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Recipes
Honey Dijon Turkey and Cheese Panini
By á-47
Brush one side of each bread slice with oil
- 4 slices sourdough bread
- 1 Tbsp. olive oil
- 1 Tbsp. honey Dijon mustard
- 4 oz. smoked turkey breast, sliced
- 4 oz. provolone cheese, thinly sliced
Mushrooms - Stuffed Spinach and Sausage
By á-47
Makes 10-12 servings
- 2 lb. large mushrooms
- 2 - 10 oz. pkgs. frozen spinach, thawed, drained and squeezed dry
- 16 oz. Jimmy Dean sausage roll, cooked, drained and crumbled
- 1/2 cup grated Parmesan cheese
- 1 tea. olive oil
- 3 Tbsp. Italian-style bread crumbs
- 3 Tbsp. melted butter
Asian Noodle Salad with Spicy Peanut Dressing
By á-47
For the dressing, place all ingredients in a blender and process until smooth
- DRESSING:
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 1/3 cup chicken stock, warmed
- 4 cloves garlic
- 1/3 cup rice vinegar
- 4 Tbsp. Siracha chili sauce
- 1/3 tea. salt
- .
- SALAD:
- 3/4 lb. spaghetti noodles, cooked, drained and rinsed in cold water
- 1 red bell pepper, julienned
- 1 med. carrot, shredded
- 1/2 lb. snow peas, trimmed
- 1 lb. cooked chicken, diced (rotisserie chicken works well)
Pimiento Cheese
By á-47
Mix ingredients in medium bowl
- 1 1/2 cups (packed) finely grated extra sharp cheddar cheese (about 6 oz.)
- 1 1/2 cups (packed) finely grated extra-sharp white cheddar cheese
- 1 cup mayonnaise
- 1/4 cup diced drained pimiento peppers from jar, or roasted red peppers (about 2 1/2 oz.)
- 1/4 tea. cayenne pepper
Potatoes - Buffalo Potato Wedges with Warm Blue Cheese Dip
By á-47
Preheat the oven to 450°
- 3 tablespoons hot pepper sauce, preferably Frank's RedHot
- 3 tablespoons butter, melted
- 1 tablespoon seasoned salt
- 2 1/2 pounds baking potatoes
- Cooking spray
- 1 cup blue cheese crumbles
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon pepper
- 8 celery ribs, cut into 3-inch sticks
Chile Corn Custard Squares
By á-47
This addictive appetizer is a delicious combination of sour cream, cheese and corn
- 3 1/2 Tbsp. vegetable oil, divided
- 1 large onion, finely chopped
- nonstick vegetable oil spray
- 1/4 cup flour
- 1/4 cup cornmeal
- 1/2 tea. baking powder
- 1/4 tea. salt
- 1 large egg
- 2/3 cup shredded Mexican cheese blend, divided
- 1/2 cup sour cream plus additional for garnish
- 1/2 cup canned creamed corn
- 2 tbsp. minced seeded jalapeno chiles
- Salsa, for garnish
Gourmet Secret Italian Soup (creamy w/ tortillini)
By á-47
Cook tortellini according to the package directions
- 1 pkg. (9 oz) refrigerated cheese tortellini
- 2 cans (10 3/4 oz) condensed tomato soup, undiluted
- 2 cups vegetable broth
- 2 cups 2% milk
- 2 cups half-and-half
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 1 tea. onion powder
- 1 tea. garlic powder
- 1 tea. dried basil
- 1/2 te. salt
- 1/2 cup shredded Parmesan cheese
Spice-Rubbed Pork Tenderloin in Corn Husks (baked in oven)
By á-47
SPICE MIX place cumin seed in a small dry skillet over medium-high heat and toast until lightly browned and aromati...
- SOUTHWEST SPICE RUB
- 2 tea. cumin seed
- 2 tyea. whole coriander seed
- 2 Tbsp. chile powder
- 2 tea. sugar
- 1 tea. salt
- 1 tea. black peppercorns
- 1/2 tea. cayenne pepper
- .
- TEN DERLOIN
- 1 1/2 lb. pork tenderloin, trimmed and cut into 6 equal pieces
- 9 dried corn husks, soaked in warm water until soft, about 2 hour, cleaned and patted dry
- .
- Salsa (red or green)
Mexican Pozole
By á-47
Heat oil in stock pot; add pork, onions and garlic
- 1 Tbsp. vegetable oil
- 2 lb. pork shoulder, trimmed of fat and cut into bite-size pieces
- 3 medium onions, chopped
- 8 cloves garlic
- 4 cups water
- 1 can (29 oz) Mexican style hominy
- 1 can (28 oz) Las Palmas Red Chile Sauce
- 1 can (7 oz) diced green chiles, drained
- 2 tea. dried oregano
- 1/2 cup cilantro
- tortilla pieces
Coleslaw - Greek Style
By á-47
Can also use prepared Greek Feta Vinagrette
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 Tbsp. lemon oil
- 1 clove garlic
- 1/2 ta. oregano
- salt and pepper
- Coleslaw mix
- feta cheese
- brined olives
- red onion