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Recipes

Minute Steaks with Pan Gravy

Minute Steaks with Pan Gravy

By

1. Adjust oven rack to middle position and heat oven to 200 degrees

  • Pounding the steaks to 1/4 inch thickness guarantees quick, even cooking.
  • Serves 4
  • Ingredients
  • 3/4 cup plus 1 tablespoon all-purpose flour
  • 1 teaspoon garlic powder
  • Salt and pepper
  • 4 cube steaks (about 6 ounces each), pounded 1/4 inch thick
  • 3 tablespoons vegetable oi
  • l2 tablespoons unsalted butter
  • 1 small onion, chopped fine
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon dried thyme
4/5 (2 Votes)

Vegetable Lover's Chicken Soup

Vegetable Lover's Chicken Soup

By

Heat oil in a large saucepan over medium-high heat

  • 1 tablespoon extra-virgin olive oil
  • 8 ounces chicken tenders, cut into bite-size chunks
  • 1 small zucchini, finely diced
  • 1 large shallot, finely chopped
  • 1/2 teaspoon Italian seasoning blend
  • 1/8 teaspoon salt
  • 2 plum tomatoes, chopped
  • 1 14-ounce can reduced-sodium chicken broth
  • 1/4 cup dry white wine
  • 2 tablespoons orzo, or other tiny pasta, such as farfelline
  • 1 1/2 cups packed baby spinach
0/5 (0 Votes)

Butterfinger Ice Cream

Butterfinger Ice Cream

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Whisk together heavy cream, sugar and yolks in a saucepan over medium heat, until the mixture thickens and will coa...

  • 1 cup heavy cream
  • 2/3 cup sugar
  • 3 egg yolks
  • 1 cup milk (I used 2%, but whole milk would be creamiest!)
  • 1 tsp. vanilla extract
  • pinch of salt
  • 2 Butterfinger bars, crumbled (plus extra for topping, if you'd like)
0/5 (0 Votes)

Herb Vinaigrette

Herb Vinaigrette

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1. Combine vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl

  • 1 tablespoon wine vinegar (see note)
  • 1 1/2 teaspoons very finely minced shallot
  • 1/2 teaspoon regular or light mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon table salt
  • Ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh minced parsley or chives
  • 1/2 teaspoon minced fresh thyme , tarragon, marjoram, or oregano
0/5 (0 Votes)

Stop and Go Cookie Pops

Stop and Go Cookie Pops

By

Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until soft dough forms

  • 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
  • 1/3 cup butter or margarine, softened
  • 1 egg
  • 1 tablespoon Gold Medal® all-purpose flour
  • 30 About 30 craft sticks (flat wooden sticks with round ends)
  • 30 each About 30 each red, yellow and green candy-coated chocolate candies
4/5 (1 Votes)

Crowd-Pleaser Cinnamon Rolls

Crowd-Pleaser Cinnamon Rolls

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directions 1. In a large mixing bowl, combine 2 cups flour and yeast

  • 4 to 4-1/2 cups all-purpose flour
  • 1 package fast-rising active dry yeast
  • 2/3 cup milk
  • 2/3 cup water
  • 1/2 cup sugar
  • 1/2 cup cooking oil
  • 1/2 teaspoon salt
  • 2 egg yolks
  • 1/4 cup butter or margarine, softened
  • 1/3 cup sugar
  • 4 teaspoons ground cinnamon
  • Cream Cheese Icing (see recipe below)
0/5 (0 Votes)

Bulgur Chili

Bulgur Chili

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Place bulgur in a large bowl; stir in boiling water

  • 3/4 cup bulgur
  • 2 cups boiling water
  • 1-1/2 cups finely chopped green peppers
  • 1 large onion, chopped
  • 2 teaspoons canola oil
  • 2 cups reduced-sodium tomato juice
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 cup water
  • 2 to 3 tablespoons chili powder
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 3/4 cup shredded reduced-fat cheddar cheese
0/5 (0 Votes)

Fruit Nut Pumpkin Bread (Jennifer and Moms favorites)

Fruit Nut Pumpkin Bread (Jennifer and Moms favorites)

By

In a large bowl, beat the sugar, pumpkin, oil, eggs, and vanilla until well blended

  • 2 2/3 cups sugar
  • 1 can (15 0z.) pumpkin
  • 1 cup vegetable oil
  • 4 eggs
  • 1 tsp. vanilla
  • 3 1/2 cups flour
  • 1 1/2 tsp cinnamon
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/4 tsp. cloves
  • 1 1/2 chopped pecans
  • 2/3 cup golden raisins
  • 2/3 cup raisins
  • 2/3 cup cranberries
  • Cranberry Cream Cheese Spread
  • 1/2 cup dried cranberries
  • 1 1/2 cups boiling water
  • 1 pkg (8 oz) cream cheese softened
4/5 (1 Votes)

Pressure Cooker-Black Beans

Pressure Cooker-Black Beans

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In the bottom of the 6 quart B/R/K Pressure cooker place oil, onions and garlic

  • 2 cups black beans (soaked for at least 8 hours)
  • 2 tablespoons olive oil
  • 1 white onion diced small ( I use the alligator cutter)
  • 2 garlic cloves, minced
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 cups tomato juice
  • 1 1/2 cups water
0/5 (0 Votes)

Chocolate-Hazelnut-Coconut Bars

Chocolate-Hazelnut-Coconut Bars

By

1 Heat oven to 350°F

  • 1 roll Pillsbury® refrigerated chocolate flavored chip cookie dough
  • 1 1/4 cups hazelnut spread with cocoa (from 13-oz jar)
  • 1 package (8 oz) cream cheese, softened
  • 1 LAND O LAKES® Egg White
  • 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
  • 3 cups shredded coconut
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 tablespoons LAND O LAKES® Butter
  • 1/2 cup toasted shredded coconut, if desired*
0/5 (0 Votes)