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Recipes
Chile-Braised Pork Shoulder Tacos
By á-47
Pork can be marinated 1-2 days ahead
- Garnishes:
- 4 large dried ancho chilies, stemmed and seeded
- 2 large dried chiles de arbol, stemmed, seeded
- 2 Tbsp. sugar
- 1 Tbsp. fresh lime juice
- 1 5 lb. boneless pork shoulder (boston butt)
- salt
- 2 Tbsp. vegetable oil
- 1 large onion, chopped (about 2 cups)
- 3 large garlic cloves, coarsely chopped
- 2 bay leaves
- 2 tea. dried Mexican oregano
- 2 tea. ground coriander
- 2 tea. cumin
- 1/2 tea. allspice
- 1 12 oz. bottle Nego Modelo or other dark beer
- 24 or more 6" corn tortillas
- coleslaw, salsa, tomatoes, onions, cheese
Chili Sauce (Mom's recipe)
By á-47
6# tomatoes = 9 cups (2 large = 2 cups)
- 9 cups tomatoes, chopped
- 2 medium onions (3 cups chopped)
- 3 green peppers
- 1 small bunch celery
- 2 1/2 cups sugar
- 1/4 cup salt
- 1 1/2 cups vinegar
- 1/2 tea. allspice
- 1/2 tea cloves
- 1/2 tea cinnamon
Potatoes - Crispy Parmesan-Rosemary Roasted
By á-47
Cut each potato into quarters
- 2 pounds red potatoes (about 6-8 medium), peeled
- 2 tablespoons cornmeal
- 2 tablespoons grated Parmesan
- 2 teaspoons salt, divided
- 1/2 teaspoon pepper
- 3/4 cup olive oil
- 2 tablespoons fresh minced rosemary leaves
- 8-10 garlic cloves, peeled
aDressing: Spicy V8 dressing
By á-47
Measure all ingredients into a jar
- 1 can (5 1/2 oz) spicy hot V8 juice
- 3 Tbsp. red wine vinegar or cider vinegar
- 1 Tbsp. olive oil
- 1 garlic clove, pressed
- 1/2 tea. sugar
- 1/2 tea. dry mustard
Cactus Moon's Tex-Mex Cheese Chicken Chowder
By á-47
In 4 qt. saucepan or dutch oven, cook and stir onion, celery and garlic in oil over medium heat for 5 minutes, or u...
- 1 medium onion, chopped (1 cup)
- 1 cup thinly sliced celery
- 2 cloves garlic, minced
- 1 Tbsp. vegetable oil
- 1 1/2 lbs. boneless, shinless chicken breasts, cut into 1/2" pieces
- 2 14.5 oz. cans chicken broth
- 1 32. oz. bag frozen hash-brown potatoes, thawed
- 1 pkg. country gravy mix
- 2 cups milk
- 8 oz. velveeta
- 2 cups chunky salsa
- 1 4 oz. can chopped green chilies
Dip - Chorizo Bean Dip (w/ Ortega Flat Bottom Taco Shells)
By á-47
Crumble beef and chorizo into a large skillet; add onion and taco seasoning
- 1 lb. ground sirloin
- 1/3 lb. uncooked chorizo
- 1 medium onion, chopped
- 1 pkg. taco seasoning mix
- 2 cans (16 oz each) refried beans
- 1 cup (4 oz) shredded monterey jack cheese
- 1 1/3 cups salsa
- 2 cans (2 1/4 oz each) sliced olives, drained
- 2 cups guacamole
- 6 green onions, thinly sliced
- 1 cup (8 oz) sour cream
- 1/2 cup minced fresh cilantro
- 3/4 cup jalapeno stuffed olives
- 12 Ortega Fiesta Flats Flat Bottom Taco Shells
Cabbage and Sausage
By á-47
In large skillet, cook bratwurst over medium heat until it begins to brown
- 1 lb. bratwurst
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 cups chopped green cabbage
- 3 Tbsp. sugar
- 1/4 cup red wine vinegar
- 1/2 tea. salt
- 1/8 tea. pepper
- 3 Tbsp. English mustard
Jalapeno Cheese Rice
By á-47
Spray a 9x13 baking dish with nonstick spray
- 2 cups white rice
- 4 Tbsp. oil
- 4 cups water
- 3 Tbsp. Knorr Caldo De Pollo soup mix (or 3 cubes of Chicken Bouillon diluted in 1/2 cup very hot water)
- 1 27-oz. can jalapeno peppers, drained (reserve the juice)
- 1/2 cup of the jalapeno juice
- 1 16-oz. container sour cream
- 2 1/2 cups shredded Mexican blend cheese
French Toast Muffins
By á-47
Place eggs and vanilla in a medium bowl and beat together
- ALTEWRNATE:
- 5 eggs
- 1 Tbsp. vanilla
- 1 tea. cinnamon
- 1 tea. nutmeg
- 1 Tbsp. butter
- 4 Costco apple crumb muffins, cut in 3 slices lengthwise
- 1 cup whipped cream, whipped to soft peaks
- Maple syrup
- 2 eggs, beaten
- 1/3 cup molk
- 3 fresh Costco blueberry muffins, cut in 4 equal slices
Ribs - BBQ Ribs (2)
By á-47
In a large bowl, combine all ingredients except ribs
- 1 cup chili sauce
- 2 green onions, chopped
- 1 Tbsp. brown sugar
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. soy sauce
- 1 tea. ginger
- 1/4 tea. crushed red pepper flakes
- 1/2 tea. Liquid Smoke
- 4 lb. pork baby back ribs