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Recipes
Sangria
By á-47
Starting the night before, pour wine to a pitcher
- 1 bottle red, white or rose wine
- 3-4 cups in-season fruits, chopped or sliced thinly
- 1/4 cup sugar
- 2 oz. peach schnapps
- seltzer, ginger ale or 7-Up
Chicken Piccata Pasta
By á-47
Cook spaghetti, drain (saving some of the cooking water)and toss with 1/2 cup parsley and the lemon zest and juice
- 8 oz. spaghetti
- 1 cup fresh flat-leaf parsley, chopped
- 1 lemon, zested and juiced (about 1 T zest and 2 T juice)
- 1 lb. boneless skinless chicken breasts
- salt and pepper
- 2 Tbsp. olive oil
- 4 cloves garlic, finely chopped
- 1 Tbsp. capers, rinsed
- 1/2 tea. crushed red pepper flakes
- 1/2 cup dry white wine
Pork Tenderloin - Cajun-Spiced Pork Tenderloin
By á-47
This makes a lot of rub. Better for 2 tenderloins
- RUB
- 1 tea. sugar
- 1 tea. garlic powder
- 3/4 tea. salt
- 1/4 tea. cloves
- 1/2 tea. cumin
- 1/4 tea. oregano
- 1/4 tea. nutmeg
- 1/4 tea. cinnamon
- 1/4 tea. red pepper flakes
- 2 pork tenderloins, about 1 lb. each, trimmed of silverskin
Dip - Zippy Green Chile Dip
By á-47
Using a blender, combine cream cheese, salsa verde, milk, feta, cilantro, garlic and half of the jalapeno
- 8 oz. cream cheese
- 1/2 cup salsa verde
- 1/4 cup milk
- 4 oz. feta cheese
- 1/2 bunch cilantro, chopped
- 3 cloves garlic, coarsely chopped
- 1 jalapeno, coarsely chopped
Lima Been Soup (slow cooker)
By á-47
Sort lima beans and rinse, then cover with cold water and soak overnight
- 12 pkg. lima beans
- 1 onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 3 potatoes peeled and cubed
- 8 oz., kielbasa, sliced
- 1 tea. salt
- 1/4 tea. pepper
- 1 tea. dried oregano
- 3 cups beef broth
- 3 cups water
- 1 bay leaf
New Potato Smashers
By á-47
PLACE potatoes and water in 2-qt
- 8 small new potatoes (3/4 lb.), about 1-1/2 inches in diameter
- 1/2 cup water
- 4 slices Turkey bacon
- 2 Tbsp. Italian Dressing
- 1/2 cup Shredded Sharp Cheddar Cheese
Spicy Sicilian Strata
By á-47
half recipe = 8" square pan
- 1 8-oz. loaf french bread, cut into 1" cubes
- 1 3 1/2-oz. pkg. sliced pepperoni, coarsely chopped
- 1/2 cup pepperoncini salad peppers, drained, stemmed and chopped
- 1 10-oz. pkg. frozen chopped spinach, thawed and well drained
- 1/2 cup oil-packed sundried tomatoes, drained and chopped
- 1 8-oz. pkg. shredded italian blend cheese (2 cups)
- 6 eggs, slightly beaten
- 3 cups milk
- 2 tea. dried Italian seasoning, crushed
- 1/4 tea. salt
- 1/8 tea. cayenne
- 1/4 cup grated Parmesan cheese
Flank Steak - Southwest
By á-47
In a bowl, mix the first seven ingredients; spread oven both sides of steaks
- 1/4 cup lime juice
- 6 garlic cloves, minced
- 4 tea. chili powder
- 4 tea. canola oil
- 1 tea. salt
- 1 tea. crushed red pepper flakes
- 1 tea. pepper
- 2 beef flank steaks (1 lb. each)
Chile Verde (Robyn's recipe) with Hatch Chiles
By á-47
Add potatoes and chicken broth to make this a soup
- 3 lb. pork, cut into 1" cubes
- 6 Tbsp. oil
- 1 onion, chopped
- 5 garlic cloves, minced
- 2 Hatch mild chiles
- 2 Hatch medium chiles
- 1 Hatch hot chile
- 1 tea. cumin
- 1 1/2 tea. Mexican oregano
- 1 (28 oz) cans green enchilada sauce (Macayo's)
- 1 jar Herdez Green Salsa
- 1 cup chicken broth
Sesame Chicken Noodle Salad
By á-47
Cook pasta according to package directions
- 8 oz. uncooked angel hair pasta
- 2 cups cubed cooked chicken breast
- 1 1/2 cups coleslaw mix
- 1 can (11 oz) mandarin oranges, drained
- 1 medium sweet red pepper, julienned
- 1 cup fresh sugar snap peas, trimmed and halved
- 3 green onions, chopped
- 1/4 tea. salt
- 2/3 cup toasted sesame salad dressing
- 1/4 cup chopped salted peanuts