley of farm-fresh herbs

  • 2 - 3 red sweet peppers
  • 3 cloves garlic
  • 1 teaspoon fine sea salt
  • 3/4 cup extra-virgin olive oil
  • 2 tablespoons cider vinegar
  • 3/4 teaspoon ground black pepper
  • 6 medium zucchini (about 2 1/2 lbs.)
  • 1 1/2 cupschopped mixed fresh herbs, such as parsley, cilantro, basil, dill, oregano
0/5 (0 Votes)

Coddled Pears in Whiskey

Coddled Pears in Whiskey

By

Martha Stewart Living, November 2015, page 111

  • 6 ripe but firm Bosc pears, peeled, stems intact
  • 1 cup sugar
  • 2 1/4 cups Tennesse whiskey, such as Jack Daniel's
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 3 strips (each 2 inches long) orange zest
  • Vanilla ice cream and blackstrap molasses, for serving
4.5/5 (4 Votes)

Hushpuppies

Hushpuppies

By

Bon Appetit, September 2016, page 144

  • 3/4 cup all-purpose flour
  • 3/4 cup fine-grind cornmeal
  • 2 teaspoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons chilled unsalted butter, cut into pieces
  • 1 large egg, beaten to blend
  • 1 cup buttermilk
  • 1/2 small onion, finely chopped
  • 1 jalapeño, seeded if desired, finely chopped
  • Vegetable oil (for frying; about 6 cups)
  • Buxton Hall Tartar Sauce (for serving)
  • A deep-fry thermometer
4.4/5 (10 Votes)