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Recipes
Dip - hot Baja Spinach dip
By á-47
In a large saucepan, bring 1/2" water to a boil Add spinach; cover and cook for 3-5 minutes or until wilted
- 1 pkg. (6 oz) fresh baby spinach
- 1 large onion, chopped
- 1 Tbsp. canola oil
- 2 cans (14 1/2 oz each) Mexican diced tomatoes, drained
- 1 pkg (8 oz) cream cheese
- 2 cups (8 oz) shredded Mexican cheese blend
- 1 can (4 oz) chopped green chilies
- 4 1/2 tea. red wine vinegar
- 1/8 tea. hot pepper sauce
Southwestern Appetizer Triangles
By á-47
In a skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain
- 1 lb. ground beef
- 1 medium onion, chopped
- salt and pepper to taste
- 1 can (16 oz) refried beans
- 1 1/2 cups (6 oz) shredded cheddar cheese
- 1 cup salsa
- 1 can (4 oz) diced jalapeno peppers, drained
- 2 pkgs. (12 oz each) wonton wrappers
- oil for deep-fat frying
- additional salsa
Black Forest Ham Rolls
By á-47
Mix well all the ingredients except the ham
- 8 oz. cream cheese, softened
- 2 Tbsp. mayonnaise
- 1 Tbsp. chopped fresh chives
- 1 Tbsp. finely chopped dill pickle
- 1 tea. Worcestershire sauce
- 1/4 tea. soy sauce
- 3 dashes Tabasco
- 1/4 tea. dry mustard
- 1/4 tea prepared mustard
- pinch of salt
- pinch of pepper
- 8 slices Black Forest ham
- Baguette slices
BBQ Maple Chipotle Sauce for grilled Chicken or Turkey
By á-47
In a food processor puree all ingredients
- 2 cloves garlic
- 2 canned chipotle chiles in adobo sauce
- 6 Tbsp. maple syrup
- 2 Tbsp. vegetable oil
- 1 Tbsp. ancho chile powder
- 1 tea. cumin
Chile Pepper and Corn Cream Chowder
By á-47
Scrape kernels from ears of corn into medium bowl
- 4 ears corn (or 1 16 oz. pkg. frozen)
- 2 poblano peppers
- 2 Tbsp. butter
- 1 cup chopped onion
- 1/2 cup thinly sliced celery
- 4 cups whole milk
- 12 oz. new red potatoes, diced
- 6 oz., cream cheese, cubed
- 2 tea. salt
- 3/4 tea. pepper
Pull-Apart Bacon Bread
By á-47
In a large skillet, cook bacon for 5 minutes, or until partially cooked; drain on paper towels
- 12 bacon strips, diced
- 1 loaf (1 lb) frozen bread dough, thawed
- 2 Tbsp. olive oil, divided
- 1 cup (4 oz) shredded mozzarella cheese
- 1 envelope (1 oz) ranch salad dressing mix
Herbed Garlic Dipping Oil
By á-47
Place first 5 ingredients in a blender; cover and process until desired consistency
- 1 cup olive oil
- 16-20 fresh basil leaves
- 1/4 cup minced fresh rosemary
- 4 tea. minced garlic
- 1 tea. salt
- 1/3 cup balsamic vinegar
- Italian bread, torn
Mini Penne with Spicy Chicken Alfredo
By á-47
In a large pot, cook pasta according to package directions
- 8 oz. dried mini penne pasta (Barilla)
- 1 jar (16 oz) alfredo sauce (Classico)
- 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano
- 1 Tbsp. Italian seasoning
- 1/2 tea. red pepper flakes
- 2 pkgs. (6 oz each) refrigerated cooked chicken breast strips (Oscar Mayer oir Louis Rich)
- 1 can (2.25 oz) sliced black olives, drained
- Shredded parmesan cheese
Rhubarb Dump Cake (Yum! took to Don & Nancy's)
By á-47
Preheat oven to 350 degrees Line bottom of ungreased 9x13 pan with the rhubarb
- 4-5 cups diced rhubarb
- 3/4 cup sugar
- 1 3-oz. package raspberry jello
- 1 box yellow cake mix (with pudding in the mix)
- 1/2 cup butter, melted
- 1 cup water
Tex Mex Pork Casserole
By á-47
Serve this spicy casserole with warmed flour or corn tortillas, hot cooked rice, guacamole an sour cream
- 1 lb. pork loin
- 1 Tbsp. chili powder
- 1/2 ta. cumin
- 1/2 ta. salt
- 1/8 tea. cayenne pepper
- 1 Tbsp. butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeno, minced
- 1/2 cup chicken stock
- 1/2 cup taco sauce
- 1 (15 oz) can black beans, rinsed and drained