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Recipes
Cranberry-Port Fudge Brownies
By á-47
In a small saucepan, melt chocolate and butter; stir until smooth
- 4 oz. unsweetened chocolate, chopped
- 1/2 cup butter, cubed
- 1 1/2 cups sugar
- 1/2 tea. vanilla
- 2 eggs
- 3/4 cup flour
- 1/4 tea. salt
- 1/2 cup dried cranberries
- 1/2 cup tawny port wine
Peppery Cheese Bread
By á-47
In a large bowl, combine the flour, sugar, pepper, baking powder, salt, and baking soda
- 2 1/2 cups flour
- 1 Tbsp. sugar
- 1 1/2 tea. pepper
- 1 tea. baking powder
- 3/4 tea. salt
- 1/2 tea. baking soda
- 2 eggs
- 1 cup plain yogurt
- 1/2 cup canola oil
- 1/4 cup milk
- 1 Tbsp. spicy brown mustard
- 1 cup (4 oz)shredded cheddar cheese
- 2 green onions, thinly sliced
- 1 jalapeno, diced
Chicken - Grilled Mustard Chicken
By á-47
In a shallow non-aluminum dish, combine mustards, vinegar, juices, zest
- 1/4 cup Dijon mustard
- 1/4 cup coarse-grain (stone-ground) mustard
- 1/4 cup German mustard
- 1/4 cup white vinegar
- 1/3 cup apple juice
- 1 1/2 Tbsp. lemon juice
- 1/4 tea. grated lemon zest
- 1 shallot, peeled and thinly sliced
- 1 clove garlic, minced
- pepper
- 4 boneles, skinless chicken breasts (1 lb. total)
Puerto Rican Chicken Stew (Crock Pot)
By á-47
Combine broth, tomato sauce, onion, bell pepper, pepperoncinis, olives, garlic, minced cilantro, vinegar, capers, b...
- 4 cups chicken broth
- 1/2 cup tomato sauce
- 1 onion, chopped
- 1 red bekl pepper, diced
- 1/2 cup diced pepperoncinis
- 1/2 cup chopped pimiento-stuffed green olives
- 4 cloved garlic, minced
- 2 Tbsp. minced fresh cilantro leaves
- 1 Tbsp. white wine vinegar
- 1 Tbsp. capers
- 1 bay leaf
- 1 tea. dried oregno
- 1/2 tea. pepper
- 1/2 tea. paprika
- 1/2 tea. ground annatto
- 3 lbs. bone-in chicken thighs, skin removed, thighs seasoned with kosher salt
- 1/2 cup dry long-grain white rice
Breakfast Casserole
By á-47
In a nonstick skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain and cool I...
- 12 oz. reduced fat bulk pork sausage
- 1 medium onion, chopped
- 2 eggs.
- 4 egg whites
- 2 cups fat-free milk
- 1 1/2 tea. ground mustard
- 1 tea. salt
- 1/4 tea. pepper
- 8 slices firm white bread, cubed
- 2 cups (8 oz) shredded cheddar cheese
Sweet Potatoes and Apples (in a foil packet)
By á-47
Tear off a 44x18" piece of heavy-duty foil, fold in half to make a 22X28" rectangle
- 2 medium sweet potatoes, peeled, halved lengthwise, and thinly sliced
- 1 medium cooking apple, peeled, cored, and cut into wedges
- 1 Tbsp. packed brown sugar
- 1/2 tea. salt
- 1 tea. ground allspice
- 1/4 tea. ground ginger
- 2 tbsp. apple juice
- 2 tbsp. chopped pecans, toasted
Rosemary Chicken in Herbed Balsamic Marinade
By á-47
Combine mustard, vinegar, lemon juice, garlic, rosemary, pepper and oil in a medium bowl
- 1/4 cup Dijon mustard
- 1/4 cup balsamic vinegar
- 1/4 cup fresh lemon juice
- 4 large cloves garlic, minced
- 1 Tbsp. minced fresh rosemary
- 1/2 tea. pepper
- 1/2 cup olive oil
- 4 chicken breasts, skinned and boned
Cranberry Chipotle Chuck Roast
By á-47
Place onion in a 4 qt. slow cooker
- 1 medium onion, cut into thin wedges
- 1 1/2 lb. beef chuck roast
- 1/4 tea. salt
- 1/4 tea. pepper
- 2 cloves garlic, minced
- 1 16/ oz. can whole cranberry sauce
- 1-2 tea. finely chopped canned chipotle chile peppers in adobo sauce
- 2 cups instant brown rice
- fresh jalapeno chile peppers, halved (optional)
Jalapeno Poppers in a Blanket
By á-47
Roast garlic: cut 1/4" off the top of a whole garlic bulb
- 1 egg
- 1 Tbsp. water
- flour
- 1 pkg. (17.3 oz) puff pastry sheets, thawed
- 1 pkg. (8 oz) cream cheese, softened
- 3/4 cup finely shredded Cheddar and Monterey Jack cheese blend (about 3 oz)
- 4 cloves roasted garlic, mashed
- 3 strips bacon, cooked and crumbled
- 12 medium jalapeno peppers, cut in half lengthwise and seeded
Achiote Rub
By á-47
This rub can be used for beef, chicken and pork
- 1 pkg. (8 oz) achiote paste
- 1/4 cup lime juice
- 1 cup olive oil
- 1 tea. chopped garlic
- 2 Tbsp. honey
- salt and pepper to taste