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Recipes
Dip - Hot Jalapeño Popper Dip
By á-47
Preheat oven to 350. Combine all of the ingredients into a medium bowl
- Topping:
- 6-8 slices of bacon, diced and cooked crispy
- 2 8-oz packages of cream cheese, soft
- 1 cup of mayonnaise
- 4-6 jalapeno's, chopped and deseeded
- 1 cup of cheddar cheese, shredded
- 1/2 cup of mozzarella cheese, shredded
- 1/4 cup diced green onion
- 1 cup of crushed crackers ( I used Ritz)
- 1/2 cup parmesan cheese
- 1/2 stick of butter, melted
Salmon Bisque
By á-47
Broil red pepper 4" from the heat until skin blisters, about 5 minutes
- 1 small sweet red pepper
- 1 salmon fillet (8 oz)
- 1/2 cup finely chopped carrot
- 1 Tbsp. chopped shallot
- 1 Tbsp. canola oil
- 2 garlic cloves, minced
- 3 Tbsp. flour
- 1 can (14 1/2 oz) chicken broth
- 2 cups 2% milk
- 1 tea. seafood seasoning
Nuts - Peppy Pecans
By á-47
Preheat oven to 325 degrees
- 1/3 cup butter
- 2 Tbsp. worchestershire
- 1 1/2 tea. garlic salt
- 1/2 tea. cumin
- 1/2 tea. chili powder
- 1/8 tea. cayenne
- 3 cups pecan halves
- 1 Tbsp. coarse salt
Blackberry - Black Pepper Spread
By á-47
Makes 6 half pints
- 8 (6 oz) packages blackberries, stems removed
- 1/4 tea. freshly ground pepper
- 1 (1 3/4 oz) package powdered pectin
- 4 1/2 sugar
Green Olive and Artichoke Tapenade (add to cream cheese for a spread)
By á-47
Combine all ingredients in a food processor
- 3 Tbsp. capers, drained
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. fresh lemon juice
- 1 tea. Dijon mustard
- 10 large pitted green olives
- 2 garlic cloves, minced
- 1 (14 oz) can artichoke hearts, drained
Cheese and Beer Soup
By á-47
Melt butter on medium heat in a large skillet
- 1/4 cup butter
- 1 lb. andouille sausage, sliced thin
- 1/2 cup green onion
- 1/2 cup flour
- 1/2 lb. or about 1 heaping cup shredded cabbage
- 1/2 bottle beer
- 3 1/2 cups chicken broth
- 1 Tbsp. creole mustard
- 2 cups shredded cheddar cheese
- 1 cup heavy whipping cream, warmed
- 1 cup whole milk, warmed
Potatoes - Roasted Onion Red Potatoes
By á-47
Preheat oven to 425 degrees
- 2 1/2 lb. red potatoes (if small leave whole, or if larger, cut then into quarters)
- 8 cloves garlic, peeled
- 1/2 cup olive oil
- 1 envelope Lipton Savory Herb with Garlic Soup Mix
- 1 tea. salt
- 1/2 tea. pepper
Chorizo Chili
By á-47
Season stew meat with salt and pepper; brown meat in oil
- 1 lb. beef stew meat
- salt and pepper
- 1 Tbsp vegetable oil
- 1 can (28 oz) fire-roasted tomatoes
- 1 can (15 oz.) black beans, drained and rinsed
- 1 tube Mexican chiorizo sausage (10 oz)
- 1 cup chopped onion
- 1 cup frozen corn kernels, thawed in warm water (so cooking temp rises quickly)
- 2 Tbsp. minced garlic
- 2 Tbsp. chili powder
- 1-2 Tbsp. minced chipotle chile pepper in adobo sauce
- 1 Tbsp. ground cumin
- 1 tea. dried oregano
Rhubarb - Skillet Chicken w/ Rhubarb and Onions
By á-47
Combine flour, Creole seasoning, and salt in a shallow bowl
- 2 Tbsp. flour
- 1 Tbsp. Creole seasoning
- 1/4 tea. salt
- 4 boneless, skinless chicken breasts, pounded to 1/4" thickness
- 3 Tbsp. olive oil
- 1 lb. rhubarb, cut into 1" pieces
- 1 small sweet onion, halved and thinly sliced
- 1 cup dry white wine
- 2 Tbp. choppd fresh parsley
- 1 clove galic, minced
- 1/2 tea. dried thyme
- Hot cooked rice
- Garnish: fresh parsley leaves
Sangria
By á-47
In a 2 qt. container, stir honey and triple sec together until honey has dissolved
- Optional:
- 2 Tbsp. honey or more to taste
- 1/2 cup triple sec
- 2 oranges, juiced
- 2 lemons, juiced
- 2 limes, juiced
- 1 1/2 cups brandy
- 1 (750 ML) bottle Cabernet Sauvignon
- 1 1/2 cups ginger ale
- 1 orange sliced, for garnish
- 1 lemon, sliced for garnish
- 1 line, sliced for garnish