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Recipes
Herb Crusted Salmon with Roasted Tomatoes
By BearForce
Golden raisins lend an unexpected shot of sweetness
- 2 Tbsp. golden raisins
- 1 cup grape or cherry tomatoes
- 2 Tbsp. capers, drained
- 4 Tbsp. olive oil
- 3/4 cup packed parsley leaves
- 1 clove garlic
- 1/4 tsp. salt
- 1/4 tsp. crushed red pepper
- 4 4-oz. salmon fillets, about 1 inch thick
Nutty Apple Crisp
By BearForce
Serve alone or with ice cream
- 5 cups thinly sliced apples
- 2 tablespoons lemon juice
- 1/4 cup water
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1 cup packed brown sugar
- 3/4 teaspoon ground nutmeg
- 1 pinch salt
- 1/2 cup butter, softened
- 1 cup coarsely chopped walnuts
Cranberry Jalapeño Relish
By BearForce
Recipe makes 15 Servings
- 16 Oz fresh whole cranberries
- 2 large navel orange, peeled and finely chopped
- 1 jalapeño pepper, seeded and chopped
- 1 1/2 cup(s) H‑E‑B Cane Sugar
- 1 cup(s) water
- 1/4 Tsp salt
Fudge - Sugar Cookie Chocolate Crunch
By BearForce
In saucepan, cook corn syrup, butter, salt and condensed milk over medium heat for 2-3 minutes, stirring constantly...
- 2 Tablespoons light corn syrup
- 2 Tablespoons butter or margarine
- ¼ Teaspoon salt
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1 roll (16.5 oz.) Pillsbury refrigerated sugar cookies, cut into small chunks
- 2 bags (12 oz each) semisweet chocolate chips
- 5 Teaspoons vanilla
- 6 Nature Valley pecan crunch crunchy granola bars (3 pouches from 8.9 oz. box), coarsely crushed (heaping 1 cup)
Microwave Mexican Manicotti
By BearForce
A favorite of my kids when they were growing up
- ½ Pound ground beef
- 1 Cup refried beans
- 1 Teaspoon crushed oregano
- ½ Teaspoon ground cumin
- 8 manicotti shells
- 1¼ Cups water
- 1 8Oz jar picante sauce
- 1 8Oz carton sour cream
- ¼ Cup chopped green onion
- ¼ Cup sliced olives
- ½ Cup shredded Monterrey Jack cheese
Cornbread Dressing
By BearForce
Cook onion and celery in butter
- 1 1/2 Cup chopped onion
- 1 1/2 Cup chopped celery
- 1/2 Cup butter
- 4 Cups crumbled cornbread
- 6 Cups dry bread cubes
- 1 Teaspoon salt
- 1/8 Teaspoon pepper
- 1 Teaspoon poultry seasoning
- 1/2 Teaspoon sage
- 1 Cup chicken broth
- 2 eggs
Blue Cheese Green Beans
By BearForce
1.Place the first eight ingredients in a blender; cover and process until combined
- 4 teaspoons half-and-half cream
- 1 tablespoon white wine vinegar or cider vinegar
- 1 tablespoon crumbled blue cheese
- 1 1/2 teaspoons grated Parmesan cheese
- 1/4 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 pinch sugar
- 2 tablespoons olive or vegetable oil
- 1 pound fresh green beans, trimmed
- 4 bacon strips, cooked and crumbled
Turkey Tortillo Soup
By BearForce
In a large pot on stove top mix the ingredients in the order listed above
- 1 48 0z carton of chicken broth
- 1 can condensed cream of chicken soup (undiluted) 1
- 1 can whole kernel corn (drained)
- 1 can black beans (drain and rinse well)
- 1 can diced mild green chiles
- 1 can diced tomatoes or diced tomatoes with green chiles
- 1 heaping tablespoon chili powder
- 1 teaspoon cumin
- 2 tablespoons dried minced onion (optional)
- 1/2 teaspoon garlic powder
- 1 cup of turkey pieces – white, dark or mixed
Red Velvet Cake with Coconut-Cream Cheese Frosting
By BearForce
1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until light and fluffy
- 3/4 cup butter, softened
- 2 cups sugar
- 3 large eggs
- 3 tablespoons red liquid food coloring
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- Coconut-Cream Cheese Frosting
Adobo Sirloin
By BearForce
1.In a small bowl, mix the lime juice, garlic, oregano, and cumin
- 1 lime, juiced
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 tablespoons finely chopped canned chipotle peppers in adobo sauce
- adobo sauce from canned chipotle peppers to taste
- 4 (8 ounce) beef sirloin steaks
- salt and pepper to taste