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Corn Dogs

Corn Dogs

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Recipe courtesy Alton Brown, 2003

  • 1 gallon peanut oil
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
  • 1 (8.5-ounce) can cream-style corn
  • 1/3 cup finely grated onion
  • 1 1/2 cups buttermilk
  • 4 tablespoons cornstarch, for dredging
  • 8 beef hot dogs
0/5 (0 Votes)

Popcorn Balls

Popcorn Balls

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Stir and cook sugar, syrup, water, butter and salt until sugar is dissolved

  • 1 C sugar
  • 1/3 C white corn syrup
  • 1/3 C water
  • 1/4 C butter
  • 3/4 tsp salt
  • 3/4 tsp vanilla
  • 3 qts popped corn
0/5 (0 Votes)

Crab Cakes - WSJ

Crab Cakes - WSJ

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This is a Mark Bittman recipe that has been adapted

  • 1 1 1 # lump crab meat
  • 1 1 1 egg
  • 1 1 1 Tbsp Dijon mustard (I used less)
  • to garlic powder and pepper to taste
  • 2 2 2 Tbsp flour, more for dredging
  • 2 2 2 Tbsp olive oil
  • 4 4 4 Tbsp butter
  • Panko (optional)
0/5 (0 Votes)

Cream of Zucchini Soup

Cream of Zucchini Soup

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Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil

  • 1/2 small onion, quartered
  • 2 cloves garlic
  • 3 medium zucchini, skin on cut in large chunks
  • 32 oz reduced sodium Swanson chicken broth (or vegetable)
  • 2 tbsp reduced fat sour cream
  • kosher salt and black pepper to taste
  • fresh grated parmesan cheese if desired for topping (optional)
0/5 (0 Votes)

Onion Thyme Tart

Onion Thyme Tart

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Serve this Onion Thyme Tart recipe as a complement to soup or salad or for an easy pre-dinner nibble

  • 3 tablespoons olive oil
  • 2 whopping big yellow onions, cut into thin half moons
  • 1 teaspoon salt
  • 5 to 7 sprigs fresh thyme, leaves stripped and chopped
  • 1 sheet frozen puff pastry, defrosted but kept cool (Editor’s Note: Splurge on the all-butter puff pastry from Dufour. Pepperidge Farm has too many ingredients–none of them butter–for us to feel good about.)
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Classic Saffron Rice

Classic Saffron Rice

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I remember the first time I had saffron rice

  • 1 C long-grain white rice
  • 2 C water or chicken stock
  • 1 Tbs butter
  • 1 Tbs finely minced onion (optional)
  • 1/2 tsp salt
  • 1 small pinch saffron, crumbled
0/5 (0 Votes)

Pork Chops with Apples and Creamy Bacon Cheese Grits

Pork Chops with Apples and Creamy Bacon Cheese Grits

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Heat a large, heavy skillet over medium-high heat

  • 6 whole Boneless Pork Chops, About 1/2-inch Thick
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 2 whole Gala Apples, Diced
  • 1/2 cup Dry White Wine
  • 2 teaspoons Apple Cider Vinegar
  • 3/4 cups Pure Maple Syrup
  • 1 dash Salt
  • Freshly Ground Black Pepper
  • Creamy Bacon-Cheese Grits (see separate recipe)
0/5 (0 Votes)

Blueberry Galettes

Blueberry Galettes

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Preheat oven to 425 degrees

  • 1 package Storebought Pie Crust (2 Rounds Of Dough)
  • 2 cups Blueberries (generous)
  • 1/4 cup Sugar, Plus Extra For Sprinkling
  • 2 Tablespoons Cornstarch
  • 1 whole Lemon
  • 1 teaspoon Vanilla Extract
  • Pinch Of Salt
  • 1 whole Egg
  • 1 Tablespoon Water
  • Whipped Cream, For Serving
0/5 (0 Votes)

Bacon and Corn Chowder

Bacon and Corn Chowder

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Cook bacon until crispy. Drain grease from bacon & crumble

  • 1 (1 lb) package bacon
  • 4 c. potatoes, peeled & diced
  • 1 stick (1/2 c) butter
  • 1 onion, chopped
  • 1/2 c. flour
  • 4 c. nonfat half-&-half
  • 2 (14-15oz) can cream-style corn
  • salt & pepper, to taste
0/5 (0 Votes)

Joe's Salsa

Joe's Salsa

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Boil jalapeno's until tender

  • 1 28oz can tomatoes
  • 1 jalapeno
  • 4 cloves garlic
  • 1 1/2 tsp salt
  • Cilantro, 10 stalks
0/5 (0 Votes)