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Recipes
Pear Chicken Salad
By á-47
On each of four plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts
- 6 cups mixed slad greens
- 1 medium ripe pear, cliced
- 1 1/2 cups cooked chicken strips
- 1/4 cup feta cheese, crumbled
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts or pecans
- DRESSING
- 1/4 cup olive oil
- 2 Tbsp. orange juice
- 2 Tbsp. white wine vinegar
- 1 1/2 tea. sugar
- 1/2 tea. grated orange peel
- 1/8 tea. salt
- dash pepper
Pound Cake Tiramisu
By á-47
In a large bowl, using an electric mixer, beat cream, mcream cheese, and confectioners' sugar until combined
- 1 cup heavy cream
- 4 oz. cream cheese, room temperature
- 3 Tbsp. confectioners' sugar
- 1/2 cup strong coffee or espresso, room temperature
- 2 Tbsp. dark rum or brandy
- 1 loaf pound cake, preferably marbled, cut into 1/2" thick slices
- 1/4 cup shaved semisweet chocolate
- unsweetened cocoa powder, for dusting
Dip - Hot Sausage Dip in crockpot
By á-47
Cook sausage until cooked through and browned, about 10 minutes
- 1 - 12 oz. pkg. hot breakfast pork sausage, like Jimmy Dean's
- 1 - 10 oz. can stewed tomatoes with chiles, like Rotels
- 1 - 8 oz. pkg. cream cheese, cut into chunks
- Corn chips for serving
Orange Rhubarb Breakfast Bread
By á-47
In a large bowl, cream butter and sugar until light and fluffy
- 1/3 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 tea. vanilla
- 2 cups flour
- 1 1/2 tea. baking powder
- 1/2 tea. baking soda
- 1/2 tea. salt
- 1/4 tea. ground ginger
- 1/4 tea. ground nutmeg
- 1/2 cup orange juice
- 1 cup chopped fresh or frozen rhubarb
- 1/2 cup slivered almonds
- 2 tea. grated orange peel
Pork Roast - Mustard Pork Roast
By á-47
Sprinkle roast with salt and pepper; brown in oil in a large skillet on all sides
- 1 boneless pork shoulder butt roast (3-4 lb)
- 3/4 tea. salt
- 1/4 tea. pepper
- 1 Tbsp. canola oil
- 1 can (14 1/2 oz) diced tomatoes, drained
- 1 medium onion, chopped
- 1 can (14 1/2 oz) beef broth
- 1/2 cup dry red wine
- 3/4 cup stone-ground mustard
- 6 cloves garlic,. minced
- 1 Tbsp. honey
- 2 Tbsp. molasses
- 1 tea. dried thyme
- 2 Tbsp. cornstarch
- 2 Tbsp. cold water
Hot Chile Jelly from Store-Bought Jelly
By á-47
Any chilies can be used. If desired, double the amount of milder ones
- 1 1/2 oz. habanero chilies
- 1 cup rice vinegar
- 1/4 cup sugar
- 4 jars(10 oz. each) apple jelly
Baked Beans and Chops
By á-47
Pour baked beans into bottom of greased slow cooker
- 2 - 16 1/2 oz. cans baked beans
- 6 rib pork chops, 1/2" thick
- 1 1/2 tea. prepared mustard
- 1 1/2 Tbsp. brown sugar
- 1 1/2 Tbsp. ketchup
- 6 onion slices, 1/4" thick
Halibut - Grilled Halibut Serandeado (spanish for BBQ)
By á-47
In a blender, combine lemon juice, chile, worcestershire sauce, salt and pepper
- 4 halibut fillets
- 1/2 cup freshly squeezed lemon juice
- 1 med. serrano chile, chopped
- 1 Tbsp. Worcestershire sauce
- 1/2 tea. coarse salt
- 1/2 tea. pepper
- 1/4 cup coarsely chopped cilantro
- Grilled green onions
Southwestern Bean Soup
By á-47
In a Dutch oven or soup kettle, saute the onion in oil until tender
- 1 large onion, chopped
- 1 tea. vegetable oil
- 2 cans (15 oz. each) black beans, rinsed and drained
- 2 cans ( 14 1/2 oz each) diced tomatoes with garlic and onion
- 2 cans (14 1/2 oz. each) chicken broth
- 1 can (16 oz) kidney beans, rinsed and drained
- 1 can (15 oz) cannellini or white kidney beans, rinsed and drained
- 1 1/2 cups fresh or frozen corn
- 4 garlic cloves, minced
- 1 1/2 tea. cumin
- 1 1/2 tea. chili powder
- 1/8 to 1/4 tea. hot pepper sauce
Scones - Orange-Glazed Blueberry Scones
By á-47
SCONES: In a large hbowl, sift together 2 cups flour, baking powder, salt and sugar; mix well
- 2 cups plus 2 Tbsp. flour, divided
- 1 Tbsp. baking powder
- 1 tea. salt
- 1/3 cup sugar
- 1/2 chilled butter, diced
- 3/4 cup buttermilk
- 1 egg, beaten
- 2 cups blueberries
- ORANGE GLAZE
- 2 Tbsp. butter, diced
- 2 cups powdered sugar
- 3-4 Tbsp. orange juice