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Cherry Ice Box Pie

Cherry Ice Box Pie

By

Quick and Easy! Some consider this a holiday favorite

  • 1 C up EAGLE BRAND MILK
  • 1/2 Cup LEMON JUICE
  • 1 can tart, pitted CHERRIES (Well Drained and Chopped)
  • 1/2 Cup Chopped PECANS
  • 1/2 Pint of WHIPPING CREAM
  • 1 GRAHAM CRACKER CRUST
0/5 (0 Votes)

Korean Buttermilk Chicken Kabobs

Korean Buttermilk Chicken Kabobs

By

Marian Cooper Cairns, Southern Living JUNE 2014

  • 1 1/2 cups buttermilk
  • 1 (10-oz.) bottle gochujang (Korean chili paste)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 pounds skinned and boned chicken thighs, cut into 2-inch pieces
  • 10 to 12 (10-inch) wooden or metal skewers
  • 3 lemons
  • Vegetable cooking spray
  • 1/2 cup torn fresh cilantro leaves
4.6/5 (12 Votes)

Mini Blueberry-Lavender Cornmeal Cream Tarts

Mini Blueberry-Lavender Cornmeal Cream Tarts

By

Step 1 Cream: Bring cream and lavender just to a boil in a small saucepan

  • 1 cup heavy cream
  • 1 1/2 teaspoons fresh or dried lavender, plus more for serving
  • 1 cup all-purpose flour, plus more for dusting
  • 1/4 cup finely ground cornmeal
  • 1 tablespoon plus 1 1/2 teaspoons sugar
  • 1/2 teaspoon coarse salt
  • 1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 2 tablespoons sugar
  • 1/4 vanilla bean, seeds scraped
  • 1 to 2 cups fresh wild or regular blueberries or huckleberries
4.5/5 (15 Votes)

Gingerbread Cake

Gingerbread Cake

By

Gingerbread Cake from Bon Appetit Deputy food editor Janet McCracken adds fresh ginger to a family recipe to create...

  • Nonstick vegetable oil spray
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2" pieces
  • 1/2 cup (packed) light brown sugar
  • 1/2 cup mild-flavored (light) molasses
  • 1 large egg, beaten to blend
  • 2 teaspoons grated peeled ginger
0/5 (0 Votes)

Creamy Scalloped Potatoes

Creamy Scalloped Potatoes

By

Martha Stewart Living, October 2015, page 54

  • 1 clove garlic, lightly smashed and peeled
  • Unsalted butter, room temperature, for pan
  • 4 pounds Yukon Gold potatoes (8 medium)
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 tablespoon lightly packed fresh thyme leaves
  • Coarse salt and freshly ground pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 6 ounces Gruyere, coarsely grated (2 1/4 cups)
4.4/5 (9 Votes)

Basil-Shallot Green Goddess Dressing

Basil-Shallot Green Goddess Dressing

By

Jason Alley, 2 restaurants: Pasture and Comfort, Richmond, VA, Southern Living JULY 2013, Page 105

  • 3 cups firmly packed fresh basil leaves
  • 1 cup whole buttermilk
  • 1/4 cup apple cider vinegar
  • 1 shallot, sliced
  • 2 cups mayonnaise (such as Duke's)
  • 2 cups sour cream
4.5/5 (4 Votes)

Vegetarian Sloppy Joe with Black Beans and Texas Pete® Chipotle Cream

Vegetarian Sloppy Joe with Black Beans and Texas Pete® Chipotle Cream

By

Heat extra virgin olive oil - saute onions, celery, peppers, & garlic - 6-8 minutes

  • INGREDIENTS:
  • 2 tbsp. extra virgin olive oil
  • 2 onions, chopped
  • 4 celery, chopped
  • 1 jalapeño, diced
  • 1 green bell pepper, diced
  • 6 garlic, minced
  • 1 lb. black beans, soaked overnight & cooked
4.3/5 (15 Votes)

Buttermilk Brined Chicken with Cress and Bread Salad

Buttermilk Brined Chicken with Cress and Bread Salad

By

Buttermilk Brined Chicken with Cress and Bread Salad Brining the chickens tenderizes the meat and keeps it moist

  • 2 1/2 lemons
  • 2 quarts buttermilk
  • 4 garlic cloves, crushed
  • 2 tablespoons kosher salt plus more
  • 2 3 1/2-4-pound chickens
  • 1 bunch fresh marjoram
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • Freshly ground black pepper
  • 1 small shallot, finely chopped
  • 1/2 cup olive oil
  • 1/3 cup Champagne or white wine vinegar
  • 1 loaf country-style bread or ciabatta, crust removed, torn into 1 1/2-inch pieces (about 8 cups)
  • 2 bunches watercress, thick stems trimmed (about 8 cups)
4.8/5 (4 Votes)

Beef Bourguignonne Pot Pie

Beef Bourguignonne Pot Pie

By

Bon Appetit, February 2015, page 70

  • 3 tablespoons olive oil
  • 1/2 cup plus 1 Tbsp. all-purpose flour, plus more
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds boneless beef chuck, cut into 2" pieces
  • 3 slices bacon cut into 1/4" pieces
  • 1 medium onion, finely chopped
  • 1 medium leek, white and pale-green parts only, halved lengthwise, thinly sliced
  • 1 medium carrot, peeled, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 cup finely chopped fresh parsley
  • 2 tablespoons brandy or bourbon
  • 4 sprigs thyme, leaves stripped
  • 1 bay leaf
  • 1 star anise pod
  • 2 cups low-sodium chicken broth
  • 1 cup red wine
  • 5 tablespoons unsalted butter, room temperature, divided
  • 8 ounces crimini mushrooms, stems removed
  • 8 ounces pearl onions, peeled
  • 1 tablespoon fresh lemon juice
  • 2 sheets frozen puff pastry (two 14-oz. packages or one 17.3-oz. package), thawed
  • 1 large egg, beaten to blend
  • Special Equpiment
  • 3/4 ”-diameter cookie cutter or pastry tip
4.4/5 (16 Votes)

Chef Tyler Brown Oyster's Hermitage

Chef Tyler Brown Oyster's Hermitage

By

Directions To make blonde roux, sweat shallot, garlic, and prepared horseradish in ⅓ of the butter

4.7/5 (7 Votes)