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Recipes
aDressing: Creamy Dijon Vinaigrette
By á-47
Mix all together
- 1 1/2 Tbsp. EVOO
- 1/4 tea. salt
- 1/4 tea. pepper
- 1 1/2 Tbsp. white wine vinegar
- 2 Tbsp. minced shallots
- 2 tea. Dijon mustard
- 1 1/2 tea. chopped fresh tarragon
Carnitas (as seen on cooking channel)
By á-47
Mix pork cubes with dry rub
- garlic
- salt
- cracked pepper
- mild red chili
- paprika
- sugar
- pork cubes
Stovetop Chipotle Mac and Cheese
By á-47
Cook pasta to al dente. Drain and reserve
- 1/2 lb. pasta shells
- 8 oz. evaporated milk
- 1 1/2 Tbsp. chipotle puree (chipotles in adobo, pureed)
- 3 Tbsp. butter, melted, plus 1 Tbsp.
- 2 eggs
- 1 tea. mustard
- salt and pepper
- 1 1/4 cups shredded cheddaar cheese
- 1 1/4 cups shredded american cheese
Pumpkin Spice Waffles
By á-47
Preheat oven to 200 degrees
- 2 1/2 cups flour
- 2 tea. baking powder
- 1 tea. baking soda
- 3 eggs
- 1 1/2 cups buttermilk
- 1 cup canned pumpkin pie filling
- 6 Tbsp. butter, melted
- 1/3 cup packed brown sugar
Pork Chops - Mediterranean Pork Chops
By á-47
In a large zip-lock bag, combined chicken broth, peppercorns, 1 Tbsp
- 4 pork loin chops (about 3/4" thick)
- 1/2 cup chicken broth
- 1 tea. whole peppercorns
- 2 Tbsp. balsamic vinegar, divided
- 1 tea. soy sauce or teriyaki sauce
- 1/2 tea. minced fresh rosemary
- 1 tea. Dijon mustard
Breasts - Mexicana Chicken (baked in parchment)
By á-47
Pour beer into a 4 qt. saucepan and bring to a boil (it will foam up); boil 3 minutes, stirring down foam, until re...
- 1 cup dark Mexican lager beer
- 1 tea. flour
- 2 tea. olive oil
- 1 tea minced garlic
- 1/8 tea. salt
- 1 small zucchini, cut into thin slices
- 1 small yellow summer squash, cut into thin slices
- 1 medium red onion, cut into thin rings
- 2 tea. ground chipotle chile
- 2 tea., ground cumin
- 4 boneless, skinless chicken breast halves
- 1 lime, sliced into 8 slices
- 4 (15") squares of parchment paper
Green Beans - lemony grilled beans in a packet
By á-47
1. In a large bowl toss together beans, garlic, water, cooking oil, and jalapeno pepper; set aside
- 12 ounces green beans, trimmed
- 8 unpeeled cloves garlic
- 1 tablespoon water
- 1 teaspoon cooking oil
- 1 - 2 jalapeno peppers, cut into thin strips (do not seed)*
- 2 teaspoons lemon-flavored olive oil (or 1-1/2 tsp. olive oil and 1/2 tsp. lemon juice)
- Salt
Pesto Swirled Cheesecake
By á-47
In a small bowl, combine the bread crumbs, pine nuts and butter
- 2/3 cup dry bread crumbs
- 5 Tbsp. finely chopped pine nuts, toasted
- 2 Tbsp. butter, melted
- FILLING
- 1 carton (15 oz) ricotta cheese
- 1/2 cup half-and-half
- 2 Tbsp. grated parmesan cheese
- 2 Tbsp. flour
- 1 /.2 tea. salt
- 1/4 tea. garlic salt
- 2 eggs, lightly beaten
- PESTO TOPPING
- 1/2 cup loosely packed basil leave
- 2 Tbsp. grated parmesan cheese
- 1 Tbsp. pine nuts, toasted
- 2 garlic cloves, peeled
- 2 Tbsp. olive oil
- Assorted crackers
Potatoes - Shredded Potatoes au Gratin
By á-47
Preheat oven to 350 degrees
- 4 cups (1 lb) shredded hash brown potatoes or frozen hash brown potatoes, thawed
- 2 cups whipping cream
- 1 1/2 cups shredded cheddar cheese, divided
- 1/4 cup sliced green onions, (about 4 medium)
- 1 tea. salt
- 1/4 tea. pepper
Spicy Pumpkin BBQ Sauce
By á-47
Whisk all ingredients together in a small bowl
- 3/4 cup cider vinegar
- 1/4 cup orange juice
- 1/2 tea. hot sauce
- 1/4 cup Dijon mustard
- 1/3 cup brown sugar
- 2 Tbsp. worcestershire sauce
- 2 Tbsp. molasses
- 1/2 cup canned unsweetened pumpkin