LRay's profile page
Recipes
Corn Casserole
By LRay
1.Preheat oven to 350 degrees F (175 degrees C)
- 3 eggs
- 1 (15 ounce) can cream-style corn
- 1 (8 ounce) container sour cream
- 1/2 cup butter
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 cup shredded Cheddar cheese
- 1/2 cupchopped onion
- 1 (4 ounce) can diced green chilies, drained
- 1 (8.5 ounce) package dry corn muffin mix
Winter Shortcakes
By LRay
Recipes & Menus | recipes Winter Shortcakes Makes8 Active: 25 minutes Total: 40 minutes Recipe by The Bon
- 2 cups BA Biscuit Mix (located under miscellaneous)
- 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes, chilled in freezer for 10 minutes
- 3/4 cup buttermilk
- 3/4 cup thinly sliced stemmed dried figs (about 2 ounces)
- 1 teaspoon finely grated orange zest
- All-purpose flour (for surface)
- 1 large egg, beaten to blend
- 2 tablespoons raw sugar
- 3/4 cup jam (such as strawberry)
- 3/4 cup chilled heavy cream, whipped
Herb Bread (Treebeard's)
By LRay
This bread has a great flavor that complements any meal and it is exceptional when toasted and buttered
- 1 cup sour cream
- 1/2 cup water
- 3 tablespoons butter or margarine
- 3 1/4 cups all-purpose flour, divided
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon celery seeds
- 2 teaspoons dried dill
- 3 tablespoons grated onion
- 2 packages active dry yeast
- 1 egg
- melted butter or margarine
- caraway seeds
Brennan's Bananas Foster
By LRay
Southern Living, February 2015, page 216
- 4 medium-size ripe bananas
- 1/2 cup butter
- 1 cup packed light brown sugar
- Dash of ground cinnamon
- 1/4 cup banana liqueur
- 1/2 cup rum
- Vanilla ice cream
Pineapple Cake
By LRay
From Mom's Recipe Box
- 2 Tablespoons BAKING SODA
- 2 EGGS Beaten
- 2 Cups SUGAR
- 2 Cups FLOUR
- 1 Teaspoon VANILLA
- 1 Cup Chopped NUTS
- 1 #2 Can Undrained Crushed Pineapple (20 Ounces)
Arepas
By LRay
Combine arepa flour and salt in a medium bowl
- INGREDIENT INFO:
- INGREDIENTS
- 2 cups arepa flour (precooked cornmeal)
- 2 teaspoons kosher salt
- 2 tablespoons vegetable oil
- Desired fillings (such as shredded cooked chicken or pork, stewed black beans with cheese and lime, corn salad with onion and fresh herbs; for serving)
- Lime wedges (for serving)
- Arepa flour is precooked corn flour, not to be confused with masa harina. Sometimes sold as masarepa or harina precocida, it can be found in Latin markets and some supermarkets
Beef and Barley Soup
By LRay
All barley is high in fiber, but hulled barley is the most nutrient-dense
- 2 tablespoons extra-virgin olive oil
- 1 pound London broil, cut into 3/4-inch cubes
- Coarse salt and freshly ground pepper
- 1 large onion, chopped
- 1 medium carrot, chopped
- 8 ounces cremini mushrooms, trimmed and thinly sliced
- 2 tablespoons minced garlic (from 4 cloves)
- 2 tablespoons tomato paste
- 3/4 cup dry red wine
- 4 cups chicken stock
- 3 cups water
- 3/4 cup hulled or pearl barley, rinsed and drained
- 1/4 cup coarsely chopped flat-leaf parsley
- Garnish: grated fresh horseradish
Hawaiian Pound Cake
By LRay
Cream together Butter, Sugar, Flour, Eggs, Vanilla, Coconut, and Pecans
- Cake:
- 1 Cup Butter
- 2 Cups Sugar
- Add 2 Cups Flour
- 5 Eggs
- 1 Teaspoon Vanilla
- 1 Cup Coconut
- 1 Cup Chopped Pecans
- Topping
- 3/4 Cup Sugar
- 3/4 Cup Water
- 1/2 Stick Butter
- 1 Teaspoon Almond Extract
Pan-Roasted Chicken with Harissa Chickpeas
By LRay
Bon Appetit, January 2014, Page 30
- 1 tablespoon olive oil
- 8 skin-on, bone-in chicken thighs (about 3 lb.)
- Kosher salt and freshly ground black pepper
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 2 15-oz. cans chickpeas, rinsed
- 1/4 cup harissa paste
- 1/2 cup low-sodium chicken broth
- 1/4 cup chopped fresh flat-leaf parsley
- Lemon wedges, for serving
Blackberry Vacherin with Lemon and Chamomile
By LRay
The Local Palate, October 2014, page 63
- For Sherbet
- 2 cups sugar
- 2 teaspoons stabilizer
- 1 1/2 cups water
- 3/4 cups glucose powder
- 1 3/4 cups milk
- 1 1/4 cups lemon juice
- For Blackberry Sauce
- 1 lemon, halved
- 1/2 cups blackberries, plus extra for serving
- 1/2 cup sugar in the raw
- 1 vanilla bean, split and scraped
- For Lemon Curd
- 1/2 cup lemon juice
- 1 cup sugar
- 4 eggs
- 2 tea bags loose chamomile tea, plus extra for garnish
- 2 1/2 sticks butter, cubed and softened
- 1 cup heavy cream
- For Chamomile Meringue
- 3 egg whites
- 2/3 cup sugar, divided
- 1 teaspoon finely ground chamomile tea, plus extra for sprinkling