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Recipes
Wild Rice-and-Greens Casserole
By LRay
Southern Living, November 2014, Page 82
- 1/2 pound fresh kale or other hearty greens, trimmed and coarsely chopped
- 1 medium onion, chopped $
- 4 1/2 teaspoons olive oil $
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon ground nutmeg
- 4 tablespoons all-purpose flour $
- 1 cup 2% reduced-fat milk $
- 1 cup reduced-sodium chicken broth $
- 3 cups cooked wild rice
- 1/2 cup chopped sun-dried tomatoes
- 1 cup grated Gruyère cheese, divided*
- Vegetable cooking spray $
- 1/2 cup chopped almonds $
Mushroom Barley Salad
By LRay
Directions Heat 1 tablespoon oil in a large skillet over medium-high heat
- 1/2 cup extra-virgin olive oil, divided
- 1 1/4 pounds mixed mushrooms, trimmed and sliced if necessary
- Coarse salt and freshly ground pepper
- 1 shallot, minced
- 3 tablespoons sherry vinegar, divided
- 1/2 cup creme fraiche
- 3 tablespoons chopped fresh chives
- 3 teaspoons fresh thyme leaves
- 2 small heads Bibb lettuce, separated, leaves quartered if large
- 1 1/2 cups cooked barley (from 1/2 cup uncooked)
- 1/2 cup toasted chopped hazelnuts
- 1/2 cup fresh flat-leaf parsley leaves
Blueberry Muffins (Martha Stewart's)
By LRay
Directions Preheat the oven to 375 degrees
- 6 tablespoons unsalted butter, room temperature, plus more for tins
- 3 cups plus 2 tablespoons all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups sugar, plus more for sprinkling
- 1 large egg
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 1 3/4 cups blueberries
Coconut Southern Comfort Layer Cake
By LRay
Recipes & Menus | recipes Coconut Southern Comfort Layer Cake Don’t let the good looks of this eight-layer b...
- Nonstick vegetable oil spray
- 2 3/4 cups cake flour plus more for pans
- 2 1/2 cups unsweetened shredded coconut (not reduced-fat)
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 2 3/4 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 5 large eggs
- 1/2 cup coconut oil, warmed to melt
- 1 cup buttermilk
Frozen Pecan Pie Hot Chocolate
By LRay
Southern Living, January 2017
- Half of a 14.1 oz. package refrigerated piecrust
- 1 cup cold heavy cream
- 2 tablespoons granulated sugar
- 1 pint butter pecan ice cream
- 1 1/2 cups whole milk
- 1/3 cup instant cocoa mix
- 1/3 cup toasted pecans, extra for topping
- 3 tablespoons cane syrup
- 1/4 teaspoon kosher salt
- 1/3 cup chocolate sauce
Roasted Salmon, Red Cabbage, and New Potatoes
By LRay
reheat oven to 400 degrees
- 4 cups shredded red cabbage (from half a small head)
- 10 halved new potatoes
- Extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 pound skinless salmon fillet
- 2 tablespoons grainy mustard
- 2 tablespoons horseradish
- Zest of 1 lemon plus lemon juice
Calvados Omelet
By LRay
Recipes & Menus | recipes Calvados Omelet This lightly sweetened, crepe-like dessert is a great way to end any ...
- 4 large eggs
- 1/3 cup heavy cream
- 1 tablespoon plus 1 teaspoon all-purpose flour
- 1 tablespoon plus 1 teaspoon sugar
- 1/2 teaspoon vanilla extract
- Pinch of kosher salt
- 2 tablespoons unsalted butter, divided, plus 4 teaspoons unsalted butter, room temperature, divided
- 4 tablespoons Calvados or other apple-flavored brandy, divided
- Powdered sugar (for dusting)
Gingerbread Latte Filling for Mrs. Billett's White Cake
By LRay
Southern Living DECEMBER 2012
- 1 2/3 cups heavy cream
- 1/3 cup molasses
- 1/4 cup all-purpose flour
- 2 large eggs
- 2 teaspoons instant espresso
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Chocolate Sheet Cake with Milk Chocolate Frosting
By LRay
Calling all chocolate lovers, this cake boasts a deep chocolate flavor and color
- CAKE:
- 1 1/2 cups (10 1/2 ounces) granulated sugar
- 1 1/4 cups (6 1/4 ounces) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk
- 8 ounces bittersweet chocolate, chopped fine
- 3/4 cup (2 1/4 ounces) Dutch-processed cocoa powder
- 2/3 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- FROSTING:
- 1 pound milk chocolate, chopped
- 2/3 cup heavy cream
- 16 tablespoons unsalted butter, cut into 16 pieces and softened
Walnut-Crusted Chicken Breasts
By LRay
This cheesy-chicken roll-ups are no-peek baking beauties
- 4 skinless, boneless chicken breast halves (1 pound total)
- 1/2 5 ounce container semisoft cheese with garlic and herbs
- 1 tablespoon chopped green onion
- 1 egg
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup soft sourdough bread crumbs (about 1 slice)
- 1/2 cup finely chopped walnuts, toasted
- 1/4 cup all-purpose flour
- 1 tablespoon margarine or butter, melted
- 3 - 4 cups mixed baby greens, such as baby mustard greens, red endive, and Chinese cabbage, or torn mixed greens
- 2 teaspoons balsamic vinegar