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Caramelized Pear and Blue Cheese Quiche

Caramelized Pear and Blue Cheese Quiche

By

Better Homes and Gardens, Our Best Recipes 2016, Winter 19

  • 1 recipe Deep-Dish Pastry Shell
  • 3 medium firm pears
  • 2 tablespoons unsalted butter
  • 1 tablespoon sugar
  • 1/2 cup crumbled blue cheese
  • 6 large eggs
  • 2 cups plain fat-free greek yogurt
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon ground nutmeg
  • Crumbled blue cheese
  • Fresh sage leaves (optional)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 8 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten
  • 1/4 cup cold water
4.6/5 (8 Votes)

Ambrosia Cake Royale

Ambrosia Cake Royale

By

This is a wonderful Recipe

  • CAKE:
  • 2 & 1/4 Cup of FLOUR
  • 1 Teaspoon BAKING POWDER
  • 1 Teaspoon BAKING SODA
  • 1/3 Teaspoon SALT
  • 1 Cup SUGAR
  • 1 Cup PECANS
  • 1 Cup FLAKED COCONUT
  • 1/2 Cup PINEAPPLE TIDBITTS Drained
  • 1/2 Cup MARISCHINO CHERRIES (Drained & Coarsely Chopped)
  • 2 Tablespoons Grated ORANGE RIND
  • 2 EGGS Beaten
  • 1 Cup BUTTER MILK
  • 3/4 Cup VEGATABLE OIL
  • HOT AMBROSIA SAUCE:
  • 1 (11 oz.) can mandarin oranges, drained
  • 1/2 c. chopped pecans
  • 1/2 c. pineapple tidbits, drained
  • 1/4 c. maraschino cherries, drained and coarsely chopped
  • 1/2 c. flaked coconut
  • 1 1/4 c. sugar
  • 1/4 c. plus 2 tbsp. milk
  • 1/4 c. butter
  • Pinch of baking soda
0/5 (0 Votes)

Pioneer Vinegar Pie

Pioneer Vinegar Pie

By

This desert gets its apple-pie-like flavor from cider vinegar, a technique used in coveed wagon days, when fresh pr...

  • Test-Kitchen Piecrust
  • 2 tablespoons all-purpose flour, plus more for surface
  • 2 tablespoons unsalted butter
  • 1/2 cup light-brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/6 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons cider vinegar
  • 1 cup plus 1 teaspoon water, divided
  • 3 large eggs, divided
  • 1 tablespoon turbinado sugar or sanding sugar
  • Vanilla ice cream, for serving
0/5 (0 Votes)

Slow-Braised Collard Greens

Slow-Braised Collard Greens

By

The Local Palate, February 2015, Page 78

  • 10 slices bacon, diced
  • 2 onions, diced medium
  • 3 tablespoons garlic, chopped
  • 1 1/2 cups brown sugar
  • 1 cup apple cider vinegar
  • 5 pounds collard greens (or mustard, turnip, etc.), washed and chopped
  • 1 quart chicken or pork stock
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons salt
  • 1/2 tablespoon pepper
4.8/5 (9 Votes)

Canal House Lentils

Canal House Lentils

By

Bon Appetite, January 2014, page 40

  • 2 tablespoons olive oil
  • 1 medium leek, white and pale-green parts only, finely chopped
  • 1 clove garlic, thinly sliced
  • 1 tablespoon tomato paste
  • 1 cup green lentils, preferably French
  • 2 tablespoons reduced-sodium soy sauce
  • Kosher salt and freshly ground black pepper
  • Thinly sliced scallions (optional; for serving)
4.8/5 (9 Votes)

Pinata Punch Freeze

Pinata Punch Freeze

By

Southern Living, July 2016, page TX10

  • 1 cup green tea ice cream
  • 1/4 cup whole milk
  • 2 Tablespoons Honey Divided
  • 1/4 cup whipped cream (optional)
4.6/5 (7 Votes)

Mediterranean Vegetable Soup with Couscous

Mediterranean Vegetable Soup with Couscous

By

Martha Stewart Living, September 2016, page 82

  • 2 tablespoons couscous
  • 1 tablespoon mild harissa
  • 1/3 cup very thinly sliced zucchini
  • 1/2 cup chickpeas, drained and rinsed
  • 1/4 cup halved cherry tomatoes
  • 1 tablespoon packed basil leaves, torn if large
5/5 (1 Votes)

Lobster Cocktail Parfaits

Lobster Cocktail Parfaits

By

The Local Palate, December 2014, page 62

  • 1 1/2 cups ketchup
  • 1/4 cup prepared horseradish
  • 1 teaspoon vodka
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and freshly ground black pepper
  • 2 lemons, pith and rind removed, sectioned Cocktail sauce (recipe above)
  • 2 cups cooked lobster knuckles or tail meat cut into 1/2-inch pieces
  • 3 ripe avocados, peeled, pitted, and diced
  • 1 cup cocktail sauce
  • 15 celery heart leaves
4.6/5 (15 Votes)

Watermelon Gazpacho 
with Feta Crema

Watermelon Gazpacho 
with Feta Crema

By

Bon Appetit, August 2014, page 72

  • INGREDIENTS
  • GAZPACHO
  • 1 pound seedless watermelon, rind removed, coarsely chopped (about 3 cups)
  • 1 large beefsteak tomato, coarsely chopped
  • 1 English hothouse cucumber, 
 peeled, coarsely chopped
  • 1 jalapeño, seeds removed, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons Sherry vinegar or red wine vinegar
  • Kosher salt, freshly ground pepper
  • CREMA AND ASSEMBLY
  • 1/4 cup almonds
  • 2 ounces feta, preferably French sheep’s milk, crumbled (about 1/2 cup)
  • 1/4 cup sour cream
  • 3 tablespoons whole milk
  • 3/4 pound seedless watermelon, rind removed, cut into 1/2" pieces (about 2 cups)
  • 1/2 English hothouse cucumber, peeled, cut into 1/2" pieces
  • Olive oil (for serving)
  • Flaky sea salt (such as Maldon)
  • Freshly ground black pepper
4.7/5 (3 Votes)

One-Pot Shrimp and Grits

One-Pot Shrimp and Grits

By

Southern Living DECEMBER 2013, page 172

  • 8 ounces andouille sausage, diced
  • 3 tablespoons olive oil
  • 1 1/4 pounds peeled, large raw shrimp, deveined
  • 1 medium-size sweet onion, chopped
  • 2 celery ribs, chopped
  • 3 garlic cloves, sliced
  • 1 cup dry white wine
  • 6 cups organic vegetable broth
  • 1 (14 1/2-oz.) can fire-roasted diced tomatoes, drained
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/2 cup chopped green onions
  • 1 1/2 teaspoons Cajun seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups uncooked regular grits
  • 2 tablespoons chopped fresh oregano
  • Garnish: fresh oregano sprigs
4.5/5 (13 Votes)