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Recipes
Acorn Squash - Orange Cranberry Sauce
By á-47
Cut each squash in half lengthwise; remove seeds
- 2 medium acorn squash (about 2#)
- 16 oz. can jellied cranberry sauce
- 1/4 cup orange marmalade
- 1/4 cup golden raisins
- 1/4 tea. cinnamon
- salt and pepper to taste
Butter - Honey-Ancho Chile Butter for Grilled Corn
By á-47
Can be made up to 2 days ahead
- 8 Tbsp. (1 stick) butter, room temperature, divided
- 1 Tbsp. ancho chile powder
- 1 tea. ground cumin
- 1 Tbsp. honey
- 1/2 ta. dried oregano
- 1/2 tea,. salt
- 1/4 tea. granulated garlic or garlic powder
- 1/4 tea. onion powder
Chicken Chorizo Lasagna
By á-47
Crumble chorizo into a large skillet;add jalapenos
- 1 pkg. (15 oz) chorizo
- 1/4 cup jalapenos.chopped and seeded
- 1 rotisserie chicken, shredded
- 1 eggs, slightly beaten
- 1 carton (15 oz) ricotta cheese
- 4 cans (10 oz. each) enchiladas sauce
- 12 non-cook lasagna noodles
- 4 cups (16 oz) shredded Monterey Jack cheese
- 1/2 cup minced fresh cilantro
Cranberry/Strawberry Jam
By á-47
Grind strawberries and cranberries in a food processor; place in a Dutch oven
- 1 pkg (40 oz) frozen unsweetened strawberries, thawed
- 1 lb. fresh or frozen cranberries
- 5 pounds sugar
- 2 pouches (3 oz each) liquid fruit pectin
Whiskey Sour Cocktail Jelly
By á-47
Makes about 5 half pints
- 3 limes
- 2 lemons
- 4 1/4 cups sugar
- 1 1/2 cups water
- 1/4 cup bourbon
- 1/2 6 oz. pkg. (1 foil pouch) liquid fruit pectin
- 5 maraschino cherries with stems
- 5 fresh orange slices
Grilled Cheesy Bacon Wrapped Mini Meat Loaves
By á-47
1. Heat closed medium-size contact grill for 5 minutes
- 1 lb extra-lean (at least 90%) ground beef
- 1/4 cup Progresso® plain bread crumbs
- 3 tablespoons ketchup
- 1 teaspoon onion salt
- 1/2 teaspoon pepper
- 1 egg
- 1/2 cup shredded Cheddar cheese (2 oz)
- 4 slices center-cut bacon (about 3 1/2 oz), cut crosswise in half
Red Velvet Ebelskivers
By á-47
Mix the flour, coco powder, sugar, salt and baking powder in a bowl
- RED VELVET BATTER
- 1 cup flour
- 1/8 cup coco powder
- 5 Tbsp. sugar
- 1/2 tea. salt
- 2 ta. baking powder
- 1/8 tea. red food dye
- 1 cup buttermilk
- 1 egg
- 1/2 Tbsp. vinegar
- 2 Tbsp. vegetable oil
- 1/2 tea. vanilla
- CREAM CHEESE FILLING
- 4 Tbsp. cream cheese
- 2 Tbsp. butter, softened
- 1 1/2 Tbsp. sugar
- 1/8 tea. vanilla
- 3 Tbsp. melted butter + 1 Tbsp. vegetable oil for frying
- powdered sugar for dusting
Pork Tenderloin - Stuffed Cuban Pork Tenderloin
By á-47
1. Preheat grill to medium-high heat
- 1 (1-pound) pork tenderloin, trimmed
- 2 tablespoons whole-grain Dijon mustard
- 1/3 cup chopped fresh cilantro
- 3 thin slices Swiss cheese, halved
- 1/3 cup chopped bread-and-butter pickles
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
Baked Beans from scratch (crock pot)
By á-47
Add all ingredients to crock pot and set on low for 8 hours
- 1 - 1 lb. pkg. dried navy beans, soaked overnight and cooked until tender
- 1 can pinto beans
- 1 can black beans
- 1 can kidney beans
- or another 1 lb. package of dried beans
- 1 lb. hamburger, browned and drained
- 2 cups ketchup
- 1 cup water
- 1/2 cup molasses
- 1 onion
- 2 Tbsp. yellow mustard
- 1 cup brown sugar
- 3-4 Tbsp. roasted Hatch chilies
- salt and pepper
- tomato sauce and/or water to thin if too thick after 6 hours or so
Bread - Cheese Bread #1
By á-47
Cut bread diagonally into 1" slices to within 1" of botom
- 1 loaf round bread, unsliced
- 1 block (8 oz) swiss cheese
- 3 slices red onion, chopped
- 1/2 cup butter, melted
- 3 garlic cloves, minced
- 1 tea. salt