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Recipes
Piccata Style Fish Fillets
By á-47
Pat fillets dry and season with salt, pepper and a little Old Bay
- salt and pepper
- 4 thin tilapia or snapper fillets
- Old Bay Seasoning
- 1/2 cup flour
- 1/4 cup cornstarch
- 2 Tbsp. extra virgin olive oil
- 4 Tbsp. butter
- 2 large garlic cloves, minced
- 1/2 cup white wine
- 2 lemons
- 1/4 cup drained capers
- a handful flat-leaf parsley, finely chopped
Nuts - Texas-Spiced Pecans
By á-47
Preheat oven to 300 degrees
- 1/3 cup (5 Tbsp.) butter
- 2 tea. ground cumin
- 1/4 tea. cayenne pepper
- 2 Tbsp. sugar
- 1 tea. salt
- 3 1/2 cups pecan halves
Potatoes - Southwest Potato Pancakes (with Simply Potato Hashbrowns)
By á-47
In a medium bowl stir together baking mix, eggs and milk
- 1 cup baking mix
- 3 eggs, slightly beaten
- 1/2 cup milk
- 1 pkg. Simply Potatoes Southwest Style Hash Browns
- 1/2 cup finely chopped red bell pepper
- 1 can (7or 8.25 oz) corn niblets, drained
- 1 tea. salt
- 2 Tbsp. butter
- sour cream, to taste
Garden Zucchini Bread (savory) with parmesan
By á-47
Preheat oven to 352 degrees
- 3 cups flour
- 1 Tbsp. baking powder
- 1 tea. salt
- 1/2 tea. baking soda
- 1 cup shredded zucchini
- 1/2 cup seeded, diced tomato (1 Roma)
- 1/2 cup chopped green onions
- 1/2 cup minced fresh basil
- 1/2 cup Parmesan, Asiago, or Sharp Cheddar, shredded
- 1 cup buttermilk
- 2 eggs
- 3 Tbsp. oil
- 1 Tbsp., red or white wine vinegar
- 3 thin tomato slices
Bread - Mexican Beer Bread
By á-47
In a medium mixing bowl, mix together cornmeal, flour, salt, corn kernels
- 1 cup yellow cornmeal
- 1 cup flour
- 1/2 tea. salt
- 1/2 cup corn kernels
- 2 Tbsp. green onions, chopped
- 1/4 cup sugar
- 4 tea. baking powder
- 1/2 cup milk
- 1/2 cup Lager beer
- 1 Tbsp. butter, melted
- 1/2 cup shredded Cheddar cheese
- 1 egg, beaten
Stuffed Cuban Pork Tenderloin
By á-47
1. Preheat grill to medium-high heat
- 1 (1-pound) pork tenderloin, trimmed
- 2 tablespoons whole-grain Dijon mustard
- 1/3 cup chopped fresh cilantro
- 3 thin slices Swiss cheese, halved
- 1/3 cup chopped bread-and-butter pickles
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
Southwest Egg Rolls & Cool Avocado Dip
By á-47
In a large bowl, combine the first 10 ingredients
- 2 1/2 cups shredded cooked chicken
- 1 1/2 cups (6 oz) shredded Mexicanchese blend
- 1/2 cup frozen corn, thawed
- 1/2 cup canned black beans, rinsed and drained
- 5 green onions, chopped
- 1/4 cup minced fresh cilantro
- 1 tea salt
- 1 tea cumin
- 1 tea. grated lime peel
- 1/4 tea. cayenne pepper
- 20 egg roll wrappers
- oil for deep-fat frying
- .
- AVOCADO DIP
- 1 cup ranch salad dressing
- 1 med. ripe avocado, peeled and mashed
- 1 Tbsp. minced fresh cilantro
- 1 tea. grated lime peel
Corn Salad with Queso Fresco
By á-47
Cut corn from cobs, if using
- 8 ears corn or 4 cups frozen corn
- 8 oz. Queso Fresco, crumbled (2 cups)
- 1 cup finely chopped red sweet pepper (1 large)
- 1/2 cup fresh jalapeno chile pepper, seeded and finely chopped
- 1/4 cup olive oil
- 1/4 cup lime juice
- 2 Tbsp. finely snipped fresh cilantro
- 1/2 tea. salt
- 1/4 tea. pepper
Salmon - with sweet chili glaze
By á-47
Place the salmon pieces on a baking sheet
- 4 (6 oz) skinless salmon pieces
- olive oil
- salt and peppr
- 1 Tbsp. brown sugar
- 1 1/2 tea. ground ancho chile powder
Tater Tot Casserole (slow cooker)
By á-47
In a 4 qt. slow cooker, combine all ingredients except Romano cheese and paprika; mix well
- 1 (16 oz) bag frozen Tater Tots, thawed
- 1 (10 oz) can condensed potato soup
- 1 (12 oz) can evaporated milk
- 1/4 cup chopped fresh chives
- 1/8 tea. pepper
- 1 cup shredded cheddar cheese
- 1/4 cup grated Romano cheese
- 1/2 tea. paprika