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Recipes
MESCLUN WITH LEMON VINAGARETTE
By Silvermama
MESCLUN WITH LEMON VINAIGRETTE
- 1/2 tsp finely grated lemon zest
- 2 tbs fresh lemon juice
- 1 tbs white wine vinegar
- 2 tsp Dijon mustard
- 3 tbs olive oil
- salt/pepper
- 1 lb mesclun
PARMESAN BASKETS
By Silvermama
Add simple greens and raspberry vinegrette to these edible baskets
- Parmesan Cheese
SPINACH SALAD
By Silvermama
SPINACH SALAD
- Lemon Dressing:
- 4 slices bacon
- 4 cups torn spinach leaves
- 1 can (8 oz) pineapple tidbits, drained, chilled
- 1/2 cup sliced purple onion
- 1 cup veg or olive oil
- 3 tbs fresh lemon juice
- 1 tsp sugar
- 1 tsp salt
- 1 tsp paprika
- 1/4 cup finely chopped onion
- 1 tsp dry mustard
- 1 clove garlic, minced
VANILLA BEAN CREME BRULEE
By Silvermama
VANILLA BEAN CREME BRULEE
- Brulee
- 2 cups heavy cream
- 1 cup milk
- 1 vanilla bean, split and scraped
- 6 large egg yolks
- 1/2 cup granulated sugar
- Sugar
- 1/2 cup brown sugar
- 1/4 cup sugar
WHITE CHOCOLATE MOUSSE
By Silvermama
There is also a "kids" version I add to this sometimes
- 4 egg yolks
- 1 cup heavy whipping cream
- 1 cup white baking chips
- 1/4 cup sugar
- 1 1/2 cups heavy whipping cream
TABBOULEH
By Silvermama
TABBOULEH
- 4 cups diced tomato
- 2/3 cup chopped fresh parsley
- 1/3 cup thinly sliced green onions
- 1/4 cup uncooked bulgur
- 1/4 cup chopped fresh mint
- 2.5 tsp extra virgin olive oil
- 2 tbs fresh lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground black pepper
- 5 large iceburg lettuce leaves
WHITE CHOCOLATE RASPBERRY CHEESECAKE
By Silvermama
Easy dessert and makes a nice presentation
- 2 pkg (8 oz) cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/2 tsp vanilla
- 1 graham cracker crust
- 3 squares (3 oz) white baking chocolate, melted
- 3 tbs red raspberry preserves
TEXAS BBQ SAUCE
By Silvermama
Texas Barbecue Sauce
- 1 cup strong black coffee
- 1 cup Worcestershire sauce
- 1 cup catsup
- 1/2 cup cider vinegar
- 1/2 cup brown sugar
- 3 tablespoons chili powder
- 2 teaspoons salt
- 2 cups chopped onions
- 1/4 cup minced hot chili peppers
- 6 cloves garlic, minced
Southern Cornbread Dressing
By Silvermama
Every true southern cook has their own version of cornbread dressing
- CORNBREAD:
- Turkey stock (boiled from your turkey necks/giblets) or approx 6 cups chicken broth
- 1 (14-ounce) package Peppridge Farm Herb Stuffing
- 2 tablespoons canola oil
- 1 tablespoon poultry seasoning
- 3 stalks celery (approximately 6 inches each), chopped
- 1 medium red bell pepper, chopped
- 2 sweet onion, chopped (approximately 1 cup, packed)
- 2 tablespoons chopped fresh garlic
- 10 fresh medium sage leaves, chopped
- 1 tablespoon fresh thyme leaves
- 3 large boiled eggs, diced
- 1/2 cup melted butter
- Salt/Pepper to taste
- 1 1/2 cups yelllow corn meal
- 1 large egg, whipped
- 1 1/2 cups whole milk
- 1/2 cup self-rising flour (this will keep the cornbread from having a "grainy" texture)