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Recipes
Chicken Broth
By smleonard
Heat the oil in a large Dutch oven over medium high heat until smoking
- 1 tablespoon vegetable oil
- 4 pounds chicken legs, cut into 2 inch chunks
- 1 onion, chopped medium
- 2 quarts water
- 2 teapoons salt
- 2 bay leaves
Peach Pie - by Jane
By smleonard
Heat oven to 425 degrees F
- Pastry for 9 inch 2 crust pie
- 5 cups sliced fresh peaches (about 9 medium)
- 1 cup sugar
- 1/4 cup flour
- 1/4 teaspoon cinnamon
- 2 tablespoons butter or margarine
Pizza Dough-Nuts
By smleonard
In deep heavy 3-quart saucepan, heat oil to 350°F
- 4 4
- cups vegetable or canola oil
- 1 1
- can Pillsbury® refrigerated classic pizza crust
- 1/4 1/4
- cup sugar
- 1 1
- teaspoon ground cinnamon
Creamy Corn and Roasted Red Peppers
By smleonard
1. In a 3 1/2-quart slow cooker, combine frozen corn, roasted red pepper, and the 2 tablespoons green onion
- 3 9- or 10-ounce packages frozen whole kernel corn or white whole kernel corn (shoepeg) in light or regular butter sauce
- 1 12-ounce jar roasted red sweet peppers, drained and chopped (about 1 cup)
- 2 tablespoons thinly sliced green onion (1)
- 2 cups milk
- 2 0.9- to 1.25-ounce envelopes hollandaise sauce mix
- Green onion (optional)
Cucumber And Dill Salad
By smleonard
Peel cucumbers, split long way and scoop and discard center seed like portion
- 3 each seedless cucumbers
- 1 red onion (peeled and fine julienne)
- 1/8 oz. fresh dill (picked and rough chopped)
- kosher salt for seasoning
- fresh ground pepper for seasoning
- 1/4 c. granulated sugar
- 4-8 oz. cider vinegar
- 4-8 oz. grape seed oil (or vegetable oil)
Clam Chowder
By smleonard
Working with 1 clam at a time, hold it over a bowl to catch the juices
- 6 lb. littleneck clams, rinsed well
- 6 oz. pancetta, diced
- 3 tbsp. unsalted butter
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 tsp. chopped fresh thyme
- 2 tbsp. all-purpose flour
- 2 lb. yukon gold potatoes, peeled and diced
- 2 bay leaves
- 1 c. heavy cream
- 2 tsp. Worcestershire sauce
- salt and freshly ground black pepper, to taste
- pinch of cayenne pepper
- 1 tbsp. chopped fresh chives (optional)
Marmalade Pork Chops
By smleonard
Preheat oven to 350 degrees F (175 degrees C)
- 5 pork chops
- 0.5 cup orange marmalade
- 0.5 cup soy sauce
Basic Quiche
By smleonard
Heat oven to 375° F. Fit the crust into a 9-inch pie plate
- 1 9-inch refrigerated piecrust
- 2 tablespoons olive oil
- 2 medium onions, chopped
- Kosher salt and black pepper
- 1 cup fresh flat-leaf parsley, chopped
- 4 large eggs
- 3/4 cup half-and-half
- 1/8 teaspoon ground nutmeg
- 8 ounces Gruyere, grated
- 4 cups mixed greens
Broccoli Chicken Lasagna
By smleonard
In a large skillet, sauté mushrooms and onion in butter until tender
- 1/2 lb. sliced fresh mushrooms
- 1 large onion, chopped
- 1/4 c. butter, cubed
- 1/2 c. all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. ground nutmeg
- 1 can (14 1/2 oz.) chicken broth
- 1 3/4 c. milk
- 2/3 c. grated Parmesan cheese
- 1 pkg. (16 oz.) frozen broccoli cuts, thawed
- 9 lasagna noodles, cooked and drained
- 1 1/3 c. julienned fully cooked ham, divided
- 2 c. (8 oz.) shredded Monterey jack cheese, divided
- 2 c. cubed cooked chicken
Chicken & Egg Noodle Casserole Recipe
By smleonard
Preheat oven to 350°. Cook noodles according to package directions for al dente; drain
- 6 cups uncooked egg noodles (about 12 ounces)
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 cup (8 ounces) sour cream
- 3/4 cup 2% milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups cubed cooked chicken breasts
- 1 cup crushed butter-flavored crackers (about 20 crackers)
- 1/4 cup butter, melted