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Recipes
Crab Dip
By smyth77
Preheat oven to 400. In electric mixer beat cream cheese until smooth
- 1 kg. Cream Cheese, room temp
- 35 g lemon juice
- 210 g mayo
- 75 g grated provolone cheese
- 75 g grated mozza cheese
- 7 g salt
- 4 g pepper
- 4 g worcestershire sauce
- 2 g tabasco
- 450 g artichoke hearts, drained
- 675 g crab meat
Pumpkin Cake
By smyth77
Cream butter, add sugar and egg
- 1/4 cup butter
- 1 egg
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1 tsp. salt
- 1 tsp. allspice
- 1 tsp. cinnamon
- 2 tsp. baking powder
- 1 cup flour
- 1/2 cup raisins
Quaker Quick Oats Oatmeal
By smyth77
Mix together and microwave for 2 minutes
- 1/2 cup quick oats
- 1 cup water
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
Emeril's Pot Pie
By smyth77
Cut 1 carrot and 1 stalk of celery into large dice, and peel and quarter 1 yellow onion
- Pie Dough:
- 3 large carrots
- 3 stalks celery
- 2 medium yellow onions
- 1 (3-4 pound) chicken
- 2 bay leaves
- 1/2 teaspoon black peppercorns
- 1 cup peas
- 4 tablespoons unsalted butter
- 2 cloves garlic
- 8 ounces wood ear or shiitake mushrooms, finely sliced
- Essence, recipe follows
- Salt
- 1/4 cup flour
- 1/2 cup dry white wine
- 1/3 cup heavy cream
- 2 tablespoons fresh parsley
- 2 1/4 cups flour
- 1 teaspoon salt
- 2/3 cup (10 2/3 tablespoons) cold unsalted butter
- 1/2 cup ice water
- 1 egg beaten with 1 tablespoon water
Pecan Squares
By smyth77
Preheat the oven to 350 degrees F
- Topping:
- 1 1/4 pounds unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3 extra-large eggs
- 3/4 teaspoon pure vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 pound unsalted butter
- 1 cup good honey
- 3 cups light brown sugar, packed
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1/4 cup heavy cream
- 2 pounds pecans, coarsely chopped
Pumpkin Creme Brulee
By smyth77
Preheat an oven to 300°F
- 1 1/2 cups heavy cream
- 1 1/2 tsp. freshly grated cinnamon
- 1/4 tsp. ground allspice
- 1/2 tsp. freshly grated ginger
- 3/4 tsp. freshly grated nutmeg
- 5 egg yolks
- 1/2 tsp. vanilla extract
- Pinch of salt
- 6 Tbs. pumpkin puree
- 1/3 cup plus 4 tsp. granulated sugar
- 1 Tbs. firmly packed light brown sugar
Mandarin Orange Flank Steak
By smyth77
In a large bowl, stir together the ginger, soy sauce, mirin and sugar
- 4 Tbs. peeled and chopped fresh ginger
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 Tbs. sugar
- 2 lb. flank steak, cut across the grain into strips
- 1/4 by 1 1/2 inches
- 2/3 cup plus 1 Tbs. Mandarin orange sauce,
- warmed*
- 2 tsp. toasted sesame seeds
- 1 yellow onion, thinly sliced
- Steamed white rice for serving
Five Spice Pork Sandwich
By smyth77
1. Trim any excess fat from roast
- 1 2-1/2- to 3-pound pork shoulder roast
- 1 cup apple juice
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1-1/2 teaspoons five-spice powder
- 6 to 8 kaiser rolls, split and toasted
- 1-1/2 to 2 cups shredded Chinese cabbage
Chicken with Spinach and Pine Nut Pesto
By smyth77
Heat a grill pan on medium high heat
- 2 boneless chicken breasts
- 2 cups lightly packed baby spinach leaves (about 2 ounces)
- 1/4 cup pine nuts, toasted
- 2 tablespoons fresh lemon juice
- 1 to 2 teaspoons grated lemon peel
- 1/3 cup plus 2 teaspoons olive oil
- Salt and freshly ground black pepper
- 1/3 cup freshly grated Parmesan