All recipes » Valentine's Day
Soul Pancakes by Chef Smith
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2 votes
2321 views
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Monkey Bread by Chef SmithSuper quick! |
1 vote
2476 views
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Cinnamon Rolls by Chef SmithI like extra filling so I make more of the filling |
1 vote
1378 views
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small almond cookies by brannanice moister almond cookies |
1 vote
8727 views
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Blueberry Popovers by Chef Smith
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1 vote
2044 views
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Black Cherry Crumble by Amos MillerI originally saw Paula Deen make her version of this dish and I came up with a couple of really good modifications which folks have liked when I served it for dessert. I believe this is an improved recipe. I made this with gluten free (and lactose intolerant) diners in mind, but you can feel free to subtitute regular flour where… |
2 votes
5725 views
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Cioppino by John ElderThis is the NY version of a San Franciscan Italian seafood stew. They focus on crabs while I focus on a nice variety of seafood. It’s quick to cook once the seafood is prepped and guaranteed to please every seafood lover. You can make the sauce white or red and once in a while I make it pink with just lobster tails, shrimp and… |
3 votes
4596 views
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Gramma Lund's Limpa Bread by Amos MillerMy paternal grandfather emigrated to the US in 1912 bringing with him his mother's family recipe for the incredibly delicious - almost cake-like - limpa of the southern Swedish countryside. I looked at every recipe for Swedish Limpa Bread on the C-E-S site. None of them are family recipes, although there is a rye bread recipe, it's… |
7 votes
19794 views
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Wonton Soup by Chef Smith
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1 vote
2163 views
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Crockpot Potato and Corn Chowder by Chef Smith
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2 votes
3701 views
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Crab Chowder by Chef Smith
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1 vote
1761 views
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Corn Chowder with Crab by Chef Smith
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1 vote
2608 views
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Chicken Veggie Soup by Chef SmithIf you want to change this soup up all you have to do is add a pint of heavy cream at the end of the cooking process and bring back up to a simmer. |
1 vote
1542 views
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Cheddar Potato Soup by Chef SmithGreat way to use up those leftover mashed potatoes. If you don't have any you can always use the instant taters...I just like the homemade ones that have a few chunks left in them.... |
1 vote
3810 views
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Wild Rice Salad by Chef Smith
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1 vote
1757 views
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