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Recipes
16 Bean Mexican Tomato & Chorizo Stew
By á-47
Rinse beans and place in a large saucepan
- 1 pkg. (16 oz) Goya 16 bean soup mix
- 1 large onion, chopped
- 2 ribs celery, sliced
- 2 large carrots, peeled and diced
- 4 cloves garlic, chopped
- 1 can (14 1/2 oz) chicken broth
- 1 can (14 1;l2 oz) Del Monte Zesty Chili Style diced tomatoes
- 4 oz. cured chorizo, chopped
- 2 cups water
- 3/4 tea. salt
- 1/2 cup cilantro, chopped
- Tortilla chips and sour cream (optional)
Squash - Roasted Butternut Squash medley
By á-47
Heat oven to 425 degrees. Cook an stir bacon in large skillet until crisp
- 4 slices bacon, chopped
- 3 Tbsp. Balsamic Vinaigrette dressing
- 1 tea. Dijon mustard
- 1 tea. sugar
- 1 butternut squash, peeled*, cut into 3/4" cubes (about 3 cups)
- 1/2 lb. freshly green beans, trimmed
- 2 red peppers, quartered
- 1 onion, cut into 6 wedges
- for easier peeling, pierce squash in several places with fork and microwave on HIGH 3 minutes, to soften.
aDressing: Red Wine Vinaigrette
By á-47
Whisk all ingredients together
- 1/3 cup olive oil
- 3 Tbsp. red wine vinegar
- 1 Tbsp. Dijon mustard
- 1 1/2 Tbsp. sugar
- 1/2 tea. salt
- 1 clove garlic, minced
Chicken Chili Cheese Cups
By á-47
Heat oven to 350 degrees. In a small bowl, whisk together the eggs, cream, salt, and pepper
- 2 eggs
- 1/2 cup heavy whipping cream
- 1/4 tea. salt
- 1/8 tea. pepper
- 1 cup cooked chicken, finely diced
- 1 (4 oz) can diced green chilies
- 2 Tbsp. finely chopped cilantro
- 1/2 cup shredded Monterey Jack
- 30 mini phyllo shells
Oyster crackers -Dill Ranch + more flavors (in crock pot)
By á-47
Put oyster crackers into the crock pot
- 1 - 16 oz. pkg. oyster crackers
- 1/4 cup vegetable oil
- 4 Tbsp. butter, melted
- 1 Tbsp. worcestershire sauce
- 1/4 tea. cayenne pepper
- 1/2 tea. salt
- 1 tea. pepper
- 1/2 tea. garlic powder
- 1/2 tea. onion powder
- 1 tea. parsley, crumbled
- 1/2 tea. Italian seasoning
- 1 tea. dill weed
- 1 pkg. ranch dressing mix
- parmesan to taste
Raspberry-Lemon Trifles (just angelfood cake, berries, cream and lemon curd)
By á-47
Using a wet serrated knife, cut the angel food cake into 3/4" cubes
- 1/2 (about 7 oz) store-bought angel food cake
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 10-oz. jar lemon curd (3/4 cup)
- 2 Tbsp. orange juice
- 1 pint fresh raspberries (2 cups)
- 1 Tbsp. granulated sugar
Presto Vegetable Beef Soup
By á-47
Uses refrigerated beef roast au jus
- 1 pkg. (17 oz) refrigerated beef roast au jus
- 1 cans (14.5 oz) Italian diced tomatoes, undrained
- 1 pkg. (16 oz) frozen mixed vegetables
- 5 1/2 cups water
- 1/4 tea. salt
- 1 1/2 cups uncooked mini penne pasta
Corn - Grilled corn Salad
By á-47
Grill corn turning every 3-4 minutes until charred in spots, about 15 minutes
- 2 ears fresh corn
- 1/2 cup grape tomatoes, halved
- 1 small avocado, cubed
- 2 Tbsp. fine chopped cilantro
- 1 green onion, thinly sliced
- 2 tbsp. olive oil
- juice from 1 small lime
- salt and pepper
Ground Beef Snack Quiches
By á-47
Tastes great with ground beef, but can also substitute bacon, ham, ground pork or sausage
- 1/4 cup ground beef
- 1/8 - 1/4 tea. garlic powder
- 1/8 tea. pepper
- 1 cup bisquick
- 1/4 cup cornmeal
- 1/4 cup cold butter
- 2-3 Tbsp. boiling water
- 1 egg
- 1/2 cup half-and-half
- 1 Tbsp. chopped green onion
- 1 Tbsp. chopped sweet red pepper
- 1/8 - 1/4 tea. salt
- 1/8 - 1/4 tea. cayenne pepper
- 1/2 cup finely shredded cheddar cheese
Herbed Cherry Tomatoes
By á-47
place tomatoes in a medium bowl; set aside
- 1 pint cherry tomatoes, halved
- 1/4 cup vegetable oil
- 3 Tbsp. cider vinegar
- 1/4 cup minced fresh parsley
- 1 1/2 tea. minced fresh basil
- 1 1/2 tea. minced fresh oregano
- 1/2 tea. salt
- 1/2 tea. sugar