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Pecan Pie Muffins

Pecan Pie Muffins

By

Combine Chopped Pecans, Brown Sugar, and Flour

  • 1 Cup Chopped Pecans
  • 1 Cup Brown Sugar (Packed)
  • 1/2 Cup Flour
  • 2 eggs
  • 1/2 cup melted butter
  • 1 Teaspoon Vanilla
4.4/5 (43 Votes)

Green Goddess Cobb Salad

Green Goddess Cobb Salad

By

Bon Appetit, April 2015, page 115

  • 2 scallions, finely chopped
  • 1/4 cup fresh tarragon leaves with tender stems
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons plain yogurt
  • 1 avocado, cut into 1/4-inch slices, divided
  • Kosher salt and freshly ground black pepper
  • 1 ounce guanciale (salt-cured pork jowl), very thinly sliced
  • 1 rotisserie chicken, skin removed and reserved, meat torn into bite-size pieces
  • 4 Little Gem lettuces or other small lettuces, leaves separated
  • 1 fennel bulb, thinly sliced
  • 1 cup pea shoots (tendrils)
  • 1/2 small red onion, thinly sliced
4.4/5 (14 Votes)

Chocolate Whoopie Pies with Mint Ice Cream

Chocolate Whoopie Pies with Mint Ice Cream

By

The Local Palate, May 2015, page 55

  • Whoopie Pies
  • 1/2 cup butter, softened
  • 1 cup light brown sugar
  • 2 eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 2/3 cup cocoa (not Dutch-processed), preferably Hershey’s Special Dark cocoa)
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • Mint Ice Cream
  • 1 1/2 cups whole milk
  • 2 1/2 cups cream
  • 1 cup sugar, divided
  • 6 sprigs mint
  • 6 egg yolks
  • 1 teaspoon peppermint extract, preferably Nielsen Massey
4.5/5 (13 Votes)

Shrimp Malacca with Rice

Shrimp Malacca with Rice

By

Southern Living, May 2016, page 32

  • 1/3 cup vegetable or canola oil
  • 2 medium yellow onions, finely diced
  • 1 large green bell pepper, seeded, stemmed, and finely diced
  • 2 celery stalks, peeled and diced (about 1/2 cup)
  • 1 16-ounce can whole peeled Italian plum tomatoes
  • 1 cup tomato puree
  • Generous pinch of cayenne pepper
  • Generous pinch of dried basil
  • 2 garlic cloves, mashed with 1 teaspoon kosher salt
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • 2 tablespoons curry powder
  • Boxed or canned seafood stock (if available, use homemade shrimp stock)
  • 3 pounds (36 to 40 count) shrimp, peeled
  • Cooked white rice for serving
4.3/5 (4 Votes)

Chilled Zucchini Soup

Chilled Zucchini Soup

By

Whitney Otawka, Farm 255, Athens, GA, Southern Living JULY 2013, Page 101

  • 1/2 cup diced sweet onion
  • 1/2 cup diced fennel bulb
  • 3 garlic cloves, sliced
  • 1 tablespoon olive oil
  • 5 cups diced zucchini (about 2 1/2 lb.)
  • 2 cups organic vegetable broth
  • 1 cup water
  • 1/2 cup whole buttermilk
  • 2 teaspoons kosher salt
  • 2 teaspoons Champagne vinegar
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
4.6/5 (9 Votes)

Banana Split Cake

Banana Split Cake

By

From Paula Deen

  • 4 cups crushed graham crackers
  • 3 sticks butter, room temperature
  • 2 eggs
  • 16-ounce box powdered sugar
  • 20-ounce can crushed pineapple, drained
  • 2 to 3 bananas, sliced
  • 12-ounce container whipped topping
4.5/5 (48 Votes)

Red Velvet Cake with Coconut-Cream Cheese Frosting

Red Velvet Cake with Coconut-Cream Cheese Frosting

By

Southern Living DECEMBER 2012

  • 3/4 cup butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 3 tablespoons red liquid food coloring
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • Coconut-Cream Cheese Frosting
4.6/5 (64 Votes)

Marbled Mint-Chocolate Pudding

Marbled Mint-Chocolate Pudding

By

Bon Appetit, February 2015, Page 84

  • Mint Custard
  • 4 ounces white chocolate, chopped
  • 1/4 teaspoon mint extract
  • 1 cup heavy cream
  • 1/4 teaspoon kosher salt
  • 2 large egg yolks
  • Chocolate Custard And Assembly
  • 4 ounces bittersweet or semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 2 tablespoons sugar
  • 1/4 teaspoon kosher salt
  • 2 large egg yolks
  • Chocolate cookies, broken into large pieces (for serving)
4.7/5 (14 Votes)

Roasted Polenta with Fontina and Wild Mushrooms

Roasted Polenta with Fontina and Wild Mushrooms

By

Martha Stewart Living, December 2015/January 2016, page 78

  • Polenta
  • Olive oil
  • Shredded fontina
  • Sliced wild mushrooms
  • Thinly sliced shallot
  • Fresh thyme leaves
  • Salt
4.3/5 (3 Votes)

Lobster Rolls

Lobster Rolls

By

Martha Stewart Living, July/August 2015, page 6

  • 1 pound cooked lobster meat (from 3 lobsters), chopped (2 1/4 cups)
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced fresh chives
  • 1 tablespoon fresh chervil, plus more for serving
  • Coarse salt
  • 1/4 teaspoon Old Bay seasoning
  • 1/8 teaspoon cayenne pepper (optional)
  • 12 pull-apart dinner rolls, such as King's Hawaiian Sweet or Martin's (do not separate)
  • 4 tablespoons unsalted butter, melted
4.8/5 (10 Votes)