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No Bake Ice Box Cake

No Bake Ice Box Cake

By

From the Kitchen of Betty N

  • 1 Package Baker's German Sweet Chocolate
  • 1/2 Cup Butter
  • 3 Eggs, Separated
  • 3/4 Cup Confectioner's Sugar
  • 1 Teaspoon Vanilla
  • 1 Cup Chopped Pecans
  • 1 10 1/2-Ounce Ready-Made Pound Cake
  • Whipped Cream
4.5/5 (40 Votes)

Grilled Ratatouille Muffaletta

Grilled Ratatouille Muffaletta

By

Step 1 In a colander, toss eggplant with 3/4 teaspoon salt

  • 1 medium eggplant, sliced into 1/2-inch rounds
  • Coarse salt
  • 1/2 cup pitted mixed olives, such as Kalamata and Cerignola
  • 2 pepperoncini, stemmed
  • 1/2 cup fresh parsley
  • 1/4 cup mayonnaise
  • 1/4 cup olive oil, plus more for grilling
  • 4 small tomatoes (1 pound), sliced into 1/2-inch rounds
  • 1 medium zucchini, cut lengthwise 1/4-inch-thick
  • 1 jar (12 ounces) roasted red peppers, patted dry
  • 1 (8-inch) round loaf rustic bread, split horizontally and hollowed out
4.4/5 (7 Votes)

Spiced Lamb Burger

Spiced Lamb Burger

By

Bon Appetit, July 2014, page 62

  • 2 1/2 pounds ground lamb, preferably shoulder
  • 1 medium onion, very finely chopped
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon ground coriander
  • 3/4 teaspoonground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoon freshly ground black pepper
  • 1/4 cup olive oil, plus more for grilling
  • 8 thick medium pita breads with pockets
4.6/5 (5 Votes)

Cauliflower Ragu

Cauliflower Ragu

By

The Southern Palate, November 2014, page 54

  • 1 head cauliflower
  • 3/4 cup olive oil, divided
  • 1/2 onion, shredded
  • 5 cloves garlic, chopped
  • 1/4 teaspoon chili flakes
  • 1 teaspoon dry oregano
  • 2 anchovy fillets
  • 1/2 cup white wine
  • 1 Pecorino Romano cheese rind
  • 1 28-ounce can whole San Marzano tomatoes, hand crushed
  • Salt and pepper to taste
  • 2 pounds fresh rigatoni, or 1 pound preferred brand of dry rigatoni (Chef Wilson uses Lazzaroli pasta, handmade in Nashville)
  • 1/2 cup Pecorino Romano, grated, plus extra for serving
4.4/5 (8 Votes)

Rabbit in the Rye

Rabbit in the Rye

By

The Local Palate, August/September 2014, page 94

  • 4 8-ounce rabbit hind legs, skinned
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 cup rye sorghum BBQ glaze (recipe below)
  • 1 tablespoon mustard seeds
  • 1 tablespoon caraway seeds, toasted
  • 2 tablespoons sorghum seeds, popped in popcorn popper or on the stove
  • Rye Berries and Carrots
  • 1 cup dry rye berries
  • 1 teaspoon salt
  • 4 cups water
  • 2 heaping tablespoons brown sugar
  • 1 tablespoon olive oil
  • 1 cup cooked wild rice, cooked according to package directions and still warm
  • 1 cup cubed carrots, blanched for 2 minutes in salt water
  • Salt and pepper to taste
  • Sorghum Rye BBQ Sauce
  • 1/4 cup Jack Daniel’s Tennessee Rye
  • 1 cup cider vinegar
  • 1 cup ketchup
  • 2 cups brown mustard
  • 2 cups sorghum
  • 1 cup packed brown sugar
  • 1 tablespoon dry ginger
  • 4 teaspoons ground cumin
  • 2 tablespoons minced fresh garlic
  • 1 tablespoon minced dry onion
  • 1 tablespoon ground toasted caraway seeds
  • 4 ounces Baker’s unsweetened chocolate, rough chopped into large chunks
4.3/5 (3 Votes)

Coconut Cream Cake

Coconut Cream Cake

By

Southern Living, April 2015, page 149

  • FILLING
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon table salt
  • 4 large egg yolks
  • 1 cup half-and-half
  • 1 cup coconut milk
  • 1 cup sweetened flaked coconut
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • CAKE LAYERS
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon table salt
  • 1/2 cup milk
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • Shortening
  • ADDITIONAL INGREDIENTS
  • 1 cup heavy cream
  • Fluffy Coconut Frosting
  • GARNISH
  • Toasted coconut shavings
4.6/5 (17 Votes)

Marshmallow Creme Divinity from Kraft Foods

Marshmallow Creme Divinity from Kraft Foods

By

This is the Divinity Recipe Used by My Granny Norma Hudgins Burchett

  • 1-1/2 cups sugar
  • 1/3 cup water
  • 1/4 tsp. cream of tartar
  • Dash of salt
  • 1 jar (7 oz.) JET-PUFFED marshmallow creme
  • 1 tsp. vanilla
  • 1 cup chopped pecans
  • Please note, not sure on time, please use a candy thermometer.
4.5/5 (31 Votes)

Smoked Salmon with Horseradish Cream

Smoked Salmon with Horseradish Cream

By

Bon Appetit, May 2015, page 130

  • Pickled Cucumber
  • 1/4 cup sugar
  • 1/4 cup malt vinegar
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon kosher salt
  • 2 small shallots, thinly sliced
  • 1 Fresno chile, thinly sliced into rings, seeds removed
  • 1 jalapeño, thinly sliced into rings, seeds removed
  • 1 small cucumber, cut into 1/2-inch spears
  • Pickled Red Onion
  • 1 dried chile de árbol
  • 1 cinnamon stick, lightly crushed
  • 3 whole cloves
  • 1 cup distilled white vinegar
  • 1/2 cup sugar
  • 1 teaspoon kosher salt
  • 1 small red onion, thinly sliced into rings
  • Horseradish Cream And Assembly
  • 3 tablespoons finely grated peeled horseradish
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons white wine vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon English mustard powder
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 6 ounces cold-smoked salmon, skin removed, cut into 1/2-inch pieces
  • Dill sprigs and parsley sprigs (for serving)
4.6/5 (10 Votes)

Moroccan Lamb Stew

Moroccan Lamb Stew

By

Make Ahead Tips The stew can be made up to 2 days ahead: Skip the degreasing step, cool to room temperature, cover,...

  • 3 lb. boneless lamb shoulder or leg, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  • 3 Tbs. grapeseed oil or vegetable oil; more as needed
  • Kosher salt and freshly ground pepper
  • 1 medium yellow onion, coarsely chopped (about 1 cup)
  • 2 medium celery stalks, coarsely chopped (about 1/2 cup)
  • 1 medium carrot, coarsely chopped (about 1/3 cup)
  • 2 medium cloves garlic, minced
  • 1 Tbs. tomato paste
  • 1 tsp. caraway seeds
  • 1/4 tsp. cayenne
  • 1 cup dry white wine
  • 2-1/2 cups homemade or lower-salt store-bought beef broth
  • 2 cups onion wedges (3/4-inch wedges)
  • 2 cups diced butternut squash (1-inch dice)
  • 1 15-oz. can chickpeas, drained and rinsed
  • 1/2 cup halved pitted green olives
  • 1/4 cup chopped preserved lemon
  • 1/4 cup chopped fresh flat-leaf parsley
4.6/5 (17 Votes)

Poached Eggs on Toast with Ramps

Poached Eggs on Toast with Ramps

By

Bon Appetit, April 2014, page 69

  • 1 poundramps
  • 1/4 cup(1/2 stick) unsalted butter
  • Kosher salt and freshly ground black pepper
  • 1 tablespoondistilled white vinegar
  • 4 large eggs
  • 4 slices1/2”-thick country-style bread
  • 2 tablespoonsolive oil, plus more for drizzling
  • 4 oz. fresh goat cheese, room temperature
  • Flaky sea salt (such as Maldon)
4.4/5 (5 Votes)