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Recipes
Chicken Tortilla Soup
By á-47
In a large saucepan, combine the first 6 ingredients; bring to a boil
- 1 cup chopped onions
- 1 tea. minced garlic
- 3 cups chicken broth
- 1 can (14 1/2 oz) Mexican diced tomatoes
- 1/2 tea. chili powder
- 1/4 tea. cumin
- 1 1/2 lb. chicken breasts, cubed
- 2 Tbsp. cornstarch
- 1/4 cup cold water
- 1/4 cup shredded Mexican cheese blend
- 1 Tbsp. minced fresh cilantro
Coleslaw - Cabbage and Corn Slaw with Cilantro and Orange Dressing
By á-47
Whisk orange juice concentrate, rice vinegar, and oil in small bowl
- 1/3 cup frozen o.j. concentrate, thawed
- 1/3 cup unseasoned rice vinegar
- 1/3 cup canola or vegetable oil
- 2 (8 oz) bags coleslaw mix
- 4 ears of fresh corn, shucked, kernels cut from cob
- 2 med. carrots, peeled, coarsely grated
- 1 med. red bell pepper, stemmed, cored, cut into thin strips
- 6 med. green onions,thinly sliced
- 1/2 cup chopped fresh cilantro
Rhubarb Country Crostata
By á-47
1. Heat oven to 375°. Place pie crust in 9 inch glass pie plate, do not trim or flute crust edge
- Filling:
- 1 Pillsbury refrigerated pie crust
- 1 cup sugar
- 3 Tbsp flour
- 1/2 tsp grated orange peel
- 3 eggs, slightly beaten
- 1/2 cup sour cream
- 3 1/2 cups sliced fresh or frozen rhubarb
- Topping:
- 1/4 cup sugar
- 1/4 cup flour
- 2 Tbsp margarine or butter, softened
Dip - Baked Santa Fe Dip
By á-47
Stir together cheeses, mayo, corn, chili peppers, chipotle chili peppers, and garlic powder in a large mixing bowl
- Tomato mixture:
- 2 cups cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- 1/2 cup mayonnaise
- 1 (8 oz) can corn, whole kernal, drained
- 1 (4 oz) can green chili peppers, chopped and drained
- 2 tsp. chipotle chili peppers in adobo sauce finely chopped canned
- 1/4 tsp. garlic powder
- 1 medium tomato, chopped
- 1/4 cup scallions, sliced
- 2 Tbs. fresh cilantro, chopped
Coleslaw - Carrot Cabbage Slaw
By á-47
In a large serving bowl, combine cabbage, carrots, apples, raisins and walnuts
- 4 cups shredded cabbage
- 2 cups shredded carrots
- 2 med. Golden Delicious apples, chopped
- 1 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup honey
- 1 Tbsp. lemon juice
- 1 cup (8 oz) sour cream
- 1/4 tea. salt
- 1/8 tea. pepper
- 1/8 to 1/4 tea. ground nutmeg, optional
Butter - Herbed Butter
By á-47
1. Mix butter, parsley, garlic, salt and pepper until well combined
- 1/2 stick of butter, room temperature
- 2 tbsp chopped fresh flatleaf parsley
- 1 clove garlic, minced
- a pinch of salt
- a pinch of freshly ground black pepper
- 1 fresh leaf of parsley to garnish, (optional)
Pork Chops - Cider Brined with sauteed apples
By á-47
Mix 4 cups cider, 2 cups cold water, 1/4 cup salt, the bay leaves, garlic, and chile flakes in a large bowl
- 4 3/4 cup unfiltered apple cider or juice, divided
- 1/4 cup plus 1/2 tea. salt
- 2 bay leaves
- 2 garlic cloves, crushed
- 1 tea. red chile flakes
- 6 bone-in pork chops, each 3/4-1" thick
- 3 Tbsp. butter, divided
- 3/4 cup chicken broth
- 2 Tbsp. whole-0grain mustard
- 1/2 cup creme fraiche
- 1/2 tea. pepper
- SAUTEED APPLES
- 3 large apples (any variety) cut into 1/4" thick slices
- 2 Tbsp. butter
- 2 Tbsp. cider vinegar
- 1/4 tea salt
Lentill Tomato Soup
By á-47
In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil
- 4 1/2 cups water
- 4 medium carrots, sliced
- 1 medium onion, chopped
- 2/3 cup dried lentils, rinsed
- 1 can (6 oz) tomato paste
- 2 Tbsp. minced fresh parsley
- 1 Tbsp. brown sugar
- 1 tbsp. white vinegar
- 1 tea. garlic salt
- 1/2 tea. dried thyme
- 1/4 tea. dill weed
- 1/4 tea. dried tarragon
- 1/4 tea. pepper
Pork Empanadas with Salsa Verde
By á-47
FILLING: In a large skillet, heat oil over medium-high heat
- FILLING
- 1 Tbsp. olive oil
- 1/2 yellow onion, chopped
- 1/2 jalapeno pepper, seeded and chopped
- 1 Tbsp. minced garlic
- 1 tea. cumin
- 1 tea. coriander
- 1 tea. smoked paprika
- 1 lb. ground pork
- 1/4 cup chopped fresh cilantro
- 1/3 cup golden raisins
- 1/4 cup chopped green olives
- salt and pepper
- SALSA VERDE
- 2 cups chopped tomatillos
- 1/2 cup chopped white onion
- 2 tea. minced garlic
- 1 serrano pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- 2 Tbsp. freshly squeezed lime juice
- 1/2 tea. salt
- Refrigerator pie crush
- 1 egg, lightly beaten with 1 Tbsp. water
aDressing: Pomegranate Syrup Vinaigrette
By á-47
Combine all ingredients in a small bowl and whisk well
- 1/4 cup extra virgin olive oil
- 1/4 cup canola oil
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. pomegranate syrup
- 2 cloves garlic, minced