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Recipes
Squash and Zucchini Cakes
By SMorrissey
Recipe courtesy Paula Deen
- e3 medium zucchini
- 3 medium yellow squash
- 1 cup toasted bread crumbs
- 1 cup shredded Parmesan
- 1/3 cup minced Vidalia onion
- 1 large egg, lightly beaten
- 1 1/2 teaspoons dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup (1 stick) butter
- 1 jar store-bought marinara sauce
Homemade Ricotta Cheese
By SMorrissey
Set a large sieve over a deep bowl
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons good white wine vinegar
Sandy's (mom's) Glazed Ham
By SMorrissey
Preheat oven to 325˚ F. Remove the ham from the wrapper and lightly rinse with water
- 1 medium ham
- For Glaze (If the ham is big, double the recipe)
- 1 can crushed pineapple in heavy syrup
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 teaspoon ground clove
- 1/2 teaspoon ground mustard
Lemon Orzo Salad with Asparagus and Tomatoes
By SMorrissey
You can add quinoa and chicken for protein and make it for dinner! There is 2 versions
- Version 1
- 6 oz of orzo, cooked per instructions
- 6 asparagus spears, chopped into thirds
- 1 tbsp olive oil
- 2 cloves of garlic, minced
- Handful of grape tomatoes, sliced in half lengthwise
- Zest and juice from half a lemon
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp fresh parsley, chopped
- Parmesan cheese
- Version 2
- 12 oz. orzo
- 1 bunch fresh asparagus, cut into 1-inch pieces
- 1 pint grape or cherry tomatoes, halved
- 1 lemon, zested and juiced
- 4 Tbs. extra virgin olive oil
- 1 clove garlic, minced
- 2 Tbs. fresh parsley, minced
- Kosher salt
- Fresh ground pepper
- Grated Parmigiano Reggiano
KIND Bar Copycat | Almond Coconut
By SMorrissey
Grease/spray large bowl, 9x13 baking sheet/pan, wooden spoon or rubber spatula, and bottom of drinking glass
- FOR NUT MIXTURE:
- 2 cups whole roasted* unsalted almonds
- 2 cups unsweetened coconut flakes
- 1/2 cup puffed millet, rice (or other puffed whole grain; or crispy brown rice cereal)
- 1 tablespoon flaxseed meal
- FOR SYRUP:
- 1/2 cup honey**
- 1/3 cup brown rice syrup (may substitute light corn syrup)
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Restaurant-Style Salsa
By SMorrissey
2012 Ree Drummond, All Rights Reserved
- Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
- One 28-ounce can whole tomatoes with juice
- 1/2 cup fresh cilantro leaves (or more to taste!)
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 whole jalapeno, quartered and sliced thin, with seeds and membrane
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 whole lime, juiced
Duck Soup (Mock Czarnina)
By SMorrissey
Cook neckbones in chicken broth and skim fat that rises
- 1 1/2 -2 lbs pork neck bones
- chicken broth to cover
- 1 qt prune juice
- 1 1/2 cups apple butter
- 1 lb prunes
- 1 Cup Raisins
- 1/4 cup vinegar
- 1 cinnamon stick
Crockpot Fajitas
By SMorrissey
Place onion and pepper strips in bottom of crock-pot
- 1 large onion cut into 1/2 in strips
- 1 green bell pepper cut into 1/2 in strips
- 1 red bell pepper cut into 1/2 in strips
- 2 lbs boneless sirloin steaks or 2 lbs boneless skinless chicken breast cut into strips (not too thin)
- 3/4 cup water
- 2 tbsp. red wine vinegar (I just used regular vinegar)
- 1 tbsp. lime juice
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. cayenne pepper
- 1/2 tsp. pepper
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
Devil's Food Cake
By SMorrissey
Serve big wedges with a thick blood-red raspberry coulis to complete it as a dessert
- For the icing:
- 6 Tbsp unsalted butter
- 1 cup superfine sugar
- 2 medium eggs, lightly beaten
- 1/2 cup plus 2 Tbsp cocoa powder
- 1 cup water
- 1 cups self-rising flour
- ingredients: Add all to shopping list
- 6 Tbsp unsalted butter
- 1 cup superfine sugar
- 2 medium eggs, lightly beaten
- 1/2 cup plus 2 Tbsp cocoa powder
- 1 cup water
- 1 cups self-rising flour
- 1 stick unsalted butter
- 2 cups confectioners’ sugar
- 2 Tbsp cocoa powder, plus extra for dusting
- 2 Tbsp milk
- Optional
- For the raspberry coulis:
- 10 oz raspberries
- Lemon juice, to taste
- 3 Tbsp confectioners’ sugar
Zucchini-Pineapple Quick Bread
By SMorrissey
Martha Parks, Missoula, Montana, Cooking Light JUNE 2008
- 3 cups sifted all-purpose flour (about 13 1/2 ounces)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 2 large eggs
- 2 cups sugar
- 2 cups grated zucchini (about 1 1/2 medium zucchini)
- 2/3 cup canola oil
- 1/2 cup egg substitute
- 2 teaspoons vanilla extract
- 2 (8-ounce) cans crushed pineapple in juice, drained
- Baking spray with flour