Smyth77's profile page
Recipes
Morning Maple Muffins
By smyth77
Preheat oven to 400. In large bowl combine flour, brown sugar, baking powder and salt
- Topping:
- 2 cups flour
- 1/2 cup brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1/2 cup butter
- 1/2 cup maple syrup
- 1/4 cup sour cream
- 1 egg
- 1/2 tsp vanilla
- 3 tbsp flour
- 3 tbsp sugar
- 2 tbsp chopped nuts
- 1/2 tsp cinnamon
- 2 tbsp butter
Creamy Cucumber salad
By smyth77
In colander, sprinkle cucumber with salt ; let stand to drain for 30 minutes
- 3 cups (750 mL) thinly sliced peeled English cucumbers
- 1 tsp (5 mL) salt
- 1/2 cup (125 mL) thinly sliced red onions
- 1/4 cup (50 mL) regular sour cream or light sour cream
- 1 tbsp (15 mL) chopped fresh dill, (or 1 tsp/5mL dried dillweed)
- 1 tbsp (15 mL) white wine vinegar
- 1 tsp (5 mL) granulated sugar
Slow Cooker Dressing
By smyth77
Partially cook butter, celery and onion
- 1/4 cup butter
- 1 cup chopped onion
- 1/2 tsp poultry seasoning
- 1/4 tsp sage
- 1 cup celery
- 7 -8 cups bread cubes
- 1/2 tsp thyme
- 3/4 cup chicken broth
- salt and pepper to taste
Brownie Bottom Cheesecake
By smyth77
preheat oven to 350. Brownie Bottom: Melt butter and chocolate in suacepan over low heat, cool
- Brownie Bottom:
- 1/2 cup butter
- 4 squares unsweetened chocolate
- 1 1/2 cups sugar
- 2 eggs
- 1/4 cup milk
- 1 tsp vanilla
- 1 cup flour
- 1/2 tsp salt
- Cheesecake:
- 3 pkgs cream cheese
- 3/4 cup sugar
- 1 tsp vailla
- 3 eggs
- 1/2 cup sour cream
Mini Chocolate Chip Shortbread Squares
By smyth77
Pre-heat oven to 350. Beat sugar and butter until creamy
- 1 Cup Butter
- 3/4 Cup Sugar
- 1 Large Egg
- 1 tsp. Vanilla
- 2 1/4 Cups Flour
- 2 Cups semi-sweet baking chips, divided
Mushroom Corn Casserole
By smyth77
in saucepan, saute green pepper and onion in 1 tbsp butter
- 1/3 cup chopped green pepper
- 1/3 cup chopped onion
- 3 tbsp butter
- 1/4 cup flour
- 1 can cream-style corn
- salt and pepper to taste
- 1 pkg cream cheese
- 1 can whole kernel corn, drained
- 1 can mushrooms, drained
- 1/2 cup shredded swiss cheese
- 1 1/2 cups soft bread crumbs
French Onion Soup
By smyth77
In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the o...
- 2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
- 1/4 pound unsalted butter
- 1 bay leaf
- 1/2 cup medium-dry sherry
- 1/2 cup brandy or Cognac
- 1 1/2 cups good dry white wine
- 4 cups beef stock
- 4 cups veal stock
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- Freshly grated Parmesan
Five Spice Pork Wraps
By smyth77
Preheat an oven to 350°F
- 4 tsp. Chinese five spice
- 1 Tbs. kosher salt
- 3/4 tsp. freshly ground pepper
- 6 lb. boneless pork shoulder, cut into 10 large pieces
- 3 Tbs. vegetable oil
- 2 yellow onions, diced
- 1 1/2 tsp. finely grated fresh ginger
- 1 1/2 Tbs. minced garlic
- 1/3 cup soy sauce
- 1/3 cup hoisin sauce, plus more for serving
- 2 Tbs. Sriracha chili sauce, plus more for serving
- 1 1/2 cups chicken broth
- Butter lettuce leaves, steamed white rice, bean sprouts, thinly sliced green onions and cilantro leaves for serving
Hot Artichoke and Spinach Spread
By smyth77
Preheat oven to 375. Coarsely chop artichokes
- 1 jar artichoke hearts
- 1 pkg. frozen chopped spinach, thawed and drained well
- 2 large cloves garlic, crushed
- 1/2 cup sour cream
- 1/2 cup mayo
- 3/4 cup parm cheese
- bread or veggies to dip
Salmon with Lentils
By smyth77
Place the lentils in a heat-proof bowl and cover with boiling water
- 1 ⁄2 pound French green lentils (lentilles du Puy)
- 1 ⁄4 cup good olive oil, plus extra for salmon
- 2 cups chopped yellow onions
- 2 cups chopped leeks, white and light green parts only
- 1 teaspoon fresh thyme leaves
- 2 teaspoons kosher salt
- 3 ⁄4 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh garlic
- 1 1⁄2 cups chopped celery (4 stalks)
- 1 1⁄2 cups chopped carrots (3 carrots)
- 1 1⁄2 cups Homemade Chicken Stock, recipe follows, or good canned broth
- 2 tablespoons tomato paste
- 2 tablespoons good red wine vinegar
- 4 (8-ounce) center-cut salmon fillets, skin removed