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Recipes
Texas Hot Jalapeno Burger
By BearForce
Serves 4
- 1 1/2 pounds ground beef
- 1 cup chopped green onion
- 2 cloves garlic, minced
- 3/4 tsp. dry mustard
- 1 1/2 tsps. taco seasoning
- 2 to 3 fresh jalapeno peppers or sliced canned jalapenos
- 4 slices pepper jack cheese
- 4 jalapen cheese bagels, toasted
- Lettuce for garnish
- Fresh avocado slices for garnish
- Habanero or other hot chile powder
- Hot sauce
Sweet and Spicy Green Beans
By BearForce
Makes four servings
- Ingredients
- 3/4 pound fresh green beans, trimmed
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1 teaspoon garlic chili sauce
- 1 teaspoon honey
- 2 teaspoons canola oil
Caramel Apple Pie Bars
By BearForce
Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper
- Pillsbury™ Ready to Bake!™ Big Deluxe Classics™ refrigerated oatmeal raisin cookies
- 1 can (21 oz) apple pie filling
- 6 to 10 caramels or 2 to 3 tablespoons caramel sauce
Twice Baked Sweet Potato Casserole
By BearForce
This recipe can be halved - make one side of dish with sweet potatoes and the other side with Idaho potatoes
- 6 lb dark-orange sweet potatoes (9 large or 12 medium)
- 8 oz bacon (8 to 10 slices)
- 1/4 cup Progresso® panko crispy bread crumbs or Progresso® plain bread crumbs
- 1 tablespoon butter or margarine, melted
- 1/2 cup sour cream
- 1/4 cup butter or margarine, softened
- 2 medium green onions, chopped (2 tablespoons)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper.
Chicken Scallopini
By BearForce
1.In a small bowl, stir together the garlic and butter until well combined
- 2 cloves garlic, pressed
- 1/2 cup butter, softened
- 4 skinless, boneless chicken breast halves
- 1 cup all-purpose flour
- salt and ground black pepper to taste
- 1/2 pound sliced mushrooms
- 40 capers, or to taste
- 1/4 cup lemon juice
- 1/2 cup white wine
- 66 cups chicken-flavored demi-glace, or to taste
- 2 teaspoons chopped fresh parsley, or to taste
- 4 lemon slices
Cobb Salad
By BearForce
1.Place eggs in a saucepan and cover completely with cold water
- 6 slices bacon
- 3 eggs
- 1 head iceberg lettuce, shredded
- 3 cups chopped, cooked chicken meat
- 2 tomatoes, seeded and chopped
- 3/4 cup blue cheese, crumbled
- 1 avocado - peeled, pitted and diced
- 3 green onions, chopped
- 1 (8 ounce) bottle Ranch-style salad dressing
Pumpkin Heath Bits Cake
By BearForce
1. In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms
- 1 box spice cake mix
- 1 small can pumpkin puree
- 1 - 14 oz. can sweetened condensed milk
- 1 - 8 oz. tub cool whip
- 1/2 bag Heath Bits
- Caramel Sundae Sauce
Spicy Kale with Cheese
By BearForce
From Burch Steak in Minneapolis
- 1/4 cup olive oil
- 4 garlic cloves
- 1 Fresno chili - halved, seeded and thinly sliced
- 1/4 tsp. crushed red pepper
- 1 21/2 lbs. Tuscan kale, stems removed and chopped
- 2 Tbsp. fresh lemon juice
- Salt
- Shredded ricotta cheese
Cream Cheese Pecan Pie
By BearForce
Heat oven to 350°F. Unroll 1 pie crust on work surface
- Cream Cheese Filling:
- Two pie crusts
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 cup chopped pecans
- Custard Filling:
- 1 cup corn syrup
- 2 tablespoons butter, melted
- 1/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla
Cinnamon Toast Crunch Almond Squares
By BearForce
All it takes for these bars is 10 minutes and four ingredients!
- 4 cups Cinnamon Toast Crunch® cereal
- 1/4 cup butter, melted
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1/2 cup sliced almonds