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Recipes
Cranberry Margarita
By á-47
Combine all ingredients, refrigerate until chilled, at least 1 hour
- 3 cups cranberry juice
- 1 can (12 oz) frozen limeade concentrate (thawed)
- 1 cup tequila
- 3 Tbsp. triple sec
Peanut-Pumpkin Soup
By á-47
In a large saucepan, heat oil over medium-high heat
- 1 Tbsp. oil
- 1/2 cup finely chopped onion
- 1 (16 oz) can pumpkin
- 1 (14/5 oz) can diced fire-roasted tomatoes, undrained
- 2 1/2 cups chicken broth
- 1/2 cup creamy peanut butter
- 1 tea. hot sauce, or to taste
- 3/4 tea. salt
- 2 Tbsp. apply cider vinegar
- 8 (1/2" thick) slices French bread baguette
- 1/4 cup shredded swiss cheese
Halibut - Grilled Halibut with Chipotle Butter
By á-47
1) Heat gas or charcoal grill
- 1/4 cup butter, softened
- 1 canned chipotle chile in adobo sauce, chopped
- 1 teaspoon adobo sauce (from can of chipotle chiles)
- 1 teaspoon lime juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- 4 halibut steaks (6 oz each)
Tangy Mozzarella Bites (marinated mozzarella)
By á-47
In a bowl, combine all ingredients; toss to coat
- 1/4 cup olive oil
- 1-2 tea. balsamic vinegar
- 1 garlic clove, minced
- 1 tea. dried basil
- 1 tea. pepper
- red pepper flakes to taste
- 1 lb. part-skim mizzarella cheese, cut into 1/2" cubes
Rhubarb Peach Crisp
By á-47
In a large bowl, combine the sugar, flour, nutmeg, lemon peel, salt, rhubarb and peaches
- 3/4 cup sugar
- 3 Tbsp. flour
- 1/2 tea. nutmeg
- 1/2 tea. grated lemon peel
- 1/8 tea. salt
- 3 cups sliced fresh or frozen rhubarb
- 2 1/2 cups chopped peeled fresh peaches or frozen unsweetened peach slices, chopped
- .
- TOPPING
- 1/2 cup flour
- 1/2 cup old-fashioned oates
- 1/2 cup packed brown sugar
- 3/4 tea. cinnamon
- 1/8 tea. salt
- 5 Tbsp. cold butter
Cantaloupe, Grape & Feta Cheese Salad
By á-47
In a large bowl, whisk together oil, lemon zest and juice, mustard, sugar, salt and pepper
- 3 Tbsp. olive oil
- 1 tea. grated lemon zest
- 2 Tbsp. lemon juice
- 2 tea. Dijon mustard
- 1/2 tea. sugar
- 1/4 tea. salt
- 1/8 tea. pepper
- 5 cups baby spinach leaves, about 5 oz.
- 1 1/2 cups thinly sliced, poeeled, seeded cantaloupe wedges
- 1 cup seedless grapes, halved
- 1/2 cup crumbled feta cheese
- 13 cup packed fresh mint leaves
- 1/4 cup thinly sliced red onion
Dip - hot Chili Cheese Dip
By á-47
In a large skillet, cook beef and onion over medium heat until no longer pink, drain
- 1 lb. lean ground beef (90% lean)
- 1 cup chopped onion
- 1 can (16 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14 1/2 oz) diced tomatoes in sauce
- 1 cup frozen corn
- 3/4 cup water
- 1 can (2 1/4 oz) sliced ripe olives, drained
- 3 tea. chili powder
- 1/2 tea. dried oregano
- 1/2 tea. chipotle hot pepper sauce
- 1/4 tea. garlic powder
- 1/4 tea. cumin
- 1 pkg (16 oz) Velveeta, cubed
Potatoes - Cheesy Scalloped in Crock Pot
By á-47
Spray crock pot insert or use a liner Mix the condensed soup with 1/2 cup milk
- 2 lb. potatoes sliced 1/8" thick
- 16 oz. shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- salt and pepper
- 1 can condensed cream of chicken soup
- 1/2 cup milk
Pork Tenderloin - Beer Marinated w/ red cabbage
By á-47
Place pork in a zip lock bag
- 2 pork tenderloins (1 1/2 to 1 3/4 lb. total)
- 1/4 cup lager
- 1/4 cup soy sauce
- 2 Tbsp. packed brown sugar
- 1 Tbsp. plus 1 tea. apple cider vinegar, divided
- 3 Tbsp. olive oil
- 2 Tbsp. butter
- 1/2 medium red cabbage, cored, cut into 1/2" strips
- 1 apple, peeled, cored, chopped
- 2 bay leaves
- salt & pepper
Spinach Triangles
By á-47
Heat oven to 400 degrees. Beat 1 egg and water in a small bowl with a fork
- 1 pkg.(17.3 oz) puff pastry sheets, thawed
- 3 eggs
- 1 Tbsp. water
- 1/2 cup crumbled feta cheese
- 1 pkg. (about 10 oz) frozen chopped spinach, thawed and well drained
- 1 medium onion, finely chopped (about 1/2 cup)
- 2 tbsp. chopped fresh parsley