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Recipes
Dip - Hot Artichoke Dip
By á-47
Drain and chop green chilies and artichokes
- 1 (14 oz) can mild green chiles
- 1 (14 oz) can artichokes
- 1/2 cup mayonnaise
- 1/2 cup Parmesan cheese
Spaghetti Squash with & Olives
By á-47
Pierce squash all over. Microwave on high 14 minutes or until tender
- 1 small spaghetti squash (2 1/2#)
- 1/4 cup pitted kalamata olives, chopped
- 2 Tbsp. Pecorino Romano cheese
- 2 Tbsp. parsley, chopped
- 1 Tbsp. olive oil
- 2 tea. red wine vinegar
- Option: stir in some mini pepperoni
Breasts - Garlic & Lemon Chicken With Green Beans & Red Potatoes
By á-47
Preheat oven to 400°F Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil
- 6 tablespoons olive oil
- 2 lemons, 1 thinly sliced, 1 juiced
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 3/4 lb fresh green beans
- 8 small red potatoes, quartered
- 4 chicken breasts (bones left in, with skin) or 3 1/4 lbs chicken breasts ( bones left in, with skin)
Cabbage - Buttered Cabbage
By á-47
Combine cabbage, broth, garlic, cloves, and pepper flakes in a large pot
- 1 head cabbage, cored and sliced
- 1 cup chicken broth
- 2 cloves garlic, crushed but kept whole
- 6 whole cloves
- pinch of red pepper flakes
- 2 Tbsp. butter
- salt and pepper, to taste
Carrot Cake Jam
By á-47
Combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg and cloves in a 6-8 qt
- 1 1/2 cups finely grated peeled carrots
- 1 1/2 cups chopped cored peeled pears
- 1 3/4 cups chopped pineapple, including juice
- 3 Tbsp. lemon juice
- 1 tea. cinnamon
- 1/2 tea. nutmeg
- 1/2 tea cloves
- 6 Tbsp. Ball RealFruit Classic Pectin
- 6 1/2 cups sugar
- 6 (8 oz) half pint glass jars
Marinade - Famous Dave's Rib Marinade
By á-47
Mix all marinade ingredients
- 1/4 cup brown sugar
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. minced onion
- 1 clove garlic, minced
- 1 Tbsp. salt
- 1/2 tea. pepper
- Two 4-5 lb. racks pork spareribs
Meatloaf - Bacon Wrapped
By á-47
Heat oven to 375 degrees. Fit a baking sheet with a wire rack and coat lightly with nonstick cooking spray
- Make Meatloaf
- 1/4 cup ketchup
- 1 Tbsp. brown sugar
- 6 sdlices bacon
Creole Jambalaya (ham and smoked sausage)
By á-47
Melt butter in a large skillet over medium heat
- 2 Tbsp. butter
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 8 green onions, chopped
- 2 celery ribs, chopped
- 3 cups cubed cooked ham (1 lb)
- 1 lb. Cajun or smoked sausage, sliced
- 1 (8 oz) can tomato sauce
- 1/2 tea. salt
- 1/2 tea. pepper
- 1/4 tea. cayenne
- 5 cups hot cooked rice
Sweet Potatoes - Twice Baked Mexican-style w/ Orange creama
By á-47
Preheat oven to 425 degrees
- 4 medium sweet potatoes (about 2 1/2#)
- 1/4 cup butter, cut up and softened
- 1 tea. packed brown sugar
- 1 tea. ground cumin
- 1/4 tea. salt
- 1/3 to 1/2 cup Mexican crema or creme fraiche
- 1/2 tea. finely shredded orang peel
- 1 Tbsp. orange juice
- 1-2 tea. honey
aDressing: Tapatio Vinaigrette
By á-47
Combine all ingredients in a small bowl or jar
- 1/4 cup fresh lime juice
- 1/4 tea. salt
- 1/2 - 1 tea. Tapatio
- 1 clove garlic, peeled and finely chopped
- 1/4 tea. cumin
- 3/4 cup olive oil