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Recipes

Petit Trois's French Onion Soup

Petit Trois's French Onion Soup

By

Bon Appetit, September 2015, page 132

  • 6 pounds veal neck or beef bones
  • 1 tablespoon grapeseed or vegetable oil
  • 2 large onions, chopped
  • 6 celery stalks, chopped
  • 1 pound carrots, peeled, chopped
  • 1/4 cup tomato paste
  • 1 head of garlic, halved crosswise
  • 4 sprigs thyme
  • 1 bay leaf
  • 3 tablespoons grapeseed or vegetable oil
  • 1 tablespoon unsalted butter
  • 1 head of garlic, halved crosswise
  • 4 pounds onions, thinly sliced
  • Kosher salt, freshly ground pepper
  • 3 tablespoons dry Sherry
  • 6 sprigs thyme
  • 1 bay leaf
  • 4 slices 1/2-inch-thick baguette, toasted
  • 4 slices 1/8-inch-thick Gruyère
  • 4 slices 1/8-inch-thick Emmenthal cheese
  • Cheesecloth; French onion soup bowls or 8-ounce ramekins
5/5 (4 Votes)

Green Chili Chicken Won Tons

Green Chili Chicken Won Tons

By

from Mary Ellen Atkinson in the Big Spring Herald, November 24, 2014

  • 1 package of Tyson Fajita Chicken Strips (fully cooked)
  • 2 cans chopped green chilies
  • Diced onion to taste
  • 1 package Kraft Mexican shredded cheese
  • 1 package Won Ton Wrappers (in the produce section at Wal-Mart)
4.5/5 (10 Votes)

American Beauty: Cornmeal-Berry Sheet Cake

American Beauty: Cornmeal-Berry Sheet Cake

By

Martha Stewart Living, June/July 2014, page 52

  • 1 1/2 sticks unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour
  • 3/4 cup fine yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon coarse salt
  • 1 1/2 cups plus 2 tablespoons sugar
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 cup buttermilk
  • 18 ounces mixed fresh berries, such as blueberries, raspberries, and blackberries (cut in half if large), plus more for serving
  • Whipped cream, for serving
4.7/5 (11 Votes)

Elegant Campfire Chicken

Elegant Campfire Chicken

By

Quick and Elegant

  • 3 Large CHICKEN BREAST (Split, Skinned & Boned)
  • SALT to Taste
  • LEMON PEPPER to Taste
  • 2 TOMATOES cut in wedges
  • 1/2 Cup Sliced Ripe OLIVES
  • 1/2 Cup Chopped ONION
  • 1/3 Cup SHERRY
  • 1 1/2 Tablespoon LEMON JUICE
  • 1 Teaspoon BEAU MOND
  • 1/4 Teaspoon DRIED BASIL
  • 1/2 Teaspoon DRIED MARJORAM
  • 6-8 Ounces MONTEREY JACK CHEESE (Shredded)
5/5 (1 Votes)

BAKED CRAB CAKES WITH CRESS SAUCE, By Dawn

BAKED CRAB CAKES WITH CRESS SAUCE, By Dawn

By

CRAB CAKES 1. Melt butter in a skillet over medium heat; add celery and onion and sauté for 10 minutes; set aside

  • CRAB CAKES:
  • 1/4 cup butter
  • 3/4 cup finely chopped celery
  • 1 medium onion, finely diced
  • 4 slices white bread, trimmed and cubed
  • 1/4 cup whole milk
  • 1 pound fresh lump crabmeat, drained
  • 1 large egg, beaten
  • 1/3 cup chopped fresh Italian parsely
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon dry mustard
  • 1 cup fine, dry plain breadcrumbs
  • CRESS SAUCE:
  • 1 bunch fresh watercress, leaves only, finely diced
  • 1 green onion, finely chopped
  • 1 1/2 tablespoons fresh lemon juice
  • 1 cup mayonnaise
  • 1/8 teaspoon ground red pepper
  • 1/2 cup whipping cream, whipped
4.7/5 (3 Votes)

Buttermilk Ice Cream

Buttermilk Ice Cream

By

The Local Palate April 2013

  • 6 egg yolks, beaten
  • 1 ounce fresh lemon juice
  • 3 cups buttermilk
  • 2 cups heavy cream
  • 1 1/2 cups granulated sugar
  • Zest of 1 lemon
  • Zest of 1 lime
  • 1 pinch kosher salt
  • 1 vanilla bean, seeds scraped out
  • 1/4 teaspoon butter flavor extract
4.4/5 (14 Votes)

Pimiento Cheese Creamed Spinach

Pimiento Cheese Creamed Spinach

By

Southern Living, November 2014, Page 106

  • 3 (10-oz.) packages frozen chopped spinach, thawed
  • 2 tablespoons unsalted butter
  • 1/2 medium-size yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 4 ounces cream cheese, cut into small pieces and softened
  • 1 cup milk
  • 1 (8-oz.) container sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 large egg, lightly beaten
  • 1 (4-oz.) jar diced pimiento, drained and rinsed
  • 2 cups (8 oz.) shredded sharp Cheddar cheese, divided
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup panko (Japanese breadcrumbs)
  • 2 tablespoons unsalted butter, melted
4.4/5 (5 Votes)

Crawfish Étoufée

Crawfish Étoufée

By

The Local Palate, February 2015, Page 112

  • 3/4 pound unsalted butter, divided
  • 1 jumbo yellow onion, medium dice
  • 1 large green bell pepper, diced
  • 1 rib of celery, medium dice
  • 2 Louisiana crawfish tails, with fat
  • Salt and black pepper to taste
  • 1/4 cup all-purpose flour
  • 2 quarts strong shellfish stock (can substitute chicken stock)
  • 4 bay leaves
  • 2 sprigs thyme
  • 4 –5 dabs Tabasco
  • Lemon (optional)
  • 3 cups Louisiana rice, medium grain (or preferred rice)
  • Scallions, for garnish
4.8/5 (12 Votes)

Thai-Style Tuna Burger

Thai-Style Tuna Burger

By

1. Preheat oven to 450 degrees F

  • 1/3 cup mayonnaise with olive oil
  • 2 teaspoons grated fresh ginger
  • 2 eggs, beaten
  • 1 cup panko (Japanese-style bread crumbs)
  • 1 tablespoon fish sauce
  • 1 teaspoon Asian chili sauce (Sriracha sauce)
  • 2 5-ounce canswild albacore tuna or solid white albacore tuna in water*
  • 1/4 cup very thinly sliced celery
  • 1/4 cup chopped green onions
  • 2 small ciabatta buns, halved and toasted
  • 1/3 cup pea shoots or micro greens
  • 2 miniature sweet peppers, thinly sliced
4.3/5 (13 Votes)

Asian Rice-Noodle Soup with Bok Choy

Asian Rice-Noodle Soup with Bok Choy

By

Martha Stewart Living, September 2016, page 82

  • 1 ounce uncooked vermicelli rice noodles
  • 1/2 cup very thinly sliced baby bok choy
  • 1/4 cup frozen corn, thawed
  • 2 button mushrooms, very thinly sliced
  • 4 teaspoons miso paste
  • 2 tablespoons very thinly sliced small sweet or spicy peepers
  • 1 tablespoon very thinly sliced scallions, white and light-green parts only
3.9/5 (10 Votes)