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Recipes
Frozen Lemonade Pie - the Neeleys
By á-46
Preheat the oven to 350 degrees
- FOR THE CRUST:
- graham cracker crust
- FOR THE FILLING:
- 2 cups heavy cream
- 1 14-ounce can sweetened condensed milk, chilled
- 1 6-ounce can frozen lemonade concentrate (do not thaw)
- FOR THE TOPPING:
- 1 cup blueberries
- 1 cup raspberries
- 2 tablespoons sugar
- 1 tablespoon fresh lemon juice
WALNUT STICKY BUNS
By á-46
In a small saucepan, melt 3/4 cup of the butter with 3/4 cup of the sugar over medium heat
- 1 cup butter, divided use
- 1 1/2 cups sugar, divided use
- 2 cups walnuts, toasted and chopped, divided
- 1 tbsp cinnamon
- 2 tsp orange zest
- 1 1/2 lb pizza dough
Big Dish O' Nachos - Food Network Magazine
By á-46
Preheat the oven to 350 degrees F
- 2/3 cup shredded sharp cheddar cheese
- 2/3 cup shredded pepper jack cheese
- 1 8-to-10-ounce bag multicolored tortilla chips
- 1/2 cup canned black beans, drained and rinsed
- 1 1/2 cups cheese sauce, warmed (see recipe below)
- 1 1/2 cups prepared chili, warmed
- 1/2 cup guacamole (see recipe below)
- Sour cream, pico de gallo, sliced pickled jalapenos and sliced scallions, for topping
Mexicali Enchiladas
By á-46
Preheat oven to 400 degrees F
- Sour cream sauce:
- 1 package corn tortillas (14 tortillas)
- 2 cooked chicken breasts, chopped
- 3 (8-ounce) bags shredded Mexican cheese blend
- 1 large yellow onion, diced
- 2 tablespoons cleaned and roughly chopped cilantro leaves
- 3 cans enchilada sauce (hot or mild), divided
- 1 tablespoon butter
- 1/4 cup chicken broth
- Pinch ground cumin
- 1 teaspoon minced garlic
- 1 1/2 cups sour cream
- Pinch salt
Cajun Scallops - Cooking Light
By á-46
Heat oil in a cast-iron skillet over high heat
- Cajun Tartar sauce:
- 1 teaspoon olive oil
- 1 large red onion, thinly sliced and separated into rings
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon ground black pepper
- 1 teaspoon butter
- 1 garlic clove
- 3/4 pound fresh scallops
- 1 to 2 teaspoons hot sauce
- 1/2 cup low-fat mayonnaise
- 3 tablespoons sweet pickle relish
- 2 tablespoons capers, drained and rinsed
- 1 teaspoon Creole mustard
- 1/4 teaspoon salt-free Cajun-Creole seasoning (such as The Spice Hunter)
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
Haricots Verts with Pancetta - Food Network Recipe
By á-46
Serves 6
- Kosher salt
- 1 1/4 pounds haricots verts or green beans, trimmed
- 4 ounces pancetta, diced
- 2 cloves garlic, thinly sliced
- 1/4 cup panko breadcrumbs
- Freshly ground pepper
- Lemon wedges, for serving
Chicken Quesadillas
By á-46
Ingredients 2 tablespoons olive oil 2 pounds skinless chicken breasts Salt and pepper 2 tablespoons taco or Cajun ...
- 2 tablespoons olive oil
- 2 pounds skinless chicken breasts
- Salt and pepper
- 2 tablespoons taco or Cajun seasoning mix
- 1 large onion, cut in half and then into slices
- 1 green bell pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper
- 12 tablespoons butter, for frying
- 12 large flour tortillas
- 2 1/2 cups grated cheese ( Monterey Jack is the best)
- Pico de Gallo, for serving
Spaghetti Casserole With Ground Beef and Cheese
By á-46
To make ahead, cook the meat sauce and let it cool
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 pound lean ground beef, at least 85% lean
- 1 jar sliced mushrooms, about 4 to 6 ounces, drained, optional
- 1 can (14.5 ounces) crushed or diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 tablespoon fresh chopped parsley or 1 teaspoon dried parsley flakes
- 1 scant teaspoon granulated sugar, optional
- 1/4 teaspoon to 1/2 teaspoon dried crushed red pepper
- 1/2 teaspoon dried leaf oregano
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 8 ounces thin spaghetti
- 1/4 cup grated good quality Parmesan cheese
- 2 cups shredded mozzarella cheese (8 ounces)
Simple Tangy Cole Slaw
By á-46
This simple tangy cole slaw is the perfect accompaniment to most barbecues! While this is on the tangy side (which ...
- 1 lb bag of tri-color slaw
- 1/2 large bell pepper, diced
- 1/2 small onion, diced fine
- 1 large carrot, shredded
- TANGY DRESSING
- 3/4 to 1 c mayonnaise (i used hellman's)
- 2 Tbsp creamy dijon mustard
- 2 Tbsp red wine vinegar
- 1 tsp celery seed
- 1/2 tsp salt
- 1/2 tsp coarse black pepper
- 2 Tbsp sugar, optional (if you like sweet and tangy add the sugar)
Shepherd's Salad - Food Network Magazine
By á-46
Combine 2 chopped tomatoes, 1 chopped cucumber, 1 chopped Italian frying pepper, 1/4 cup finely chopped red onion a...
- 2 chopped tomatoes
- 1 chopped cucumber,
- 1 chopped Italian frying pepper,
- 1/4 cup finely chopped red onion
- 1/2 cup chopped parsley
- 3 tablespoons olive oil,
- 1 1/2 tablespoons lemon juice,
- 3/4 teaspoon kosher salt, and pepper