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Recipes
Classic Cornbread
By smyth77
Preheat the oven to 350°F
- Procedures:
- 1 cup unsalted butter, melted
- ¾ cup sugar
- 4 eggs
- 2 cups buttermilk
- 1 teaspoon baking soda
- 2 cups fine cornmeal
- 2 cups all-purpose flour, sifted
- 1 teaspoon salt
Slow Cooked Minestrone
By smyth77
1. In 5- to 5-1/2-quart slow cooker; combine beef, undrained tomatoes, broth, cannellini beans, kidney beans, carr...
- 1 lb. boneless beef chuck, cut into 1/2-inch cubes
- 2 14-1/2-oz. cans diced tomatoes with basil, garlic, and oregano (undrained)
- 2 14-oz. cans beef broth
- 1 15-oz. can cannellini beans, rinsed and drained
- 1 15-oz. can red kidney beans, rinsed and drained
- 1 cup thinly sliced carrots (2 medium)
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 cup dried bow tie pasta
- 1 medium yellow summer squash, halved lengthwise and sliced
- Salt and freshly ground pepper
- Grated Parmesan cheese (optional)
Mustard Chicken Salad
By smyth77
Preheat the oven to 350 degrees F
- 2 whole (4 split) chicken breasts, bone-in, skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 cups broccoli florets
- 1 1/2 cups good mayonnaise
- 2 tablespoons dry white wine
- 1/4 cup Dijon mustard
- 3 tablespoons whole-grain mustard
- 2 tablespoons minced fresh tarragon leaves
- 1 cup cherry or grape tomatoes, halved
Salsa Thighs
By smyth77
Preheat oven to 400. Arrange in 9 x 13 pan
- 3 pounds boneless chicken
- 3/4 cup ketchup
- 1/2 cup salsa
- 1/4 cup honey
- 1 tbsp dijon mustard
- 1 tsp chilli powder
- 1/2 tsp cumin
- 1 tbsp cornstarch
Risotto alla Milanese
By smyth77
In a saucepan over medium heat, bring the stock to a simmer and add the saffron
- 4 to 5 cups chicken stock
- 2 pinches of saffron
- 1/4 cup extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 1 garlic clove, minced
- 2 cups Arborio or Carnaroli rice
- 1 cup dry white wine
- 4 Tbs. (1/2 stick) unsalted butter
- 1 cup grated Parmigiano-Reggiano cheese,
- plus more for serving
- Salt and freshly ground pepper, to taste
Peanut Butter Blossoms
By smyth77
Heat oven to 375°F. Remove wrappers from chocolates
- 48 HERSHEY'S KISSES Brand Milk Chocolates
- 1/2 cup shortening
- 3/4 cup REESE'S Creamy Peanut Butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Granulated sugar
Breakfast Bread Pudding
By smyth77
Preheat the oven to 350 degrees F
- 5 extra-large whole eggs
- 2 extra-large egg yolks
- 2 1/2 cups half-and-half
- 1/3 cup honey
- 1 1/2 teaspoons pure vanilla extract
- 2 teaspoons orange zest (2 oranges)
- 1/2 teaspoon kosher salt
- Brioche loaf
- 1/2 cup golden raisins
- Maple syrup, to serve
Molasses Pumpkin Pie
By smyth77
Position a rack on the lowest shelf of the oven and preheat to 450°
- 1 sheet frozen piecrust, thawed
- One 15-ounce can pure pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 cup evaporated milk
- 2 tablespoons unsulfured molasses
- 1 1/4 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Slow Cooker Coq au Vin
By smyth77
Lightly coat an unheated large skillet with cooking spray
- Nonstick cooking spray
- 3 pounds chicken thighs, skinned
- 1 envelope (1/2 of a 2.2-ounce package) beefy onion soup mix
- 2 cups quartered fresh mushrooms
- 1 1/2 cups frozen small whole onions
- 3 medium carrots, cut into 31/2-inch sticks
- 1/2 cup dry red wine
- Hot cooked mashed potatoes (optional)
- Snipped fresh parsley (optional)
Gluten Free Brownies
By smyth77
Preheat the oven to 350°F
- Makes one 8-inch square pan
- Cuts into 25 brownies
- 1 1⁄4 cup sugar
- 3 ⁄4 cup Dutch process (alkalized) cocoa powder, sifted
- 1 ⁄2 cup vegetable oil
- 3 eggs
- 1 tsp vanilla extract
- 1 ⁄2 cup brown rice flour
- 2 tbsp cornstarch
- 1 ⁄2 tsp salt
- 1 ⁄2 cup walnut pieces