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Recipes
Oven Beef Stew Recipe
By KSmitherman
In a Dutch oven, combine the beef, potatoes, onions, celery and carrots; set aside
- 1 beef top round roast (2 pounds), cut into 1-1/2-inch cubes
- 2 medium potatoes, peeled and cut into 1/2-inch cubes
- 2 medium onions, cut into eighths
- 3 celery ribs, cut into 1-inch pieces
- 4 medium carrots, cut into 1-inch slices
- 1 can (11-1/2 ounces) tomato juice
- 1/3 cup dry sherry or water
- 1/3 cup quick-cooking tapioca
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 2 cups fresh green beans, cut into 1-inch pieces
Tuscan Chicken Pasta
By KSmitherman
Cook the pasta according to the package directions
- 2 oz Barilla Plus penne pasta
- 2 chicken breasts, pounded to 1/4" thickness
- Salt and pepper
- 1 tsp olive oil
- 1 clove garlic, crushed
- 1/2 tsp dried rosemary
- 1 cup cannellini beans, rinsed
- 2 tbsp diced roasted red pepper
- 4 cups baby spinach leaves
- 2 tbsp grated parmesan
Chicken and Couscous Salad
By KSmitherman
In a medium size saucepan, bring the broth to a boil, add the couscous, parsley, and thyme and cook the mixture for...
- 3 c. chicken broth
- 1 1/2 c. couscous
- 1 tbsp. chopped fresh parsley
- 1/2 tsp. thyme
- 2-3 c. snow peas, or frozen green peas, thawed
- 4-5 scallions, thinly sliced (into some of the greens)
- 1/2 green pepper, diced
- 1 1/2 c. diced cooked chicken
- 2 tbsp. raisins
- 2 tbsp. lemon juice
- 2 tbsp. olive oil
- 1 tsp. curry powder
- Freshly ground black pepper to taste
- Pinch of red pepper flakes
- 1/4 c. chopped nuts
Chicken Noodle Soup
By KSmitherman
Add 1 t olive oil, chopped onions and garlic to a large pot and saute until onions are translucent
- Ingredients:
- 12 cups water
- 8 t Chicken Better than Bouillon (Costco)
- 2 frozen or fresh chicken breasts
- 1 lb whole wheat pasta noodles. I use fusilli
- 26 oz chopped tomatoes
- 2 cups chopped carrots
- 1 cup frozen peas
- 1 cup frozen corn
- 1 chopped onion
- 4 cloves garlic
- 1 T italian seasoning
- 1/4 cup parmesan cheese
- cracked pepper and salt to taste
Vegetarian Cabbage Rolls
By KSmitherman
In a large saucepan, combine the first 10 ingredients
- 1-1/2 cups chopped fresh mushrooms
- 1 cup diced zucchini
- 3/4 cup chopped green pepper
- 3/4 cup chopped sweet red pepper
- 3/4 cup vegetable broth
- 1/2 cup bulgur
- 1 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 large head cabbage
- 6 tablespoons shredded Parmesan cheese, divided
- 2 teaspoons lemon juice
- 1 can (8 ounces) tomato sauce
- 1/8 teaspoon hot pepper sauce
Cheesy Chicken Rubdown
By KSmitherman
Preheat oven to 400°. In a small mixing bowl, combine cheese wedges, butter, herbs, salt, pepper & lemon zest u...
- 3 whole Wedges Of The Laughing Cow® Light French Onion Cheese
- 4 whole Chicken Breast Quarters, Skin On
- 1 Tablespoon Butter, Room Temperature
- 1/2 teaspoons Each Assorted Fresh Herbs: Oregano, Rosemary & Thyme
- 1 Tablespoon Lemon Zest
- 1/2 teaspoons Each Kosher Salt & Freshly Ground Black Pepper
Baked Pumpkin Spice Donut Holes
By KSmitherman
Preheat oven to 350 degrees
- For the Coating:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoons cinnamon
- 1/2 teaspoons nutmeg
- 1/2 teaspoon allspice
- 1/8 teaspoons ground cloves
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup canned plain pumpkin (not pumpkin pie filling)
- 1/2 cup low-fat milk
- 1 stick of unsalted butter, melted
- 2/3 cup granulated sugar
- 2 tablespoons cinnamon
Prune Cake The Pioneer Woman Cooks | Ree Drummond
By KSmitherman
Enter your email address: Added by Preheat oven to 300 degrees
- FOR THE CAKE:
- 1 cup Prunes
- 1 cup Sugar
- 3 whole Eggs
- 1 cup Canola Oil
- 1 -1/2 cup Flour, Sifted
- 1 teaspoon Baking Soda
- 1 teaspoon Nutmeg
- 1 teaspoon Allspice
- 1 teaspoon Cinnamon
- 1 cup Buttermilk
- 1 teaspoon Vanilla Extract
- _____
- FOR THE ICING:
- 1 cup Sugar
- 1/2 cups Buttermilk
- 1/2 teaspoons Baking Soda
- 1 Tablespoon White Corn Syrup
- 1/4 cups Butter
- 1/2 teaspoons Vanilla
Slow-Cooker Posole
By KSmitherman
Directions: 1. Heat the canola oil in a skillet over high heat
- Ingredients:
- Prep Time: 20 Minutes
- Cook Time: 6 Hours 35 Minutes
- Ready In: 6 Hours 55 Minutes
- Servings: 8
- "Made in a slow cooker, this streamlined version of classic Mexican Posole combines traditional ingredients such as hominy, green chiles, garlic, onions, oregano, and enchilada sauce with cubed pork."
- 1 tablespoon canola oil
- 1 (2 pound) boneless pork loin
- roast, cut into 1-inch cubes
- 2 (14.5 ounce) cans enchilada
- sauce
- 2 (15.5 ounce) cans white hominy,
- drained
- 1 onion, sliced
- 1/2 cup green chilies, diced
- 4 cloves garlic, minced
- 1/2 teaspoon cayenne pepper, or
- to taste
- 2 teaspoons dried oregano
- 1/4 cup cilantro, chopped
- 1/2 teaspoon salt
Salad with Shrimp and Avocado Lime Dressing
By KSmitherman
Directions In a blender, combine buttermilk, avocado, lime zest and juice, and 2 tablespoons water
- 3/4 cup buttermilk
- 1 avocado, halved, pitted, and peeled
- 1 teaspoon lime zest, plus 1/4 cup lime juice (from 2 limes)
- Coarse salt and ground pepper
- 1 tablespoon vegetable oil
- 1 pound medium shrimp, peeled and deveined
- 3 hearts romaine lettuce, coarsely chopped
- 1/2 cup pepitas (pumpkin seeds), toasted
- 1/2 cup fresh cilantro leaves