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Recipes
Broccoli with lemon, olive and caper sauce
By á-47
Steam broccoli until tender-crisp (4-5 minutes), Transfer to a serving bowl, cover and set aside
- 4 cups fresh broccoli florets
- 1 tea. butter
- 1 Tbsp. olive oil
- 1 clove garlic, minced
- 1/3 cup sliced Kalamata olives
- 3 Tbsp. lemon juice, or to taste
- 1 Tbsp. capers, rinsed
- black pepper, to taste
Grilled Corn, Pepper & Tomato Salad w/ lime
By á-47
Combine peppers and 1 tea
- 4 ears corn
- 4 large poblano peppers, halved lengthwise
- 3 tea olive oil
- 4 large plum tomatoes, halved lengthwise
- 1/2 tea. chili powder
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped sweet onion
- 3 Tbsp. fresh lime juice
- ]1 tea. ground cumin
- 1/2 tea. salt
- 1/4 tea. pepper
Prickly Pear Rum Sunset
By á-47
Be sure to follow instructions and combine ingredients in the order listed to get the full effect of this beautiful...
- 1 quart orange juice
- 1/2 cup rum or tequila
- 1/2 cup prickly pear syrup
- 4 slices fresh orange
Asparagus Beef Roll-Ups
By á-47
In a large skillet, bring water to a boil
- 1 1/2 cups water
- 36 fresh asparagus spears, trimmed
- 1 carton (8 oz) spreadable chive and onion cream cheese
- 3-5 Tbsp. prepared horseradish
- 2 pkgs. (5 oz each) thin sliced roast beef
Thai Chicken Ramen Noodle Salad
By á-47
Discard skin from chicken
- 1 rotisserie chicken
- 4 cups water
- 2 pkgs,. (3 oz,. each) ramen noodles
- 3/4 cup creamy peanut butter, at room temperature
- 3/4 cup light coconut milk
- 1/4 cup lime juice
- 1/4 cup chopped fresh cilantro
- 1 Tbsp. sugar
- 3/4 tea. salt
- 1/4 tea. cayenne
- 6 scallions, trimmed, thinly sliced
- 2 ribs celery, thinly sliced
Pork Chops - Pork Chops and Potatoes
By á-47
In a skillet, heat oil over medium heat; brown pork chops on both sides
- 6 pork loin chops, boneless, about 1" thick
- 2 Tbsp. vegetable oil
- 1 can (10 3/4 oz) condensed cream of mushroom soup
- 1/4 cup chicken broth
- 1/4 cup Bold 'n Spicy mustard or Dijon mustard
- 1/2 tea. dried leaf thyme, crumbled
- 1/4 tea. garlic powder
- 1/4 tea. pepper
- 5-6 medium sized potatoes, sliced about 1/4" thick
- 1 large onion, sliced
Cheesy Chile and Egg Bake
By á-47
Heat oven to 350 degrees. In 10" skillet, cook sausage over medium0high 8-10 minutes, stirring occasionally, until...
- 1 pkg. (12 oz) bulk pork sausage
- 1 bag (28 oz) frozen O'Brien potatoes with peppers and onions, thawed, drained
- 1 can (4/5 oz) chopped green chiles, drained
- 2 cups Jalapeno Jack cheese (8 oz)
- 1/2 cup Bisquick mix
- 12 tea. salt
- 1 /1/4 cup milk
- 1 8 oz. container sour cream
- 8 eggs, slightly beaten
- 1 cup tortilla chips, crushed (1/2 cup)
Blueberry Zucchini Bread
By á-47
Preheat oven to 350 degrees
- 3 cups flour
- 1 tea. salt
- 1 tea. baking powder
- 1/4 tea. baking soda
- 1 Tbsp. cinnamon
- 3 eggs
- 1 cup vegetable oil
- 3 tea. vanilla
- 2 1/4 cups sugar
- 2 cups shredded zucchini
- 1 pint fresh blueberries
Coleslaw - Horseradish Coleslaw
By á-47
In a large bowl, combine the coleslaw mix, carrots and onion
- 8 cups coleslaw mix
- 2 cups shredded carrots
- 1 medium onion, finely chopped
- 3/4 cup mayonnaise
- 1/3 cup sugar
- 1 Tbsp. prepared horseradish
- 1 Tbsp. lemon juice
Pumpkin Pecan Pie
By á-47
For Pumpkin Layer: Combine pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir well
- PUMPKIN LAYER
- 1 unbaked 9" deep-dish pie shell
- 1 cup Libby's pure pumpkin
- 1/3 cup sugar
- 1 egg
- 1 tea. pumpkin pie spice
- PECAN LAYER
- 2/3 cup light corn syrup
- 1/2 cup sugar
- 2 eggs
- 3 Tbsp. butter, melted
- 1/2 tea. vanilla
- 1 cup pecan halves