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Recipes
Butter Brickle
By smyth77
Melt butter. Add floour, oatmeal, brown sugar and nuts
- 2 cups flour
- 1/2 cup oatmeal
- 1/2 cup brown sugar
- 1/2 cup butter
- 1 cup pecans
- 1 jar kraft caramel sauce, heated
- 2 quarts ice cream, softened
Mac n Cheese
By smyth77
Preheat the oven to 375 degrees F
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or cavatappi
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 pound fresh tomatoes (4 small)
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Terriyaki Mango Pork Noodle Bowl
By smyth77
Cook noodles according to package directions; drain and set aside
- 8 oz soba noodles (aka buckwheat noodles)
- 2 tsp safflower oil
- 1/2 cup chopped white onion
- 2 cloves garlic, minced
- 1 lb lean pork (pork tenderloin or loin chop), trimmed of visible fat and cubed
- 1 cup low-sodium chicken or vegetable broth
- 1 tbsp low-sodium teriyaki sauce
- 4 cups chopped bok choy (leaves and stalks)
- 3 cups fresh or frozen cubed mango (thawed if frozen)
- 1 cup sliced water chestnuts
- Sea salt and fresh ground black pepper, to taste
Fast Mustard Lamb Chops
By smyth77
Preheat an oven to 500°F
- 8 baby loin lamb chops, each 4 to 5 oz. and 1 to 1 1/4 inches thick, trimmed of fat and edges scored
- Freshly ground pepper, to taste
- 4 to 5 Tbs. grainy Dijon mustard, or as needed
- Fresh flat-leaf parsley sprigs
Bran Muffins
By smyth77
Grease muffin tins. preheat oven to 400
- 1 1/2 cups natural bran
- 1 cup buttermilk
- 1/3 cup oil
- 1 egg
- 2/3 cup brown sugar
- 1 cup flour
- 1/2 cp raisins or dates
- 1/2 tsp. vanilla
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp salt
Healthy Harvest Salad
By smyth77
Pick over and rinse lentils then combine with 4 cups water in a medium saucepan
- 1 1/2 cups brown lentils
- 1/4 cup low-sodium vegetable broth
- 2 tbsp champagne vinegar
- 1/2 tsp Dijon mustard
- 1 tsp raw honey
- 2 tbsp olive oil
- 1/4 tsp sea salt
- Fresh ground black pepper, to taste
- 1 cup assorted cherry tomatoes
- 2 medium zucchini, sliced lengthwise into 1/2-inch strips
- 2 ears fresh sweet corn, husks and silk removed
- 1/4 cup fresh basil leaves, thinly sliced
- 2 tbsp reduced-fat feta cheese, crumbled
Pasta E Fagioli
By smyth77
Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine
- 4 sprigs fresh thyme
- 1 large sprig fresh rosemary
- 1 bay leaf
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chopped onion
- 3 ounces pancetta, chopped
- 2 teaspoons minced garlic
- 5 3/4 cups low-sodium chicken broth
- 2 (14.5-ounce) cans red kidney beans, drained and rinsed
- 3/4 cup elbow macaroni
- Freshly ground black pepper
- Pinch red pepper flakes, optional
- 1/3 cup freshly grated Parmesan
- 1 tablespoon extra-virgin olive oil
Mustard Roasted Fish
By smyth77
Preheat the oven to 425 degrees F
- 4 (8-ounce) fish fillets such as red snapper
- Kosher salt and freshly ground black pepper
- 8 ounces creme fraiche
- 3 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons minced shallots
- 2 teaspoons drained capers
Mixed Berry Crumble
By smyth77
1. In a 4- or 5-quart slow cooker stir together mixed berries, dried cranberries, cranberry juice, tapioca, cinnam...
- For Crumble Topping:
- 2 12 oz. bags frozen mixed berries
- 1/2 cup dried cranberries
- 1/3 cup cranberry juice cocktail
- 1/4 cup quick cooking tapioca
- 1/2 teaspoon cinnamon
- 1 cup sugar
- 1 cup baking mix
- 3/4 cup Kashi cereal
- 1 cup almond biscotti (about 5 biscotti cookies), crushed
- 2 Tbsp. butter, melted
Grandma Davidson's Traditional Christmas Pudding
By smyth77
Mix and sift dry ingredients then add grated veggies and fruit
- 4 cups carrots, grated
- 4 cups potatoes, grated
- 4 cups apples, grated
- 2 cups rasins
- 1 cup walnuts
- 1 cup cherries
- 4 cups brown sugar
- 4 cups flour
- 4 tsp baking soda
- 4 tsp cinnamon
- 2 tsp allspice
- 1 tsp cloves
- 1 tsp salt
- 2 cups suet