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Recipes
Gingery Peanut Noodles with Rotisserie Chicken
By á-47
1. In a blender, blend together water, peanut butter, rice vinegar, soy sauce, brown sugar and fresh ginger
- 1 cup water
- 1/2 / cup peanut butter
- 3 tbsp each rice vinegar and soy sauce
- 1 tbsp brown sugar
- 1 tsp grated fresh ginger
- 1 1/2 cups rotisserie chicken, shredded
- 1 sliced red bell pepper
- 1/2 English cucumber (cut into strips)
- 2 scallions, sliced
- 1/4 cup chopped peanuts
Caprese Salad w/ cherry tomatoes
By á-47
Place grape tomatoes, bocconcini, proscuitto, olives and capers in a large bowl
- 1 pint grape tomatoes, halved
- 1 (6 oz) container Bocconcini (small fresh mozzarella balls), drained
- 1 paper thin slice proscuitto ham, finely chopped
- 1/3 cup pitted kalamata olives, drained
- 1 Tbsp. capers, drained
- DRESSING
- 1/4 cup white wine vinegar
- 2 tea. Dijon mustard
- 1/8 tea. black pepper
- pinch of sugar
- 3/4 cup olive oil
- 2 Tbsp. chopped chives
- 2 Tbsp. chopped fresh oregano
Maswon Jar MOnkey Bread
By á-47
makes 4 half pint jars
- 10 refrigerated biscuit dough rounds
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tea,. cinnamon
Jalapeno Chile Rounds
By á-47
Combine eggs, milk, cheese and green chiles in bowl; mix well
- 2 eggs
- 1/2 cup milk
- 4 oz. Cheddar or Monterey Jack cheese, shredded
- 1 (4 oz) can chopped green chilies
- 1 (10 oz) can flaky biscuits
Asian Chili-Garlic Paste
By á-47
Blend into your favorite meatloaf mix before baking
- 1/4 cup red pepper flakes
- 1 cup boiling water
- 3 Tbsp. chopped peeled fresh ginger
- 6 garlic cloves
- 2 sliced green onions
- 1 Tbsp,. seasoned rice vinegar
- 1 Tbsp. canola oil
Chicken - Orange Glazed Chicken
By á-47
Put butter in sauce pan and saute chicken breast until done
- 2 boneless chicken breasts
- 1 tbsp. butter
- 1/2 tsp. cornstarch
- 1/4 tsp. ground mustard
- 1/4 cup orange juice
- 2 tbsp. orange marmelade
- 1 tbsp. soy sauce
White Fish - Alaska Seafood Hobo Packs
By á-47
Lay foil sheets out in a single layer and brish with 1 Tbsp
- 4 - 12 " square pieces heavy-duty aluminum foil
- 3 Tbsp. olive oil
- 4 (5 oz) fresh white fish fillets
- salt and pepper
- 8 thin lemon slices (from 1 large lemon)
- 8 sprigs fresh thyme
- 2 large cloves garlic, peeled and very thinly sliced
- 12 cherry or grape tomatoes, halved
- 2 Tbsp. drained bottled capers
- 3 Tbsp. roughly chopped fresh basil or parsley, or a combination of both
Potatoes - Grilled Potatoes & Peppers
By á-47
In a large bowl, combine all ingredients
- 8 medium red potatoes, cut into wedges
- 2 medium green peppers, sliced
- 1 medium onion, cut into thin wedges
- 2 Tbsp. olive oil
- 5 garlic cloves, thinly sliced
- 1 tea. paprika
- 1 tea. Montreal Steak Seasoning
- 1 tea. Italian seasoning
- 1/4 tea. salt
- 1/4 tea. pepper
Drunken Beans
By á-47
Taste even better the next day
- 1 1/2 lb. dried pinto beans
- 3 strips bacon
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 12 oz. bottle beer
- 6 cups water
- 1 4 oz. can diced green chiles
- 2 cups chunky salsa
- 1 ta. salt
- 1/8 tea. pepper
Salmon with green beans and lemon zest, in parchment
By á-47
Preheat oven to 400 degrees
- 4 skinless salmon fillets (6 oz. each)
- 3/4 lbs. green beans, trimmed
- 12 wide strips lemon zest (from 2 lemons)
- 4 tea. capers, rinsed and drained
- sant and pepper
- 4 tea. extra-virgin olive oil