SallySmo's profile page
Recipes
Hush Puppies
By SallySmo
Combine cornmeal, flour, salt, soda, and baking powder in a large bowl
- 2 cups white cornmeal
- 1/4 cup all-purpose, unbleached flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 egg
- 1-1/4 cups buttermilk, whey, or 1 cup milk+1/4 cup yogurt
- 1/2 cup onions, chopped (I prefer frozen onions.)
- 1 small jalapeno pepper, seeded and chopped (optional)
- Peanut or vegetable oil for frying
French Onion Soup
By SallySmo
Melt butter in a stock pot
- 1/2 c. butter (1 stick)
- 4 medium-sized sweet onions, sliced thin
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 tsp. Kosher salt
- ground black pepper, to taste
- 3 (10.5 oz) cans Beef Consomme (found with the canned soups at the store)
- 1 (10.5 oz) can Beef Broth
- 1/2 Tbsp. red wine vinegar
- 4 thick slices French Bread (OR 2 c. Parmesan croutons)
- 4 slices provolone cheese
- 4 slices Swiss cheese, chopped
- Parmesan cheese, to taste
- paprika, to taste
Chicken Fingers - Spicy
By SallySmo
Bake chicken tenders according to directions on the package
- 1 1/3 cup brown sugar
- 6 Tbsp Frank's Red Hot Wings Buffalo Sauce
- 4 Tbsp water
- 15 frozen breaded chicken tenders
Dessert - Flat Peasant Cake with Grapes & Red Wine
By SallySmo
In a bowl place the yeast with a teaspoon sugar, a pinch of salt and 2 tbsp olive oil
- Bunch of red grapes
- 600 g flour
- 1 cube or sachet of yeast
- 2 glasses warm water
- 5 tbsp sugar
- half glass of red wine
- olive oil
Bacon Wrapped Egg
By SallySmo
Cook bacon until brown but not crisp
- 1 lb bacon
- 1 dozen eggs
- Cheddar Cheese
- Herbs of choice (chives, thyme)
- Salt
- Pepper
Pasta - Semolino Gnocchi
By SallySmo
Heat milk with the salt . When milk boils, add the semolino, stirring constantly
- 250 g semolino
- 1 litre of milk
- 2 eggs
- 20 g butter
- 2 tbsp parmesan
- pinch of salt
Shrimp Etouffee
By SallySmo
Assemble all ingredients before starting to cook! Melt the butter in a large heavy-bottomed pot over medium/high...
- 2 lbs raw, deveined shrimp (tails off) OR 3 lbs crawfish tails
- 2 sticks butter
- 1 cup flour
- 1 cup chopped yellow onions
- 1/2 cup chopped green onions
- 1 heaping cup chopped celery
- 3/4 cup chopped green bell pepper
- 1/2 cup minced fresh parsley
- 1 tbsp minced garlic
- 1 14-5 oz can diced tomatoes with green chilies (Rotel or other brand)
- 2 – 3 cups seafood stock
- 1/2 tsp cayenne pepper
- 2 tbsp Tony Chachere’s Cajun Seasoning
- 2 tbsp Worcestershire sauce
- 1-2 tsp Louisiana hot sauce (I love Crystal hot sauce)
New Orleans Red Beans And Rice
By SallySmo
Southern Living NOVEMBER 1997
- 1 pound dried red beans
- 7 cups water
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, chopped
- 1/2 pound andouille sausage, sliced
- 3 tablespoons Creole seasoning
- Hot cooked rice
- Garnish: sliced green onions
Queso Blanco Dip
By SallySmo
Toss all ingredients into a large microwave-safe bowl
- 1 1/4 (1.25) lb block White American Cheese (Land O'Lakes brand preferred), cut into 1-inch cubes
- 1/4 cup diced green chiles
- 2 pickled jalapenos, chopped
- 1 ounce pickled jalapeno juice
- 2/3 cup whole milk
- 1/2 cup cold water
- pinch of cumin (optional)
Lemon-Caper Cream Cheese Spread
By SallySmo
Place all the ingredients in a medium bowl and cream together using a rubber spatula or heavy wooden spoon
- 10 ounces cream cheese, at room temperature
- 2 ounces sour cream, at room temperature
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons chopped, drained capers
- 1 1/2 teaspoons chopped fresh chives
- 1/2 teaspoon finely grated lemon zest
- Pinch freshly ground black pepper