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Recipes
Roasted Shrimp with Thousand Island Dressing
By smyth77
Preheat the oven to 400 degrees F
- For the dressing:
- 1/2 pound large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 tablespoon olive oil
- 1/2 tablespoon freshly squeezed lemon juice
- 3/4 cup mayonnaise
- 1/4 cup ketchup
- 1 teaspoon minced capers
- 1 teaspoon minced gherkins
- 1 tablespoon sweet pickles
- 1 teaspoon lemon juice
- Pinch kosher salt
- Pinch freshly ground black pepper
Homemade Chicken Stock
By smyth77
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-...
- 3 (5-pound) roasting chickens
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 stalks celery with leaves, cut into thirds
- 4 parsnips, unpeeled and cut in half, optional
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Wagon Wheel Pasta
By smyth77
Bring a large pot of salted water to a boil over high heat
- 1 pound wagon wheel-shaped pasta (rotelle)
- 1 tablespoon olive oil, plus 1/4 cup
- 8 ounces pancetta, finely diced
- 1 large or 2 small shallots, chopped
- 1/2 cup low-sodium chicken broth
- 1 1/2 cups (5 ounces) sugar snap peas, cut into 1-inch pieces
- 1 1/2 cups (9 ounces) shelled edamame peas
- 1 cup frozen petite peas, thawed
- 1 cup finely grated Parmesan
- 1 teaspoon kosher salt
- 1/4 cup chopped fresh mint leaves
Scalloped Tomatoes
By smyth77
Preheat the oven to 350 degrees F
- Good olive oil
- 2 cups (1/2-inch diced) bread from a French boule, crusts removed
- 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup julienned basil leaves, lightly packed
- 1 cup freshly grated Parmesan cheese
Chewy Chocolate Chip Cookies
By smyth77
Preheat an oven to 350°F
- 2 1⁄2 cups all-purpose flour
- 1 tsp. baking soda
- 3 ⁄4 tsp. salt
- 16 Tbs. (2 sticks) unsalted butter, at room
- temperature
- 1 cup firmly packed light brown sugar
- 1 ⁄2 cup granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 12 oz. valentine chocolate chips*
Goulash
By smyth77
In a large Dutch oven over medium-high heat, warm the olive oil
- 3 Tbs. olive oil
- 4 leeks, white and light green portions,
- rinsed well and finely chopped
- 2 tsp. caraway seeds
- 1 red bell pepper, seeded and chopped
- 2 lb. stewing beef, cut into 1-inch cubes
- 3 Tbs. sweet Hungarian paprika
- 3 cups chicken, beef or vegetable stock
- 1 can (14 1⁄2 oz.) diced tomatoes, with juices
- 3 garlic cloves, minced
- 1 Yukon gold potato, peeled and chopped
- 1 parsnip, peeled and chopped
- 2 carrots, peeled and chopped
- Salt and freshly ground pepper, to taste
- 1 ⁄4 cup finely chopped fresh flat-leaf parsley
- 1 ⁄2 cup sour cream
Lemon Meringue Pie
By smyth77
In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks
- Meringue:
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup lemon juice
- 1 teaspoon grated lemon zest
- 3 egg yolks
- 1 (8-inch) prebaked pie shell or crumb crust
- 3 egg whites
- 1/4 teaspoon cream or tartar
- 1/4 cup sugar
Black and White Angel Food Cake
By smyth77
Preheat the oven to 350 degrees F
- For the glaze:
- 2 cups sifted superfine sugar (about 1 pound)
- 1 1/3 cups sifted cake flour (not self-rising)
- 1 1/2 cups egg whites at room temperature (10 to 12 eggs)
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon pure vanilla extract
- 1/2 cup coarsely grated semisweet chocolate
- 1/2 pound semisweet chocolate chips
- 3/4 cup plus 1 tablespoon heavy cream
Chciken Santa Fe
By smyth77
In a crockpot, mix 1/2 jar salsa, corn and beans
- 4-6 frozen boneless, skinless chicken breasts
- 1 jar mild salsa
- 1 can black beans
- 2 cans corn, drained
- shredded cheese
Peach and Blueberry Crumbles
By smyth77
Preheat the oven to 350 degrees F
- For the fruit:
- 2 pounds firm, ripe peaches (6 to 8 peaches)
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup fresh blueberries (1/2 pint)
- For the crumble:
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 pound (1 stick) cold unsalted butter, diced