3342 points ray Recipes

oranges (about 1 kilo), caster sugar, water, caster sugar, extra

cracked ice or 6 ice cubes, green chartreuse liqueur, blue curacao, well-chilled champagne or 3 oz sparkling wine

prawns, cooked and peeled (8-12 per lb), bay shrimp, cooked, cooked dungeness crabmeat, lime segments, orange sections, cubed mango, chopped cilantro, fresh lime juice, kosher salt, leaves radicchio, leaves curly endive lettuce, crispy corn chips, fresh cilantro stem

baking potatoes or 8 -10 small yukon gold potatoes, sliced into disks, red onion , sliced into disks, mushrooms, of your choice sliced, butter or 3/4 cup margarine, dried chives, salt, black pepper

jumbo prawns, cooked and peeled (8-12 per lb), bay shrimp, cooked, cooked dungeness crabmeat, segments of lime, segments of orange, cubed mango, chopped cilantro, fresh lime juice, kosher salt, radicchio leaves, curly endive leaves, crispy corn chips, cilantro sprigs

ray bread flour, cake flour, white bread flour, salt, butter (no margarine), cumin seeds, milk (luke warm), olive oil

digestive biscuits crumbs, butter, melted, ground, blanched and roasted almonds, cream cheese, softened (705 g) ( i used philadelphia cream cheese), sweetened condensed milk, eggs, vanilla extract, unsweetened chocolate, melted ( i used plain chocolate) 2/5 are used for the crust and 3/5 for the cream.

sour cream, unsweetened applesauce, plain breadcrumbs, prepared horseradish, chives, chopped, salt , to taste, black pepper , to taste, ground sirloin, worcestershire sauce (eyeball it), fresh curly-leaf parsley (rachel ray called for curly parsley, but i only cook with italian flat-leaf parsley) or 1/4 cup flat-leaf italian parsley (rachel ray called for curly parsley, but i only cook with italian flat-leaf parsley), extra virgin olive oil, seeded kaiser rolls, split, watercress or 1 bunch cress mixed sprouts, fresh chives, chopped (for garnish )

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

good bbq sauce , like sweet baby rays or sticky fingers (savory, not sweet or honey bbq) or your homemade sauce, if not homemade sauce : will need zest and juice of a lemon wedge, 2 tsp minced onion, a few drops liquid smoke, 2 tsp worcestershire, 1 tsp margarine and 2 tsp jack daniels or 2 tsp beer, if desired - i use jd, boneless skinless chicken breasts, seasoned salt, garlic pepper, thick cut, peppered bacon, shredded monterrey cjack cheese, green onions, chopped, ripe red tomato, chopped, variation, breadcrmbs, parmesan, beaten eggs, milk, hot sauce, green tomatoes

lean hamburger, kidney beans, baked beans (we use campbells), onion (optional), mrs dash s extra spicy seasoning (or red pepper)

orange juice, tequila, fresh lime juice, chopped fresh ginger, olive oil, garlic cloves, sliced, salt, dried oregano, ground red pepper

yellow squash (cut into 1/4 inch slices), mayonnaise, onion (yellow, diced ), eggs, butter (3 sticks melted ), cheddar cheese (grated ), sugar (granulated ), salt, pepper (black ground ), onion (french s french fried)

rice-a-roni , chicken flavored, cooked, bell pepper, chopped, black olives, sliced, stalk celery, finely chopped, chicken breast, cooked and shredded, mayonnaise

bacon, potatoes, peeled and diced (about 1 1/2 cups), butter, flour, half-and-half, chopped celery, onion, finely diced, pimiento, chopped, canned clams (about 3 cans of chopped clams), clam juice , to taste, chopped fresh parsley, salt and pepper

red wine cooled, sugar or splenda, triple sec, brandy, orange juice, lemon juice, marischino cherries & juice, cinnamon

all-purpose flour, splenda sugar substitute, cinnamon, salt, nutmeg (less if grating your own), vanilla extract, eggs, beaten (it is okay to use egg beaters here), low-fat milk (bring almost to boiling point) or 3 cups 2% , scalded (bring almost to boiling point), bread, cubes (i use day old italian bread leftovers), raisins (optional) or 1/2 cup dates (optional), butter or 2 tbsp margarine