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Recipes
Smothered Pork Chops
By Little
Emerille LaGasse
- 8 thinly cut (about 1/2-inch thick) pork chops, about 3 pounds
- 2 teaspoons Essence, recipe follows
- 1/2 cup olive oil
- 1/4 cup plus 2 tablespoons all-purpose flour
- 4 cups thinly sliced onions
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped garlic
- 4 bay leaves
- 2 (14 1/2-ounce) cans reduced-sodium chicken broth
- 1 1/2 cans water (measured in the chicken broth cans)
- 1 pound smoked sausage or andouille, cut crosswise into 1-inch slices
- 1 pound russet potatoes, peeled, and cut into 1-inch cube
Turkey Andouille Gumbo
By Little
In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty...
- 1 1/2 * 1 1/2 cups flour
- 1 1/2 * 1 1/2 cups oil
- 1 * 1 cup chopped onions
- 1/2 * 1/2 cup chopped green bell pepper
- 1/2 * 1/2 cup chopped celery
- 1 * 1 tablespoon chopped garlic
- 2 * 2 cups sliced andouille sausage
- 2 * 2 quarts stock
- 2 * 2 bay leaves
- * Salt and cayenne
- * Creole spice
- 2 * 2 cups shredded cooked turkey meat
- * Steamed rice, for serving
- * Chopped scallions, for garnish
Nadine's - Na's Pasta
By Little
Recipe courtesy Nadine Voelker, owner of Nadine's in Pittsburgh, PA
- 1 1/2 pounds bulk hot Italian sausage
- 3 slices (1-inch thick) salami
- 3 slices (1-inch thick) capicolla
- 3 tomatoes, diced
- 1 onion
- 3 red peppers
- Salt and pepper
- 1 1/2 pounds trio pasta (3 different pastas)
- 3 cups marinara sauce
- Asiago cheese, for garnish
- Garlic bread or Italian butter bread, for serving
Shells with Crispy Pancetta and Spinach
By Little
For the shells: Bring a large pot of salted water to a boil over high heat
- Shells:
- 1 (12-ounce) package jumbo shells pasta
- 2 tablespoons olive oil
- 1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
- 2 pounds frozen spinach, thawed and drained
- 1 (15-ounce) container whole milk ricotta
- 1 cup grated asiago cheese
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- Sauce:
- 1 tablespoon butter
- 1 garlic clove, minced
- 1 cup cream
- 2 cups grated asiago cheese, plus 1/4 cup
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper
Fresh Broccoli Salad
By Little
Recipe courtesy Alton Brown, 2007
- 1 tablespoon white wine vinegar
- 1 lemon, zested
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- Pinch freshly ground black pepper
- 1/4 cup olive oil
- 1 pound broccoli, rinsed, trimmed and sliced thinly on a mandolin
- 6 ounces cherry or grape tomatoes, halved
- 3 ounces coarsely chopped, toasted pecans or hazelnuts
- 2 tablespoons chiffonade fresh basil leaves
Bacon Cheese Dip
By Little
Preheat oven to 400 degrees F
- 8 slices center cut bacon, chopped
- 8 ounces softened cream cheese
- 1/2 cup mayonnaise
- 2 rounded teaspoons prepared Dijon style mustard
- 1 1/2 cups shredded Swiss cheese, available on dairy aisle
- 3 scallions, chopped
- 1/2 cup smoked almonds, coarsely chopped
- Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping
Crockpot Meatballs
By Little
Mix first 8 ingredients together
- 2 pounds ground beef
- 1 pound Italian sausage
- 1 1/2 cups sour cream
- 1 can Fried Onions -- 2.8 oz
- 2 eggs
- 1 package Onion Soup Mix -- 1 oz.
- 1 cup Parmesan cheese
- 2 cans Cream of Mushroom soup
- 1 pound shredded mozzarella cheese
Banana Pudding, Home Style
By Little
No froo froo here, homestyle stuff!
- 1 large package Jello instant pudding, vanilla or banana cream flavor
- 1 cup of cold milk
- 1 cup sweetened condensed milk
- 1/2 container Cool Whip
- 1 tsp Pure Vanilla extract (brandy works in a pinch)
- 1 package vanilla wafers
- 2 large bananas, sliced
Alabama White BBQ Sauce
By Little
Mix over low heat, do not boil
- 3/4 cup mayonnaise
- 2 tablespoons cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon prepared horseradish 1/2teaspoon table salt
- 1/2 teaspoon ground black pepper 1/4teaspoon cayenne pepper
Crudite Platter
By Little
From Food Network Kitchens
- Kosher salt, as needed
- 1/4 pound green or wax beans, ends trimmed
- 1 to 2 stalks of broccoli, or 1/2 head cauliflower, trimmed into florets
- 1/2 pound asparagus, stalks peeled, woody ends trimmed
- 1/2 pound fresh sugar snap peas
- 1 fennel bulb, trimmed, sliced vertically into 1/4-inch wedges
- 1 red bell pepper, trimmed, seeded, and cut into strips
- 1 yellow bell pepper, trimmed, seeded, and cut strips
- 1 bunch radishes (about 10) (with greens attached), washed
- 4 medium carrots, cut into 4-inch-long sticks
- 1 to 2 small zucchini or summer squash, cut into spears
- 1 bunch scallions (white and green), trimmed
- 1 medium cucumber, peeled if waxed, cut into spears
- 1 cup cherry or grape tomatoes
- Curry Dip or "Really" Onion Dip, recipes follow, or sauce of your choice
- 2 cups whole milk yogurt
- 1 tablespoon vegetable oil, like soy, peanut, or corn
- 1 large clove garlic, minced
- 1 tablespoon Madras curry powder
- 1/2 cup prepared mayonnaise
- 2 tablespoons sweet mango chutney, finely chopped
- 1 scallion (white and green), thinly sliced
- 2 dashes hot sauce, or to taste
- 1 teaspoon freshly squeezed lime juice
- 1 tablespoon finely chopped fresh coriander (cilantro)
- Kosher salt and freshly ground pepper
- 3 medium onions, 2 left in their skins, and 1 peeled
- 1 cup plus 2 tablespoons extra-virgin olive oil
- 2 cups mayonnaise
- 1/2 cup sour cream
- 1 tablespoon white wine vinegar
- 2 teaspoons kosher salt
- Freshly ground black pepper
- Hot sauce, as needed
- 2 scallions (white and green), minced