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Recipes
Ropa Vieja
By á-47
Whisk broth, vinegar, cumin, paprika, salt, pepper and cayenne in a 5 or 6 qt
- 1 1/2 cups chicken broth
- 1/4 cup apple cider vinegar
- 1 Tbsp. cumin seed
- 1 tea. smoked paprika
- 1 tea. salt
- 1/2 tea. pepper
- 1/4 tea. cayenne pepper, or more to taste
- 3 lbs. lean flank steak (two 1 1/2# steaks, trimmed of any fat)
- 2 medium red onions, thinly sliced into rings
- 2 large sweet red peppers, seeded, cored and chopped
- 2 medium apples, peeled, cored and shredded through the holes of a box grater
- 3 stalks celery, thinly sliced
- 3 coveers garlic, minced
- 1/2 cup cilantro leaves, packed and chopped
French Toast - Stuffed overnight
By á-47
Cut a slit through the top crest of each slice of bread to form a deep pocket
- 1 loaf Italian bread cut crosswise into 8-10 slices that are each about 1 1/2" thick
- 1 pkg. (8 oz) cream cheese
- 2 Tbsp. confectioners' sugar
- 1/2 tea. almond extract
- 1/2 to 3/4 cup strawberry, raspberry or cherry reserves
- 5 eggs
- 1 1/2 cups light cream or half-and-half
- 1 tea. vanilla
- 1 Tbsp. confectioners' sugar
- pinch salt
Chicken - Pepper Jelly Chicken
By á-47
In medium saucepan, combine the jelly and pineapple juice
- 1 (9 oz) jar jalapeno jelly
- 3 Tbsp. pineapple juice
- 1 lb. skinless, boneless chicken breasts
- 1/4 tea. cracked black pepper and salt
- 1/4 cup sour cream
Mexican Party Mix
By á-47
Melt butter ; ad spices. Toss cereal, Fritos, and peanuts in a 9x13 baking or roasting pan
- 4 Tbsp. butter
- 2 tea. chile powder
- 1/4 tea. garlic salt
- 1/4 tea. onion salt
- 7 cups Chex cereal, or Crispix
- 2 cups Chili Cheese Fritos
- 3/4 cup peanuts
- 1/4 cup grated Parmesan cheese
Chicken Breasts - Maple-Chile-Glazed Grilled Breasts
By á-47
MAPLE-CHILE GLAZE: In heavy saucepan, bring jelly to a simmer until it has dissolved
- 4 (6 oz) chicken breasts, boneless, skinless
- 2 tea. salt
- 1 tea. pepper
- 4 tea. olive oil
- 1 cup Maple-Chile glaze
- MAPLE-CHILE GLAZE
- 1/3 cup hot pepper jelly
- 1 tea. smoked paprika
- 1/2 cup maple syrup
- 1/3 cup oil
Pumpkin Gingerbread Trifle
By á-47
Prepare and bake gingerbread according to package directions, using two greased 9" round baking pans
- 2 pkgs. (14 1/2 oz each) gingerbread cake mix
- 1 pkg. (4.6 oz) cook-and-serve vanilla pudding mix
- 3 cups 2% milk
- 1 can (29 oz) solid-pack pumpkin
- 1/2 cup packed brown sugar
- 1 carton (12 oz) frozen whippe3d topping, thawed, divided
aDressing: Creamy Cranberry Vinaigrette
By á-47
Combine cranberry juice, vinegar, mustard and garlic in a food processor or blender
- 1/3 cup cranberry juice
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. Dijon mustard
- 1 tea. crushed garlic
- 1 Tbsp. plain yogurt
- 1/2 cup olive oil
- salt and pepper
Bread Pudding - Pumpkin bread pudding with hot buttered rum sauce
By á-47
dessert
- Pudding:
- 1 loaf (about 1 lb) rich egg bread such as challah or brioche, cut into large, 1'' cubes (bread can be day-old)
- 1 (15-oz) can of organic pumpkin purée (such as Farmer's Market) or regular pumpkin purée
- 1 cup pecans, chopped
- 1/2 cup golden raisins
- 2-1/2 cups whole milk
- 3/4 cup sugar
- 1/2 cup brown sugar
- 4 eggs
- 1 tsp vanilla
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg, freshly grated
- 1/2 tsp ground allspice
- 1/8 teaspoon salt
- Sauce:
- 1 stick (4 oz) unsalted butter
- 1 cup dark brown sugar, packed
- 1 cup heavy cream
- 3 Tbsp dark rum
Nacho Potato Soup
By á-47
In a 3 qt. saucepan, combine the contents of the potato package, corn, tomatoes and water
- 1 pkg. (5 1/4 oz) au gratin potatoes
- 1 can (11 oz) whole kernel corn, drained
- 1 can (10 oz) diced tomatoes and green chilies, undrained
- 2 cups water
- 2 cups2% milk
- 2 cups cubed process American cheese (Velveeta)
- Dash hot pepper sauce, optional
- Minced fresh parsley, optional
Mexican Ground Beef and Rice Casserole
By á-47
Preheat oven to350 degrees
- 1 tea. oil
- 1 lb. ground beef
- 2 roasted red peppers, diced
- 1 1/2 cups fresh or frozen thawed corn
- 2 cups uncooked rice
- 1/2 cups black olives
- 2 1/2 cups chicken broth
- 2 cups Mexican simmer sauce (like Frontera Roasted Tomato & COlantro Cooking Sauce)**
- **it will take 4 1/2 cups liquid combined between cooking sauce and chicken broth for 2 cups uncooked rice - add more broth if simmer sauce doesn't equal 2 cups)
- salt and pepper