á-46's profile page
Recipes
1944 Mai Tai Original
By á-46
Combine all ingredients over ice in a cocktail shaker and pour into a double old-fashion glass
- Recipe courtesy Emeril Lagasse, 2006
- 1-ounce dark rum (recommended: Myers's)
- 1-ounce Barbancourt rum
- 1/2-ounce orange curacao
- 1/4-ounce almond-flavored liqueur (recommended: Creme de Noyeaux)
- 1/2-ounce simple syrup
- 1/2 lime, juiced
- Ice cubes
- Pineapple wedge, for garnish
- Fresh mint sprig, for garnish
Apple-Sausage Stuffing - Parade Magazine
By á-46
1. Preheat oven to 350°F
- 1 lb turkey sausage, removed from casing
- 1 (15-oz) bag dry bread cubes for stuffing
- 3 Tbsp canola oil
- 1 large onion
- 2 large apples, peeled, cored, and sliced thin
- 3 celery stalks, chopped
- 4 sliced scallions
- 1 tsp salt
- 4 cups canned reduced-sodium chicken broth
- 1 egg
Jalapeño Popper Grilled Cheese- The Spruce
By á-46
Roast fresh jalapeños on a grill or burner of a gas stove top, to char all sides
- 2 large fresh jalapeño peppers, or a handful of jarred pickled jalapeños
- 1.5 oz. cream cheese, room temperature 1/2
- 1 scallion, chopped
- black pepper
- 2 slices Colby Jack cheese (you can also substitute another Tex-Mex style cheese)
- 2 slices sourdough bread or any bread you like
- butter for greasing your skillet
PHILADELPHIA-Cherry Danish
By á-46
Heat oven to 350°F. Unroll 1 can crescent dough into 2 rectangles; press onto bottom of 13x9-inch pan sprayed wit...
- 2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1-1/2 cups powdered sugar, divided
- 1 egg white
- 1 tsp. vanilla
- 1 can (20 oz.) cherry pie filling
- 3 Tbsp. milk
Chicken Noodle Casserole- Campbell Soup
By á-46
1.Heat the oven to 400°F
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
- 2 cups cubed cooked chicken
- 1/2 cup milk
- 1 cup frozen peas
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/2 cup shredded Cheddar cheese
- 2 cups medium egg noodles, cooked and drained
Wild Alaskan Salmon Kabobs
By á-46
1. In a large mixing bowl, whisk together lemon juice, oil, thyme, rosemary, andgarlic
- 3 tablespoon Fresh lemon juice
- 2 tablespoon extra-virgin olive oil
- 5 teaspoon Fresh thyme (or 11/2 tsp. dried)
- 2 teaspoon dried rosemary
- 2 each Cloves garlic, minced
- 1 lb salmon fillet wild Alaskan, cut into 1- to 2-inch chunks
- 8 oz white mushrooms or baby bella, with stems trimmed
- 12 oz cherry tomatoes
- 1 med red onion, cut into 1-inch chunks
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon Freshly ground pepper, or to taste
- 1 each Lemon, cut into wedges
Chicken, Shrimp & Sausage Stew 1999 Bobby Flay
By á-46
Saute sausage in a large Dutch oven over medium heat until brown
- 3/4 pounds andouille or chorizo sausage, cut into 1/2- inch pieces
- 4 chicken - thighs & breasts
- Salt and freshly ground black pepper
- 1 large onion, finely chopped
- 2 large green bell pepper, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- 1 tablespoon Spanish paprika (smokey)
- 1 (28 ounce) can diced tomatoes, with their juice
- 2 cups chicken stock
- 1 cup dry white wine
- 1/2 cup sliced jalepeno stuffed green olives
- 8 large shrimp, peeled and deveined
Rum Raisin Rice Pudding
By á-46
In a small bowl, combine the raisins and rum
- , 2002, Barefoot Contessa Family Style,
- 3/4 cup raisins
- 2 tablespoons dark rum
- 3/4 cup white basmati rice
- 1/2 teaspoon kosher salt
- 5 cups half-and-half, divided
- 1/2 cup sugar
- 1 extra-large egg, beaten
- 1 1/2 teaspoons pure vanilla extract
Pressure Cooker Chicken
By á-46
Place the chicken in the pressure cooker, add the water and soup over the chicken
- 1 (3 lb.) chicken, cut up
- 1 can mushroom soup
- 1/2 can water
Neely's Pigs in a Blanket
By á-46
FRANKS: Preheat the oven to 350 degrees F
- FRANKS:
- 1 (8-ounce) can original crescent dough
- 1/4 cup Dijon mustard
- 20 mini hot dogs or cocktail franks
- 1 egg, lightly beaten
- Poppy seeds or sesame seeds (optional)
- Tangy Dipping Sauce
- TANGY DIPPING SAUCE:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 3 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard