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Recipes
Waffles - Corn and Cheddar
By á-47
Preheat oven to 100 degrees and preheat waffle iron
- 1 cup flour
- 1/2 cup yellow cornmeal
- 1 1/2 tea. baking powder
- 1/2 tea. salt
- 1 Tbsp. milk
- 1 egg
- 4 Tbsp. butter, melted and cooled
- 1 cup fresh corn kernels (from 1 large ear) or 1 cup frozen corn, thawed
- 1 cup grated Cheddar
Pulled Pork with Black Pepper Vinegar
By á-47
n a small bowl, combine all spices and 1 tea
- 1/3 cup ancho chile powder
- 1 Tbsp. Smoked paprika
- 1 Tbsp. ground dried oregano
- 1 Tbsp. ground coriander
- 1 Tbsp. dry mustard
- 1 tea. ground cumin
- 1/2 tea. chile de arbol powder or cayenne
- salt and pepper
- 1 bone-in pork shoulder (5-6 lb) trimmed
- 1/2 cup rice vinegar
- 1/3 cup Dijon mustard
- 1 Tbsp. honey
- 3/4 cup plus 2 Tbsp. canola oil
- 12 hamburger buns, lightly toasted
Cheesy Wild Rice Soup
By á-47
In a large saucepan, prepare rice according to package directions
- 1 pkg. (6.2 oz.) fast-cooking long grain and wild rice mix
- 4 cups milk
- 1 can condensed cream of potato soup, undiluted
- 8 oz. processed cheese (Velveeta), cubed
- 1/2 lb. bacon, cooked and crumbled
Corn with Fresh Herbs
By á-47
Place corn in colander or strainer
- 2 bags (1 lb. each) frozen corn (6 cups)
- 3 Tbsp. butter
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh chives
- 1 Tbsp. chopped fresh thyme leaves
- 1/4 tea. salt
Peas & Ham Pasta Salad
By á-47
Mix all together. Refrigerate to blend flavors
- 4 cups cooked pasta
- 2 cups tomatoes
- 1 3/4 cups frozen peas, thawed
- 1/4 cup finely chopped sweet onion
- 1 cup diced ham
- 2 chopped hard boiled eggs
- 1/2 cup diced Cheddar cheese
- Dressing: Ranch or Herb Vinaigrette
Baked Ravioli (Lasagna-Style)
By á-47
Preheat oven to400 degrees
- 2 Tbsp. oil
- 1 29-oz. can tomato sauce (spaghetti sauce?)
- 24 pieces four-cheese ravioli
- 1 oz. grated Romano cheese
- 14 oz. meatballs, thawed and finely chopped
- 5 oz. shredded mozzarella cheese
Dip - Hot Wing Dip (slow cooker)
By á-47
In a 3 qt. slow cooker, combine chicken, cream cheese, cheddar, ranch salad dresing and hot sauce
- 2 cups shredded cooked chicken
- 1 pkg. (8 oz) cream cheese, cubed
- 2 cups (8 oz) shredded cheddar cheese
- 1 cup ranch dressing
- 1.2 cup Louisiana-style hot sauce
- Tortilla chips
Chicken Rice Spicy Soup
By á-47
In a large saucepan, combine the first 9 ingredients
- 2 cans (14 1/2 oz) chicken broth
- 3 cups cooked rice
- 2 cups diced cooked chicken
- 1 can (15 1/4 oz) while kernel corn, undrained
- 1 can (11 1/2 oz) V8 juice
- 1 cup salsa
- 1 can (4 oz) chopped green chilies, drained
- 1/2 cup chopped green onions
- 2 Tbsp. minced fresh cilantro
- 1.2 cup shredded Monterey Jack cheese, optional
Turkey Breast - Chili Rubbed
By á-47
Preheat grill to medium-high using indirect method
- 2 cups mesquite chips
- 1 Tbsp. chili powder
- 1 Tbp. salt
- 1 Tbsp. packed brown sugar
- 2 tea. cumin
- 1 tea. paprika
- 1 tea. garlic powder
- 1 (5 1/2-6 lb) turkey breast
Dip - Jalapeno Popper Dip (baked)
By á-47
1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano, green chiles and jalapenos in a bowl and ...
- 1 (8 ounce) package cream cheese (room temperature)
- 1/2 cup mayonnaise
- 1/2 cup cheddar cheese (grated)
- 1/2 cup parmigiano reggiano
- 1 (4 ounce) can green chiles
- 2 jalapeno peppers (chopped, optional)
- 1/4 cup panko bread crumbs
- 1/4 cup parmigiano reggiano