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Recipes
Buffalo Chicken Skewers
By á-47
Make dip: pulse sour cream, mayonnaise, blue cheese, worcestershire and vinegar in a food processor until mixture h...
- DIP
- 3/4 cup sour cream
- 1/3 cup mayonnaise
- 4 oz. blue cheese, crumbled
- 1/4 tea. worcestershire
- 1/4 tea. red wine vinegar
- salt and pepper
- CHICKEN
- 4 Tbsp. butter
- 1/2 cup Frank's RedHot sauce
- 1 Tbsp. sugar
- 1/2 tea. white vinegar
- 1 Tbsp. cayenne
- 1/2 cup flour
- 1 1/2 lb. skinless, boneless chicken breasts, cut into 40 1" cubes
- 1/4 cup vegetable oil
- Carrot and celery sticks, optional
Jalapenos - Bread and Butter Jalapenos
By á-47
Wash and cut jalapenos and onions into thin slices and cold pack into jars
- 4 lbs. jalapeno peppers
- 2 lbs. onions
- 3 cups vinegar
- 2 cups sugar
- 2 Tbsp. mustard seed
- 2 tea. turmeric
- 2 tea. celery seed
- 1 tea. ginger
Corn Bread Pudding
By á-47
In a large bowl, combine the first five ingredients
- 2 eggs
- 1 cup sour cream
- 1 15 oz. can whole kernel corn, drained
- 1 14 oz. can cream-style corn
- 1/2 cup butter, melted
- 1 package (8 1/2 oz) corn bread/muffin mix
- 1/4 tea. paprika
Orange-Coconut Breakfast Rolls
By á-47
Heat oven to 400 degrees (375 degrees for a dark pan)
- 1 tea. canola oil
- 3/4 to 1 cup flaked coconut
- 1 can (12/4 oz) Pillsbury refrigerated cinnamon rolls with icing (8 rolls)
- 1/2 cup orange marmalade
- 1/4 cup sliced almonds
- 1/2 to 1 tea. almond extract
Corn Bread Pudding baked in a skillet
By á-47
Preheat oven to 350 degrees
- 4 Tbsp. butter
- 4 cups fresh corn kernels
- 1 small onion, chopped
- 3 eggs
- 1 pint half-and-half
- 1 Tbsp. Dijon mustard
- 1 tea. finely chopped fresh thyme
- salt and pepper
- One 1 lb. loaf stale country bread, crust discarded and bread cut into 3/4" cubes
- 2 cups (8 oz) shredded cheddar cheese
Potatoes - Rosemary-Sage
By á-47
Heat over to 425 degrees. In large bowl, gently toss together potato slices, sage and rosemary
- 1 1/2 lb.s russet potatoes, peeled and cut into 1/8" thick slices
- 1 Tbsp. chopped fresh sage
- 1 Tbsp. chopped fresh rosemary
- 4 Tbsp. butter, melted
- 1/4 cup chopped shallots
- 1/4 cup grated Parmesan cheese
Festive Tuna Spread
By á-47
Using electric mixer, combine cream cheese and garlic salt until fluffy
- 1 8-oz. pkg. cream cheese
- 1/2 tea. garlic salt
- 1 12-oz. can drained tuna in water
- 1 4-oz. can diced chilies
- 1/2 cup shredded Mexican cheese blend
- 2 Tbsp. diced red onion
- 2 Tbsp. sliced green onion
- dash cayenne pepper
Cherry Tomatoes stuffed with Mozzarella
By á-47
Line a baking sheet with foil
- 24 cherry tomatoes
- salt and pepper
- 2 oz. fresh marinated mozzarella, cut into 24 pieces
- 24 small basil leaves
- 1 1/2 tbsp. Italian salad dressing
Garbanzo and Chorizo Stew
By á-47
In a large stockpot, combine the water, garbanzo beans, garlic, onion, parsley, bay leaves, salt, pepper, chorizo a...
- 3 quarts water
- 1 lb. dried garbanzo beans, soaked in water overnight, (or 2 - 15 oz. cans)
- 3 Tbsp. chopped garlic
- 1 medium onion, chopped
- 6 sprigs parsley, chopped
- 3 whole bay leaves
- 1 Tbsp. salt
- 1 Tbsp. black pepper
- 1 lb. chorizo sausage, cut into 1" pieces
- 3 whole Hatch chiles, seeded and stemmed
- 1 lb. fresh spinach, washed well and coarsely chopped
- 1 lb. baby rd potatoes, cut in half
Rhubarb - cooked and canned
By á-47
PREP wash rhubarb under cold water, drain
- 4 1/2 to 6 lbs. rhubarb
- sugar