Sadams1001's profile page
Recipes
Bloody Mary Shrimp
By sadams1001
Many reviewers suggested serving them in plastic, disposable shooter glasses
- For shrimp:
- 1 pound medium shrimp in shell, peeled and deveined
- 1 1/2 cups thinly sliced celery (3 to 4 ribs)
- 1 cup thinly sliced scallions (about 6)
- For sauce:
- 1/2 cup ketchup
- 1/4 cup vodka (preferably Absolut Peppar)
- 1/4 cup fresh lemon juice
- 2 tablespoons bottled horseradish (not drained), or to taste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco
- Equipment: Chinese soupspoons
- Garnish: diced avocado (optional)
Savory Cheese Puffs
By sadams1001
Cheese puffs, known as gougere in France, are relatively simple to prepare and they can be made in advance ad poppe...
- 1 cup water
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon kosher salt
- 1 cup all-purpose flour
- 4 large eggs
- 3/4 cup grated Gruyere
Award Winning Chili (LeAnn)
By sadams1001
1 Cook ground meat with onions and peppers in dutch oven
- Toppings:
- 1 lb ground venison or 1 lb ground beef or 1 lb ground turkey
- 2 onions, diced
- 1 green pepper, diced
- 1 tablespoon jalapeno, finely chopped
- 1 (14 ounce) can Mexican-style tomatoes (like Rotel)
- 2 (8 ounce) cans tomato sauce
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika (smoked if you can find it)
- 1 (14 ounce) can kidney beans, drained and rinsed
- 1 (14 ounce) can black beans, drained and rinsed
- 1 cup water
- sour cream
- cheddar cheese
- green onion
Brown Chicken Stock
By sadams1001
Preheat oven to 450 degrees
- 6 lbs chicken backs or wings
- 2 yellow onions, coarsely chopped
- 2 carrots, peeled and chopped
- 1 celery stalk, chopped
- 1 cup dry white wine
- 12 cups cold water
- 3 ripe plum tomatoes, chopped
- 4 cloves garlic, smashed
- 3 sprigs parsley
- 2 sprigs thyme
- 1 bay leaf
- 4 black peppercorns
Dried Cranberry-Apple Conserve
By sadams1001
Accompaniment to Almond-Crusted Pork Tenderloin with Dried Cranberry-Apple Conserve
- 2 cups sweetened dried cranberries
- 1 1/2 cups boiling water
- 1/3 cup diced dried apple
- 1/4 cup raisins
- 1 tablespoon minced crystallized ginger
- 1/3 cup white wine vinegar
- 3 tablespoons sugar
- 1/8 teaspoon ground red pepper
- Dash of ground allspice
- Dash of ground cinnamon
- Dash of ground ginger
- 1/4 cup red plum or raspberry jam
French Dip with Roast Beef, Caramelized Onions, and Melted Swiss
By sadams1001
Caramelize the onions: 1. Cut onions in half and slice
- 1 pkg beef carpaccio (about 12 large slices) or thinly sliced roast beef for two
- 2 medium yellow onions, sliced
- 1 tablespoon butter
- salt and pepper
- tiny pinch of sugar (optional)
- 2/3 cup grated Emmenthal, Gruyere, Swiss, or Provolone cheese
- pinch dried oregano or Italian seasoning
- 2 cups good quality beef broth
- 1 baguette, or other crusty roll
Herb-Roasted Sweet Potatoes
By sadams1001
Preheat oven to 400 degrees
- 4 medium sweet potatoes, peeled and cut into 1 1/2-inch rounds
- 3 tablespoons olive oil
- 1 tablespoon fresh thyme leaves, plus a few sprigs for garnish
- 2 small cloves garlic, minced
- 1/4 teaspoon crushed red-pepper flakes
- 1 teaspoon coarse salt
Rocco DiSpirito's Thanksgiving Egg Cake
By sadams1001
This recipe is great for any and all of your Thanksgiving leftovers
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 to 3 cloves garlic, finely chopped or grated
- 1 1/2 cups leftover turkey, shredded or chopped
- 1 1/2 cups leftover stuffing
- 1 1/2 cups leftover mashed sweet potatoes
- 3/4 cup leftover gravy
- 10 eggs
- 1/4 cup flat-leaf parsley or tarragon (or your favorite herbs), chopped
Phyllis's Egg Casserole
By sadams1001
Beat eggs and milk together
- 6 eggs
- 1 cup milk
- 2 cups seasoned croutons (or unseasoned)
- 1/2 lb cheddar cheese (grated)
- 1 lb sausage, cooked, drained and crumbled
- 4 oz can sliced mushrooms, drained.
- Butter (to grease pan)
Jam Filled Butter Cookies
By sadams1001
Preheat the oven to 375 degrees F (190 degrees C)
- 3/4 cup butter, softened
- 1/2 cup white sugar
- 2 egg yolks
- 1 3/4 cups all-purpose flour
- 1/2 cup fruit preserves, any flavor