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Recipes
Potatoes - Sliced Baked Potatoes
By á-47
1 Peel potatoes if the skin is tough,otherwise just scrub and rinse them
- 4 Medium even potatoes
- 1 tsp. salt
- 2 to 3 Tbsp. melted butter
- 2 to 3 Tbsp.chopped fresh herbs such as parsley, chives, thyme or sage or
- 2 to 3 tsp. dried herbs of your choice
- 4 Tbsp.grated Chedder cheese
- 1 1/2 Tbsp. Parmesan cheese
Nuts - Roasted Bacon Pecans
By á-47
Combine pecans, butter and bacon, stirring well; spread in a 15x10x1" jelly roll pan
- 2 cups pecan halves
- 2 Tbsp. butter, melted
- 6 slices bacon, chopped
- 2 Tbsp. sugar
- 1/2 tea. salt
Oyster Crackers - Ranch Dill (in oven)
By á-47
Sounds like a great and lower fat snack
- 1 (1 oz) package ranch dressing mix
- 1/4 cup canola or vegetable oil
- 1 t dried dill weed (or to your taste)
- 1/2 t garlic powder (or to your taste)
- salt to taste
- 1 box or bag oyster crackers
Plum-Peach-Apple Crisp from filling I make
By á-47
Preheat oven to 400 degrees
- 1 to 2 pints filling mix
- 2 Tbsp. cornstarch
- one recipe of oatmeal crumble topping
Turkey Cutlets - Rosemary-Lemon Grilled Cutlets with Red-Skinned Potato Wedges
By á-47
Whisk 1/4 cup oil, lemon juice, rosemary and garlic in small bowl
- 1/4 cup olive oil
- 3 Tbsp. fresh lemon juice
- 2 tea. minced fresh rosemary
- 2 garlic cloves, pressed
- 1 1/4 lb. red-skinned potatoes, scrubbed, cut into 1/2" wedges
- 1 1/4 to 1 1/2 lb. 1/3" thick turkey cutlets
Easy Breakfast Strata
By á-47
In a large skillet, cook the sausage, pepper and onion over medium, heat until meat is no longer pink; drain
- 1 lb. bulk pork sausage
- 1 large green pepper, chopped
- 1 medium onion, chopped
- 1 loaf (1 lb) herb or cheese bakery bread, cubed
- 1 cup (4 oz) shredded cheddar cheese
- 6 eggs
- 2 cups 2% Milk
- 1 tea. ground mustard
Dip - Old English Pub Dip
By á-47
In a 1 1/2 qt. casserole stir together cheese, beer, Worcestershire sauce and pepper sauce
- 2 jars (5 oz) sharp Old English cheese spread, softened
- 1 pkg. * oz) cream cheese, softened
- 1 / 3cup beer
- 1 tea. Worcestershire
- 5-6 drops Tabasco
- 4 strips bacon, crisp and crumbled
Tex-Mex Chicken "N" Rice Casserole
By á-47
Preheat oven to 425 degrees
- 1/2 cup chopped onion (1 medium)
- 1 Tbsp. olive oil
- 1 6.9 package chicken-flavor rice and vermicelli mix
- 1 14-oz. can chicken broth
- 2 cups water
- 2 cups chopped cooked chicken (10 oz)
- 1 cup chopped seeded tomato (2 medium)
- 3 Tbsp. canned diced green chile peppers, drained
- 1 1/2 tea. chili powder
- 1 tea. dried basil, crushed
- 1/8 tea. ground cumin
- 1/8 tea. pepper
- 1/2 cup shredded cheddar cheese (2 oz)
BBQ Shrimp (in slow cooker)
By á-47
Saute garlic in 1/4 cup butter in a skillet over medium-high heat 2 minutes or until fragrant and lightly browned
- 6 garlic cloves, pressed
- 1 cup butter, divided
- 1/2 cup Worcestershire sauce
- 1/4 cup fresh lemon juice
- 1/4 cup cocktail sauce
- 1 Tbsp. pepper
- 1 1/2 Tbsp. Old Bay Seasoning
- 2 lb. unpeeled, large raw shrimp (21/25 count)
- 1 lemon, sliced
- hot sauce, optional
Rotisserie - Rosemary-Garlic Grilled Chicken
By á-47
Juice orange and lemon; reserve all juice and citrus rinds
- 1 orange, halved
- 1 lemon, halved
- 1/2 cup packed brown sugar
- 1/2 cup salt
- 6 cloves garlic, peeled
- 1 bay leaf
- 1 roaster chicken (about 7 lb)
- 2 Tbsp. garlic-flavored olive oil
- 1 Tbsp. chopped fresh oregano
- 1 Tbsp. chopped fresh rosemary