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Recipes
Beans - Double Smoky Baked Black Beans
By á-47
In a medium heavy skillet cook bacon until almost crisp
- 6 bacon strips
- 8 cups cooked drained black beans or 6 cans rinsed and drained
- 1 1/2 cups chopped onions
- 1 1/4 cups prepared thick and smoky BBQ sauce
- 3/4 cup dark beer
- 1/4 cup molasses
- 3 Tbsp. Dijon mustard
- 3 Tbsp. minced canned chipotle chiles
- 3 Tbsp. packed brown sugar
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. soy sauce
Cheese Ball Snack Mix (using Planter's Cheeze Balls)
By á-47
In a bowl, combine the cashews, cheese balls, cereals, pretzels and chow mein noodles
- 1 1/2 cups salted cashews
- 1 cup Planter's Cheeze Balls
- 1 cup Corn Chex
- 1 cup Rice Chex
- 1 cup miniature pretzels
- 1 cup chow mein noodles
- 1/2 cup butter, melted
- 1 Tbsp. soy sauce
- 1 tae. Worcestershire sauce
- 1/2 tea. seasoning salt
- 1/4 te. chilli powder
- 1/4 tea. hot pepper sauce
Liverwurst Spread
By á-47
Mash liverwurst with fork
- 1 pkg. (8 oz) liverwurst
- 4 slices cooked, crumbled bacon
- 1 Tbsp. snipped chives
- 1 Tbsp. Bacardi Dark Rum
- 3 Tbsp. softened butter
Tortilla Lasagna
By á-47
In a large skillet, cook beef over medium heat until no longer pink; drain
- 1 lb. ground beef
- 1 cup water
- 1 envelope taco seasoning
- 1/2 tea. garlic powder
- 1/4 tea. cayenne pepper
- 1 1/2 cups (12 oz.) sour cream
- 1/2 tea. chili powder
- 2 cups (8 oz) shredded Monterey Jack cheese
- 2 cups (8 oz) shredded cheddar cheese
- 1 Tbsp. cornmeal
- 10 flour tortillas (6")
- 1 cup salsa
- 1 small onion, sliced
aDressing: Light French - or - Creole
By á-47
Combine all ingredients in a lidded jar
- add:
- 3/4 cup vegetable juice
- 2 Tbsp. red wine vinegar
- 2 Tbsp. lemon juice
- 2 tea. olive oil
- 1 garlic clove, crushed in press
- 2 tea. Dijon mustard
- salt and pepper
- .
- .
- To make Creole Dressing use 3/4 cup Light French Dressing (above)
- 4 Tbsp. lemon juice
- 4 Tbsp. ketchup
- 1/2 tea. Worcestershire sauce
Easy Broccoli Cheddar Soup
By á-47
In a 4 qt. saucepan heat chicken broth, potato and salt to boiling
- 1 3/4 cups chicken broth
- 1 medium potato, peeled and chopped
- 1/4 tea. salt
- 16 oz. thawed frozen broccoli
- 1 cup milk
- 2 cups shredded cheddar
Pork Carnitas
By á-47
Cut roast in half; place in a 5 qt
- 1 boneless pork shoulder butt roast (3-4 lbs)
- 3 garlic cloves, thinly sliced
- 2 tea. olive oil
- 1/2 tae. salt
- 1/2 tea. pepper
- 1 bunch green onions, choppd
- 1 1/2 cups minced fresh cilantro
- 1 cup salsa
- 1/2 cup chicken broth
- 1/2 cup tequila or additional chicken broth
- 2 cans (4 oz. each) chopped green chilies
- 12 flour tortillas, warmed
- Optional toppings: fresh cilantro, chopped avocado and tomato
Blackberry Skillet Cake
By á-47
Preheat oven to 350 degrees
- 1 1/2 cups flour
- 1 1/2 tea. baking powder
- 1/4 tea. salt
- 10 Tbsp. butter, room temperature, divided
- 3/4 cup sugar
- 2 eggs, room temperature
- 2 tea. vanilla
- 1/2 tea. grated lemon zest
- 1/2 cup whole milk, room temperature
- 1/3 cup brown sugar
- 3 cups blackberries
Cuban Style Turnovers
By á-47
Heat oven to 400 degrees. Stir the honey and water in a small bowl
- 1 tea. honey
- 1/2 tea. water
- 1 sheet of a 17.3 oz. pkg. puff pastry sheets, thawed
- 4 tea. yellow mustard
- 8 thin slices deli baked ham
- 8 thin slices deli Swiss cheese
- 4 dill pickle sandwich slices
- 8 thin slices deli roast pork
- 2 tea. sesame seeds
Dr. Pepper BBQ Sauce
By á-47
In medium saucepan cook and stir onion and garlic in hot butter over medium heat about 10 minutes until the onions ...
- 4 Tbsp. (1/2 stick) butter
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 12 oz. can Dr. Pepper
- 1 cup ketchup
- 1/2 cup packed brown sugar
- 1/2 cup cider vinegar
- 1/3 cup Worcestershire sauce
- 3 Tbsp. tomato paste
- 2 tea. ancho chili powder
- 1 tea. finely ground pepper
- 1 tea. salt