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Recipes
Tilapia Piccata
By á-47
Sprinkle fish lightly with salt and dredge in flour on both sides to coat
- 4 tilapia fillets (about 6 oz. each)
- 1/4 cup flour
- 2 Tbsp. olive oil
- 3 Tbsp. butter
- 1/2 cup white wine
- 1/4 cup lemon juice
- 1 Tbsp. capers
- 2 Tbsp. finely chopped fresh parsley
Pork Tenderloin Marinade
By á-47
Marinate pork tenderloin in the mixture for 4-8 hours
- 1 can (6 oz) orange juice concentrate, thawed
- 1/4 cup chicken broth
- 2 Tbsp. fresh rosemary, chopped
- 3 garlic cloves, minced
- 21 Tbsp. olive oil
- 2 Tbsp. rum
- 1/2 tea. salt
- 1/2 tea. pepper
- 2 lb. pork tenderloin
- 1 tea. cornstarch
- 1/4 cup cold chicken broth
Dip - Creamy Jalapeno Popper Dip
By á-47
Preheat oven to 350°. In a small skillet, cook bacon over medium heat until crisp, stirring occasionally
- 4 Wright® Brand Bacon strips, chopped [x] The Perfect Quick Fix Make summer recipes special with fresh, thick slices of Wright® Brand Bacon. See More Recipes >
- 1 package (8 ounces) cream cheese, softened
- 2 cups (8 ounces) shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup 2% milk
- 3 jalapeno peppers, seeded and chopped
- 1 teaspoon white wine vinegar
- 1/3 cup panko (Japanese) bread crumbs
- 2 tablespoons butter
- Tortilla chips
Dip - Baked Pimiento Cheese Dip in slow cooker
By á-47
Toss together cheeses and cornstarch in medium bowl
- 1 (10 oz) block sharp Cheddar cheese, shredded*
- 1 (10 oz) block extra-sharp Cheddar cheese, shredded*
- 1 Tbsp. cornstarch
- 8 bacon slices, cooked and crumbed
- 1/2 small onion, finely grated
- 1 cup mayonnaise
- 2 (4 oz) jars diced pimiento, drained
- 2 tea. Worcestershire sauce
- 1/4 tea. pepper
- Crackers
- tested with Cracker Barrel Sharp and Extra Sharp Cheddar cheeses
BBQ sauce - Carolina Mustard Sauce
By á-47
In a small bowl, whisk together mustard, balsamic vinegar, molasses, worcestershire sauce, and paprika
- 1 cup yellow mustard
- 1/2 cup balsamic vinegar
- 2 Tbsp. molasses
- 1 Tbsp. Worcestershire sauce
- 1 tea. paprika
Potatoes - Campfire Potatoes Packets
By á-47
Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in
- 5 medium potatoes, peeled and thinly sliced
- 1 medium onion, sliced
- 6 tablespoons butter
- 1/3 cup shredded cheddar cheese
- 2 tablespoons minced fresh parsley
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1/3 cup chicken broth
Mixed Berry Jam (made in AZ)
By á-47
Equals 9 cups of mashed berries: 6 - 6 oz
- Makes 6 - 8 oz. jelly jars:
- 4 cups mashed berries
- 4 1/2 Tbsp. RealFruit Classic Pectin
- 3 cups sugar
- Makes 4 - 8 oz. jelly jars
- 2 2/3 cups mashed berries
- 3 Tbsp. RealFruit Classic Pectin
- 2 cups sugar
Potatoes - Potato Gratin with Green Chile
By á-47
Preheat oven to 375 degrees
- 6 russet potatoes, peeled and sliced thin
- 1 clove garlic, peeled and sliced in half
- 1 cup grated Gruyere cheese
- 2-3 whole Hatch green chiles, peeled and seeded
- 3 cups heavy cream
- salt and pepper
- 3 Tbsp. fresh chives, minced
Individual Meat Pies
By á-47
Plaec steak in a large zip-lock bag; add flour
- 1 1/2 lb.boneless beef top sirloin steak, cut into 3/4" pieces
- 1/4 cup flour
- 1/4 cup vegetable oil
- 2 Tbsp. butter
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 clove garlic, minced
- 3 cups plus 3 Tbsp. water, divided
- 3 beef bouillon cubes
- 1 tea. salt
- 1 tea. pepper
- 1 tea. dried thyme
- 1 tea. garlic salt
- 1 tea. worchestershire sauce
- 1 1/2 cups 1/2" diced red potato
- 1 Tbsp. cornstarch
- 1 (10 oz) pkg. frozen peas and carrots, thawed and drained
- 1 recipe drop Buttermilk biscuits
- DROP BUSCUITS
- 2 cups baking mix
- 1/2 cup yellow cornmeal
- 1/2 tea. garlic powder
- 1/2 cup shredded cheddar cheese
- 1 cup whole buttermilk
Mini Spinach & Pepperoni Frittatas
By á-47
In a small bowl, combine the first 8 ingredients
- 1 cup ricotta cheese
- 3 / 4cup grated Parmesan cheese
- 2/3 cup chopped fresh mushrooms
- 1 pkg. (10 oz) frozen chopped spinach, thawed and squeezed dry
- 1 egg
- 1/2 tea. dried oregano
- 1/4 tea. salt
- 1/4 tea. pepper
- 24 slices pepperoni