Menu Enter a recipe name, ingredient, keyword...

LRay's profile page

Recipes

Bacon-Filled Medjool Dates

Bacon-Filled Medjool Dates

By

Directions 1. Preheat oven to 375 degrees F

  • 6 slices bacon
  • 1/2 cup whole almonds or pecan halves, toasted and chopped
  • 1/2 cup finely shredded Manchego or Parmesan cheese (2 ounces)
  • 24 unpitted whole medjool dates (about 1 pound)
  • 3 tablespoons honey
  • 1 teaspoon snipped fresh thyme
4.5/5 (17 Votes)

Shakshuka

Shakshuka

By

Better Homes and Gardens, September 2016, page 77

  • 2 tablespoons olive oil
  • 1 large onion, chopped (1 cup)
  • 1 large red sweet pepper, seeded and chopped
  • 1 jalapeno chile pepper, stemmed, seeded, and chopped
  • 3 cloves garlic, sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 28 ounce can whole plum tomatoes with juices, coarsely chopped
  • 6 eggs
  • Feta cheese, crumbled
  • Fresh cilantro and/or oregano
4/5 (2 Votes)

Chilaquiles with Blistered Tomatillo Salsa and Eggs

Chilaquiles with Blistered Tomatillo Salsa and Eggs

By

Bon Appetit, July 2015, page 98

  • 2 tablespoons vegetable oil, plus more for grill
  • 2 pounds tomatillos (about 20 medium), husks removed, rinsed
  • 2 jalapeños
  • 1 large white onion, quartered through root end
  • 2 tablespoons fresh lime juice
  • Kosher salt and freshly ground black pepper
  • 4 large eggs
  • 1 15-ounce can black beans, rinsed
  • 1 10-ounce bag yellow corn tortilla chips
  • 1/2 cup plain Greek yogurt
  • 2 ounces ricotta salata (salted dry ricotta), crumbled
  • Hot sauce and cilantro leaves
4.8/5 (5 Votes)

Coconut Pudding

Coconut Pudding

By

Southern Living, December 2014, page 155

  • 1 cup sugar
  • 5 tablespoons cornstarch
  • 1/4 teaspoon table salt
  • 1 3/4 cups milk
  • 1 1/2 cups heavy cream
  • 1 (13.5-oz.) can unsweetened coconut milk
  • 1/4 cup butter, cut into 1/2-inch pieces
  • 2 teaspoons vanilla bean paste
  • Sweetened whipped cream
  • Garnish: toasted flaked coconut
4.6/5 (18 Votes)

High Hat’s Hushpuppies

High Hat’s Hushpuppies

By

The Local Palate, Feb/March 2014, page 120

  • 2 3/4 cups all-purpose flour
  • 2 1/2 cups cornmeal (we use a medium-coarse grind for added texture)
  • 2 1/2 tablespoons sugar
  • 2 1/2 teaspoons baking soda
  • 3 1/2 teaspoons baking powder
  • 2 1/2 teaspoons salt
  • 2 whole eggs and 1 egg yolk, lightly beaten
  • 2 1/2 cups buttermilk
  • 1 bunch green onions, thinly sliced
  • 1/2 white onion, grated on a box grater into a bowl to catch all of the juice
  • Vegetable or peanut oil for frying
  • Butter for serving
4.4/5 (5 Votes)

Matcha–White Chocolate Sugar Cookies

Matcha–White Chocolate Sugar Cookies

By

Bon Appetit, December 2014, page 81

  • 3/4 cup granulated sugar, divided
  • 1/2 teaspoon plus 2 Tbsp. matcha
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) plus 2 Tbsp. unsalted butter, cut into pieces, room temperature
  • 1/2 cup (packed) light brown sugar
  • 1 1/2 tablespoons honey
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons finely grated lemon zest
  • 3 ounces white chocolate, chopped
  • Ingredient Info
  • Matcha, also called green tea powder, is available at Japanese markets and some supermarkets, and online.
4.3/5 (9 Votes)

Za’atar Potato Salad

Za’atar Potato Salad

By

The Local Palate, April 2015, Page 57

  • 3 pounds small red potatoes, quartered
  • 2 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1 tablespoon Creole mustard
  • 1 cup extra virgin olive oil
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon freshly cracked pepper
  • 1 tablespoon za’atar, plus more for garnish
  • 1/4 cup pitted and halved Kalamata olives
  • 1/2 cup quartered artichoke hearts
  • 1/4 cup minced scallions
4.4/5 (8 Votes)

Heavenly Rice

Heavenly Rice

By

Drain pineapple and reserve 3/4 juice

  • 1 Can (15 1/2 ounces) Crushed Pineapple, Drained
  • 1/2 Cup Instant Rice
  • 1 Package (3 ounces) Vanilla Pudding Mix
  • 1/2 Cup Miniature Marshmallows
  • 1/3 Cup 'Chopped Nuts
  • Whipped Cream (Optional)
4.6/5 (30 Votes)

Classic Shortcakes

Classic Shortcakes

By

Better Homes & Gardens, June 2014, page 140, Nutrition Facts (Classic Shortcakes)Per serving: 757 kcal cal

  • Classic Shortcakes:
  • 1/4 cup unsalted butter, cut into small cubes
  • 1/4 cup shortening
  • 1 1/4 cups cake flour
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar, separated
  • 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 teaspoon turbinado sugar
  • 2 cups sliced fresh strawberries
  • 2 tablespoons lemon juice
  • Sweetened Whipped Cream:
  • 1 1/2 cups whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla
4.4/5 (17 Votes)

Beet Dip with Cotija Cheese

Beet Dip with Cotija Cheese

By

You'll love serving this colorful Beet Dip, crafted by Bon Appétit Executive Chef Mary Nolan and complemented by S

  • 4 medium beets (about 1 lb.), greens removed, scrubbed
  • 2 Tbsp. olive oil, divided, plus more for drizzling
  • 3/4 tsp. kosher salt, divided
  • 1/4 tsp. freshly ground black pepper
  • 1/4 cup toasted pine nuts
  • 1/4 cup cilantro leaves and tender stems, plus more for garnish
  • 1/2 tsp. ground coriander
  • 2 Tbsp. thinly shaved cotija cheese
  • 1 bag STACY'S® SIMPLY NAKED® Pita Chips
4.6/5 (8 Votes)