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Recipes
Brisket - Paula Deen oven roasted
By SallySmo
Preheat the oven to 350 degrees F
- 2 Tbsp chili powder
- 1 Tbsp salt
- 1 Tbsp garlic powder
- 1 Tbspn onion powder
- 1 Tbsp ground black pepper
- 1 Tbsp sugar
- 2 1/2 tsp dry mustard
- 1 bay leaf, crushed
- 4 lb beef brisket, trimmed
- 1 1/2 cup beef stock (or 1 can beer w/ 1/2 C beef broth)
- 1 tsp liquid smoke (added to liquid after an hour of cook time)
Chez Helene Cornbread Muffins
By SallySmo
Preheat oven 400 °F. Grease 8 muffin tins
- 3/4 C sifted flour
- 1 3/4 tsp baking powder
- 1/2 tsp salt
- 2 1/2 Tbsp sugar
- 1/2 C yellow cornmeal
- 1 egg, lightly beaten
- 1/2 C + 2 Tbsp milk
- 1 1/2 Tbsp butter, melted
Pasta with Pancetta and Leeks
By SallySmo
Directions Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the past...
- 12 ounces shaped pasta, such as farfalle
- 3 ounces chopped pancetta
- 2 whole leeks, sliced thin
- 1 tablespoon butter, optional
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- Salt and freshly ground pepper
- Shaved Parmesan, for serving
Chocolate Chip Toffee Bars
By SallySmo
Pre-heat the oven to 350*F Spray a 10” square cake pan with pan spray
- 1 stick (4 oz) butter, soft
- 1/2 cup (4 oz) cream cheese
- 1/2 cup white sugar (4 oz )
- 1 1/2 cup dark brown sugar, packed (12 oz )
- 2 eggs
- 2 tsp vanilla (1/4 oz)
- 3 1/2 cup All Purpose flour (1 lb. )
- 1 1/2 tsp Baking soda
- 1 tsp kosher salt
- 1 teaspoon instant espresso powder
- 12 oz chocolate, chopped or 1 bag chocolate chips (bittersweet, if you can find them).
Coffee Ice Cream
By SallySmo
Heat cream, milk, and sugar in heavy pan, stirring until sugar is dissolved and mixture is hot
- 3 C heavy cream
- 1 C milk
- 3/4 C sugar
- 4 egg yolks
- 1/4 C coffee granules
Tomato Crostini with Whipped Feta
By SallySmo
For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade
- 6 ounces good feta, crumbled
- 2 ounces cream cheese, at room temperature
- 2/3 cup good olive oil, divided
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced shallots (2 shallots)
- 2 teaspoons minced garlic (2 cloves)
- 2 tablespoons good red wine vinegar
- 2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
- 3 tablespoons julienned fresh basil leaves, plus extra for serving
- 20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
- 2 tablespoons toasted pine nuts
Buffalo Chicken Dip
By SallySmo
Boil chicken-let cool before you shred it
- 3 boneless skinless chicken breasts
- Shredded Cheese
- 8 oz. cream cheese
- A whole bottle of Hidden Valley Ranch
- Frank’s buffalo wing sauce
- Salt/pepper
- Onions, jalapenos (optional)
Spicy Aioli
By SallySmo
Mix all ingredients together until smooth and serve on the side as a dipping sauce
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon chili sauce
Chicken, Mushroom and Wild Rice Soup
By SallySmo
1. Bring rice, 4 C chicken broth and 1 seasoning packet from rice mix to a boil in a saucepan over med-high heat
- 2 (6 oz) packages Uncle Ben's Original Long Grain & Wild Rice
- 10 C chicken broth, divided
- 3 Tbsp butter
- 1 C sliced fresh mushrooms
- 1 C chopped onion
- 1 C chopped celery
- 1/4 C butter
- 1/2 C all-purpose flour
- 1/2 C half-and-half
- 2 Tbsp dry white wine
- 2 C cooked shredded chicken (I use rotisserie chicken from deli)
- Garnish: fresh parsley leaves, fresh cracked pepper
Lipton Onion Oven-Roasted Potatoes
By SallySmo
Wash potatoes and cut into 1-inch pieces, leaving the skin on
- 6-8 medium potatoes (any kind will do but I like russet or red best with this)
- 2 envelopes Lipton Onion Soup Mix
- 3-4 tablespoons olive oil
- Black pepper
- Granulated garlic