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Recipes
Sweet & Salty Treat
By LRay
Amazingly simple and amazingly results
- 1 Ten Ounce Bag FRITOs
- 1 Cup SUGAR
- 1 Cup KARO SYRUP
- 1 Teaspoon VANILLA
- 1 Cup PEANUT BUTTER
- NUTS (Optional)
- Cooking Spray
Peaches in Prosciutto Over Lemony Ricotta and Herb Salad
By LRay
The Local Palate, June/July 2016, page 114
- Ingredients
- Peaches and Prosciutto
- 2 ripe peaches
- 8 prosciutto slices
- 2 teaspoons vegetable oil
- 1 tablespoon Grade B pure maple syrup
- Freshly ground black pepper to taste
- Lemony ricotta (recipe follows)
- Candied maple hazelnuts (recipe follows)
- Lemony Ricotta
- 1 cup fresh ricotta
- 2 tablespoons cream
- Finely grated zest of 1 Meyer lemon (save lemon for salad)
- Herb Salad
- 2 Meyer lemons
- 2 tablespoons olive oil
- 5 ounces baby arugula
- 1/2 cup lightly packed mint leaves
- Kosher salt and freshly ground pepper to taste
- Candied Maple Hazelnuts
- 1 tablespoon Grade B maple syrup
- 1 tablespoon sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon smoked paprika
- 1/2 cup (2 ounces) chopped hazelnuts
- 1 tablespoon butter
Ballyvolane House Dubliner Cheese Soufflé
By LRay
From the kitchen of one of Ireland’s most famous country manors, this soufflé rewards the care taken to make it ...
- Soufflés:
- 3 tablespoons Kerrygold Pure Irish Butter, plus more for greasing ramekins
- 1 1/4 cups milk, preferably whole milk
- Pinch freshly grated nutmeg
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- Pinch English-style dry mustard
- Pinch ground red (cayenne) pepper
- 3/4 cup (about 3 ounces) shredded Kerrygold Dubliner Cheese
- 3 large eggs, separated
- Salad:
- 1 cup good-quality balsamic vinegar
- 5 ounces (about 10 cups) mixed baby greens
Shirazi Salad
By LRay
Recipes & Menus | recipes Shirazi Salad For this juicy, herbaceous salad, feel free to combine different varietie...
- 1 medium spring onion, thinly sliced
- 1/4 cup red wine vinegar
- 1 pound Persian, Armenian, lemon, or English hothouse cucumbers, peeled, leaving alternating strips of peel, cut intobite-size pieces
- 1 garlic clove, finely grated
- 2 –3 large heirloom tomatoes, sliced
- 6 small red tomatoes, cut into wedges
- 2 pints small cherry tomatoes, halved
- 1/2 cup fresh lime juice, divided
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 1/2 bunch chives, cut into 1-inch pieces
- 1/4 bunch dill with tender stems and blossoms, cut into 1-inch pieces
- 1 cup fresh cilantro leaves with tender stems
- 1 cup fresh flat-leaf parsley leaves with tender stems
- 1/4 cup fresh tarragon leaves
Rosemary Chicken with Sweet Peppers
By LRay
Better Homes and Gardens, April 2016, Page 78
- 8 skinless, boneless chicken thighs (about 2 pounds)
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 large red sweet peppers, stemmed, cored, and each cut into eighths
- 1 tablespoon chopped fresh rosemary
Apple Croustades with Brown Sugar-Bourbon Ice Cream
By LRay
Apple Croustades with Brown Sugar-Bourbon Ice Cream Layers of buttered and sugared phyllo pastry are molded in ...
- 1/2 cup sugar
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 vanilla bean, split lengthwise
- 3 pounds large Honeycrisp apples (4–5), peeled, cored, cut into 1/2-inch cubes
- 1 1/2 tablespoons brandy (optional)
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon kosher salt
Salmon with Lentil Hash and Bacon
By LRay
Better Homes and Gardens, January 2017
- 2 cups reduced-sodium chicken broth
- 1 pound baby yellow potatoes, quartered
- 1 small head cauliflower (1 1/2 pounds), cut into large florets
- 1 cup brown lentils, rinsed and drained
- 1 large onion, cut into quarters
- 4 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 1 1/2 pound salmon fillet, skinned
- 6 slices bacon, crisp-cooked, drained, and crumbled
- Fresh mint leaves
The Perfect Poach
By LRay
Crack an egg, drop it into boiling water, and you'll get a poached egg, right? If it were that simple, there wouldn...
- 1 cup distilled white vinegar
- 2 large eggs
- Coarse sea salt (such as Maldon) and freshly ground black pepper
Ambrosia Coconut Cake
By LRay
Southern Living DECEMBER 2013, page 187
- CAKE
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, separated
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup milk
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1/8 teaspoon table salt
- Vanilla Buttercream
- Ambrosia Filling
- Garnishes: sweetened flaked coconut, fresh mint, maraschino cherries, orange slices
- VANILLIA BUTTERCREAM FROSTSING
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1 (2-lb.) package powdered sugar
- 3/4 to 1 cup heavy cream
- AMBROSIA FILLING
- 1 navel orange
- 1 (8-oz). can crushed pineapple in juice
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon table salt
- 3/4 cup heavy cream
- 3 large egg yolks
- 2 tablespoons butter
- 1/4 teaspoon coconut extract
- 1 cup toasted sweetened coconut
Boozy Whipped Cream
By LRay
The Local Palate, December 2013
- 1 Cup Heavy Whipping Cream
- 2 Tablespoons Sugar
- 1/2 Teaspoon Vanilla
- 1 teaspoon Bourbon