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Recipes
Carmel-Pecan Bars
By á-47
Heat oven to 3560 degrees
- 1 (18 oz) roll refrigerated sugar cookies
- 3/4 cup caramel ice cream topping
- 2 Tbsp. flour
- 1 cup pecan pieces
- 1 cup flaked coconut
- 1 (6 oz) pkg (1 cup) semisweet chocolate chips
Mini Buttermilk Corn Muffins
By á-47
Preheat oven to 400 degrees
- 1/2 cup flour
- 3 Tbsp. yellow cornmeal
- 3 Tbsp. sugar
- 3/4 tea. baking powder
- 1/4 tea (generous) salt
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 1 egg
- 2 Tbsp. butter, melted
- 1/4 cup fresh corn kernels (cut from 1 ear of corn)
- 1 Tbsp. chopped fresh dill
Asparagus Pickled - fresh pack
By á-47
Makes 1-2 pints
- 1 lb. fresh asparagus spears, trimmed
- garlic cloves
- dill week
- cayenne pepper
- 2 1/2 cups vinegar
- 1/4 cup pickling salt
- 2 1/2 cups water
- Vinegar + water = 5 cups. This could be enough for at least 4 pints??
Ropa Vieja
By á-47
Heat oil in large nonstick skillet over med
- 1 Tbsp. vegetable oil
- 1 1/2 lb.s flank steak, trimmed of fat, cut into 2 pieces
- 1 large yellow onion, sliced 1/2" thick
- 1 green bell pepper, sliced 1/2" thick
- 1 red bell pepper, sliced 1/2" thick
- 2 cloves garlic, minced
- 1 28-oz. can whole tomatoes
- 3 Tbsp. tomato paste
- 1/4 cup sofrito
- 1 Tbsp. sugar
- 1 1/2 tea. ground cumin
- 1 tea. dried oregano
- 1 bay leaf
- 1/2 ta. salt
Spaghetti Squash Greek Salad
By á-47
Pierce squash with a fork; place on paper towels in microwave
- 1 (3 lb) spaghetti squash
- 5 cups chopped plum tomatoes
- 1 cup (4 oz) crumbled feta cheese
- 1 cup chopped seeded cucumber
- 1 cup green bell pepper strips
- 1/4 cup vertically sliced red onion
- 1/4 cup chopped pitted kalamata olives
- 3 Tbsp. sherry or red wine vinegar
- 2 Tbsp. chopped fresh or 2 tea. dried oregano
- 1/4 tea. salt
- 1/4 tea. black pepper
- 1 garlic clove, minced
Hash Browns - Green Chile Hash Browns
By á-47
Preheat oven to 400 degrees
- 1 (32 oz) bag frozen has browns
- 3 (4 oz) cans green chiles, diced, drained
- 1 (10.75 oz) can cream of chicken soup
- 2 cups sharp cheddar cheese, shredded
- 1 cup sour cream
Jar: Key Lime Pie in a jar
By á-47
Use 4 - 8 oz
- CRUST
- 1 cup graham cracker crumbs (18 crackers)
- 2 Tbsp. plus 2 tea. sugar
- pinch salt
- 3 Tbsp. butter, melted
- FILLING
- 1 can (14 oz) sweetened condensed milk
- 3 egg yolks
- 2 tea. grated Key Lime zest
- 1/2 cup fresh Key Lime juice
- GARNISH
- Whipped cream
Sausage Minestrone
By á-47
In a Dutch oven, cook sausage, onion, celery and carrots over medium heat 8-10 minutes or until sausage is no longe...
- 1 lb. bulk Italian sausage
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 3 cans (14/5 oz each) diced tomatoes with basil, oregano and garlic, undrained
- 2 cans (16 oz. each) kidney beans, rinsed and drained
- 2 cans (14.5 oz each) chicken broth
- 1/4 tea. garlic powder
- 1/4 tea. pepper
- 1 cup ditalini or other small pasta
Spinach Samosas
By á-47
FILLING: Squeeze spinach dry by hand; you should have about 1 1/2 cups
- 3 (10 oz) pkgs. frozen chopped spinach, thawed
- 3/4 cup butter
- 1 tea. mustard seeds
- 1 cup diced yellow onion
- 2 cloves garlic, minced
- 1/2 tea. cumin
- 1/2 tea. cardamon
- 1/2 cup feta cheese
- 1 cup cream cheese
- 1 lemon, zested
- PASTRY
- 2 cups flour
- 1/2 tea. salt
- 1/4 cup vegetable oil
- 8 Tbsp. water
- vegetable oil, for frying
Pork Tenderloin - Spice Rubbed Rhubarb Glazed
By á-47
Spray grill rack with oil
- 1/4 cup rhubarb chutney
- 1 Tbsp. dark rum
- 2 tea. cinnamon
- 1/2 tea. ground allspice
- 3/4 tea. salt
- 1 (1 lb) pork tenderloin