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Recipes
Asian Chicken Noodle Soup (Ramen noodles)
By á-47
In a large saucepan over medium heat, combine 1 cup water, broth,m soy sauce, ginger and red pepper flakes
- 2 (14 oz.) cans chicken broth
- 1 Tbsp. soy sauce
- 1 tea. grated fresh ginger
- 1/8 tea. crushed red pepper flakes
- 1 red bell pepper, cored and cut into 3/4" pieces
- 1 carrot, chopped
- 1/3 cup thinly sliced green onions
- 1 (3 oz) pkg. ramen noodles, any flavor
- 1 cup chopped cooked chicken
- 1 cup fresh halved snow peas or 1/2 (6 oz) pkg. frozen snow peas, thawed and halved
Chicken Green Chile Corn Chowder
By á-47
Brown onion and garlic in butter
- 1-2 lbs. cooked, cubed chicken breasts
- 3/4 cup coarsely chopped onion
- 1 1/2 - 2 garlic cloves, minced
- 3 Tbsp. butter
- 2 cups chicken broth
- 1 - 1 1/2 tea. cumin
- 2 cups half-and-half or cream
- 2 cups (8 oz) shredded Monterey Jack/Colby (or shredded Mexican blend)
- 2 cans (16 oz each) cream-style corn
- 2 cans (4 oz each) chopped green chilies
- 1-2 tea. hot pepper sauce
- 1 can (14.5 oz) diced tomatoes
aDressing: Cranberry Vinaigrette
By á-47
Combine vinegar, mustard, and 1/4 tea
- 2 Tbsp. red wine vinegar
- 1 tea. Dijon mustard
- salt and pepper
- 2 Tbsp. cranberry sauce
- 2 Tbsp. olive oil
- 2 Tbsp. canola oil
- use 1/4 cup dried cranberries in the salad
Roast Beef Cheddar Panini
By á-47
layer and cook in panini press
- whole wheat bread
- horseradish sauce
- deli roast beef
- cheddar cheese slices
Nuts - BBQ'd Peanuts
By á-47
Preheat oven to 300 degrees
- 3 cups unsalted dry-roasted peanuts
- 1/3 cups mesquite smoke-flavored bbq sauce
- 1/2 tea. onion salt
Lemon Oat Bars
By á-47
For the crust and topping: In a large bowl combine the flour, oats, brown sugar, salt and cinnamon
- 1 1/2 cups flour
- 1 cup old fashioned oats
- 1 cup packed brown sugar
- 1/2 tea. salt
- 1/4 tea. cinnamon
- 2/3 cup cold butter
- 1 can (14 oz) Sweetened condensed milk
- 1/2 cup lemon juice
- 1 1/2 teas. grated lemon peel
- 1/2 cup shredded coconut
Bread Pudding - Bourbon Molasses Bread Pudding
By á-47
Preheat oven to 350 degrees
- 1 (1 lb) loaf french bread, cut into 1" pieces
- 6 cups whole milk
- 6 eggs
- 1 1/4 cup sugar
- 1/4 cup bourbon
- 3 Tbsp. ,molasses
- 2 tea. vanilla
- 1/2 tea. salt
- 1/2 tea. cinnamon
- BOURBON-PECAN SAUCE
- 1 1/4 cup brown sugar
- 1/2 cup butter
- 1/3 cup bourbon
- 1/3 cup water
- 1/8 tea. salt
- 1 cup chopped pecans, toasted
Chili-Orange Shredded Pork
By á-47
Soften chile in hot water for 15 minutes
- 1 dried pasilla or New Mexico chile
- 1 tea. tomato paste
- zest from 1 orange
- 1/4 cup orange juice
- 1 1/2 tea. salt
- 4 lb. pork shoulder roast
- 2 cloves sliced garlic
Pumpkin Black Bean Soup
By á-47
1. Place oil, red onion, garlic and seasonings into a large pot
- 2 cans black beans, drained and rinsed
- 1 can (14 oz) diced tomaotes
- 1 can (16 oz) pumpkin puree
- 1/2 cup chopped red onion
- 2 garlic cloves, minced
- 4 Tbsp. olive oil
- 4 cups vegetable broth
- 1 Tbsp. ground cumin
- 1 tea. each salt, cinnamon & allspice
- 1/2 tea. pepper
- 3 Tbsp. balsamic vinegar
Mexican Stew (yummy - made with turkey or chicken)
By á-47
My mother gave me this recipe
- 1 cup diced onion
- 1 -2 garlic clove, finely chopped
- 1 tablespoon olive oil
- 3 cups cooked chicken or 3 cups cooked turkey, diced or shredded
- 1 (1 1/4 ounce) package taco seasoning mix
- 2 (14 1/2 ounce) cans ready-cut diced tomatoes, undrained
- 1 (15 ounce) can black beans or 1 (15 ounce) can kidney beans, drained
- 1 (8 3/4 ounce) can whole kernel corn, drained
- 1 (4 ounce) can diced green chilies, drained
- 1 cup chicken broth
- 1/2 tablespoon cornstarch