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Recipes
Stove Top One-Dish Chicken Skillet
By á-47
MIX hot water, butter and stuffing mix
- 1-1/2 cups hot water
- 1/4 cup (1/2 stick) butter or margarine, melted
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 6 small boneless skinless chicken breast halves (1-1/2 lb.)
- 1 can (10-3/4 oz.) condensed cream of mushroom soup
- 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
aDressing: Balsamic Vinaigrette with Sweet Honey Mustard
By á-47
In a container, whisk together the vinegars, sugar, mustard, salt, and vanilla, then whisk in the oil
- 1/2 cup red or white wine vinegar
- 2 tea. balsamic vinegar
- 1 tea. sugar
- 1 tea. SHeet Honey Mustard (Inglehoffer made by Beaverton Foods was used)
- 1/2 tea. salt
- 1/2 tea. vanilla
- 2/3 cup canola oil
Southwest Chicken Vegetable Soup
By á-47
Heat olive oil in soup pot, add onion and cook, stirring until tender
- 1 Tbsp. olive oil
- 1 medium yellow onion, chopped
- 4 cups water
- 2 Tbsp., Better than Bouillon Chicken Base
- 1 (124.5 oz) can petite cut tomatoes, undrained
- 2 (5.5 oz) cans spicy tomato juice
- 1/3 cup prepared salsa
- 2 medium carrots, peeled and sliced
- 1 celery rib, sliced
- 2 Tbsp. fresh lime juice
- 1 cup frozen corn
- 2 tea. ground cumin
- 1 tea. chili powder
- 1/2 tea. ground oregano
- 1/2 tea. garlic powder
- 1/2 tea. salt
- 1 (15 oz) can black beans
- 2 cups cooked, chopped chicken
- 1/4 cup chopped cilantro
Chile Verde (Robyn's)
By á-47
Combine powders. Combine enchilada sauce, tomatillos and salsa verde in a chili pot
- 1 tea. oregano
- 1 Tbsp. cumin
- 3 Tbsp. green chile powder
- 1 19 0z. can green enchilada sauce
- 1 32 oz. can tomatillos with liquid
- 1 7 oz. can hot salsa verde
- 3 1/2 lbs. pork sirloin, cubed
- 2 cups onions, finely minced
- 1 1/2 tea. fresh garlic, pressed
- 1 large can whole jalapenos, cut into small pieces
- 2 cups mixed fresh green peppers, jalapenos, anaheims, etc.
- 1 tea. lime juice
- 1/2 cup finely chopped cilantro
Applesauce with variations
By á-47
Variations Cranberry Orange Applesauce Spiced Applesauce Pear Ginger Applesauce
- 4 lb. apples (McIntosh, Gala or Braeburn)
- 1/4 cup fresh lemon juice (from 2 lemons)
- 1 1/2 cups water
- 3 Tbsp. brown sugar, optional
- (although apples may be sweet enough on their own, stir in brown sugar, if you like)
- CRANBERRY-ORANGE APPLESAUCE
- Reduce apples to 3 1/2 lb.
- omit lemon juice
- decrease water to 1/2 cup
- add 1 cup cranberries
- 1 cup fresh orange juice (from 2-3 oranges)
- 2 Tbsp. brown sugar
- SPICED APPLESAUCE
- Stir in 1/2 tea. cinnamon
- 1/4 tea. nutmeg
- 1/8 tea. cloves
- PEAR GINGER APPLESAUCE
- Reduce apples to 2 lb.
- decrease lemon juice to 3 Tbsp.
- add 2 lb. pears, peeled, cored and sliced
- 1 1/2 Tbsp. finely grated peeled fresh ginger
Jack Daniels Maple Sauce
By á-47
Heat oil in a saucepan over medium-high heat
- 2 Tbsp. olive oil
- 1 onion, chopped
- 5 cloves chopped garlic
- 1 cup Coco-Cola
- 1/2 cup apple cider vinegar
- 3/4 cup Worcestershire sauce
- 2 tea. salt
- 2 tea. pepper
- 2 (6 oz) cans tomato paste
- 1 cup whole canned tomatoes (without juice)
- 1 1/2 cups packed brown sugar
- 1/4 cup Jack Daniel's whiskey
Mini Mexican Quiches
By á-47
In a small bowl, beat butter and cream cheese until smooth
- 1/2 cup butter, softened
- 1 pkg. (3 oz) cream cheese, softened
- 1 cup flour
- 1 cup (4 oz) shredded Monterey Jack cheese
- 1 can (4 oz) chopped green chilies, drained
- 2 eggs
- 1/2 cup heavy whipping cream
- 1/4 tea. salt
- 1/8 tea. pepper
Lemon Rosemary Marmalade
By á-47
Makes 5 half pints
- 7 medium lemons (about 2 lbs)
- 1/2 tea. baking soda, divided
- 7 cups water
- 4 cups sugar
- 4 tea. minced fresh rosemary
- 2 drops yellow food coloring (optional)
Potatoes - Buffalo Smashed Potatoes
By á-47
Recipe calls for only the potatoes to be cooked in a slow cooker
- 4 russet potatoes, cubed
- 2 Tbsp. butter
- 1 onion, chopped
- 6 cloves garlic, minced
- 1/2 cup dour cream
- 1/2 cup riccota cheese
- 1/2 tea. hot pepper sauce
- 1/2 tea. salt
- 1/8 tea. pepper
- 1/2 cup crumbled blue cheese
- 3 Tbsp. grated parmesan cheese
Spinach and Cheese Stuffed Shells
By á-47
Preheat oven to 350 degrees
- 12 jumbo pasta shells
- 1 (10 oz) frozen chopped spinach, thawed and well drained
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 egg white, slightly beaten
- 2 Tbsp. milk
- 1 (32 o) jar Classico Tomato and Basil Pasta sauce, or 4 cups
- 12 cup shredded mozzarella cheese