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Recipes
Corn Casserole
By á-47
Prepare rice according to package directions
- 2 cans mexi-corn
- 1 pkg. Manhatma yellow rice
- 1 stick butter
- 1 can cream of chicken soup
- 1 cup sharp cheese, shredded
Cajun Mac n Cheese -1
By á-47
Preheat oven to 375 degrees
- 12 oz. small elbow or shell macaroni (about 3 cups)
- 1 small onion, finely chopped
- 2 Tbsp. olive oil
- 1 clove garlic, chopped
- 2 Tbsp. flour
- 1 bay leaf
- 1 1/2 cups hot, but not boiling, milk
- 1/2 green bell pepper, diced
- 1/2 tea. yellow mustard seeds
- 1/4 tea. thyme, crushed
- 1 tea. paprika
- 1 tea. chili powder
- 1 ta. prepared yellow or creole mustard
- 1/2 tea. dry mustard
- 12 oz. sharp cheddar, shredded
- 15-20 pimiento-stuffed green olives, sliced
- a few shakes of hot sauce, or to taste
- salt and pepper
- 3 Tbsp. cracker or bread crumbs
- 1 Tbsp butter
Taco Soup w/ hamburger
By á-47
In a large saucepan, cook hamburger and onion until meat is brown; drain off excess fat
- 1 lb. hamburger
- 1 cup onion, chopped
- 2 (15 oz) cans green chile enchilada sauce
- 2 cups chicken broth
- 1 (15.25 oz) can black beans, rinsed and darined
- 1 (15.25 oz) can ranch-style beans, drained
- 1 (15.25 oz) can corn, drained
- 1 (14.5 oz) can petite diced tomatoes, drained
- 2 (4 oz) cans diced green chiles
- 1 (1.25 oz) pkg. taco seasoning mix
- Garnish: shredded cheddar, corn chips, sour cream
Chuck Wagon Chili (beef chick roast & pork stew meat)
By á-47
Sprinkle beef an pork with half of the chili powder
- 1 boneless beef chuck roast (3 lb) cut into 1/2" cubes
- 1 lb. pork stew meat, cut into 1/2" cubes
- 1/3 cup chili powder, divided
- 4 Tbsp. canola oil, divided
- 1 large onion, finely chopped
- 1 celery rib, finely chopped
- 3 garlic cloves, minced
- 1 Tbsp. chopped canned green chilies
- 1 carton (32 oz) beef broth
- 3/4 cup beer
- 3/4 cup tomato sauce
- 2 Tbsp. grated dark chocolate
- 3 tea. ground cumin
- 1 tea. dried oregano
- 1/2 tea. salt
- 1/2 tea. ground mustard
- 1/2 tea. cayenne pepper
Acorn Squash - Maple Glazed
By á-47
Preheat oven to 400 degrees
- Canola oil
- 2 acorn squash
- salt and pepper
- 1 1/2 Tbsp. butter
- 2 Tbsp. maple syrup
- 1 Tbsp. chopped fresh thyme
- 2 tea. grated orange zest
- 2 Tbsp. chopped dried cranberries
Dijon Chicken
By á-47
Place chicken in an ungreased 7x11 baking dish
- 4 boneless, skinless, chicken breast halves (6 oz each)
- 1/2 cup white wine or chicken broth
- 2 tea. minced fresh tarragon or 1/2 tea. dried tarragon
- 1/8 tea. pepper
- SAUCE
- 1 Tbsp. butter
- 3 Tbsp. flour
- 1/2 tea. salt
- 3/4 cup 2% milk
- 1/3 cup sour cream
- 2 Tbsp. Dijon mustard
Pickles in a Blanket
By á-47
Spread each salami slice with a thin layer of cream cheese to within 1/4" of the edges
- 12 thin slices Genoa salami
- 1/3 cup whipped cream cheese
- 12 mini gherkin pickles, drained, plus more if needed
Breasts - Garlic Lime Chicken
By á-47
Mix together the soy sauce, lime juice, Worcestershire, garlic sand mustard
- 4 boneless, skinless chicken breast halves
- 1/2 cup soy sauce
- 1/4 cup fresh lime juice
- 1 Tbsp. Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 tea. dry mustard
- 1/2 tea. coarsely ground pepper
Upside Down Cake - Pineapple (9" round or 8" sq. pan)
By á-47
Heat oven to 350 degrees. In 9" round/ or 8" square, pan melt butter in oven
- 1/4 cup butter
- 1/4 cup packed brown sugar
- 1 can (8 oz) sliced pineapple, drained, slices cut in half
- 2 Tbsp. chopped pecans, if desired
- Maraschino cherries, if desired
- 1 1/2 cups Bisquick mix
- 1/2 cup sugar
- 1/2 cup milk or water
- 2 Tbsp. vegetable oil
- 1 tea. vanilla
- 1 egg
Pork - Chili-Lime Pork Loin
By á-47
Prepare a grill for indirect grilling over medium-high heat
- 4 Tbs. chili-lime rub
- 6 Tbs. vegetable oil
- 4 lb. boneless pork loin roast, butterflied
- Kosher salt and freshly ground pepper, to taste
- 4 ears of corn, husks and silks removed, corn cut into 1-inch rounds
- 6 Anaheim chilies
- 2 Tbs. unsalted butter, cut into 1/2-inch pieces
- 2 tsp. fresh lime juice
- 1 Tbs. finely chopped fresh cilantro