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Recipes
Chunky Apple Cake with caramel sauce
By á-47
In a large bowl, cream the butter, sugar and vanilla
- 1/2 cup butter, softened
- 2 cups sugar
- 1/2 tea. vanilla
- 2 eggs
- 2 cups flour
- 1 1/2 tea. cinnamon
- 1 tea. nutmeg
- 1/2 tea salt
- 1/2 tea. baking soda
- 6 cups chopped peeled tart apples
- .
- BUTTERSCOTCH SAUCE
- 1/2 cup packed brown sugar
- 1/4 cup butter, cubed
- 1/2 cup heavy whipped cream
Chicken Enchilada Soup (uses velveeta)
By á-47
In a stockpot, mix all ingredients except cheese
- 3 - 14 oz. cans chicken broth
- 3 - 10.75 cans cream of chicken soup
- 4 oz. can chopped mild green chiles
- 2 cups cooked chicken, diced
- 1/2 tea. chili powder
- 16 oz. pkg. Velveeta, cubed
Relleno Bites
By á-47
Grease a 9x14 pan. Layer 1/2 of chiles and 1/3 of remaining cheese
- 4 cups shredded cheddar cheese
- (set aside 1/2 cup for topping)
- 4 cups shredded Chihuahua or Jack cheese
- (set aside 1/2 cup for topping)
- 2 (27 oz) cans whole green chiles, diced
- 6 eggs, well beaten
- 6 Tbsp. flour
- 1 (10 oz) can evaporated milk
- 1 jar salsa verde
Tex-Mex Rice with Shrimp, Corn & Lime
By á-47
Prepare rice according to package directions
- 2 bags (uncooked) Uncle Ben's Boil-In-Bag Whole Grain Brown Rice
- corn kernels from 2 medium ears of fresh corn (about 1 1/2 cups)
- 10 oz. shrimp, peeled and deveined
- 1 1/2 cups chopped fresh plum tomatoes
- 1/4 cup fresh lime juice
- 3/4 to 1 tea. chili powder, to taste
- 1 tea. cumin
- 3/4 tea. salt
- 1/2 tea. garlic powder
- 1/4 tea. pepper
- 2 Tbsp. fresh cilantro, finely chopped
- 1 ripe avocado, peeled and cut into 1/2" cubes
Ham Chowder
By á-47
In a large saucepan, saute the onion, celery and red pepper in butter until vegetables are crisp-tender
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup chopped sweet red pepper
- 2 Tbsp. butter
- 1/4 cup flour
- 1 envelope ranch salad dressing mix
- 4 1/4 cups milk
- 2 cups frozen cubed hash brown potatoes, thawed
- 2 cups frozen corn, thawed
- 2 cups cubed fully cooked ham
- 1 tea. minced fresh thyme or 1/4 tea. dried
- 2 ounces smoked Gouda cheese, shredded
Dip - Hot Salsa De Chile Y Queso (Asadero cheese)
By á-47
Preheat oven to 425 degrees
- 2 medium fresh poblano chiles, roasted, peeled and chopped
- 1 Tbsp. olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 medium roma tomatoes, chopped
- 1 cup half0-and-half
- 1/4 tea. salt
- 1 (3 oz) pkg. cream cheese, softened and cut up
- 8 oz. Asadero Cheese, cut up
Buffalo Jalapeno Poppers
By á-47
Cut peppers in half lengthwise, leaving stems intact; discard seeds
- 20 jalapeno peppers
- 1 pkg. (8 oz) cram cheese, softened
- 1 1/2 cups (6 oz) shredded mozzarella cheese
- 1 cup diced cooked chicken
- 1/2 cup blue cheese salad dressing
- 1/2 cup buffalo wing sauce
Asparagus - Oriental Green Beans or Asparagus
By á-47
Cook beans/asparagus in boiling water until just temner, 4-5 minutes
- 1 1/2 lbs. green beans or asparagus
- 3 Tbsp. soy sauce
- 1 Tbsp. oriental sesame oil
- 1 tea. sugar
- 6 garlic cloves, minced
- Lemon wedges
Taco Seasoning Mix #2
By á-47
1 lb. ground beef 1/2 cup water In skillet, brown ground beef
- 2 tea. minced onion
- 1 tea. salt
- 1 tea,. chili powder
- 1/2 tea. cornstarch
- 1/2 tea. crushed dried red pepper
- 1/2 tea. minced garlic
- 1/4 tea. dried oregano
- 1/2 tea. ground cumin
Cod - Lemon-Caper Baked Cod
By á-47
In a small microwave-safe bowl, combine the butter, lemon juice, garlic pepper and lemon peel
- 1/4 cup butter, cubed
- 2 Tbsp. lemon juice
- 1/4 tea. garlic pepper blend
- 1/4 tea,. grated lemon peel
- 2 Tbsp. capers, drained
- 4 cod fillets (6 oz each)
- 1/2 tea. seafood seasoning
- 1 Tbsp. crumbed feta cheese