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Recipes
Breasts - Honey Mustard Chicken
By á-47
Combine all in a plastic bag; shake to coat
- 1 1/2 lb. skinless, boneless chicken breast, pounded thin
- 1/2 cup yogurt
- 1/4 cup honey mustard
- 1 tea. coarse salt
- 1/2 tea. cayenne
Robyn's Chorizo (Palmera recipe)
By á-47
Knead well until mixed. Refrigerate 24 hours
- 10 lb. ground pork
- 2 Tbsp. salt
- 2 Tbsp. garlic salt
- 1 Tbsp. minced garlic
- 3 Tbsp. Mexican oregano
- 1/2 Tbsp. sweet oregano
- 2 Tbsp. black pepper
- 1 Tbsp. cayenne pepper
- 7 Tbsp. paprika
- 1 tea. cloves
- 1 cup white vinegar
- 2 cups vegetable oil
Creamy Almond Chicken
By á-47
Heat 1 Tbsp. butter in a 10" skillet over medium heat
- 1/4 cup butter
- 2/3 cup sliced almonds
- 6 skinless, boneless chicken breast halves (about 1 1/2 lb)
- 1/8 tea. pepper
- 1 cup heavy cream
- 1 can condensed cream of chicken soup
- 2 tbsp. orange marmalade
- 1 Tbsp. Dijon mustard
- 1/8 tea. crush red pepper
- 6 cups hot cooked regular long-grain white rice
Cabbage Soup (w/ tomato or V8 juice)
By á-47
In a large soup pot, combine all ingredients except salt
- 2 cups tomato juice
- 3 cups water
- 2 cubes beef bouillon
- '6 cups cabbage, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 1 stalk celery, sliced
- 1/2 cup peas
- 1 Tbsp. fresh parsley
- 1 clove garlic, minced
- salt to taste
Sausage, Egg & Biscuit Casserole
By á-47
Preheat oven to 375°. Coat a 7×11-inch baking dish with nonstick spray
- FOR THE CASSEROLE, BROWN:
- 1 lb. bulk breakfast sausage
- 7 eggs
- 1 1⁄4 cups whole milk
- 3 ⁄4 cup heavy cream
- 1 tsp. each table salt and black pepper
- 8 frozen buttermilk biscuits, partially thawed, halved
- 1 1⁄2 cups shredded Cheddar, divided
- Country Sausage Gravy
Santa Fe Cheesecake
By á-47
In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9" springform pan
- 1 cup crushed tortilla chips
- 3 Tbsp. butter, melted
- 2 pkg. (8 oz) cream cheese, softened
- 2 eggs. lightly beaten
- 2 cups (8 oz) shredded Monterey Jack cheese
- 1 can (4 oz) chopped green chilies, drained
- 1 cup (8 oz) sour cream
- 1/2 cup chopped olives
- 1/2 cup chopped green onions
- 1/3 cup chopped tomato
BBQ Sauce - Bourbon BBQ Sauce #1 and #2
By á-47
#1: Combine all ingredients in a saucepan
- BBQ SAUCE #!
- 1 cup ketchup
- 1/4 cup Bourbon
- 1/4 cup molasses
- 1/4 cup apple cider vinegar
- 1 Tbsp. lemon juice
- 1 tbsp. worcestershire sauce
- 1 Tbsp. soy sauce
- 1/2 tea. dry mustard
- 1 clove garlic, crushed
- BBQ SAUCE #2
- 1 small onion, chopped
- 1 Tbsp. olive oil
- 1 cup ketchup
- 1 cup chile sauce
- 1/2 cup orange marmalade
- 1/4 cup bourbon
- 1/4 cup cider vinegar
- 1 Tbsp. Tabasco
- 2 Tbsp. Dijon mustard
- 2 tea. worcestershire sauce
- 1 tea. pepper
Squash - Sausage stuffed Turban Squash
By á-47
Preheat oven to 375 degrees
- 1 3-lb. turban squash (can use butternut, but they're not as pretty)
- 1 tea. salt
- 1 lb. mild bulk breakfast sausage
- 1 cup chopped celery
- 1 cup chopped onion
- 1 tea. dried thyme
- 1/2 cup sliced fresh mushrooms
- 1 egg, slightly beaten
- 1/2 cup sour cream
- 1/4 cup shredded Parmesan cheese
- 1/4 tea. salt
- fresh parsley sprigs, optional
- fresh mushroom slices, optional
Cranberry Sauce (fresh w/ jalapenos & tequila)
By á-47
Sort cranberries and rinse In food processor whirl crangerries, jalapeno, onion, ginger, cilantro, lime juice, ora...
- 3 cups fresh cranberries
- 1 fresh jalapeno, minced
- 3/4 cup chopped onion
- 2 Tbsp. chopped fresh ginger
- 1/2 cup fresh cilantro
- 5 Tbsp. lime juice
- 2 tea. grated orange peel
- 1/4 cup tequila
- 3 Tbsp. orange-flavor liqueur (or 1 more Tbsp. orange peel
- salt
Sweet and Sour Mini Sausages
By á-47
Drain pineapple, reserving juice
- 1 (8 oz) can pineapple tidbits in juice
- 1 lb. Little Smokies sausages
- 1 onion, chopped
- 2 Tbsp. honey
- 2 Tbsp. brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup applesauce
- 1/4 cup ketchup
- 1 green bell pepper, chopped