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Recipes
Red Potato Salad
By LRay
Cook potatoes in boiling water to cover 30 minutes or until tender
- 3 Pounds small red potatoes
- 1/2 Cup Chopped fresh or frozen chives
- 1 Tablespoon grated onion
- 1 Teaspoon sugar
- 1 Teaspoon salt
- 1/2 Teaspoon ground white pepper
- 1/2 Cup sour cream
- 1/2 Cup plain low-fat yogurt
- 2 to 3 Tablespoons mayonnaise
- 2 Teaspoons lemon juice
- 2 Teaspoons Dijon mustard
- Radicchio leaves
Crispy Kale Salad with Lime Dressing
By LRay
Crispy Kale Salad with Lime Dressing This salad is all about the interplay of the kale and the dressing
- 1 1/2 tablespoons (packed) palm sugar or light brown sugar
- 1/4 cup fresh lime juice
- 3 tablespoons fish sauce (such as nam pla or nuoc nam)
- 1 teaspoon minced garlic
- 1/2 red Thai chile or 1/4 red jalapeño, seeded, thinly sliced
- 24 small Tuscan kale leaves (about 5 inches) or 5-inch-long pieces torn from large stemmed leaves
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 3 cups (loosely packed) mixed tender herbs (such as cilantro, mint, and basil)
- 3 cups mixed shaved vegetables (such as carrots, beets, and radishes)
- 2 cups pea tendrils, watercress, or baby arugula
- 2 cups thinly sliced stemmed Tuscan kale leaves (from 1 bunch)
- 1 cup thinly sliced cucumber
Béarnaise Vinaigrette
By LRay
Southern Living JUNE 2013
- 3/4 cup white wine vinegar
- 1/4 cup chopped fresh tarragon
- 1/4 cup fresh lemon juice
- 3 shallots, minced
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup canola oil
- 1/2 cup olive oil
Steakhouse Salad with Red Chile Dressing and Peanuts
By LRay
Bon Appetit, April 2015, page 114
- 1/3 cup unseasoned rice vinegar
- 3 tablespoons mirin
- 2 tablespoons gochujang (Korean hot pepper paste)
- 2 tablespoons soy sauce
- 1/2 cup plus 2 tablespoons olive oil; plus more for grilling
- Kosher salt and freshly ground black pepper
- 1 –1 1/2 pound flank steak
- 8 ounces sugar snap peas
- 1/4 cup raw peanuts
- 1 teaspoon gochugaru (Korean red pepper powder)
- 1 head of butter lettuce, leaves separated
- 2 Persian cucumbers, sliced 1/8-inch thick
- 2 ounces radishes, thinly sliced
- 2 scallions, thinly sliced
Dr. Pepper Cake
By LRay
by Karleigh Moore as in Big Spring Herald, November 2013
- Cake:
- 1 box yellow cake mix
- 1 box instant vanilla pudding
- 4 eggs
- 3/4 /cup oil
- 1 (10 ounce) can Dr. Pepper
- 3/4 cup walnuts - optional
- Glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Enough Dr. Pepper to make a thin glaze
Greek Baked Ziti
By LRay
Southern Living, October 2015, page 128
- 12 ounces ziti pasta
- 1 small yellow onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 1/2 pounds lean ground beef
- 2 (15-oz.) cans tomato sauce
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon sugar
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons kosher salt, divided
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1 cup grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- Vegetable cooking spray
- 1 (8-oz.) package shredded mozzarella cheese
- 1/3 cup fine, dry breadcrumbs
Double Ginger Sticky Toffee Pudding
By LRay
Bon Appetit, October 2015, page 69
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour, plus more for pan
- 10 ounces Medjool dates, chopped (about 2 cups)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup (packed) dark brown sugar
- 2 teaspoons finely grated peeled ginger
- 3 large eggs, room temperature
- 1/2 cup chopped crystallized ginger
- 1 cup (packed) dark brown sugar
- 1 cup heavy cream
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 teaspoon kosher salt
- Demerara sugar (for serving)
- A 9-cup Bundt pan
D.I.Y. Apple Mille-Feuille
By LRay
Bon Appetit, October 2015, page 72
- 1 package frozen puff pastry, thawed in refrigerator
- All-purpose flour (for surface)
- 1 large egg, beaten to blend
- 2 tablespoons sugar, plus more for sprinkling
- Nonstick vegetable oil spray
- 3 Pink Lady apples, scrubbed, thinly sliced crosswise into 1/8-inch rounds, seeds removed
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- Pinch of kosher salt
- 1/3 cup pure maple syrup, plus more for serving
- 3 tablespoons bourbon or applejack brandy, divided
- 4 tablespoons unsalted butter, cut into pieces
- 1 cup chilled heavy cream
Brussels Sprouts with Bacon and Raisins
By LRay
Recipes & Menus | recipes Brussels Sprouts with Bacon and Raisins A little bit of bacon and a handful of raisi...
- 1 teaspoon olive oil
- 2 thick slices bacon
- 4 cups brussels sprouts (about 1 pound), trimmed, halved
- Kosher salt and freshly ground black pepper
- 1/4 cup golden raisins
- 1 medium shallot, finely chopped
- 1 tablespoon unsalted butter
- 1/2 cup low-salt chicken broth
- 2 tablespoons apple cider vinegar
Fortune Cookies
By LRay
Cut a stencil out of a plastic coffee can lid in the shape of a 3-inch disk
- 2 egg whites, room temperature
- 6 tablespoons butter
- 1/4 cup sugar
- 1/2 cup flour, sifted
- 1/4 teaspoons vanilla extract