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Recipes
Pueblo Oven Bread
By BearForce
I learned how to bake this bread from a Pueblo Indian named Brenda at the Tamaya Resort in New Mexico
- 9 Cups white flour
- 1 Package of Dry Yeast
- 2 Tablespoons salt
- 2 Tablespoons Lard
- 2 Cups water
Cheese & Bacon Potato Rounds
By BearForce
1.Preheat oven to 400 degrees F (200 degrees C)
- 4 baking potatoes, cut into 1/2 inch slices
- 1/4 cup melted butter
- 8 slices bacon - cooked and crumbled
- 8 ounces shredded Cheddar cheese
- 1/2 cup chopped green onions
Balsamic Roasted Pork Loin
By BearForce
Fast prep time - 5 minutes!
- 2 tablespoons steak seasoning rub
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 2 pounds boneless pork loin roast
Crispy Potato Wedges
By BearForce
1.Cut each potato into 12 wedges; place in a large bowl
- 4 medium baking potatoes
- 1 tablespoon canola oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Grapenuts Pecan Sweet Potato Casserole
By BearForce
Beat sweet potatoes with margarine, eggs and evaporated milk
- Topping:
- 4 fresh sweet potatoes, cooked
- 1/2 cup margarine
- 2 eggs
- 1 cup evaporated milk
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. vanilla
- 1/2 cup pecans 3/4 cup miniature marshmallows
- 1/2 cup margarine, melted
- 1/2 cup packed brown sugar
- 1/2 cup pecans
- 3/4 cup Grape-Nuts cereal
- 1/2 cup miniature marshmallows
Coconut Southern Comfort Layer Cake
By BearForce
Cake Arrange racks in top and bottom thirds of oven; preheat to 350°
- Cake
- Nonstick vegetable oil spray
- 2 3/4 cups cake flour plus more for pans
- 2 1/2 cups unsweetened shredded coconut (not reduced-fat)
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 2 3/4 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 5 large eggs
- 1/2 cup coconut oil, warmed to melt
- 1 cup buttermilk
- Frosting and Assembly
- 4 cups unsweetened coconut chips
- 2 8-oz. packages cream cheese, room temperature
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 1/2 tablespoons plus 1/4 cup Southern Comfort
- 1/2 teaspoon kosher salt
- 5 cups powdered sugar
Bourbon Pecan Cake
By BearForce
Preheat oven to 350 degrees F (175 degrees C)
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground nutmeg
- 1 3/4 cups bourbon
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups butter
- 1 pound dark brown sugar
- 6 eggs
- 2 pounds chopped pecans
- 7 ounces pecan halves
Turkey Burgers
By BearForce
1.Combine mayonnaise, mustard, honey, horseradish, hot pepper sauce, and cayenne pepper in a bowl
- Spicy Sweet Mayo
- 1 cup reduced-fat mayonnaise
- 1/4 cup coarse-grain mustard
- 1/4 cup honey
- 1 tablespoon prepared horseradish
- hot pepper sauce (e.g. Tabasco™) to taste
- 1 teaspoon ground cayenne pepper
- Burgers
- 1 1/4 pounds extra lean ground turkey
- 1/2 large onion, grated
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons barbeque sauce
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon liquid smoke flavoring
- 1 tablespoon steak seasoning
- 1 teaspoon dry mesquite flavored seasoning mix
- 1 tablespoon olive oil
- 1/2 large onion, sliced
- 5 hamburger buns, split
Peanut Chicken Stew
By BearForce
Southern Living Recipe - "This recipe takes its cues from West Africa, particularly Senegal and The Gambia
- 3 cups chopped cooked chicken
- 1 1/2 cups creamy peanut butter
- 1 (28 oz.) can diced tomatoes, drained
- 1 Tbsp. curry powder
- 1 tsp. ground red pepper
- 4 to 6 cups Sweet Potato Broth
- 1/2 cup chopped roasted unsalted peanuts
Macadamia Nut Cookies
By BearForce
1.In a mixing bowl, cream butter and sugars
- 1 cup butter or margarine, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 (3.5 ounce) jars macadamia nuts, chopped
- 2 cups semisweet chocolate chips
- 1 cup vanilla baking chips