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Recipes
Tilapia - Sweet and Spicy Citrus Tilapia
By á-47
4 (6-ounce) tilapia fillets Cooking spray 1/2 cup fresh orange juice (about 1 orange) 3 tablespoons fresh l
- 4 (6-ounce) tilapia fillets
- Cooking spray
- 1/2 cup fresh orange juice (about 1 orange)
- 3 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons lower-sodium soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground red pepper
- 2 garlic cloves, crushed
- 1/2 teaspoon paprika
Dump Cake - Easy Berry Dump Cake
By á-47
No kidding! This cake doesn't need any electric mixer or whisker to mix, not even mixing bowl, my hands not even ge...
- 1 box of classic yellow cake mix (or white cake mix)
- 1 bag of frozen mixed Berries (about 12 oz.)
- 1 stick butter (about 1/4 cup)
Crown Roast of Pork stuffed with Apple and Bacon
By á-47
Preheat oven to 350 degrees
- 6-8 lb. crown roast of pork, made with two loins of pork, ribs attached
- salt to taste
- pepper to taste
- 1 clove garlic, crushed
- STUFFING
- 1 lb. ground pork
- 3 cups cornbread stuffing mix
- 2 Granny Smith apples, peeled, cored and diced
- 6 slices bacon, cooked until crisp and crumbed
- 1 cup fresh or canned corn kernels, drained
- 1 cup chopped celery
- 1/2 cup apple juice
- 1/2 cup melted butter
Corn Pudding with Jalapeno
By á-47
Preheat oven to 350 degrees
- 2 Tbsp. butter
- 1 cup chopped onion
- 1 cup corn kernels
- 1/3 cup finely chopped seeded jalapeno
- 3 garlic cloves, chopped
- 1 cup cornmeal
- 1 1/2 cups whole milk
- 1/2 cup heavy whipping cream
- 1 cup chopped roasted red bell peppers from jar, drained
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh cilantro
- 1/2 tea. pepper
- 2 eggs, separated
- 1 cup grated Manchego cheese or sharp cheddar
Zing Zang Bloody Mary Pot Roast
By á-47
Trim fat from roast. Cut slits in several places, 1/21" long, 1" deep
- 3-3 1/2 lb. boneless beef bottom round roast
- 3 cloves garlic, thinly sliced
- 2 Tbsp. vegtable oil
- 3/4 cup Zing Zang Bloody Mary Mix
- 1/4 cup vodka
- 1/2 Tbsp. prepared horseradish
- 2 Tbsp. vodka
- 4 tea. cornstarch
Dip - Hot WIng Dip
By á-47
In a 3 t. slow cooker, combine chicken, cream cheese, cheddar, ranch salad dressing 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 salad dressing
- 1/2 cup Louisiana-style hot sauce
- tortilla chips and/or celery sticks
Pie Burgers
By á-47
Preheat oven to 400 degrees
- CRUST:
- refrigerated pie crust
- FILLING:
- 1 lb. ground beef
- 1 pkg. onion soup mix
- 1/2 cup chili sauce
- 2 Tbsp. flour
- 2 Tbsp. relish
- 1 tea. Dijon mustard
Mexican Green Rice
By á-47
In a medium saucepan, heat oil over medium-high heat
- 1 Tbsp. vegetable oil
- 1 cup chopped onion (1 medium)
- 2 cloves garlic, minced
- 1/2 tea. salt
- 1 cup chicken broth
- 3/4 cup Salsa Verde
- 1 cup long grain white rice
- 1/2 cup finely snipped fresh cilantro
Potatoes - Grilled Potato, Bacon & Cheese packets
By á-47
Cut potatoes into wedges. In a large bowl, combine the potatoes, bacon, onions, salt and pepper
- 7 medium red potatoes
- 6 slices cooked bacon, chopped
- 1/4 cup thinly sliced green onions
- 3/4 tea. salt
- 1/8 tea. pepper
- 2 Tbsp. butter
- red pepper flakes to taste
- 1 cup (4 oz) shredded cheddar cheese
Glazes for BBQ Chicken
By á-47
Apricot Glaze Chipotle Peach Glaze Mango Rum Glaze Orange Balsamic Glaze
- APRICOT GLAZE
- 1/3 cup apricot preserves
- 1 Tbsp. whole-grain mustard
- 1 pkg. (.5 oz) Swanson Flavor Boost, divided
- 1 Tbsp. butter, room temperature
- 1 tea. salt free Mediterranean herb seasoning
- 1 whole roaster chicken
- CHIPOTLE PEACH GLAZE
- 1/3 cup peach preserves
- 2 Tbsp. white wine vinegar
- 1 Tbsp. mashed chipotle in adobo
- MANGO RUM GLAZE
- 1/4 cup mango chutney
- 1.4 cup mango nectar
- 2 Tbsp. dark rum
- ORANGE BALSAMIC
- 1/3 cup melted orange marmalade
- 3 Tbsp. balsamic vinegar