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Recipes
Bolognese
By BearForce
Heat oil in a large skillet over medium-high
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage, casings removed
- 1/2 cup chopped sweet onion
- 1/2 cup chopped green bell pepper
- 2 garlic cloves, minced
- 1 (24 oz.) jar tomato and basil pasta sauce (such as Barilla or Classico)
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (16 oz.) package spaghetti or linguine noodles
- 2 tablespoons chopped fresh basil
- Shaved Parmesan cheese (optional)
Balsamic Mushrooms
By BearForce
Makes 4 servings
- 1/3 cup olive oil
- 3 cloves garlic, minced
- 1 pound fresh mushrooms, sliced
- 3 tablespoons balsamic vinegar
- 3 tablespoons white wine
- salt and pepper to taste
Nutted Wild Rice
By BearForce
Bring stock or water to a boil in a small pot
- 4 cups vegetable stock or water
- 1 cup (6 oz) uncooked wild rice, rinsed
- 1 cup pecan halves, lightly toasted and roughly chopped
- 1 cup golden raisins
- grated rind of 1 orange
- juice of 1 orange (about 1/3 cup)
- 1/4 cup chopped fresh mint
- 4 green onions, thinly sliced (white and green parts)
- 2 Tbsp olive oil
- 1/2 tsp to 1 tsp kosher salt
- ground black pepper to taste (I used 1 tsp)
Country Manor Breakfast Tart
By BearForce
Well worth the time it takes to prepare!
- 4 cups all-purpose flour
- 1 tablespoon white sugar
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 3/4 cups shortening
- 1/2 cup cold water
- 1 egg
- 1 tablespoon vinegar
- 8 slices bacon
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1/3 cup finely diced smoked ham
- 3 cups heavy cream
- 8 eggs, beaten
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
- 3 tablespoons finely chopped fresh basil
- 1 tablespoon fresh thyme, minced
- 1 (3 ounce) package cream cheese, diced
- 1/2 cup shredded Cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 bunch green onions, chopped
- 1/3 cup sliced almonds
Chicken and Corn Chili
By BearForce
1. In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspo...
- 1 large onion, chopped
- 1 pound boneless, skinless chicken breasts
- 2 cups low-sodium chicken broth
- 1 green pepper, seeded and chopped
- 1 jalapeno chile, seeded and chopped
- 1 3/4 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 3/4 teaspoon salt
- 1 14 1/2ounce can diced tomatoes with jalapenos, drained
- 1 1/2 cups frozen corn, thawed
- 2 15 ounce cans cannellini beans, drained and rinsed
- 2 tablespoons stone-ground cornmeal
- Shredded Monterey Jack cheese
Black Bean & Couscous Salad
By BearForce
1.Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous
- 1 cup uncooked couscous
- 1 1/4 cups chicken broth
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon ground cumin
- 8 green onions, chopped
- 1 red bell pepper, seeded and chopped
- 1/4 cup chopped fresh cilantro
- 1 cup frozen corn kernels, thawed
- 2 (15 ounce) cans black beans, drained
- salt and pepper to taste
Toffee and Almond Fudge Cookie Cups
By BearForce
Heat oven to 375°F. Spray 48 nonstick mini muffin cups with Crisco® Original No-Stick Cooking Spray
- 2 packages Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
- 1/4 cup milk chocolate toffee bits (from 8-oz bag)
- 1 can (14 oz) Eagle Brand® Fat Free Sweetened Condensed Milk
- 1/3 cup Jif® Creamy Almond Butter
- 1/2 teaspoon Watkins™ Pure Vanilla extract
- 1/4 cup sliced almonds, finely chopped
- 1 can (6.5 oz) whipped cream topping (in aerosol can)
Biscuits & Beef
By BearForce
1.Preheat oven to 400 degrees F (200 degrees C)
- 1 pound ground beef chuck
- 1/2 cup chopped onion
- 1/2 teaspoon garlic powder
- 1 1/2 cups barbeque sauce
- 1 (10 ounce) package refrigerated biscuit dough
- 2 cups shredded Cheddar cheese
Caramel Apple Biscuits
By BearForce
1. Heat oven to 350°F. In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirrin...
- 1/4 cup LAND O LAKES® Butter
- 1/2 cup caramel ice cream topping
- 1/4 cup packed dark brown sugar
- 6 cups sliced peeled Granny Smith apples (about 4 medium)
- 1/2 cup Chopped Pecans
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin'® refrigerated biscuits (8 biscuits).
Layered Cookie Bars
By BearForce
All your favorite cookies in one bar!
- Layer 1: Sugar Cookie
- 1 Roll of Pillsbury Sugar Cookie Dough
- Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 9×13 inch baking dish that’s been lined foil and sprayed with cooking spray.
- Layer 2: Double Chocolate Chip Cookie
- (the recipe below makes double what you’ll need for the bars, use extra for cookies)
- 1 cup butter
- 1 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 1 3/4 cups flour
- 1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
- 2 tsps. baking soda
- 1/4 tsp. salt
- 1 1/2 cups chocolate chips
- In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
- In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.
- Layer 3: Peanut Butter Cookie
- 1 Cup creamy peanut butter
- 1/2 Cup granulated sugar
- 1 egg
- Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.
- Layer 4: Chocolate Chip Cookie
- (the recipe below makes double what you’ll need for the bars, use extra for cookies)
- 2 sticks softened butter
- 3/4 Cup granulated sugar
- 3/4 Cup brown sugar
- 2 eggs
- 1 Tablespoon pure vanilla
- 2 1/2 Cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 bag chocolate chips