BearForce's profile page
Recipes
Hot Italian Antipasti Dip
By BearForce
Heat oven to 350°F. Spray large cookie sheet with cooking spray
- 1 lb loaf ciabatta bread, cut into 3/4-inch slices
- 2 tablespoons olive oil
- 2 cups shredded Italian cheese blend (8 oz)
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sour cream
- 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, chopped and patted dry
- 3 cloves garlic, finely chopped
- 1 teaspoon chopped fresh oregano leaves
- 1 teaspoon crushed red pepper flakes
- 8 thin slices salami, cut in thin strips
- 2 thin slices prosciutto, cut in thin strips
- 1/2 cup roasted red bell pepper strips, patted dry
- 1/4 cup halved pitted kalamata olives
- 1/2 cup shredded Parmesan cheese
- 1/4 cup shredded fresh basil leaves
Wild Rice Salad
By BearForce
Add rice, salt and 3 1/2 cups water to a pot and bring to a boil
- 1 cup wild rice, rinse
- 1 teaspoon kosher salt
- 1/2 cup dried cranberries
- 3/4 cup pecans, toasted and coarsely chopped
- 2 scallions, finely sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 3/4 teaspoon orange zest and 2 tablespoons juice from one orange
- 1 teaspoon honey
- Freshly ground black pepper
Cinnamon-Apple Crostata
By BearForce
1. Heat oven to 450°F. Remove pie crust from pouch; place flat on ungreased cookie sheet
- Crust:
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- Filling:
- 1/2 cup sugar
- 4 teaspoons cornstarch
- 2 teaspoons ground cinnamon
- 4 cups thinly sliced, peeled cooking apples (4 medium)
- 1 teaspoon sugar
- 2 tablespoons chopped pecans
Italian Almond Cookies
By BearForce
Makes 3 dozen cookies
- 1 pound almond paste
- 1/2 cup all-purpose flour
- 4 egg whites
- 1 cup white sugar
- 1 cup confectioners' sugar
- 1 cup sliced almonds
Breakfast Tacos
By BearForce
1.Crumble the sausage into a skillet over medium-high heat
- 6 ounces chorizo sausage
- 8 (6 inch) corn tortillas
- 6 eggs
- 1/4 cup milk
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 cup shredded Monterey Jack cheese
- 1 dash hot pepper sauce (e.g. Tabasco™), or to taste
- 1/2 cup salsa
Margarita Fruit Salad
By BearForce
1.In a large bowl, mix together margarita, orange marmalade and lime juice
- Tequila Orange Liqueur Dressing:
- 1/2 cup Jose Cuervo Authentic Margarita
- 3 tablespoons orange marmalade
- 2 teaspoons lime juice
- Fruit Salad:
- 4 cups fresh strawberries, sliced
- 4 oranges, peeled and sectioned
- 1 honeydew melon, rind and seeds removed, cut in small chunks
- 1 small cantaloupe melon, rind and seeds removed, cut in small chunks
- 1 small pineapple, peeled and rind removed, cut into small chunks
- 1/2 cup fresh mint leaves, sliced thin
Dried Fruit Compote
By BearForce
Combine all the ingredients in a medium saucepan and bring to a boil
- cup each:
- 1 cup dry white wine
- 3/4 cup sugar
- 1/2 cup water
- golden raisins
- tart dried cherries,
- sliced dried apricots
- stemmed and quartered dried figs
- 2 thyme sprigs
Delux Mashed Potatoes
By BearForce
1.Peel and cube the potatoes; place in a saucepan and cover with water
- 4 large potatoes
- 1 (3 ounce) package cream cheese, softened
- 1/2 cup sour cream
- 1 tablespoon chopped chives
- 3/4 teaspoon onion salt
- 1/4 teaspoon pepper
- 1 tablespoon butter or margarine
- Paprika
TRA Winning Rub
By BearForce
Mix all ingredients together
- 1/2 Cup brown sugar
- 1/4 Cup granulated sugar
- 2 Tablespoons dark chili powder
- 2 Tablespoons paprika
- 1 Tablespoon dry Mexican oregano
- 1 Tablespoon dry thyme
- 1 Tablespoon dry sweet basil
- 2 Teaspoons dry mustard
- 1 Teaspoon cayenne pepper
- 2 Tablespoons granulated garlic
Summer Succotash Salad
By BearForce
Recipe source: Saveur No. 158 - Aug/Sep 2013 Grilled sweet corn, plus edamame elevate this summer mainstay
- 8 ears corn in husks
- 1 large Vidalia onion, cut crosswise 1/2" thick
- 2 cups frozen shelled edamame
- Kosher salt and freshly ground black pepper, to taste
- 1 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup roughly chopped tarragon
- 2 pints cherry or grape tomatoes, halved