LRay's profile page
Recipes
FANTASY FUDGE
By LRay
by NORMA HUDGINS BURCHETT
- 3 Cups SUGAR
- 3/4 Cup MARGRINE
- 2/3 Cup EVAPORATED MILK
- 1 12 Ounce Package SEMI-SWEET CHOCOLATE
- 1 7 Ounce Jar MARSMALLOW CREAM
- 1 Cup NUTS
- 1 Teaspoon VANILLA
Buttermilk Spoonbread with Spaghetti Squash
By LRay
Southern Living, February 2016, page 242
- 1 small spaghetti squash (2 1/2 to 2 3/4 lb.)
- Vegetable cooking spray
- 1 1/2 cups buttermilk
- 1 1/2 cups heavy cream
- 6 large eggs
- 3/4 cup grated Parmesan cheese
- 3/4 teaspoon sea salt
- 5 cups crumbled cornbread
- 1 tablespoon butter
Winter Fruit Salad with Basil Syrup
By LRay
Bring basil, sugar, peppercorns, salt, and water to a boil in a small saucepan, stirring to dissolve sugar; boil 1 ...
- 1 cup fresh basil leaves
- 1/4 cup sugar
- 10 whole black peppercorns, crushed
- 1/4 teaspoon coarse salt
- 1/2 cup water
- 2 white grapefruits, peel and pith removed
- 1 small pineapple, peeled, cored, and cut into 1/3-by-2-inch batons (4 cups)
- 4 kiwifruits, peeled and cut into wedges
Caramel-Ginger Cheesecake
By LRay
The Local Palate, October 2014, page 54
- 1 cup sugar
- 1 cup water
- 1 1/2 cups fresh ginger, peeled and sliced
- 8 ounces cream cheese, softened
- 1 14-ounce can sweetened condensed milk
- 4 eggs
- 2 teaspoons vanilla
- 1/2 teaspoon salt
Apple Sheet Cake
By LRay
Better Homes and Garden, November 2015, page 118
- 2 medium baking apples
- 1/3 cup butter, melted
- 1 2/3 cups packed dark brown sugar
- 1 cup apple butter
- 2 eggs
- 2 teaspoons vanilla
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dried apples, finely chopped
- Maple Icing
Shrimp Bisque
By LRay
Recipes + Menus | recipes Shrimp Bisque An elegant bisque-—typically defined as a creamy, crustacean-based ...
- 4 4
- tablespoons
- (1/2 stick) unsalted butter, divided
- 1 1/2 1 1/2
- pounds
- medium shrimp (about 45), peeled, deveined, shells reserved
- 2 2
- bay leaves, divided
- 2 2
- carrots, peeled, chopped
- 2 2
- celery stalks, chopped
- 1 1
- medium onion, chopped
- 1/2 1/2
- cup
- brandy
- 1/4 1/4
- cup
- long-grain white rice
- 2 2
- tablespoons
- tomato paste
- 3 3
- sprigs fresh flat-leaf parsley
- 3 3
- sprigs fresh thyme
- 1/4 1/4
- teaspoon
- (or more) cayenne pepper
- Kosher salt and freshly ground black pepper
- 1/2 1/2
- cup
- heavy whipping cream
- 3 3
- tablespoons
- fresh lemon juice
- 1/4 1/4
- cup
- finely chopped fresh chives
Sweet Surrender's Sweet Potato Pie
By LRay
The Local Palate, November 2014, page 59
- For Pie Dough
- 1 cup unsalted butter
- 2 1/2 cups all-purpose flour
- 1/2 cup cold water
- For Filling
- 2 medium sweet potatoes
- 2 cups water
- 4 tablespoons unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3 large eggs, separated
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 3/4 cup buttermilk
- Whipped cream for serving
Spiced & Honey Roasted Carrots
By LRay
Makes: 6 servings Prep 20 mins Roast 425° 25 mins to 30 mins
- 1 1/2 pounds regular or rainbow carrots, scrubbed and peeled if desired.
- 1 tablespoon olive oil
- 1/2 cup coarsely chopped hazelnuts
- 1 tablespoon coriander seed
- 1 tablespoon sesame seed
- 1 1/2 teaspoons cumin seed
- 1/2 teaspoon salt
- 1/4 teaspoonground black pepper
- 1 tablespoon honey
- Lemon wedges
Sausage and Kale Pesto Pizza
By LRay
Step 1 Remove pizza dough from refrigerator, and let stand at room temperature 30 minutes
- 1 pound fresh whole-wheat prepared pizza dough
- 8 ounces sweet Italian sausage, casings removed
- 6 tablespoons extra-virgin olive oil, divided
- 1 large sweet onion, thinly sliced (about 4 cups)
- 3/4 teaspoon kosher salt, divided
- 1 cup chopped curly kale leaves (about 1 1⁄4 oz.)
- 1/2 cup loosely packed fresh basil leaves
- 1 1/4 ounces Parmesan cheese, shredded (about 1⁄2 cup)
- 2 garlic cloves
- 1 tablespoon plain yellow cornmeal
- 1 (6-oz.) container fresh mozzarella cheese, torn
- 3 ounces feta cheese, crumbled (about 3⁄4 cup)
- 1/4 teaspoon crushed red pepper
Poached Cod in Tomato Broth
By LRay
Bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil ...
- 3 cups chicken broth
- 1/2 medium red onion, very thinly sliced (about 1/3 cup)
- 2 cups cherry tomatoes, cut in half lengthwise, divided
- 8 ounces fingerling potatoes, sliced crosswise into 1/4-inch rounds
- 3 sprigs basil, plus fresh basil leaves for garnish
- 1/4 teaspoon red-pepper flakes
- Coarse salt and freshly ground pepper
- 4 skinless cod fillets (4 ounces each)
- 4 ounces sugar snap peas, trimmed and thinly sliced on the bias
- 1 teaspoon fresh lemon juice, plus 4 lemon wedges, for serving
- Extra-virgin olive oil, for drizzling