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B Smith Recipes - Yahoo Recipe Search
YummlyB. Smith, restauranteur, author, and respected expert in affordable-yet-elegant living shares a delicious recipe!BettyCrocker.comB. Smith, restauranteur, author, and respected expert in affordable-yet-elegant living shares a barbecue sauce recipe!Food52Spicy, rich and super fast - with no barbecue sauce in sight, this Louisiana shrimp recipe is all about the butter, spices, lemon and Worcestershire sauce.BettyCrocker.com<b>75% less sat fat • 67% more fiber</b> than the original recipe. These griddle cakes are made with whole wheat flour, chopped apples, apple pie spice, and applesauce, and at only 220 calories a serving, you can enjoy them any day of the week!BettyCrocker.com<b>94% less sat fat • 70% less sodium</b> than the original recipe. Sweet mango adds a splash of color and a tropical twist to this fall favorite. And with a few simple changes, we cut calories by 25 percent and fat by more than half.Food.comI adapted this pepper jelly from two separate recipes by Liana Krissoff and Elise Bauer. This recipe doesn't use commercial pectin, instead you make a juice out of Granny Smith apples, plums, and cranberries. The apples and cranberries provide the pectin, and the plums give the jelly a nice color. The fruits also give the jelly a great flavor, which I think makes this jelly a bit more special than the usual pepper jelly. This jelly can be made as hot as you like. If you don't want it to be hot at all, just leave out the jalapenos. The amount I have listed here, 1/2 cup of chopped jalapenos, makes a jelly which is mildly hot, by which I mean you will be able to tell that there are jalapenos in it, but I think it would still be edible by most people. It is not the kind of hot that die-hard chile heads seek out. If you would like your pepper jelly to be hotter, you can increase the amount of jalapenos, or you can use a hotter chile, such as a habanero. I prefer to use ripe, red jalapenos for this jelly, but you can usually only find unripe, green jalapenos in the store. It is OK to use green jalapenos if that is all you can find. N.B. jalapenos and other peppers can vary quite a bit in their heat level. I grow my own jalapenos, and they are considerably hotter than those which you can buy at the grocery store. Before you make this jelly, taste one of your jalapenos - taste a piece from the part of the pepper near the seeds. Gauge the heat level and adjust the amount of jalapenos in the recipe according to the heat level you desire in your jelly. You will need to use the cold plate test to check the set of this jelly; I have included the instructions for this below. Cooking time includes processing time.Taste of Home<B>Meet the Cook:</B> Because I've never entered a recipe contest before, I hesitated before sending my stew in. I knew, though, it not only was so good but anybody could make it. You just throw the ingredients into a pot and stir! I've been cooking 40 years. My husband and I have one grown daughter. -Carol Smith, Stuart, FloridaYummlyHealthy Apple Crisp With Apples, Maple Syrup, Rolled Oats, Pecans, Cinnamon, Unsalted Butter, All-purpose Flour, Vanilla Extract, Cornstarch, Lemon Juice, Unsalted Butter, Granny Smith Apples, Apples, Cornstarch, Cinnamon, Pure Maple Syrup, Lemon Juice, Vanilla Extract, All-purpose Flour, Unsalted BFood.comThis is a very quick and simple breakfast dish but looks very impressive. The apples, cranberries, cinnamon and maple syrup are wonderful together. Toasted pecans would also be good sprinkled over the apple slices with the cranberries. Serve with with warm maple syrup or fresh apple butter. Recipe from Arsenic and Old Lace Bed & Breakfast Inn.
