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Recipes
TREEBEARDS' CHILI With BEANS
By LRay
We serve our chili topped with grated Cheddar cheese and chopped green onions for an unbeatable combination
- 2 pounds ground chili meat
- 1 cup chopped onion
- 3 tablespoons tomato paste
- 6 tablespoons chili powder
- 1 tablespoon cumin
- 1/2 to 1 teaspoon cayenne pepper
- 1 1/2 teaspoons paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 3 cups cooked pinto beans
Macaroni Salad with Crab
By LRay
Prepare Macaroni according to package instructions
- 1 Tablespoon Salt
- 3 Quarts Boiling water
- 2 Cups Macaroni
- 1 Cup 'Chopped Celery
- 1 Medium Onion
- 1/4 Cup Chopped Pimentos
- 1 Can English Peas (Drained)
- 2 Cans Crab (Drained)
- 1/4 Teaspoon Pepper
- 3/4 Cups Mayonnaise
- 3 Hard Boiled Eggs
Thai Celery Salad with Peanuts
By LRay
Whisk together oil, lime juice, and fish sauce
- 3 tablespoons vegetable oil
- 2 tablespoons fresh lime juice
- 2 teaspoons fish sauce
- 6 celery stalks, thinly sliced on a diagonal
- 3 scallions, thinly sliced
- 1 red chile, such as Fresno, thinly sliced
- 1 cup fresh cilantro leaves with tender stems
- 1/4 cup chopped roasted, salted peanuts
Brownies with Salted Caramel Sauce
By LRay
Brownies with Salted Caramel Sauce Served warm, these not-too-sweet brownies beg to go à la mode
- Nonstick vegetable oil spray
- 1 tablespoon natural unsweetened cocoa powder plus more for pan
- 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
- 3 ounces unsweetened chocolate, chopped
- 2 ounces bittersweet chocolate, chopped
- 2/3 cup all-purpose flour
- 1 tablespoon instant espresso powder
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup bittersweet chocolate chips
Molasses-Glazed Roast Turkey with Giblet Gravy
By LRay
Cover Recipe from November 1991 Issue of Bon Appétit page 66
- TURKEY:
- 1 15-Pound Turkey, neck and giblets reserved for Giblet Broth (separate recipe)
- 2 Cups Plus 2 Tablespoons Chicken Stock or canned low-salt broth
- 3 Tablespoons butter, melted
- 1 Tablespoon robust favor (dark) molasses
- 1 Teaspoon Red Wine Vinegar
- GRAVY:
- 7 Tablespoons all purpose flour
- 5 Cups Giblet Broth (separate recipe) or canned low-salt chicken broth
- 1/3 Cup Dry Sherry
- Kale Leaves (Optional)
- Fresh Sage Sprigs (Optional)
- GIBLET BROTH
- 6 Cups low-salt chicken broth
- Neck and giblets reserved from 15 -pound Turkey
- 1 Small Onion, Halved
- 1 Celery Stalk with Tops, coarsely chopped
- 1 Teaspoon Chopped Fresh Sage or 1/2 Teaspoon Dried, crumbled
- Pinch of Pepper
CHOCOLATE CHIP COOKIE ICEBOX CAKE
By LRay
Active Time: 50 Minutes Total TIME: Overnight Makes: One 9-Inch Cake Serves 10 The cake starts out sturdy ...
- 4 Cups Cold HEAVY CREAM
- 8 Ounces MASCARPONE CHEESE
- 2 Tablespoons SUGAR
- 1 Tablespoon WHISKEY (Optional)
- 8 Dozen CHCOLATE CHIOP COOKIES
- (2 1/4 INCHES, BAKED UNTIL CRISP; PAGE 58)
- Garnish: CHOCOLATE SHAVINGS
Ham and Pea Hand Pies
By LRay
Bon Appetit, April 2015, page 20
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- 3 cups all-purpose flour, plus more for surface
- 1/2 teaspoon kosher salt, plus more
- 1 1/4 cups shelled fresh peas (from about 1 1/4 pounds pods), divided
- 2 tablespoons olive oil
- Freshly ground black pepper
- 1/2 cup whole-milk ricotta
- 1 teaspoon fresh lemon juice
- 1 large egg
- 1 teaspoon white wine vinegar
- 2 ounces smoked ham, cut into 1/4-inch pieces
Buttermilk Chess Pie
By LRay
A traditional buttermilk chess pie flavored with vanilla and nutmeg
- 2 cups sugar
- 2 tablespoons
- 1/2 cup butter
- 3 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla
- Dash of nutmeg
- Pie shell
Chocolate Bread Pudding with Benne Ice Cream
By LRay
The Local Palate, February 2015, page 57
- Chocolate Brioche
- 7 1/3 cups bread flour
- 1 3/4 cups cocoa
- 1/2 cup plus 2 tablespoons sugar
- 1 1/2 teaspoons yeast
- 1 tablespoon sea salt
- 1/3 cup buttermilk
- 10 eggs
- 1 pound butter at room temperature
- Custard
- 15 eggs
- 1 1/2 cups sugar
- 12 ounces dark chocolate (we use Videri for all our chocolate needs)
- 2 quarts half-and-half
- 1 tablespoon kosher salt
- Benne Ice Cream
- 2 cups milk
- 1 1/2 cups heavy cream
- 7 egg yolks
- 3/4 cup sugar
- 3/4 teaspoon sea salt
- 1/4 cup benne seeds
- 1/2 cup benne oil
Whole Roasted Cauliflower with Green Herb Sauce
By LRay
Martha Stewart Living, November 2015, page 2015
- 1 large head cauliflower
- 3/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/2 cup packed chopped fresh flat-leaf parsley
- 1/2 cup packed chopped fresh cilantro leaves and stems
- 1/2 teaspoon minced garlic
- 1 1/2 teaspoons Dijon mustard
- 2 tablespoons sherry vinegar