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Recipes
Bread Pudding with Irish Whiskey Sauce
By SallySmo
Preheat oven 250 °F (not 350) Make pudding: Arrange half of bread in 13 x 9" baking pan and sprinkle with raisins
- Bread Pudding:
- 3/4 # airy French bread, cut into 1 1/2" thick slices
- 2 dozen large eggs
- 1 C raisins
- 1 1/2 qts heavycream
- 2 1/2 C sugar
- 1 Tbsp plus 1 tsp cinnamon
- 1 tsp ground nutmeg
- 1/4 (1/2 stick) butter, chopped
- Whiskey Sauce:
- 1 C heavy cream
- 1 C whole milk
- 1/2 C sugar
- 7 lg egg yolks
- 1/4 C Irish whiskey
Date Cookies
By SallySmo
Preheat oven to 275. Beat the egg whites with an electric mixer on high speed until stiff, about 3-5 minutes
- 2 egg whites
- 1/4 tsp cream of tartar
- 1 C powdered sugar
- 1/2 C chopped pecans
- 1 1/2 C dates, finely minced
- 1 tsp pure vanilla extract
Veal Parmigiana
By SallySmo
Dip veal in eggs, salt and pepper
- 2 # veal scallops
- 2 eggs
- 1 tsp salt
- Dash pepper
- 3/4 C cracker crumbs, crushed
- 1/2 C olive oil
- 16 oz tomato sauce
- 1/4 tsp basil
- 1/4 tsp Worcestershire
- 1/8 tsp garlic salt
- 1 Tbsp butter
- 1/4 C Parmesan cheese
- 1/2 # sliced Mozzarella
Chicken and Wild Mushrooms
By SallySmo
Preheat the oven to 325 degrees
- 4 large boneless, skin-on chicken breasts
- Kosher salt and freshly ground black pepper
- All-purpose flour
- 2 Tbsp good olive oil
- 2 Tbsp butter
- 4 whole garlic cloves
- 1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced
- 8 sprigs fresh thyme, tied with kitchen string
- 1/4 cup dry sherry
- 1 tablespoon minced garlic (3 cloves)
- 1 C white wine, such as Pinot Grigio
- 1 C good chicken stock, preferably homemade
- 3 Tbsp butter, at room temperature
Ruth Chris New Orleans-style Shrimp
By SallySmo
Place a large cast iron skillet on a burner and heat over high heat
- 20 lg shrimp, peeled and deveined
- 1 oz canola oil
- 1 Tbsp + 5 tsp green onions, chopped
- 2 oz dry white wine
- 1 tsp fresh chopped garlic
- 4 Tbsp Worcestershire sauce
- 1 tsp Tabasco
- 1/2 tsp cayenne
- 1/2 tsp paprika
- 2 sticks salted butter
French Dip Crockpot Recipe
By SallySmo
1.Bring the roast to room temperature, thirty minutes, before searing
- ◦5 pound Sirloin Roast
- ◦1 medium Onion, halved and sliced
- ◦4 Garlic Cloves, smashed and peeled
- ◦2 tablespoons Olive Oil
- ◦Kosher Salt & Black Pepper
- ◦1/2 cup Dry Red Wine
- ◦4 cups Beef Broth
- ◦1 bottle of Lager Beer
- ◦1 tablespoon Soy Sauce
- ◦2 tablespoons Sugar
- ◦8 slices provolone cheese
- ◦8 crusty rolls
- ◦Horseradish Condiment {optional}
Bloody Mary Mix
By SallySmo
Put in blender. Serve with celery, pickled okra or pickled green beans
- 1 fifth Mr & Mrs T's (regular, not spicy)
- 1/4 C Pace Picante sauce
- 1 Tbsp horseradish
- 1 Tbsp lemon pepper seasoning
- 4 dashes Worcestershire
- 4 dashes Tobasco
- fresh ground pepper
- 1/2 Tbsp juice from olive jar
Baked Tomatoes
By SallySmo
Saute bread in butter. Combine mayonnaise, sour cream, curry
- 4 tomatoes
- 1/2 C mayonnaise
- 1/2 C sour cream
- 1/2 tsp curry powder
- rye bread crumbs, cubed
- butter
Lobster Roll
By SallySmo
Preheat the grill or broiler
- 4 hot dog buns
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/3 cup mayonnaise, homemade, or good-quality store-bought
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon salt
- 1/4 cup finely chopped celery
- 1 tablespoon minced shallot
- 1 tablespoon minced fresh tarragon leaves
- 1 tablespoon minced fresh parsley leaves
- 1 teaspoon chopped fresh chives
- 1 pound freshly cooked lobster tail and claw meat, cubed (from two 1 3/4-pound lobsters)
- Potato chips, for serving
Hot Chicken Salad
By SallySmo
Place a layer of potato chips in the bottom of a pan
- Mix:
- 2 C diced chicken
- 2 C diced celery
- 1 C mayonnaise
- 1/2 C grated cheese
- 1/2 C sliced almonds
- 1 Tbsp grated onion
- 1 1/2 tsp lemon juice