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Recipes
Cheesy Chorizo Stuffed Shells
By á-47
Cook shells until barely tender
- 1/2 pkg. (16 oz) jumbo pasta shells, cooked until barely tender
- 1/4 cup grated Parmesan
- RANCHO SAUCE
- 1/2 lb. ground beef
- 1 can (15 oz.) diced tomatoes and green chiles
- 1 can (6 oz) tomato paste
- 1/2 Tbsp. dried oregano
- 1/2 Tbsp. dried cilantro
- 1/2 tea. salt
- 1/4 tea. garlic pepoper
- 1/4 cup chopped onion
- 4 Tbsp. olive oil
- CHEESY FILLING
- 1 lb. ricotta cheese
- 1/4 lb. sharp Cheddar cheese, diced
- 1 egg, slightly beaten
- 1/4 lb. chorizo, cooked and crumbled
- 1 1/2 Tbsp. chopped fresh parsley
- 1/4 tea. garlic pepper
Tex Mex Hash Brown Casserole
By á-47
This simple skillet supper uses shredded potatoes as a base
- 4 tea. canola oil, divided
- 4 oz. Mexican chorizo
- 3 garlic cloves, minced
- 1 cup enchilada sauce
- 1/3 cup grated white onion
- 1/4 tea. salt
- 1/2 ta. pepper
- 3 lb. Yukon gold or baking potatoes, peeled and shredded
- 1 egg, lightly beaten
- 1 cup (4 oz) shredded sharp cheddar cheese
- 1/2 cup chopped avocado
- 1 1/2 tea. fresh lemon juice
- 1/4 cup fresh cilantro leaves
- 1/4 cup chopped white onion
Breasts - Lemon Pepper Oregano Chicken
By á-47
Using a needler, pierce the skin of each breasts (both sides)
- 6 boneless, skinless chicken breasts
- Lemon Pepper Marinade (see below)
- 1 tea. salt
- 1 medium sweet onion, diced
- 1 Tbsp. dried oregano
- LEMON PEPPER MARINADE
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1/2 Tbsp. salt
- 1 tea. pepper
- 4 cloves garlic, minced
- red pepper flakes to taste
Sausage and Kraut
By á-47
Soak sauerkraut in a bowl of warm water
- 1 lb. bag sauerkraut, rinsed
- 8 small fingerling or red-skinned potatoes, halved if large
- 1 Tbsp. vegetable oil
- 12 oz. turkey kielbasa or chicken sausage, cut into 2" pieces
- 1 6 oz. boneless smoked pork chop, trimmed and sliced
- 1 large onion, chopped
- 2 cloves garlic, smashed
- 1 tea. coriander seeds, crushed
- 1 tea. juniper berries, crushed
- salt and pepper
- 1 apple, grated
- 1 cup dry white wine
- 2 Tbsp. chopped parsley
- whole-grain mustard, for serving
Smoky Jalapenos (stuffed with cocktail sauages)
By á-47
Cut a lengthwise slit in each pepper; remove seeds and membranes
- 14 jalapenos
- 4 oz. cream cheese, softened
- 14 minature cocktail sausages
- 7 bacon strips
Peach Chipotle Jam
By á-47
In a heavy pot, combine sugar, peaches, chipotle peppers, and lemon juice
- 7 cups sugar
- 4 cups finely chopped, peeled ripe peaches (about 3 lbs)
- 1/4 cup lemon juice
- 2 finely chopped chipotle chile peppers in adobo sauce
- 1/2 of a 6 oz. package (1 foil pouch) liquid fruit pectin
aDressing: Snappy Tomato
By á-47
Combine all ingredients in a lidded jar, adding salt and pepper to taste
- 1/3 cup tomato juice
- 1 Tbsp. red wine vinegar
- 1 Tbsp. lemon juice
- 1 tea. olive oil
- 1/2 tea. minced garlic
- 1 tea. whilte horseradish
- salt and pepper
Flank Steak - Hot and Spicy
By á-47
In a small bowl, combine all ingredients except steak
- 3 Tbsp. brown sugar
- 3 Tbsp. red wine vinegar
- 3 Tbsp. sherry or chicken broth
- 3 Tbsp. soy sauce
- 1 Tbsp. canola oil
- 1 1/2 tea. crushed red pepper flakes
- 1 1/2 tea. paprika
- 1 1/2 tea. chili powder
- 1 1/2 tea. worcestershire sauce
- 3/4 tea. seasoned salt
- 3/4 tea. garlic powder
- 3/4 tea. dried parsley flakes
- 1 beef flank steam (1 1/2 lb)
Overnight Ham and Cheese Bake
By á-47
Butter 6 slices of bread and place buttered side down in a 9x13 baking dish
- 6 slices bread
- 2 Tbsp. butter
- 2 cups grated cheddar cheese
- 3/4 lb. ham, thinly sliced
- 1/2 lb. mushrooms, sliced and sauteed in butter
- 1 7 oz. can diced green chiles
- 2 cups Monterey Jack cheese
- 6 eggs
- 2 cups milk
- 2 tea. salt
- 1/2 tea. paprika
- 1/2 tea. basil
- 1/4 tea, onion salt
- 1/2 tea. pepper
- 1/2 tea. dry mustard
Salmon - Citrus Grilled
By á-47
In a small bowl, combine orange juice, honey, horseradish, teriyaki sauce and orange peel; mix well
- 1/2 cup orange juice
- 1/2 cup honey
- 2 tea. horseradish
- 2 tea. teriyaki sauce
- 1 tea. grated orange peel
- 1 salmon fillet (about 2 1/2 lb)