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Recipes
Ravioli Soup
By á-47
In a Dutch oven, cook beef until no longer pink; drain
- 1 lb. ground beef
- 2 cups water
- 1 cans (one 28 oz. and one 14 1/2 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 1/2 cups chopped onion
- 1/4 cup minced fresh parsley
- 2 garlic cloves, minced
- 3/4 tea. dried basil
- 1/2 tea. dried oregano
- 1/2 tea. onion salt
- 1/2 tea. sugar
- 1/2 tea. salt
- 1/4 tea. pepper
- 1/4 tea. dried thyme
- 1 pkg. (9 oz) refrigerate3d cheese ravioli
- 1/4 cup grated Parmesan cheese
Toffee Candy (easy w/ soda crackers)
By á-47
Preheat oven to 425 degrees
- 1 1/4 cups butter, divided
- 35-40 soda crackers
- 1 cup packed brown sugar
- 1 can (14 oz) sweetened condensed milk
- 1 1/2 cups (9 oz) semi-sweet chocolate chips
- 3/4 cup finely chopped walnuts
Potatoes - with Chile Butter
By á-47
Put potatoes in a pot of cold salted water; bring to a boil and cook until tender, 15-20 minutes
- 1 lb. new potatoes
- 3 Tbsp. butter
- 1/2 tea. chili powder
- salt and pepper, to taste
Carnitas - Mexican style
By á-47
Place pork in 9x14 pan. Rub garlic into the roast
- 1 4-5 lb. lean boneless pork loin roast, with excess fat removed
- 1 cup salsa verde
- 1 large onion, minced
- 4 cloves garlic, minced
- 1 packet Goya seasoning
- 1 Tbsp. seasoning salt
- 2 tea. pepper
Pumpkin Bread
By á-47
In a mixing bowl, combine oil and sugar, add eggs one at a time, beating well after each addition
- 1 cup oil
- 3 cups sugar
- 4 eggs
- 1 tea. vanilla
- 1 (15 oz) can pumpkin
- 1 tea. salt
- 2 tea. baking powder
- 2 tea. cinnamon
- 1/4 tea. ground allspice
- 3 cups flour
- 1 cup chopped dates
- 11/2 to 2 cups chopped pecans
Dillion's Southwest Stew
By á-47
There are no shortcuts to great tasting stew
- 1/2 lb. butter
- 2 Tbsp. minced garlic
- 1/2 cup diced yellow onions
- 1/2 cup diced poblano peppers
- 2 cups diced red bell peppers
- 2 cups diced green bell peppers
- .
- 3/4 cup flour
- .
- 8 cans chicken broth (15 oz. can)
- .
- 3 Tbsp. beef base
- 1 Tbsp. chicken base
- 3 Tbsp. hot sauce
- 1 Tbsp. salt
- 2 Tbsp. dark chili powder
- 1 Tbsp. black pepper
- 2 Tbsp. southwest seasoning
- 1 Tbsp. roasted garlic pepper
- .
- 2 cans diced tomatoes and juice (15 oz can)
- 2 cups sweet corn
- 2 lb.s smoked beef, cubed
- 2 lbs. smoked pork, cubed
- 2 lbs. carrots par cooked and sliced thin
- 2 lbs. peeled baked potatoes, cubed
Quick Pickled Vegetables
By á-47
Use as a condiment, like pickles
- lb. each:
- quartered baby carrots
- green beans
- yellow beans
- 1/2 sliced red onion
- 2 cups white vinegar
- 2 cups water
- 1/4 cup kosher salt
- 2 bay leaves
- 3/4 cup sugar
- zest and juice of 1 lemon
- 1 tea. peppercorns
- 1 tea. coriander seeds
Salsa - Fresh Salsa Verde
By á-47
Preheat broiler. Arrange tomatillos and chilies in a foil lined cookie sheet
- 12 oz. tomatillos, husks removed, rinsed and drained
- 1 fresh poblano chile
- 1 fresh serrano chile
- 2 Tbsp. chopped onion
- 2 Tbsp. chopped fresh cilantro, snipped
- 2 garlic cloves, peeled
- 1/2 tea., salt
- 1/4 tea. sugar
Rosemary Crusted Pork Tenderloin with Roasted Tomatoes & White Beans
By á-47
Preheat oven to 400 degrees
- 1 Tbsp. chopped fresh rosemary (or 1 tea. dried)
- 1 clove garlic, chopped
- 1/4 tea. coarse salt
- 1/4 tea. black pepper
- 1 1/4 lb. pork tenderloin, patted dry
- 1 1/2 cups cherry or grape tomatoes
- 2 cans (15 oz. each) cannellini beans, rinsed and drained
- 1 Tbsp. pitted and coarsely chopped Kalamata olives
- 1 Tbsp. extra-virgin olive oil, divided
Fruity Pastry Pockets (Cranberry & Cheddar)
By á-47
Cut pastry into 4 squares; brush edges with 3gg
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- 2 1/2 oz. shredded cheddar cheese
- 4 Tbsp. canned cranberry sauce
- 1 tea. sugar