LRay's profile page
Recipes
Aromatic Shrimp and Noodle Medicine Soup
By LRay
Bon Appetit, March 2016, page 46
- Broth
- 6 whole cloves
- 6 green cardamom pods
- 4 star anise pods
- 3 dried chiles de árbol
- 2 3-inch cinnamon sticks
- 2 teaspoons black peppercorns
- 1 bunch cilantro
- 3 medium shallots, halved through root ends
- 5 garlic cloves, smashed
- 2 6-inch pieces lemongrass, tough outer layer removed, lightly smashed
- 1 4-inch piece ginger, peeled, sliced 1/2-inch thick
- 12 cups low-sodium chicken broth
- 1 tablespoon fish sauce
- Kosher salt, freshly ground pepper
- Paste
- 1/2 cup cashews
- 1 medium shallot, chopped
- 1 Fresno chile, chopped
- 1 3-inch piece lemongrass, tough outer layer removed, finely chopped
- 1 1-inch piece ginger, peeled, finely chopped
- 1 tablespoon dark brown sugar
- 1 tablespoon shrimp paste with bean oil
- 2 tablespoons vegetable oil
- Assembly
- 4 12-ounce packages ramen noodles
- 1 pound shrimp, peeled and deveined
- 8 ounces mung bean sprouts
- 4 scallions, thinly sliced on a diagonal
- Fresh tender herbs (such as Thai basil, cilantro, and/or mint)
- Freshly ground black pepper
- Chili oil and lime wedges (for serving)
Butterscotch Pie with Meringue
By LRay
For Filling: Mix together Brown Sugar, corn starch, salt, evaporated milk, egg yolks, & milk
- For Meringue:
- 1 Baked Flaky Pie Crust
- 3 egg whites
- 1/4 Teaspoon Cream of Tarter
- 1/4 Cup Granulated Sugar
- For Filling:
- 1 Cup Packed Brown Sugar
- 1/2 cup corn starch
- 1/2 teaspoon salt
- 1 12-ounce can evaporated milk
- 3 egg yolks
- 1 cup milk
- 3 Tablespoons butter
- 1 teaspoon vanilla extract.
Roasted Salmon with Herbs & Yogurt
By LRay
Better Homes and Gardens, Our Best Recipes 2016, Spring page 27
- 2 1/2 pounds salmon fillet
- Sea salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons dried oregano, crushed
- 1 lemon
- 1 cup plain Greek yogurt
- 1/2 English cucumber, finely chopped (1 1/2 cups)
- 3 tablespoons minced shallots
- 2 tablespoons chopped Italian parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh dill weed
- 2 tablespoons chopped fresh basil
- Pinch crushed red pepper
Butterscotch Banana Pudding Pie
By LRay
Southern Living JULY 2013, Page 86
- 74 vanilla wafers (1 [11-oz.] package), divided
- 1/2 cup finely chopped toasted pecans
- 1/2 cup butter, melted
- 2 (1.4-oz.) chocolate-covered toffee candy bars, finely chopped
- 2 large ripe bananas, sliced
- Butterscotch Filling
- 4 large egg whites
- 1/2 cup sugar
Herbed Buttermilk Ranch Dressing
By LRay
Southern Living, February 2015, page 110
- 3 (1-lb.) packages fresh collard greens
- 12 smoked bacon slices, chopped
- 2 medium-size yellow onions, chopped
- 3 garlic cloves, minced
- 3 cups reduced-sodium chicken broth
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 (12- to 16-oz.) smoked ham hock
- Kosher salt
- Freshly ground black pepper
Curry-Dusted Scallops with Fennel-Apple Broth
By LRay
Recipes & Menus | recipes Curry-Dusted Scallops with Fennel-Apple Broth Dredging the scallops in curry powder ...
- 1 medium fennel bulb, with some stalks and fronds
- 2 medium tart apples, divided
- 4 cups apple cider
- 2 medium shallots, sliced
- 12 large sea scallops, side muscle removed, patted dry
- Kosher salt, freshly ground pepper
- 2 1/2 teaspoons curry powder, divided
- 2 tablespoons olive oil, divided
- 1/2 teaspoon (or more) apple cider vinegar
- 1 tablespoon chopped fresh chives
Greek Chicken with Cucumber Salad
By LRay
Better Homes & Gardens, December 2013, page 154
- 4 cloves garlic, minced
- 1 teaspoon dried oregano, crushed
- 1 teaspoon finely shredded lemon peel
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 pounds bone-in chicken breast halves, skinned (3 to 4 breast halves)
- 1/2 cup reduced-sodium chicken broth
- 1 large cucumber (about 12 ounces)
- 1 6 ounce container plain fat-free Greek yogurt
- 1 tablespoon chopped fresh mint
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Lemon wedges
- Snipped fresh parsley
- Finely shredded lemon peel
Cold Sesame Noodles with Summer Vegetables
By LRay
Cold Sesame Noodles with Summer Vegetables We like vegetarian mains in summer; for a heartier dish, add shredded r...
- 1/3 cup unseasoned rice vinegar
- 1/3 cup vegetable oil
- 1 tablespoon Sriracha (hot chili sauce)
- 1 tablespoon toasted sesame oil
- 8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)
- Kosher salt, freshly ground pepper
- 8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles
- 1 cup (loosely packed) cilantro leaves with tender stems
- 3 scallions, thinly sliced
- 1 tablespoon black or white sesame seeds
Cucumber Sandwich
By LRay
In a shallow bowl, allow the cucumber slices to soak in the vinegar for about 30 minutes
- 1/4 to 1/2 white wine vinegar
- 4 ounces cream cheese
- 1/4 cup finely chopped fresh herbs (flat-leaf parsley, basil, tarragon or mint)
- 8 slices white bread
- 1 piece (4 inches) English cucumber, very thinly sliced into rounds
- 2 radishes, trimmed and very thinly sliced
- 2 Tablespoons softened herbed butter (use rosemary)
- Paprika for Garnish
Rabbit and Dumplins
By LRay
The Local Palate, February 2015, Page 48
- The Rabbit
- 1 3–3 1/2-pound rabbit
- Salt and pepper
- 6 cups onions, in 1-inch dice, divided
- 1 cup leeks, chopped, divided
- 4 cups celery, in 1-inch dice, divided
- 1 bunch thyme
- 3 bay leaves
- 8 black peppercorns
- 1 tablespoon unsalted butter
- 1/4 cup all-purpose flour
- 10 cloves garlic, minced
- 6 dashes hot sauce
- 2 tablespoons chopped parsley
- 2 tablespoons chopped tarragon
- 2 tablespoons chopped chives
- Dumplings
- 3 cups White Lily self-rising flour
- 3/4 teaspoon salt
- 4 1/2 tablespoons unsalted butter, cold
- 1 cup buttermilk (or just enough to make dough stick together)