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Recipes
Acorn Squash - Honey-Glazed
By á-47
Cut squash in half; remove seeds
- 2 or 3 acorn squash
- salt and pepper
- 1/4 cup honey
- 2 Tbsp. butter, softened
- 1 Tbsp. Worcestershire sauce
- 1/4 cup raisins
Zucchini (chocolate) Bread (I made this - yum!)
By á-47
Mix together eggs, sugar and oil until well blended
- 3 eggs
- 3 cups sugar
- 1 cup vegetable oil
- 3 Tbsp. cocoa powder + 1 Tbsp. vegetable oil
- 1 tea. vanilla
- 4 cups grated zucchini
- 3 cups flour
- 1 tea. salt
- 1 tea. cinnamon
- 1 tea. baking powder
- 1 tea. baking soda
- 1 cup chocolate chips
Corn - Southern Fried Corn
By á-47
Fried corn is just about as southern as you can get and when the corn is fresh and it's done right it's delicious
- 6-8 ears of fresh corn (sweet corn is best)
- 1 Tbs. bacon drippings
- 2 Tbs. butter
- 1/2 cup milk
- 1 Tbs. cornstarch
- 1 tsp. salt
- 1/4 tsp. black pepper
Baked Beans - Honey-Rum Baked Black Beans (Bobby Flay)
By á-47
Drain beans. Place in a large saucepan and add cold water to cover by 2"
- 1 lb. drid black beans, picked over and soaked in cold water for 8 hours, or quick soak (bring to boil, boil for 2 minutes, let stand 1 hour)
- 1 Tbsp. canola oil
- 8 oz. dried chorizo (spanish link type), about 2 cups
- 1 medium spanish onion, cut into small dice
- 1 medium carrot, cut into small dice
- 4 cloves garlic, minced
- 1 cup dark rum
- 2 cups chicken broth, plus more if needed
- 1 cup BBQ sauce
- 1/4 cup + 2 Tbsp. coarsely chopped fresh cilantro leaves, divided
- 1/4 cup honey
- 3 Tbsp. molasses
- 3 Tbsp. brown sugar
- 1/2 tea. salt, or more to taste
- 1/2 tea. pepper, or more to taste
Mexican Rice (flawless)
By á-47
Prepare rice according to package directions, cooking only 8 minutes
- 2 bags Success White Rive
- 1 tea. oil
- 2 cloves garlic, chopped
- 1/2 cup onion, chopped
- 1/4 cup red bell pepper, chopped
- 1/4 cup green bell pepper, chopped
- 1 small jalapeno, seeded and chopped
- 1 tea. cumin
- 1 can (8 oz) tomato sauce
- 1 chicken-flavored bouillon cube
- 1/4 cup fresh cilantro, chopped
Beef Tinga
By á-47
Versitile and a sure-bet-crowd-pleaser
- 1 1/2# boneless beef chuck, cut into 2" pieces
- salt and pepper
- 1 Tbsp. vegetable oil
- 8 oz. uncooked chorizo, casings removed if present
- 1 cup chopped onion (1 large)
- 3 cloves garlic, minced
- 3 large tomatoes, chopped
- 1-2 canned chipotle chile peppers in adobo sauce, seeded and chopped
- 1 1/2 tea. Mexican oregano, crushed
- 1 tea. ground cumin
- Thinly sliced fresh jalapeno chiles for garnish
Bread - Monterey Ranch Bread
By á-47
In a a bowl, combine the cheese and salad dressing, set aside
- 2 cups (8 oz) shredded Monterey Jack cheese
- 3/4 cup ranch salad dressing with bacon
- 1 loaf (1 lb) unsliced French bread
- 2 Tbsp. butter, melted
- minced fresh parsley
Dilled Oyster Crackers
By á-47
Put the crackers in a large mixing bowl
- 2 - 12 oz. pkgs. oyster crackers
- 1 cup light vegetable oil
- 2 tea. dried dill weed
- 1/2 tea. garlic powder
- 1/2 tea. finely ground cayenne pepper
- 1 - 1/6 oz. pkg. Ranch dressing mix
Dip - Spicy Queso Dip (heated)
By á-47
Cook chorizo in 10" non-stick skillet on medium for 3 minutes
- 2 oz. finely chopped chorizo
- 3 green onions, chopped
- 2 chopped chipolte peppers in adobo
- 4 cups shredded cheddar cheese
Cheesy Baked Ravioli
By á-47
Heat oven to 425 degrees. Put spinach in a colander in the sink
- 12 oz. large cheese ravioli
- 2 cups baby spinach
- 1 1/2 cups marinara sauce
- 1 oz. sun-dried tomatoes (not in oil) diced (about 1/4 cup)
- 3/4 cup shredded mozzarella cheese
- 2 Tbsp. shredded Parmesan cheese