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Recipes
Eggs Benedict
By BearForce
1.For cheese sauce, in a saucepan, melt butter
- SAUCE:
- 2 tablespoons butter
- 2 1/2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/4 cup shredded Cheddar cheese
- 2 tablespoons shredded Parmesan cheese
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- POACHED EGGS:
- 1 teaspoon white vinegar
- 8 cold eggs
- 4 English muffins, split and toasted
- 8 slices Canadian bacon, warmed
- 8 bacon strips, cooked and crumbled
King Ranch Chicken Casserole
By BearForce
Serves 12
- 1-1/2 (3 pound) chicken, boiled and deboned
- 1-1/2 (14.5 ounce) packages tortilla chips
- 1-1/2 (10 ounce) cans diced tomatoes with green chile peppers
- 1-1/2 (10.75 ounce) cans condensed cream of chicken soup
- 1-1/2 (10.75 ounce) cans condensed cream of mushroom soup
- 1-1/2 onion, chopped
- 4-1/2 cups shredded Cheddar cheese
Charleston Shrimp and Grits
By BearForce
Makes 8 servings
- 1 cup coarsely ground grits
- 3 cups water
- 2 teaspoons salt
- 2 cups half-and-half
- 2 pounds uncooked shrimp, peeled and deveined
- salt to taste
- 1 pinch cayenne pepper, or to taste
- 1 lemon, juiced
- 1 pound andouille sausage, cut into 1/4-inch slices
- 5 slices bacon
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 cup shredded sharp Cheddar cheese
Sugar and Spice Pumpkin Seeds
By BearForce
1.Preheat the oven to 250 degrees F (120 degrees C)
- 1 cup raw pumpkin seeds, rinsed and dried
- 6 tablespoons white sugar, divided
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon vegetable oil
Salmon with Capers
By BearForce
1.Preheat a large heavy skillet over medium heat for 3 minutes
- 4 (6 ounce) fillets salmon
- 2 tablespoons olive oil
- 2 tablespoons capers
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 slices lemon
Balsamic Chicken
By BearForce
1.Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chi...
- 1/3 cup balsamic vinegar
- 1/2 cup chicken broth
- 2 tablespoons white sugar
- 1 clove garlic, minced
- 1 teaspoon dried Italian herb seasoning
- 4 skinless, boneless chicken breast halves
- 1 tablespoon olive oil
Cinnamon & Sugar Popcorn
By BearForce
1.Preheat an oven to 250 degrees
- 1 cup unpopped popcorn
- 1/3 cup butter
- 2/3 cup white sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Mid Eastern Chicken Thighs
By BearForce
1.Heat the olive oil in a skillet over medium heat
- 1 teaspoon olive oil
- 1 cup sliced onion
- 2 1/2 pounds skinless, boneless chicken thighs
- 1 tablespoon garam masala
- 1/2 teaspoon curry powder
- 1/2 cup red wine
- 2 tablespoons red wine vinegar
- 1 cup fat-free, reduced-sodium chicken broth
Jelly Bean Nests
By BearForce
Great for Easter place markers
- 2 cups miniature marshmallows
- 1/4 cup butter
- 4 cups chow mein noodles
Vegetable Cevice
By BearForce
This salad can be refrigerated for up to 8 hours
- 1 cup fresh baby lima beans
- 1 tsp. finely grated lime zest
- 1/3 cup fresh lime juice
- 1/4 cup olive oil
- 1 scallion, thinly sliced
- 1 jalapeno, seeded and thinly sliced
- 1 small shallot, thinly sliced
- Sea salt
- 1 1/2 cups fresh corn kernels
- 2 nectarines, cut into thin wedges
- 1 Hass avocado, cut into 1/2-inch cubes
- 1 large orange bell pepper, finely julienned
- 1 pint heirloom cherry tomatoes
- 1/2 cup coarsely chopped cilantro