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Recipes
Loaded Bratwurst Stew
By á-47
In a 5-6 qt. slow cooker, combine cabbage, bratwurst, potatoes, sweet pepper, and onion
- 4 cups coarsely chopped green cabbage (about 1/2 head)
- 1 lb. smoked bratwurst, cut into 1/2" slices
- 1 1/2 cups coarsely chopped round red potatoes
- 3/4 cup chopped red sweet pepper (1 medium)
- 1 medium onion, cut into thin wedges
- 2 14 oz. cans chicken broth
- 1 Tbsp. spicy brown mustard
- 1 Tbsp. cider vinegar
- 1/4 tea. salt
- 1/4 tea. pepper
- 1/8 tea. celery seed
- Shredded Swiss cheese (optional)
Ribs - Orange BBQ Baby Back RIbs
By á-47
Place ribs bone side down on a rack in a shallow roasting pan
- 4 lb. pork baby back ribs
- 1 bottle (18 oz) honey bbq sauce
- 1 cup orange juice
- 2 Tbsp. grated orange peel
Pineapple/Mustard Preserve topping for Cream Cheese
By á-47
Combine all ingredients; cover and chill
- 1 cup pineapple preserves
- 2/3 cup apple jelly
- 5 Tbsp. whole grain mustard
- 5 Tbsp. prepared horseradish
- Spread over cream cheese for an appetizer
Hash Brown Coaserole
By á-47
You could all cooked bacon or breakfast sausage to this excellent casserole if you'd like
- 1 Tbsp. butter
- onion, chopped
- 2 cloves garlic, minced
- 6 cups frozen has brown potatoes
- 3/4 cup shredded mozzarella cheese
- 6 eggs
- 1/2 tea. dried thyme
- ]/2 tea. salt
- 1/8 tea. pepper
- 1 (5 oz)( can evaporat3ed milk
- /2 cup shredded cheddar cheese
- 2 Tbsp. chopped parsley
Breasts - Creamy Mustard Chicken with Leeks (slow cooker)
By á-47
Place leeks in a lightly greased 5 qt
- 2 medium leeks, sliced
- 2 Tbsp. olive oil
- 6 skinless, boneless chicken breasts
- 3/4 tea., salt, divided
- 3/4 tea. pepper, divided
- 1/4 cup whipping cream
- 3 Tbsp. coarse-grained mustard
- 5 garlic cloves, m,inced
- 1 (10 3/4 oz) can cream of chicken soup
- Hot cooked rice
Tuna Pepperoncini Tuna Salad
By á-47
Mix all ingredients. Can be made up to 3 days in advance
- 10-12 oz. albacore, packed in water
- 2 scallions, finely chopped
- 6 pepperoncinis, julienned
- 3 Tbsp. chopped fresh dill
- 1/4 cup good oilve oil
- 1 Tbsp. dijon mustard
- 1 Tbsp. whole grain mustard
- 1 tea. basalmic vinegar
- 1 tea. fresh lemon juice
- fresh ground pepper
Teriyaki Pork Tenderloin (in a foil packet)
By á-47
Cut 2 pieces of heavy-duty foil large enough to wrap around the whole tenderloin
- 1 to 1-1/2 lb. pork tenderloin
- 1 (1.27 oz) pkg. dry onion soup mix
- 2 Tbsp. olive oil
- Teriyaki sauce
- 2 apples, peeled and sliced
- 1 medium onion, sliced
Lasagna Mexican Style
By á-47
Combine raw beef, beans, oregano, cumin and garlic powder
- 1 lb. ground beef, raw
- 1 can (16 oz. refried beans
- 2 tea. dried oregano
- 1 tea. cumin
- 3/4 tea. garlic powder
- 12 uncooked lasagna noodles
- 2 1/2 cups water
- 2 1/2 cups picante sauce or salsa
- 2 cups (16 oz.) sour cream
- 3/4 cup finely sliced green onions
- 1 can (2.2 oz) sliced black olives, drained
- 1 cup (4 oz) shredded Monterey Jack cheese
Pumpkin Cognac Creme Brulee
By á-47
Preheat oven to 325 degrees
- 3 cups whipping cream
- 6 egg yolks
- 1/2 cup plus 2 Tbsp. sugar, plus more for brulee topping
- 1/2 cup plus 3 Tbsp. canned pumpkin
- 1/4 tea. salt
- 1/2 tea. cinnamon
- 1/4 tea. ginger
- 1/4 tea. nutmeg
- 1/4 tea. cloves
- 1/4 tea. pepper
- 1 tea. vanilla
- 2 Tbsp. cognac, brandy or rum
Italian Beef Roast with Pepperoncini
By á-47
Make small cuts in roast. Insert garlic slices into the cuts
- 1 (3-4 lb) beef chuck roast
- 4 cloves garlic, peeled and sliced thin
- 1 (16 oz) jar pepperoncini peppers
- 1 tea. dried oregano
- 1 tea. soy sauce
- 1 small onion, chopped
- 1 tea. Worcestershire sauce
- 1/2 cup dry white or red wine or ....water