Little's profile page
Recipes
Chili Numero Uno
By Little
Good chili with the real Mexican touch, a bit of cinnamon and cocoa
- 1/4 C olive oil
- 2 large yellow onions, chopped, about 4 cups
- 2 lb coarsely ground beef (shank, shoulder or chuck)
- 2 lb coarsely ground pork
- salt
- 1/3 C mild, unseasoned chile powder
- 3 T ground cumin, from toasted seeds, if possible
- 3 T dried oregano, preferably Mexican
- 3 T unsweetened cocoa powder (NOT DUTCH PROCESS!)
- 2 T ground cinnamon
- 1 1/2 tsp cayenne pepper, or to taste
- 4 C tomato juice
- 3 C beef stock or canned broth
- 8 medium garlic cloves, peeled and minced
- 2 T yellow cornmeal as optional thickener (more as needed)
- 32 oz dark red kidney beans (drained and rinsed)
Lexington dip
By Little
REAL Lexington pork barbeque sauce
- 1 cup distilled vinegar (do not use cider vinegar)
- 1/4 cup ketchup
- 1/4 cup apple juice
- 1 teaspoon hot sauce
- 3 tablespoons light brown sugar
- 1/2 tablespoon salt
- 1 teaspoon crushed red pepper
- 1 teaspoon finely ground black pepper
Creamy Tomato Soup and Italian Patty Melts
By Little
Recipes courtesy Rachael Ray
- 4 cups whole milk
- 3 (14-ounce) cans diced tomatoes, drained
- 2 rounded tablespoons tomato paste
- 1 medium onion, chopped
- Salt and pepper
- 1 teaspoon sugar
- 4 tablespoons all-purpose flour
- 2 tablespoons butter, cut in pieces
- 1 stalk of celery, coarsely chopped
- 1 clove garlic
- 1/2 cup Watercress and Hazelnut Pesto or store bought prepared basil pesto, available on dairy aisle
- 12 ounces watercress, stems removed
- 1/2 cup hazelnuts, toasted
- 1/2 cup extra-virgin olive oil, eyeball it
- 2 cloves cracked garlic
- 1/4 teaspoon ground or grated nutmeg
- Salt and pepper
- 1/2 cup grated Parmigiano-Reggiano
- Extra-virgin olive oil, for drizzling, plus 1 tablespoon
- 4 sweet Italian sausage patties, 1/4 pound each, available in packaged meat case of the market
- 1 cubanelle long sweet Italian light green pepper, seeded and sliced
- 1 medium yellow skinned onion, sliced
- Salt and pepper
- 8 slices Italian bread, or white bread
- 8 slices deli-sliced provolone
Chicken Cacciatore
By Little
From Bove's Restaurant in Burlington VT
- 1/2 * 1/2 cup Bove's Mushroom & Wine Sauce
- 6 * 6 chicken breast halves, boneless and skinless
- 1/2 * 1/2 lb. fresh medium mushrooms, sliced thin
- 1 * 1 cup water (may substitute chicken stock for richer sauce)
- 1 * 1 Tbs. butter
- 1 * 1 medium onion, sliced thin (optional)
- 1/2 * 1/2 cup olive oil
- 2 * 2 tsps. dried basil
- 1 * 1 tsp. dried oregano
- * salt & pepper to taste
- * red pepper flakes (optional)
Jerk
By Little
Use whole allspice, fresh ground by you if at all possible
- 1/2 * 1/2 cup ground allspice berries (fresh ground beats pre-ground by a MILE)
- 1/2 * 1/2+ cup packed brown sugar
- 6 to 8 * 6 to 8 garlic cloves
- 4 to 6 * 4 to 6 Scotch bonnet peppers
- 1 * 1 tablespoon ground thyme or 2 tablespoons thyme leaves
- 2 * 2 bunches escallions (green onions)
- 1 * 1 teaspoon cinnamon
- 1/2 * 1/2 teaspoon nutmeg
- * Salt and pepper to taste
- 2 * 2 tablespoons soy sauce to moisten
Banana Bread
By Little
c.1996, M.S. Milliken & S
- 1 cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 2 large eggs
- 3 ripe bananas
- 1 tablespoon milk
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Classic Coleslaw Dressing
By Little
Apparently when you upload a recipe, the "direction field" is required
- 2 tablespoons salad oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed garlic
Baked Garlic Cheese Grits
By Little
Recipe courtesy Paula Deen
- 6 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 cups regular grits
- 16 ounces Cheddar, cubed
- 1/2 cup milk
- 4 large eggs, beaten
- 1/2 cup (1 stick) unsalted butter
- 8 ounces grated sharp white Cheddar
Grilled Tandoori Chicken
By Little
Recipe courtesy Emeril Lagasse, 2001
- 1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed
- 2 tablespoons vegetable oil
- 1/2 cup chopped white onion
- 2 tablespoons chopped garlic
- 2 tablespoons chopped ginger
- 1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed
- 1 tablespoon paprika
- 11/2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne
- 1/2 cup plain yogurt
- 1 tablespoon fresh lemon juice
Country Captain
By Little
1. Season chicken with thyme, salt, and pepper
- 1 3–4-lb. chicken, cut 8 pieces
- 1 tsp. dried thyme
- Kosher salt and ground black pepper, to taste
- 1 ⁄4 cup canola oil
- 6 slices bacon, chopped
- 4 cloves garlic, chopped
- 3 ribs celery, chopped
- 2 green bell peppers, cored, seeded, and chopped
- 1 large yellow onion, chopped
- 1 28-oz. can whole peeled tomatoes, chopped
- (3⁄4 cup tomato juice reserved)
- 3 tbsp. curry
- 2 tbsp. butter
- 1 ⁄3 cup currants, plus garnish
- 2 bay leaves
- 2 cups steamed white rice,
- Peanuts, for garnish