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Recipes
French Toast - Waffled French Toast
By á-47
Combine all ingredients. Dip bread in egg mixture
- 6 slices Cinnamon Raisin bread (or thick slices Texas Toast)
- 3/4 cup milk
- 2 eggs
- 1 Tbsp. sugar
- 1 Tbsp. butter, melted
- 1/4 tea. salt
Squash Harvest Soup
By á-47
In a large saucepan or dutch oven, saute the onion in the oil until tender, about 4 minutes
- 1 1/2 cups chopped onion
- 1 Tbsp. vegetable oil
- 4 cups mashed cooked butternut squash
- 3 cups chicken broth
- 2 cups unsweetened applesauce
- 1 1/2 cups milk
- 1 bay leaf
- 1 Tbsp. lime juice
- 1 Tbsp. sugar
- 1 tea. curry powder
- 1/2 tea. cinnamon
- 1/2 tea. salt
- 1/4 tea. pepper
- 1/4 tea. nutmeg
Dip - Hot Cheesy Spinach Dip
By á-47
Cut the cheese into small chunks
- 1/2 lb. Hot Pepper Jack cheese
- 1 lb. Monterey Jack cheese
- 10 oz. frozen chopped spinach
- 2 oz. pimento peppers
- 1 medium chopped onion
- 1 cup milk
- 1/2 tea. garlic powder
- 1/8 tea. salt
- 12 tea. pepper
- 1 cup sour cream
Orange Marmalade Bread
By á-47
Cream margarine and sugar until light and fluffy
- 1/2 cup margarine, softened
- 1/2 cup brown sugar, packed
- 2 eggs
- 1 (10 oz) jar orange marmalade
- 2 3/4 cups flour
- 2 tea. baking powder
- 1 tea. salt
- 1/2 tea. baking soda
- 1/2 cup orange juice, unsweetened
- 1/2 cup chopped nuts
Bread Pudding - Peachy-Maple
By á-47
Preheat oven to 350 degrees
- 1 lb. brioche or challah bread, cut intio 1" pieces (12 cups)
- 5 Tbsp. butter
- 2 large ripe peaches, pitted and cut into 1/2" pieces
- 1 cup sugar, plus 2 Tbsp. for topping
- 1/4 cup peach schnapps (optional)
- 4 large eggs, beaten
- 3 cups milk
- 1/2 cup grade A maple syrup
- Whipped cream or vanilla ice cream for serving (optional)
Jalapeno Marmalade Sauce
By á-47
Mix all ingredients and store in the marmalade jar in refrigerator for 2 days
- 1 (8 oz) jar orange marmalade
- 2 medium jalapenos, seeded and minced
- 1 Tbsp. apple cider vinegar
- 1 tea. salt
Saltine Cracker Candy
By á-47
Preheat oven to 350 degrees
- 35 saltines
- 1 cup butter, cubed
- 1 cup packed brown sugar
- 2 cups (12 oz) semisweet chocolate chips
- 1 cup chopped pecans, toasted
Rosemary Biscuits (Emeril's)
By á-47
Preheat the oven to 450 degrees
- 1 cup flour, plus extra for dusting
- 1 tea. baking powder
- 1/2 tea. salt
- 1/8 tea. baking soda
- 3 Tbsp. cold butter, cut into small pieces
- Tbsp. minced fresh rosemary (or 1 tea. dried)
- 1/2 to 3/4 cup buttermilk
Apple Galette
By á-47
Variation: Caramel Apple Galette: Replace the apricot jam with jarred dulce de leche
- 1 refrigerated pie dough 11" round
- 3 baking apples, sliced, peeled and cored
- 2 Tbsp. brown sugar
- 2 Tbsp. apricot jam
- 2 Tbsp. melted butter
Dip - Emeril's Con Queso
By á-47
Heat oil in medium saucepan over medium heat until hot, about 1 minute
- 2 Tbsp. vegetable oil
- 1 cup yellow onion, chopped
- 1 tea. Emeril's Original Essence
- 1 cup tomato, seeded and chopped
- 1 tea. minced garlic
- 8 oz. white Cheddar cheese, shredded
- 8 oz. Monterey Jack cheese, shredded
- 1 cup canned mild green chiles, chopped
- 3 Tbsp. sour cream
- 1 tea. white pepper
- 1/4 tea. salt