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Recipes
Spicy Thai Shrimp Soup (Michelle Converse)
By sybrmom
Saute ginger and red pepper in hot oil in a large Dutch oven over med hi heat for one minute
- 3/4 lb shrimp, peeled and deveined
- 2 Tbsp minced fresh ginger
- 1/2 - 3/4 tsp crushed red pepper
- 2 Tbsp peanut oil
- 3 (14 1/2oz) cans chicken broth
- 1 Tbsp line rind strips, cut into 1 inch pieces
- 1/3 cup uncooked long grain white rice
- 6 large mushrooms, sliced
- 1 (13 1/2oz) can coconut milk
- 1/2 cup chopped onion
- 2 Tbsp fresh lime juice
- Green onions, chopped
Kentucky Derby Pie Cupcakes
By sybrmom
FILLING: In a small saucepan, combine sugar, corn syrup, and butter
- CAKE:
- 1/2 C (1 stick) butter, room temperature
- 1 1/4 C sugar
- 2 large eggs, room temperature
- 3/4 C flour
- 1/2 t baking powder
- 1/4 t baking soda
- 1/4 t salt
- 1/2 C unsweetened cocoa powder
- 1/2 C milk
- 1 t vanilla
- DERBY PIE FILLING
- 1 C white sugar
- 1 C light corn syrup
- 1/2 C butter
- 4 eggs, beaten
- 1/4 C bourbon
- 1 t vanilla extract
- 1/4 t salt
- 1 C semisweet chocolate chips
- 1 C chopped pecans
- BOURBON BUTTERCREAM
- 1 C (2 sticks) butter, room temperature
- 4 C powdered sugar
- 3 T bourbon
- 1 t vanilla
- Baked and cooled pie filling
Baked Eggs Benedict
By sybrmom
Preheat oven to 400°F. Microwave bacon, sandwiched between two paper towels on a microwave safe dish, for 3-4 min...
- makes 2 servings
- 4 slices bacon
- 1 whole wheat or sourdough English muffin, split horizontally
- 1 1/2 tablespoon butter, divided
- 1 small shallot, minced
- 3 ounces baby spinach (half a bag of prewashed spinach)
- 2 large eggs
- 2 tablespoons heavy whipping cream
Pulled Pork Sandwiches (Neely's)
By sybrmom
Directions If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box
- For the Pork:
- 6 tablespoons paprika
- 3 tablespoons granulated sugar
- Scant tablespoon onion powder
- Kosher salt and coarsely ground pepper
- 1 10-to-12-pound boneless pork shoulder or Boston butt, rinsed and dried
- 12 soft hamburger buns, split
- Coleslaw, for serving
- For the Barbecue Sauce:
- 2 cups ketchup
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- Freshly ground pepper
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons dry mustard
- 2 tablespoons fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 1/2 cup apple cider vinegar
- 2 tablespoons light corn syrup
Soft Honey Nougat (BH&G)
By sybrmom
1. Spread hazelnuts in a single layer in a shallow baking pan
- 1-1/2 cups hazelnuts
- 1-1/2 cups dried cranberries and/or cherries
- Butter
- Cornstarch
- 1-1/2 cups sugar
- 1 Tbsp. cornstarch
- 2/3 cup light-colored corn syrup
- 1/2 cup water
- 1/3 cup honey
- 2 egg whites
- 1 tsp. vanilla
Risotto with Sweet Potato Puree and Bacon
By sybrmom
Bake potatoes in a 350 degree F
- 1 large or 2 small sweet potatoes (about 1 lb)
- 5 tbsp. butter, divided
- 1/4 cup brown sugar
- Kosher salt and black pepper
- 1/2 cup thick-cut, maple-cured bacon, chopped
- 2 cloves garlic, chopped (or 2 tsp jar chopped garlic)
- 1 onion, chopped
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups simmering chicken stock
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 cup chopped parsley
- 2 tbsp. finely chopped sage
Weeknight Bolognese (Ina Garten)
By sybrmom
Heat 2 TB of olive oil in a large (12 inch) skillet over medium-high heat
- 2 TB good olive oil, plus extra to cook pasta
- 1 pound lean ground sirloin
- 4 tsp minced garlic (4 cloves)
- 1 TB dried oregano
- 1/4 ¼ tsp crushed red pepper flakes (I will use 1/8 tsp next time for the kids)
- 1 1/4 1 ¼ cups dry red wine, divided
- 1 (28 ounce) can crushed tomatoes, preferably San Marzano
- 2 TB tomato paste
- Kosher salt & black pepper
- 3/4 ¾ pound dried pasta, such as orecchiette or small shells (I used 1 pound)
- 1/4 ¼ tsp ground nutmeg
- 1/4 ¼ cup chopped fresh basil leaves, lightly packed
- 1/4 ¼ cup heavy cream
- 1/2 ½ cup freshly grated Parmesan cheese, plus extra for serving
Shrimp and Grits (Bobby Flay)
By sybrmom
Directions Bring water to a boil
- 4 cups water
- Salt and pepper
- 1 cup stone-ground grits
- 3 tablespoons butter
- 2 cups shredded sharp cheddar cheese
- 1 pound shrimp, peeled and deveined
- 6 slices bacon, chopped
- 4 teaspoons lemon juice
- 2 tablespoons chopped parsley
- 1 cup thinly sliced scallions
- 1 large clove garlic, minced
Emeril's Meat Sauce
By sybrmom
In a large nonreactive saucepan, over medium heat, add the oil
- 2 tablespoons olive oil
- 1/3 pound ground beef
- 1/3 pound ground veal
- 1/3 pound ground pork
- Salt
- Freshly ground black pepper
- 2 cups finely chopped onions
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrot
- 2 tablespoons chopped garlic
- 2 (28 ounce) can of peeled, seeded and chopped tomatoes
- 1 small can tomato paste
- 4 cups beef stock or water
- 2 sprigs of fresh thyme
- 2 bay leaves
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Pinch of crushed red pepper
- 2 ounces Parmigiano-Reggiano cheese
Pretzel-crusted Pickle Chips with Mustard Sauce (Food Network Mag)
By sybrmom
Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl
- For the Sauce:
- 1 1/4 -inch-thick slice red onion, finely diced
- 3 tablespoons spicy brown mustard
- 11/2 tablespoons yellow mustard
- 3 tablespoons mayonnaise
- 1/2 teaspoon paprika
- 3/4 teaspoon garlic powder
- Kosher salt
- For the Chips:
- Vegetable oil, for frying
- 6 large dill pickles, sliced diagonally into 1/4-inch-thick rounds
- 2 cups salted mini pretzels
- 2 large eggs
- 1/2 cup all-purpose flour
- Celery salt, for sprinkling (optional)