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Recipes
Reuben Soup
By á-47
In a large saucepan, saute onion and celery in butter until tender
- 1/2 cup chopped onion
- 1/2 cup sliced celery
- 2 Tbsp. butter
- 1 cup chicken broth
- 1/2 tea. baking soda
- 2 Tbsp. cornstarch
- 2 Tbsp. water
- 3/4 cup sauerkraut, rinsed and drained
- 2 cups half-and-half cream
- 2 cups chopped cooked corned beef
- 1 cup (4 oz) shredded Swiss cheese
- salt and pepper to taste
Chicken with mango and ginger in parchment
By á-47
Preheat over to 400 degrees
- 1 large mango, peeled, pitted and cut into 1/4" wedges
- 8 chicken cutlets (about 1 3/4 lb)
- 1 piece fresh ginger (1")peeled and cut into matchsticks
- 1/3 cup gresh cilantro leaves
- 1 med. jalapeno, thinly sliced
- salt and pepper
- 2 Tbsp. plus 2 tea. extra-virgin olive oil
- lime wedges, for serving
Buffalo Chicken Grilled Cheese Sandwich
By á-47
Mix the chicken, buffalo wing sauce, mayo, carrot, celery and onion in a small bowl
- 1/4 cup cooked shredded chicken, warm
- 1 Tbsp. buffalo wing sauce
- 1/2 Tbsp. mayonnaise (optional)
- 1 Tbsp. grated carrot
- 1 Tbsp. sliced celery
- 1 Tbsp. red onion, sliced or diced
- 1 Tbsp. crumbled blue cheese, room temperature
- 1/4 cup shredded cheddar cheese, room temperature
- 1 Tbsp. butter
South-Of-The-Border Chowder
By á-47
In a Dutch oven or soup kettle, saute onion and bacon until onion is tender and bacon is crips
- 1/2 cup chopped onion
- 4 bacon strips, diced
- 2 Tbsp. flour
- 1/2 tea. ground cumin
- 1/2 tea. chili powder
- 1/8 tea. garlic powder
- 1 pkg (32 oz.) frozen Southern-style hash brown potatoes
- 2 cans (14 1/2 oz0 chicken broth
- 1 can (14 oz) cream style corn
- 1 can (11 oz.) Mexicorn, drained
- 1 can (4 oz.) diced green chilies
- 1/4 cup pearl onions
- Sour cream, optional
- Minced cilantro, optional
Cranberry and Pecan Cheese Log
By á-47
Mix cream cheese spread, cranberries and orange peel until well blended
- 1 container (8 oz) cream cheese spread
- 1/4 cup chopped dried cranberries
- 1 Tbsp. grated orange peel
- 1/2 cup coarsely chopped pecans, toasted
- Triscuit Rosemary & Olive Oil crackers
Salmon - Maple Grilled
By á-47
In a small saucepan, bring syrup to a boil over medium-high heat
- 1 cup maple syrup
- 3 Tbsp. fresh orange juice
- 2 Tbsp. butter
- 1 tea. soy sauce
- 1/4 te. salt
- 6 (4-5 oz) salmon fillets
Potatoes - Grilled New Potato Packets
By á-47
HEAT grill to medium heat
- 1/2 lb. each red and white new potatoes (about 4 each)
- 2 Tbsp. water
- 2 tsp. oil
- 3 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- 1 Tbsp. chopped fresh parsley
Waffles - Pumpkin Waffles
By á-47
In a large bowl, combine the flour, brown sugar, baking powder and salt
- 1 cup flour
- 1 Tbsp. brown sugar
- 1 tea. baking powder
- 1/4 tea. salt
- 1 egg, lightly beaten
- 1 1/4 cups milk
- 2/3 cup canned pumpkin
- 4 1/2 tea. butter, melted
- 1/3 cup chopped pecans
Squash - Delicata Maple-Glazed
By á-47
Heat oven to 400 degrees. In a small, lidded pot, combine maple syrup and sage
- 1/2 maple syrup
- 1/4 cup packed fresh sage leaves
- 2 1/2 lb. delicata squash, ends trimmed, halved lengthwise, seeded and sliced into 1" half moons
- 1 Tbsp. olive oil
- 1/2 tea. salt
Upside Down Sausage-Apple Cornbread
By á-47
Grease 8x8 baking dish. Brown sausages
- UPSIDE DOWN TOPPING
- 1/2 lb. pork sausage links
- 4 Tbsp. butter
- 1/2 cup packed brown sugar
- 4 small apples, peeled and cut into eighths.
- CORNBREAD
- 1 cup flour
- 3/4 cup yellow cornmeal
- 3 Tbsp. brown sugar
- 1 Tbsp. baking powder
- 1 tea. salt
- 1 egg, lightly beaten
- 4 Tbsp. butter
- 1 cup milk
- Maple syrup