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Potato Hash with Creme Fraiche

Potato Hash with Creme Fraiche

By

Southern Living, May 2016, page 111

  • 1 cup creme fraiche or sour cream
  • 2 tablespoons water
  • 1 teaspoon lemon zest plus 1 tsp. fresh lemon juice (1 lemon)
  • 2 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 1/2 pounds Yukon gold potatoes, cut into 1/2-inch dice
  • 5 tablespoons olive oil, divided
  • 1 large yellow onion, thinly sliced
  • 1 red bell pepper, cut into 1/2-inch dice
  • 1 tablespoon roughly chopped fresh flat-leaf parsley
4.5/5 (4 Votes)

Baked French Toast with Pecan Crumble

Baked French Toast with Pecan Crumble

By

Bon Appetit, December 2013, page 78

  • 1 pound loaf challah, sliced 1” thick
  • Unsalted butter, room temperature (for baking dish)
  • 4 large eggs
  • 4 large egg yolks
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • Pecan Crumble and assembly
  • 1/2 cup pecans
  • 2 tablespoons chilled unsalted butter, cut into pieces
  • 2 tablespoon slight brown sugar
  • 1/4 teaspoon kosher salt
  • Blackberry Syrup
4.8/5 (10 Votes)

Caramel Corn

Caramel Corn

By

Melt one stick butter in large aluminum pan

  • 6 & 1/2 Quarts Popped Corn
  • 2 Cups Dry Roasted Peanuts
  • 2 cups brown sugar, firmly packed
  • 1/2 cup Karo® light corn syrup
  • 3 sticks Butter
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/2 tsp baking soda
4.5/5 (26 Votes)

Lentil Patties with Lettuce and Yogurt

Lentil Patties with Lettuce and Yogurt

By

Martha Stewart Living, Jan/Feb 2014, page 70

  • 1/2 cup plus 2 tablespoons dried French green lentils
  • Coarse salt
  • 1 small red onion, half finely diced (1/2 cup), half thinly sliced
  • 2 large eggs, lightly beaten
  • 1 cup fresh breadcrumbs
  • 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 head lettuce, such as oak leaf, Bibb, or escarole, leaves separated
  • 1/2 cup plain yogurt
  • Cayenne pepper, for serving
  • 8 to 12 caper berries, for serving
4.2/5 (5 Votes)

Little Gem, Feta, and Cumin Salad

Little Gem, Feta, and Cumin Salad

By

Little Gem, Feta, and Cumin Salad Little Gem lettuce is like a cross between baby romaine and butter lettuce

  • 2 1/4 cups feta, preferably Bulgarian (about 10 ounces), crumbled, divided
  • 1 cup plus 3 tablespoons plain whole-milk yogurt
  • 1 teaspoon ground cumin
  • 1 teaspoon finely grated lemon zest
  • 1 small garlic clove, chopped
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon cumin seeds
  • 1 1/2 pounds Little Gem lettuce or hearts of romaine, stemmed and torn by hand
  • 2 tablespoons fresh oregano leaves
0/5 (0 Votes)

Betty's Ice Box Cake

Betty's Ice Box Cake

By

The recipe received from Sarah Thomas

  • One Package Baker’s GERMAN SWEET CHOCOLATE
  • 2 Cups BUTTER
  • 3 EGGS Separated
  • 3/4 ¾ Cup CONFECTIONER’S SUGAR
  • 1 Teaspoon VANILLA
  • 1 Cup CHOPPED PECANS
  • 1 Purchased POUND CAKE (10 ½ ounce)
  • WHIPPED CREAM
0/5 (0 Votes)

Meme’s Fried Chicken

Meme’s Fried Chicken

By

“Fried chicken and cornbread are about as deeply rooted in Southern culture as kudzu and sweet tea

  • 1 4-pound chicken, cut into pieces
  • Coarse salt and freshly ground black pepper
  • 2 cups all-purpose flour, plus more if needed
  • 1/4 teaspoon cayenne pepper
  • 2 cups solid vegetable shortening for frying, plus more if needed
  • 2 tablespoons unsalted butter
  • 2 cups chicken stock
4.6/5 (8 Votes)

Roasted Sweet Potatoes and Pears

Roasted Sweet Potatoes and Pears

By

The Local Palate, Novmeber 2013, page 74

  • 2 pounds sweet potatoes, cubed
  • 1 1/2 tablespoons extra-virgin coconut oil*
  • 2 teaspoons brown sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 pears
  • 2 teaspoons lemon juice
  • 3 tablespoons dried cranberries, rehydrated in hot water and drained
  • 1/4 cup pecan halves, roughly chopped
  • 1 tablespoon balsamic vinegar
  • Extra-virgin coconut oil has amazing health benefits and delicious flavor. You can substitute olive oil, but I highly recommend coconut—it’s available at many large grocery stores.
4.7/5 (7 Votes)

Butter-Basted Salmon with Hazelnut Relish

Butter-Basted Salmon with Hazelnut Relish

By

Preheat oven to 400°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 mi...

  • 1/2 cup blanched hazelnuts
  • 1 garlic clove, chopped
  • 1 cup(packed) fresh cilantro leaves with tender stems
  • 1/2 cup(packed) fresh flat-leaf parsley leaves with tender stems
  • 1 tablespoon capers
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup olive oil
  • Kosher salt
  • 1 tablespoonv egetable oil
  • 4 6-oz. pieces skin-on salmon fillets
  • 2 tablespoons unsalted butter, cut into pieces
  • 2 heads Little Gem or other small lettuce, leaves separated
4.5/5 (6 Votes)

Long Island Duck, Carrots, Mustard Greens, and Sour Cherry Jus

Long Island Duck, Carrots, Mustard Greens, and Sour Cherry Jus

By

The Local Palate, June/July 2014, page 55

  • For Carrot Foie Purée
  • 2 cups carrots, peeled, diced, and caramelized
  • 1 cup shallots, julienned
  • 1/4 cup freshly juiced carrot
  • 1/4 bunch thyme
  • Chicken stock as needed
  • 1 tablespoon foie gras, chopped
  • For Sour Cherry Jus
  • 1 −2 tablespoons oil or butter
  • 1 cup shallots, chopped
  • 1 bunch thyme
  • 1 pinch salt
  • 1 cup cherries, pitted and stemmed
  • 1/4 cup red wine
  • 2 cups chicken reduction
  • Cherry vinegar as needed (can use red wine vinegar)
  • For Long Island Duck Breast
  • 2 branches thyme, freshly picked and divided
  • 2 cloves garlic, 1 minced and 1 whole
  • Sprinkle Espelette powder (or preferred chili powder)
  • 12-ounce Long Island duck breast
  • Olive oil as needed
0/5 (0 Votes)