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Recipes
Rhubarb Lemon Bars
By á-47
CRUST: in a mixing bowl, mix together the flour, sugar and butter until crumbly
- CRUST
- 2 cups flour
- 1/2 cup sugar
- 1 cup butter
- FILLING
- 4 eggs
- 2 cups sugar
- 6 Tbsp. flour
- 1 cup coconut
- 6 Tbsp. lemon juice
- 2 tea. vanilla
- 2 tea. grated lemon rind (optional)
- 2 cups finely diced rhubarb
Galette - Mini Apple Crostatas
By á-47
1) Heat oven to 425°F. Unroll crust on work surface
- 1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box
- 1 large baking apple, peeled, cored and thinly sliced (about 2 cups)
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 8 teaspoons caramel flavored topping
aDressing: Green Ranch Dressing (tomatillos, jalapeno)
By á-47
Mix in blender and refrigerate 1 hour
- 1 ranch dressing packet
- 1/2 c buttermilk
- 1/2 c sour cream
- 1 c mayo
- 2 tomatillos (look like little green paper lanterns, usually by the jalapenos)
- 1 jalapeno, cut in half lengthwise and remove seeds
- 1/2 bunch cilantro
- 1 clove garlic
- juice of 1 lime
Sweet Potato and Chipotle Soup
By á-47
In a large Dutch oven or heavy pot, heat 1 Tbsp
- 2 Tbsp. olive oil
- 1 medium white onion, chopped
- salt and pepper
- 2 tea. cumin
- 2 garlic cloves, minced
- 4 medium sweet potatoes (2# total) peeled and cut into 1" pieces
- 1/2 to 1 chipotle chile in adobo, chopped
- 7 cups chicken broth
- sour cream, for serving
Mini INdividual Chile Relleno casseroles
By á-47
Preheat oven to 400 degrees
- 2 4 oz. cans diced green chiles, drained and patted dry
- 3/4 cup frozen corn, thawed and patted dry
- 4 scallions, thinly sliced
- 1 cup shredded cheddar cheese
- 1 1/2 cups milk
- 6 egg whites
- 4 eggs
- 1/4 tea. salt
Rick Bayless Red Chile Glazed Country Ribs
By á-47
The marinade can be made a couple of weeks in advance
- 4 cloves garlic, unpeeled
- 3 dried ancho chilies, stemmed and seeded
- 6 dried guajillo chilies, stemmed and seeded
- 3/4 tea. mexican oregano
- 1/2 tea. cinnamon
- 1/8 tea. pepper
- pinch cloves
- pinch cumin
- 2 Tbsp. cider vinegar
- 1/2 cup beef broth or water, plus a little more if needed
- 1/2 tea. salt
- 1 tea. sugar
- 3 lb.s pork country ribs
- 1 1/2 Tbsp. honey
Beer-Braised Pork and Black Bean Soup
By á-47
Cook pork in hot oil in a Dutch over over medium-high heat 3 minutes on each side or until browned on all sides
- 1 1/2 lb. boneless pork shoulder roast (Boston butt)
- 2 Tbsp. olive oil
- 1 (12 oz) bottles beer
- 1 Tbsp. chopped canned chipotle peppers in adobo sauce
- 1 Tbsp. adobo sauce from can
- 1 tea. cumin
- 1 large onion, chopped
- 1 lb. dried black beans, rinsed
- 1 1/2 tea. salt
- 1/2 cup sour cream
- 1/2 cup store-bought refrigerated fresh salsa
- 1/4 cup chopped cilantro
Jam Muffins
By á-47
Heat oven to 350 degrees. Spray 12 standard muffin cups with nonstick spray or line with paper liners
- 3 cups flour
- 1 1/2 tea. baking powder
- 1 1/2 tea. baking soda
- 1/4 tea. salt
- 1/4 tea. cardamon (optional)
- 3/4 cup (1 1/2 sticks) butter, at room temperature
- 11/2 cups sugar
- 3 eggs
- 2 tea. vanilla
- 1 1/2 cups sour cream, at room temperature
- 1/3 about 1/3 cup jam (any kind)
- GLAZE
- 2 cups confectioners' sugar
- 3-4 Tbsp. whole milk
- 1/2 tea. vanilla
Quiche Strata
By á-47
Place 4 slices bread in bottom of greased 8x8 baking dish
- 8 slices whole wheat bread, crusts trimmed
- 1 (6 oz) package natural Swiss cheese slices
- 8 slices bacon, cooked and crumbled
- 1 (4 oz) can chopped mushrooms, drained
- 1/4 cup chopped green onion
- 4 eggs, beaten
- 2 cups milk
- 1/2 tea. salt
- dash of pepper
Watermelon Blueberry Feta Salad
By á-47
Combine all ingredients in a large bowl
- 4 cups seedless watermelon chunks
- 2 cups blueberries, washed and drained
- 1/4 cup chopped red onion
- 1 cup feta cheese crumbles
- 2 Tbsp. lime juice
- 1 Tbsp. minced fresh cilantro