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Recipes
Shortbread Lemon Bars
By smyth77
In food processor combine all the first ingredients cutting in the butter
- Filling:
- 1 1/2 cups flour
- 1/2 cup icing sugar
- 1 tsp grated lemon peel
- 1 tsp grated orange peel
- 3/4 cup butter
- 4 eggs
- 2 cups sugar
- 1/3 cup lemon juice
- 1/4 cup flour
- 2 tsp grated lemon peel
- 2 tsp grated orange peel
- 1 tsp baking powder
- Topping:
- 2 cups sour cream
- 1/3 cup sugar
- 1/2 tsp vanilla
Lentil Kale and Sausage Soup
By smyth77
Heat a large, wide saucepan over medium
- 2 tbsp olive oil
- 2 Italian sausages
- 1 large onion, finely chopped
- 1 leek (white part only), sliced
- 3 carrots, diced
- 2 garlic cloves, minced
- 156 ml can tomato paste
- 1 tsp ground coriander
- 1 tsp salt
- 8 cups chopped kale leaves, about 1 small bunch
- 540 ml can lentils, rinsed and drained
- grated parmesan (optional)
Slow Cooker Oatmeal
By smyth77
In a slow cooker, combine all ingredients and set to low heat
- 1 cup steel cut oats
- 1 cup dried cranberries
- 1 cup dried figs
- 4 cups water
- 1/2 cup half-and-half
Cherry Almond and Cinnamon Granola
By smyth77
Preheat the oven to 350 degrees F
- 4 cups old-fashioned rolled oats
- 2 cups sweetened, shredded coconut
- 2 cups sliced almonds
- 1 1/2 cups dried cherries, chopped
- 1/2 cup vegetable oil
- 1/3 cup good honey
- 2 teaspoons ground cinnamon
Cranbrook Crackers
By smyth77
Mix dry ingredients. Mix buttermilk and honey (brown sugar too if using) then mix it all together
- 2 Cups Whole Wheat Flour
- 2 tsp. Baking Soda
- 1 tsp. Salt
- 1 Cup Dried Cranberries Chopped
- 1/2 Cup Pecans or Almonds Chopped Fine
- 1/2 Cup Sunflower Seeds Chopped
- 1/2 Cup Ground Flax Seeds
- 1 tbs. Fresh Rosemary
- 2 Cups Buttermilk
- 1/4 Cup Honey
- 1/2 Cup Brown Sugar (optional)
Marinara Sauce
By smyth77
In saucepan, heat oil over medium heat; fry garlic, turning, until golden, about 3 minutes
- 2 tbsp (25 mL) extra-virgin olive oil
- 4 cloves garlic
- 2 cans whole tomatoes
- 1 tbsp (15 mL) balsamic vinegar
- 1 Pinch salt
- 1 pinch granulated sugar
- 1 Pinch hot pepper flakes
- 10 fresh basil leaves
Pecan Pumpkin Pie with Butterscotch Cream
By smyth77
Position a rack in the lower third of an oven
- For the pie:
- 4 eggs
- 2 cups (about 1 1/3 jars) pecan pumpkin butter
- 2 cups evaporated milk
- 1 prebaked and cooled deep-dish piecrust (see related recipe at left)
- For the butterscotch cream:
- 1 cup firmly packed light brown sugar
- 1/4 cup light corn syrup
- 4 Tbs. (1/2 stick) unsalted butter, cut into pieces
- 1/4 tsp. kosher salt
- 1 1/2 cups heavy cream
- 1 Tbs. bourbon (optional)
Pulled Pork Enchiladas
By smyth77
1. Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, grou...
- 3 1/2 pounds boneless pork shoulder
- 1 14-ounce can chicken broth
- 1/2 cup chopped onion (1 medium)
- 6 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 to 3 teaspoons ground chipotle chile pepper or hot chili powder
- 1 teaspoon salt
- 3 10-ounce cans enchilada sauce
- 1 tablespoon snipped fresh cilantro
- 1 4-ounce can diced green chile peppers
- 8 ounces cojita cheese, shredded (2 cups)
- 8 to 12 8-inch flour tortillas
- Snipped fresh cilantro
- Diced tomato or quartered grape tomatoes
- Sour cream (optional)
Soft Breadsticks
By smyth77
Preheat oven to 450. In small bowl combine flour, sugar, baking powder and salt
- 1 1/4 cups flour
- 2 tsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup milk
- 2 tbsp butter
Slow-Cooker Shepherd's Pie
By smyth77
In the stovetop-safe insert of a slow cooker over medium-high heat, warm 2 Tbs
- 5 Tbs. olive oil
- 5 lb. boneless beef chuck, cut into 1-inch cubes
- 1 lb. button mushrooms, quartered if large
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 5 Tbs. all-purpose flour
- 1/2 cup Guinness or other stout beer
- 1 cup beef broth
- 1/4 cup mushroom demi-glace
- 1 bouquet garni
- Salt and freshly ground pepper, to taste
- 1 bag (14 oz.) frozen pearl onions, thawed
- 1 1/4 lb. carrots, peeled and cut into 1-inch pieces
- 1 cup fresh or thawed frozen peas
- 6 cups mashed potatoes (see related recipe at left)
- 1/2 cup grated cheddar cheese