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Cream Of Asparagus Soup

Cream Of Asparagus Soup

By

Combine in a large pot asparagus, potatoes, marjoram, basil, thyme, cumin, onion powder and salt

  • 16 ounces blenderized asparagas pieces
  • 3 potatoes, peeled and diced
  • 2-3 pinches marjoram, crushed
  • 1 pinch sweet basil, crushed
  • 1 pinch Thyme
  • 1 Dash Cumin
  • 1 Teaspoon Onion Powder
  • 12 ounces milk
  • 2-3 Tablespoons Cornstarch
4.4/5 (23 Votes)

Squash Frittata

Squash Frittata

By

Whitney Otawka, Farm 255, Athens, GA, Southern Living JULY 2013, Page 99

  • 6 large eggs, lightly beaten
  • 2 tablespoons heavy cream
  • 1/2 teaspoon kosher salt, divided
  • 1/4 pound fingerling potatoes, cut into 1/4-inch-thick slices
  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • 4 small zucchini, cut into 1/4-inch-thick slices (about 2 cups)
  • 4 tablespoons freshly grated Parmesan cheese
  • Garnishes: chopped fresh chives, flat-leaf parsley, and basil; freshly ground pepper
4.4/5 (9 Votes)

Coconut Crunch Cake

Coconut Crunch Cake

By

Martha Stewart Living, April 2014, Page 109

  • 1 stick unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour, plus more for pan
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon coarse salt
  • 1/2 cup cream of coconut
  • 1 teaspoon pure vanilla extract
  • 1/4 cup coconut oil
  • 1 cup sugar
  • 3 large eggs
  • 2 large egg whites
  • 1/8 teaspoon coarse salt
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 3 cups sweetened shredded coconut (8 ounces)
  • Chocolate Sauce, for serving
4.5/5 (16 Votes)

Gargonzola-Walnut Salad

Gargonzola-Walnut Salad

By

Southern Living Magazine

  • 4 Ounces Gorgonzola Cheese, Crumbled
  • 1/4 Cup Olive Oil
  • 1 Tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 medium head romaine lettuce, torn
  • 1 cup walnut pieces, toasted
4.5/5 (17 Votes)

Vietnamese Grilled Chicken Sandwiches

Vietnamese Grilled Chicken Sandwiches

By

To make the pickled carrots, in a heatproof bowl, combine the carrots and onion

  • 2 carrots, peeled and julienned
  • 1/4 small red onion, thinly sliced
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 1 Tbs. sugar
  • 1 tsp. kosher salt
  • 2 boneless, skinless chicken breast halves, pounded to 1/3-inch thickness
  • 1 1/2 tsp. Chinese five spice powder
  • 3 Tbs. vegetable oil
  • 1 Tbs. fresh lime juice
  • 2 tsp. soy sauce
  • 2 tsp. sugar
  • 1 tsp. fish sauce
  • 4 deli rolls, split in half lengthwise
  • 2 radishes, thinly sliced
  • 1/4 cucumber, peeled and thinly sliced lengthwise
  • 1/2 jalapeño, thinly sliced crosswise
  • 1/4 cup fresh cilantro sprigs
4.5/5 (24 Votes)

Grilled Sweet Onion and Butter Sandwich

Grilled Sweet Onion and Butter Sandwich

By

Bon Appetit, April 2016, page 106

  • 8 slices white sandwich bread
  • 4 tablespoons unsalted butter, room temperature
  • 1/2 small sweet onion, sliced into 1/8-inch-thick rounds
  • Flaky sea salt
  • Coarsely ground black pepper
  • Chopped parsley (for serving)
  • A 3 1/2-inch-diameter cookie cutter
4.7/5 (9 Votes)

Carrot-Cake Parfaits

Carrot-Cake Parfaits

By

Martha Stewart Living, April 2014, page 111

  • Vegetable-oil cooking spray 8 ounces carrots, peeled and grated (about 4 cups)
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup packed light-brown sugar
  • 1 cup safflower oil
  • 1 tablespoon grated peeled fresh ginger
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 cup apricot jam
  • Cream-Cheese Filling
4.3/5 (10 Votes)

Delicate Charlotte Tea Cakes

Delicate Charlotte Tea Cakes

By

Cake: 1. Place the oven rack on the lower third of the oven and preheat to 350º

  • For the Whipped Cream:
  • For the angel food cake
  • 1 Cups Sifted Cake Flour (Sifted 3 Times)
  • 1/2 Teaspoon Salt
  • 2 Cups Superfine Sugar
  • 1 1/2 Cups Egg Whites (About 12 egg whites), room temperature
  • 1 Teaspoon Cream of Tartar
  • 2 Teaspoons Vanilla
  • Fresh Berries for Garnish
  • 2 Cups Heavy Cream
  • 2 Tablespoons Confectioners' Sugar
  • Equipment:
  • A 10-inch tube pan, ungreased
  • 3-inch biscuit cutter
  • Straws
4/5 (1 Votes)

Asian Salad Cups

Asian Salad Cups

By

by Ellen Austin in the Big Spring Herald November 24, 2013

  • Salad Cups
  • 24 wonton wrappers
  • 1/4 tablespoon Sesame oil
  • 1 cup cabbage (green), roughly chopped
  • 1 carrot, peeled, chopped
  • 1/2 cup broccoli slaw mix
  • 1 green onion, roughly chopped
  • sesame dressing (recipe below)
  • Sesame Dressing
  • 3 tablespoons peanut oil
  • 1 tablespoon sesame oil
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons apricot preserves
  • 1 teaspoon soy sauce
  • 1 teaspoon ginger
  • 1 tablespoon peanut butter
4.6/5 (17 Votes)

Spiced Coconut-Cherry Mold

Spiced Coconut-Cherry Mold

By

Southern Living, March 2014, page 89

  • 1 cup frozen cherries*
  • 2 envelopes unflavored gelatin
  • 4 cups coconut milk, divided
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom (optional)
  • Vegetable cooking spray
4.3/5 (9 Votes)