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Vietnamese Iced Coffee

Vietnamese Iced Coffee

By

Vietnamese Iced Coffee Once you know how much condensed milk you like, pour it directly into the cup or glass bef...

  • 2 tablespoons dark-roast ground coffee (preferably Trung Nguyen Premium Blend or Café Du Monde Coffee with Chicory)
  • 2 tablespoons (scant) sweetened condensed milk
0/5 (0 Votes)

Stuffed Lamb Breast with Lemon, Ricotta, and Oregano

Stuffed Lamb Breast with Lemon, Ricotta, and Oregano

By

Bon Appetit, March 2016, page 35

  • Lamb And Stuffing
  • 2 teaspoons dried oregano
  • 2 teaspoons fennel seeds
  • 1 teaspoon crushed red pepper flakes
  • 2 boneless lamb breasts (1–1 1/2 pounds each), fat trimmed
  • Kosher salt
  • 4 garlic cloves, finely grated
  • 1 large egg yolk
  • 6 ounces Pecorino or Parmesan, finely grated
  • 6 ounces ricotta, drained
  • 1/2 cup pitted oil-cured olives, coarsely chopped
  • 1/3 cup coarsely chopped parsley
  • 3 tablespoons fresh lemon juice
  • Assembly
  • 3 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 1 large onion, chopped
  • 1 large carrot, peeled, chopped
  • 2 shallots, chopped
  • 4 garlic cloves, coarsely chopped
  • 1 cup dry white wine
  • 1 lemon, quartered
  • 4 sprigs parsley, plus 1/4 cup leaves with tender stems
  • 2 sprigs thyme
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • Special Equipment
  • A spice mill or a mortar and pestle
4.2/5 (6 Votes)

Hoisin-Glazed Tofu & Green Beans

Hoisin-Glazed Tofu & Green Beans

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This Hoisin glazed tofu and green beans recipe is healthy, light and easy to make! Can't forget to mention how deli

  • 16 ounces extra-firm tofu, drained
  • 3 tablespoons water
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce or tamari sauce
  • 1 tablespoon fresh ginger, grated
  • 1/4 teaspoon crushed red pepper (optional)
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, thinly sliced
  • 8 ounces fresh green beans, trimmed and halved lengthwise and/or fresh snow Pea pods, trimmed
  • Hot cooked rice or rice noodles
  • Lime wedges
4.5/5 (13 Votes)

3-D Hot Chocolate

3-D Hot Chocolate

By

Southern Living, January 2017, page 110

  • 4 cups half-and-half
  • 1/2 cup canned or jarred dulce de leche, extra for topping
  • 8 ounces chopped dark chocolate, extra for topping
  • 1/3 cup Drambuie
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 cup cold heavy cream
  • chocolate rolled wafer cookies (such as Pirouette)
4.1/5 (8 Votes)

Red Velvet Cake

Red Velvet Cake

By

Recipe Courtesy of My Aunt Bobbie Jean (White) Leonard

  • Cake:
  • 1/2 Cup of SHORTENING
  • 1 1/2 Cup SUGAR
  • 2 EGGS
  • 1 Teaspoon VANILLA EXTRACT
  • 1 Teaspoon BUTTER EXTRACT
  • 3 Heaping Tablespoons COCOA
  • 2 1/2 Cups CAKE FLOUR
  • 1 Cup BUTTER MILK
  • 1 Teaspoon SALT
  • 1 Tablespoon VINEGAR
  • 1 Teaspoon BAKING SODA
  • 1 1/2 Ounce ADAMS BEST CAKE COLOR
  • Frosting for Red Velvet Cake:
  • 3 Tablespoons FLOUR
  • 1/2 Teaspoons SALT
  • 1 Cup MILK
  • 1 Cup SHORTENING
  • 1 Cup SUGAR (granulated - not powdered)
  • 2 Teaspoons VANILLA
  • 1/2 Teaspoon BUTTER FLAVOR
4.5/5 (4 Votes)

Mississippi Mud Cake from Southern Living

Mississippi Mud Cake from Southern Living

By

Cake: Preheat over to 350 degrees

  • 1 cup chopped pecans
  • 1 cup butter
  • 1 (4-oz.) semisweet chocolate baking bar, chopped
  • 2 cups sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 1 (10.5-oz.) bag miniature marshmallows
  • 1/2 cup butter
  • 1/3 cup milk
  • 1/4 cup unsweetened cocoa
  • 1 (16-oz) package powdered sugar
  • 1 tsp. vanilla extract
  • Chocolate Frosting
  • 1/2 Cup Butter
  • 1/3 Cup Unsweetened Cocoa
  • 1/3 Cup Milk
  • 1 (16 ounce) package powdered Sugar
  • 1 Teaspoon Vanilla Extract
4.5/5 (35 Votes)

Duck Confit with Spicy Pickled Raisins

Duck Confit with Spicy Pickled Raisins

By

Bon Appetit, October 2013, page 90

  • 8 skin-on, bone-in duck legs
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon freshly ground black pepper plus more freshly cracked
  • 2 tablespoonsplus 1 tsp. kosher salt
  • 9 sprigs thyme, divided
  • 6 dried chiles de árbol, crushed, or 1 1/2 tsp. crushed red pepper flakes, divided
  • 1/2 cup white wine vinegar
  • 1/4 cup sugar
  • 2 teaspoons brown mustard seeds
  • 1 sprig rosemary
  • 1 1/2 cups golden raisins
4.4/5 (9 Votes)

Dirt Bombs

Dirt Bombs

By

Bon Appetit, May 2014, page 21

  • muffins
  • Nonstick vegetable oil spray
  • 2 1/4 cupsall-purpose flour
  • 2 teaspoonsbaking powder
  • 1 teaspoonkosher salt
  • 1/2 teaspoonground nutmeg
  • 1/2 cup(1 stick) unsalted butter, room temperature
  • 3/4 cupsugar
  • 1 large egg
  • 1 cupwhole milk
  • topping and assembly
  • 1/2 cupsugar
  • 1 teaspoonground cinnamon
  • 6 tablespoons(3/4 stick) unsalted butter, melted
4.6/5 (20 Votes)

Sis' Chicken and Dressing (Margaret Bragg)

Sis' Chicken and Dressing (Margaret Bragg)

By

Southern Living, February 2016, page 254

  • 6 or 7 chicken thighs, skin on
  • 1 large iron skillet of cornbread (or enough to fill a 9- x 13-inch pan)
  • 2 cups (or so) of chicken broth
  • 1 egg, beaten
  • 1 large onion, chopped
  • 1/2 cup celery, diced
  • 1/4 tsp. black pepper
  • 1/4 tsp. sage ("Do not ruin it with sage. Too much and it's all you taste.")
  • 1 tsp. poultry seasoning (also contains sage)
4/5 (31 Votes)

Sour Cream Enchiladas

Sour Cream Enchiladas

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The recipe was published in the Big Spring Herald as Corky Richardson's Sour Cream Enchiladas

  • 2 pounds ground beef
  • 2 tablespoons oil
  • 1 onion chopped fine
  • 1 bell pepper, diced
  • 4 tablespoons canned chili without beans
  • 2 tablespoons plus 1/2 cup Picante sauce
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin powder
  • 1 tablespoon garlic powder
  • 2 tablespoons Worcestershire sauce
  • 4 drops Tabasco sauce
  • 2 cups water
  • 12 corn tortillas
  • 1/2 pound butter
  • 4 tablespoons flour
  • 1 1/2 cups milk
  • 1 pint sour cream
  • 1/2 cup grated cheese, such as cheddar or Monterrey Jack
4.4/5 (34 Votes)