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Recipes
Pork Tenderloin - Honey-Orange
By á-47
Preheat oven to 350 degrees
- 1/3 cup orange marmalade
- 3 Tbsp. cider vinegar
- 3 Tbsp. soy sauce
- 1 1/2 Tbsp. minced fresh garlic
- 1 1/2 tea. honey
- 2 Tbsp. canola oil
- 1 (1 lb) pork tenderloin, trimmed
- 1/4 tea. salt
- 1/2 tea. crushed red pepper
Dip - Layered Hot Artichoke and Feta Dip
By á-47
Preheat oven to 350 degrees
- 1 pkg. (8 oz) Neufchatel cheese, softened
- 1 can (14 oz) artichoke hearts, drained, chopped
- 1/2 cup shredded parmesan cheese
- 2 cloves garlic, minced
- 1 small red pepper, chopped
- 1 pkg (3.5 oz) crumbled feta cheese
- 1 Tbsp. sliced black olives
- Wheat Thins
Mexican Pot Roast
By á-47
Mix all ingreditents together
- 3-4 lb. pot roast
- 1/2 tea. each salt and pepper
- 2 cups bottled salsa
- 1 4 oz. can diced green chilies
- 1 16 oz. can tomato paste
- 1/2 cup water
- 1 envelope taco seasoning mix
- 1 med. onion, chopped
- Rub salt and pepper over roast.
Zucchini Parmesan Bread
By á-47
Mix flour, zucchini, sugar, cheese, baking soda, powder and salt together; set aside
- 3 cups flour
- 1 cup peeled, shredded zucchini (drain on a paper towel)
- 1/3 cup sugar
- 3 Tbsp. grated Parmesan cheese
- 1/2 tea. baking soda
- 1 tea. baking powder
- 1 to 1 1/2 tea. salt
- 1/3 cup butter
- 2 eggs
- 1 Tbsp. grated onion
Famous Dave's Corn Bread with Honey Jalapeno Glaze
By á-47
Combine cornmeals, cake mix, baking powder, salt and cayenne in a bowl, set aside
- 1 cup yellow cornmeal
- 1 cup stone ground cornmeal
- 1 (9 oz) pkg. yellow cake mix
- 2 tea. baking powder
- 1 tea. salt
- 1/8 tea. cayenne
- 1/2 cup milk
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 2 eggs, beaten
- 2 Tbsp. brown sugar
- 2 Tbsp. honey
- 1 Tbsp. mayonnaise
- JALAPENO HONEY GLAZE
- 1/2 cup butter
- 1 large jalapeno, seeded, finely diced
- 3 Tbsp. red bell pepper, finely diced
- 1/4 cup honey
- 1/8 tea. cayenne
Salmon Delight
By á-47
Preheat oven to 350 degrees or gill to 350-400 degrees
- 1 Tbsp. sea salt
- 2 Tbsp. garlic pepper seasoning
- 2 Tbsp. lemon juice
- 1/2 cup olive oil, divided
- 2 Tbsp. sesame seeds
- 1 Tbsp. capers
- 1 fresh salmon filet (8-10 oz)
Lemon Extract
By á-47
In an 8 oz. glass jar combine vodka and lemon zest (make sure the lemon zest is submerged in the vodka)
- 1/2 cup vodka
- zest from 1 large lemon
- (avoid the bitter white pith)
Chicken Paprikash
By á-47
Spray a 5 qt. slow cooker with non-stick spray
- 12 skinless, boneless chicken breasts, or thighs/tenders or mixture
- 2 cans cream of mushroiom soup, undiluted
- 1 can cream of chicken soup, undiluted
- 1 cup sour cream
- 2 Tbsp paprika (smoked?)
- 1/4 tea. cayenne
- 1/2 tea. onion powder
- salt to taste
- 1 lb. wide noodles, cooked
Pineapple Jalapeno Marmalade
By á-47
as seen on Ingrid Hoffmann's Simply Delicioso show
- 1 (20 oz) can crushed pineapple, drained
- 4 cups sugar
- 2 Tbsp. orange zest
- 1 large orange, juiced
- 1 Tbsp. lemon juice
- 1 lemon, juiced
- 2 jalapenos, seeded and minced
Michelada
By á-47
Combine the lime juice, worchestershire sauce, hot sauce and pinch of salt in a tall glass
- Juice of 1 lime, plus a lime wedge for serving
- 1/4 tea. Worcestershire sauce or Maggi seasoning sauce
- 2 tea. hot sauce
- salt
- 1 12 oz. bottle chilled lager beer
- .
- equal parts salt and chipotle chile powder to rim the glass