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Recipes
Bell Pepper, Yogurt, and Harissa Soup
By LRay
1.Cut flesh of bell peppers into large chunks
- 3 seeded medium-large yellow bell peppers
- 2 teaspoons harissa (North African chili sauce; igourmet.com)
- 2 cups low-fat plain yogurt
- 1/2 teaspoon coarse salt
- Very thinly sliced yellow bell pepper (optional)
Chocolate Fudge with Bourbon Sugar
By LRay
Bon Appetit, December 2014, page 80
- Bourbon Sugar
- 1 vanilla bean, split lengthwise
- 1 cup demerara sugar
- 2 tablespoons bourbon
- Fudge
- Nonstick vegetable oil spray
- 10 ounces bittersweet chocolate (preferably 72%), coarsely chopped
- 4 ounces unsweetened chocolate, coarsely chopped
- 1 14-oz. can sweetened condensed milk
- 10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces
- 2 tablespoons bourbon
- 1 tablespoon light corn syrup
- 1/4 teaspoon kosher salt
- 1 vanilla bean, split lengthwise
- Flaky sea salt (such as Maldon)
Punch Bowl Cake
By LRay
From the kitchen of friend Mattlyn M
- 1 Cake Mix (Yellow or White) Cook as Directed
- 2 Large Packages Instant Vanilla Pudding. Mix as Directed
- 2 Cans Cherry Pie Flling
- 2 Cans Crushed Pineapple
- 1 Small Cool Whip
- Pecans Optional
Cape Breton Pork Pies
By LRay
Cabrini's Celtic Kitchen 2015
- Filling:
- 12 tart shells baked
- 1 c. butter
- 4 tbsps. icing sugar
- 2 c. flour
- 2 cups chopped dates
- 1 1/2 cups brown sugar
- 1 cup water
- Lemon juice
Chocolate-Pecan Chess Pie
By LRay
From Southern Living Magazine
- 1/2 (14.1-oz.) package refrigerated piecrusts
- 1/2 cup butter
- 2 (1-oz.) unsweetened chocolate baking squares
- 1 (5-oz.) can evaporated milk (2/3 cup)
- 2 large eggs
- 2 teaspoons vanilla extract, divided
- 1 1/2 cups granulated sugar
- 3 tablespoons unsweetened cocoa
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1 1/2 cups pecan halves and pieces
- 2/3 cup firmly packed light brown sugar
- 1 tablespoon light corn syrup
Boeuf Stroganoff (Modern Version)
By LRay
4 Servings Invented in the late 1800s by a French Chef for Count Paul Stroganoff
- 1 pound Beef Boneless Sirloin 1/2 inch thick
- 8 Ounces Mushrooms, Sliced
- 2 Medium Onions, Sliced
- 1 Clove Garlic, Finely Chopped
- 4 Tablespoons Butter
- 1/2 Cup Water
- 1 Teaspoon Instant Beef Bouillon
- 1 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Cup Sour Cream
- 1/2 Teaspoon Prepared Mustard
- Snipped Parsley
- Hot Cooked Noodles
Batter-Fried Hard-Shell Blue Crab
By LRay
“This dish is great during the summer when you're craving seafood
- SPICY BEER BATTER:
- 2 cups self-rising flour
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 teaspoon cayenne pepper
- 2 eggs
- 1 (12-ounce) beer
- DIPPING SAUCE:
- 2 cups mayonnaise
- 1 cup ketchup
- 1 cup crystal hot sauce
- 1/2 cup yellow mustard
- 1 teaspoon paprika
- 1 teaspoon salt
- 4 to 6 fresh live crabs
- Oil for frying
Easy Carrot Cake
By LRay
Combine CAKE MIX, SALAD DRESSING, EGGS, WATER & CINNAMON, and Mix on Medium Speed using electric mixer
- 1-2 Layer YELLOW CAKE MIX
- 1 1/4 Cups MIRACLE WHIP SALAD DRESSING
- 4 EGGS
- 1/4 Cup COLD WATER
- 2 Tablespoons CINNAMON
- 2 Cups Finely Shredded CARROTS
- 1/2 Cups Chopped Walnuts
- 1 16 Ounce Tub Vanilla Ready to Spread Frosting
Santa Hat Brownies
By LRay
Prepare brownies as directed and once cool, use round cookie cutter to cut out circles
- 1 package of brownie mix
- 1 container of fresh strawberries, washed, dried and stem removed
- 1 – 16 oz ready-made vanilla frosting
Southern Shrimp & Grits
By LRay
Get the true Southern comfort food experience at home with this Southern Shrimp and Grits
- GRITS:
- 2 cups whole milk
- 1 cup water
- 2 tablespoons butter, unsalted
- 1/2 teaspoon salt
- 3/4 cup quick-cooking grits
- 1/4 cup sharp white cheddar or Manchego cheese, grated
- SHRIMP:
- 1-pound wild-caught or sustainably raised shrimp, 16 to 30 count in size, shelled and de-veined
- 3 tablespoons extra-virgin olive oil
- Kosher salt to taste
- freshly ground black pepper to taste
- juice of 1/2 lemon