Recipes by Susan (Page 2)

United States Chef

	Lemon Shrimp by Susan Lemon ShrimpGoing into the weekend with a well-stocked refrigerator makes for more relaxing time on the couch and since I’m in the middle of three books that I’m thoroughly enjoying (see note below), I’m going to make this shrimp for the weekend. This nicely seasoned shrimp is a good appetizer or lunch paired with a nice cheese and…	0 votes 455 views
	Irish Potato Pancakes by Susan Irish Potato PancakesSt. Patrick’s Day is Monday and in honor of those of us with some “Irish” in us—today’s recipe is for a delicious side dish of potato pancakes. This is a basic recipe and as shown in our picture, the simple accompaniment of sour cream and chopped scallions is our favorite. If you want to use these as a base for a…	0 votes 555 views
	Cajun Shrimp Casserole by Susan This morning I was watching CNBC and somewhat oddly, for a financial news channel, they were airing an interview with the Olympic Dutch speed skating coach. If you haven’t been following the controversy about the U.S. Olympic speed skating team, the quick story is that they are not winning medals and they are not happy about that.…	0 votes 503 views
	White Lasagna by Susan On a business trip to Paris a long time ago, I was invited to “the boss’s house” for lunch. The house was a beautiful apartment above the famed Place Vendôme.When I got there, I was awed by the formality of the at-least 18-foot ceilings, the highly polished wood floors, the posh furnishings and rugs and chandeliers, and an ornate…	0 votes 449 views
	Chocolate Trifle by Susan This recipe for Trifle is a chocolate lover’s riff on the traditional English version of sherry-soaked cake layered with egg custard, preserves and whipped cream. I had fun making my layers taste their Sunday-best by making a chocolate cake from scratch, making a homemade bittersweet chocolate pudding, and whipping the cream with…	0 votes 534 views
	Green Beans, Grapes and Mushrooms in Port Wine Reduction by Susan A nice way to cook a special dinner for family or company is to grill or roast a simple meat or fish and then fuss a little bit over a vegetable dish to go along with it. I was recently watching an old PBS show about the cuisine at the Waldorf-Astoria Hotel in New York and while they were talking to one of the chefs there, he was…	0 votes 833 views
	Mexican Chocolate Cake by Susan This cake is moist and dense and very chocolate-y and is a nice addition to any celebratory table. I imagine that it is called Mexican Chocolate Cake because of the addition of cinnamon; I have read other versions that call for more cinnamon (up to 2 teaspoons), and the addition of cayenne pepper or ancho chili powder to add even more…	0 votes 362 views
	Cornbread Dressing, Davis Family Recipe by Susan My grandmother and my mother’s cooking is referenced frequently here on Sauce and Sensibility, because they had such a profound influence on me in the years when I was learning my way around the kitchen. They were both great, intuitive; natural cooks who worked without written recipes or measurements to delicious results.So it comes…	0 votes 799 views
	French 75 by Susan French 75Someday before I hang up my spatulas, I want to create a cleverly named drink. What a great legacy to leave friends and family—at every family occasion or celebration—my drink could be served and I would be there in spirit!! (Um…sorry about the pun.)Today’s recipe is in the category of fun bar facts to know and tell. The…	0 votes 721 views
	Corn, Mushroom and Leek Sauté by Susan In my cooking world, I am always excited to find something new to do with vegetables and side dishes. Like anything else that I do everyday, it is easy to fall into a rut with my cooking, and repeat favorites instead of adding new things to the repertoire.I adapted this recipe from one that I found in a Fine Cooking Magazine. I served…	0 votes 465 views