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Recipes
Double Crunch Honey Garlic Chicken
By SallySmo
4 large boneless chicken breasts Place the chicken breasts between 2 sheets of plastic wrap and using a meat m...
- 4 large boneless chicken breasts
- 2 cup flour
- 4 tsp salt
- 4 tsp black pepper
- 3 tbsp ground ginger
- 2 tbsp ground nutmeg
- 2 tsp ground thyme
- 2 tsp ground sage
- 2 tbsp paprika
- 1 tsp cayenne pepper
- 4 eggs
- 8 tbsp water
- Honey Garlic Sauce
- 2 tbsp olive oil
- 3 – 4 cloves minced garlic
- 1 cup honey
- 1/4 cup soya sauce (low sodium soya sauce is best)
- 1 tsp ground black pepper
Chestnut Soup
By SallySmo
If you have peeled chestnuts, proceed to Step 2
- (If you can find peeled chestnuts, either frozen or vacuum-packed, this dish takes very little time….I strongly recommend)
- 10 lg chestnuts, peeled or unpeeled
- 2 Tbsp olive oil or butter
- 2 C chopped celery
- 1/2 C chopped onion
- salt and fresh black pepper
- 4 C good chicken stock
- Chopped celery leaves or parsley for garnish
Bacon Cheese Points
By SallySmo
This was a staff favorite at Gourmet, says Ruth Reichl former editor
- 1/2 lb bacon, chopped fine
- 1 white onion, chopped fine
- 1/2 lb very sharp cheddar cheese, grated
- 2 Tbsp horseradish
- salt and pepper
- firm white bread (like Pepperidge Farm)
Mushroom Bisque with Dill and Lemon Gremolata
By SallySmo
Place mushrooms in a 3 1/2- or 4-quart slow cooker
- 1 1/2 lb assorted mushrooms (white/cremini/shitake), halved
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 1/2 C vegetable broth or reduced-sodium chicken broth
- 1 C chopped onion
- 1/4 C dry sherry or white wine
- 4 cloves garlic, minced
- 2 Tbsp all-purpose flour
- 2 Tbsp butter, softened
- 8 oz whipping cream
- 1 Tbsp snipped fresh dill
- 1 1/2 tsp lemon zest
Turkey
By SallySmo
Preheat oven to 425 degrees, with rack in lowest position
- 1 fresh whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for gravy
- Gravy
- 1/2 cup unsalted butter (1 stick), melted, plus 1/4 cup unsalted butter, softened
- 1/2 cup dry white wine, such as Sauvignon Blanc
Buttermilk Pancakes
By SallySmo
Mix together and cook in buttered skillet
- Sift:
- 2 C flour
- 1 tsp soda
- 1 Tbsp sugar
- 3/4 tsp salt
- Combine:
- 1 egg
- 2 C buttermilk
- 2 Tbsp melted butter
Spaghetti and Meat Sauce
By SallySmo
Brown first 4 ingredients and strain liquid
- 2 Tbsp olive oil
- 1 # ground beef
- 1 onion
- 1 garlic clove
- 4 tsp sugar
- 2 tsp oregano
- 1 3/4 tsp salt
- 1/8 tsp cayenne
- 16 oz can tomato
- 12 oz can tomato paste
- Bay leaf
Crabmeat Fondue
By SallySmo
In medium saucepan melt butter over moderate heat
- 1 tsp butter
- 2 Tbsp minced shallots
- 2 Tbsp white wine
- 1 C heavy cream
- 1/2 # cream cheese, cut into cubes
- 1/4 # white cheddar, grated (about 3/4 C)
- 1 # lump crabmeat
- 1 Tbsp fresh lemon juice
- 3/4 tsp Dijon mustard
- 3/4 tsp Creole seasoning
Spinach Salad
By SallySmo
Follow directions above
- Croutons:
- 3 Tbsp butter
- 3 Tbsp olive oil
- garlic clove
- 4 slices French or Italian bread, 1/2" cubes
- 1 Tbsp parmesan cheese
- 1 tsp paprika
- Melt butter with oil and add garlic. Stir 1 minute and discard garlic. Add cubes and stir to coat. Cook stirring 8-10 minutes. Drain on paper towel.
- Combine Parmesan cheese and paprika in small paper bag. Add hot cubes and shake until covered.
- Dressing:
- 1/2 C oil
- 1 egg
- 3 Tbsp lemon juice
- 2 Tbsp Dijon mustard
- 2 Tbsp parsley
- 2 tsp Parmesan cheese
- 1 tsp Worcestershire
- dash Tobasco
- salt and pepper
- Combine all and whisk until blended and thickened. Put in air-tight container and refrigerator.
- Before serving, tear spinach leaves in bowl. Add enough dressing to coat. Top with croutons.
Appetizer - Crostini with Truffles
By SallySmo
Put the butter & the garlic clove cut finely into a saucepan and cook on a very low flame
- 1 large loaf of bread or a French Bread stick
- 50 g white truffle
- 50 g butter
- 2 tbsp grated parmesan
- juice of half a lemon
- 1 garlic clove