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Recipes
Brussels Sprouts - Lemony sprouts
By á-47
Cut an "X" in the core of each brussels sprout
- 1 1/2 lb. fresh brussels sprouts (about 2 1/2 cups) trimmed
- 1 tea. lemon juice
- 1/8 tea. salt
- 1/8 tea. pepper
- 1/3 cup butter, cubed
- 2 garlic cloves, minced
Lasagna Soup
By á-47
Bring large pot of salted water to a boil
- salt
- 8 oz. lasagna noodles, broken into pieces (about 10 noodles)
- 1 Tbsp. olive oil, plus more for drizzling
- 1 onion, chopped
- 1/2 lb. hot or sweet Italian sausage, casings removed
- 3 cloves garlic, chopped
- 1 tea. dried oregano
- 2 Tbsp. tomato paste
- 4 cups chicken broth
- 1 - 15 oz. can crushed tomatoes
- 1/2 cup chopped fresh basil
- 1/3 cup grated parmesan cheese (plus more for sprinkling if desired)
- 1/4 cup heavy cream or half-and-half
- Ricotta cheese, for topping
Hamburger - Salisbury Steak w/ cream of mushroom soup
By á-47
In a bowl, combine the egg, bread crumbs, 1/4 cup soup and onion
- 1 egg
- 1/3 cup dry bread crumbs
- 1 can condensed cream of mushroom soup, undiluted, divided
- 1 / 4cup finely chopped onion
- 1 lb. ground beef
- 1/2 cup milk
- 1/4 tea. browning sauce, optional
- 1/4 tea. salt
- 1 1/2 cups sliced fresh mushrooms
Cocktail Sausage - Jelly Sausage Bites
By á-47
In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside
- 2 to 2 1/2 lb. uncooked pork sausage links, cut into 1" pieces
- 1 cup jelly
- 2 Tbsp. soy sauce
- 1 Tbsp. Dijon mustard
Waffles - Club Soda Waffles
By á-47
Combine all ingredients, adding more club soda if needed for thick but flowable batter
- 2 cup biscuit baking mix
- 1 egg, beaten
- 3 Tbsp. vegetable oil
- 1 1/2 cups club soda
Tartlets - Salmon Mousse Tartlets
By á-47
Beat cream cheese, seafood seasoning and lemon juice until smooth in a large bowl
- 1 pkg. (8 oz) cream cheese, softened
- 1 1/2 tea. seafood seasoning
- 1 tea. lemon juice
- 1 pouch (6 oz) boneless skinless pink salmon
- 1 pkg. (1.9 oz) frozen miniature phyllo tart shells
Death By Carmel Bars
By á-47
Combine first 4 ingredients in a large bowl; stir well
- 3 cups firmly pakced brown sugar
- 2 cups unsalted butter, melted
- 3 large eggs, lightly beaten
- 1 Tbsp. vanilla
- 4 cups flour
- 1 cup uncooked regular oats
- 1 tea. baking powder
- 1/2 tea. baking soda
- 3/4 tea. salt
- 6 (2.07 oz) Snickers, chopped
- 1 (14 oz) can dulce de leche
Chicken Kiev
By á-47
Serve with Rice Pilaf Amandine (see recipe under Rice/Pasta)
- 2 sticks butter, softened
- 3 Tbsp. finely chopped fresh tarragon
- 3 Tbsp. finely chopped fresh parsley
- 3 Tbsp. finely chopped fresh chives
- 2 tea. finely chopped fresh thyme
- salt and pepper
- 6 small skinless, boneless chicken breasts (about 2 1/4 lb)
- 1 cup flour
- 4 eggs
- 1 Tbsp. dijon mustard
- 2 cups panko bread crumbs
- vegetable oil, for frying
Pork Tenderloin - Southern style with chow-chow sauce
By á-47
Preheat grill to medium-high
- FOR THE PORK
- 2 Tbsp. chili powder
- 1 tea salt
- 1 tea pepper
- 1 tea garlic powder
- 1/2 tea. dried thyme
- 1/4 tea. cayenne
- 1 Tbsp. vegetable oil
- 1 pork tenderloin, trimmed (about 1 1/2 lb)
- FOR THE CHOW-CHOW SAUCE
- 1/2 cup prepared yellow mustard
- 1/4 cup chopped yellow onion
- 3 Tbsp. honey
- 2 Tbs[. sweet pickle relish
- 2 Tbsp. cider vinegar
- 2 tea. worcestershire sauce
- salt to taste
Chicken Breasts - Raspberry Dijon Glazed (or Marmalade)
By á-47
Mix sauce ingredfients together until incorporated and set aside
- SAUCE:
- 1 clove garlic, minced
- 1 tea. oilive oil
- 1/2 cup high-grade balsamic vinegar
- 1/2 cup seedless raspberry jam (blackberry, plum or orange marmalade also work)
- 1 Tbsp. Dijon mustard
- CHICKEN:
- 1 lb. chicken breasts (about 3 medium)
- 1 medium onion, minced
- 2 Tbsp. seasoning salt
- olive oil