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Recipes
Mexican Red Rice
By á-47
In a medium saucepan heat oil over medium-high heat
- 1 Tbsp. vegetable oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 tea. salt
- 1 cup uncooked long grain rice
- 1 (14/4 oz) can chicken broth
- 3/4 cup salsa
- 1/3 cup fresh cilantro leaves
Blue Cheese Slaw
By á-47
In a large bowl, combine cabbages and carrots
- DRESSING:
- 4 cups shredded green cabbage
- 4 cups shredded red cabbage
- 4 large carrots, shredded
- 1 cup mayonnaise
- 2 Tbsp. Dijon mustard
- 1 Tbsp. stone-ground mustard
- 1 Tbsp. cider vinegar
- 1/2 tea. celery salt
- 1/4 tea. salt
- 1/4 tea. pepper
- 1 1/2 cups (6 oz) crumbled blue cheese
- 1/4 cup minced fresh parsley
Italian Subs
By á-47
Olive lovers rejoice over this stacked sandwich
- 1/3 cup olive oil
- 4 1/2 tea. white wine vinegar
- 1 Tbsp. dried parsley flakes
- 2-3 garlic cloves, minced
- 1 can (2 1/4 oz) sliced ripe olives, drained
- 1/2 cup chopped stuffed green olives
- 1 loaf (20") french bread, unsliced
- 24 this slices hard salami
- 24 slices provolone cheese
- 24 thin slices ham
- lettuce leaves
Corn - Individual Cheesy Bacon Corn Casserole
By á-47
Preheat oven to 375 degrees
- 1 Tablespoon Olive Oil Or Butter
- 1 clove Garlic, Peeled And Minced
- 2 Tablespoons All-purpose Flour
- 1 cup Milk (I Used Low Fat)
- 1-1/2 teaspoon Salt, Or To Taste
- Pepper To Taste
- 1 dash Paprika
- 3/4 cups Shredded Cheddar Cheese, Divided (I Used Low Fat)
- 1 can (15 Oz. Can) Corn Kernels (salt & Sugar Free), Drained
- 2 Tablespoons Chopped Scallions Or Chives
- 4 slices Thick Cut Bacon, Cooked And Crumbled
Orzo Salad
By á-47
Cook orzo according to package directions, omitting salt and fat
- 1 cup uncooked orzo
- 1 cup frozen corn,m thawed and drained
- 12 cherry tomatoes, quartered
- 3 green onions, sliced
- 1 (15 oz) can black beans, rinsed and drained
- 1/2 cup buttermilk ranch dressing
- 2 Tbsp. cilantro
- 3 Tbsp. lime juice
- 1 tea. chili powder
- salt and pepper
- 2 clove garlic, minced
Salmon - Roasted with Mustard Dill glaze
By á-47
Heat oven to 400 degrees. Combine mayo, mustard, dill, sugar and juice
- 3 Tbsp mayonnaise
- 1 Tbsp grainy mustard
- 1 Tbsp chopped dill
- 1 1/2 tsp dark brown sugar
- 1 tsp lemon juice
- 4- 4oz salmon fillets
- salt and pepper
Asian Spicy Chicken Noodle Soup
By á-47
In a medium saucepan, bring the chicken, broth and 2 cups water to a simmer
- 1 chicken breast, skin discarded
- 6 cups chicken broth
- 2 tea. red curry paste
- 5 oz. rice noodles
- 1 re3d bell pepper, thinly sliced
- 4 green onions, sliced
- 1/2 bunch cilantro
- 1 lime, cut into wedges for serving
Fresh Fruit with Margarita Dressing
By á-47
Arrange 2 watermelon and pineapple sticks in a glass; add 1 jicama and 1 mango piece, then 2 strawberry halves
- 16 watermelon sticks (about 3" x 1/2") from a 2# seedless watermelon
- 16 pineapple sticks (about 3"x1/2") from a 3# pineapple
- 8 jicama sticks (about 3"x1/2:") from a 1# jicama
- 1 mango, peeled, pitted and cut into 8 wedges
- 8 large strawberries, halved
- zest and juice from 1 lime
- 3 Tbsp. silver tequila
- 3 Tbsp. agave nectar or honey
Mexican Rice
By á-47
Blend tomato sauce, onion, garlic and 1/4 cup chicken broth in blender or food processor until smooth
- 8 oz. canned tomato sauce
- 1/4 medium onion
- 1 clove garlic
- 2 cups chicken broth, divided
- 1 cup long grain white rice
- 2 Tbsp. canola oil
- 1 Tbsp. salt
- 1/2 cup frozen peas and carrots
Potatoes - Individual Mashed Potato servings
By á-47
Cook and mash potatoes. Stir in 1 cup cheese, mayo, sour cream, green onions and 2/3 bacon
- 3 lbs. potatoes
- 1 1/2 cup shredded cheddar cheese
- 1 cup Best Foods mayo
- 1 cup sour cream
- 3 green onions, finely chopped
- 6 slices bacon, crumbled