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Recipes
Jalapeno, Cheddar Beer Bread
By á-47
Preheat oven to375 degrees
- 3 cups flour (sifted)
- 1 cup shredded cheddar cheese
- 1/2 cup sliced jalapenos
- 1/2 cup sliced green onions (green part included)
- 1/4 cup sugar
- 1 Tbsp. crushed red pepper flakes
- 1 12-oz. can beer
- 1/2 cup melted butter
Pretzels - Buffalo Style
By á-47
Preheat oven to 250 degrees
- 12 cups pretzels
- 1 stick plus 1 Tbsp. butter, melted
- 1 pkg. ranch dressing mix
- 1/2 tea. celery salt
- 2 Tbsp. Franks Red Hot Sauce
Meatballs - Asian Glazed
By á-47
In a saucepan, mix the first six ingredients
- 1/2 cup hoisin sauce
- 2 Tbsp. rice vinegar
- 4 tea. brown sugar
- 1 tea. garlic powder
- 1 tea. Sriracha hot chili sauce
- 1/2 ta. ginger
- 1 pkg. (12 oz) frozen fully cooked meatballs
- Thinly sliced green onions and toasted sesame seeds, optional
Mustard - Coarse ground Cranberry Mustard
By á-47
Makes 1 1/2 cups
- 2/3 cup red wine vinegar
- 1/3 cup yellow mustard seeds
- 1/3 cup brown mustard seeds
- 1/2 tea salt
- 1/2 tea. ground ginger
- 1/8 tea. allspice
- 1/2 tea. black pepper
- 1/2 cup cup fresh or frozen cranberries
- 1/3 cup pure maple syrup
- 2 cloves garlic, minced
Spanish Bean Soup
By á-47
Secret ingredient: Two packets of GOYA brand SAZON con azafran seasoning
- 4 large cans Progresso garbanzo beans
- 1 onion, chopped
- 4 potatoes, peeled and cubed
- 1 Chorizo (or smoked sausage, sliced or cubed, or polish kielbasa, or ham if you prefer)
- olive oil
- 2 packets Goya Sazon con azafran seasoning
Sweet Potato Hand Pies
By á-47
Bake potatoes at 400 degrees until tender (1 - 1 1/2 hours)
- 1 1/2 lb. sweet potatoes
- Pie dough
- 1 large egg yolk
- 1/4 cup cane syrup
- 2 Tbsp. bourbon
- 1 tea. cinnamon
- 1/4 tea. nutmeg
- pinch salt
- 3 Tbsp. melted butter
- Confectioners' sugar for dusting
Tuna, Tomato, Red Onion and Olive Pita
By á-47
In a large bowl, whisk together the lemon juice, olive oil, and 1/4 teaspoon each salt and pepper
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. olive oil
- salt and pepper
- 3 - 5 oz. cans tuna, drained
- 1/2 small red onion, thinly sliced
- 1/2 cup grape tomatoes, halved
- 1/4 cup pitted Kalamata olives, halved
- 1/4 cup flat-leaf parsley, roughly chopped
- 4 small or 2 large pitas, halved crosswise
Caribbean Pumpkin Soup
By á-47
In large pot, mix together pumpkin, beans, broth, onion, garlic, cumin, salt and pepper
- 1 & 1/2 can (15 oz.) pumpkin puree
- 1 can black beans, rinsed
- 4 1/2 cups chicken broth
- 3/4 cup onion, chopped
- 3 cloved garlic, minced
- 1 1/2 tea. cumin
- 3/4 tea. salt
- 3/8 tea. pepper
- 1 1/2 chopotle pepper, finely minced
- 1 1/2 Tbsp. butter
- 1 1/8 cup sour cream
Breasts - Chicken & Corn Dinner
By á-47
Preheat oven to 375 degrees
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 tea. cumin
- 1 tea. cinnamon
- 1 tea. sugr
- 1/2 tea. salt
- 1/2 tea. pepper
- 8 chicken thighs (or breasts?)
- 1 Tbsp. oil
- 1 cup chopped green onions
- 4 cups corn kernels (about 6 ears)
- 1 large tomato, chopped
- 1 red bell pepper, chopped
Brussels Sprout Salad (Chelsea's)
By á-47
Make the dressing. Whisk the vegetable oil and olive oil in a small bowl
- DRESSING:
- 3/4 cup vegetable oil
- 3/4 cup extra-virgin olive oil
- 1 Tbsp. honey
- 3 Tbsp. champagne vinegar
- 1 1/2 tea. fresh lemon juice
- 1/4 tea. grated lemon zest
- 1 tea. whole-grain mustard
- 1/2 small clove garlic, minced
- salt and pepper
- SALAD:
- 1/2 lb. Brussels sprouts, leaves only (3 1/2 cups leaves)
- 1 Tbsp. dried blueberries
- 2 Tbsp. dried cranberries
- 2 Tbsp. smoked almonds
- 1/2 oz. manchego cheese, shaved