á-47's profile page
Recipes
Pot Roast - Carne Adovada
By á-47
In a medium bowl, combine the chili powder, cornstarch, lemon juice and water
- 1/4 cup + 2 Tbsp. New Mexico red chile powder
- 1/2 tea. cornstarch
- 1 Tbsp. fresh lemon juice
- 1 1/2 cups cold water
- 2 lb. pot roast (or other beef roast) cut into cubes
Pork and Apples with Cider Cream Sauce
By á-47
PORK: place medallions between sheets of plastic wrap, Using a meat mallet flatten each opiece to n even thickness...
- PORK
- 2 lb. pork tenderloin, cut into 12 (2" thick)( slices
- 1/2 tea. salt
- pepper
- 1 Tbsp. vegetable oil
- APPLES
- 2 Tbsp. butter
- 3 Granny Smith apples, unpeeled and thickly sliced
- 2 medium shallots, thinly sliced (about /2 cup)
- Tbsp. finely chopped fresh rosemary
- 1 1/2 tea., sugar
- 1/4 tea. salt
- SAUCE
- 1 cup apple cider
- 1/2 cup chicken broth
- 1 tea. finely chopped fresh rosemary
- 1/2 cup heavy cream
- 1 tea. salt
- pepper
Dried Beef Gravy & Biscuits
By á-47
Melt butter in a skillet; add beef and onion
- 4 Tbsp. butter
- 1/4 lb. thinly sliced smoked dried beef, cut into strips
- 1/4 cup finely chopped onion
- 3 Tbsp. flour
- 1/4 tea. celery salt
- 1/4 tea. pepper
- 2 cups milk
- 1 - 4 oz. can chopped green chilies
- Biscuits
BBQ Honey Wings - 4 ways
By á-47
Chili-Lemon Honey Drizzle Horseradish-Honey Mustard Drizzle Cider Vinegar-Brown Butter Honey Drizzle
- 2 lb. chicken wings
- 2 Tbsp. olive oil
- salt and pepper
- Honey Drizzle of choice
- CHILI-LEMON HONEY DRIZZLE
- 1/2 cup honey
- 1/4 cup bottled chili sauce
- 2 Tbsp. fresh lemon juice
- HORSERADISH-HONEY MUSTARD DRIZZLE
- 1/2 cup honey
- 3 Tbsp. prepared horseradish
- 2 Tbsp. whole grain mustard
- CIDER VINEGAR/BROWN BUTTER HONEY DRIZZLE
- 1/4 cup butter
- 1/2 cup honey
- 1 Tbsp. apple cider vinegar
Cream of Tomato Soup
By á-47
In a food processor or blender, combine stewed tomatoes and cream cheese; cover and process until smooth
- 1 can (145 1/2 oz) stewed tomatoes
- 4 oz. cream cheese, cubed
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 Tbsp. butter
- 3 cans (10 3/4 oz each) condensed tomato soup, undiluted
- 4 cans (5 1/2 oz each) V8 juice
- 3 tbsp. tomato paste
- 1 cup half-and-half cream
- 1/2 te3a. dried basil
- Serve with Ranch Dressing seasoned oyster crackers
Watermelon Jelly
By á-47
Makes 5 half pints
- 6 cups seeded, chopped watermelon
- 5 cups sugar
- 1/3 cup white wine vinegar or white balsamic vinegar
- 1/4 cup lemon juice
- 2-3 drops red food coloring
- 2 pouches (3 oz each) liquid fruit pectin
Cast Iron Hot Brownies
By á-47
Generously butter an 8-9" cast-iron skillet or four individual 10-12 oz
- 1 Tbsp butter, softened
- 1/2 cup butter
- 3 oz. unsweetened chocolate, coarsely chopped
- 1 cup sugar
- 2 eggs
- 1 tea. vanilla
- 2/3 cup flour
- 1/4 tea. baking soda
- 2 medium bananas (unpeeled), halved lengthwise
- 1 Tbsp. butter, melted
- Rocky Road ice cream
- Hot fudge sauce
Peanut Brittle
By á-47
Generously butter a 12x18 baking sheet
- 1 1/2 cups sugar
- 2/3 cup plus 1 1/2 tea. water
- 2/3 cup light corn syrup
- 2 Tbsp. butter, plus additional for greasing pan and spoon
- 1/2 cup raw Spanish peanuts (for nuttier brittle use 1 cup)
- 1/2 tea. salt
- 1/2 tea. vanilla
- 1/2 tea. baking soda
Bean - Three Bean Salad
By á-47
In a large bowl, combine the first 6 ingredients
- 3 Tbsp. Olive Oil
- 3 Tbsp. red wine vinegar
- 1/2 tea. garlic powder
- 12/2 tea. ground cumin
- 1/4 tea. salt
- 1/4 tea. pepper
- 1 can (16 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (11 oz) Mexicorn, drained
- 1/4 cup thinly sliced green onions
- 1/4 cup thinly sliced celery
Blue Cheese Herb Spread
By á-47
Can be made 3 days ahead
- 2 Tbsp. walnuts
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. chopped chives
- 1/2 cup blue cheese, crumbed
- 1 (8 oz) pkg. cream cheese, cold