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Recipes
Tur-Chicken Club Burgers
By slane2
Preheat oven to 375 degrees F
- 8 slices good quality bacon
- 1 pound ground turkey breast
- 1 pound ground chicken
- 1 teaspoons paprika or smoked sweet paprika
- 2 teaspoons poultry seasoning, 2/3 palm full
- 1 tablespoon grill seasoning, a palm full
- A handful chopped flat-leaf parsley
- 1 large shallot, finely chopped
- 2 tablespoons extra-virgin olive oil
- 1 cup buttermilk
- 1/4 cup sour cream
- 1 large clove garlic, grated or minced
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- 3 tablespoons, finely chopped chives
- 1 tablespoon, finely chopped dill
- Salt and pepper
- 4 crusty whole-wheat Keiser rolls
- 12 pieces green leaf lettuce
- 8 slices ripe tomato
- 8 slices avocado
Bulgur with Spring Vegetables
By slane2
1. Combine bulgur and boiling water in large heatproof bowl
- 1/4 cups bulgur
- 3 1/2 cups boiling water
- 2 tbsp olive oil
- 3 tbsp fresh lemon juice
- Salt to taste
- 1/2 tsp pepper
- 2 leeks, halved lengthwise, then cut crosswise into 1-inch pieces
- 2 cloves garlic, minced
- 12 asparagus spears, cut into 2-inch lengths
- 1 cup frozen peas
- 1/4 cup chopped fresh mint
Five-Spice Caramel Corn
By slane2
Preheat oven to 250°F. Place popcorn in large bowl, set aside
- 3 quarts (12 cups) popcorn (about 1/2 cup unpopped corn kernels)
- 1/2 cup (1 stick) butter
- 1/4 cup honey
- 1 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons five-spice powder
Spaghetti with Bacon and Eggs
By slane2
Cook pasta according to the package directions
- 12 ounces spaghetti (3/4 of a box)
- 8 slices bacon
- 4 large eggs
- 1/2 cup plus 2 tablespoons grated Parmesan (about 2 ounces)
- kosher salt and black pepper
Pizza Dough
By slane2
Dissolve yeast in warm water in mixing bowl
- 1 package active dry yeast
- 1 C warm water
- 1/2 t salt
- 2 t olive oil
- 2 1/2 - 3 1/2 C all-purpose flour
- 1 T cornmeal
Brie-Stuffed Chicken Breasts
By slane2
With meat mallet, pound chicken to 1/4" thickness
- 4 boneless skinless chicken breasts (4 oz. each)
- 4 tsp pesto sauce
- 2 oz (1/2 cup) brie cheese, rind removed, diced
- 3/4 cup chicken broth
- 1/4 cup white wine
- 2 tbsp lemon juice
- 1/2 cup 2% evaporated milk
Migas
By slane2
A delightfully flavorful scrambled egg dish made fabulous with the addition of bell peppers, jalapenos, onions, che...
- 4 whole Corn Tortillas
- 1 whole Jalapeno, Seeds And Membranes Removed, Finely Diced
- 4 whole Plum Tomatoes, Roughly Chopped
- 1 whole Green Pepper, Roughly Chopped
- 1 whole Red Bell Pepper, Roughly Chopped
- 1 whole Medium Onion, Chopped
- 12 whole Large Eggs
- ¼ liters Cotija Cheese, Grated (may Use Cheddar, Monterey Jack, Etc.)
- ⅓ cups Cilantro, Chopped
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- ¼ cups Half-and-half
Pumpkin Cupcakes with Cream Cheese Frosting
By slane2
Heat oven to 350° F. Line two 12-cup muffin tins with paper liners
- 1 18.5-ounce box yellow cake mix (plus oil and eggs called for in the package directions)
- 1/2 teaspoon pumpkin pie spice
- 1 15-ounce can pumpkin puree
- 2 8-ounce bars cream cheese, at room temperature
- 2 cups confectioners’ sugar
- 24 pieces candy corn
Colcannon Potatoes
By slane2
1. Place potatoes in a large pot, cover with cold water and add white vinegar and 1 teaspoon of salt
- 8 Yukon Gold potatoes, peeled and quartered
- 1/4 C white vinegar
- 3 t salt
- 1/2 C milk, warmed
- 1/4 C butter, cubed
- 1 pinch white pepper
- 1 pinch freshly grated nutmeg
- 3 C finely sliced savoy cabbage, steamed until tender
- 2 green onions, thinly sliced
- 2 T chopped fresh italian parsley
Chicken and Mushrooms with Egg Noodles
By slane2
Cook noodles according to package directions
- 5 C uncooked large egg noodes
- 2 t butter
- 1 clove garlic, minced
- 3 C sliced mixed mushrooms
- 1 1/2 C milk
- 2 T flour
- 1/2 C chicken broth
- 1/2 C grated parmesan cheese
- 1/2 C sour cream
- 1/2 t each dried thyme and dried basil
- 1/4 t black pepper
- 3 C chopped, cooked chicken breast
- 1 C frozen green peas, thawed
- 1/3 C chopped, fresh parsley
- 1/4 C chopped roasted red peppers