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Recipes
aDressing - Prickly Pear Lime Dressing
By á-47
In a small mixing bowl, add all ingredients
- Juice and zest of 2 limes
- 1/2 cup prickly pear syrup
- 1/4 cup raspberry vinegar
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. red wine vinegar
- 1 cup canola oil
- 1/4 cup olive oil
- 1/4 cup light corn syrup
- 1/2 jalapeno, finely diced
- 6 basil leaves, finely julienned
Buckaroo Beans for a crown (x-large aluminum lasagna pan)
By á-47
Saute hamburger and add onions and bacon
- 4 small-medium onions, chopped
- 8-10 slices bacon, chopped
- 3 lb. hamburger
- 1 large jar salsa
- 5-7 cans beans (7's better, too soupy with 5 or 6)
- 2 cups chicken bullion
- 1/2 cup molasses
- 1/2 cup brown sugar
- 1/2 cup cider vinegar
- 2 squeezes horseradish mustard
- 1 bottle cocktail sauce
- 1/2 ta. salt
- 1/2 tea. cloves
- 1/2 tea. all spice
- 4 tea. chipotle powder
Green Onion Corn Cakes
By á-47
Preheat oven to 200 degrees
- 1 *8.5 oz) box corn muffin mix (Jiffy)
- 1 large egg
- 2 Tbsp. vegetable shortening, melted
- 3/4 cup whole milk
- 3 Tbsp. chopped green onions
Orange Marmalade (made from store bought marmalade)
By á-47
Combine first 5 ingredients in saucepan
- 1/2 cup honey
- 1/2 cup brandy
- 3 cinnamon sticks
- 3 whole star anise
- 3 - 3 "x1" strips orange peel (orange part only)
- 12 whole cloves
- 1 vanilla bean cut into 3 pieces
- 2 - 14-16 oz. jars orange marmalade
Spaghetti Squash Alfredo
By á-47
Use a jarred Alfredo sauce?
- 1 spaghetti squash (2 23/4 - 3 lbs), halved and seeded
- 1/2 cup (1 stick) butter
- 1/2 cup heavy cream
- 1/2 cup grated good-quality Parmesan cheese, such as Parmigiano-Reggiano
- 1/2 tea. salt
- 1/4 tea. pepper
Salsa de Chile Y Queso (Salsa Cheese Dip)
By á-47
Preheat oven to 425 degrees
- 2 medium fresh poblano or anaheim chile peppers
- 1 Tbsp. olive oil
- 1/2 chup chopped onion (1 medium)
- 2 cloves garlic, minced
- 2 medium roma tomatoes, chopped
- 1 cup half-and-half or light cream
- 1/4 tea. salt
- 1 3 oz. pkg. cream cheese, softened and cut up
- 8 oz. asadero cheese, cut up
Asian Spicy Sweet Mustard
By á-47
Makes 4 - 1 cup servings. Store refrigerated up to 4 weeks
- 1 jar (16 oz) spicy brown mustard
- 12 cup peanut butter
- 3/4 cup hoisin sauce
- 1/2 cup packed brown sugar
Dip - 3 Cheese Artichoke Dip
By á-47
Preheat oven to 350 degrees
- 1 - 8 oz. block cream cheese
- 2 cups mayonnaise
- 1- 14 oz. can artichoke hearts, drained and chopped
- 2 green onions, sliced thin
- 1/2 cup grated Parmesan
- 1 cup shredded Mozzarella
- dash hot sauce, worcestershire
- salt and pepper
aDressing: Lemon Vinaigrertte (Robyn's recipe)
By á-47
Combine all ingredients, except oil
- 1/2 cup olive oil
- 1/4 cup white basalmic vinegar
- 2 Tbsp. Dijon mustard
- 1/4 tea. salt
- 1 tea. pepper
- 3 garlic cloves, minced
- 1 large lemon, juiced
- 1 tea. honey
- Add ins: 2 Tbsp. fresh chopped herbs (chives, parsley, tarragon, oregano, thyme)
Blackberry Lime Compote
By á-47
Topping for cheesecake or mini cheesecake tarts Makes 3 half pints
- 4 cups blackberries
- 3 cups sugar
- 1/4 cup water
- 1 Tbsp. finely shredded lime peel
- 1/2 cup lime juice