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Recipes
Chicken in Caper Cream Sauce
By BearForce
1.Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder
- 4 boneless, skinless chicken breast halves
- 1 teaspoon lemon pepper
- 1 teaspoon salt
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 3 tablespoons butter
- 1/2 cup whipping cream
- 2 tablespoons capers, drained and rinsed
Layered Ice Cream Cookie Cake
By BearForce
1. Heat oven to 350°F. In large bowl, break up cookie dough
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 3 tablespoons unsweetened baking cocoa
- 1 quart vanilla ice cream, softened
- 1 quart chocolate-peanut butter ice cream, softened
- 1 container (8 oz) frozen whipped topping, thawed
- 1 cup chocolate-covered peanuts, coarsely chopped
Broccoli Delight
By BearForce
1.In a large bowl, combine broccoli, raisins and onion
- 5 cups fresh chopped broccoli
- 1/2 cup raisins
- 1/4 cup chopped red onion
- 2 tablespoons sugar
- 3 tablespoons vinegar
- 1 cup mayonnaise
- 10 bacon strips, cooked and crumbled
- 1 cup sunflower kernels
Corn Beef & Cabbage
By BearForce
1.Place the onion, potatoes and carrots in a 5-qt
- 1 medium onion, cut into wedges
- 4 medium potatoes, peeled and quartered
- 1 pound baby carrots
- 3 cups water
- 3 garlic cloves, minced
- 1 bay leaf
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 1/2 teaspoon pepper
- 1 (3 pound) corned beef brisket with spice packet, cut in half
- 1 small head cabbage, cut into wedges
Carrots in Dill Butter
By BearForce
1.In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed
- 8 carrots, peeled and sliced into 1 inch pieces
- 1/2 cup water
- 2 tablespoons butter
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dill seed
Irish Soda Bread
By BearForce
1.Preheat an oven to 350 degrees F (175 degrees C)
- 1-3/4 cups all-purpose flour
- 1/4 cup white sugar
- 1 tablespoon caraway seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 eggs
- 1/2 (16 ounce) container sour cream
- 1/4 cup and 2 tablespoons raisins
Cinnamon Chip Cookies
By BearForce
Preheat oven to 350 degrees
- 2 1/2 cups bread flour
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cup granulated sugar
- 2 eggs
- 1 1/4 cup cinnamon chips
Chicken and Fruit Summer Salad
By BearForce
1. Place the chicken breasts and Italian dressing into a resealable plastic bag
- 3 (6 ounce) skinless, boneless chicken breast halves 1 cup Italian-style salad dressing
- 1 Granny Smith apple, cored and diced
- 2 tablespoons lemon juice
- 1 head romaine lettuce, chopped
- 1 avocado, diced
- 4 ounces feta cheese, crumbled
- 1 1/2 cups diced fresh strawberries
- 1 cup dried cranberries
- 3/4 cup balsamic vinaigrette, or to taste
Salmon with Pumpkin Seed-Cilantro Pesto
By BearForce
Heat 1½ tsp. oil in skillet over medium-high heat
- 2 1/2 tsp. plus 1/4 cup olive oil, divided
- 1/2 cup shelled pumpkin seeds
- 1/2 cup cilantro leaves (firmly packed)
- 1/2 tsp. cracked coriander seeds
- 1/2 garlic clove, coarsely chopped
- 1 Tbsp. fresh lime juice
- Salt and freshly ground black pepper
- 4 6-ounce salmon fillets
- 1 lime, cut into 4 wedges
Spinach Cranberry Salad
By BearForce
1.In a medium saucepan, melt butter over medium heat
- 1 tablespoon butter
- 3/4 cup almonds, blanched and slivered
- 1 pound spinach, rinsed and torn into bite-size pieces
- 1 cup dried cranberries
- 2 tablespoons toasted sesame seeds
- 1 tablespoon poppy seeds
- 1/2 cup white sugar or 12 Equal packets
- 2 teaspoons minced onion
- 1/4 teaspoon paprika
- 1/4 cup white wine vinegar
- 1/4 cup cider vinegar
- 1/2 cup vegetable oil