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Recipes
Stuffing
By sallycohen
Saute onion and sausage. Drain grease from sausage
- 1 Package stuffing mix including necessary ingredients chicken broth and butter
- 2-3 Green apples (Granny Smith or Pippin), chopped
- Dried Tarragon
- 1 Onion, chopped
- 1/4 lb. Ground sausage (optional)
Creamy Hot Crab Dip on the Stovetop
By sallycohen
Heat frying pan on medium heat
- ingredients:
- Creamy Hot Crab Dip on the Stovetop
- YIELD: SERVES 3-4TOTAL TIME: 15 MINUTES
- 2 (6 oz) cans of lump crab meat
- 1 (8 oz) package cream cheese (softened)
- 1 cup minced onion (about 1 small onion)
- 1 tablespoon grapeseed oil or neutral oil
- 1/2 teaspoon worscheshire sauce
- 1 teaspoon fresh lemon juice
- 1/2 cup mayo
- 1/2 cup freshly grated parmesan cheese
- fresh cracked black pepper to taste
Piquant Parsley Sauce
By sallycohen
Cucina Fresca
- 1 Garlic clove
- 4 Flat anchovies
- 1/4 C Minced fresh parsley
- 2 T Capers, drained
- 4 Large Basil leaves
- 4 T Lemon juice
- 6 T Olive oil
HORSERADISH CREAM SAUCE
By sallycohen
Whisk cream in medium bowl until thickened but not yet holding soft peaks, 1 to 2 minutes
- 1/2 cup heavy cream
- 1/2 cup prepared horseradish
- 1 teaspoon table salt
- 1/8 teaspoon ground black pepper
Prosecco Cocktails with Red Vermouth and Blackberries Recipe | Yummly
By sallycohen
1 Gently stir together blackberries, vermouth, and sugar in a bowl
- 1 cup blackberries
- 6 ozs red vermouth (sweet, preferably cinzano rosso)
- 2 tbsps superfine sugar
- 750 mls chilled prosecco
Watermelon Lemonade
By sallycohen
Stir it all together and serve over ice
- 1/4 cup (2 ounces) fresh-squeezed lemon juice
- 1/2 cup (4 ounces) fresh watermelon puree, strained through a coarse strainer to remove seeds
- 3 tablespoons (1 1/2 ounces) simple syrup*
- 3/4 cup (6 ounces) cold water
Pan Seared Trout with Mint Cilantro Chutney
By sallycohen
Monica has enliste a fantastic group of bloggers (including Dorie Greenspan on desserts!) to fill out her dinne...
- 4 skin-on trout fillets, about 6 ounces each, halved lengthwise
- Table salt
- Freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 ⁄4 cup Mint-Cilantro Chutney
- Makes 1 cup
- Prep time: 5 minutes
- 1 cup packed cilantro (leaves and stems)
- 1 cup packed mint (leaves only, please)
- 1 green serrano chile (optional; if you don’t like too much heat, remove the seeds)
- 1 ⁄4 small red onion, peeled and sliced
- 1 tablespoon dried pomegranate seeds (optional)
- 2 tablespoons fresh lemon juice
- 1 ⁄2 teaspoon table salt
- Up to 2 tablespoons water
Classic Green Bean Casserole
By sallycohen
The components of the casserole can be prepared ahead of time
- Topping
- 4 slices white sandwich bread , each slice torn into quarters
- 2 tablespoons unsalted butter , softened
- 1/4 teaspoon table salt
- 1/8 teaspoon ground black pepper
- 3 cups canned fried onions (about 6 ounces)
- Beans and Sauce
- Table salt
- 2 pounds green beans , ends trimmed, and halved
- 3 tablespoons unsalted butter
- 1 pound white button mushrooms , stems trimmed, wiped clean, and broken into 1/2-inch pieces (see illustrations below)
- 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
- Ground black pepper
- 3 tablespoons unbleached all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups heavy cream
Baked Ziti with Tomato, Mozzarella & Sausage
By sallycohen
Heat the oven to 425°F. Lightly oil a large, shallow baking dish
- ziti
- sweet Italian sausage
- kosher salt
- more
- Olive oil
- 1 large onion, cut in small dice
- 2 cloves garlic, minced
- 3/4 lb. sweet Italian pork sausage, removed from its casing and crumbled
- Kosher salt and freshly ground black pepper
- 1/4 cup dry red wine
- 35 -oz. can whole plum tomatoes, chopped, with their juice
- 1/4 cup chopped fresh marjoram or oregano (from about 6 large sprigs)
- 1 cup fresh ricotta cheese
- 1 cup freshly grated mild pecorino cheese
- Pinch nutmeg, preferably freshly grated
- 1/3 cup chopped fresh flat-leaf parsley
- 1 lb. dried ziti
- 1/2 lb. mozzarella, preferably fresh, cut in small cubes
Yellow Tomato and Basil Jam
By sallycohen
Cut Sungold tomatoes in half, or, if using larger yellow tomatoes, chop them into smallish pieces
- makes 3.5 pints or 7 half pints
- 4 pounds Sungold or other yellow tomatoes
- 3 cups granulated sugar
- 1/2 cup lemon juice
- zest of two lemons
- 1/4 cup roughly chopped basil