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Recipes
Tater Tot Nachos
By BearForce
Makes 6 servings
- 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
- 1 pound ground beef
- 1 (1 ounce) package taco seasoning mix
- 3/4 cup water
- 1 cup spicy nacho cheese sauce
- 1/2 cup sour cream
- 1/4 cup diced onion
- 1/4 cup jalapeno pepper slices
Peppery Edamame
By BearForce
Cook edamame in a large pot of boiling water 2 minutes; drain and transfer to a large bowl
- 14 –16-oz. bag frozen unshelled edamame (soybeans)
- 3 Tbsp. toasted sesame oil
- 1 tsp. freshly ground black pepper
- 1/2 tsp. kosher salt
- 1/2 tsp. sugar
Green Beans & Cherry Tomatoes
By BearForce
1.Place beans and water in a large saucepan
- 1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
- 1 1/2 cups water
- 1/4 cup butter
- 1 tablespoon sugar
- 3/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons chopped fresh basil
- 2 cups cherry tomato halves
Coconut Chicken
By BearForce
Prepare your breading station by gathering three bowls
- 2 lbs. boneless, skinless chicken breasts
- 2 large eggs
- 1/4 cup coconut milk (optional)
- 1/2 cup all purpose flour
- 1 cup panko bread crumbs
- 1 cup shredded coconut
- 1/2 tsp salt
- 1/2 cup vegetable oil, divided
- 1 cup sweet chili sauce
Ribeye & Roasted Garlic Vegetables
By BearForce
Preheat oven to 325°F. Shake flour in oven bag and place in baking pan
- 1 large oven bag
- 1 Tablespoon flour
- 1½ Teaspoons dried oregano
- ¾ Teaspoon pepper
- ½ Teaspoon salt
- 1 to 3½ pound boneless beef ribeye roast
- 1¼ Pounds small red potatoes, halved
- 1 package (16Oz) peeled baby carrots
- 1 medium onions, cut into wedges
- 1 whole bulb garlic, unpeeled
- 1 Tablespoon butter
Grilled Brown Sugar Pork Choos
By BearForce
Makes 6 servings
- 1/2 cup brown sugar, firmly packed
- 1/2 cup apple juice
- 4 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1/2 teaspoon ground ginger
- salt and pepper to taste
- 2 teaspoons cornstarch
- 1/2 cup water
- 6 boneless pork chops
Peanut Butter Cupcakes
By BearForce
1.Preheat the oven to 350 degrees F (175 degrees C)
- 2 cups brown sugar
- 1/2 cup shortening
- 1 cup peanut butter
- 2 eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 pinch salt
Pimiento Cheese Poppers
By BearForce
1. Preheat oven to 425 degrees
- 1/2 cup butter, cut up
- 3/4 tsp. salt
- 1 1/4 cups flour
- 1 (4-oz.) jar diced pimiento, drained
- 4 large eggs
- 1 1/2 cups finely shredded sharp Cheddar cheese
- 1 1/2 tsp. Dijon mustard
- 1/4 tsp. ground red pepper
- Parchment paper
Blueberry Pound Cake
By BearForce
Moist, dense and chocked full of fresh berries
- 1 stick (1/2 cup) butter, softened
- 2 cups sugar
- 3 extra-large eggs, room temperature
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 cups fresh blueberries, rinsed and drained on paper towels
- 1 cup whole milk
One Dish Chicken Supper (Chicken & Stuffing)
By BearForce
Place chicken in slow cooker
- 4 Boneless/skinless chicken breasts
- 1 can cream of Whatever-you-have-on-hand (celery, mushroom, chicken) soup
- 1/3 cup milk
- 1 pkg Stove Top stuffing
- 1 2/3 cup water