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Recipes
Texas Pete® CHA! Spicy Bacon Wrapped Meatloaf
By á-46
Preheat oven to 350 degrees
- GLAZE INGREDIENTS:
- 2 lbs ground meat
- 1/4 cup ginger, fresh, finely grated
- 4 cloves garlic, fresh minced
- 1/2 cup scallions, fresh, thinly sliced
- 1/2 cup cilantro, fresh, rough chopped
- 2 tbsp. soy Sauce
- 1 tbsp. sesame Oil
- 4 tbsp. CHA! by Texas Pete®
- 2 eggs
- 1 cup panko bread crumbs
- 8 slices bacon, thick sliced
- 1/2 cup hoisin sauce
- 1/4 cup CHA! by Texas Pete®
Slow Cooker Ribs
By á-46
Place ribs, meat side up, on a broiling pan
- 3 pounds pork spareribs - trim excess fat
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-3/4 cups sliced onion
- 1 bottle (18 ounces) barbecue sauce
Shrimp Po'boy with Spicy Ketchup
By á-46
A New Orleans specialty, this sandwich is often made with deep-fried shrimp
- 3 tablespoons dry breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 1/4 cup ketchup
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon chili powder
- 1/4 teaspoon hot sauce
- 2 (10-inch) submarine rolls, split
- 2 cups torn curly leaf lettuce
- 1/2 cup thinly sliced red onion
Strawberry, Mango, and Yogurt Smoothie
By á-46
1.In a blender, combine all ingredients and puree until smooth
- 1 1/4 cups apple juice
- 1 cup low-fat plain yogurt
- 1 cup fresh or frozen strawberries
- 2 cups fresh or frozen mango chunks
Prosciutto-Stuffed Chicken with Mushroom Sauce - Bon Appetite
By á-46
Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book
- Mix up the fillings by substituting your favorite cheeses, thinly sliced meats, and herbs.
- 4 skinless, boneless chicken breasts (about 2 pounds)
- Kosher salt, freshly ground pepper
- 8 thin slices prosciutto
- 8 thin slices provolone cheese
- 32 fresh basil leaves
- 3 tablespoons unsalted butter, divided
- 1 tablespoon vegetable oil
- 4 cups mixed mushrooms (such as crimini, chanterelle, and maitake), torn or chopped into small pieces
- 2 cup slow-sodium chicken broth
- 1 teaspoonred wine vinegar
- 2 tablespoons mixed chopped fresh herbs (such as basil, parsley, and chives)
HUMMINGBIRD NECTAR
By á-46
Boil more than four (4) cups of water on the stove top
- 1 cup pure granulated sugar
- 4 cups hot boiling water
Clam Chowder -Chef Will Leroux Relish Magazine
By á-46
1.Melt butter. Add onions, garlic, thyme and celery
- 1/2 cup butter
- 1/2 onion, diced
- 2 stalks celery, diced
- 1/2 cup flour
- 1 teaspoon dried thyme
- 1 teaspoon minced garlic
- 8 (6 1/2-ounce) cans clams, with juice
- 2 cups cooked diced potatoes
- 2 cups whole milk
- 2 cups half-and-half
- 1/2 teaspoon salt
- /2 teaspoon freshly ground black pepper
- 3 dashes Tabasco
Easy Cajun Spiced Chicken Breasts
By á-46
This easy chicken recipe is made with Cajun spices, boneless chicken breasts, and a little vegetable oil
- 2 tablespoons Cajun seasoning (see the homemade blend, below)
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, only if the Cajun seasoning is unsalted
- 2 tablespoons vegetable oil
- 4 boneless chicken breast halves or cutlets*
Spinach and Ricotta Quiche
By á-46
Preheat the oven to 400 degrees F
- 1/2 pkg fresh baby spinach
- 1/4 C EVOO
- 1/2 container ricotta cheese
- 4 large eggs, beaten
- 1/2 cup heavy cream
- 1/4 lb italian link sausage - casing removed
- 1 Sheet pre-made puff pastry
- 1 1/2 tsp grainy mustard
Steak - Gruyere Panini
By á-46
Mix equal amounts Mayo and Horesradish
- Mayo
- Horseradish
- Parsley
- Thinly sliced steak
- Sliced Gruyere cheese