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Recipes
Cranberry-Pear Chutney
By á-47
In a saucepan, saute the onion in the oil over medium heat until clear, about 4 minutes
- 1 large onion, diced small
- 2 Tbsp. vegetable oil
- 4 firm pears, peeled, cored and diced small
- juice of 2 oranges
- 1/4 cup fresh cranberries
- pinch each of cinnamon, ginger and allspice
Parmesan-Dijon Chicken
By á-47
Heat oven to 375ºF. Mix butter, mustard and worcestershire in shallow dish until well mixed
- 1/4 C. Butter or margarine, melted
- 2 T. Dijon mustard
- 1 T. Worchestershire Sauce
- 1/4 C. Progresso® dry bread crumbs (any flavor)
- 1/2 C. Grated Parmesan cheese
- 6 Ea. Boneless skinless chicken breast halves
Ribs - Chili-Orange glazed Country Ribs
By á-47
Place ribs and salt in a large pot with a cover or a Dutch oven
- 4 lb. country style pork ribs, bone-in
- 1 tea. salt
- 1/2 orange marmalade
- 1/2 cup chili sauce
- 2 Tbsp. soy sauce
- 2 Tbsp. cider vinegar
- 1 Tbsp. vegetable oil
Cran-Orange Pork Medallions
By á-47
Flatten pork slices to 1/4" thickness
- 1 pork tenderloin, cut into 1" slices
- 1/2 tea. salt
- 1/2 tea. garlic powder
- 1/2 tea. ground coriander
- 1/4 tea. pepper
- 2 Tbsp. oilive oil
- 1 medium red onion, chopped
- 1/2 cup orange marmalade
- 1/4 cup orang juice
- 1/4 cup orange-flavored dried cranberries
- 2 Tbsp. balsamic vinegar
Easy Garden Tomato Salad
By á-47
Arrange tomatoes and onion on a serving platter
- 3 large tomatoes, thinly sliced
- 1 large red onion, thinly sliced
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, minced
- 1 Tbsp. minced fresh basil or 1 tea. dried basil
- 1 1/2 tea. minced fresh oregano or 1/2 tea. dried oregano
- 3/4 cup crumbled feta cheese
- 1 can (2 1/4 oz) sliced ripe olives, drained
Ham - Honey Mustard Glazed Ham
By á-47
Choose the shank portion of the ham because it fits in a slow cooker better and makes a prettier presentation than ...
- 1 (7 to 7 1/2 lb) fully cooked, bone-in ham See note above
- 3/4 cup packed brown sugar
- 3/4 cup honey
- 1/2 cup Dijon mustard
- 1/4 cup apple juice
Monkey Bread - Savory
By á-47
In a bowl, mix together cheese, herbs and garlic
- 2 cups finely shredded Parmesan
- 2 Tbsp. fresh basil, chopped
- 2 Tbsp. fresh rosemary, chopped
- 2 1/2 tea. garlic, minced
- 1/4 cup butter, melted
- 2 - 12 oz.tubes refrigerated buttermilk biscuits
Easy Garden Tomatoes
By á-47
Arrange tomatoes and onions on a serving platter
- 3 large tomatoes, thinly sliced
- 1 large red onion, thinly sliced
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, minced
- 1 Tbsp. minced fresh basil (or 1 tea. dried)
- 1 1/2 tea. minced fresh oregano (or 1/2 tea. dried)
- 3/4 cup crumbled feta cheese
- 1 can (2 1/4 oz) sliced ripe olives, drained
Cabbage Slices - Roasted
By á-47
Cut cabbage into slices and place in a single layer onto a baking sheet lined with foil
- Cabbage head
- EVOO
- garlic powder
- onion powder
- sea salt
- pepper
Jalapenos - Sausage Stuffed
By á-47
Heat oven to 400 degrees. Spray a rimmed baking sheet with cooking spray
- 4 oz. cream cheese, softened
- 1/2 cup grated sharp cheddar cheese
- 1/2 tea. cumin
- 1/2 tea. chili powder
- 1/2 tea. garlic powder
- 4 oz. sausage, cooked and crumbled
- 2 green onions, green and white parts, chopped
- 6 jalapenos, halved lengthwise, seeds removed
- 2 Tbsp. butter, melted
- 1/2 tea. smoked paprika
- 1/2 cup panko breadcrumbs