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Recipes
Turkey Pasta Supreme
By BearForce
Saute turkey and garlic in butter
- 3/4 Pound turkey breast
- 2 garlic cloves, minced
- 2 Tablespoons butter
- 1 1/4 Cups whipping cream
- 2 Tablespoons minced fresh basil
- 1/4 Cup grated Parmesan cheese
- 3-4 cups cooked penne pasta
Pea Jicama Cashew Salad
By BearForce
Makes 10 servings
- 2 (3 ounce) packages ramen noodles (flavor packets saved for another use) broken into pieces
- 1/2 cup rice vinegar
- 1/4 cup reduced-sodium soy sauce
- 1 clove garlic, minced
- 1 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- black pepper to taste
- 1 tablespoon peanut oil
- 3 tablespoons toasted sesame oil
- 2 (10 ounce) packages frozen petite peas, thawed
- 1 jicama, peeled and diced
- 2 (8 ounce) cans water chestnuts, drained and diced
- 3 stalks celery, diced
- 3 green onions, chopped
- 1 cup cashew piece
Mississippi Mud Cake
By BearForce
Beat butter in large bowl
- Frosting:
- 1 Cup butter
- 4 eggs
- 1 Cup coconut
- 2 Cups sugar
- 1½ Cup flour
- 1/3 Cup cocoa
- 1 Teaspoon vanilla
- 1 Cup chopped walnuts
- 13Oz jar of marshmallow cream
- ½ Cup butter
- 6 Tablespoons milk
- 1/3 Cup cocoa
- 1 Pound box confectioner's sugar
Italian Parmesan Chicken
By BearForce
1.Preheat oven to 425 degrees F (220 degrees C)
- 3/4 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 3/4 teaspoon garlic powder
- 3/4 cup Italian seasoned bread crumbs
- 4 skinless, boneless chicken breast halves
Buttermilk Cookies
By BearForce
Preheat the oven to 425F degrees
- 2 cups sugar
- 1 cup shortening
- 4 eggs
- 4 teaspoons vanilla extract
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
Smalley Sour Dough Bread
By BearForce
A family recipe passed down by Verna and Raby
- Starter:
- 2 Tbsp instant potato flakes
- 1/2 cup sugar
- 1 cup flour
- 1 cup water
- Mix together, adding water slowly. Add all of the starter to bowl mix well. Cover with a loose cover.
- Let it sit all day.
- Put 1 and 1/2 cups of the starter mixture in a small container and return to refrigerator. This may be used after 4 days but no longer than 9 days.
- Put other half of mixture in a large bowl and add the following:
- 1/3 cup sugar
- 1/2 cup cooking oil
- 1 tsp. salt
- 1 1/2 cups water
Gouda & Goat Cheese Pimiento Cheese
By BearForce
Mix all ingredients together
- 1 1 jar 1 (4-oz.) jar diced pimiento, drained
- 1 1/2 1 1/2 1/2 cups mayonnaise
- 1/2 1/2 1/2 cup chopped toasted walnuts or pecans
- 1 1 1 tablespoon hot sauce
- 1 1 1 teaspoon seasoned salt
- 1/2 1/2 1/2 teaspoon black pepper
- 1 1 block 1 (8-oz.) block sharp white Cheddar cheese, finely shredded
- 4 4 4 ounces shredded Gouda cheese
- 4 4 4 ounces crumbled goat cheese
Omelet in a Bag
By BearForce
Makes one omelet
- 2 eggs
- 2 slices ham, chopped (optional)
- 1/2 cup shredded Cheddar cheese
- 1 tablespoon chopped onion (optional)
- 1 tablespoon chopped green bell pepper (optional)
- 2 tablespoons chopped fresh tomato (optional)
- 1 tablespoon chunky salsa (optional)
- 2 fresh mushrooms, sliced (optional)
Pork Tenderloin with Plum Chutney
By BearForce
Chutney: Peel and cut plums into wedges
- Plum Chutney:
- 4 red or black plums
- 1 Tbsp. olive oil
- 1 large shallot, sliced lengthwise
- 1/2 cup packed light brown sugar
- 1/4 cup Sherry vinegar or apple cider vinegar
- 1 Tbsp. chopped garlic
- 1 Tbsp. Mustard seeds
- 2 tsp. grated peeled ginger
- 1/2 tsp. freshly ground black pepper
- 1 bay leaf
- Pork:
- 2 Tbsp. minced fresh rosemary
- 4 tsp. herbes de Provence
- 4 tsp. olive oil
- 2 port tenderloins (about 2 lbs.)
- Kosher salt, freshly ground pepper
- 16 thin slices pancetta or proscuitto
Grilled Tri-tip Roast with Oregon Rub
By BearForce
Serves 6
- 1-3/4 teaspoons salt
- 1 teaspoon garlic salt
- 1/4 teaspoon celery salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon paprika
- 1/8 teaspoon dried dill
- 1/8 teaspoon dried sage
- 1/8 teaspoon crushed dried rosemary
- 5/8 (2 1/2 pound) beef roast