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Recipes
Turtle Soup
By SallySmo
Thoroughly wash turtle meat under cold water
- 1 # turtle meat (or 1# veal shank for mock turtle soup)
- 1/2 # lean veal, cut into pieces
- 3 yellow onions, peeled
- 2 bay leaves
- 1 whole clove
- salt
- 1/4 C peanut oil
- 1 green pepper, chopped
- 4 stalks celery, chopped
- 2 tomatoes, peeled, seeded, chopped
- fresh black pepper
- 1/2 tsp cayenne
- 1 tsp thyme
- 1 tsp sage
- 6 C chicken stock
- 1 C dry sherry
- 1/4 C parsley
- 2 hard-boiled eggs, chopped
- 1 lemon, thin-sliced, seeded
Meringue Ice Cream Pie
By SallySmo
Layer vanilla ice cream over crust and freeze
- Crust:
- 1 1/2 C graham cracker crumbs
- 1/2 C sifted XXX sugar
- 6 Tbsp melted butter
- 1 tsp cinnamon
- Mix and pat into pie pan.
Roasted Apples
By SallySmo
Whatever doesn’t end up on ice cream makes a wonderful addition to oatmeal, yogurt or eaten on their own
- 4 large apples (2 lbs), peeled and cut in 1” chunks
- 1 3” cinnamon stick
- 1/2 vanilla bean
- 1-2 Tbl dark brown sugar
- 2 Tbl butter
Pasta - Spinach Dumplings in Gorgonzola Sauce
By SallySmo
ONCE THE APPETIZERS ARE FINISHED, THE TRADITIONAL MEAL BEGINS
- SPINACH DUMPLINGS-
- 8 OUNCES SPINACH
- 3/4 CUP RICOTTA CHEESE (ABOUT 6 OUNCES), DRAINED
- 1/2 CUP UNSEASONED DRIED BREAD CRUMBS
- 1 EGG BEATEN
- 1/4 CUP FRESHLY GRATED PARMESAN CHEESE (ABOUT 1 OUNCE), PREFERABLY PARMIGIAN-REGGIANO
- 2 TABLESPOONS FINELY CHOPPED GREEN ONION, INCLUDING TENDER GREEN PORTION
- 1/2 TEASPOON SALT
- 1/8 TEASPOON FRESHLY GRATED NUTMEG
- ALL-PURPOSE FLOUR FOR DUSTING
- GORGONZOLA SAUCE
- 1 CUP HEAVY CREAM (WHIPPING)
- 1 CUP CRUMBLED CREAMY GORGONZOLA CHEESE (ABOUT 5 OUNCES)
- SALT
- FRESHLY GROUND BLACK PEPER
- FRESHLY GRATE PARMIGIANO-REGGIANO FOR SERVING
Pasta - Fresh Tomato Sauce
By SallySmo
Wash and chop finely the carrots, onion, celery and the tomatoes then place in a large sauce pan add salt, pepper a...
- 1 kg of ripe tomatoes (preferably Roma)
- 1 red onion
- 3 carrots
- 2 sticks of celery
- A few leaves of basil and parsley
- Small dried red pepper, minced (optional)
- Rock salt
- 320 g. De Cecco or Barilla pasta(optional pasta- farfalle or fusilli)
Slow Cooker Potato Soup
By SallySmo
Servings 15; Serving Size 1 cup (243g); Calories 150; Calories from fat 70; Total fat 8g; Cholesterol 25mg; Sodium ...
- Optional Toppings:
- 3 1/2 lbs-4 lbs. red potatoes, chopped into chunks (peel if desired)
- 3 cloves garlic, minced (or 3/4 tsp. PENZEYS MINCED GARLIC)
- 1/2 tsp. KOSHER STYLE FLAKE SALT
- 1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
- 1 TB. (heaping) CHICKEN SOUP BASE
- 8 Cups water
- 16 oz. cream cheese
- crumbled bacon
- shredded Colby Jack cheese
- chopped green onions or chives
- dill weed
Pasta Puttanesca
By SallySmo
Cook pasta until al dente
- 8 ounces, weight Bucatini Or Spaghetti
- 2 Tablespoons Olive Oil
- 1/2 whole Red Onion, Sliced
- 1-1/2 cup Grape Tomatoes, Halved
- 3/4 cups Chicken Broth Or White Wine
- 2 cloves Garlic
- 4 whole Anchovy Filets
- 1/2 cup (heaping) Assorted Pitted Olives
- 12 whole Basil Leaves
- 4 ounces, weight Good Parmesan Cheese
Fire Chicken
By SallySmo
Slice lemon and jalapeno very thin on a mandolin
- 1 large lemon
- 2 red jalapeno’s
- 2 Tbsp Dijon mustard
- 1 Tbsp fennel seeds
- 2 sprigs rosemary
- 1/2 C olive oil
- Kosher salt
- Cracked black pepper
- 3# chicken breasts w/ skin
PW's Potato Soup
By SallySmo
Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered
- 6 slices Thin Bacon, Cut Into 1-inch Pieces
- 1 whole Medium Onion, Diced
- 3 whole Carrots, Scrubbed Clean And Diced
- 3 stalks Celery, Diced
- 6 whole Small Russet Potatoes, Peeled And Diced
- 8 cups Low Sodium Chicken Or Vegetable Broth
- 3 Tablespoons All-purpose Flour
- 1 cup Milk
- 1/2 cup Heavy Cream
- 1/2 teaspoon Salt, More To Taste
- Black Pepper To Taste
- 1/2 teaspoon Cajun Spice Mix
- 1 teaspoon Minced Fresh Parsley
- 1 cup Grated Cheese Of Your Choice
Cranberry Orange Pecan Bread
By SallySmo
1. Preheat the oven to 350°F (175°C)
- 3 1/2 cups (1 pound, 1 1/2 ounces) all-purpose flour, plus more for the pans
- 1 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1 1/4 cups (10 fluid ounces) buttermilk
- Zest and juice from one large orange, (about 1 1/2 tablespoons zest plus 1/4 cup juice)
- 1/2 teaspoon vanilla extract
- 2 1/4 cups (15 3/4 ounces) granulated sugar
- 3/4 cup (6 fluid ounces) vegetable oil or canola oil, plus more for the pan
- 3 large eggs, lightly beaten
- 1 3/4 cups cranberries, fresh or frozen (do not thaw if frozen cranberries)
- 1/2 cup (1 3/4 ounces) pecans, lightly toasted and coarsely chopped