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Recipes
Chicken Meatballs with Sun-Dried Tomatoes
By LRay
Better Homes and Gardens, March 2015, Page 114
- 3 1/2 ounces oil-packed dried tomatoes, well-drained (3/4 cup)
- 3 cloves garlic
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup seasoned fine dry bread crumbs
- 1 1/2 pounds ground uncooked chicken
- 1/2 cup whole milk ricotta cheese
- 2 eggs, lightly beaten
- 1 tablespoon whole milk
- 1 tablespoon chopped fresh parsley
- 2 teaspoons dried thyme, crushed
- 1 teaspoon dried oregano, crushed
- 1 teaspoon dried marjoram, crushed
- 2 tablespoons olive oil
Recipes & Cooking Communities
By LRay
1.1. Slice yams into 1/2-inch thick pieces
- 2 cans (1 lb, 2 oz each) yams or sweet potatoes, drained
- 1 can ( 8.5 oz) crushed pineapple
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 cup coarsely chopped pecans
- 1/4 cup light brown sugar (packed)
Perfect Frittata with Zucchini and Provolone
By LRay
Martha Stewart, July 2016, page 78
- 3 tablespoons butter
- 1 cup sliced scallions (about 6)
- 3/4 teaspoon coarse salt, divided
- 2 cups thinly sliced zucchini (about 1 medium)
- 12 large eggs
- 1/4 cup whole milk
- 1/4 cup thinly sliced fresh basil
- 1/4 teaspoon freshly ground pepper
- 3/4 cup grated provolone (2 1/2 ounces)
Pork Scaloppine with Fennel Salsa Verde
By LRay
Bon Appetit, July 2015, page 14
- 1/4 small fennel bulb, finely chopped, plus 2 tablespoons chopped fennel fronds
- 1/2 large shallot, finely chopped
- 1 garlic clove, finely grated
- 2 tablespoons chopped drained capers
- 2 tablespoons chopped fresh parsley
- 2 tablespoons finely grated lemon zest
- 1/3 cup olive oil, plus more
- Kosher salt and freshly ground black pepper
- 1 tablespoon fennel seeds
- 2 1/2 pounds center-cut boneless pork loin, silver skin removed
- 1 tablespoon (or more) vegetable oil
- 2 lemons, halved crosswise
- Special Equipment
- A spice mill or a mortar and pestle
RADISH DIP
By LRay
Directions Combine julienned radishes, sour cream, feta, lemon zest and juice, salt, and dill
- 1 pound radishes (about 25), julienned, plus whole radishes, for serving
- 1 1/4 cups sour cream
- 3 ounces feta cheese, crumbled (3/4 cup)
- 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice (from 2 lemons)
- 1 1/2 teaspoons coarse salt
- 1/3 cup chopped fresh dill
Carrot-Apple Soup
By LRay
Southern Living SEPTEMBER 2014
- 1 1/2 pounds carrots, peeled and chopped (about 8 large)
- 3 tart apples (such as Granny Smith) or creamy apples (such as McIntosh), peeled and chopped (about 1 lb.)
- 1 large yellow onion, chopped
- 2 cups cream
- 1 1/2 cups unsalted chicken cooking stock
- 1 1/4 cups apple cider
- 3 fresh thyme sprigs
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Garnishes: sour cream, diced apples
Ginger and Lime Marinated Melon
By LRay
Southern Living AUGUST 2013
- 1 (3 1/2-lb.) cantaloupe
- 1 (2-inch) piece fresh ginger, peeled
- Cheesecloth or coffee filter
- 2 tablespoons Demerara sugar
- 1 teaspoon loosely packed lime zest
- 1 tablespoon fresh lime juice
- 1/4 teaspoon kosher salt
Fish Pie
By LRay
Recipe noted in Bon Appétit and adapted from Andy Harris, editorial director of Australian Gourmet Traveler
- 1 1 1 Sheet Dufour's puff pastry
- 1 1/2 1 1/2 1/2 Pounds Cod Fillet
- to and freshly gourd pepper to taste
- 2 2 2 Cups milk
- 6 6 6 tablespoons butter
- 3/4 3/4 3/4 Pounds leeks, trimmed, cleaned, and roughly chopped
- to 3 nutmeg to taste 3 tablespoons flour
- 1/4 1/4 1/4 pound Stilton, crumbled
- 1/4 1/4 1/4 Cup heavy cream
- 1 1 1 egg mixed with1 teaspoon water
Moravian Christmas Cookies
By LRay
This paper-thin ginger cookies are absolutely fantastic! Crisp and delicious, these Moravian ginger cookies are cut...
- 4 cups molasses
- 2 cups melted butter
- 1 1/3 cups firmly-packed brown sugar
- 3 teaspoons ground cinnamon
- 3 teaspoons ground ginger
- 3 Teaspoons ground cloves
- 1 teaspoons ground nutmeg
- 1 teaspoons allspice
- 1 teaspoons salt
- 3 teaspoons baking soda
- 15 cups all-purpose flour
Tarragon Roasted Halibut with Hazelnut Brown Butter
By LRay
Tarragon Roasted Halibut with Hazelnut Brown Butter If using skin-on hazelnuts, rub them inside a clean kitchen tow...
- 1/2 cup blanched hazelnuts
- 1 large bunch fresh tarragon
- 1 3-3 1/2-pound skinless halibut fillet (halved lengthwise if very wide)
- 4 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup fresh lemon juice
- Lemon halves