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Recipes
Croissant Bread Pudding
By smyth77
Preheat the oven to 350 degrees F
- 3 extra-large whole eggs
- 8 extra-large egg yolks
- 5 cups half-and-half
- 1 1/2 cups sugar
- 1 1/2 teaspoons pure vanilla extract
- 6 croissants, preferably stale
- 1 cup raisins
Smoky Beef Chilli with Tortilla Crust
By smyth77
Season the beef generously with salt and pepper
- 4 1/2 lb. beef chuck roast, cut into 1-inch cubes
- Kosher salt and freshly ground pepper, to taste
- 5 Tbs. vegetable oil
- 3 large yellow onions, diced
- 2 carrots, peeled and diced
- 1 celery stalk, diced
- 2 red bell peppers, seeded and diced
- 10 garlic cloves, minced
- 2/3 cup chili powder
- 2 Tbs. ground cumin
- 1 Tbs. dried oregano
- 2 tsp. ground coriander
- 1 cup beef broth
- 2 cans (each 28 oz.) crushed tomatoes
- 1 can (15 oz.) kidney beans, rinsed and drained
- 1 can (15 oz.) black beans, rinsed and drained
- 1/4 cup finely ground cornmeal
- 8 oz. sharp cheddar cheese, shredded
- 3 cups tortilla chips
- Guacamole for serving
- Sour cream for serving
Coconut Macaroons
By smyth77
Preheat the oven to 325 degrees F
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites, at room temperature
- 1/4 teaspoon kosher salt
Chicken Pot Pie
By smyth77
Preheat the oven to 350 degrees F
- For the pastry:
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10-ounce) package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
Penne with Five Cheeses
By smyth77
Preheat the oven to 500 degrees F
- Kosher salt
- 2 cups heavy cream
- 1 cup crushed tomatoes in thick tomato puree
- 1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
- 1/2 cup shredded imported Italian fontina (1 1/2 ounces)
- 1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
- 2 tablespoons ricotta cheese
- 1/4 pound fresh mozzarella, sliced
- 6 fresh basil leaves, chopped
- 1 pound imported penne rigate pasta
- 4 tablespoons (1/2 stick) unsalted butter
Seared Flank Steak and Soy Chile Glaze
By smyth77
In small saucepan heat oil
- 1 tbsp evoo
- 1 tbsp garlic, grated
- 1 tbsp fresh ginger, grated
- 1/2 cup soy sauce
- 1/3 cup dark brown sugar
- 1/2 tsp red chile flakes
- 2 1/4 pounds flank steak
- salt
- pepper
- 1 bunch thinly sliced scallions
- 2 lime wedges
Italian Chicken Chilli
By smyth77
Preheat oven to 375°F. Place a large, heavy pot over high heat with 1/4 cup EVOO, 4 turns of the pan
- 1/2 cup extra virgin olive oil (EVOO), divided
- 3 pounds ground chicken
- Salt and freshly ground black pepper
- 2 onions, chopped
- 2 carrots, peeled and grated
- 1 bay leaf
- 1/3 cup balsamic vinegar
- 4 jarred roasted red peppers, drained
- 4-5 sprigs thyme
- 2 tablespoons chili powder (a couple palmfuls)
- 2 teaspoons sweet smoked paprika (2/3 palmful)
- 1/4 teaspoon ground allspice (eyeball it)
- 1 quart chicken broth
- 1/3 pound pancetta, sliced 1/8 inch thick and finely chopped
- 3 tablespoons butter, cut into pieces
- 1 loaf crusty bread (about 1 pound), cut into 1-inch squares
- 6 large cloves garlic, crushed
- 1 cup freshly grated Pecorino Romano cheese
- 3 tablespoons fresh rosemary, finely chopped
Fresh Blueberry pie
By smyth77
In saucepan over medium heat combine sugar, cornstarch, salt and water until smooth
- 3/4 cup sugar
- 3 tbsp cornstarch
- 1/8 tsp salt
- 1/4 cup cold water
- 5 cups blueberries, divided
- 1 tbsp butter
- 1 tbsp lemon juice
- 1 pastry shell
Vegetarian Lasagna
By smyth77
In large Dutch oven, heat oil over medium heat; cook onion, garlic and hot pepper flakes until softened, about 6 mi...
- 2 tbsp (25 mL) extra-virgin olive_oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1/4 tsp (1 mL) hot_pepper flakes
- 2 zucchini, diced
- 2 sweet red peppers, diced
- 1 eggplant, diced
- 1 bay_leaf
- 1/2 tsp (2 mL) each dried thyme and oregano
- 1/2 tsp (2 mL) each salt and pepper
- 1 can (28 oz/796 mL) whole tomatoes
- 1/4 cup (50 mL) each chopped fresh basil and parsley (or all parsley)
- 2 eggs
- 1/4 tsp (1 mL) ground nutmeg
- 1 tub (475 g) ricotta cheese
- 3 cups (750 mL) shredded mozzarella cheese
- 1 cup (250 mL) grated Parmesan cheese
- 15 lasagna noodles (about 10 oz/300 g)
Whole Grain Waffles
By smyth77
Preheat broiler to high and position oven rack 8 to 10 inches from heat source
- 1 cup whole-wheat pastry flour
- 1/2 cup spelt flour
- 1/2 cup medium or fine ground cornmeal
- 2 tbsp Sucanat
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 fresh large egg whites
- 1/4 tsp cream of tartar
- 2 cups low-fat buttermilk
- 1 tbsp safflower oil
- Olive oil cooking spray
- 3 to 4 semi-ripe bananas, sliced (2 cups)
- 7 tbsp pure maple syrup
- TIP: If you don’t have spelt flour in your pantry, you can substitute whole-wheat pastry flour.