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Recipes
SHRIMP IN GREEN SAUCE
By Sharmd
1. Peel and devein shrimp but leave the tails on
- 1 lb raw shrimp
- 1/2 cup dry white wine
- salt and pepper
- 1/4 tsp red pepper flakes
- 2 tbsp plus 4 tsp flour
- 1/2 cup finely chopped parsley
- 1/3 cup olive oil
- 1/2 cup peas cooked or defrosted
- 1/4 cup chopped green onions
- 1 tbsp finely chopped garlic
- 1/4 cup fish broth or clam juice
VIENNESE PORK CHOPS
By Sharmd
Rub pork chops with pepper and thyme
- PORK CHOPS – WITH BONE
- LEMON SLICED
- BAY LEAVES
- BUTTER
- BREAD CRUMBS
- THYME
CHICKEN SARONNO
By Sharmd
Best made the day before serving
- 6-8 BONELESS AND SKINLESS CHICKEN BREAST HALVES
- S&P, GARLIC POWDER, CURRY POWDER
- FLOUR
- 1/4 CUP BUTTER
- 1/2 LB FRESH MUSHROOMS, THICKLY SLICED
- 1/4 + CUP AMARETTO DI SARONNO
- 1 LEMON – RIND AND JUICE
- 1/1 /2 CUPS CHICKEN BROTH
- 1 1/2 TBSP CORNSTARCH
GRANOLA
By Sharmd
250 F oven Lightly grease a large baking sheet with edges ( a jelly roll pan is the best) In a LARGE BOWL , c...
- 3 CUPS QUICK COOKING OATS (normal shaped, NOT STEEL CUT)
- 1/2 CUP CHOPPED NUTS – I USE PECANS, ORIGNAL RECIPE USED PEANUTS
- 1/4 CUP WHEAT GERM
- 1/3 CUP HONEY
- 1/3 CUP BROWN SUGAR
- 1/4 CUP VEGETABLE OR CANOLA
- 2 TBL WARM WATER
- 1/4 TSP SALT
- 1 TSP VANILLA EXTRACT
- VANILLA YOGURT (optional)
- BERRIES FOR LAYERING (optional)
Chicken Smothered in Gravy
By Sharmd
Notes One Serving 326 cal, 9 gm carb, 19 gm fat, 3
- 1 . 2 1/2 tablespoons canola oil
- 2 . Eight 3-ounce skinless chicken drumsticks
- 3 . Salt and freshly ground pepper
- 4 . 1 ounce bacon (1 thick slice) cut crosswise into 1/4-inch strips
- 5 . 1 1/2 tablespoons all-purpose flour
- 6 . 1 medium onion, thinly sliced
- 7 . 1 garlic clove, thinly sliced
- 8 . 1 large tomato—peeled, seeded and coarsely chopped
- 9 . 1 teaspoon tomato paste
- 10 . 1 cup 2-percent milk
- 11 . 1/4 cup low-sodium chicken broth
- 12 . 2 parsley sprigs plus 2 teaspoons chopped parsley
FISH MARKET APPLE WALNUT PIE
By Sharmd
10 inch deep dish pie plate
- DOUGH:
- 1 3/4 CUP FLOUR
- 1/4 CUP SUGAR
- 1 TSP CINNAMON
- 3/4 TSP SALT
- 1 STICK AND 3 TBSP UNSALTED BUTTER, CHILLED
- 1/4 CUP APPLE CIDER
- FILLING:
- 6 LARGE MCINTOSCH APPLES, PEELED AND SLICED ~8 CUPS
- 1 2/3 CUPS SOUR CREAM
- 1 CUP SUGAR
- 1 LARGE EGG
- 1/3 CUP FLOUR
- 2 TSP VANILLA
- 1/2 TSP SALT
- 1 CUP WALNUTS
- 1/2 CUP FLOUR
- 1 STICK UNSLATED BUTTER, SOFTENED
- 1/3 CUP SUGAR
- 1/3 CUP DARK BROWN SUGAR
- A PINCH OF SALT
Turkey Seasoning and Roasting Prep
By Sharmd
· A day ahead, rub bird inside and out with the lemon half, then rub with the herbs and garlic
- Turkey Seasoning:
- 16 to 20 pound turkey (set aside neck and giblets)
- 1/2 medium lemon
- 12 branches each fresh parsley, sage and thyme
- 6 4- to 6-inch branches fresh rosemary
- 6 large cloves garlic, split
- 3 to 4 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- Roasting:
- 3 stalks celery with leaves
- 2 medium onions, cut into 1/2-inch thick rounds
- 2 large carrots
- Salt
- 2 to 3 cups dry white wine (soave, vermentino, sauvignon blanc, or pinot grigio)
Spareribs Pan-Roasted with Sage and White Wine, Treviso Style
By Sharmd
by Marcella Hazan, 1993, Alfred A
- A 3-pound rack of spareribs, divided into single ribs
- 1/4 cup vegetable oil
- 3 garlic cloves, peeled and cut into very thin slices
- 2 tablespoons fresh sage leaves or 2 teaspoons whole dried ones, chopped
- 1 cup dry white wine
- Salt
- Black pepper, ground fresh from the mill
Tuscan Pork (on baguette)
By Sharmd
COMBINE SAGE, ROSEMARY, SALT, PEPPER, GARLIC AND FENNEL
- 2 POUNDS PORK TENDERLOIN, NO FAT AND SILVER SKIN
- 2 TSP EACH FRESH SNIPPED SAGE AND ROSEMARY
- 1 TSP KOSHER SALT
- 1/2 TSP GROUND BLACK PEPPER
- 2 CLOVES GARLIC, MINCED
- 1/4 TSP FENNEL POLLEN OR 1 TSP FENNEL SEEDS, CRUSHED
- 4 + TBSP EXTRA VIRGIN OLIVE OIL, DIVIDED
- 1 BAGUETTE
Mike Isabella's Pepperoni Sauce
By Sharmd
In a pot, sweat onions in olive oil for five to seven minutes
- 6-oz. pepperoni, cut into thin slices
- 4-oz. yellow onion, sliced thin
- 2 cloves garlic, sliced thin
- 1 teaspoon chili flake
- 1 teaspoon fennel seed, toasted
- 4-oz. crushed San Marzano tomatoes, chopped
- 4-oz. chicken stock
- 2 tbsp extra-virgin olive oil
- 1 tsp salt
- 1 tbsp apple cider vinegar