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Recipes
Pumpkin and Cannellini Bean Soup
By á-47
In a large Dutch oven, cook bacon over medium heat until crisp
- 8 slices bacon
- 2 cups chopped white onion
- 4 cloves garlic
- 7 cups chicken broth
- 5 1/2 cups peeled and cubed fresh pumpkin (or 2 - 15 oz. cans pumpkin)
- 2 (15.5 oz) cans cannellini beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 Tbsp. minced chipotle in adobo sauce
- 1 tea. cumin
- 1/2 tea. salt
- 2 Tbsp. lime juice
- Garnish: sour cream, chopped fresh cilantro, toasted pumpkin seeds
Apple Cake with Buttery Caramel Sauce
By á-47
Preheat oven to 350 degrees
- 2 cups flour
- 1 tea. baking powder
- 1/2 tesa. salt
- 1/2 tea. nutmeg
- 1/2 tea. cinnamon
- 1/4 tea. baking soda
- 1/2 cup butter, softened
- 2 cups sugar
- 2 eggs
- 6 cups coarsely chopped, unpeeled cooking apples
- 1 cup chopped walnuts
- 1/3 cup butter
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1/3 cup whopping cream
- 1/2 tea. vanilla
POtatoes Au Gratin - in a muffin pan
By á-47
Preheat oven to 400 degrees
- butter for muffin pan
- 2 med. russet potatoes
- salt and pepper
- 6 Tbsp. heavy cream
- Add?
- cheese
- jalapenos
- onion
Corn - Southwest Sauteed Corn
By á-47
In a large nonstick skillet, heat butter over medium-high heat
- 1 Tbsp. butter
- 3 1/2 cups fresh corn or 1 (16 oz) package frozen corn
- 1 plum tomato, chopped
- 1 Tbsp. lime juice
- 1/2 tea. salt
- 1/2 tea. cumin
- 1/3 cup minced fresh cilantro
Creamy Tomato Tortellini Soup
By á-47
Cook tortellini according to package driections
- 1 pkg (9 oz) refrigereated cheese tortellini
- 2 cans (10 2/4 oz. each) condensed tomato soup, undiluted
- 2 cups vegetable broth
- 2 cups half-and-half
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 1 tea. onion powder
- 1 tea. garlic powder
- 1 tea. dried basil
- 1/2 tea. salt
- 1/2 cup shredded Parmesan cheese
- Additional shredded Parmesan cheese, oiptional
Marinade - Chipotle-Lime
By á-47
For beef, pork or chicken, marinate at least 2 hours - or overnight
- 1/4 small red onion, minced
- 1/4 cup olive oil
- 2 Tbsp. lime juice
- 1 chilpotle in adobo sauce, mashed
- 1 Tbsp. honey
- 2 cloves garlic, minced
- salt and pepper
Robyn's Spicy Grilled Adobo Pork Loin w/ Chorizo Stuffing
By á-47
This is the one I made - delicious!!!!
- 6 large garlic cloves
- 3 Tbsp. olive oil, divided
- 1/2 lb. fully cooked Chorizo or Linguica, cut into large chunks
- 1/2 cup cilantro leaves
- 1/8 cup chipotle peppers in adobo sauce
- 1/3 cup dry bread crumbs
- 1 1/2 Tbsp. cumin
- 1 1/2 Tbsp. plus 1 tea. salt
- 1/2 Tbsp. plus 3/4 tea. pepper
- 1 Tbsp. paprika
- 1 Tbsp. brown sugar
- 4 lb. whole pork loin
Pumpkin Butterscotch Bread Pudding
By á-47
Preheat oven to 350 degrees
- 1 loaf (14 oz) cinnamon challah bread or cinnamon brioche, cut into 3/4" cubes (about 10 cups)
- 4 eggs
- 2 cans (12 fl.oz. each) evaporated milk
- 1 can (15 oz) Libby's pure pumpkin
- 1 cup plus 1 Tbsp. sugar, divided
- 1 tea. vanilla
- 1 1/4 tea. cinnamon, divided
- 1/2 tea. salt
- 1 cup Nestle Toll House Butterscotch Flavored Morsels
- 2 Tbsp. packed brown sugar
- ice cream
- butterscotch topping
Potatoes - Crispy Potato Roast
By á-47
Preheat oven to 375 degrees
- 3 Tbsp. buter, melted
- 3 Tbsp. extra-virgin olive oil
- 4 lbs. russet potatoes, peeled
- 4 shallots, thickly sliced lengthwise
- coarse salt
- 1/2 - 1 tea. red pepper flakes
- 8 sprigs rosemary
Lemon Caper Chicken
By á-47
Season chicken. In a large skillet, melt 1 Tbsp
- 2 cubed chicken breasts
- 5 Tbsp. butter
- 1 lemon, peeled, 4 segments chopped and remainder juiced
- 2 Tbsp. capers, drained
- 2 Tbsp. chopped parsley