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Recipes
Santa Fe Pasta Salad (Robyn's recipe)
By á-47
PASTA: Cook 8-11 minutes - it should be al dente, or mostly tender but with a slight toughness in the middle
- 1 - 16 oz. package Rotini pasta
- .
- DRESSING
- 2 cups Hot & Spicy V-8 juice
- 3 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- 2 tea. chili powder
- 1 tea. smoked paprika
- 1 tea. salt
- 1/2 tea. pepper
- .
- ADDITIONS/OPTIONS TO THE SALAD
- 1 chicken breast fillet, cooked and diced
- 2-3 thick cut slices of salami, cubed
- 4 oz. PepperJack cheese, cubes
- 1 can black beans, drained
- 1 can yellow corn kernels, drained
- 1 small jar marinated artichokes, chopped
- sliced green and/or black olives
- 1/4 cup chopped green onion
- 2 Tbsp. diced red bell pepper
- 2 Tbsp. diced green bell pepper
Southwest Pulled Pork
By á-47
In a 3 qt. crock pot combine chilies, tomato sauce, BBQ sauce, onion, chili powder, cumin and oregano
- 2 cans (4 oz. each) chopped green chilies
- 1 can (8 oz) tomato sauce
- 1 cup BBQ sauce
- 1 large sweet onion, thinly sliced
- 1/4 cup chili powder
- 1 tea. cumin
- 1 tea. oregano
- 1 boneless pork loin roast (2 - 2 1/2 lb)
Ham and Gruyere Stratas (individual servings)
By á-47
Grease 6 1-cup ramekins. In a large bowl, whisk together eggs, mustard and salt
- 8 eggs
- 1 Tbsp. Dijon mustard
- 2 tea. salt
- 2 cups whole milk
- 2 cups half-and-half
- 10 slices white sandwich bread, crusts trimmed, cut tnto 1" pieces
- 1/2 lb. sliced ham, chopped
- 1 bunch green onions, white and light green parts, chopped
- 2 cups shredded Gruyere (about 5 oz.)
Beans - Calico Bean Bake
By á-47
In med. skillet cook bacon to render some fat, but leave it soft
- 6 strips bacon
- 1 med. onion, finely chopped
- 1 clove garlic, minced
- 1 27 oz. can brick oven baked beans
- 1 16 oz. can red kidney beans, rinsed and drained
- 1 15/5 oz. can butter lima beans, drained
- 1 10 oz. pkg. frozen baby lima beans, thawed
- 1 16 oz. can chickpeas, rinsed and drained
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 3 Tbsp. cider vinegar
- 2 tea. Dijon mustard
Olive and Caper Sauce with Fusilli
By á-47
Bring a large pot of salted water to a boil
- 6 Tbsp. EVOO
- 6 cloves garlic, sliced
- 1/4 tea. crushed red pepper
- 1 can (28 oz) Italian plum tomatoes, preferably san marzano, crushed
- 2 large ribs celery, thinly sliced (1 cup)
- coarse salt
- 1 cup pitted olives (preferably a mix of black, green and kalamata), halved
- 1/3 cup capers, drained
- 1/4 cup chopped flat-leaf parsley
- 1 lb. fusilli or rotini
- 1/2 cup grated parmigiano-reggiano
aDressing: Parmesan Dressing
By á-47
Combine all ingredients
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup buttermilk
- 1 1/2 tea. minced garlic
- 1/2 tea. minced fresh parsley
- 1/2 tea. lemon juice
Prickly Pear Lemonade
By á-47
Scrub lemons and slice 1/4" thick
- 4 or 5 lemons
- 6 cups water
- 1/4 to 1/2 cup sugar
- 1/4 cup prickly pear syrup
- ice
Blueberry-Orange Cornmeal Muffins
By á-47
Preheat oven to 400 degrees
- Glaze:
- 1 cup plus 1 Tbsp. flour (spooned and leveled)
- 1 cup fine yellow cornmeal
- 1/3 cup sugar
- 1 Tbsp. baking powder
- 1/2 tea. fine salt
- 1 cup low-fat plain yogurt
- 3 Tbsp. butter, melted and cooled
- 1 tea. vanilla
- 2 tea. finely grated orange zest
- 1 1/4 cups blueberries (7 oz)
- 1/3 cup confectioners' sugar
- 2 Tbsp. orange juice
Prime Rib
By á-47
Allow roast to come to room temperature before grilling
- 3-4 lb. Prime Rib
- Traeger Prime Rib rub
Chile Colorado (Red Chile Sauce)
By á-47
Heat an ungreased griddle or skillet over medium-high heat
- 4 oz. dried New Mexico chile peppers
- 4 dried chipotle chile peppers
- 1 Tbsp. olive oil
- 1/2 cup chopped onion (1 medium)
- 3 cloves garlic, minced
- 1 Tbsp. sherry vinegar
- 1 tea. sugar
- 1 tea. fresh snipped oregano, or 1/2 tea. dried Mexican oregano, crushed
- 1/2 tea. ground cumin
- 1/2 tea. salt
- 1 14 oz. can chicken broth
- additional broth if necessary