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Anchovy Mayonnaise

Anchovy Mayonnaise

By

Bon Apetit, August 2014, page 84

  • INGREDIENTS
  • 1 large egg yolk
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1/2 cup grapeseed oil
  • 3/4 cup olive oil
  • 6 anchovy fillets packed in oil, drained, very finely chopped
  • Kosher salt and freshly ground black pepper
4/5 (2 Votes)

Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

By

Bon Appetit, March 2014, page 33

  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 1 1/2 pound boneless leg of lamb, thinly sliced against the grain
  • 1 teaspoon paprika
  • 4 cloves garlic finely chopped
  • 1 tables poon red wine vinegar
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1/2 cup plain Greek yogurt
  • 1 medium red onion, cut into 1/2” wedges
  • Cooked rice (for serving)
  • 1/4 cup pomegranate seeds
  • 2 tablespoons chopped pistachios
  • Fresh oregano, mint, and/or cilantro leaves (for serving)
4.6/5 (8 Votes)

Chicken Liver Pâté

Chicken Liver Pâté

By

Mary Catherine and Drew Curren, Southern Living NOVEMBER 2013, page 86

  • 1 pound chicken livers, trimmed
  • 2 cups milk
  • 4 bacon slices
  • 2 garlic cloves, coarsely chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1/2 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon finely chopped fresh rosemary
  • 2 tablespoons butter, melted
  • 5 tablespoons bourbon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons butter, softened
4.5/5 (6 Votes)

Iron Skillet Cornbread

Iron Skillet Cornbread

By

OMG this is the best cornbread! Hearty and savory, with whole corn, chiles and cheese, serve warm from the oven wi...

  • 1 1/4 cups all-purpose flour
  • 1 cup fine grind cornmeal
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 4 large eggs
  • 1 1/2 cups canned creamed corn, from one 15-ounce can
  • 1 4.5-ounce can mild green chiles, drained, chopped
  • 1 1/2 ounces mild white cheddar, grated, about 1/2 cup
  • 1 1/2 ounces Monterey Jack, grated, about 1/2 cup
  • 3/4 cup unsalted butter, 1 1/2 sticks, room temperature
  • 2/3 cup sugar
  • Nonstick vegetable oil spray
  • A 10-inch cast-iron skillet (measured from the rim)
4.3/5 (7 Votes)

White Bean and Tuna Salad with Radicchio and Parsley Vinaigrette

White Bean and Tuna Salad with Radicchio and Parsley Vinaigrette

By

Recipes & Menus | recipes White Bean and Tuna Salad with Radicchio and Parsley Vinaigrette This salad is perfe...

  • 2 cups (packed) flat-leaf parsley (leaves and stems)
  • 1/2 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1/2 tablespoon Champagne vinegar
  • 1 garlic clove, crushed
  • Kosher salt and freshly ground black pepper
5/5 (1 Votes)

Baked Cajun Seafood and Rice

Baked Cajun Seafood and Rice

By

Better Homes and Gardens, All-Time Favorites, Volume 4, June 2015, Page 16

  • 1 pound fresh or frozen small shrimp, peeled and deveined
  • 3/4 cup chopped green sweet pepper (1 medium)
  • 1/2 cup chopped onion (1 medium)
  • 1/2 cup sliced celery (1 stalk)
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1/2 teaspoon dried thyme, crushed
  • 3 cups cooked long grain white rice
  • 4 strips bacon, chopped
  • 8 cups torn fresh kale or spinach, stems removed
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons Cajun seasoning
  • 2 cups milk
  • 2 cups shredded Monterey Jack cheese (8 ounces)
  • 12 ounces cooked crabmeat,* flaked
  • 1/2 cup shredded Parmesan cheese (2 ounces)
  • 1/2 cup chopped green onions (4)
4.4/5 (14 Votes)

Pastrami Sandwich

Pastrami Sandwich

By

The Local Palate, March 2015, Page 63

  • Ingredients
  • Pastrami Sandwich
  • 1 pound AMS pastrami, sliced
  • 8 tablespoons butter
  • 8 slices seeded rye bread
  • 6 ounces reubenaise (recipe follows)
  • 8 slices Swiss cheese
  • 1 cup sauerkraut
  • Reubenaise
  • 1 cup mayonnaise
  • 1/2 cup ketchup
  • 1 cup sauerkraut
  • 1/2 pickled pepper
  • 1/4 teaspoon salt
  • 1 tablespoon honey
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
4.7/5 (10 Votes)

SAVORY DOUBLE-WALNUT SCONES

SAVORY DOUBLE-WALNUT SCONES

By

Carolyn Eichin (Campbell, California) “Walnuts are often paired with blue cheese, but they’re great with many d...

  • 1 1/4 Cups CALIFORNIA WALNUTS
  • 2 1/4 Cups ALL-PURPOSE FLOUR
  • 2 Teaspoons BAKING POWDER
  • 1/2 Teaspoon BAKING SODA
  • 1/4 Teaspoon SALT
  • 1/2 Cup COLD BUTTER
  • 4 Ounces Gruyére Cheese, Shredded (1 Cup)
  • 1/2 Teaspoon DRIED THYME, Crushed, or 1 1/2 Teaspoons Snipped Fresh Thyme
  • 1 EGG Lightly Beated
  • 1 Cup BUTTERMILK
  • 1 Tablespoon HONEY
  • 1 Tablespoon DIJON-STYLE MUSTARD
  • Shredded Gruyére Cheese, CHOPPED CALIFORNIA WALLNUTS, and Snipped FRESH THYME(Optional)
4/5 (1 Votes)

Perini Ranch Steakhouse Bread Pudding with Whiskey Sauce

Perini Ranch Steakhouse Bread Pudding with Whiskey Sauce

By

Nutritional analysis per serving with whiskey sauce: 394 calories, 17 grams fat, 56 grams carbohydrates, 3 grams pr

  • Bread Pudding:
  • 2 eggs
  • 2 tablespoons melted butter
  • 2 tablespoons vanilla extract (Mexican, if available)
  • 2 1/2 cups milk
  • 2 cups granulated sugar
  • 2 cups sourdough bread, cut into 1-inch cubes
  • 1/3 cup chopped pecans
  • Whiskey Sauce:
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) butter
  • 1/2 cup cream
  • 1/4 cup Jack Daniels
4.3/5 (33 Votes)

Butterscotch Blondie Bars with Peanut-Pretzel Caramel

Butterscotch Blondie Bars with Peanut-Pretzel Caramel

By

Butterscotch Blondie Bars with Peanut-Pretzel Caramel (Bon Appetit December 2011) Adding pretzels to the caramel g...

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 2 cups (packed) light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
0/5 (0 Votes)