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Recipes
Pots de Creme
By SallySmo
Place the chocolate chips into a blender
- 12 ounces, weight Semi-Sweet Chocolate Chips
- 4 whole Eggs
- Dash Of Salt
- 1 Tablespoon Grand Marnier, More To Taste
- 1 cup Very Hot Strong Coffee
- Fresh Whipped Cream, For Serving
- Thinly Sliced Orange Peel, For Garnish (or shaved chocolate)
Sea Bass with Miso Marinade
By SallySmo
Melt olive oil butter (either use Land O Lakes or use combo of butter and olive oil) in NON-STICK skillet
- Marinade:
- 1/8 C sake
- 1/8 C mirin
- 1/8 C soy sauce
- 1/8 C turbinado (or combo brown/white sugar)
- 1 Tbsp peanut oil
- 1/8 C miso paste
- 1 sea bass fillet (skin removed)....monkfish is a viable substitute
- Marinade in fridge at least 3 hours.
Mushroom Pasta
By SallySmo
Saute shallots and garlic in 2 Tbsp butter and 2 Tbsp olive oil
- 10 oz cremini mushrooms, sliced
- 10 oz shiitake mushrooms, sliced
- 3 shallots, finely minced
- 2 cloves garlic, finely minced
- 1 1/4 C chicken broth
- 1 C half & half (or cream)
- 1 C fresh grated parmesan
- short pasta (like bow tie or rotini)
- 2 Tbsp butter
- 2 Tbsp olive oil
Joan's French Onion Soup
By SallySmo
Separate onion into rings and cook in butter in large Dutch oven, medium heat for 25-30 minutes stirring frequently
- 2 1/2 # onions, thinly sliced
- 1/4 C butter
- 1/4 C sherry
- 5 C water
- 2 12oz cans beer
- 2 Tbsp Worcestershire sauce
- 3 Tbsp chopped parsley
- 9 beef bouillion cubes
- 2 cloves garlic chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dry mustard
- 1/4 tsp dill
- 1/2 tsp celery seed
- 1/8 tsp marjoram
- 1 bay leaf
- 2 C shredded swiss cheese
- 2 C croutons
Parmesan Puff Pastry
By SallySmo
Preheat oven to 400 °F. Lightly grease a baking sheet
- 1 17.3oz pkg frozen puff pastry sheets, thawed
- 1 C fresh grated Parmesan
- 1 tsp dried basil
- 1/4 tsp garlic powder
- 1/4 C butter, melted
Tomatoes Provencal
By SallySmo
Preheat the oven to 475°F (246°C)
- 4 medium to largish ripe heirloom tomatoes (about 2 pounds total), halved crosswise
- Olive oil
- Salt
- 2 slices (about 1 inch thick) day-old bread, store-bought or homemade
- 1 tablespoon herbes de Provence (a blend of dried herbs typically comprising some blend of thyme, basil, fennel, lavender, savory and/or marjoram)
- Grated zest of 1 lemon
- 3/4 cup aged Parmesan cheese, grated
- 3 tablespoons olive oil
Best of...Tortilla Soup
By SallySmo
Saute onion, celery, garlic and green chilies in oil until soft
- 2 sm onion, chopped
- celery, chopped
- 4 garlic cloves, mashed
- 4 Tbsp oil
- 8 oz green chilies
- 14.5 oz stewed tomatoes
- 4 C chicken broth
- 2 C beef boullion
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp salt
- 1/2 tsp pepper
- 4 tsp Worcestershire
- Monterrey Jack and Cheddar
- corn tortillas
Beef Tips - Crock Pot
By SallySmo
Mix together all ingredients except meat and stir well to combine
- 1.5-2.5 # beef roast (6 bone, rump, sirloin tip). Cut in pieces.
- 1 can Golden Mushroom condensed soup
- 1 pkg onion soup mix
- 1/2 can white wine
- 1/2 cup water
- 1 medium onion, sliced
Marinated Crab Claws
By SallySmo
Marinate crab claws overnight or for 8 hours before serving
- 1 # crab claws
- 2 cloves minced garlic
- 2 tsp salt
- 1/2 tsp pepper
- 1/4 C vinegar
- 1 C olive oil
- 1/2 C chopped green onions
- 2 Tbs chopped parsley
- 2 drops Tobasco
- ~1/8 C Italian dressing
- 2 Tbsp Dijon mustard
- dash Worcestershire
- 1/4 C parmesean cheese
Chicken with Shallots
By SallySmo
Preheat the oven to 425 degrees
- 4 boneless chicken breasts, skin on (6 to 8 ounces each)
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable or canola oil
- 1/2 cup dry white wine
- 1/3 cup freshly squeezed lemon juice (3 lemons)
- 1/4 cup minced shallots (1 large)
- 3 tablespoons heavy cream
- 4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature