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Recipes
AUNT B'S VEGETABLE SOUP
By SAEGERMA
COOK TOMATOES AND HAMBURGER WITH A LITTLE WATER FOR 2 HOURS ADD VEGETABLE INGREDIENTS AND COOK UNTIL TENDER MAKE
- 1 CAN NIBLETS CORN
- 1 LARGE CAN CRUSHED TOMATOES
- 1 POTATOE
- 2 SLICED CARROTS
- 1/2 LB GREEN BEANS
- 3 STALKS CELERY
- 1/2 CUP BARLEY
- 1 LB HAMBURGER
- DUMPLINGS
- 1 EGG BEATEN
- 1/2 TEAS SALT
- 1 TBL MILK
- 1/2 CUIP FLOUR
French Cut Steak
By SAEGERMA
Recipe courtesy Melissa d'Arabian
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 1 (1 pound) skirt steak, cut in half
- 2 tablespoons vegetable oil, divided
- 1/4 cup butter, divided
- 2 medium sweet onions, sliced
- 1/3 cup white wine
- 2 tablespoons red wine vinegar
- 1/3 cup beef stock or broth
Crispy Potato Cake
By SAEGERMA
Recipe courtesy Melissa D'Arabian
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 large russet potatoes, peeled and grated
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly chopped parsley leaves
ROASTED WHITEFISH WRAPPED IN SMOKED BACON
By SAEGERMA
PLACE OVEN RACK IN UPPER THIRD OF OVEN PREHEAT OVEN TO 450 ZEST 1 1/2 TSP PEEL AND SQEEZE 3TBS LEMON JUICE EVENLY S
- 1 LEMON
- 1 1/2 LBS COD (4 PIECES)
- 1 1/2 TSP FINELY CHOPPED ROSEMARY FRESH
- BLACK PEPPER
- 16 SLICES THIN SLICED BACON OR PANCETTA
- 2 TBS OLIVE OIL
- 2 BUNCHES MED ASPARAGUS ENDS TRIMMED
- 1/4 CUP MAYO
Sugar 'n' Spice Pecans
By SAEGERMA
Recipe courtesy Paula Deen
- 3/4 cup corn syrup
- 4 1/2 cups sugar
- 1 cup water
- 2 teaspoons ground cinnamon
- 2 pounds pecan halves
CHOCOLATE MOCHA GOOEY BUTTER CAKE
By SAEGERMA
GREASE 13X9 PAN FOR CRUST MIX 1 EGG AND 1/2 CUP MELTED BUTTER STIR IN CAKE MIX UNTIL COMBINED PRESS EVENLY IN BOT
- 1 EGG SLIGHTLY BEATEN
- 1 PKG CHOCOLATE CAKE MIX
- 8 OZ CREAM CHEESE SOFTENED
- 2 EGGS
- 1 16OZ POWDERED SUGAR
- 1/2 CUP MELTED BUTTER COOLED
- 1/4 CUP FUDGE ICE CREAM TOPPING
- 2 TABL STRONG BREWED COFFEE
- 1 TEASP VANILLA
STUFFED ARTICHOKES
By SAEGERMA
WITH A SERRATED KNIFE CUT OFF ARTICHOKE STEMS TO CREATE S FLAT BOTTOM CUT OFF TOP 1/3 PULL OFF TOUGH LEAVES AND TRI
- 4 LARGE ARTICHOKES
- 1 HALVED LEMON
- 13/4 CUP DRIED BREAD CRUMBS
- 1 CUP PECORINO
- 1/3 CUP CHOPPED FLAT LEAF PARSLEY
- 2 TEAS KOSHER SALT
- 1 TEAS PEPPER
- 8 CLOVES FINELY CHOPPED GARLIC
- 5 TABL OLIVE OIL
CHIPOLTLE BLACK BEAN CHILI
By SAEGERMA
COOK GROUND MEAT IN LARGE SKILLET UNTIL BROWN DRAIN OFF FAT TRANSFER TO 4-5 QT SLOW COOKER STIR IN BROTH SALSA BEAN
- 11/2 LBS BULK PORK SAUSAGE
- 28 OZ BEEF BROTH
- 16 OZ MEDIUM CHUNKY SALSA
- 15 OZ BLACK BEANS RINSED & DRAINED
- 15 OZ CZN GOLDEN HOMINY RINSED & DRAINED
- 2 CUPS LOOSE PACKED FROZEN DICED HASH BROWNS WITH ONIONS & PEPPERS
- 1-2 CANNED CHIPOLTLE PEPPERS IN ADOBO SAUCE FINELY CHOPPED (HANDLE CAREFULLY)
- 2 TEAS CHILI POWDER
- 1 TEAS DRIED OREGANO
- 1 TEAS CUMIN
- CHOPPED AVOCADO & SHREDDED CHEDDAR CHEESE
CITRUS SCALLOPS
By SAEGERMA
LEMON-ZEST 1/4 TSP PEEL AND JUICE 2 TABLESPOONS LIME-ZEST 1/4 TEAS AND 1 TBL JUICE COMBINE ZEST,1/8 TEAS SALT & PEP
- 1 LEMON
- 1 LIME
- 1 1/4 LBS SEA SCALLOPS
- 3 TSPS OLIVE OIL
- 1 TABLESPOON FINELY CHOPPED SHALLOTS
- 1 TSP DIJON MUSTARD
- 1 BAG BABY GREENS
- 1/4 CUP CHOPPED PARSLEY
Sauteed Asparagus and Snap Peas
By SAEGERMA
, 2005, Ina Garten, All Rights Reserved
- 1 pound asparagus
- 3/4-pound sugar snap peas
- 2 tablespoons good olive oil
- Kosher salt
- Freshly ground black pepper
- Red pepper flakes, optional
- Sea salt, for serving