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Recipes
Oatmeal with Lemon and Blueberries (baked)
By á-47
Preheat oven to 375 degrees
- 2 1/2 cups Quaker Perfect Portions Cinnamon Oatmeal
- 1 tea. baking powder
- 1/2 tea. salt
- zest of 1 lemon
- 1/2 tea. nutmeg
- 2 Tbsp. butter, melted and cooled
- 2 cups soymilk
- 1 egg
- 1/2 cup sugar
- 2 cups blueberries, fresh or frozen
Salsa - Roasted Salsa Verde
By á-47
Preheat broiler and cover a large rimmed baking sheet with foil
- 12 tomatillos (about 1 1/2 lbs)
- 2 fresh anaheim or poblano chiles
- 1 onion, cut into 4-5 thick slices
- 2 cloves garlic, smashed and peeled
- olive oil for brushing
- salt and pepper
- 1/2 cup small sprigs cilantro
- 1 lime, juiced
Glaze - 3 Quick glazes
By á-47
Orange-Mustard Soy-Ginger Chipotle-Lime These sweet-sour glazed are great on grilled shrimp, turkey, beef, chi...
- ORANGE-MUSTARD
- 1/4 cup orange marmalade
- 1 1/2 tea. grainy mustard
- SOY-GINGER
- 1/4 cup orange marmalade
- 1 1/2 tea. soy sauce
- 1 tea. grated peeled fresh ginger
- CHIPOTLE-LIME
- 1/4 cup orange marmalade
- 1 1/2 tea. liquid from chipotle chiles in adobo
- 1 tea. fresh lime juice
Corn - Mexican Street Corn Salad
By á-47
1. Preheat oven to 375°F
- 5 to 6 ears fresh corn, husks and silks removed
- 3 limes, divided
- 1 large red onion, finely chopped (about 1 cup)
- 2 cans (4 ounces each) Schnucks diced mild green chiles
- 1-1/2 cups crumbled queso fresco, queso Cotija or feta cheese (about 6 ounces), divided
- 1/2 cup coarsely chopped fresh cilantro leaves
- 1/4 cup Schnucks real mayonnaise
- 1/4 cup Schnucks sour cream
- 3 garlic cloves, crushed with press (about 1 tablespoon)
- 1 teaspoon Schnucks chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon Schnucks ground cayenne pepper (1/2 teaspoon for more heat)
Breakfast Bread Pudding
By á-47
Preheat oven to350 degrees
- 3 Tbsp. sugar
- 1 cup cottage cheese
- 2 Tbsp. butter
- 2 Golden Delicous apples, peeled, quartered, and thinly sliced
- 1 Tbsp.lemon juice
- 1/2 tea. cinnamon
- 12 slices cinnamon-raisin bread, lightly toasted
- 1 1/3 cups milk
- 3 eggs
- 1 tea. vanilla
- 1/4 tea. salt
Rhubarb Cake with Vanilla Sauce (9" sq. pan)
By á-47
In a mixing bowl, cream butter and sugar
- STREUSEL TOPPING:
- 2 Tbsp. butter, softened
- 1 cup sugar
- 1 egg
- 2 cups flour
- 1 tea. baking powder
- 1/2 tea. baking soda
- 1/2 tea. salt
- 1 cup buttermilk
- 2 cups chopped fresh or frozen rhubarb, thawed
- 1/4 cup flour
- 1/4 cup sugar
- 1/4 cup flaked coconut
- 2 Tbsp. butter, melted
- VANILLA SAUCE
- 1/2 cup butter
- 3/4 cup sugar
- 1/2 cup evaporated milk
- 1 ta. vanilla
Picnic Tuna Seashell Salad
By á-47
In a large bowl, combine sour cream, mayonnaise, salt, pepper and dill weed
- 2/3 cup sour cream
- 2/3 cup mayonnaise
- 1/4 tea. salt
- 1/8 tea. pepper
- 1/8 tea. dill weed
- 9 oz. can tuna in water, drained and flaked
- 4 oz. small shell macaroni, cooked and drained
- 1/2 cup diced celery
- 1/4 cup sliced green olives
- 1/4 cup thin-sliced sweet pickles
- 1/4 cup sliced green onion with tops
- 1/2 cup grape tomatoes, halved
Asparagus - Grilled Asparagus Rafts
By á-47
Prepare grill to high heat
- 16 thick asparagus spears (about 1 pound)
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon dark sesame oil
- 1 garlic clove, minced
- 2 teaspoons sesame seeds, toasted
- 1/4 teaspoon black pepper
- Dash of salt
Santa Fe Chicken and Rice Chowder
By á-47
Combine all ingredients. Cook for 8 hours on low in crock pot
- 1 cup white rice
- 1 lb. chicken tenders or chicken breasts, chopped
- 1 15-oz. can black beans, drained
- 1 10-oz. Rotel tomatoes, not drained
- 1 small onion, diced
- 1 Tbsp. cilantro, snipped
- 1 10-oz. tub Santa Fe blend cooking cream
- 2 Tbsp. lime juice
- 4 cups water
Zucchini Pineapple Cake
By á-47
Preheat oven to 350 degrees
- 1 1/2 cups flour
- 1 1/4 cups sugar
- 1/2 cups flaked coconut
- 2 tea. baking soda
- 1 tea. salt
- 2 tea. cinnamon
- 1/4 tea. nutmeg
- 3 Tbsp. vegetable oil
- 2 eggs
- 1 tea. vanilla
- 2 cups grated, unpeeled zucchini (2 small)
- 1 20 oz. can crushed pineapple in juice, drained (r3eserve juice to add to frosting if needed)
- FROSTING
- 2 Tbsp. butter, room temperature
- 8 oz. cream cheese, room temperature
- 2 cups powdered sugar
- 2 tea. vanilla
- 1-2 Tbsp. pineapple juice, if needed