KSmitherman's profile page
Recipes
Vinaigrette
By KSmitherman
1. Combine vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl
- 1/4 to 8 to 10 to dress 8 to 10 cups lightly packed greens
- Ingredients
- 1 1 1 tablespoon wine vinegar (see note)
- 1 1/2 1 1/2 1/2 teaspoons very finely minced shallot
- 1/2 1/2 1/2 teaspoon regular or light mayonnaise
- 1/2 1/2 1/2 teaspoon Dijon mustard
- 1/8 1/8 1/8 teaspoon table salt
- Ground black pepper
- 3 3 3 tablespoons extra-virgin olive oil
Creamy Horseradish Sauce
By KSmitherman
Combine ingredients in medium bowl
- 1 pkg. 8 oz. cream cheese
- 1/2 cup horseradish sauce
- 1/4 cup mayonnaise
- 1/4 cup Dijon or stone ground mustard
Ground Beef Vegetable Soup
By KSmitherman
Cook macaroni according to pkg
- 3/4 pd ground beef
- 2 cans beef broth
- 2 cups water
- 1 can diced tomatoes
- 3 celery ribs, chopped
- 2 large carrots, sliced
- 2 medium onion, sliced
- 1 medium potato, peeled and cubed
- 1 1/2 cup fresh cauliflower
- 2 tbs. tarragon
- 1 tbs. garlic powder
- 1/2 tsp salt
- 1/8 tsp pepper
- 3/4 cup uncooked macaroni
Ice Cream
By KSmitherman
Pour the half-and-half into a heavy saucepan
- 3 cups Half-and-half
- 2 cups Sugar
- 1 teaspoon Vanilla
- 8 whole Large Egg Yolks
- 3 cups Heavy Cream
- 1/2 cups Crushed Peppermint Candies OR Chopped Andes Mints
French Toast
By KSmitherman
In medium size mixing bowl, whisk together the half and half, eggs, honey and salt
- 1 cup half and half
- 3 eggs
- 2 tbs. honey, warmed in microwave for 20 seconds
- 1/4 tsp. salt
- 8 (1/2 inch) slices day old or stale country loaf, brioche or challah bread
- 4 tbs. butter
Roasted Zucchini and Tomato Pasta
By KSmitherman
Directions Heat oven to 450 degrees
- 2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces
- 1 1/2 pounds plum tomatoes, cut into 3/4-inch chunks
- 3 garlic cloves, thinly sliced
- 5 tablespoons olive oil
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground pepper
- 1 pound long fusilli or linquine
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese, plus more for serving
Green Bean Casserole II
By KSmitherman
Directions In a 1-1/2 quart casserole mix soup, milk, and pepper
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 3/4 cup milk
- 2 (14.5 ounce) cans green beans, drained
- 1 1/3 cups French-fried onions
- ground black pepper to taste
Scalloped Potatoes (with cheese)
By KSmitherman
Preheat oven to 350. In a small saucepan, melt butter and flour
- 4 cups thinly sliced potatoes
- 3 tbs. butter
- 3 tbs. flour
- 1 1/2 cups milk
- 1 tsp. salt
- 1 dash of cayenne pepper
- 1 cup sharp cheddar cheese
- 1/2 cup grated cheese, to sprinkle on top
- paprika
Peanut Butter Cup Cookies
By KSmitherman
Directions Preheat oven to 375 degrees F (190 degrees C)
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature chocolate covered peanut butter cups, unwrapped
Sauteed Chicken Breasts with Creamy Chive Sauce
By KSmitherman
Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an ev...
- Here's a sauce so delicious, it's missing only one thing: a little crunchy bread to dip in it. Make It a Meal: Serve with steamed asparagus or cauliflower, mashed potatoes or orzo pasta.
- 4 servings | Active Time: 35 minutes | Total Time: 35 minutes
- Ingredients
- 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
- 1 teaspoon kosher salt, divided
- 1/4 cup plus 1 tablespoon all-purpose flour, divided
- 3 teaspoons extra-virgin olive oil, divided
- 2 large shallots, finely chopped
- 1/2 cup dry white wine
- 1 14-ounce can reduced-sodium chicken broth
- 1/3 cup reduced-fat sour cream
- 1 tablespoon Dijon mustard
- 1/2 cup chopped chives, (about 1 bunch)