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Recipes
Sea-Salted Coffee Toffee Bars
By á-47
Preheat oven to 350 degrees
- FIRST LAYER:
- 1 cup (2 sticks) butter, softened
- 1 cup brown sugar, firmly packed
- 1/2 tea. salt
- 2 cups flour
- 1 1/2 tbsp. instant coffee crystals
- SECOND LAYER
- 1 can (14 oz.) sweetened condensed milk
- 2 Tbsp. butter
- 1 tea. vanilla
- 1 1/2 cups whole pecans
- 1/2 to 1 Tbsp. large crystal sea salt
Dip - Jalapeno Artichoke Dip (or pasta sauce)
By á-47
to make recipe as a pasta sauce that serves 2, add 2 more Tbsp
- 1 - 8 oz. pkg cream cheese at room temperature
- 2 Tbsp. heavy cream
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1/2 cup parmesan cheese
- 2 Tbsp. basil, chopped
- 1/4 red onion, diced
- 2 jalapenos, seeds and membranes removed, diced
- 2 cloves garlic, minced
- 1 Tbsp. creole seasoning
- salt and pepper to taste
Chipotle Lime Corn
By á-47
In a large nonstick skillet, heat olive oil over medium
- 2 Tbsp. olive oil
- 1 bunch green onions, thinly sliced
- 1 chipotle chile in adobo, chopped
- 3 1/2 cups corn (fresh or frozen)
- 1 Tbsp. water.
- 1 1/2 Tbsp. lime juice
- salt
- pepper
Green Tomato Sweet Relish
By á-47
makes 6 to 7 half pints or 3-4 pints
- 2 lb. green tomatoes, cored (6 medium)
- 8 oz. cabbage, cored
- 3 medium green bell peppers, quartered and seeded
- 2 medium red bell peppers, quartered and seeded
- 1 large onion
- 2 Tbsp. pickling salt
- 1 1/4 cups sugar
- 1 1/4 cups cider vinegar
- 1/2 cup water
- 2 tea. mustard seeds
- 1 tea. celery seeds
- 1/2 tea. ground turmeric
Salmon - Lemon, Capers, and Rosemary
By á-47
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary
- 4 (6-ounce) salmon fillets
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh rosemary leaves
- 8 lemon slices (about 2 lemons)
- 1/4 cup lemon juice (about 1 lemon)
- 1/2 cup Marsala wine (or white wine)
- 4 teaspoons capers
- 4 pieces of aluminum foil
Smoky-Spicy Tamale Pies
By á-47
Preheat oven to 375 degrees Cook turkey in a large nonstick skillet over med-high heat until browned, stirring t...
- 4 oz. ground turkey
- 1/2 cup chopped onion
- 1/2 cup frozen corn, thawed
- 2 garlic cloves, minced
- 1 tea. chili powder
- 1/2 tea. cumin
- 1/4 tea. ground chipotle chile pepper
- 1 cup red kidney beans, rinsed and drained
- 1 (14.5 oz) can fire-roasted tomatoes with green chiles, undrained
- 1.1 oz. flour (about 1/4 cup)
- 1/4 cup yellow corn meal
- 1/2 tea. baking powder
- 1/8 tea. salt
- 1/4 cup fat-free milk
- 1 egg white
Orange Peel Chicken (P.F. Chang's)
By á-47
Do ahead: To make sauce, heat oil in a small saucepan and saute the garlic and green onions for 1 minute, the add t...
- SAUCE
- 1 Tbsp. vegetable oil
- 2 Tbsp. minced garlic
- 4 green onions, sliced
- 1 cup tomato sauce
- 1 / 4cup sugar
- 2 Tbsp. chili garlic paste
- 1 jalapeno, chopped
- 1 Tbsp. soy sauce
- CHICKEN
- 1 egg, beaten
- 1 cup milk
- 1 cup flour
- 4 boneless, skinless chicken breasts, cut into bite-size pieces
- 1/2 cup vegetable oil
- zest of 1/4 orange, julienned
- Cook rice
Baked Potatoes
By á-47
Scrub potatoes, dry with a paper towel
- Baking potatoes
- Vegetable Oil
- Steak Seasoning
Giardiniera
By á-47
Any fresh vegetables available: carrots, peppers, cherry tomatoes, onions, broccoli, pearl onions, green beans, ca...
- Makes 1 quart:
- 3 cups assorted vegetables, washed and cut into bite-size pieces
- 1 Tbsp. pickling spice
- 2 Tbsp. fresh chopped dill (optional)
- 2 cloves garlic, sliced thin (optional)
Grilled Butter Rum Bananas w/ spiced pecans and ice cream
By á-47
See separate recipe for Chipotle Spiced Candied Pecans
- 1/2 cup butter, plus 2 Tbsp. butter
- 3/4 cup brown sugar
- 3 Tbsp. heavy cream
- 2 Tbsp. dark rum
- 1 tea. ground cinnamon
- 3 large ripebananas, peeled and sliced in half.
- Vanilla ice cream
- Chipotle Spiced Candied Pecans