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Recipes
Old School Midwest BBQ Sauce
By Little
With the cooked down onions and and the richness
- 3 Tablespoons butter
- 1/4 Cup minced onion
- 1 Cup white vinegar
- 1 Cup tomato sauce
- 1/4 Cup worcestershire sauce
- 2 Teaspoons sugar
- 1 Teaspoon salt
- 1/2 Teaspoon fresh ground black pepper
- 1/8 Teaspoon cayenne
- Dash tabasco sauce
CANADIAN HUNT CAMP BAKED BEANS
By Little
Rinse beans and soak overnight in cold water
- 1 lb white beans
- 1 qt. cold water
- 1 medium onion sliced
- 1/2 tsp. prepared mustard
- 3 tsps. cider vinegar
- 2 tbsps. brown sugar
- 3/4 cup molasses
- 1 cup ketchup
- pinch of black pepper
- 1/2 pound of bacon
- 3 tbsps. of your favourite bbq sauce (I prefer bullseye)
Baked Ziti with Meatballs
By Little
Preheat oven to 350 degrees F
- 1/4 cup plain dried bread crumbs
- 2 large eggs, lightly beaten
- 2 tablespoons milk
- 3/4 cup grated Romano
- 1/4 cup chopped flat-leaf parsley
- Salt and freshly ground black pepper
- 1 pound ground beef
- All-purpose flour, for dredging
- 1 pound ziti
- 1/4 cup extra-virgin olive oil
- 5 cups tomato sauce
- 3 cups whole milk ricotta
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 6 tablespoons unsalted butter, cut into 1/4-inch pieces
Chicken Noodle Soup
By Little
Our version of the ultimate feel-good food, Homemade Chicken Noodle Soup is chock-full of seasonal vegetables like ...
- 1 * 1 (3 1/2-pound) whole chicken
- 3 * 3 quart(s) low-sodium chicken broth
- 6 * 6 carrots, peeled
- 4 * 4 stalk(s) celery, ends trimmed
- 3 * 3 medium onions, peeled
- 5 * 5 black peppercorns
- 1 * 1 clove(s) garlic, crushed
- 10 * 10 sprig(s) parsley
- 2 * 2 sprig(s) thyme
- 1 * 1 bay leaf
- 2 * 2 tablespoon(s) unsalted butter
- 4 * 4 leeks, tops and root ends removed
- 1 * 1 teaspoon(s) salt
- 1 * 1 teaspoon(s) fresh-ground pepper
- 3 * 3 cup(s) (5 ounces) medium egg noodles
Potato Cakes with Mozzarella and Pesto
By Little
Recipe courtesy Michael Chiarello
- 3 pounds large russet potatoes, scrubbed clean
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces mozzarella cheese
- 1/4 cup all-purpose flour
- 1/2 to 1 cup extra-virgin olive oil
- 1 small jar store bought pesto sauce
Mary's Lasagna
By Little
Recipe courtesy George Germon and Johanne Killeen from On Top of Spaghetti, Harper Collins, 2006
- 4 tablespoons unsalted butter, divided
- 1 cup (8-ounces) fresh ricotta
- 1 egg
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 4 or 5 large fresh basil leaves
- 1/4 to 1/2 teaspoon sea salt, plus more for pasta water
- 1/2 batch Sunday Gravy with Sausages, recipe follows
- 1/2 batch Meatballs, recipe follows
- Salt
- 1 recipe George's Fresh Pasta, recipe follows, cut into lasagne noodles (4 to 5-inches wide by 12 to 13-inches long)
- 1 1/2 cups freshly grated Pecorino Romano
- 1 ball fresh mozzarella, drained and sliced
Beef Stock
By Little
Recipe Courtesy of Emeril Lagasse
- 7 pounds beef bones, sawed into 2-inch pieces
- 1 (6-ounce) can tomato paste
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cups claret wine
- 20 peppercorns
- 5 garlic cloves, peeled
- 5 bay leaves
- 1 teaspoon dried leaf thyme
- 1 1/2 gallons water
Green Bean Casserole
By Little
Recipe courtesy Paula Deen
- 1/3 stick butter
- 1/2 cup diced onions
- 1/2 cup sliced fresh mushrooms
- 2 cups sliced green beans
- 3 cups chicken broth
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1 (2.8-ounce) can French-fried onion rings
- Pinch House Seasoning, recipe follows
- 1 cup grated Cheddar
Red Chimichurri Sauce
By Little
Chop Mix, etc
- 1 - 1 large head garlic, minced (yes, an entire bulb)
- 1/2 - 1/2 medium onion, chopped fine
- 1 - 1 Cup extra-virgin olive oil
- 3/4 - 3/4 Cup red wine vinegar
- 1/2 - 1/2 Cup chopped cilantro
- 1 - 1 Tablespoon smoked paprika
- 2 - 2 Teaspoons Argentinean aji molido, or if you can’t find that, just used crushed red pepper
- 2 - 2 Teaspoons cumin
Sauteed Brussels Sprouts with Chorizo
By Little
Recipe courtesy Aaron Sanchez
- 1 pound Brussels sprouts
- 1 tablespoon extra-virgin olive oil
- 2 links Spanish hard chorizo, diced into 1/4-inch pieces
- 1 white onion, finely diced
- 1 clove garlic, minced
- 1 cup chicken stock
- 1 tablespoon butter