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Recipes
Greek Salad with Beef Kebabs
By á-47
In a small bowl, whisk the olive oil, vinegar, garlic and oregano, season with salt and pepper
- 1/4 cup olive oil
- 2 1/2 Tbsp. red wine vinegar
- 2 cloves garlic, grated
- 1 tea. dried oregano
- salt and pepper
- 1 lb. well-trimmed beef sirloin, cut into 16 cubes
- 5 oz. cherry tomatoes,quartered
- 1/2 small sweet onion, thinly sliced
- 16 pitted kalamata olives, halved
- 5 oz. baby spinach (about 6 cups)
Talipia with Tomatillo Sauce
By á-47
Season tilapia on both sides salt, pepper, cumin and paprika
- 4 fillets Tilapia 1 to 1 1/2 lb)
- salt and pepper to taste
- 1 tea. ground cumin
- 1/2 tea. sweet paprika
- 2 Tbsp. olive oil
- juice of one lime
- 1/2 medium red onion, chopped
- 1 jalapeno or serrano, seeded and finely chopped
- 2-3 large garlic cloves, finely chopped
- 8-10 tomatillos, peeled and diced with juice
- salt to taste
- 1/2 bottle pale beer
- 2 Tbsp. chopped cilantro
Dip - Bacon, Cream Cheese and Horseradish Dip
By á-47
Fry bacon until crisp. Transfer to paper towels
- 6 thick slices bacon
- 16 oz. cream cheese, at room temperature
- 1 cup half-and-half
- 30-40 stems chives, minced (2 Tbsp)
- 2 Tbsp. prepared horseradish (not red)
- 1 Tbsp. freshly squeezed lemon juice
- 1 tea. Worcestershire sauce
- salt
- pepper
Jalapeno Cranberry Jelly (cranberry juice)
By á-47
Makes 8 half pints
- 3 cups cranberry juice
- 1 cup chopped seeded jalapenos
- 1 cup white vinegar
- 7 cups sugar
- 2 pouches (3 oz each) liquid fruit pectin
- 10 drops red food coloring, optional
Refrigerator Bran Muffins (keeps in 'fridge up to 2 weeks)
By á-47
Make this batter in advance, ladle into a sealable plastic container, and refrigerate up to two weeks
- Cooking spray
- 2 cups All-Bran cereal
- 2/3 cups wheat bran
- 1 1/3 cups boiling water
- 2 2/3 cups flour
- 1 Tbsp. baking soda
- 1/2 tea. salt
- 1 tea. cinnamon
- 1/4 tea. ground nutmeg
- 2 cups low-fat buttermilk
- 1/2 cup pasteurized egg substitute
- 1 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 tea. vanilla
Hungry Man Barbecue Salad
By á-47
On 4 dinner plated, layer lettuce, tomatoes, peppers, carrots, onion, celery, pork and cheese
- 8 cups chopped romaine lettuce
- 8 tomato slices, halved
- 1 cup chopped green, yellow and red bell peppers
- 1/2 cup chopped carrots
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- 1 lb. shredded barbecue pork
- 1/2 cup shredded Cheddar cheese
- 4 hard-boiled eggs, quartered
- Ranch dressing
- Barbecue sauce
Sugar-Spiced Pork Chops with Chipolte Pumpkin Sauce
By á-47
In saucepan, over med. heat, combine pumpkin, chipotle pepper, salsa, parmesan cheese and nutmeg
- 1 cup canned solid pack pumpkin
- 1 chipotle pepper, snipped into tiny pieces
- 8 oz. jar salsa
- 1/4 cup shredded parmesan cheese
- 1/4 tea. ground nutmeg
- 2 Tbsp. brown sugar
- 1 tea. ground cumin
- 1 tea. chili powder
- 1/2 tea salt
- 1/4 tea pepper
- 4 boneless pork chops, 1" thick
- 1 tea. olive oil
- 2 plum tomatoes, seeded and finely diced
- 4 tea. chopped fresh cilantro
Lemon Broccoli Rice with Chicken (Philad. cooking creme)
By á-47
Heat oil in large skillet on medium-high heat
- 1 Tbsp. oil
- 1 lb. boneless skinless chicken breasts, cut into strips
- 1 clove garlic, minced
- 1/4 tea. pepper
- 1 tub (10 oz) philadelphia original cooking creme
- 2 cups frozen broccoli florets, thawed
- 2 tea. lemon zest
- 2 cups hot cooked rice
Baked Beans - w/ bacon and kielbasa
By á-47
In a large saucepan or pot, cook bacon over medium heat for about 12 minutes, stirring continually with a wooden sp...
- 12 oz. bacon, finely diced
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 2 small jalapenos, seeded and minced
- 12 oz. kielbasa, sliced 1/4" thick
- 3/4 cup ketchup
- 1/2 cup prepared yellow mustard
- 1/2 tea. ground ginger
- 1 tea. dry yellow mustard
- 1/2 cup dark rum
- 3 tbsp. brown sugar
- 2 Tbsp. honey
- 1/4 cup molasses
- 1/4 cup light corn syrup
- 1/2 Tbsp. hot pepper sauce
- 2 Tbsp. Worcestershire sauce
- 1 15-19 oz. can each: garbanzo beans, black beans and great northern beans
Mexican-Style Chicken Bites
By á-47
Heat oven to 375 degrees. Lightly grease 24 (2 1/2") muffin pan cups
- 2 cups shredded cooked chicken
- 2 cups shredded Monterey Jack cheese (about 8 oz)
- 1/4 cup canned chopped green chiles, drained
- 2 tea. chili powder
- 1/2 tea. garlic powder
- flour
- 1 pkg. (17.3 oz) puff pastry sheets, thawed
- 1 egg, beaten