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Lemon, Parsley, and Parmesan Plus Chicken and Potatoes

Lemon, Parsley, and Parmesan Plus Chicken and Potatoes

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Directions Preheat oven to 425 degrees

  • 1 1 3 1/2 organic chicken (about 3 1/2 pounds)
  • 1/4 1/4 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 1/2 1/2 cup finely chopped flat-leaf parsley
  • 1 1 1 lemon, halved
  • 1 1 1 pound fingerling potatoes, halved or cut into thirds if large
  • 2 1/2 1/2 1 1/2 1/2 1/2 1/2 cup finely chopped flat-leaf parsley 1/2 cup extra-virgin olive oil 1 lemon, zested (2 teaspoons) and juiced (1 1/2 tablespoons) 1/2 cup grated Parmesan cheese 1/2 teaspoon coarse salt Pinch of red-pepper flakes
  • 2 2 2 cloves garlic, minced
  • 1/2 1/2 1/2 cup finely chopped flat-leaf parsley
  • 1/2 1/2 1/2 cup extra-virgin olive oil
  • 1 1 1/2 lemon, zested (2 teaspoons) and juiced (1 1/2 tablespoons)
  • 1/2 1/2 1/2 cup grated Parmesan cheese
  • 1/2 1/2 1/2 teaspoon coarse salt
  • Pinch Pinch of red-pepper flakes
0/5 (0 Votes)

Parmesan Bread Pudding with Broccoli Rabe and Pancetta

Parmesan Bread Pudding with Broccoli Rabe and Pancetta

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Parmesan Bread Pudding with Broccoli Rabe and Pancetta Use regular broccoli instead of broccoli rabe for a more kid...

  • 1 tablespoon olive oil
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2-inch pieces
  • 2 teaspoons kosher salt plus more
  • 1/2 teaspoon freshly ground black pepper plus more
  • 6 large eggs
  • 1 1/2 cups whole milk
  • 1/2 pound country-style white bread, cut into 1-inch pieces (about 8 cups)
  • 1/2 cup plus 2 tablespoons finely grated Parmesan
  • 6 thin slices pancetta (Italian bacon)
4.4/5 (9 Votes)

Fatherless Pie

Fatherless Pie

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Cabrini's Celtic Kitchen 2015 (Isle of Man)

  • 2 medium leeks (about 1 lb)
  • 1 tbsp. oil
  • 2 ozs. butter, unsalted or salted
  • 1 oz. all-purpose flour
  • 1 c. milk
  • 6 ozs. Cheddar cheese, grated or shredded
  • 1 1/2 tsp. mustard powder
  • 1/2 tsp. cayenne pepper
  • 1 lb. new potatoes, boiled - when done slice into bite-sized pieces Salt and pepper to taste
  • Finely chopped parsley
0/5 (0 Votes)

Savory Spring Vegetable and Goat Cheese Tart

Savory Spring Vegetable and Goat Cheese Tart

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Savory Spring Vegetable and Goat Cheese Tart We use a store-bought crust in this tart for ease, but if you'd like ...

  • 1 store-bought pie crust
  • All-purpose flour (for surface)
  • 2 bunches asparagus (about 1 1/4 pounds total), trimmed, peeled if thick
  • 5 spring onions or 12 scallions
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 8 ounces soft fresh goat cheese
  • 1/4 cup crème fraîche
  • 1/4 cup heavy cream
  • 1 tablespoon minced flat-leaf parsley
  • 1 tablespoon minced fresh chives
  • 2 teaspoons minced fresh tarragon
  • 3 large eggs
0/5 (0 Votes)

Creamed Corn

Creamed Corn

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Southern Living JUNE 2014

  • 13 ears fresh corn, husked
  • 1/4 to 1/2 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon table salt
  • 1/8 teaspoon freshly ground black pepper
  • Minced chives (optional)
4.4/5 (14 Votes)

Salmon Patties with Parsley Mayo

Salmon Patties with Parsley Mayo

By

Better Homes & Gardens, October 2015, page 126

  • 3 5 ounce pouches skinless, boneless pink salmon
  • 1/2 cup panko bread crumbs
  • 1/2 cup finely chopped red sweet pepper
  • 1/2 cup finely chopped green onions
  • 1 egg, lightly beaten
  • 1/2 cup mayonnaise
  • 1 tablespoon yellow mustard
  • Nonstick cooking spray
  • 3 tablespoons finely chopped fresh parsley
  • 1 tablespoon lemon juice or white vinegar
  • 1 teaspoon bottled hot pepper sauce
4.4/5 (14 Votes)

Praline Cheesecake with Hazelnut Crust

Praline Cheesecake with Hazelnut Crust

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by Sue Knechtel: Greely, Ontario, Canada as noted in Bon Appetit, November 1992, pages 194 & 196

  • 1/2 cup coarsely chopped hazelnuts
  • 1/2 cup light corn syrup
  • 1/2 cup firmly packed brown sugar
  • 6 whole graham crackers, broken into pieces
  • 1/2 cup hazelnuts (about 2 ounces)
  • 2 tablespoons dark brown sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 tablespoons Frangelico (hazelnut liqueur)
  • 2 8-ounce packages cream cheese, room temperature
  • 1/2 cup plus 1/3 cup sugar
  • 4 eggs separated
  • 1 cup sour cream
  • 1/2 cup all purpose flour
  • 3 tablespoons Frangelico
  • 1 teaspoon vanilla extract
  • 3/4 cup chilled whipping cream
  • 2 tablespoons sugar
  • Roasted hazelnuts
  • Cocoa powder
4.4/5 (38 Votes)

Charred Beef Tartare

Charred Beef Tartare

By

The Local Palate, October 2015, page 45

  • 1 1/2 oil 1 1/2 tablespoons whole
5/5 (1 Votes)

Southwestern Shrimp Soup

Southwestern Shrimp Soup

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Directions In a small bowl, combine the sour cream, cumin, and ¼ teaspoon of the salt

  • 1/2 cup  sour cream
  • 1 teaspoon  ground cumin
  • 1 3/4 teaspoons  kosher salt
  • 1 tablespoon  olive oil
  • 2 cloves garlic, thinly sliced
  • 4 tomatoes, cut into 1-inch chunks, or one 14.5-ounce can diced tomatoes, undrained
  • 1/4 teaspoon  black pepper
  • 2 jalapeños, seeded and thinly sliced, or hot sauce to taste
  • 1 15.5-ounce can hominy, drained
  • 1 pound  fresh or frozen medium shrimp, peeled and deveined
  • 1/2 cup  fresh cilantro leaves (optional)
  • 1 lime, quartered
4.7/5 (6 Votes)

Leeks with Tomatoes and Olive Oil

Leeks with Tomatoes and Olive Oil

By

Better Homes and Gardens, September 2016, page 82

  • 4 medium to large leeks (about 1 1/4 pounds), trimmed, split, and washed*
  • 1 large ripe tomato (about 7 ounces), peeled, halved, seeded, and cut into 1/4-inch pieces
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
4.5/5 (2 Votes)