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Bolognese Sauce Over Pappardelle Pasta

Bolognese Sauce Over Pappardelle Pasta

By

Southern Living, October 2015, page 136

  • 1 medium-size yellow onion, finely chopped
  • 2 celery ribs, finely chopped
  • 1 medium carrot, finely chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 pounds lean ground beef $
  • 1 tablespoon kosher salt
  • 2 teaspoons sugar
  • 2 teaspoons dried Italian seasoning
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 bay leaf
  • 1/2 cup red wine
  • 2 (28-oz.) cans whole peeled tomatoes
  • 2/3 cup heavy cream
  • 1 pound pappardelle pasta or wide fettuccine
  • Freshly shaved or grated Parmigiano-Reggiano cheese
4.6/5 (8 Votes)

Asparagus Custard Tart

Asparagus Custard Tart

By

Roll out puff pastry into a 14-inch square on a lightly floured surface; cut into a 13-inch round with a paring kni...

  • 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
  • 1 tablespoon all-purpose flour, plus more for work surface
  • Coarse salt
  • 1 pound asparagus, trimmed, cut into 2-inch pieces, stalks and tips kept separate
  • 2 teaspoons extra-virgin olive oil
  • 4 large eggs, room temperature
  • 1 cup heavy cream
  • 1 1/2 ounces Gruyere cheese, finely shredded (1/2 cup)
  • 2 ounces fresh goat cheese, crumbled into large pieces (1/2 cup)
4.5/5 (6 Votes)

The Smoothest Flan

The Smoothest Flan

By

The Smoothest Flan Flan, a caramel-draped baked egg custard, means one thing to José Andrés: Spain

  • 1/4 cup plus 1/3 cup sugar
  • 2 large eggs
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 1 1/2 teaspoons vanilla extract
0/5 (0 Votes)

Buttermilk Tandoori Marinade

Buttermilk Tandoori Marinade

By

Southern Living, June 2015, Page 121

  • 1 cup buttermilk
  • 3 garlic cloves, finely grated
  • 1 tablespoon paprika
  • 2 teaspoons finely grated fresh ginger
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
4.4/5 (5 Votes)

Butterscotch Pudding

Butterscotch Pudding

By

From Traditional Home Magazine, May 2017, page 78 “Oh gosh, pudding!” is the comment of surprised delight you...

  • Butterscotch Pudding:
  • 2 cups packed brown sugar, divided
  • 5 tablespoons cornstarch, divided
  • 1/4 teaspoon kosher salt
  • 3 cups milk
  • 1-1/4 cups whipping cream, divided
  • 5 egg yolks
  • 1/4 cup unsalted butter
  • 2 teaspoons vanilla
  • Candied Pecans:
  • 2 cups pecan halves
  • 1/2 cup sugar
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla
0/5 (0 Votes)

Stone-Fruit Galettes

Stone-Fruit Galettes

By

Directions Preheat oven to 375 degrees

  • 1 1/2 pounds peaches or apricots, sliced 1/2 inch thick (4 3/4 cups)
  • 1/3 cup granulated sugar (1/2 cup if using apricots)
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon coarse salt
  • 1 tablespoon cornstarch
  • 1 disk Pate Brisee
  • All-purpose flour, for surface
  • 1 large egg, lightly beaten
  • Sanding sugar (optional), for sprinkling
  • Whipped cream, for serving
0/5 (0 Votes)

Yogurt Pie with Grape and Black-Pepper Compote

Yogurt Pie with Grape and Black-Pepper Compote

By

Bon Appetiti, November 2013, page 122

  • INGREDIENTS
  • Gingersnap crust
  • 10 oz. gingersnaps, preferably thin
  • 2 tablespoons all-purpose flour
  • 2 tablespoons raw sugar or granulated sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons(3/4 stick) unsalted butter, melted, slightly cooled
  • Filling, compote, and assembly
  • 2 teaspoons unflavored powdered gelatin
  • 2 tablespoons plus 1/2 cup whole milk
  • 2 3/4 cups plain whole-milk Greek yogurt
  • 1/2 cup(packed) light brown sugar
  • 1 teaspoon finely grated lemon zest
  • 3 cups seedless black grapes
  • 1/3 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 teaspoon freshly ground black pepper
  • Pinch of kosher salt
4.3/5 (13 Votes)

CHOCOLATE PIE

CHOCOLATE PIE

By

by NORMA HUDGINS BURCHETT

  • 1/2 Cup SUGAR
  • 1/3 Cup COCOA
  • 3 Tablespoons SALT
  • 1/4 Teaspoon SALT
  • 2 1/2 Cups MILK
  • PIE SHELL
  • WHIPPED CREAM
5/5 (1 Votes)

Individual Coulibiacs of Salmon

Individual Coulibiacs of Salmon

By

Martha Stewart Living, March 2016, page 118

  • 2 cups white wine
  • 3 cups water
  • 1 celery stalk, cut into 1-inch lengths
  • 1 cup celery leaves
  • 1/2 teaspoon black peppercorns
  • 2-3 bay leaves, preferably fresh
  • 3 pounds salmon steaks
  • 10 tablespoons unsalted butter
  • 2 cups julienne of leek
  • 12 ounces sliced mushrooms
  • 1 ounce (1 package) Japanese cellophane noodles
  • 1/4 cup chopped fresh dill
  • Salt and freshly ground black pepper
  • 2 1/2 tablespoons freshly squeezed lemon juice
  • 1 pound Puff Pastry, chilled
  • 1 egg yolk
  • 1 tablespoon heavy cream
4.5/5 (4 Votes)

Peach and Blue Cheese Toasts

Peach and Blue Cheese Toasts

By

Bon Appetit, August 2014, page 47

  • INGREDIENTS
  • 2 large ripe peaches
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons honey
  • 4 slices country-style bread
  • 6 tablespoons olive oil, divided
  • Kosher salt
  • 4 ounces blue cheese (such as Roquefort or Saint Agur), room temperature
  • 2 cups (loosely packed) trimmed purslane or baby arugula
  • Freshly ground black pepper
4.2/5 (5 Votes)