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Recipes
Tortilla Soup
By á-47
Quick fix. top with any or all of the following: grated pepper jack cheese, diced avocados, sour cream, chopped fr
- 1 lb. (2 large) boneless chicken breasts, halved crosswise to form two thin cutlets
- 1 1/2 Tbsp. olive oil, divided
- 1/2 tea. salt
- 1 Tbsp. chili powder
- 1 large onion, cut into medium dice
- 4 large cloves garlic, crushed
- 2 Tbsp. canned chipotle peppers in adobo sauce, minced
- 2 qts. chicken brown
- 1 14.5 oz. can diced fire-roasted tomatoes
- 2 cans black beans, not drained
- 6 oz. tortilla strips
- 1 line, cut into 8ths
Orzo Salad -2
By á-47
Cook orzo according to package directions
- 1 lb. orzo
- 1 pint grape tomatoes, chopped
- 1 bell pepper, chopped
- 1.2 cup sliced black olives
- 2 Tbps. fresh basil, chopped
- 2 Tbsp. frsh parsley, chopped
- 1/2 cup lemon juice
- salt and pepper, to taste
- 1 1/2 tea. dried oregano
- 1/4 - 1/3 cup olive oil
- 4 - 8 oz. fetta cheese (depending on preference)
Dip - Hot Kielbasa Dip
By á-47
In a 1 1/2 qt. microwave-safe bowl, heat the cream cheese, uncovered, on high for 1 minute
- 1 pkg. (8 oz) cream cheese
- 1/2 cup sour cream
- 1/3 cup milk
- 1 Tbsp. Mayonnaise
- 1/2 tea. Worchestershire sauce
- 1/2 lb. fully cooked kielbasa or polish sausage, finely chopped
- 1/2 cup sliced green onions, divided
- 1/4 cup grated Parmesan cheese
- .
- Crackers or Raw Veggies
Alaskan ESB Sweet Potato Pie
By á-47
Crust: combine dry ingredients
- 2 3/4 cups hot mashed sweet potatoes
- 4 Tbsp. butter
- 1 1/2 cups brown sugar
- 1/2 tea. salt
- 1/2 tea. allspice
- 1 tea. ginger
- 4 eggs
- 1 cup Alaskan ESB
- 1/2 cup powdered milk
- 1 cup buttermilk
- .
- CRUST
- 1 1/4 cups flour
- 1/4 cup sugar
- 1/2 tea salt
- 6 Tbsp butter (cold)
- 1/2 tea. almond extract
- 2 Tbsp Alaskan ESB
- 1 Tbsp. cold water
Butter - Dijon Mustard Butter
By á-47
Great on veggies (asparagus, beans, cauliflower and broccoli)
- 1 large clove garlic, minced
- 1 tea. drained capers, rinsed
- 1/8 tea. salt
- 1/8 tea. pepper
- 1/2 cup softened butter
- 1/4 cup Dijon Mustard
- 3 Tbsp. chopped fresh basil (or 1 Tbsp. dried)
Dip - Cheesy Sausage
By á-47
In a large saucepan, cook beef and sausage over medium, heat until no longer pink; drain
- 1 lb. ground beef
- 1 lb. bulk pork sausage
- 2 Tbsp. flour
- 1 can (10 1/4 oz) condensed cream of mushroom soup, undiluted
- 1 can (10 oz) diced tomatoes and green chilies, undrained
- 1 medium onion, chopped
- 1 Tsp. garlic powder
- 2 lb. Velveeta, cubed
- tortilla chips
Bacon Wrapped BBQ'd steaks
By á-47
In zip-lock, combined first 6 ingredients (thru salt and pepper)
- 1/4 cup oil
- 2 Tbsp. worchestershire sauce
- 1 garlic clove, mminced
- 1/2 tea. onion powder
- 1/2 tea. each salt and pepper
- 1 lb. beef top sirloin steak (1" thick)
- 4 bacon strips
- Lemon-Pepper seasoning
- .
- GLAZE
- 1/2 cup bbq sauce
- 1/2 cup steak sauce
- 1/2 cup honey
- 1 Tbsp. molassas
Meatballs - BBQ Cheddar
By á-47
Heat oven to 375 degrees. Combine tomatoes, 3/4 cup BBQ sauce and onion powder in slow cooker; cover with lid
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 1/2 cups BBQ sauce
- 1/2 tea. onion powder
- 2 lb. extra-lean ground beef
- 2 eggs
- 25 saltine crackers, finely crushed (about 1 cup)
- 1 cup shredded sharp cheddar cheese
Cheddar and Black Pepper Biscuits
By á-47
Preheat oven to 400 degrees
- 2 cups flour
- 1 Tbsp. baking powder
- 1/2 tea. salt
- 1/2 tea. baking soda
- 1/2 tea. ground black pepper
- 1/2 cup shredded extra sharp cheddar cheese
- 3 Tbsp. chilled butter, cut into small pieces
- 1 cup buttermilk
- cooking spray
Pork Tendloin - Adobado de Puerco style
By á-47
Combine all the ingredients except pork in a blender, adding chili powder 1-2 tablespoons at a time to obtain a thi...
- 1/4 cup olive oil
- 3/4 cup red wine vinegar
- 4-6 cloves garlic, minced
- 1 tea. oregano
- pinch of cumin
- 1/2 cup Santa Cruz Chili Powder
- 1 1/2 - 2 lb. pork tenderloin, sliced 1" thick