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Recipes
Butter Flavors for BBQ Corn
By á-47
Tarragon Butter Cuban Spiced Jalapeno Pesto & Cojita cheese Tex Mex
- TARRAGON BUTTER
- 1 tea. chopped fresh tarragon
- 1.8 tea. salt
- 2 Tbsp softened butter
- CUBAN SPICED
- 1/2 cup mayo
- 1 canned chipotle in adobo
- Crumbled cotija cheese
- Lime wedges
- JALAPENO PESTO & COTIJA CHEESE
- 2 jalapenos, seeded and chopped
- 1/2 cup cilantro
- 1 clove garlic
- 2 Tbsp. olive oil
- 1 tea. lemon
- Crumbled cotija cheese
- TEX MEX
- 4 Tbsp. softened butter
- 1 minced clove garlic
- 1/2 Tbsp. finely chopped cilantro
- 1/2 tea. ancho chile powder
- 1/4 tea. cumin
- 1/4 tea. smoked paprika
- pinch cayenne
- pinch salt
- squirt of lime juice
Carrot Bread
By á-47
Preheat oven to 350 degrees
- 2 eggs
- 1 cup sugar
- 2/3 cup oil
- 1 1/2 cups flour
- 1 tea. baking soda
- 1 tea. cinnamon
- 1 tea. nutmeg
- 1/2 tea. salt
- 1 1/2 cups finely grated carrots
- 1 cup chopped walnuts
- 3/4 cup raisins
Cheesecake in a Jar (in 8 oz. jars)
By á-47
In a food processor blend togethe3r the graham crackers and melted butter until finely ground
- 9 whole graham crackers
- 3 Tbsp. melt3ed butter
- 2 - 8 oz. pkgs. cream cheese
- 1 can sweetened condensed milk
- 6 Tbsp. lemon juice
- 1 tea. vanilla
- 1 - 10 oz. pkg. frozen raspberries
- 1/4 cup sugar
- Fresh raspberries for garnish
Breasts - Mustard Tarragon Chicken
By á-47
In a shallow bowl, combine the butter, mustard and garlic salt
- 1/2 cup butter, melted
- 1/2 tea. ground mustard
- 1/2 ta. garlic salt
- 3/4 cup dry bread crumbs
- 1/4 to 1/2 tea. dried tarragon
- 1/4 tea. pepper
- 6 boneless skinless chicken breasts (4 oz each)
Chicken Parmeasan with Pepperoni
By á-47
Preheat oven to 450 degrees
- 2 eggs
- 1/4 cup milk
- 1/2 cup flour
- 2 cups panko, finely crushed in a food processor
- 4 8 oz. chicken breasts, skinless, boneless and pounded 3/4" thick
- salt and pepper
- 3/4 cup canola oil
- 1 1/2 cups tomato sauce
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 cup shredded mozzarella
- 2 oz. sliced pepperoni
- 2 Tbsp. chopped parsley
Meatballs with Orange Glaze
By á-47
In a small saucepan, heat the marmalade, orange juice, half of the green onions and the jalapeno
- Glaze:
- Meatballs
- 1 jar (12 oz) orange marmalade
- 1/4 cup orange juice
- 3 green onions, chopped, divided
- 1 jalapeno pepper, seeded and chopped
Hot Cheese and Ranch Dip
By á-47
Preheat oven to 375 degrees
- 1 Tbsp. corn oil
- 1 small red onion, diced
- 1 red bell pepper, seeded and diced
- 3 stalks celery, diced
- 8 oz. shredded cheddar cheese
- 1 pkg. (1 oz) Hidden Valley Original Ranch Salad Dressing mix
- 1 Tbsp rice vinegar
- 1 cup sour cream
Sweet Potatoes - in Picante Sauce
By á-47
Heat oil in a Dutch oven over medium heat
- 1 Tbsp. olive oil
- 1/2 cup minced celery
- 2 garlic cloves, minced
- 3/4 cup finely chopped onion
- 1 tea. salt
- 1/2 tea. turmeric
- 1/4 tea. paprika
- 1 dried red chile, crumbled (about 1/4 oz)
- 6 cups (1 1/2") peeled and cubed sweet potatoes (about 2 lb)
- 1/2 cup water
- 1 Tbsp. chopped fresh cilantro
Chicken Pot Pies
By á-47
In a large bowl, combine the ingredients
- 2 cups cubed cooked chicken
- 2 cups frozen cubed has brown potatoes, thawed
- 1/2 pkg. frozen mixed vegetables, thawed and drained
- 1 small onion, chopped
- 1/4 cup chopped celery
- 1/2 tea. parsely flakes
- 1/4 tea. crushed rosemary
- 1/4 tea. sage
- 1 can condensed creasm of chicken soup, undiluted
- 1/2 cup milk
- 1/2 cup sour cream
- 1 Tbsp. flour
- 1/4 tea. salt
- 1/4 tea. pepper
- 1/4 tea. garlic powder
- 1 /2 pkg. refrigerated pie pastry.
Beef Roast w/ Horseradish Gravy
By á-47
With tip of knife, make cuts in top of beef roast; insert garlic slivers
- 1 3 lb. boneless beef rump to tip roast, trimmed of fat
- 1 garlic clove, slivered
- 3 Tbsp. creamy horseradish
- 1 (.87 oz) pkg. brown gravy mix
- 1/2 cup water
- 1/2 tea. salt
- pepper
- 2 Tbsp. cornstarch
- 3 Tbsp. water