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Recipes
Quick Pan-fried Tilapia....
By KSmitherman
Heat butter, toss in the fish, sprinkle lightly with seasoning
- To make this 'quick-fix' meal, all you need is;
- a pan
- fish (tilapia is pictured)
- butter
- Lawry's seasoning or other
Easy Apple Pie Foldover
By KSmitherman
*Email Address: *Your Email Address: When you don't want to bake a big pie, make a four-serving foldover that's e...
- 1 In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
- 2 In small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes.
- 3 Meanwhile, heat oven to 375°F. Let pie crust pouch stand at room temperature for 15 minutes.
- 4 Remove pie crust from pouch; unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
- 5 In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
- 6 Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.
Shrimp Avocado Pasta Salad
By KSmitherman
Cook pasta and rinse under cold water to cool
- 1 (16oz.) pkg. uncooked penne pasta
- 1/4 pound bacon
- 1 pound cooked shrimp
- 2 avocados- diced
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- 1/4 cup lemon juice
- 2 tomatoes, diced
- 1 tsp. crushed red pepper
- 4 cups shredded lettuce
Carrot Cake with Cream Cheese Frosting
By KSmitherman
Preheat oven to 350 Grease and flour 13x9 inch pan
- Icing:
- 3 cups grated carrots
- 2 cups flour
- 2 cups sugar
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 4 eggs
- 1 1/2 cups oil
- 1 1/4 tsp. vanilla
- 1 (8 oz) can crushed pineapple with juice
- 3/4 cup chopped pecans
- 3 1/2 cups powdered sugar
- 1 (8 oz) pkg cream cheese
- 1/2 cup butter, softened
- 1 1/4 tsp. vanilla
- 1 cup chopped pecans
Chicken with Mushrooms ( I like this very much)
By KSmitherman
Preheat oven to 350 Place half of the mushrooms in a 9x13 inch pan
- 3 cups sliced mushrooms
- 4 skinless, boneless chicken breast halves
- 2 eggs, beaten
- 1 cup seasoned bread crumbs
- 2 tbs. butter
- 6 oz. mozzarella cheese, sliced
- 3/4 cup chicken broth
Absolute Mexican Cornbread
By KSmitherman
Preheat oven to 375 to 400 Lightly grease 13x9 inch pan
- 1 cup butter, melted
- 4 eggs
- 1 (15 oz) can cream style corn
- 1/2 (4oz) can chopped green chiles peppers, drained
- 1/2 cup shredded Monterey jack cheese
- 1/2 cu shredded Cheddar cheese
- 1 cup flour
- 1 cup yellow cornmeal
- 4 tsp. baking powder
- 1/4 tsp. salt
Broccoli Salad
By KSmitherman
« How to Make Perfect Hard Boiled Eggs Add to Recipe Box broccoli
- 1 teaspoon salt
- 5-6 cups fresh broccoli florets (about 1 pound of florets)
- 1/2 cup toasted slivered almonds
- 1/2 cup cooked, crumbled bacon
- 1/4 cup of red onion, chopped
- 1 cup of frozen peas, thawed (or fresh peas if you can get them)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1/4 cup honey
Sesame Chicken
By KSmitherman
1. To make the marinade, whisk the chicken stock, water, soy sauce, honey, rice wine vinegar, brown sugar, cornstar...
- For the Marinade:
- 1 cup chicken stock
- 1/2 cup water
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice wine vinegar
- 3 tablespoons light brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
- For the Sauce:
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon chili paste (can substitute a couple pinches of red pepper flakes)
- For Coating & Frying:
- 3 egg whites
- 1 1/2 cups cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 6 cups vegetable oil, for frying
- Sesame seeds, to garnish
- Scallions, sliced, to garnish
Soft Pretzel Dogs (an homage to Auntie Anne’s Pretzels) > Willow Bird Baking
By KSmitherman
Place warm water in mixing bowl and sprinkle yeast in, stirring to dissolve
- Toppings:
- 1 1/2 cup warm water
- 1 1/8 teaspoon active dry yeast
- 2 tablespoons brown sugar
- 1 1/8 teaspoon salt
- 1 cup bread flour
- 3 cups regular flour
- 2 cups warm water
- 2 tablespoons baking soda
- 3 tablespoons butter, softened to room temperature
- 8 Nathan’s all-beef hot dogs (do yourself a favor and don’t use anything but Nathan’s!)
- cheddar cheese
- jalapeno slices (wear gloves to handle, and don’t touch your eyes!)
- coarse salt, to taste
- 4 tablespoons butter (melted)
Cast Iron Cornbread
By KSmitherman
Heat oven to 350′ Put a 10-12” cast iron pan in the oven to warm up
- 1 Cup Whole Wheat Pastry Flour
- 3/4 Cup Cornmeal/Polenta
- 1/3 Cup Honey
- 3 Tbsp. Butter, melted
- 1 Tbsp. Baking Powder
- 1 Tsp. Sea Salt
- 1 Cup Buttermilk
- 1/2 Cup Grated Cheddar Cheese (plus a bit for the top)
- 1/2 Cup Green Chiles (canned)
- 3 Tbsp. Fresh Chives, Chopped
- 1 Large Egg
- 1 3/4 Cups Corn, fresh or thawed frozen