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Recipes
Harvest Rice Salad with Chicken
By á-47
Mix all together. Blend well and enjoy! Serve on a bed of lettuce
- 1 container Ready to Serve Brown and Wild Rice
- 1 chicken breast, cooked and diced
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- Italian Dressing or creamy style vinaigrette
- Lettuce leaves
Tilapia - Broiled Parmesan
By á-47
Preheat broiler. Line cookie sheet with foil
- 1 lb. tilapia fillets
- 1/4 cup parmesean
- 2 Tbsp. butter, softened
- 1 Tbsp. plus 1 1/2 tea. mayonnaise
- 1 Tbsp. fresh lemon juice
- 1/8 tea. basil, dried
- 1/8 tea. pepper
- 1/8 tea. onion powder
- 1/8 tea. celery salt
Corn Pudding - Santa Fe Style
By á-47
Preheat oven to 350 degrees
- 4 cups corn kernels
- 2 eggs
- 1 1/2 cups half-and-half
- 1 tea. coarse salt
- 1/2 cup chopped roasted green chiles
- 1 cup crushed Ritz crackers, divided
- 4 Tbsp. melted butter, divided
- 1/2 cup Monterey Jack cheese or pepper jack
Individual Quick Ravioli Bake
By á-47
In large nonstick skillet, cook beef over medium-high heat, breaking up with wooden spoon, until no longer pink, 5 ...
- 1 lb(454 g) lean ground beef
- 1 onions, chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 (28 oz/796 mL) can diced tomatoes
- 1 tsp dried Italian herb seasoning or oregano
- 1 lb (454 g) frozen ravioli or tortellini
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Cheesy Potato Casserole
By á-47
Thaw potatoes and combine with 1/4 cup melted butter
- 2 lb. pkg. frozen hash browns
- 3/4 cup butter, melted
- 1 can cream of chicken soup
- 2 cups grated cheddar cheese (16 oz)plus extra to sprinkle over the top
- 1/2 cup chopped onions
- 2 cups sour cream
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 cups Pepperidge Farms stuffing mix
Rhubarb Vanilla Jam
By á-47
yield: 4 pints
- 8 cups chopped rhubarb (about 3 cups)
- 4 cups sugar
- 1 cup double-strength brewed Earl Grey tea
- 1 vanilla bean, split and scraped
- juice from 1 lemon
- pinch salt
- 1 (3 oz) packet liquid pectin
BBQ Beef Sandwich FIlling (slow cooker)
By á-47
Place beef, broth, taco sauce, onion, salt, pepper, garlic, jalapeno, chili powder, and ketchup in 3 qt
- 1 lb. beef chuck roast, trimmed
- 1/4 cup beef broth
- 1/4 cup taco sauce
- 2 onions, chopped
- 1/2 tea. salt
- 1/8 tea. pepper
- 4 cloves garlic, minced
- 1 jalapeno, minced
- 2 tea. chili powder
- 1/3 cup ketchup
- 2 Tbsp. lime juice
Korean Pork Skewers
By á-47
Mix chili paste, soy, vinegar, ginger, garlic and pepper flakes in a small bowl
- 3 Tbsp. Thai chili paste
- 2 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. minced garlic
- 1/2 tea. hot red pepper flakes
- 1 pork tenderloin (about 1 lb.), thinly sliced (you should get about 30 slices)
Sweet Potato Pecan Pie Tarts
By á-47
Preheat oven to 350°. Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well
- 1 cup mashed cooked sweet potato
- 3 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/3 cup chopped toasted pecans
- 1/4 cup firmly packed brown sugar
- 1 tablespoon dark corn syrup
- 1/2 teaspoon vanilla extract
- 1 egg white
- 2 (2.1-ounce) packages mini phyllo shells (such as Athens)
Savory Mustard Sauce
By á-47
Makes a superb sauce to spread on any kind of meat or cheese sandwich
- 1/4 cup Dijon mustard
- 2 tea. chopped fresh parsley
- 1 tea. chopped fresh oregano
- 1/2 tea. lemon juice
- 1/2 te. grated lemon rind