LRay's profile page
Recipes
Plum Shortbread Tart
By LRay
Kelly Sterling, Fort Lauderdale, FL, Southern Living Southern Living, AUGUST 2013, page 18
- 3/4 cup all-purpose flour
- 1/4 cup toasted slivered almonds
- Pinch of sea salt
- 1/3 cup powdered sugar
- 1/4 cup butter, softened
- 1 large egg yolk
- 6 large egg yolks
- 1/2 cup sugar
- 6 tablespoons all-purpose flour
- Pinch of sea salt
- 2 cups milk
- 1 tablespoon loosely packed lemon zest
- 2 tablespoons butter
- 2 tablespoons amaretto liqueur
- 4 plums, thinly sliced
- 1 tablespoon warm apricot preserves
Marinated Beets with Potatoes and Horseradish
By LRay
Bon Appetit, September 2015, page 126
- 3 medium beets (about 1 pound)
- 7 tablespoons olive oil, divided
- 2 tablespoons Sherry vinegar or red wine vinegar, divided
- Kosher salt, freshly ground pepper
- 1 pound waxy potatoes (such as Yukon Gold), cut into 1-inch pieces
- 3 scallions, thinly sliced
- 1 cup coarsely chopped mustard greens
- 1/4 cup chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons freshly grated horseradish or 1 prepared horseradish
- 1 tablespoon fresh lemon juice
- 1/3 cup crème fraîche
Honey Almond Shortcakes
By LRay
Better Homes & Gardens, June 2014, page 142
- 1/4 cup cold unsalted butter, cut into small cubes
- 1/4 cup cold shortening, cut into small cubes
- 1 cup cake flour
- 3/4 cup spelt flour or whole wheat flour
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup plus 1 tablespoon whipping cream
- 1 egg, separated
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 cup chopped almonds
- 1 teaspoon turbinado sugar
- 2 cups sliced pitted fresh apricots (about 3/4 pound)
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- Mascarpone-Honey Cream
- 1 8 ounce container mascarpone cheese
- 1/4 cup whipping cream
- 2 tablespoons honey
Portuguese Chicken
By LRay
Recipes & Menus / recipes Portuguese Chicken This hearty dish was inspired by frango na pùcara, a Portuguese ...
- 1 1
- cup
- all purpose flour
- 1 1
- tablespoon
- plus 1/4 teaspoon Hungarian sweet paprika
- 1 1
- 3 - to 3 1/4-pound chicken, cut into 8 pieces
- 2 2
- tablespoons
- extra-virgin olive oil
- 1 1
- 14.5-ounce can diced tomatoes in juice
- 4 4
- ounces
- thinly sliced prosciutto, chopped
- 12 12
- cipolline onions or 1-inch-diameter pearl onions, blanched 1 minute, peeled
- 2 2
- large roasted red peppers from jar, halved, cut into 3/4-inch-wide strips
- 6 6
- large garlic cloves, pressed
- 4 4
- large fresh Italian parsley sprigs
- 4 4
- large fresh bay leaves, bruised
- 1/2 1/2
- cup
- dry white wine
- 1/2 1/2
- cup
- tawny Port
- 1 1
- tablespoon
- Dijon mustard
- 1 1
- tablespoon
- tomato paste
- 1 1
- tablespoon
- butter, room temperature (optional)
Pork Roast with Baby Artichokes
By LRay
Better Homes and Gardens. Best of Spring Recipe Collection 2015
- 1 1/2 pounds tiny new potatoes, halved
- 1/4 cup snipped fresh rosemary
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 2 pound boneless pork top loin roast (single loin)
- 6 fresh baby artichokes
- 1 tablespoon lemon juice
Salmon Pot Pie Casserole
By LRay
Better Homes and Gardens, May 2016, page 113
- 1 recipe Cornmeal Biscuits
- 1 egg, lightly beaten
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 medium leeks, washed and white and light green parts chopped (1 cup)
- 8 ounces shiitake or cremini mushrooms, stemmed and halved or quartered if large (3 cups)
- 3 cloves garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/4 cup whipping cream
- 1 1/2 cups fresh or frozen peas
- 2 large carrots, thinly sliced
- 1 cup broccoli florets
- 1 pound salmon fillet, skinned and cut into 1-inch cubes
- 3 tablespoons chopped fresh dill weed
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup shortening
- 1 cup buttermilk
Tropical-Fruit Ambrosia Gelee
By LRay
Martha Stewart Living, October 2015, page 113
- 1 1/4 cups fresh pineapple juice
- 1 cup canned unsweetened coconut milk
- 3 packages (1/4 ounce each) unflavored powdered gelatin
- 2 cups heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1/3 cup sugar
- 1 1/2 cups plain Greek yogurt
- 1/2 cup sweetened flaked coconut
- 1 1/2 ounces dried papaya, cut into 1/4-inch pieces (1/4 cup)
- 1 jar (10 ounces) Maraschino cherries, drained, stemmed, and halved
- Nonstick cooking spray
- Fresh pineapple wedges, for serving (optional)
Grilled Mahi-Mahi Tacos
By LRay
Grilled Mahi-Mahi Tacos A California classic, these tacos rely on quality fish—and a boost from a dry rub—to...
- 5 plum tomatoes, seeded, chopped
- 1/2 small yellow onion, finely chopped
- 4 scallions, white and light-green parts only, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1 teaspoon fresh lemon juice
- 1 teaspoon chopped fresh oregano
- 1 jalapeño, stemmed, seeded, minced
- Kosher salt and freshly ground black pepper
Italian Squash Pie
By LRay
Preparation Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perf...
- 1 (8-ounce) can refrigerated crescent rolls
- 2 teaspoons Dijon mustard
- 1/4 cup butter or margarine
- 1 1/2 pounds yellow squash (about 4 cups), thinly sliced*
- 1 medium onion, chopped
- 1 garlic clove, pressed
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh or 1/2 teaspoon dried basil
- 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
- 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 large eggs
- 1/4 cup milk
- 2 cups (8 ounces) shredded mozzarella cheese
- Garnishes: fresh oregano sprigs, sliced yellow squash
Egg Salad Tartines with Mixed Herbs
By LRay
Bon Appetit, August 2016, page 76
- 1 large egg yolk
- 2 teaspoons Dijon mustard
- Kosher salt
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 4 teaspoons apple cider vinegar
- 1/2 teaspoon hot sauce
- Freshly ground black pepper
- 8 large eggs
- Kosher salt, freshly ground pepper
- 4 pieces focaccia or slices country-style bread, toasted
- 2 scallions, very thinly sliced
- 1/4 cup torn basil leaves
- 1/4 cup torn dill fronds
- 2 tablespoons 1/2-inch pieces chives
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
- Olive oil (for drizzling)