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Recipes
Cole Slaw - Santa Fe Slaw
By á-47
In a large bowl, combine cabbage, spinach, jicama, onions, corn, tomatoes, and cilantro
- 4 cups shredded green cabbage
- 2 cups torn spinach leaves
- 1 1/2 cups (8 oz) shredded jicama
- 2 green onions, sliced
- 1 cup cooked corn
- 1 cup finely chopped tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 Tbsp. finely chopped canned chipotle chiles
- 2 Tbsp. fresh lime juice
- salt
Rhubarb Zucchini Bread
By á-47
In large saucepan, combine rhubarb, orange juice and 2 Tbsp
- 2 cups thinly sliced rhubarb
- 2 Tbsp. orange juice
- 2 cup sugar
- 3 eggs
- 1 cup salad oil
- 2 tea. vanilla
- 2 cups shredded zucchini
- 3 cup flour
- 2 tea. baking soda
- 1 1/2 tea. cinnamon
- 3/4 tea. nutmeg
- 1/2 tea. salt
- 1/2 tea. baking powder
- 1 cup chopped nuts
Beer Brats (as seen on TV for Super Bowl)
By á-47
Simmer all ingredients to blend flavors, 20 minutes
- 3 cans (1 qt) beer
- 2 cups chicken broth
- 2 cups water
- 1 red pepper
- 1 green pepper
- 1 onion
- 1 Tbsp. pepper corns
- 2 cloves garlic
- brats
Herbed Roasted Pork Tenderloin
By á-47
Generously salt and ppper both sides of tenderloin
- 1 1/ lb. pork tenderloin
- salt and pepper
- 2-3 sprigs (1 heaping teaspoon, chopped) fresh sage
- 1 spring (1 heaping teaspoon, chopped) fresh rosemary
- 2-3 sprigs (1 heaping teaspoon, chopped) fresh thyme
- 3 cloves garlic
- 1/4 cup olive oil
- 2-3 Tbsp. olive oil
- 1 carrot, diced
- 1 stalk celery, diced
- 1 sweet yellow onion, diced
- 1 cup red wine
Mac N Cheese Cups
By á-47
Heat oven to 375 degrees. Cook macaroni 8 minutes or as per package directions
- 1 box (16 oz) elbow macaroni
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2 1/2 cups milk
- 1 Tbsp. Dijon mustard
- 2 tea. onion powder
- 1/4 tea. salt
- 1/4 tea. pepper
- pinch nutmeg
- pinch cayenne
- 1/4 lb. sliced American cheese
- 1 bag (8 oz) shredded cheddar cheese
- 1 egg, lightly beaten
Chicken Breasts - with Mustard Sauce
By á-47
Sprinkle chicken with salt and pepper
- 1 lb. boneless, skinless chicken breast halves
- salt and pepper
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 6 Tbsp. chopped fresh parsley
- 6 Tbsp. chopped scallions (about 5)
- 3 Tbsp. Dijon mustard
- 3 Tbsp. lime juice
- 1/2 cup chicken broth
Dip - Fireside Cheese Spread
By á-47
In a medium bowl, combine cheese spread, cream cheese, butter, Worcestershire sauce and garlic powder
- 1 container (16 oz) cheddar cheese spread, softened
- 2 pkgs. (on 8 oz and one 3 oz) cream cheese, softened
- 3 Tbsp. butter, softened
- 1 tea. Worcestershire sauce
- 1/2 tea. garlic powder
- paprika
- snipped fresh parsley
- assorted crackers
aDressing: Oil-Free
By á-47
1/2 recipe: Cal. 4; fat o
- 2 Tbsp. apply cider vinegar
- 3/4 Tbsp. apple balsamic vinegar
- 3/4 Tbsp. red wine vinegar
- 1/2 tea. dried oregano
- 1/8 tea. dried ground mustard
- 1/8 tea. celery salt
- 4 grinds cracked black pepper
- 1 pkt. artificial sweetener
- salt
Bread - Grilled Green Onion Breads
By á-47
With your hands, flatten bread dough on a floured board
- 1 loaf (1 lb) frozen white or whole wheat bread dough, thawed to room temperature
- 3 Tbsp. extra-virgin olive oil
- 3/4 cup sliced green onions
- 1/3 about 1/3 cup flour
Bread Pudding - Dulce de Leche and Chocolate Chunk
By á-47
Preheat oven to 350 degrees
- 8 - 1/2 " thick slices egg bread, crusts trimmed, cut into 3/4-1" cubes
- 4 Tbsp (1/2 stick) butter, melted, divided
- 1 1/2 cups heavy whipping cream
- 1 cup purchased dulce de leche ice cream topping or buterscotch-caramel sauce, plus more for serving
- 4 eggs
- 2 egg yolks
- 2 tea. vanilla
- 2 Tbsp. dark rum
- pinch of salt
- 1/2 cup (about 3 oz) bittersweet chocolate chips
- 2 Tbsp. sugar
- powdered sugar