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Recipes
Mexican Chicken Bisque
By á-47
In a large saucepan, saute onion and garlic in oil until tender
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 Tbsp. olive oil
- 1 Tbsp. flour
- 1 cup water
- 1/2 cup heavy whipping cream
- 1 Tbsp. chili powder
- 2 tea. chicken bouillon granules
- 1/2 tea. ground cumin
- 1/2 tea. ground coriander
- 1/2 lb. cooked, shredded chicken
- 1/2 cup sour cream
- Fresh cilantro and cubed avocado, optional
Budweiser and Jalapeno Soup
By á-47
In a large, heavy-bottomed saucepan, melt the butter over medium-high heat
- 2 Tbsp. butter
- 3 jalapenos, seeded and finely chopped
- 1/2 onion, chopped
- 1 carrot, peeled and garted
- 2 Tbsp. flour
- 4 cups Budweiser
- 2 cups chicken stock
- 6 oz. half-and-half
- 2 Tbsp. chopped fresh cilantro
- 1 tea. salt
- 1 1/2 cups shredded Monterey Jack cheese
Garlic - Pickled Garlic
By á-47
Pickled garlic is a tasty addition to everything from bread spreads to salad dressing
- 1 serrano pepper
- 2 thyme sprigs
- 1 rosemary sprig
- 3 large heads of garlic, separated, trim ends, do not peel
- 3 cups water
- 3/4 cup white wine vinegar
- 1/2 cup water
- 1 Tbsp. sugar
- 2 tea. salt
aDressing: Sweet Tomato Vinaigrette
By á-47
Whisk all ingredients together
- 3 Tbsp. tomato puree
- 1 tea. Worcestershire sauce
- 1 Tbsp. honey
- 1 Tbsp. apple cider vinegar
- 1/3 cup vegetable oil
- 1/2 tea. hot pepper sauce
- 1/2 tea. salt
- 1/4 tea. pepper
Robyn's Chorizo (using a premade chorizo spice mix)
By á-47
Knead well until mixed. Refrigerate 24 hours
- 7 lb. ground pork
- 5 Tbsp. chorizo mix
- 1 Tbsp. + 1 tea. garlic salt
- 1 Tbsp. minced garlic
- 1/2 Tbsp. oregano
- 2 Tbsp. Mexican oregano
- 1/8 tea. cloves
- 1/2 Tbsp. cayenne
- 3/4 cup vinegar
- 1 1/2 cups oil
Chipotle Mac n Cheese
By á-47
Preheat oven to 350 degrees Remove 1 tea
- 1 (7 oz.) can chipotle chiles in adobo sauce
- 1 Tbsp butter
- 1/2 cup funely chopped onion
- 1/2 cup finely chopped green bell pepper
- 1 garlic clove, minced
- 1 Tbsp. flour
- 1 (1.4) can diced tomatoes and green chiles, undrained
- 4 cups hot cooked elbow macaroni (2 cups uncooked)
- 2 cups (8 oz.) shredded sharp chaddar cheese
- 1 cup 1% low fat cottage cheese
- 1 cup 2% milk
- 1/4 cup grated fresh parmesan cheese
- 1 egg, lightly beaten
- 3 Tbsp. dry breadcrumbs
Bread Pudding - Pumpkin Bread Pudding
By á-47
In a medium bowl, combine eggs, sugars, cinnamon, and ginger until smooth
- 3 eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tea. cinnamon
- 1/2 tea. ginger
- 1 cup canned pumpkin
- 1 cup milk
- 1 (14 oz) can evaporated milk
- 2 tea. vanilla
- 2 Tbsp. butter, melted
- 8 slices French bread, cubed
- 1 cup chopped pecans
Corn Wheels, Pickled (Robyn made)
By á-47
Makes 3 qts. corn wheels 1 qt
- 4 ears of corn (2)
- 4 cups apple cider vinegar (1 1/3 cup)
- 2 cups sugar (2/3 cup)
- 6 Tbsp. mustard seeds (2 Tbsp)
- 6 tea. salt (2 tea)
- 6 bay leaves (2)
- 1 large red pepper, cut into thin slices (1/2 small)
- 4 stalks celery, cut into thin slices (1)
- 3 small jalapenos, thinly sliced (1)
Tomatillo Enchilada Sauce
By á-47
In a medium pot of boiling salted water, cook tomatillos, husks removed, until tender (10-15 minutes)
- 1 lb. tomatillos
- 1 cup diced white onion
- 1 garlic clove
- 1 jalapeno, quartered
- 1 cup water
- salt and pepper
- 1 Tbsp. vegetable oil
- 1/4 cup chopped cilantro
- 1 tea. white vinegar
- pinch of sugar
Apricot Spiced Glazed Pork Tenderloin
By á-47
Heat oven to 425 degrees. Line two rimmed bakingshets with nonstick foil
- 1/2 cup apricot preserves
- 1/2 tea chili powder
- 1/2 tea. cumin
- 1/4 tea. crushed red pepper flakes
- 1 Tbsp. cider vinegar
- 2 large sweet potatoes, cut into 1/2" wedges
- 2 tea oil
- 1/2 tea kosher salt
- 1/4 tea pepper
- 1 1/4 lb. pork tenderloin