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Recipes
Banana Split Martini Jelly Shots
By smolson
1. In 1-quart saucepan, sprinkle gelatin on cold water to soften
- ~ 2 envelopes unflavored gelatin
- ~ 3/4 C cold water
- ~ 1/2 C canned sweetened condensed milk (not evaporated)
- ~ 1/2 C cherry-flavored vodka
- ~ 1/4 C creme de banana liqueur
- ~ 1/4 C Godiva white chocolate liqueur
- Garnish
- ~ 1/4 C chopped cocktail peanuts
- ~ 1/4 C miniature semisweet chocolate chips
- ~ 15 maraschino cherries
Pecan Caramel Surprises
By smolson
In food processor, grind pecans and 1 tbsp sugar
- 1 C pecans
- 1/3 C sugar
- 1 tbsp sugar
- 1 stick butter
- 1 tsp vanilla
- 1 C flour
- 24 soft caramel candies
- 3/4 C powdered sugar
Citrus Green Beans
By smolson
Place green beans in a steamer basket; place in a large saucepan over 1 in
- 3/4 pound fresh green beans, trimmed
- 2 teaspoons Crisco® Extra Virgin Olive Oil
- 1 to 2 teaspoons grated orange peel
- Dash salt and pepper
Smores Meltaway Pie
By smolson
spread 1/2 fudge over crust spread ice cream over fudge Freeze 5-6 hours Preheat broiler Form even layer of mar
- graham cracker crust, the big one
- 12 oz. jar fudge, divided
- 1 pint vanilla ice cream, softened
- 1 bag mini marshmellows
Balsamic Chicken Breasts
By smolson
In a large resealable plastic bag, combine the flour, pepper and salt
- 1/4 cup all-purpose flour
- 1/2 teaspoon pepper
- 1/8 teaspoon salt
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 tablespoon canola oil
- 1 small onion, thinly sliced
- 1/4 cup water
- 2 tablespoons balsamic vinegar
Mediterranean Pasta with Shrimp
By smolson
1. In 5-quart Dutch oven, cook pasta as directed on package, adding shrimp and bell papper during last 2 minutes of...
- ~ 2 1/2 C uncooked bow-tie (farfalle) pasta (about 5 oz)
- ~ 1 lb uncooked deveined peeled medium shrimp (thawed if frozen) tail shells removed
- ~ 1 medium red bell pepper, chopped (1 C)
- ~ 3 C lightly packed fresh spinach (about 3 oz), stems removed, torn into pieces
- ~ 2 TBSP chopped fresh or 2 tsp dried basil leaves
- ~ 1/2 tsp salt
- ~ 1/3 C sliced Kalamata olives or 1 can (2 1/4 oz)sliced rip olives, drained
- ~ 1 C crumbled feta cheese (4 oz)
- ~ 2 TBSP olive or vegetable oil
Seafood Ceviche
By smolson
1. In 3-quart saucepan, heat 8 cups water to boiling
- ~ 1/2 lb uncooked medium shrimp, thawed if frozen, peeled (tail shells removed), deveined
- ~ 1/2 lb sliced calamari, thawed if frozen
- ~ 1/2 lb bay scallops, thawed if frozen
- ~ 1 C diced red onion
- ~ 1 C chopped fresh cilantro
- ~ 1 TBSP finely chopped garlic
- ~ 1 jalapeno chile, seeded, chopped, if desired
- ~ 3 TBSP olive oil
- ~ juice of 1 orange (about 1/3 C)
- ~ juice of 1 lemon (about 1/4 C)
- ~ juice of 1 lime (about 3 TBSP)
- ~ 1/2 tsp salt
- ~ 1/4 tsp pepper
Green Beans Provence
By smolson
Place beans in a large saucepan and cover with water
- 1 pound fresh green beans, trimmed
- 1 cup cherry tomatoes, halved
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1 tablespoon tarragon vinegar
- 2 teaspoons Crisco® Extra Virgin Olive Oil
- 1 garlic clove, minced
- 1/4 teaspoon pepper
- Dash salt
Chunks of Cheese
By smolson
Cook spaghetti according to package directions
- 1 package (16 ounces) spaghetti
- 2 pounds fresh tomatoes, seeded and chopped
- 12 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 4 teaspoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 3 garlic cloves, minced
- 2 tablespoons Extra Virgin Olive Oil
Chicken Pomodoro
By smolson
Season chicken breasts with salt and pepper
- 1 lb. chicken breast
- 2 tbsp vegetable oil
- 1/4 C flour
- 1/4 C vodka
- 1/2 C chicken broth
- 2 tbsp lemon juice
- 1/2 C tomatoes, seeded and diced
- 2 tbsp heavy cream
- 2 C cooked white rice