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Recipes
Potaotes - Fried with jalapenos and cheddar cheese
By á-47
Cook potatoes in a saucepan of salted, boiling water for 10 minutes; drain
- 2 Tbsp. peanut oil
- 1 lb. red potatoes, cut into
- 1 1/2-inch pieces
- 1 ⁄4 cup chopped scallions
- 1 jalapeño chile pepper, sliced
- Kosher salt and black pepper to taste
- 1 ⁄2 cup shredded white Cheddar cheese
Potatoes - Smoky Potato Gratin
By á-47
Bring a large pot of water to a boil over high heat
- Kosher salt, to taste
- 2 1/2 lb. Yukon Gold potatoes, peeled and sliced 3/16 thick on a mandoline
- 2 garlic cloves
- 8 Tbs. (1 stick) unsalted butter
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. chopped fresh thyme
- Freshly ground pepper, to taste
Chocolate Chip Pumpkin Bread
By á-47
A touch of cinnamon hels blend the chocolate and pumpkin flavors
- 3 cups flour
- 2 tea. cinnamon
- 1 tea salt
- 1 tea baking soda
- 4 eggs
- 2 cups sugar
- 2 cups canned pumpkin
- 1 1/2 cups vegetable oil
- 1 1/2 cups semisweet chocolate chips
Dried Chile Biscuits
By á-47
Preheat oven to 500 degrees
- 4 cups flour
- 1 tea. salt
- 2 Tbsp. + 1/2 tea. baking powder
- 1 tbsp. granulated garlic
- 4 Tbsp. Aleppo Red pepper flakes
- 10 Tbsp. butter, chilled
- 1 3/4 cups whole milk, cold
- 1 egg, beaten
- 1 Tbsp. urfa red pepper flakes
Cupcakes - Dark Chocolate Bacon
By á-47
Preheat oven to 375 degrees
- 12 slices bacon
- 2 cups flour
- 3/4 cup plus 1 Tbsp. unsweetened cocoa powder
- 2 cups sugar
- 2 tea. baking soda
- 1 tea. baking powder
- 1/2 tea. sea salt
- 2 eggs
- 1 cup strong coffee, cold
- 1 cup buttermilk
- 1/2 cup vegetable oil
Coleslaw - Apple Cranberry Slaw
By á-47
Mix all together
- 1/3 cup zesty Italian dressing
- 2 Tbsp. maple syrup
- 1 pkg. (14 oz) coleslaw blend
- 1 apple, chopped
- 1/2 cup dried cranberries
- 1/4 cup chopped red onions
Nuts - Roasted Spiced Pecans
By á-47
Heat oven to 375 degrees. Line a baking sheet with foil
- 2 Tbsp. butter, melted
- 2 Tbsp. Worchestershire sauce
- 1 tea. chili powder
- 3/4 tea. garlic powder
- 3/4 tea. onion powder
- 3/4 tea. salt
- 1/2 tea. cayenne
- 1 (12 oz) bag pecan halves - 3 cups
Cranberry Jam
By á-47
Measure cranberries; then put through food grinder or blender
- 3 1/2 cups cranberries
- 2 cups water
- 1 (20 oz) can crushed pineapple, undrained
- 8 cups sugar
- 1 (3 oz) packet liquid pectin
Tilapia Puttanesca
By á-47
Rinse fish, pat dry with paper towels
- 1 lb. skinless tilapia fillets
- 1/8 tea. salt
- 1/2 medium red onion, cut into wedges
- 1 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 14/5 oz. can diced tomatoes, undrained
- 2 tea. dried oregano, crushed
- 1/4 tea. crushed red pepper
- 1/4 cup pitted kalamata olives
- 1 Tbsp. capers, drained
- 2 Tbsp. coarsely chopped fresh Italian (flat-leaf) parsley
Ravioli Soup
By á-47
In a Dutch oven, cook beef until no longer pink; drain
- 1 lb. ground beef
- 2 cups water
- 2 cans (one 28 oz. and one 14.5 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 1/2 cups chopped onion
- 1/4 cup minced fresh parsley
- 2 garlic cloves, minced
- 3/4 tea. dried basil
- 1/2 tea. dried oregano
- 1/2 tea. onion salt
- 1/2 tea. sugar
- 1/2 tea. salt
- 1/4 tea. pepper
- 1/4 tea. dried thyme
- 1 pkg. (9 oz) refrigerated cheese ravioli
- 1/4 cup grated Parmesan cheese