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Recipes
Creamy Chicken and Vegetable Pasta (Progresso Parmesan Basil cooking sauce)
By á-47
Cook pasta; drain. In a large nonstick skillet over medium-high heat, bring sauce to boil
- 8 oz. penne pasta
- 1 can Progresso Parmesan basil cooking sauce
- 2 cups cooked chicken, cut into 1" pieces
- 4 cups baby spinach, chopped
- 1 cup cherry tomatoes, quartered
- 1 tea. grated lemon zest
Sweet Potato Souffle
By á-47
Mix potato, sugar,milk, eggs, butter and vanilla; put in baking dish Mix topping ingredients together until crumbl...
- Topping:
- 2-3 C. Cooked sweet potatoes, mashed
- 1/2 C. sugar
- 1/2 C. milk
- 3 eggs
- 1/2 tsp. vanilla
- 1/2 C. chopped pecans
- 1/2 C. brown sugar
- 1/4 C. flour
- 2 Tbs. butter
Apple Pie Liquor
By á-47
Add all ingredients except Everclear
- 1 gallon apple cider
- 1 1/2 cups honey
- 1 tea. cloves
- 10-15 cinnamon sticks
- 1 - 750 ml bottle Everclear (190 proof) or highest you can get
Ropa Vieja (Weight Watchers)
By á-47
Whisk the broth, vinegar, cumin, paprika, salt, black pepper and cayenne in a 5- or 6-quart slow cooker
- 1 1/2 cup(s) fat-free, reduced-sodium chicken broth
- 1/4 cup(s) apple cider vinegar
- 1 Tbsp ground cumin
- 1 tsp paprika, mild-flavored, preferably smoked paprika
- 1 tsp table salt
- 1/2 tsp black pepper, fresh ground
- 1/4 tsp cayenne pepper, or more to taste
- 3 pound(s) raw lean flank steak, two 1 1/2-lb steaks, trimmed of any fat
- 2 medium red onion(s), thinly sliced into rings
- 2 large sweet red pepper(s), seeded, cored and chopped
- 2 medium apple(s), peeled, cored and shredded through the holes of a box grater
- 3 medium stalk(s) celery, thinly sliced
- 3 medium garlic clove(s), minced
- 1/2 cup(s) cilantro, leaves, packed, chopped
Potatoes - Roasted Scarlet (like Azteca's?)
By á-47
Preheat oven to 375 degrees
- 1 1/2 lb. baking potatoes, scrubbed
- 2 Tbsp. canola oil
- 1/2 tea. sweet paprika
- 1 tea. Chimayo chile powder
- 1/8 tea. cumin
- 1/4 tea. dried Mexican oregano
- salt and pepper to taste
Nuts - Candied Pumpkin Spiced Pecans
By á-47
Melt butter in a large heavy skillet
- 1/4 cup butter, cubed
- 12 cup sugar
- 1 tea. pumpkin pie spice
- 1 tea. vanilla
- 2 cups pecan halves
Spinach Salad with Citrus-Chili Dressing
By á-47
To prepare dressing: in a small jar, combine the olive oil, grapefruit and lime juices, chili powder, cumin, salt a...
- 4-6 Tbsp. extra-virgin olive oil
- 3 Tbsp. pink grapefruit juice
- 2 Tbsp. lime juice
- 2 tea. chili powder
- 1 tea. ground cumin
- 1/2 tea. salt
- 1/4 tea. pepper
- .
- 1/3 cup red onion, sliced paper thin
- 1 bag (10 oz.) prepared baby spinach leaves, washed and patted dry
- 1 avocado
- 1 pink grapefruit
- 1/4 cup pitted and chopped black olives
Mainade - Achiote Marinade
By á-47
Combine ingredients
- 1 cup red wine vinegar
- 1/4 cup olive oil
- 1/4 cup water
- 3 cloves garlic, minced
- 1 tea. cumin
- 2 tea. achiote paste
- 1 tea. crushed red pepper
- salt and pepper to taste
Chili - New Mexican Chili
By á-47
Roast peppers first. Combine the flour and pepper in a zip lock bag
- Garnishes:
- 3 lb. boneless pork butt, trimmed into 1" pieces
- 3/4 cup flour, for dredging
- 1-2 tea. pepper
- 1/2 cup olive oil, divided
- 1 cup diced onion
- 6-8 cloves garlic, minced
- 4 poblano chili peppers, seeded and chopped (roasted beforehand is preferred)
- 4 anaheim chili peppers, seeded and chopped (roasted is preferred)
- 1 28-oz. can pureed or crushed tomatoes
- 2 tea. chicken soup base
- 2 cups water
- 1 bottle of amber beer
- 1 tea. chili powder
- 2 tea. Penzey's Arizona Dreaming seasoning
- 1 small minced jalapeno
- 1 Tbsp. sugar
- shredded Monterey Jack cheese
- sour cream
Pork Cutlets with Rosemary Dijon Sauce
By á-47
Cut pork into 1" thick slices
- 1 1/2 lb. pork tenderloin, trimmed
- 1/2 tea. salt
- 1/2 tea. pepper
- 1 Tbsp. vegetable oil
- 1 1/2 cups heavy whipping cream
- 2 Tbsp. whole-grain Dijon mustard
- 1 Tbsp. minced fresh rosemary