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Recipes
Classic Fried Chicken
By SMorrissey
Mix the buttermilk, hot sauce
- 1 3-pound chicken, cut into 10 pieces, or 3 pounds chicken pieces
- Kosher salt and freshly ground black pepper
- 1 quart buttermilk
- 2 teaspoons hot sauce
- 3 cups all-purpose flour
- 1 tablespoon sweet paprika
- 3/4 teaspoon cayenne pepper
- Peanut or vegetable oil, for frying
- Vegetable shortening, for frying
Crock Pot Corned Beef and Cabbage
By SMorrissey
Take it easy this St. Paddy's Day by making your corned beef and cabbage in the crock pot
- 2 pounds lean corned beef brisket, all fat trimmed off
- 1 cup frozen pearl onions
- 2 medium carrots, peeled and cut into chunks
- 2 medium parsnips, peeled and cut into chunks
- 1 small head cabbage, cut into 6 wedges
- 1/4 cup chopped fresh parsley
- 2 bay leaves
- 1/8 teaspoon whole peppercorns
Kourabiedes (Greek Butter Cookies)
By SMorrissey
Instructions Preheat oven to 350 degrees
- 1 pound unsalted butter, room temperature
- 1 large egg
- 1 teaspoons pure almond extract or 1 teaspoon vanilla extract
- 8 tablespoons powdered sugar
- 1/8 teaspoon baking soda
- 5 to 5 1/2 cups flour
- Pinch of salt
- Chopped almonds or walnuts
Grandma's Corn Pudding
By SMorrissey
Preheat oven to 400 Degrees F (200 degrees C)
- 5 eggs
- 1/3 cup butter, melted
- 1/4 cup white sugar
- 1/2 cup milk
- 4 tablespoons cornstarch
- 1 (15.25 ounce) can whole kernel corn (frozen corn, fill empty can from the cream corn can)
- 2 (14.75 ounce) cans cream-style corn
Couscous with Eggplant and Red Pepper Salad
By SMorrissey
Place the lemon juice and tahini in a large bowl and whisk until smooth
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons roasted tahini
- 1 medium garlic clove, minced
- 1 medium shallot, minced
- 1/4 cup olive oil
- 1 cup Israeli couscous
- 3 cups water
- Kosher salt
- Freshly ground black pepper
- 1 medium eggplant (about 1 pound), trimmed and cut lengthwise into 1/4-inch-thick slices
- 1 medium red bell pepper, cored, seeded, and quartered
- 1/4 cup loosely packed fresh Italian parsley leaves, coarsely chopped
Grams Sweet and Sour Cabbage
By SMorrissey
Line bottom of Dutch oven with bacon
- 1 head shredded organic cabbage
- 1/2 cup cider vinegar
- 3/4 cup sugar (milled or dried cane juice best)
- Lawry's seasoned salt to taste
- 5-7 slices uncooked free range bacon
Pasta, Zucchini Salad
By SMorrissey
For the pasta: Cook the fusilli pasta according to package instructions
- One 12-ounce bag fusilli pasta
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1 1/2 tablespoons minced garlic
- 2 medium zucchini, julienned
- 1 medium carrot, peeled and julienned
- 6 cups heavy cream
- 3/4 cup grated Parmesan
- 1/2 cup fresh cilantro leaves, chopped
- Salt and ground pepper
Lemon Curd
By SMorrissey
Beat the eggs and sugar in heavy-bottomed sauce pan
- 4 whole eggs 1 1/2 cups sugar 2/3 cups lemon juice (from 4 to 6 lemons) Zest from 4 lemons 6 ounces (1 1/2 sticks) butter, melted
Breakfast Corn Dogs Recipe
By SMorrissey
Review & Rate
- 14 small breakfast sausage links (about 12 ounces)
- 2 quarts vegetable oil, for frying
- 14 candy-apple craft sticks
- 1 cup fine- or medium-ground yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 cup whole milk
- 2 large eggs
- 2 tablespoons maple syrup, plus more for dipping
- 2 tablespoons granulated sugar
Prime Rib Soup
By SMorrissey
This is the perfect way to turn your leftovers into a new meal
- Beef stock
- Prime rib bones
- 2 cloves garlic
- 1 medium onion
- root vegetables
- celery
- potatoes
- peas
- mushrooms
- carrots
- Udon noodles, optional