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Recipes
Pork Loin in Barolo Wine
By SmedleyBooBoo
Mince the garlic and rosemary together
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary leaves
- 1 1/2 teaspoons fine sea salt
- 1/4 teaspoon coarsely ground black pepper
- 5-pound boneless pork loin roast
- 2 cups Barolo wine
- 1/2 cup tomato pastE
Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts
By SmedleyBooBoo
To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt...
- * 1/2 cup extra-virgin olive oil
- * 2 tablespoons balsamic vinegar
- * 2 teaspoons whole-grain mustard
- * 1 teaspoon sugar
- * 1 teaspoon kosher or sea salt
- * Freshly ground pepper
- * 1 cup thinly sliced red onion
- * 1/3 cup sweetened dried cranberries
- * 8 cups lightly packed fresh baby spinach leaves, stemmed if needed
- * 2 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
- * 2/3 cup hazelnuts, toasted (see Cook's Notes) and chopped
Pumpkin Risotto
By SmedleyBooBoo
1. Cut the tops off of the six serving pumpkins - remove the seeds and fibrous strands
- 1/2 Cup Olive Oil
- 1 Cup Chopped Onion
- 4 Cloves of Garlic Minced
- 2 Cups Arborio Rice
- 2 Cups White Wine
- 5 Cups of Chicken Stock
- 1 Medium Pumpkin
- (I use what is called a milk pumpkin - it has a somewhat white color - it is the pumpkin used to make pumpkin pie - you can use a good old jack-o-lantern pumpkin, or even butternut squash if you are not into pumpkin)
- 6 small pumpkins (for serving)
- 2 Sticks Sweet Butter
- 1/2 Cup Grated Parmesan
- 4 oz Pepitas or Shelled Pumpkin Seeds
- (no I don't use the ones I just cleaned out of the pumpkin - I prefer to buy them ready to use.)
Sweet Potato Casserole
By SmedleyBooBoo
preheat oven to 350 Grease casserole dish
- 5 pounds sweet potatoes or 2 (40oz) cans yams
- 1 large can crush pineapple, reserve some juice
- 1 1/2 teaspoons ground ginger
- 1 egg
- 4 tablespoons melted margarine
- 3/4 cup brown sugar
- 1/4 cup rum
- salt and pepper
- 1 cup chopped walnuts
- mini marshmallows
Beet and Fennel Soup with Kefir
By SmedleyBooBoo
Heat olive oil in large saucepan over medium heat
- * 2 tablespoons olive oil
- * 1 cup chopped onion
- * 1 cup chopped fennel bulb
- * 1 1/2 teaspoons fennel seeds
- * 2 large (2 1/2-to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
- * 2 cups low-salt chicken broth
- * 1 cup unflavored kefir
- * Additional unflavored kefir
- * Fennel fronds (for garnish)
Cabbage Soup
By SmedleyBooBoo
Spray a large pot with cooking spray and saute all vegetables except cabbage and tomatoes until tender
- 1 package dry onion soup mix
- 2 bouillon cubes, either chicken or beef
- 1 celery stick (not the whole stalk), diced
- 1/2 head green cabbage, diced
- 3 carrots, sliced
- 2 bell peppers, sliced
- 6 large green onions, or 1 large yellow, white or purple onion, diced
- 2 cans of tomatoes, diced or whole
- Cooking spray
- Salt, pepper, parsley, garlic powder, soy sauce to taste (or any other seasoning you like)
Scotch Eggs
By SmedleyBooBoo
1. Preheat oven to 350 degrees F (175 degrees C)
- * 1 quart oil for frying
- * 4 eggs
- * 2 pounds pork sausage
- * 4 cups dried bread crumbs, seasoned
- * 1 cup all-purpose flour
- * 4 eggs, beaten
Orange Jello - Carrot - Pineapple Salad
By SmedleyBooBoo
Pour boiling water on Jello
- 1 c. boiling water
- 3 oz. pkg. orange Jello
- 1/2 c. cold water
- 1/8 tsp. salt
- 1 can crushed pineapple in syrup, undrained (8 oz.)
- 1 c. shredded carrots
Summer's Best Peach Pie
By SmedleyBooBoo
1. In a large bowl, combine the 1/2 to 3/4 cup sugar, tapioca, and the 1/2 teaspoon cinnamon
- Pastry for double-crust pie
- 1/2 to 3/4 cup sugar
- 11/2 tablespoons quick-cooking
- tapioca
- 1/2 teaspoon ground cinnamon
- 3 tablespoons finely chopped
- candied ginger (optional)
- 6 cups thinly sliced, peeled
- peaches or frozen unsweetened
- peach slices
- Milk
- Sugar
- Ground cinnamon
King Arthur Flour Caramel Pecan Cheesecake
By SmedleyBooBoo
See recipe text
- see recipe text