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Recipes
Southwest BBQ'd Brisket with Ancho Chile Sauce
By á-47
SAUCE: place chile in medium bowl
- 4 tea. coarse salt
- 1 Tbsp. (packed) brown sugar
- 2 tea. ancho chile powder
- 1 tea. paprika
- 1 tea. ground cumin
- 1 tea. granulated garlic
- 1 tea. coarsely ground pepper
- 1 5-5 1/2 lb. flat-cut (also called first-cut) brisket with 1/4"-1/2" layer of fat on 1 side
- hickory or oak chips soaked for one hour
- 2 - 11 3/4 " x 8 1/2" x 1 1/4" disposable aluminum pans for brisket
- .
- ANCHO CHILE SAUCE
- 1 dried ancho chile, stemmed, seeded, coarsely torn
- 2 Tbsp. oil
- 1 cup chopped onion
- 1 Tbsp. tomato paste
- 3 garlic cloves, minced
- 1/2 cup dry red wine
- 1/2 cup ketchup
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. (packed) brown sugar
- 2 tea. worcestershire sauce
- 1/4 tea. ground cumin
Freezer Tomato Sauce
By á-47
Wash tomatoes. Remove stem ends
- 6 lbs. roma tomatoes
- 2 Tbsp. olive oil or vegetable oil
- 1 1/2 cups chopped onions (3 medium)
- 12 cup chopped celery (1 stalk)
- 3 large garlic cloves, minced
- 2 tea. sugar
- 1-2 tea. salt
- 1/2 tea. pepper
- 1/8 tea. cayenne
- 2 Tbsp. snipped fresh oregano, or 2 tea. dried crushed oregano
- 1-2 Tbsp. snipped fresh thyme or 1-2 tea. dried crushed thyme
Dip - Hot Pizza Dip
By á-47
Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom...
- Ingredients
- 4 ounces cream cheese, room temperature
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup mozzarella, grated
- 1/4 cup parmigiano reggiano (parmesan), grated
- 1 cup pizza sauce
- 1/2 cup mozzarella, shredded/grated
- 1/4 cup parmigiano reggiano (parmesan), grated
- 2 ounces pepperoni, sliced
- 2 tablespoons green pepper, sliced
- 2 tablespoons black olives, sliced
Potatoes - Salted in a foil packet
By á-47
Combine salt and rosemary on a sheet of foil
- Alternate:
- 2 cups kosher salt
- 2 sprigs rosemary
- 1 1/2 lbs. baby potatoes
- 3-4 small red potatoes
Three Cheese Beer Soup
By á-47
Allow cheeses to stand at room temperature for 30 minutes
- 1 1/2 cups shredded sharp cheddar cheese (6 oz)
- 1 1/4 cups shredded white cheddar cheese (5 oz)
- 1/4 cup butt3er
- 1/2 cup finely chopped onion (1 medium)
- 1/2 cup finely chi8pped carrot (1 medium)
- 1/4 cup thinly sliced green onions (2)
- 2 coves garlic, minced
- 1/2 cup flour
- 1/2 tea. dry mustard
- 5 cups chicken broth
- 1 12 oz. bottle beer
- 1 cup whipping cream
- 1 1/2 cups frozen diced hash brown potatoes
- 1 1/2 cups small broccoli florets
- 10 slices bacon, crisp-cooked, drained and chopped
- 1/3 cup grated Parmesan or Romano cheese
- 1/2 tea. bottle hot pepper sauce
- 1/2 tea. Worcestershire sauce
Salmon - Asian style
By á-47
Heat oven to 425 degrees. Line 10x15 pan with foil, spray foil with cooking spray
- 2/3 cup teriyaki marinade and sauce
- 1/4 cup apricot preserves
- \1/4 cup water
- 2 Tbsp. sesame or canola oil
- 4 tea. grated ginger root
- 2 tea. Dijon mustard
- 4 medium cloves garlic, finely chopped (2 1/2 tea.)
- 3 lb. salmon fillets
- 2 green onions, thinly sliced (2 tbsp)
- 1 tbsp. sesame seed, toasted
Spicy Hoisin Beef w/ Ginger-Soy Noodles
By á-47
Noodles: bring a large saucepan of salted water to a boil
- For the noodles:
- 2 9-oz. pkgs fresh egg noodles (sold alongside produce and tofu)
- 2 tea. sesame oil
- 2 tea. mincedfresh ginger
- 1 red bell pepper, sliced into thin, 2" long strips
- 3 green onions, thinly sliced diagonally
- 3 Tbsp. soy sauce
- .
- For the beef:
- 3 Tbsp. cornstarch
- 1/4 tea. Five-Spice powder
- 1 lb. flank steak, cut into 1/4" strips across the grain
- 1/4 cup vegetable oil
- 1/4 cup hoisin saluce
- 2 Tbsp. chili-garlic paste
- 2 Tbsp. rice wine vinegar
- Sesame seeds, to garnish
Sweet Potatoes - Easy Baked Sweet Potatoes w/ Italian Dressing
By á-47
Brush 2 Tbsp. Italian dressing onto peeled, sliced sweet potatoes on a baking sheet sprayed with cooking spray
- Sliced sweet potatoes
- Kraft Zesty Italian Dressing
aDressing: Honey Mustard
By á-47
Combine honey and mustard in a small bowl
- 3 Tbsp. honey
- 2 Tbsp. Dijon mustard
- 1/4 cup cider vinegar
- 1/2 cup canola oil
German Beer Cheese
By á-47
Allow cheese to stand at room temperature for 30 minutes
- 4 cups shredded sharp cheddar cheese (1 lb)
- 1 Tbsp. Worchestershire sauce
- 2 tea. coarse ground mustard
- 1/89 tea. black pepper
- 1/3 cup beer
- 1/3 cup sliced green onions
- Assorted crackers and/or pita chips