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Recipes
East Hampton Clam Chowder
By smyth77
Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot
- 12 tablespoons (1 1/2 sticks) unsalted butter, divided
- 2 cups chopped yellow onions (2 onions)
- 2 cups medium-diced celery (4 stalks)
- 2 cups medium-diced carrots (6 carrots)
- 4 cups peeled medium-diced boiling potatoes (8 potatoes)
- 1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 quart (4 cups) clam juice
- 1/2 cup all-purpose flour
- 2 cups milk
- 3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)
Tiered Chocolate Cake
By smyth77
Preheat the oven to 350 degrees F
- Chocolate Buttercream Frosting:
- 3 1/2 cups all-purpose flour
- 2 cups good cocoa powder
- 1 tablespoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 1/3 cups granulated sugar
- 1 1/3 cups light brown sugar, packed
- 4 extra-large eggs, at room temperature
- 4 teaspoons pure vanilla extract
- 2 cups buttermilk, at room temperature
- 1 cup sour cream, at room temperature
- 1/4 cup brewed coffee
- Chocolate Buttercream Frosting, recipe follows
- 1 pound bittersweet chocolate
- 12 ounces semisweet chocolate
- 3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature
- 1 1/2 cups granulated sugar
- 1/4 teaspoon cream of tartar
- 3/4 teaspoon kosher salt
- 1 1/2 pounds unsalted butter, at room temperature
- 3 teaspoons pure vanilla extract
- 3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
- 3 tablespoons dark rum, optional
Glazed Baby Back Ribs
By smyth77
Position an oven rack in the center of the oven
- 1 large lemon
- 1 cup tomato ketchup
- 2 tablespoons honey
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon unsalted butter
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground coriander
- 1 large garlic clove
- 2 pounds (2 racks) baby back ribs
Corn Salad
By smyth77
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone
- 5 ears of corn, shucked
- 1/2 cup small-diced red onion (1 small onion)
- 3 tablespoons cider vinegar
- 3 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
Lentil Soup with Pasta
By smyth77
3 Make the soup base In a large pot over medium-high heat, warm the olive oil
- 3 Tbs. olive oil
- 2 oz. chopped pancetta or bacon
- 1 small yellow onion, chopped
- 2 large garlic cloves, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 Tbs. minced fresh sage
- 2 cups lentils
- 1 cup canned whole plum tomatoes, chopped,
- with juice
- 6 cups chicken broth, plus more if needed
- 1 Tbs. salt, plus more, to taste
- 1/4 lb. tubettini, ditalini or other small soup
- pasta
- Freshly ground pepper, to taste
Chocolate Ribbon Pie
By smyth77
Beat cream cheese, sugar and 1 tbsp milk in large bowl with whisk until smooth
- 1/2 of an 8 oz pkg of cream cheese
- 2 tbsp sugar
- 1 tbsp milk
- 1 tub cool whip
- 1 oreo crust
- 2 cups cold milk
- 2 pkgs jello instant chocolate pudding mix
Creamy Chocolate Banana Oatmeal
By smyth77
Bring chocolate milk and salt to a boil in medium saucepan
- 2 3/4 cups chocolate milk
- 1/4 tsp salt
- 1 1/3 cup oats
- 1/4 tsp cinnamon
- 1/4 tsp vanilla
- 1 small banana peeled and cut into small chunks
Broccoli-Corn Bake
By smyth77
Heat oven to 350ºF. In ungreased 3-quart casserole or 13x9-inch (3-quart) glass baking dish, mix broccoli, corn, s...
- 10 cups Green Giant Select® frozen broccoli florets (from two 22-oz bags), thawed and drained
- 2 cans (14.75 oz each) Green Giant® cream style sweet corn
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs, slightly beaten
- 2 tablespoons butter or margarine, melted
- 3/4 cup herb-seasoned stuffing
Maple and Brown Sugar Oatmeal
By smyth77
In a large microwave-safe bowl, mix the oats, water and salt
- 1/2 cup quick-cooking or old-fashioned oats
- 1 cup water
- 1 dash salt
- 2 teaspoons maple syrup
- 2 teaspoon packed brown sugar
- 1 Tablespoon raisins or other dried fruit - chopped (optional)
Broccoli Cheddar Soup
By smyth77
Melt the butter in a large Dutch oven or pot over medium heat
- 6 tablespoons unsalted butter
- 1 small onion, chopped
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 3 cups low-sodium chicken broth
- 2 bay leaves
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 4 7-inch sourdough bread boules (round loaves)
- 4 cups broccoli florets (about 1 head)
- 1 large carrot, diced
- 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish