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Recipes
Cumin Spiced Pork Chops with fresh corn salsa
By á-47
Sprinkle chops with cumin and salt
- 4 bone-in thin pork chops (about 1 1/2#)
- 1 tea. ground cumin
- 1/2 tea. kosher salt
- 1 tea. oil
- 1 cup fresh corn kernels
- 1 cup salsa
- 1/3 cup chopped cilantro
- Lime wedges
Waffles - made with yeast
By á-47
In a large mixing bowl, dissolve yeast in warm water
- 1 pkg. yeast
- 1/4 cup warm water
- 1 3/4 cup lukewarm milk, scalded and cooled
- 2 Tbsp. sugar
- 1 tea. salt
- 3 eggs
- 1/4 cup softened butter
- 2 cups flour
Nacho Cheese Bites
By á-47
Heat oven to 400 degrees. Beat the egg and water in a small bowl with a fork
- 1/2 of a 17/3 oz. pkg Puff Pastry sheets (1 sheet) thawed
- 1 egg
- 1 Tbsp. water
- 1 cup shredded Cheddar cheese (about 4 oz)
- 1/4 cup chunky salsa
- 5 pitted olives, cut into quarters (optional)
- chili powder
Italian Pot Roast
By á-47
Sprinkle flour into oven bag; shake to coat
- 1 Tbsp. flour
- 1 large oven roasting bag
- 1 boneless beef chuck roast (3 lb)
- 1 2/3 cups water
- 1 can condensed tomato soup, undiluted
- 1 envelope onion soup mix
- 1 1/2 tea. Italian seasoning
- 1 garlic clove, minced
- 1/4 cup cornstarch
- 1/4 cup cold water
Mexican Potstickers
By á-47
Line 2 baking sheets with parchment
- 2 cans (15 oz each) black beans, rinsed
- 1 cup frozen corn kernels
- 2 jalapenos, seeded and finely chopped
- 3/4 cup finely chopped seeded tomato
- 3/4 finely chopped red onion
- 1/2 cup chopped cilantro
- 3/4 cup sour cream
- 1 Tbsp. hot sauce
- 2 tea. salt
- 60 wonton wrappers
- vegetable oil, for frying
Salmon - Brown Sugar & Soy-Glazed Salmon
By á-47
1. Preheat oven to 400 degrees
- 1/4 cup packed light-brown sugar
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons dry white wine, or water
- 2 pounds salmon fillet
- Lemon wedges, for serving
Rhubarb and Dried Cherry Chutney
By á-47
I used 1/2 cherries and 1/2 golden raisins
- 2 lb. fresh rhubarb
- 1 1/2 cups chopped yellow onion
- 1 tart green apple, peeled, cored and finely chopped
- 1 1/2 cups dried cherries
- 1 3/4 cups firmly packed light brown sugar
- 2-4 jalapenos, seeds and veins removed
- 4 cloves garlic, minced
- 2 Tbsp. finely minced or grated fresh ginger
- 2 Tbsp. brown or yellow mustard seed
- 2 tea. salt
- 1 tea. paprika
- 1 tea. ground coriander
- 2 cups cider vinegar
- 1/4 cup corn syrup
Rhubarb Buttermilk Coffee Cake
By á-47
In a small bowl, combine rhubarb and 1/4 cup sugar; set aside
- 2 cups diced fresh or frozen rhubarb
- 1/4 cup plus 2/3 cup sugar, divided
- 1/2 cup butter, softened
- 2 eggs
- 1 1/2 tea. vanilla
- 1 1/2 cups flour
- 1 tea. baking powder
- 1/2 tea. salt
- 1/8 tea. baking soda
- 3/4 cup buttermilk
- 2 Tbsp. brown sugar
- 1/2 tea. cinnamon
Slow-braised Red Chile Beef
By á-47
Bring 3 cups beef broth to a boil
- 4-5 cups beef broth, divided
- 12 dried California or New Mexico chiles (about 3 oz), stemmed, seeded, and rinsed
- 1 large onion, cut into chunks
- 4 large garlic cloves
- 1 Tbsp. ground cumin
- 1 tea. dried oregano
- 1 boned, tied beef chuck roast (3 1/2 - 4 lbs), rinsed and patted dry
- ]salt and pepper
- 2 Tbsp. olive oil
Chicken Breasts - Cubano Chicken w/ mustard sauce
By á-47
For a variation swap salami for the ham
- FOR THE MARINADE
- (These quantities have been cut in half because marinade was used for two different dishes)
- 1 Tbsp. grated lime zest (1 lime)
- 1/8 cup fresh lime juice (1 lime)
- 1/6 cup olive oil
- 1 Tbsp. honey
- 1/2 Tbsp. minced red onion
- 1/2 tea. minced garlic
- 1/2 tea. salt
- 4 chicken breasts, boneless, skinless (5-6 oz)
- FOR THE CHICKEN & SAUCE
- 4 pieces thinly sliced ham (or salami)
- 1/2 cup grated swiss cheese (2 oz)
- 1/4 cup milk
- 3 Tbsp. prepared yellow mustard
- 2 Tbsp. mayonnaise
- 1 Tbsp. dill pickle relish