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Recipes
Sausage, Egg, Hash Brown Casserole
By sadams1001
Preheat oven to 350°F. Break up sausage meat and discard casings, if desired
- 1 lb. sausage
- 9 large eggs, slightly beaten
- 3/4 cup milk
- 4 tablespoons melted butter
- 24 oz. pkg. hash browns
- 8 oz. shredded cheddar cheese
Shrimp Bisque (Barefoot Contessa)
By sadams1001
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes
- 1 pound large shrimp, peeled and deveined, shells reserved
- 4 cups seafood stock
- 3 tablespoons good olive oil
- 2 cups chopped leeks, white and light green parts (3 leeks)
- 1 tablespoon chopped garlic (3 cloves)
- Pinch cayenne pepper
- 1/4 cup Cognac or brandy
- 1/4 cup dry sherry
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 1/3 cup tomato paste
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Au Jus
By sadams1001
Bring ingredients to a boil in saucepan; strain, discard onions; serve hot with a French dip sandwich
- 1 10.5 oz can French Onion Soup
- 1 10.5 oz can Beef Broth
- 1 can cold water
- 1/2 teaspoon white sugar
- 2 teaspoons Worchestershire sauce
- 1/8 teaspoon salt
Roast Rack of Lamb with Mint Sauce
By sadams1001
The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed...
- Mint Sauce:
- 3 8-chop racks of lamb, trimmed
- 6 tablespoons Dijon mustard
- 3 cups fresh white breadcrumbs
- 6 tablespoons chopped fresh mint
- Fresh mint sprigs
- 1 cup plus 2 tablespoons chopped fresh mint
- 1/2 cup canned beef broth
- 1/3 cup minced shallots
- 6 tablespoons red wine vinegar
- 1/4 cup sugar
- 2 teaspoons cornstarch
Donna's Dessert (from Beth)
By sadams1001
Mix all of the filling ingredients except milk/yogurt
- Filling:
- 3 8-oz packages cream cheese
- 3/4 cup brown sugar (to taste)
- 1 tablespoon vanilla
- juice of 1/2 a lemon
- milk or non-fat yogurt (about a cup)
- Crust:
- Graham cracker crumbs (about 2 cups)
- Fruit:
- sliced Kiwi
- sliced strawberries
- whole blueberries
- whole raspberries
- whole blackberries
- sliced fresh peaches or plums
- (choose fruits that won't brown)
- Cake:
- 1 angel-food cake - partially frozen (and cut into cubes)
Pork Chili with Tomatoes
By sadams1001
"A good newspaper review of the Cosmos Cafe in Houston convinced me to try out the restaurant and particularly the ...
- 3 pounds poblano chilies (about 12 large)
- 7 1/2 pounds pork butt country-style strips, trimmed, cut into 1-inch pieces
- 6 tablespoons all purpose flour
- 6 tablespoons vegetable oil
- 6 cups coarsely chopped onions
- 12 large garlic cloves, chopped
- 2 tablespoons dried oregano
- 2 tablespoons ground cumin
- 10 cups chicken stock or canned low-salt chicken broth
- 1 28-ounce can diced tomatoes in juice
Dijon Pork Chops (South Beach Diet)
By sadams1001
Preheat the oven to 350 Degrees
- 1 cup whole-wheat or stone-ground breadcrumbs
- 1 Tablespoon melted Smart Spread
- 2 Tablespoons Dijon Mustard (divided)
- 2 Tablespoons freshly grated parmesan cheese
- 1 Tablespoon chopped parsley (optional)
- 6 boneless pork loin chops
- Salt and pepper to taste
Rosemary-Lemon Grilled Turkey Cutlets and Red-Skinned Potato Wedges
By sadams1001
If the cutlets are thicker than 1/3 inch, slip them into a heavy-duty resealable plastic bag, and pound them with a...
- 1/4 cup olive oil plus additional for brushing
- 3 tablespoons fresh lemon juice
- 2 teaspoons minced fresh rosemary
- 2 garlic cloves, pressed
- 1 1/4 pounds red-skinned potatoes, scrubbed, cut into 1/2-inch wedges
- 1 1/4 to 1 1/2 pounds 1/3-inch-thick turkey cutlets
Osso Buco
By sadams1001
Season the veal shanks with salt and pepper and dredge them in the flour, shaking off the excess
- 8 to 10 large 2 1/2-inch-thick veal shanks, each patted dry and tied securely with kitchen string to keep the meat attached to the bone
- all-purpose flour for dredging the veal shanks
- 7 tablespoons unsalted butter plus additional if necessary
- 3 tablespoons olive oil plus additional if necessary
- 1 1/2 cups dry white wine
- 1 1/2 cups finely chopped onion
- 3/4 cup finely chopped carrots
- 3/4 cup finely chopped celery
- 1 teaspoon minced garlic
- 3 to 4 cups chicken broth or beef broth
- 1 1/2 cups peeled, seeded, and chopped tomato or 1 1/2 cups drained canned plum tomatoes, chopped
- a cheesecloth bag containing 6 fresh parsley sprigs, 4 fresh thyme sprigs, and 1 bay leaf
- 1/2 teaspoon salt
- For the gremolata
- 1/2 cup minced fresh parsley leaves (preferably flat-leafed)
- 2 tablespoons freshly grated lemon zest
- 1 tablespoon minced garlic
Mediterranean Dip
By sadams1001
Place cucumber, onion, tomato, and olives in bowl
- 1/2 medium cucumber, seeded and coarsely chopped
- 1/2 cup chopped red onion
- 1 plum tomato
- 3.25 oz can pitted ripe olives, drained, sliced
- 2 Tablespoons olive or vegetable oil
- 1 garlic clove, pressed
- 1 teaspoon Pantry Italian Seasoning Mix
- 4 oz crumbled feta cheese