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Recipes
Herbed Beer Bread
By á-47
In a large bowl, combine all dry ingredients
- 2 3/4 cups flour
- 2 Tbsp. sugar
- 2 Tbsp. baking powder
- 1 tea. salt
- 1/4 tea. oregano
- 1/4 tea. thyme
- 1 pinch dill weed
- 1 beer - 10 oz.
- 1/2 cup butter
Jalapeno bread
By á-47
Cut brad dough into 1" pieces
- 2 loaves (1 lb each) frozen bread dough, thawed
- 1 can (8 3/4 oz) whole kernel corn, drained
- 1 egg, lightly beaten
- 1 can (3 1/2 oz) whole jalapenos, chopped
- 2 Tbsp. taco seasoning
- 1 jar (2 oz) sliced pimientos, drained
- 1 1/2 tea. vinegar
Pork Cutlets wtih Cranberry Port Sauce
By á-47
Season pork chops on both sides with rosemary, salt and pepper
- 8 boneless pork chops (1 1/4 lb) each about 1/2" thick
- 21 tea. minced fresh rosemary
- 1/4 tea. each salt and pepper
- 1 Tbsp. olive oil
- 3/4 cup Port wine
- 1 cup whole cranberry sauce
Squash (Delicata) - Chili-Brown Sugar Squash with Pears
By á-47
Preheat oven to 425 degrees
- 1 lb. delicata squash (about 1 large)
- 2 medium ripe but firm pears, sliced
- 2 tea. extra-virgin olive oil
- 1/4 tea. salt
- 1/4 tea. peppr
- 2 slices bacon
- 2 Tbsp. water
- 1 Tbsp. brown sugar
- 1 tea. chili powder
Margarita Chicken Pasta Salad
By á-47
Makes 8 servings
- DRESSING
- 1/4 cup vegetable oil or olive oil
- 1/4 cup sour cream
- 3 Tbsp. fresh lime juice
- 1 (4 oz) can chopped green chiles
- 1/2 cup fresh orange juice
- 2 tea. sugar
- 1 tea. cumin
- 1/8 tea. salt
- 3 tea. tequila (if desired)
- SALAD
- 4 cups uncooked rainbow rotini
- 1 lb. skinned, boned chicken, cut in strips or pieces for frying
- 1 (1/25 oz) pkg. taco seasoning mix
- 1 Tbsp. olive oil
- 1 (11 oz) can Mexicorn, drained
- 1 (15 oz) can black beans, drained and rinsed
Southwest Shepherd's Pie
By á-47
In a dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain
- 1 1/2 lb. ground beef
- 1/2 cup chopped onion
- 1 can (10 oz) enchilada sauce
- 1 Tbsp. flour
- 1 tea. chopped chiplotle peppers in adobo sauce
- 1/2 tea. cumin
- 1/2 tea. oregano
- 1 1/4 cups water
- 1 cup milk
- 2 1/2 Tbsp. butter, cobed
- 1 / tea. salt
- 2 cups mashed potato flakes
- 1 can (4 ozx) chopped green chilies, undrained
- 1 cup shredded Mexican cheese blend, divided
- 1 can (11 oz) Mexicorn, drained
- 1/3 cup chopped green onions
- Paprika
aDressing: Raspberry Vinairgrette
By á-47
Whisk jam, vinegar and mustard together
- 3 Tbsp. seedless raspberry jam
- 2 Tbsp. white wine vinegar
- 1 tea. creamy Dijon mustard
- 4 Tbsp. olive oil
- 1 Tbsp. honey
- salt and pepper to taste
BBQ Sauce - Teriyaki BBQ Sauce
By á-47
In a small saucepan, melt butter over medium heat
- 3 Tbsp. butter
- 1/2 cup minced onion
- 1 tea. minced garlic
- 2 cups ketchup
- 12 cup honey
- 1/4 cup teriyaki sauce
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. yellow mustard
Chicken - Honey Rosemary Chicken
By á-47
In a bowl, combine the honey, vinegar, rosemary and oil
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 1/4 cup minced fresh rosemary
- 2 Tbsp. olive oil or canola oil
- 6 bone-in chicken breasts halves (7 oz. each)
- 1 tea. salt
- 1/4 tea pepper
Coleslaw - with Creamy French Dressing
By á-47
In a large bowl, combine coleslaw and next 3 ingredients
- 1 (10 oz) pkg. angel hair coleslaw
- 1 cup matchstick carrots
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 3/4 cup ketchup
- 1/2 cup mayonnaise
- 1/3 cup sugar
- 1/4 cup red wine vinegar
- 2 garlic cloves, chopped
- 1 tea. worcestershire sauce
- 1/4 tea. salt
- 1/8 tea. black pepper
- 1/4 cup canola oil