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Recipes
All-In-One Breakfast
By á-47
half recipe = 8" square pan
- 6 english muffins, split
- 1 lb. bulk hot pork sausage
- 12 eggs
- 1 8-oz. carton sour cream
- 1 4-oz. can diced green chiles
- 1 cup shredded cheddar cheese (4 oz)
Salsa Verde
By á-47
Makes 6 half-pints
- 3 lb. tomatillos, husked and rinsed
- 4 poblano chili peppers
- 4 serranos
- 8 cloves garlic, minced
- 1 Tbsp. salt
- 1 tea. sugar
- 2/3 cup white vinegar
- 1/4 cup chopped onion
- 1/4 cup loosely packed cilantro
- 1/4 cup lime juice
Hummus - Sun-Dried Tomato Hummus
By á-47
In a food processor or blender, combine the beans, mayonnaise, sauce mix and lemon juice' cover and process until b...
- 1 can (15 oz) garbanzo beans, rinsed and drained
- 1/3 cup mayonnaise
- 1 Tbsp. sun-dried tomato pesto sauce mix
- 1 tea. lemon juice
- Assorted crackers
Pretzels - Spicy
By á-47
Preheat oven to 200 degrees
- 4 tea. garlic powder
- 4 tea. cayenne
- 1 pkg. ranch dressing mix
- 4 tea. lemon pepper
- 1/2 cup oil
- 1 tea. soy sauce
- 1 Tbsp. worcestershire
- 2 (15 oz.P) pkgs. pretzels
BBQ Sauce - Kitchen Sink BBQ Sauce
By á-47
In a medium saucepan, heat oil over medium heat
- 2 Tbsp. olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed through a press
- 1 1/2 cups ketchup
- 1/2 cup cider vinegar
- 1/4 cup fresh lemon juice
- 1/4 cup Worcestershire sauce
- 1/4 cup packed brown sugar
- 1/4 cup bourbon
- 2 Tbsp. molasses
- 2 tea. dry mustard
- 1 tea. paprika
- 1 tea. Tabasco sauce
- 1/2 tea. black pepper
Potatoes - Rosemary Roasted Potatoes
By á-47
Preheat the oven to 400 degrees F
- 1 1/2 * 1 1/2 pounds small red or white-skinned potatoes (or a mixture)
- 1/8 * 1/8 cup good olive oil
- 3/4 * 3/4 teaspoon kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1 * 1 tablespoons minced garlic (3 cloves)
- 2 * 2 tablespoons minced fresh rosemary leaves
BBQ Sauce - White BBQ Sauce #2
By á-47
Use as a marinade, baste or dipping sauce
- 2 cups mayonnaise
- 1 cup distilled white vinegar
- 1/2 cup apple juice
- 2 tea. prepared horseradish
- 2 tea. pepper
- 2 tea. freshly squeezed lemon juice
- 1 tea. salt
- 1/2 tea. cayenne pepper
Pizza - Grilled Crisp Pizza
By á-47
•Heat gas or charcoal grill
- 1/2 pkg (334 g) Old El Paso* 8 Large Flour Tortillas
- 2 tsp (10 mL) olive oil
- 1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa
- 3/4 cup (175 mL) shredded Cheddar cheese
- 3/4 cup (175 mL) shredded Monterey Jack or mozzarella cheese
- 1/3 cup (75 mL) sliced pimento-stuffed green olives (optional)
- 24 slices pepperoni (from 1-inch/2.5 cm round pepperoni)
French Toast - Croissant French Toast
By á-47
Whisk eggs, half-and-half, sugar, cinnamon, orange zest, and nutmeg in a large bowl to blend
- 5 eggs
- 1 cup half-and-half
- 1 Tbsp. sugar
- 1 tea. cinnamon
- 1/4 tea. finely grated orange zest
- 1/8 tea. nutmeg
- 4 croissants, split horizontally
- 1 Tbsp. butter, melted
- maple syrup
- fruit compote (optional)
Beef Stuffed Shells
By á-47
Can be made ahead and baked the next day
- 20 uncooked jumbo pasta shells
- 1 lb. ground beef
- 1 large onion, chopped
- 1 carton (15 oz) ricotta cheese
- 2 cups (8 oz) shredded Italian cheese blend, divided
- 1/2 cup grated Parmesan cheese
- 1/4 cup prepared pesto
- 1 egg
- 1 jar (26 oz) spaghetti sauce, divided