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Recipes
Corn and potato chowder
By Serree
Heat a Dutch oven over medium-high heat
- * Cooking spray
- * 1 1/2 cups prechopped green bell pepper
- * 1 cup chopped green onions, divided (about 1 bunch)
- * 2 cups frozen corn kernels
- * 1 1/4 cups water
- * 1 teaspoon seafood seasoning (such as Old Bay)
- * 3/4 teaspoon dried thyme leaves
- * 1/8 teaspoon ground red pepper
- * 1 pound baking potatoes, cut into 1/2-inch pieces
- * 1 cup half-and-half
- * 1/4 cup chopped parsley
- * 3/4 teaspoon salt
- * 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Hoecakes
By Serree
Mix well all ingredients, except for the frying oil
- * 1 cup self-rising flour
- * 1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
- * 2 eggs
- * 1 tablespoon sugar
- * 3/4 cup buttermilk
- * 1/3 cup plus 1 tablespoon water
- * 1/4 cup vegetable oil or bacon grease
- * Oil, butter, or clarified margarine, for frying
Southwestern Pulled Brisket Sandwiches
By Serree
season beef with salt and pepper, to taste
- 3 lb beef brisket
- Kosher salt
- ground black pepper
- 2 Tb vegetable oil
- 5 cloves of garlic, pealed and smashed
- 1 Spanish onion, halved and thinly sliced
- 1 Tb chili powder
- 2 Tsp ground coriander
- 2 Tsp ground cumin
- 1/4 cup apple cider vinegar
- 1 1/2 cups water
- 1 (14 1/2 oz) can whole peeled tomatoes, with juices
- 1 small canned chipotle chili en adobo
- 2 bay leaves
- 3 Tb molasses
- soft sandwich buns
- pickled jalapenos
Jewish Apple Cake
By Serree
1. Preheat oven to 350 degrees
- 3 Cups all-purpose flour
- 1/2 Tsp salt
- 2 1/2 Tsp baking powder
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 1/4 cup orange juice
- 2 Tsp vanilla extract
- 3 apples -peeled, cored and sliced
- 2 Tsp ground cinnamon
- 5 Tsp sugar
Fruit salad
By Serree
In a small bowl, whisk together the lime juice and the sugar
- * 1/4 cup freshly squeezed lime juice
- * 1/4 cup sugar
- * 1/2 pineapple, peeled, cored, and cut into 1-inch pieces
- * 1 mango, peeled, pitted, and cut into 1-inch pieces
- * 2 kiwis, peeled and sliced
- * 1/2 pound grapes, picked off stems
- * 1/2 small melon, peeled, seeded, and cut into 1-inch pieces
- * 1 pint any seasonal berries
Half and Half with lemonade ice cubes
By Serree
In a small saucepan heat the sugar and water and bring to a boil
- 8 cups cold water
- 2 cups freshly squeezed lemon juice
- 1 cup simple syrup
- 1 quart freshly brewed ice tea
- simple syrup
- * 1 cup granulated sugar
- * 1 cup water
Lasagna Rolls
By Serree
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat
- Sauce:
- * 2 tablespoons unsalted butter
- * 4 teaspoons all-purpose flour
- * 1 1/4 cups whole milk
- * 1/4 teaspoon salt
- * 1/8 teaspoon ground black pepper
- * Pinch ground nutmeg
- Lasagna:
- * 1 (15-ounce) container whole milk ricotta cheese
- * 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- * 1 cup plus 2 tablespoons grated Parmesan
- * 3 ounces thinly sliced prosciutto, chopped
- * 1 large egg, beaten to blend
- * 3/4 teaspoon salt, plus more for salting water
- * 1/2 teaspoon freshly ground black pepper
- * 1 to 2 tablespoons olive oil
- * 12 uncooked lasagna noodles
- * 2 cups marinara sauce
- * 1 cup shredded mozzarella (about 4 ounces)
Chicken and rice casserole with shitaki mushrooms and spinach
By Serree
1. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat
- 4 * 4 tablespoons butter, divided
- 1 * 1 medium onion, halved vertically and thinly sliced crosswise (about 1 cup)
- 2 * 2 garlic cloves, minced
- 1 * 1 pound shiitake or other mushrooms, stems discarded and caps sliced
- 2 * 2 (12-ounce) bunches spinach, tough stems removed and coarsely chopped OR 2 (5-ounce) packages prewashed spinach, coarsely chopped
- 3 * 3 tablespoons all-purpose flour
- 3 * 3 cups milk
- 8 * 8 ounces Gruyère, shredded (2 cups)
- 1 * 1 teaspoon salt
- 1/2 * 1/2 teaspoon freshly ground pepper
- 4 * 4 cups hot cooked brown or wild rice
- 3 * 3 cups cooked chicken breast meat, shredded (12 ounces)
Campbell's Hearty Chicken and noodle casserole
By Serree
Stir soup, milk,vegetables, chicken, noodles, parmesan and black pepper in 1 1/2 qt casserole dish Bake at 400 deg...
- 1 can (10 3/4oz) Campbell's condensed Cream of Mushroom soup
- 1/2 cup of milk
- 1 cup frozen mixed vegetables
- 2 cups cubed cooked chicken
- 2 cups of meduim egg noodles, cooked and drained
- 1/4 cup grated parmesan cheese
- 1/4 tsp ground black pepper
- 1/2 cup shredded cheddar cheese
Brown Rice Pilaf
By Serree
In a high sided covered skillet over medium-high heat, heat 1 Tbs EVOO
- 1 Tbs EVOO
- 1 handful of thin, whole wheat spaghetti, broken into
- little pieces.
- 1 cup of brown rice
- 2 cups of chicken stock
- salt
- ground pepper
- 1 Tbs butter