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Recipes
Breasts - w/ red jalapeno mustard glaze
By á-47
Combine the mustard, lime juice, honey and jalapeno
- 2 Tbsp. Dijon mustard
- 2 Tbsp. lime juice
- 1 Tbsp. honey
- 1 medium red jalapeno, seeded and minced
- 4 chicken breasts halves on the bone, skin removed
- fresh pepper to taste
Quick Fresh Fruit Upside-Down Cake
By á-47
Preheat oven to 350 degrees
- 2 Tbsp. butter
- flour
- 1 9 oz. pkg. single layer yellow cake mix
- 2 cups mixed fresh fruit (such as halved grapes, blueberries, sliced nectarines and peaches)
- 1/4 cup apricot preserves or red currant jelly, melted, divided
- Whipped cream or ice cream
Braunschweiger Spread (Robyn made)
By á-47
Have all ingredients at room temperature
- 1 cup sour cr3am
- 1 - 8 oz. pkg. braunschweiger
- 1 - 3 oz. cream cheese
- 1 - 8 oz. pkg. onion soup mix
- 1 tea. worcestershire
- 2 tea. Tabasco
Fried Green Tomatoes
By á-47
In a shallow dish, combine cornmeal, flour, salt, ppper and Creole seasoning
- 1 cup self-rising yellow cornmeal
- 1/2 cup flour
- 1 tea. salt
- 1/2 tea. pepper
- 1/2 te.a Creole seasoning
- 1 cup whole buttermilk
- 4 large firm green tomatoes, cut into 1/2" slices
- vegetable oil for frying
- Garnish: roasted salsa
Pizza Dough
By á-47
1. Pour warm water into a bowl
- 3 1/2 cups flour
- 1 cup warm water
- 2 tablespoons yeast
- 2 tablespoons honey
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 cup fresh parmesan cheese
- 1 Tbsp Italian Seasoning
Tarragon Braised Chicken
By á-47
Pat the chicken dry and season with salt and peppr
- 1 chicken, cut up
- 3/4 tea. salt, divided
- 1/8 tea pepper
- 1 Tbsp. canola oil
- 2 green onions, sliced
- 4 oz. button mushrooms, thinly sliced (1 1/2 cups)
- 1/3 cup dry white wine
- 1/2 cup half and half
- 2 tea. Dijon mustard
- 1 Tbsp. fresh tarragon or 1 tea. dried
- 1 plum tomato, seeded and diced
Dip - Fiesta Mexicana Beef & Bean Dip
By á-47
Prepare Onion, Peppers, Tomatoes, and Garlic in advance
- 2 lbs Ground Beef*
- 1 14 oz cans Green Chili sauce
- 2 11 oz cans condensed Cheese Soup
- 2 16 oz cans Frijoles (refried beans)
- 1 medium Onion (diced)
- 5 Peppers-Jalapeno or Serrano (seeded and diced)
- 2 Roma Tomatoes (seeded and diced)
- 3 tbsp Garlic (minced)
- 3 tbsp Chili Powder
- 2 tbsp mexican Oregano
- 2 tbsp Cumin
- 3 tbsp Butter
- 4 oz water
- 1 cup Asadero/Chihuahua finely shredded cheese (you can use Monterey Jack if the authentic cheeses are hard to find in your area)
- *NOTE-you can sub 1 lb of hot sausage to create a little different flavor
Dip - Hot Bacon Dip
By á-47
Bring cream cheese to room temperature
- 8 oz. softened cream cheese
- 2 cups sour cream
- 3 oz. cooked bacon, crumbled
- 2 cups Cheddar cheese, shredded
- 1 cup chopped green onion
Crispy Orange Chicken
By á-47
Mix all sauce ingreditents in a bowl
- SAUCE:
- 1/4 tea. pepper
- 1 egg
- 1/4 cup potato starch
- 1/2 cup water
- 1 lb. boneless chicken, cut into bite-size pieces
- vegtable oil
- 5 dried chilies, chopped
- 2 scallions, chopped
- rind from 1/2 an orange, cut into strips and dried
- .
- .
- 1/2 cup soy sauce
- 1/2 cup sugar or honey
- 1 Tbsp. oyster sauce
- 1 cup water
Lemon Honey Jelly
By á-47
Makes 3 half pints
- 2 1/2 cups honey
- 3/4 cups lemon juice
- 6 Tbsp. grated lemon peel
- 1 pouch (3 oz) liquid fruit pectin