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Avocado, Radish and Basil Soup

Avocado, Radish and Basil Soup

By

Directions Scoop flesh from avocados and puree with water, salt, and basil in a blender until smooth

  • 2 chilled avocados (7 to 8 ounces each)
  • 3 cups cold water
  • 1 1/2 teaspoons coarse salt
  • 1 1/2 cups basil leaves
  • 3 trimmed large radishes
  • Freshly ground pepper
  • Julienned radish and basil leaves (optional)
0/5 (0 Votes)

Pecan Pie Muffins

Pecan Pie Muffins

By

If you love Pecan Pie you will love these muffins! I make these muffins at least once every two weeks! I take them ...

  • 1 cup pecans, chopped
  • 1 cup brown sugar, firmly packed
  • 1/2 cup flour
  • 2 large eggs
  • 1/2 cup butter, melted
  • 1 Teaspoon Vanilla
4.4/5 (46 Votes)

“Tater Tots” with Spicy Mayonnaise

“Tater Tots” with Spicy Mayonnaise

By

Bon Appetit, May 2014, page 22

  • spicy mayonnaise
  • 1 cup mayonnaise
  • 1 teaspoon adobo sauce from canned chipotles in adobo
  • 1 teaspoon gochujang (Korean hot pepper paste)
  • 1/4 teaspoon hot smoked Spanish paprika (optional)
  • Kosher salt and freshly ground black pepper
  • “Tater Tots"
  • 3 medium russet potatoes (about 2 lb.), scrubbed
  • 2 scallions, chopped
  • 1/2 cup seasoned Italian breadcrumbs
  • 1/4 cupheavy cream
  • 1 tablespoon sour cream or plain yogurt
  • 1 tablespoon unsalted butter, room temperature
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons kosher salt, plus more
  • 2 tablespoons grated Parmesan, plus more
  • 2 large eggs, beaten to blend
  • Vegetable oil (for frying; about 3 cups)
4.5/5 (14 Votes)

Olive Oil Poppy Seed Cake with Goat Cheese Panna Cotta and Fresh Berries

Olive Oil Poppy Seed Cake with Goat Cheese Panna Cotta and Fresh Berries

By

The Local Palate, May 2015, page 63

  • Cake
  • 1 3/4 cups sugar
  • 1 1/3 cups olive oil
  • 1 1/4 cups milk
  • 3 eggs
  • Zest of 1 orange
  • 1/3 cup orange juice
  • 1/4 cup Cointreau
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup poppy seeds
  • Panna Cotta
  • 4 cups heavy cream
  • 2 1/4 cups milk
  • 1 cup sugar
  • 8 sheets gelatin, bloomed in ice water
  • 1/2 cup chèvre
  • Pinch salt
  • Fresh black pepper
  • Berries
  • 1 pint strawberries
  • 1/2 cup sugar
  • 2 teaspoons lemon juice
4.6/5 (14 Votes)

Springerle (Holiday Springerle)

Springerle (Holiday Springerle)

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From King Authur Flour

  • 3 large eggs
  • 1/2 teaspoon salt
  • 3 1/2 cups confectioners' sugar
  • 1/4 to 1/2 teaspoon anise oil, lemon oil, or flavor of your choice
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • anise seed (optional)
4.4/5 (10 Votes)

Methodist Cake

Methodist Cake

By

Cake: Sift together flour, sugar, cocoa, salt and soda

  • CAKE:
  • 2 Cups Flour
  • 2 Cups Sugar
  • 1/2 Cup Cocoa
  • 1 Teaspoon Salt
  • 1 Tablespoon Baking Soda
  • 2 Eggs
  • 1 Cup Buttermilk
  • 1 Cup Wesson Oil
  • 1 Cup Boiling Water
  • 1 Teaspoon Vanilla
  • ICING:
  • 1/3 Cup Buttermilk
  • 1 Stick Butter
  • 1 (1 Pound Box) Powdered Sugar
  • 4 Tablespoons Cocoa
  • 1/2 Cup Nuts
4.4/5 (8 Votes)

Boozy Peach Shortcakes with Sweet Cream

Boozy Peach Shortcakes with Sweet Cream

By

Southern Living, June 2015, Page 101

  • 6 fresh peaches, sliced
  • 1/3 cup peach schnapps
  • 2 tablespoons fresh lime juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon granulated sugar
  • 1/4 cup loosely packed fresh mint leaves, torn
  • Pinch of kosher salt
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar
  • 6 refrigerated jumbo biscuits (from a 16.3-oz. can)
  • 1 large egg, lightly beaten
  • 3 teaspoons Demerara sugar
4.4/5 (11 Votes)

Coq au Vin (Southern Living)

Coq au Vin (Southern Living)

By

Southern Living, December 2014, page 188

  • Kosher salt
  • Freshly ground black pepper
  • 6 chicken leg quarters (4 to 5 lb.)
  • 2 tablespoons olive oil
  • 12 (1-oz.) bacon slices, cut into 1/2-inch pieces
  • 2 (8-oz.) packages fresh cremini mushrooms, chopped
  • 2 celery ribs, chopped
  • 1 medium-size yellow onion, chopped
  • 2 garlic cloves, chopped
  • 1 (6-oz.) can tomato paste
  • 3 cups dry white wine
  • 1 (32-oz.) container reduced-sodium chicken broth
  • 6 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 1 (6-oz.) package baby carrots
  • 1 tablespoon butter
4.6/5 (11 Votes)

Greek Eggplant Fries

Greek Eggplant Fries

By

Better Homes and Gardens, September 2016, page 90

  • Nonstick cooking spray
  • 3 ounces feta cheese, crumbled
  • 1 5.3 ounce container plain Greek yogurt
  • 2 tablespoons finely chopped fresh oregano
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 large eggplant (1 1/2 pounds), peeled if desired
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup all-purpose flour
  • 3 eggs, lightly beaten
  • 2 cups panko bread crumbs
  • 2/3 cup grated Parmesan cheese
  • 3/4 cup purchased olive tapenade or bruschetta topper (optional)
4.7/5 (3 Votes)

Honey-Hazelnut Financiers

Honey-Hazelnut Financiers

By

Bon Appetit, May 2014, page 108

  • 10 tablespoons unsalted butter, plus more, room temperature, for pans
  • 1 1/4 cups skin-on hazelnuts, divided
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 anilla bean, split lengthwise
  • 2 tablespoons honey, preferably raw
  • 3 large egg whites
  • 3/4 cup(packed) dark brown sugar
4.4/5 (8 Votes)