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Recipes
Beets - Pickled Beets
By á-47
Wash beets. Cut off beet tops, leaving 1" of stems; trim root ends
- 3 lb. small (2" diameter) whole beets
- 2 cups vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tea. whole allspice
- 6 whole cloves
- 3 " piece of stick cinnamon
aDressing: Fresh French Dressing
By á-47
Combine all in blender. Season with salt and pepper to taste
- 2 medium tomatoes, halved and seeded
- 1/4 cup olive oil
- 2-3 Tbsp. red wine vinegar
- 2 Tbsp. tomato paste
- 1 Tbsp. snipped frash tarragon
- 2 tea. Dijon mustard
Sweet Potatoes - Chipotle sweet potatoes and spiced apple puree
By á-47
In an ungreased 7x11 dish, toss apples, lemon juice, honey, butter, 1/2 tea
- 2 large tart apples, peeled and quartered
- 1/4 cup lemon juice
- 1/4 cup honey
- 2 Tbsp. butter, melted
- 1 1/2 tea. salt, divided
- 1/4 tea. Chinese five-spice powder
- 4 lb. sweet potatoes (about 6 large) peeled and quartered
- 1/4 cup milk, warmed
- 2 tea. minced chipotle peppers in adobo sauce
- 1 / 4tea. pepper
Piccata Chicken Gratin
By á-47
Zest the lemon, mince 2 teaspoons and set aside
- 1 lemon
- 6 skinles boneless chicken thighs
- 2 large cloves garlic, minced
- 3/4 tea. dried rosemary, crushed
- 2 tea. minced fresh thyme
- 2 Tbsp. olive oil
- nonstick cooking spray
- 1/3 cup chicken broth
- 1/4 tea, salt
- 1/4 tea. pepper
- .
- TOPPING
- 1/2 cup fresh breadcrumbs
- 1 Tbsp. minced fresh parsley
- 2 tea. minced fresh thyme
- 1 Tbsp. capers, drained
- 2 tea. lemon zest
- 2 Tbsp. olive oil
Dip - Slow Cooker Queso Dip
By á-47
1. Brown beef in a large pan or skillet over medium-high heat until no longer pink
- 2 pounds cheddar cheese, cubed
- 1 pound ground beef
- 1 (10 oz.) can fire-roasted tomatoes
- 1 (10 oz.) can diced tomatoes and green peppers
- 1 (7 oz.) can green chiles
- 1/2 (8 oz.) package cream cheese, softened
- tortilla chips
Sweet Potatoes - Savory Sweet Potatoes
By á-47
Prepare a dipping sauce with 1 tea
- 1 tea. soy sauce
- 1 tea. asian chili-garlic sauce
aDressing: Dijon Balsamic
By á-47
Combine all ingredients, stirring to blend
- 4 tea. Dijon mustard
- 2 tea. soy sauce
- 1 tea. balsamic vinegar
- 3/4 tea. dried oregano
- 3/4 tea. dried tarragon
- 3/4 tea. dried basil
- pepper to taste
- juice of 1 lemon
- 3 Tbsp. extra virgin olive oil
Mince Tartlets
By á-47
In a large bowl, use an electric mixer to blend the cream cheese and 1 cup butter until smooth
- PASTRY
- 1 8 oz. block cream cheese
- 1 cup (2 sticks) butter, plus 2 Tbsp. melted
- 1/4 cup sugar
- 1 tea. vanilla
- 1 3/4 cups flour
- 1/4 tea. salt
- FILLING
- MIncemeat
Spanish Style Noodles with Chicken and Sausage
By á-47
Bring water to boil. Season chicken and sausage with 2 teas
- 3/4 lb. skinless, boneless chicken thights, cut into 1/2" chunks
- 1/2 lb. sweet or hot Italian sausage, cut into 1/2" chunks
- salt and pepper
- 1 tea. dried oregano
- 1/3 cup extra-virgin olive oil
- 2 medium onions, diced
- 3 cloves garlic, chopped
- 2 bay leaves
- 3/4 cup tomato puree
- 12 oz. spaghetti, broken into 3 inch pieces
- Grated parmesan cheese
Chicken Tidebits, Tangy
By á-47
Melt butter and oil in a pan, add the remaining ingredients, except the3 chicken, and simmer for 5 minutes
- 3 Tbsp butter
- 1 Tbsp. sesame oil
- 1 tea. cayenne
- 1/2 cup Dijon mustard
- 1/3 cup cider vinegar
- 2 Tbsp. brown sugar, firmly packed
- 3 Tbsp. honey
- 1 Tbsp. soy sauce
- 2 lb. boneless chicken breast, skinned and cut into 1" cubes