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Recipes
Potatoes - Hatch Chile Potato Casserole (baked in cast iron skillet)
By á-47
In a large cast-iron skillet set on medium-low heat, melt 2 Tbsp
- 1 medium yellow onion, diced
- 2 Hatch chiles, diced (or Anaheim if you can't find Hatch)
- 4 Tbsp. butter, divided
- 2 cloves garlic, minced
- 1 tea. cumin
- 2 tea. salt
- 1 tea. pepper
- pinch cayenne pepper
- 2 lb. russet potatoes, peeled and cut into small dice
- 1 cup heavy cream
Dip - Mexican Cheese Dip
By á-47
Heat oil in a skillet and saute onion until soft
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- 1 cup shredded Mexican Blend
- 2 cups tomatoes, small diced
- 1/4 cup cilantro, small chopped
- 2 cups black beans, drained and rinsed
- 1 yellow onion, small diced
- 1 Tbsp. olive oil
- 1-2 jalapenos, small dice
- 2 Tbsp. taco seasoning
French Toast - Marmalade French Toast Casserole
By á-47
Makes 12 servings. Cut in half for an 8x8 baking dish
- 3 Tbsp. butter, softened
- 1 (16 oz) sourdough French bread loaf, cut into 24 slices
- cooking spray
- 1 (12 oz) jar orange marmalade*
- 2 3/4 cups milk
- 1/3 cup sugar
- 1 tea. vanilla
- 1/4 tea. nutmeg
- 6 eggs
- 1/3 cup finely chopped pecans
- can substitute grapefruit or mixed fruit marmalade
Mini Upside Down Pineapple Cakes
By á-47
Preheat oven to 350 degrees
- cooking spray
- 2 20-oz. cans pineapple chunks
- 1/3 cup butter, melted
- 2/3 cup packed brown sugar
- 12-13 maraschino cherries, cut in half
- 1 18 1/4-oz. package yellow or pineapple flavored cake mix
Dressing Muffins
By á-47
Stale bread on a baking sheet in a 250 degree oven for 1 hour; remove bread and increase temp
- 8 cups cubed French bread
- softened butter
- 2 cups chicken broth
- 3 3eggs
- 1/2 cup milk
- 1 cup diced onion
- 1 cup diced celery
- 3 Tbsp. butter
- 1/4 cup chopped fresh parsley
- 2 Tbsp. minced fresh sage
- 1 tea. salt
- 1 tea. pepper
Tomatoes in Spiced Balsamic Vinaigrette
By á-47
Combine green onions, jalapeno and tomatoes
- 1/2 cup thinly sliced green onions
- 1 Tbsp. jalapeno, seeded and minced
- 8 medium tomatoes, each cut into 6 wedges (about 2 1/2 lbs)
- 1 1/2 tbsp. olive oil
- 1/4 cup grated peeled fresh ginger
- 1 Tbsp. ground cumin
- 1 Tbsp. black pepper
- 2 tea. paprika
- 1 tea. ground turmeric
- 4 garlic cloves, minced
- 3/4 cup balsamic vinegar
- 3 Tbsp. brown sugar
- 1 tea. salt
Tortillini Soup #2
By á-47
In a large saucepan, cook beef over medium heat until no longer pink; drain
- 1 lb. ground beef
- 3 1/2 cups water
- 1 can (28 oz.) diced tomatoes, undrained
- 1 can (10.5 oz) condensed French onion soup, undiluted
- 1 pkg. (9 oz) frozen cut green beans
- 1 pkg (9 oz) refrigerated cheese tortellini
- 1 medium zucchini, chopped
- 1 tea. dried basil
Cole Slaw - Southwest Style
By á-47
Heat large cast iron skillet over high heat
- 1 ear fresh corn, shucked
- 1 fresh jalapeno
- 1 (10 oz) pkg. finely shredded green cabbage
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1/2 cup fresh lime juice
- 2 Tbsp. honey
- 1 clove garlic, minced
- 1 tea. salt
- 1/4 tea. cumin
- 1/4 tea. pepper
Pinto Bean Salad with Spiced Molasses Dressing
By á-47
Place tomatoes in a medium saucepan and cover with water
- 1/2 cup sun-dried tomatoes )not in oil)
- 1 clove garlic
- 1/2 cup molasses
- 2 1/2 Tbsp. cider vinegar
- 2 tea. olive oil
- 1 tea. dry mustard
- 1 1/2 tea. minced chipotle pepper in adobo sauce (optional)
- salt and pepper, to taste
- 2 15-oz. cans pinto beans, rinsed
- 1 green bell pepper, diced
- 1 small red onion, diced
Chinese-Style Mustard Dipping Sauce
By á-47
2 recipes here. Chinese Style Dipping Sauce and Creamy Mustard Sauce
- CHINESE STYLE MUSTARD DIPPING SAUCE
- 2 Tbsp. Chinese mustard powder
- 2 Tbsp. water
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. soy sauce
- 2/3 cup Dijon mustard
- 1 cup honey
- 1 tea. sesame oil
- CREAMY MUSTARD SAUCE
- 1 Tbsp. butter
- 1 Tbsp. flour
- 1 Tbsp. ground mustard
- 1/3 cup water
- 1/3 cup vinegar
- 1/4 cup sugar
- 1/3 cup mayonnaise