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Recipes
Bourbon BBQ Sauce
By á-47
Bring ingredients to a boil
- 1 cup ketchup
- 1/4 cup chicken broth
- 2 shots (about 1/4 cup) bourbon
- 3 Tbsp. Worcestershire
- 3 Tbsp. grown sugar
- 3 Tbsp. cider vinegar
- 2 cloves garlic, minced
- coarse black pepper
Chicken - Grilled Chicken Breasts under Bricks
By á-47
Rinse chicken breasts under cold water, then blot dry with paper towels
- 4 boneless, skinless chicken breast halves
- 1 tea. coarse salt
- 1 tea., pepper
- 1/2 - 1 tea. red pepper flakes
- 1 Tbsp. chopped garlic
- 1 Tbps. chopped fresh rosemary
- juice of 1 lemon
- 1/4 cup olive oil
- 4 bricks, wrapped in foil
Marinade - Orange-Rosemary
By á-47
great for a pork marinade
- 1/2 cup orange juice
- 2 Tbso, salad oil
- 2 Tbsp. dry white wine
- 2 Tbsp. worcestershire sauce
- 1 Tbsp. snipped fresh rosemary
- 1 Tbsp. light molasses
- 2 tea. sugar
- 1/4 tea. salt
- 1/8 tea. pepper
Pasta with Pumpkin Sauce
By á-47
Cook pasta adding broccoli 3 minutes before pasta will be done
- 1 lb. radiatore pasta
- 1 1/2 cups broccoli florets
- 8 oz. turkey breakfast sausage, removed from casing
- 1 tea. pumpkin pie spice
- 1 1/4 cups half and half
- 1 cup canned cooked pumpkin
- 2 Tbsp. brown sugar
- 1/4 tea. salt
Chile-Corn Custard Squares
By á-47
Heat 1 1/2 Tbsp. oil in heavy large skillet over medium-high heat
- 3 1/2 Tbsp. vegetable oil, divided
- 1 large onion, finely chopped
- nonstick vegetable oil spray
- 1/4 cup flour
- 1/4 cup cornmeal
- 1/2 tea. baking powder
- 1/4 tea. salt
- 1 egg
- 2/3 cup shredded Mexican cheese blend
- 1/2 cup canned creamed corn
- 2 Tbsp. minced seeded jalapeno
- Tomato salsa for garnish
Dip - Warm Smoky Cheese Dip (Small Crock Pot)
By á-47
In a large, heavy saucepan over high heat, bring beer and water to a boil, stirring to dissipate foam from the beer
- 1 12 oz. bottle honey-flavored lager beer or wheat ale
- 1/2 cup water
- 1 large chipotle chile in adobo sauce (seeded, minced)
- 1-2 tea. adobo sauce from can
- 2 tea. minced garlic
- 1/2 tea. cumin
- 2 pkg. (8 oz) shredded four-cheese blend
- 3 Tnsp. flour
- 3 Tbsp. fresh lemon or lime juice
Rosemary Chicken in Herb Vinaigrette
By á-47
Prepare Herb Vinaigrette: blend mustard, wine, garlic, vinegar and worcestershire in blender or deep bowl of electr...
- Herb vinaigrette:
- 1 1/2 Tbsp. whole grain Dijon mustard
- 1/2 cup dry white wine
- 2 cloves garlic, minced
- 1/2 cup rice vinegar
- 1 Tbsp. worcestershire sauce
- 1/2 cup olive oil
- 1 /.2 cup corn oil
- salt and pepper to taste
- 6 chicken breast halves, skinned and boned
- 1/3 cup fresh finely chopped rosemary leaves
- 1/3 cups fresh finely chopped marjoram leaves
- salt and pepper to taste
Breasts - Sweet & Sour Orange Chicken
By á-47
In a cup, stir together marmalade, lemon juice, soy sauce and cornstarch
- 1/3 cup orange marmalade
- 3 Tbsp. lemon juice
- 3 Tbsp. soy sauce
- 1 1/2 tea. cornstarch
- 2 tea. olive oil
- 1 lb. chicken breast tenders
- 1/8 tea. salt
Kielbasa and Cabbage Soup
By á-47
Coat a 5 qt. pot or Dutch oven with nonstick cooking spray
- 1 lb. Polish kielbasa, cut into 1/2" cubes
- 1 pkg. (16 oz) coleslaw mix (shredded green cabbage and carrots)
- 3 cans (14.5 oz each) beef broth
- 1 can (12 oz) beer
- 1 cup water
- 1/2 t3a. caraway seeds
- 2 cups French's French Fried Onions, divided
Corn - Skillet Mexican Corn
By á-47
In a large skillet, melt butter over medium-high heat
- 2 Tbsp. butter
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 (16 oz) pkg. frozen whole kernel corn, thawed
- 1/2 tea. ground chipotle pepper
- 1/4 tea. cumin
- 1/4 tea. ground coriander
- 1 / 4tea. salt