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Recipes
Mini MIncemeat Turnovers
By á-47
Preheat the oven to 425 degrees
- 1 cup flour
- 1/2 tea. salt
- 6 Tbsp. butter, chilled and cut into small pieces
- 6 Tbsp. cream cheese, chilled and cut into small pieces
- 2 Tbsp. ice water
- 1 egg, beaten
- 1/2 cup mincemeat
Cornmeal Waffles
By á-47
Combine flour, cornmeal, baking powder and salt in a large bowl, and make a well in the center
- 1 cup flour
- 3/4 cup yellow cornmeal
- 2 tea. baking powder
- 1/2 tea. salt
- 1 1/2 cups buttermilk
- 1/2 cup maple syrup
- 1 Tbsp. vegtable oil
- 2 large egg yolks
- 2 lage egg whites
Desert Dream Bars
By á-47
In medium bowl, mix butter, 1/2 cup brown sugar, and flour
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1 cup flour
- 2 eggs
- 1 cup brown sugar
- 1 cup flaked coconut
- 1 cup chopped pecans
- 2 Tbsp. flour
- 1/4 tea. salt
- 1/2 tea. baking powder
- 1 tea. vanilla
Gren Chile Corn Casserole (Jiffy Cornbread mix)
By á-47
Mix all ingredients together with an electric mixer to incorporated butter, adding corn last
- 1 box Jiffy corn muffin mix
- 2 eggs
- 1/2 stick butter, softened
- 2/3 cup milk
- 1 (4 oz) can chopped green chiles, undrained
- 4 oz. cheddar or Jack cheese, grated (optional)
- 1/4 tea. ground cumin
- 1 (15 1/2 oz) can whole kernel corn, drained
- 1 (15 1/2 oz) can creamed corn
Salsa- Quick Salsa
By á-47
Combine drained tomatoes, onion, chile, lime juice, cilantro, and oil in a food processor; pulse until well combine...
- 1 can (28 oz) whole San Marzano tomatoes, drained with liquid reserved
- 1 small red onion, roughly chopped
- 1/2 serrano chile, or to taste
- juice of 2 limes
- 1/4 bunch fresh cilantro, about 4 sprigs
- 1/4 cup olive oil
- salt and pepper
Red Potatoes - Roasted with Rosemary & Garlic
By á-47
Preheat oven to 450 degrees
- 8 red-skinned potatoes, about 2" long, unpeeled, scrubbed
- 1 Tbsp. fresh rosemary, chopped (1 tea. crumbled dried)
- 1 Tbsp olive oil
- 1 tea. salt
- pepper to taste
- 2 large cloves garlic, coarsely chopped
aDressing: Spicy Peanut Sauce
By á-47
Use sauce with noodles, chicken, celery, and green onions for a salad
- 1/2 cup crunchy peanut butter
- 6 Tbsp. hoisin sauce
- 2 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- 2 Tbsp. brown sugar
- 1 Tbsp. chili sauce (or chili-garlic sauce)
- 1 tea. sesame oil
- 1/2 tea. minced ginger
- 1/2 cup water
Chicken Chili Verde (Crock Pot)
By á-47
Roast poblanos over a gas burner until blackened
- 3 poblano chile peppers
- 1 1/2 lb. tomatillos, chopped
- 1 cup onion, chopped
- 1 cup fresh cilantro, loosely packed, chopped and divided
- 2 Tbsp. minced garlic
- 1 1/2 tea. ground cumin
- 1 tea. salt
- 1 tea. sugar
- 1 lb. bone-in chicken breasts, skin removed, chicken seasoned with salt and pepper
- 1 1/2 cups chicken broth
- 2 Tbsp. fresh lime juice
- Crumbled queso fresco cheese
Cast Iron Mixed-Berry Crisp
By á-47
Makes 2 - 5" cast iron skillets
- 3 cups mixed fresh berries (such as blueberries, blackberries, and/or raspberries)
- 1/3 cup sugar
- 4 tea. quick-cooking tapioca
- 1/2 tea. cinnamon
- 1/2 tea. ginger
- 1/2 cup crushed amaretti
- 1/4 cup flour
- 2 tbsp. sliced almonds
- 2 tbsp. packed brown sugar
- 1/4 cup butter
- 1 tbsp. butter, softened
- Vanilla ice cream
POTATO AND CHIPOTLE SOUP
By á-47
In a large pan of salted water, cook potatoes in 140ºF water for 20 minutes, then bring to a boil until potatoes a...
- 2 pounds Idaho potatoes, peeled and quartered (or 4 cups mashed Idaho potatoes)
- 1 medium Spanish onion, roughly chopped
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 2 ounces canned chipotle chiles with adobo sauce
- 4 cups chicken stock or water
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup grated smoked Cheddar cheese, plus additional for garnish
- Kosher salt, to taste
- White pepper, to taste