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Recipes
Maritime Chicken
By LRay
From The Cranberry Connection cookbook by Beatrice Ross Buszek of Nova Scotia
- 3 lbs chicken parts, on bone
- 1 ⁄2 cup flour
- salt
- 4 tablespoons butter
- 1 1⁄2 cups cranberries
- 3 ⁄4 cup sugar
- 1 ⁄4 cup onion, chopped
- 3 ⁄4 cup orange juice
- 1 teaspoon orange peel, grated
- 1 ⁄4 teaspoon ginger
- 1 ⁄4 teaspoon cinnamon
Satsuma Dreamsicle Ice Cream
By LRay
| The Local Palate, January 2016, page 55
- Ice Cream Base
- 3 1/2 cups sweetened condensed milk
- 3 cups evaporated milk
- 2 cups heavy cream
- 2 cups satsuma juice
- 1/4 teaspoon almond extract
- Salt to taste (approximately 1 tablespoon)
- Satsuma Swirl (recipe follows)
- Satsuma Swirl
- 7-8 satsumas, peeled
- 1/3 cup water
- 3/4 cup granulated sugar
Indian-Spiced Chicken with Chickpeas and Spinach
By LRay
Bon Appetit, February 2014, page 75
- 1 tablespoon vegetable oil
- 6 bone-in chicken legs (thigh and drumstick), skin removed
- Kosher salt
- 1 tablespoonun salted butter
- 2 large onions, thinly sliced t
- 4 garlic cloves, chopped
- 1 1/2 tablespoonsgrated peeled ginger
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 15-ounce can chickpeas, rinsed
- 2 cups(or more) low-sodium chicken broth
- 5 ounces baby spinach (about 8 lightly packed cups)
- 1/4 cup Greek yogurt
- 1/4 cup fresh cilantro leaves with tender stems
Broiled Cornish Hens
By LRay
Heat broiler. Cut back bone from each hen with kitchen shears, spread hens flat and cut in half through breastbone...
- 1 Cornish Hens (1 1/4 Pounds Each)
- 1 Teaspoon Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 1/4 Cup Low Fat Sour Cream or Yogurt
- 2 Tablespoons Vegetable Oil
Lavender-Honey Scones
By LRay
Better Homes and Gardens, Our Best Recipes 2016, Spring page 27
- 3/4 cup whipping cream
- 2 tablespoons honey
- 1 tablespoon dried lavender buds
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 6 tablespoons butter
- 1/4 teaspoon salt
- 1 egg, lightly beaten
- Whipping cream
- Honey (optional)
Brown Sugar-Bourbon Ice Cream
By LRay
Brown Sugar-Bourbon Ice Cream This ice cream is also delicious with pecan pie
- 1 cup whole milk
- 3/4 cup heavy cream
- 1/2 cup (packed) dark brown sugar
- 6 large egg yolks
- 2 tablespoons sugar
- 1/8 teaspoon kosher salt
- 1 tablespoon (or more) bourbon
- 1/2 teaspoon vanilla extract
Cinderella Pumpkin Cake
By LRay
by Vernette Hill in the Big Spring Herald, November 24, 2013
- Cake:
- 2 Cups sugar
- 4 eggs
- 1 cup salad oil
- 2 cups sifted flour
- 2 teaspoons soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 cups canned pumpkin
- Coachmna's Icing
- 1 (3 ounce) package cream cheese
- 1 pound box powdered sugar
- 1 stick margarine
- 1 teaspoon vanilla
Carla's Tomato Soup
By LRay
Bon Appetit, September 2016, page 110
- 6 tablespoons olive oil, divided
- 6 medium shallots, thinly sliced
- 1 medium fennel bulb, thinly sliced
- Kosher salt
- 1 teaspoon fennel seeds
- 2 teaspoons smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 28-ounce cans whole peeled San Marzano tomatoes
- Freshly ground black pepper
- 3 tablespoons unsalted butter
- 6 slices thick country-style bread
- Flaky sea salt
Tuna and Butter Bean Salad
By LRay
Martha Stewart Living, September 2016, page 78
- Toppings: 1/2 cup each butter beans, rinsed and drained, oil-packed tuna; thinly sliced celery, torn croutons (for recipe see page 80).
- Tomato Vinaigrette: 1 tablespoon red-wine vinegar, 1/2 teaspoon /Dijon mustard, 2 tablespoons extra-virgin olive oil, 2 tablespoons quartered cherry tomatoes, salt and pepper to taste.
Bulgar Salad with Chickpeas, Feta, and Mint
By LRay
Directions 1. In a medium saucepan bring water to boiling
- 1 1/2 cups water
- 1 cup bulgur
- 1 teaspoon salt
- 2 tablespoons olive oil
- 8 cloves garlic, thinly sliced
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon finely shredded lime peel
- 3 tablespoons lime juice
- 1 teaspoon cracked black pepper
- 3 cups shredded purchased roasted chicken
- 1 15-ounce can chickpeas or cannellini beans (white kidney beans), rinsed and drained
- 1 cup chopped orange, red and/or yellow sweet pepper
- 4 ounces feta cheese, cubed (about 1 cup)
- 1 cup coarsely chopped fresh flat-leaf Italian parsley
- 1 cup coarsely chopped fresh mint