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Recipes
Almond-Cranberry Quinoa Cookies
By LRay
Almond-Cranberry Quinoa Cookies These cookies are also delicious made with dried cherries instead of cranberries
- 1 1/2 cups white whole wheat flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup sugar
- 1/4 cup (packed) light brown sugar
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup cooked quinoa, cooled
- 1 cup old-fashioned oats
- 1 cup dried cranberries
- 1/2 cup slivered unslated almonds
POTATO CHIP COOKIES
By LRay
CRUNCHY, CHEWY, BUTTERY, SALTY, AND SWEET THESE ADDICTIVE TREATS SATISFY EVERY LASK CORNER OF YOUR PALATE
- 2 sticks unsalted butter, softened
- 3/4 cup packed light-brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 4 cups coarsely crushed salted potato chips (about 10 ounces), divided
- 1 cup pecans, toasted and coarsely chopped
Fried Chicken Biscuits
By LRay
Bon Appetit, February 2014, page 112
- Chicken cutlets
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 4 skinless, boneless chicken cutlets (about 1 1/2 lb. total), pounded to 1/4” thickness
- Honey butter and assembly
- 1/2 cup(1 stick) unsalted butter, room temperature
- 1/4 cup honey
- 1/2 teaspoon kosher salt, plus more
- Vegetable oil (for frying; about 2 1/2 cups)
- 2 cups panko (Japanese breadcrumbs)
- Freshly ground black pepper
- 4 Pies-N-Thighs Biscuits (see below)
- Hot sauce (for serving)
- Pies-N-Thighs Biscuits
- 3 Teaspoons baking powder
- 2 1/2 teaspoons kosher salt
- 1 Teaspoonn sugar
- 1/4 Teaspoon Baking Soda
- 5 1/2 Cups all-purpose flour, pllus more
- 1 1/2 Cups (3 sticks) chilled unsalted butter, cut into pieces
- 1 1/2 cups chilled buttermikl
- 1 large egg, beaten to blend
Latkes with Charoset
By LRay
The Local Palate, December 2014, page 106
- Latkes
- 2 pounds russet potatoes
- 1 pound sweet onion, preferably Vidalia
- Salt, as needed
- Schmaltz or clarified butter
- Charoset
- 6 large Granny Smith apples, peeled, cored, and grated
- 2 lemons, juiced
- 1 cup walnuts, chopped
- 1 cup raisins (optional)
- 1 teaspoon cinnamon
- 1/2 cup honey, date honey, or pomegranate molasses
- 1/4 cup red wine
Caramelized Fennel, Celery, and Sardine Pasta
By LRay
Heat oil in a large straight-sided skillet over medium-high heat
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 large bulb fennel, trimmed, cored, and thinly sliced, plus 1/4 cup chopped fennel fronds
- 2 stalks celery, thinly sliced on the bias, plus 1/4 cup celery leaves
- 3 cloves garlic, thinly sliced
- Coarse salt and freshly ground pepper
- 10 ounces short tubular whole-wheat pasta, such as penne rigate or elicoidali
- Grated zest of 1 lemon
- 1 can (4.2 ounces) sardines packed in olive oil, drained
King Cake or Galette de Rois
By LRay
The Local Palate, February 2016, page 71
- Nonstick cooking spray
- 1 cup granulated sugar, separated
- 1 pound all-butter puff pastry*
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 3 eggs
- 3 tablespoons brandy
- 1 tablespoon pure vanilla extract
- 3/4 cup almond meal
- 1/4 cup all-purpose flour
- 2 tablespoons cream
- 1 king cake baby, optional
- Powdered sugar, for dusting
Tomato Basil Sauce
By LRay
Sauté shallot and garlic in hot oil in a saucepan over low heat 1 minute
- Makes 2/3 Cup
- 1 Shallot, minced
- 1 Garlic clove, minced
- 1 Tablespoon Olive Oil
- 3 Medium tomatoes, peeled seeded, and chopped
- 2 Tablespoons minced fresh basil
- 1/4 Teaspoon Salt
- 1/4 Teaspoon pepper
Recipes and Cooking
By LRay
Better Homes & Garden, April 2013
- Makes: 4 servings Serving size: 1 1/4 cups Yield: 5 cups
- Start to Finish 45 mins
- 1/4 cup snipped fresh mint
- 2 teaspoons finely shredded lemon peel
- 4 teaspoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 medium cucumber
- 1 6 ouncecontainer plain non-fat Greek yogurt
- 1 tablespoon minced garlic
- 1 pound chicken breast tenderloins, 1/4-inch thick
- 1 teaspoon cornstarch
- 3 tablespoons dry sherry
- 2 tablespoons peanut or vegetable oil
- 2/3 cup dried orzo
- 4 roma tomatoes, quartered (2 cups)
Stuffed Tomatoes with Mozzarella
By LRay
Martha Stewart Living, July/August 2014, page 50
- 2 1/2-inch slices rustic bread, torn into small pieces (3/4 cup)
- 4 medium-size ripe tomatoes, halved
- Coarse salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- Pinch of red-pepper flakes
- 1/2 shallot, thinly sliced
- 1 cup corn kernels (from 1 ear)
- 3 cups packed chopped greens, such as beet, Swiss chard, or spinach
- 3 ounces fresh mozzarella, sliced (1/2 cup)
Red Velvet Peppermint Swirl Brownies
By LRay
A perfect holiday dessert recipe for brownie lover and red velvet lovers alike! Get in the spirit and make these be...
- 1 (4-ounce) baking bar bittersweet chocolate, chopped
- 3/4 cup butter
- 2 1/4 cups sugar, divided
- 4 large eggs
- 1 (1-ounce) bottle red liquid food coloring
- 1/4 teaspoon peppermint extract
- 2 teaspoons vanilla extract, divided
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 1/2 (8-ounce) package cream cheese, softened
- 2 egg whites
- 2 tablespoons all-purpose flour