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Recipes
Gooey Dessert
By LRay
From Friend K
- 2 Cans Apple Pie Filling
- 1 Package Yellow Cake Mix
- 1/2 Pound Melted Butter
- Chopped Walnuts
Nana’s Butter Cookies with Milk-Jam Filling
By LRay
Bon Appetie, September 2014, page 150
- INGREDIENTS
- COOKIES
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 2/3 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons whole milk
- 2 teaspoons kosher salt
- 2 1/2 cups all-purpose flour, plus more
- 1 large egg
- MILK JAM AND ASSEMBLY
- 1 qt. goat’s milk or cow’s milk
- 1 1/4 cups granulated sugar
- 3/4 teaspoon baking soda
- 1/2 vanilla bean, halved lengthwise
- Powdered sugar (optional; for serving)
Braised Lamb Shanks with Swiss Chard
By LRay
Recipes & Menus / recipes Braised Lamb Shanks with Swiss Chard Bulgur, or quick-cooking cracked whole wheat, i...
- 1 1
- cup
- all purpose flour
- 2 2
- teaspoons
- ground cinnamon, divided
- 1 3/4 1 3/4
- teaspoons
- ground cardamom, divided
- 6 6
- 1 - to 1 1/4-pound lamb shanks
- 1/4 1/4
- cup
- extra-virgin olive oil
- 12 12
- green onions, chopped, divided
- 6 6
- large garlic cloves, chopped
- 1 1
- 14.5-ounce can diced tomatoes in juice
- 1 3/4 1 3/4
- cups
- (14 ounces) beef broth
- 1/4 1/4
- cup
- golden raisins
- 1 1
- tablespoon
- tomato paste
- 1/4 1/4
- teaspoon
- saffron threads, crumbled
- Large pinch of ground cloves
- 1 to 1 1/4 1 to 1 1/4
- pounds
- Swiss chard (about 2 bunches)
- 1/4 1/4
- cup
- chopped fresh Italian parsley
- 2 2
- 5.25-ounce packages bulgur (about 2 cups), prepared according to package directions
Buttery Roast Chicken
By LRay
Bon Appetit, May 2016, page 12
- 1 cup fresh coarse brioche or challah breadcrumbs
- 2 tablespoons chopped thyme
- 1 teaspoon finely grated lemon zest
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, divided
- 1 tablespoon kosher salt, plus more
- 1 3 1/2–4-pound chicken
Eggplant a La Creole
By LRay
My garden is running over with eggplant
- 1 lb unpeeled medium shrimp
- 2 medium eggplants
- 3 tablespoons butter or 3 tablespoons margarine
- 1 large onion, chopped
- 1 cup sliced fresh mushrooms
- salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1/2 cup dry sherry
- 1 cup fine dry breadcrumb
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
RUTABAGA-PEAR MASH
By LRay
Directions Heat oil in a large pot over medium heat
- 3 tablespoons extra-virgin olive oil
- 2 large rutabagas, peeled and cut into 3/4-inch chunks
- 2 firm-ripe Anjou pears, peeled, cored, and quartered
- 1 teaspoon coarse salt
- 3/4 cup water
- Pepper
Black-Eyed Pea Cakes with Kale Salad and Mushroom Vinaigrette
By LRay
Black-eyed peas are mixed with a variety of spices to make these lovely little cakes that are fried and served over...
- BLACK-EYED PEA CAKES
- 2 cups milk
- 2 eggs
- 4 tablespoons garlic, minced
- 4 tablespoons shallots, minced
- Canola oil, as needed
- 6 cups black-eyed peas, cooked
- 1/2 cup olive oil
- 2 lemons, zested and juiced
- 1 teaspoon cumin seed, toasted then ground
- 1 teaspoon coriander seed, toasted then ground
- 1/4 cup scallions, sliced thinly
- 2 cups panko bread crumbs, divided
- Flour as needed
- KALE SALAD
- 2 cups mushrooms, sliced
- 1 cup tomatoes, chopped
- 1/4 cup sherry vinegar
- 2 tablespoons brown sugar
- 1/2 cup olive oil, plus more for sautéing
- Salt and pepper to taste
- 1 pound kale, washed and torn
- 2 ounces Parmesan cheese, shaved
Homemade Cranberry Sauce
By LRay
Bon Appetit, November 2014, page 22
- 1 orange
- 2 cups fresh cranberries, plus 2 Tbsp. sliced fresh cranberries
- 1/2 cup sugar
- 1 1/2 tablespoon chopped fresh ginger
- 1 packet gelatin
Darkest Chocolate Cake with Red Wine Glaze
By LRay
Bon Appetit, February 2014, page 98
- Cake
- 1 cup(2 sticks) unsalted butter, cut into pieces, plus more for pan
- 1/3 cup all-purpose flour, plus more for pan
- 8 oz. bittersweet chocolate (at least 70% cacao), chopped
- 1 cup sugar
- 4 large eggs
- 3/4 teaspoon kosher salt
- Glaze and Assembly
- 8 oz. bittersweet chocolate (at least 70% cacao), finely chopped
- 1/4 cup(1/2 stick) unsalted butter, cut into small pieces
- 1/2 teaspoon kosher salt
- 1/2 cup powdered sugar
- 1/2 cup red wine (such as Pinot Noir)
Spicy Chicken Sausage Pasta and Greens
By LRay
1. In a Dutch oven cook pasta according to package directions, adding the Broccolini for the last 4 minutes of coo...
- 8 ounces medium shell pasta (3 cups)
- 1 bunchBroccolini, cut into 1-inch pieces (3 cups)
- 2 tablespoons olive oil
- 1 12 ounce packagefully cooked spicy chicken sausage links, cut into 1/2-inch-thick slices
- 1 small onion, coarsely chopped
- 3 cloves garlic, minced
- 1 cup reduced-sodium chicken broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 - 2 cups arugula
- 1/4 cup snipped fresh dill
- 1/4 cup grated Parmesan cheese
- Olive oil (optional)
- Crushed red pepper (optional)