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Recipes
Penne with 5 Cheeses
By Little
Ina Garten
- Kosher salt
- 2 cups heavy cream
- 1 cup crushed tomatoes in thick tomato puree
- 1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
- 1/2 cup shredded imported Italian fontina (1 1/2 ounces)
- 1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
- 2 tablespoons ricotta cheese
- 1/4 pound fresh mozzarella, sliced
- 6 fresh basil leaves, chopped
- 1 pound imported penne rigate pasta
- 4 tablespoons (1/2 stick) unsalted butter
Pea Soup in the crockpot
By Little
Preparation: Layer ingredients in slow cooker in the order given; pour in water
- 1 (16 oz.) pkg. dried green split peas, rinsed
- 1 meaty hambone, 2 ham hocks, or 2 cups diced ham
- 3 carrots, peeled and sliced
- 1/2 cup chopped onion
- 2 ribs of celery plus leaves, chopped
- 1 or 2 cloves of garlic, minced
- 1 bay leaf
- 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
- 1 tbsp. seasoned salt (or to taste)
- 1/2 tsp. fresh pepper
- 1 1/2 qts. hot water
Sausage Apple Stuffing
By Little
In a large pot melt 2 sticks butter in water
- 2 sticks plus 3 tablespoons butter, divided
- 2 cups water
- 2 large bags of your favorite dried cornbread stuffing mix
- 1 pound pork sausage (not links)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried sage leaves
- 1 cup chopped walnuts
- 3 medium apples, cored, sliced
Four Cheese Macaroni
By Little
1. Bring a large pot of lightly salted water to a boil
- 1 tablespoon vegetable oil
- 1 (16 ounce) package elbow macaroni
- 9 tablespoons butter
- 1/2 cup shredded Muenster cheese
- 1/2 cup shredded Cheddar cheese
- 1/2 cup shredded sharp Cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 1/2 cups half-and-half
- 8 ounces cubed processed cheese food
- 2 eggs, beaten
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Pasta and Bean Soup: Pasta e Fagioli
By Little
Recipe copyright 2000, Mario Batali
- 2 tablespoons pork fatback, slightly softened and mashed into a paste
- 2 tablespoons extra-virgin olive oil, plus 1/4 cup to drizzle
- 1 bunch Italian parsley finely chopped to yield 1/4 cup
- 1 medium Spanish onion, finely chopped
- 2 tablespoons tomato paste
- 2 quarts chicken stock, recipe follows
- 3 cups cooked borlotti beans, may substitute kidney beans
- 2 cups pieces of raw pasta left over from making tortellini or pappardelle
- Salt and pepper
- 4 tablespoons extra-virgin olive oil
- 7 pounds chicken wings, backs, and bones
- 6 carrots, coarsely chopped
- 2 onions, coarsely chopped
- 8 ribs celery, coarsely chopped
- 4 tablespoons tomato paste
- 2 tablespoons black peppercorns
- 2 bunches parsley stems
Choucroute Garnie
By Little
Place ham hocks in large saucepan
- 1 3/4 * 1 3/4 pounds smoked meaty ham hocks
- 1 * 1 pound fully cooked bratwurst
- 8 * 8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces
- 2 * 2 large onions, chopped
- 1 * 1teaspoon juniper berries (optional)
- 1 * 1 teaspoon whole black peppercorns
- 10 * 10 whole cloves
- 8 * 8 whole allspice
- 3 * 3 bay leaves
- 3 * 3 Red Delicious apples, unpeeled, cored, cut into 1-inch pieces
- 2 * 2 2-pound jars sauerkraut, squeezed dry
- 2 * 2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces
- 1 * 1 pound fully cooked knockwurst
- 2 * 2 cups Alsatian Pinot Blanc or other dry white wine
- 2 * 2 pounds small red-skinned potatoes
- 2/3 * 2/3 cup chopped fresh parsley
- * Assorted mustards
- * Prepared white horseradish
White Bean and Cilantro Dip with Toasted Pita Chips
By Little
Recipe courtesy Sunny Anderson, 2009
- 2 (15.5-ounce) cans cannellini beans, rinsed and drained
- 1 bunch cilantro, washed and dried
- 2 garlic cloves
- 1/2 teaspoon cayenne pepper
- 2 tablespoons sour cream
- 1 teaspoon lime juice
- 1 to 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Toasted Pita Chips, recipe follows
- 10 (6-inch) or regular-sized pita pockets
- 2 tablespoons olive oil
- 2 cloves garlic
- Salt and freshly ground black pepper
White Bean and Cilantro Dip with Toasted Pita Chips
By Little
Recipe courtesy Sunny Anderson, 2009
- 2 (15.5-ounce) cans cannellini beans, rinsed and drained
- 1 bunch cilantro, washed and dried
- 2 garlic cloves
- 1/2 teaspoon cayenne pepper
- 2 tablespoons sour cream
- 1 teaspoon lime juice
- 1 to 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Toasted Pita Chips, recipe follows
- 10 (6-inch) or regular-sized pita pockets
- 2 tablespoons olive oil
- 2 cloves garlic
- Salt and freshly ground black pepper
A-2 Steak Sauce
By Little
1 Run all non liquid ingredients through a spice blender until they are a fine powder
- 1/2 cup dark molasses
- 2 each green onions, chopped
- 3 Tbs coarse salt
- 3 Tbs mustard dry
- 1 tsp paprika
- 1/4 tsp cayenne
- 1/2 tsp garlic powder
- 6 Tbs tamarind extract
- 1 Tbs kitchen bouquet
- 1 tsp pepper, black
- 1/2 tsp fenugreek, (Greek hay)
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1 tsp cloves, ground
- 1/2 tsp cardamom seeds
- 1/4 tsp Tabasco sauce
- 6 oz Rhine wine
- 2 oz red wine
- 1 pint vinegar, white
- 1 each caramel coloring as desired
Shepherds Pie
By Little
Brown ground beef with onions
- 1 1/2 pounds ground beef
- 1 cup carrot -- diced
- 1/2 cup onion -- diced
- 1 cup corn
- 2 cloves garlic -- crushed
- 1 cup beef stock
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons Worcestershire sauce
- 2 tablespoons steak sauce
- 1/2 cup gravy, dry mix, brown
- 2 pounds potato -- mashed
- 1 cup water