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Recipes
Green Beans with Tomatoes & Basil
By á-47
Place green beans in a steamer basket; place in a large saucepan over 1" of water
- 1 1/2 lb. green beans, trimmed
- 1 shallot, halved and sliced
- 1/4 cup butter, cubed
- 3 garlic cloves, minced
- 1 Tbsp. sugar
- 1 Tbsp. lemon juice
- 3/4 tea. salt
- 1/2 tea. dried parsley flakes
- 1/4 tea. pepper
- 3 cups cherry tomatoes, halved
- 2 Tbsp. fresh basil, minced
Tilapia - Five-Spice Tilapia
By á-47
1.Sprinkle both sides of tilapia fillets with five-spice powder
- 1 pound tilapia fillets
- 1 teaspoon Chinese five-spice powder (see Tip)
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons light brown sugar
- 1 tablespoon canola oil
- 3 scallions, thinly sliced
Orange Chili Marmalade
By á-47
Makes about eight 8 oz. jars
- 2 1/4 lbs. oranges (unpeeled), seeded and thinly sliced
- 1 lemon, grated zest and juic of
- 6 cups water
- 3 dried habanero chili peppers (or 6 dried New Mexico chili peppers)
- 9 cups sugar
Alaskan Amber Carnitas
By á-47
Put meat into a Dutch oven
- 4 lb. boneless pork butt, cubed
- 3 cups Alaskan Amber
- 1 1/2 cups water
- 1 tea. pepper
- 12-16 cloves garlic, peeled and mashed
- 1 tea. coriander
- 1/2 tea. cumin
- 1 tea. red pepper flakes
- 2 tea. salt
Jalapeno Poppers w/ Pimento Cheese
By á-47
In a medium bowl, combine cream cheese, mayonnaise, and pimientos, stir well
- 2 oz. cream cheese, softened
- 1 Tbsp. mayonnaise
- 1 (4 oz) jar diced pimiento peppers, drained
- 1 cup shredded sharp cheddar cheese
- 3/4 tea. salt, divided
- 1/4 pepper
- 1/8 tea. garlic powder
- 2 tea. canola oil
- 6 medium jalapenos, halved lengthwise
- 4 strips bacon, cooked and crumbled
- 2 Tbsp. chopped green onion
Puerto Rican Chicken Stew
By á-47
Combine broth, tomato sauce, onion, bell pepper, pepperoncinis, olives, garlic, minced cilantro, vinegar, capers, b...
- 4 cups chicken broth
- 1/2 cup tomato sauce
- 1 onion, chopped
- 1 red bell pepper, diced
- 1/2 cup diced pepperoncinis
- 1/2 cup chopped pimiento-stuffed green olives
- 4 cloves garlic, minced
- 2 Tbsp. minced fresh cilantro
- 1 Tbsp. white wine vinegar
- 1 Tbsp. capers
- 1 bay leaf
- 1 tea. dried oregano
- 1/2 tea. pepper
- 1/2 tea. paprika
- 1/2 tea. ground annatto
- 3 lb. bone-in chicken breasts, skin removed, seasoned with salt
- 1/2 cup dry long-grain white rice
Spinach and Feta stuffed pasta shells
By á-47
Preheat oven to 350 degrees
- 2 - 10 oz. pkgs frozen chopped spinach, thawed
- 10 oz, ricotta cheese
- 1 cup grated parmesan cheese
- 3 1/2 oz. feta cheese
- 2 Tbsp. chopped fresh basil
- 3 garlic cloves, minced
- salt and pepper to taste
- 3 1/2 cups bottled marinara or spaghetti sauce
- 32 jumbo pasta shells, cooked according to package directions
- grated parmesan for garnish
Zucchini Pickles
By á-47
In a large bowl, combine zucchini, onions and pepper; sprinkle with canning salt and cover with cold water
- 8 cups sliced zucchini
- 4 large onions, sliced
- 1 large green pepper, sliced
- 3 Tbsp. canning salt
- 1 qt. white vinegar
- 2 cups sugar
- 2 tea. celery salt
- 2 tea. ground turmeric
- 1 tea. ground mustard
Zucchini Cheddar Biscuits
By á-47
In a large skillet, saute onion in butter until tender
- 1 large onion, chopped
- 1/4 cup butter, cubed
- 2 1/2 cups biscuit/baking mix
- 1 Tbsp. minced fresh parsley
- 1/2 tea. dried basil
- 1/2 tea. dried thyme
- 3 eggs, lightly beaten
- 1/4 cup 2% milk
- 1 1/2 cups shredded zucchini
- 1 cup (4 oz) shredded cheddar cheese
Bagel Pudding
By á-47
Cut bagels into 1/2"-1" cubes
- 3 plain bagels
- 3 eggs
- 1 1/4 cups 2% or whole milk
- 1/2 cup half-and-half
- 1/4 cup sugar
- 1 1/2 tea. cinnamon
- 1 Tbsp. vanilla
- 1/2 cup pecan halves (optional)
- butter