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Recipes
Creamy Hot Fudge Sauce
By KSmitherman
In a pan combine evaporated milk, sugar, butter, and corn syrup
- 1- 12 ounce can of evaporated milk
- 1/2 cup sugar
- 2 tablespoons butter
- 2 tablespoons corn syrup
- 2 cups chocolate chips
- 2 teaspoons vanilla
Pumpkin Nut Bars
By KSmitherman
Serving Description: 1 bar Servings: 24 Enter desired servings: Prep Time: 15 minutes Cook Time: 1 hour ...
- 1 cup sifted flour
- 1/2 cup quick-cooking oatmeal
- 1/2 cup brown sugar, firmly packed
- 1/2 cup butter or margarine
- 1 can pumpkin (2 cups or 1 pound)
- 1 (13-1/2 oz.) can evaporated milk
- 2 eggs
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 cup chopped pecans
- 1/2 cup brown sugar, firmly packed
- 2 tablespoons butter or margarine
Roasting Garlic for Cooking Purposes:
By KSmitherman
Enjoy!
- more than one way to roast garlic. The following is a easy way to do the roasting when preparing the garlic for your many recipes:
- to 250 to 250 degrees F.
- to to head of garlic into individual cloves. don't peel the cloves, but do rub of any flaky or papery skin. Use a paring knife to cut off the stem end of each clove. You basically want the peel to stay one, but it is fine if a little does come off.
- to done baking, open the pouch and let the cloves sit until they are cool enough to handle. When cool, squeeze each clove gently at the untrimmed end and the roasted flesh should slide right out in one piece.
Green Bean Casserole
By KSmitherman
Combine soup, milk, and pepper in a 1 1/2 quart casserole; mix well
- 1 can cream of mushroom soup
- 3/4 cup milk
- 1/8 tsp. pepper
- 2 cans green beans, drained
- 1 1/3 cups (2.8 oz. can) French fried onions
Honey Mustard Vinaigrette
By KSmitherman
Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl
- 1 clove garlic, minced
- 1 tablespoon white-wine vinegar
- 1 1/2 teaspoons Dijon mustard (coarse or smooth)
- 1/2 teaspoon honey
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- 1/3 cup extra-virgin olive oil or canola oil
Chicken and White Bean Stew
By KSmitherman
1. In a nonstick skillet over medium heat, cook the onion and garlic in the oil until soft
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons olive oil
- 2 cups reduced-sodium chicken broth
- 2 medium zucchini, halved lengthwise and thinly sliced
- 1 can (19 ounces) cannellini beans, rinsed and drained
- 1/8 teaspoon ground black pepper
- 1 1/2 cups cooked diced chicken
- 2 tablespoons prepared pesto
Crispy Quesadillas with Guacamole
By KSmitherman
Heat a large skillet or saute pan over medium-high heat
- 1/2 tbsp canola oil
- 4 oz chorizo, casing removed
- 1 small red onion, sliced
- 4 oz white button mushrooms, stems removed, sliced
- 1 strips large poblano pepper, seeded, sliced into thin
- Salt and black pepper to taste
- 1 1/2 cups shredded Monterey Jack cheese
- 4 medium whole-wheat tortillas
- guacamole
Salmon Steaks With Hoisin Glaze
By KSmitherman
Directions Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, and honey
- 1 tablespoon fresh orange juice
- 2 tablespoons hoisin sauce
- 2 teaspoons honey
- 4 salmon steaks (each 8 to 10 ounces and 1 inch thick)
- Coarse salt and ground pepper
Grilled Steak with Cilantro Pesto
By KSmitherman
Directions To Make the Pesto: Place the pine nuts and garlic in a blender or food processor
- PESTO:
- 2 tablespoons pine nuts, toasted
- 2 cloves garlic
- 1 jalapeno pepper, seeded and chopped (wear plastic gloves when handling)
- 1 1/2 cups chopped cilantro
- 1 lime, juiced
- 2 teaspoons olive oil
- 1/2 cup reduced-fat sour cream
- 1/4 teaspoon salt
- STEAK:
- 1 1/2 pounds top round steak for London broil
- 1 lime, juiced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Make the Pesto:
- Make the Steak:
- Place the steak on a large platter. Sprinkle both sides with the lime juice, oil, garlic, salt, and pepper. Let stand while the grill heats.
- Coat a grill rack or broiler pan with cooking spray. Preheat the grill or broiler.
- 12 to 15 145°F 160°F 10 12 to 15 minutes, turning once, until an instant-read thermometer inserted in the center registers 145°F for medium-rare or 160°F for medium. Let stand for 10 minutes before slicing.
- Serve with the pesto.
Rotisserie Chicken with Vegetables
By KSmitherman
Enjoy
- Take chicken and mix with cooked fresh or cooked frozen vegetables and add to a large skillet. Add enough broth to skillet with a can of Cream of Chicken soup to make a gravy like consistancy. Serve with Rice.