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Recipes
Black Bean and Corn Salad - Rachael Ray
By á-46
Combine all ingredients in a bowl
- 1 can, 14 ounces, black beans, rinsed and drained
- 2 cups frozen corn kernels
- 1 small red bell pepper, seeded and chopped
- 1/2 red onion, chopped
- 1 1/2 teaspoons ground cumin, half a palm full
- 2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
- 1 lime, juiced
- 2 tablespoons vegetable or olive oil, eyeball it
- Salt and pepper
- !
Honey Mustard Dipping Sauce
By á-46
can be used for salad dressing, veggie dip, fried seafood or as glaze for chicken, ribs or fish
- 1 cup whole grain-style Dijon mustard
- 1/4 cup honey
BBQ Chicken Foil Packs
By á-46
Heat oven to 375°F. Cut 4 large sheets of foil; arrange singly on flat surface
- 4 boneless skinless chicken breasts, cut in 1-inch pieces
- 2 cups barbecue sauce
- 2 cups drained pineapple tidbits
- 1 red bell pepper, diced
- 1 small red onion, diced
Crock Pot Chicken Wings
By á-46
I used a spicy BBQ sauce here but this was not spicy at all
- 3 lbs. frozen chicken wings
- salt & pepper, to taste
- 1 bottle spicy BBQ sauce
- 1/2 cup pineapple preserves
- hot sauce, optional
Chicken in Sour Cream Sauce
By á-46
Combine the 1st four ingredients; rub over chicken
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. paprika
- 1/4 tsp. lemon-pepper
- 6 bone-in chicken breast halves, skinless
- 1 can condensed cream of mushroom
- 1 c. sour cream
- 1/2 c. dry white wine or chx broth
- 1/2 lb. fresh mushrooms, sliced
Grilled Vegetables - Giada De Laurentiis
By á-46
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat)
- 3 red bell peppers, seeded and halved
- 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
- 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
- 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
- 12 cremini mushrooms
- 1 bunch (1-pound) asparagus, trimmed
- 12 green onions, roots cut off
- 1/4 cup plus 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 3 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh Italian parsley leaves
- 1 teaspoon chopped fresh basil leaves
- 1/2 teaspoon finely chopped fresh rosemary leaves
Meatballs:
By á-46
recipe by Bobby Flay
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1/2 pound ground beef
- 2 large eggs, lightly beaten
- 1/3 cup grated Parmesan
- 4 cloves garlic, finely chopped and sauteed
- 1/4 cup dry bread crumbs
- 1/4 cup finely chopped Italian parsley leaves
- 1 cup pure olive oil
- Salt and freshly ground pepper
Southwestern Chicken Stew - Dash Recipes
By á-46
directions: 1. Sprinkle chicken with 1 tsp cumin, ½ tsp salt, and ⅛ tsp black pepper
- 3 lb bone-in, skinless chicken thighs
- 2 tsp cumin
- 1 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp olive oil
- 1 tsp smoked paprika
- 1 cup chicken broth
- 1/2 cup salsa
- 2 tsp minced garlic
- 6 medium sweet potatoes, peeled and cut into chunks
- 2 (15-oz) cans black beans, rinsed and drained
- 1/2 (12-oz) jar roasted red bell peppers, cut into thin strips
- 1/2 cup chopped cilantro
- Tortilla chips, rice, and lime wedges, for garnish
Crescent Dogs - Pillsbury
By á-46
Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit
- 8 hot dogs
- 4 slices (3/4 oz each) American cheese, each cut into 6 strips
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
French Onion Soup
By á-46
Melt the stick of butter in a large pot over medium heat
- Recipe courtesy Tyler Florence
- 1/2 cup unsalted butter
- 4 onions, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- Kosher salt and freshly ground black pepper
- 1 cup red wine, about 1/2 bottle
- 3 heaping tablespoons all-purpose flour
- 2 quarts beef broth
- 1 baguette, sliced
- 1/2 pound grated Gruyere