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Recipes
Onion - Blooming Onion
By á-47
Mix all ingredients for dip and refrigerate
- DIP
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 Tbsp. Heinz 57
- 1 Tbsp. hor4seradish
- 1 tea. Worcestershire sauce
- salt and pepper to taste
- ONION
- 1 large sweet onion, about 1#
- 2 Tbsp. butter, cut into 1/2" cubes
- Favor BBQ rub (I used Steak seasoning and Longhorn's Prairie Dust)
Strawberry Jalapeno Jam
By á-47
Combine berries, sugar, jalapenos and lemon juice in a large saucepan
- 6 cups washed, hulled, crushed strawberries
- 6 cups sugar
- 1/3 cup diced jalapenos, seeded for a milder jam or with seeds for extra spice
- 1/4 cup lemon juice
Pulled Pork
By á-47
Place pork on a cutting boat; season with salt and pepper
- 1 bone-in pork loin roast (about 3 lb)
- 1/2 tea. salt
- 1/4 tea. pepper
- 2 Tbsp. oil
- 1 medium onion, sliced
- 1 can (10 oz) enchilada sauce
- 3 Tbsp. lime juice
- 2 tea. chili powder
- 1/2 cup water
Jalapenos - Stuffed and Grilled
By á-47
In a small bowl, combine the first seven ingredients
- 4 oz. cream cheese, softened
- 1/2 cup shredded Monterey Jack cheese
- 1/2 tea. garlic powder
- 1/2 tea. ground cumin
- 1/2 tea. chili powder
- 1/4 tea. salt
- 1/4 tea. smoked paprika
- 10 jalapeno peppers
Southwest Chicken Salad w/ Chipotle Caesar Dressing
By á-47
Combine mayonnaise, soy sauce, brown sugar, chicken broth, chipotle peppers and lemon juice
- 1 cup mayonnaise
- 1 Tbsp. soy sauce
- 1 Tbsp. brown sugar
- 1 Tbsp. chicken broth
- 2 tea. diced chipotle peppers in adobo sauce (or just the sauce)
- 1 Tbsp. lemon or lime juice
- 1 large head romaine lettuce, torn in bite-size pieces
- 2 cups diced or shredded chicken breast from a rotisserie chicken
- 2 tomatoes, sliced
- 1/2 cup grated Parmesan cheese
- 1 small (7 to 8 1/2 oz) can corn, drained
- 1 cup black beans, optional
Quiche - mix and match
By á-47
Roasted Peppers + Green Onions + Sausage + cheddar + parsley Broccoli + Red Onion + Pepper Jack + Chives Asparagu
- CRUST
- store-bought or homemade
- VEGETABLES (roughly chopped)
- Asparagus, Broccoli, Kale, Jarred Roasted peppers (or cherry peppers), frozen Peas, Mushrooms (sliced and sauteed), POtatoes (shredded and sauteed), Cherry or Grape Tomatoes, Olives (sliced), Onions or Shallots, Green Onions
- MEAT (Optional)
- Bacon (cooked and crumbled), Sausage (cooked and crumbled), Ham or Salami (chopped), Corned Beef or Pastrami (chopped), Rotisserie chicken (shredded)
- CHEESE
- Swiss, Fontina, Manchego, Provolone, Monterey jack, Pepperjack, Cheddar, Mozzarella, Goat cheese, Feta, Parmesan
aDressing: Lime & Jalapeno Vinaigrette
By á-47
In a large bowl, whisk together the lime juice, mustard, and brown sugar
- 2 Tbsp. fresh lime juice
- 1 tea. Dijon mustard
- 1 tea. brown sugar
- 1/4 cup vegetable oil
- 1 jalapeno, finely diced
- 2 Tbsp. chopped fresh cilantro
- 1 small clove garlic, minced and mashed to a paste
- 3/4 tea. salt
- 1/2 tea. pepper
Artichokes with Creamy Lemon Sauce
By á-47
Cut artichokes in half, clean and place in boiling wate
- Sauce:
- Artichokes
- 1/3 cup light mayonnaise
- 1/3 cup plain low-fat yogurt
- 1/4 cup snipped fresh chives
- 2 Tbsp. lemon juice
- 2 Tbsp. water
- 1 Tbsp. Dijon mustard
- 1/4 tea. salt
Dip - Hot Mexican Dip
By á-47
In 4 qt. saucepan or Dutch Oven, cook and stir ground beef and onion until beef is browned; drain
- 1 lb. lean ground beef
- 1 med. onion, finely chopped (1 cup)
- 1 3/4 cups mild picante sauce - or - 1 14 1/2 oz. can Mixican-style diced tomatoes
- 1 4-oz. can chopped green chilies
- 1 cup water (divided)
- 1 pkg. (2.75 oz.) country gravy mix
- 8 oz. Mixican-flavored pasteurized prepared cheese product, cubed
- 1 tea. ground cumin
- 1 tea. finely chopped jalapeno
French Toast - Overnight
By á-47
Recipe for two 10x15" baking pans
- 9 eggs
- 3 cups half-and-half
- 1/3 cup sugar
- 1 1/2 tea. rum extract
- 1 1/2 tea. vanilla
- 1/2 tea. nutmeg
- 24-30 slices (3/4" thick) French bread (to make even richer use challah or another eggy bread in place of french bread)