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Recipes
Soup - Taco Soup
By á-47
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onion...
- 2 pounds ground beef
- 2 cups diced onions
- 2 (15 1/2-ounce) cans pinto beans
- 1 (15 1/2-ounce) can pink kidney beans
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
- 1 (14 1/2-ounce) can diced tomatoes
- 1 (14 1/2-ounce) can tomatoes with chiles
- 2 (4 1/2-ounce) cans diced green chiles
- 1 (4.6-ounce) can black olives, drained and sliced, optional
- 1/2 cup green olives, sliced, optional
- 1 (1 1/4-ounce) package taco seasoning mix
- 1 (1-ounce) package ranch salad dressing mix
- Corn chips, for serving
- Sour cream, for garnish
- Grated cheese, for garnish
- Chopped green onions, for garnish
- Pickled jalapenos, for garnish
Tart - Berry Delicious Tart
By á-47
In a small bowl, combine flour and 1/3 cup sugar; cut in butter until crumbly
- 1 cup flour
- 1/3 cup plus 1/4 cup sugar, divided
- 1/2 cup cold butter
- 1/2 cup seedless strawberry jam
- 1 pkg. (8 oz) cream cheese, softened
- 1 egg, lightly beaten
- 1 tea. vanilla
- 2 cups fresh or frozen unsweetened mixed berries, thawed and drained
- TOPPING
- 3/4 cup packed brown sugar
- 1/3 cup old -fashioned oats
- 1/2 cup flour
- 1/4 cup cold butter
Tomato Cheese Strata - make 24 hours ahead
By á-47
Lightly grease 8x8 baking dish
- 10 slices white sandwich bread
- 4 tomatoes, cut in 1/2" slices
- 4 oz. Cheddar cheese (1 cup)
- 4 green onions, sliced
- 2 cups milk
- 4 large eggs
- 1/2 tea. salt
Sugar Scrub
By á-47
Mix all together
- 10 Tbsp. sugar
- 2 Tbsp. honey
- 2 Tbsl. coconut oil
- 1 Tbsp. lemon juice
- essential oil for fragrance
Halibut - Tacos with Avocado-Habanero Sauce
By á-47
Spray a grill or broiler pan with non-stick pan coating
- 1 lb. halibut fillets
- 1 bunch green onions, trimmed of roots and upper third of dark green portion
- oilive oil
- lemon pepper seasoning
- 12 6" corn tortillas
- 1 cup shredded green cabbage
- Avocado-Habanero sauce
- .
- AVOCADO-HABANERO SAUCE
- 1 very ripe avocado
- 2 finely chopped green onions
- 1-2 finely chopped cloves of garlic
- 1 1/2 cups mayonnaise
- 1 1/2 cups sour cream
- 1-2 tea. green habanero sauce
- 2 tea. cider or wine vinegar
- 1 tea. lemon pepper
Green Chile Frittata
By á-47
Preheat the oven to 350 degrees
- 2 Tbsp. butter
- 1/2 cup chopped onion
- 1 4 oz. can chopped green chiles, drained and rinsed
- 1 can Campbell's Condensed cram of Celery Soup
- 5 eggs
- 2 cups shredded Monterey Jack cheese
Oatmeal Jam Bars
By á-47
Preheat oven to 350 degrees
- 2/3 cup flour
- 1/8 ta. baking soda
- 1/8 tea. salt
- 1/3 cup quick-cooking rolled oats
- 3 Tbsp. packed brown sugar
- 1/2 tea. finely shredded lemon peel
- 1 3-oz. pkg cream cheese, softened
- 2 Tbsp. butte,r softened
- 1/3 cup seedless raspberry preserves
- 1/2 ta. lemon juice
Rhubarb Bread
By á-47
Preheat oven to 350 degrees
- 3 cups coarsely chopped fresh rhubarb (about 12 oz)
- 2 Tbsp. plus 1 3/4 cups sugar, divided
- 1 cup canola oil
- 2 eggs
- 1 Tbsp. vanilla
- 3 cups flour
- 1 tea. salt
- 1 tea. baking soda
- 1 tea. cinnamon
- 1/4 tea. baking powder
- 1/2 cup chopped pecans, optional
Cheesecake - Hot Pepper Jelly Cheesecake
By á-47
Preheat oven to 325 degrees
- 1/4 cup pine nuts
- 8 oz. cream cheese at room temperature
- 1 cup hot pepper jelly, preferable red
- 2 cloves garlic, finely minced
- 1/4 cup chopped fresh cilantro
- 5 oz. sharp cheddar cheese, grated (about 1 1/4 cups)
Country Dijon Tuna Pasta Salad
By á-47
Drain and rinse cooked pasta in cold water
- 1 lb. elbow macaroni
- 1 cup non-fat plain yogurt
- 1/4 cup whole grain Dijon mustard
- 1 cup diced celery
- 1/2 cup diced green pepper
- 1/2 cup diced red pepper
- 1 `/2 cup diced red onion
- 1 12-oz. can solid white albacore tuna in water
- garlic and pepper