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Recipes
Pecan Pumpkin Dessert
By á-47
Layered dessert with pecan layer on bottom, pumpkin in middle and topped with frosting
- 2 cans (15 oz each) solid pack pumpkin
- 1 can (12 oz) evaporated milk
- 1 cup sugar
- 3 eggs
- 1 tea. vanilla
- 1 pkg. (18 1/4 oz) yellow cake mix
- 1 cup butter, melted
- 1 1/2 cups chopped pecans
- FROSTING
- 1 pkg. (8 oz) cream cheese, softened
- 1 1/2 cups confectioners' sugar
- 1 tea. vanilla
- 1 carton (12 oz) frozen whipped topping, thawed
Breasts - Chicken with Creamy Penne
By á-47
Cook pasta until tender but still firm to the bite
- 8 oz. dried penne
- 1 Tbsp. olive oil
- 2 skinless, boneless chicken breasts
- 1/4 cup dry white wine
- 3/4 cup frozen peas
- 1/3 cup heavy cream
- 1/4 - 1/3 cup chopped fresh parsley, to garnish
- Hint: instead of heavy cream, add low-fat Greek-style yogurt
Creamy Pumpkin Soup
By á-47
In a large saucepan, saute onion in butter until tender
- 1 medium onion, chopped
- 2 Tbsp. butter
- 2 cans ( 14 /2 oz each) chicken broth
- 2 cups sliced peeled potatoes
- 1 can (15 oz) solid-pack pumpkin
- 2 to 2 1/2 cups milk
- 1/2 tea. nutmeg
- 1/2 tea. salt
- 1/4 tea. pepper
- 1 cup (8 oz) sour cream
- 1 Tbsp. chopped fresh parsley
- 3 bacon strips, cooked and crumbed
Chicken Taco Soup
By á-47
serves 6-8
- 1 15 oz can black beans
- 1 15 oz can pinto beans
- 1 15 oz can corn (or use frozen corn)
- 4 stalks celery,chopped
- 1/2 bag of baby carrots, chopped (or use 3 regular carrots)
- 1/2 onion, diced
- bell pepper diced (I used yellow)
- tiny can of tomato sauce
- 1/4-1/2 cup salsa
- 1 packet taco seasoning
- 3-4 frozen chicken breasts
- about a can of chicken broth (enough to cover everything)
Orzo Salad -1
By á-47
Bring a large pot of lightly salted water to a boil
- 1 cup uncooked orzo pasta
- 1/4 cup pitted green olives
- 1 cup diced feta cheese
- 3 Tbs. chopped fresh parsley
- 3 Tbs. chopped fresh dill
- 1 ripe tomato, chopped
- 1/4 cup virgin olive oil
- 1/8 cup lemon juice
- salt and pepper to taste
Beans - Chipotle Beer Beans
By á-47
In the bottom of a large pot, heat olive oil over moderate heat
- 1 TB olive oil
- 1 white onion, chopped
- 2 garlic cloves, chopped
- 1 bag dried pinto beans - rinsed, sorted through, and boiled until soft, rinsed again
- 15 oz. {about 3 on the vine} tomatoes, chopped
- 2 chipotle peppers and some adobe sauce {more depending on how spicy you like it}
- 2 TB Dijon mustard
- 1 cup brown sugar
- 2 TB molasses
- 2 TB apple cider vinegar
- 1 bottle of GOOD beer - play with the flavors a bit - I like an IPA
- Kosher salt
- Black pepper infused with chipotle
Rhubarb (just rhubarb)
By á-47
makes 6 pints
- 4 1/2 to 6 lbs. rhubarb (approx. 2 lb. per quart?)
- sugar
Rhubarb-Orange Marmalade
By á-47
Makes about 8 half pints
- 2 oranges, halved crosswise and seeded
- 6 cups rhubarb, chopped in 1" slices
- 6 cups sugar
Pork Glazes
By á-47
Honey Mustard Glaze Maple Glaze Peach-Bourbon Glaze
- HONEY MUSTARD GLAZE
- 2 Tbsp. whole gran mustard
- 2 Tbsp. honey
- MAPLE GLAZE
- 3 Tbsp. maple syrup
- 1 tea. black pepper
- PEACH BOURBON GLAZE
- 3 Tbsp. peach preserves
- 1 Tbsp. bourbon whiskey
- 1 Tbsp. melted butter
Chile Verde (with 505 Southwestern Roasted Green Chilies)
By á-47
Season pork with salt and pepper
- 2 Tbsp. oil
- 2 lb. pork sirloin roast, cubed and browned
- 1 med. yellow onion, diced and browned wit the pork
- 4 cloves garlic, minced
- 1 - 16 oz. jar 505 Southwestern Roasted Green Chilies
- (or 1/2 of a 40 oz jar)
- 1 tea. salt
- diced potatoes