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Recipes
Corn - Green Chili Creamed Corn
By á-47
In a 3 or 4 qt. slow cooker, combine all ingredients
- 6 cups fresh or frozen corn (about 30 oz)
- \1 pkg. (8 oz) cream cheese, cubed
- 1 jar (4 oz) diced pimientos, drained
- 1 can (4 oz) chopped green chilies
- 1/2 cup vegetable broth
- 1/4 cup butter, cubed
- 1/4 cup pickled jalapeno slices, coarsely chopped
- 1 Tbsp. sugar
- 1/8 tea. crushed red pepper flakes
Tilapia - Baked
By á-47
* Place tilapia in an ungreased 13-in
- # 4 tilapia fillets (6 ounces each)
- # 3 tablespoons butter, melted
- # 3 tablespoons lemon juice
- # 1-1/2 teaspoons garlic powder
- # 1/8 teaspoon salt
- # 2 tablespoons capers, drained
- # 1/2 teaspoon dried oregano
- # 1/8 teaspoon paprika
Cranberry Banana Bread
By á-47
In a large bowl, cream shortening and sugar until light and fluffy
- 1/3 cup shortening
- 2/3 cup sugar
- 2 eggs
- 1 cup mashed ripe bananas (about 2 medium)
- 1 1/2 cups flour
- 1/3 cup cinnamon graham cracker crumbs (about 2 whole crackers)
- 1 1/2 tea. baking powder
- 1/2 tea. baking soda
- 1/2 tea. salt
- 1/2 cup chopped pecans
- 1/3 cup dried cranberries
Acorn Squash - Sweet & Spicy
By á-47
Preheat oven to 350 degrees
- 1 large acorn squash, seeded and cut lengthwise into 4 wedges
- 1/2 cup water
- 1 Tbsp. brown sugar
- 1/4 tea. salt
- 1/4 tea., cumin
- 1/8 tea. cayenne
- 1/8 tea. ginger
- 1/8 tea. cinnamon
- 2 tea. butter, melted
Spread - Festive Tuna Spread
By á-47
Using an electric mixer, combine cream cheese and garlic salt until fluffy
- 1 8 oz., package cream cheese, softened
- 1/2 tea. garlic salt
- 1 ` 6 oz. tuna in water, drained
- 1 4 oz. can diced green chilies, undrained
- 1/2 cup shredded Mexican cheese blend
- 1 Tbsp. diced red onion
- 1 Tbsp. diced green onion
- 1 dash cayenne pepper (optional)
Rhubarb BBQ Sauce
By á-47
In a small saucepan, bring the rhubarb and water to a boil
- 1 cup chopped fresh or frozen rhubarb
- 2/3 cup water
- 1 medium onion, finely chopped
- 1 tea. canola oil
- 1 garlic clove, minced
- 1 cup ketchup
- 2/3 cup packed brown sugar
- 1/2 cup dark corn syrup
- 2 Tbsp. cider vinegar
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. Dijon mustard
- 1 1/2 tea. hot pepper sauce
- 1/4 tea. salt
Pumpkin Filled Ravioli with Fried Sage
By á-47
Can also be prepared with Sage-Brown Butter & Lemon
- Premade pumpkin or squash ravioli
- 4 Tbsp. butter
- 24 whole sage leaves
- Parmesan cheese
- SAGE-BROWN BUTTER
- 1/2 cup butter (1 stick)
- 2 Tbsp. chopped sage, divided
- 1 Tbsp. fresh lemon juice
- 1/2 tea. salt
Chicken - Yellow Chicken and Rice (like paella)
By á-47
Place a medium size pot over medium heat with the chicken stock and saffron
- 1 quart chicken stock
- 1/2 tea. (about 2 pinches) saffron threads
- 1 Tbsp. olive oil
- 3 Tbsp. butter, divided
- 4 bone-in, skin-on chicken breasts, cut in half
- salt and pepper
- 1/2 to 1/2 cup broken spaghetti
- 1 cup long grain rice
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 1 bay leaf
- 1 pinch cinnamon
- 1 pinch turmeric
- 1/4 cup chopped flat-leaf parsley
- 1 cup frozen peas
Melon, Berry & Pear Salad w/ Cayenne-Lemon-Mint Syrup
By á-47
Prepare syrup: combine first 5 ingredients in a small saucepan
- SYRUP
- 1/3 cup sugar
- 1/3 cup water
- 1/4 cup fresh lemon juice
- 3 Tbsp. honey
- 1/2 tea. cayenne
- 1/4 cup chopped fresh mint
- 1 Tbsp. grated lemon rind
- SALAD
- 6 cups (1") cubed cantaloupe
- 6 cups (1") cubed honeydew
- 2 cups fresh blueberries
- 1 1/2 cups (1/2") cubed ripe pear (about 2 medium()
- 1 cup fresh blackberries
- 1 Tbsp. chopped fresh mint
- 1/8 tea. freshly ground black pepper
Breasts - Chinese Lemon Chicken
By á-47
Half chicken lengthwise to make 4 pieces
- 2 boneless chicken breasts
- 1 egg
- salt and pepper
- 1/4 cup flour
- 1/4 cup cornstarch
- peanut oil
- lemon sauce
- LEMON SAUCE
- 1 cup sugar
- 2/3 cup water
- 2 Tbsp. cornstarch
- zest from 1 lemon
- juice from same lemon
- 1/4 tea. ginger
- 1/4 tea. garlic powder
- dash of pepper
- 1/8 tea. turmeric powder
- dash salt
- 1 Tbsp. butter