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Recipes
Mushroom Stuffed Zucchini
By BearForce
1.Bring a pot of lightly salted water to a boil, and cook the zucchini whole until they start to become tender, abo...
- 8 zucchini, trimmed
- 1/3 cup butter
- 2-2/3 cups chopped fresh mushrooms
- 2/3 cup red bell pepper, chopped
- 1/3 cup all-purpose flour
- 3/4 teaspoon crushed dried oregano
- 2-2/3 cups shredded Monterey Jack cheese
- 2/3 cup grated Parmesan cheese
Creme Brule French Toast
By BearForce
Makes 6 servings
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons corn syrup
- 6 (1-inch thick) slices French bread
- 5 eggs
- 1 1/2 cups half-and-half cream
- 1 teaspoon vanilla extract
- 1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
- 1/4 teaspoon salt
Amaretto Cake
By BearForce
Directions Preheat oven to 350 degrees F (175 degrees C)
- Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 4 eggs
- 1 (5.1 ounce) package instant vanilla pudding mix
- 2 tablespoons amaretto liqueur
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/4 teaspoon almond extract
- 1/2 cup amaretto liqueur
- 1 cup sifted confectioners' sugar
Chicken Verde Stew
By BearForce
Makes 6 servings
- 2 Anaheim chiles
- Cooking spray
- 1 1/2 pounds tomatillos
- 1/4 cup finely chopped fresh cilantro
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 cups fat-free, lower-sodium chicken broth, divided
- 2 tablespoons olive oil, divided
- 1 1/2 cups finely chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 3 tablespoons all-purpose flour
- 4 teaspoons finely chopped garlic
- 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 (29-ounce) can golden hominy, rinsed and drained
- 6 tablespoons reduced-fat sour cream
- Cilantro leaves (optional)
Salted Caramel Chocolate Peanut Butter Pie
By BearForce
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch glass pie plate
- Topping:
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 1 bag (14 oz) caramels, unwrapped
- 1/4 cup milk
- 1 1/2 cups Spanish peanuts
- 1 can (14 oz) sweetened condensed milk
- 1 egg, beaten
- 1/3 cup peanut butter
- 8 oz miniature chocolate-covered peanut butter cup candies, unwrapped, chopped
- 1 bar (1.55 oz) milk chocolate candy, melted
- 1/4 cup Spanish peanuts
- 1/4 teaspoon kosher (coarse) salt
Skillet Chicken With Tomatoes & White Beans
By BearForce
Heat a large high-sided skillet over medium-high heat
- Four 6-ounce boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium sweet onion, such as Vidalia, chopped
- 1 medium red bell pepper, chopped
- 3 cloves garlic, chopped
- 1/4 teaspoon red pepper flakes
- 3/4 cup low-sodium chicken broth
- 1/4 cup dry white wine, such as Pinot Grigio
- 2 cups cherry tomatoes
- One 15-ounce can white beans, rinsed and drained
- 2 tablespoons chopped fresh parsley
Kahlua Fudge Brownies
By BearForce
Preheat the oven to 375°
- 1 1/2 cups flour
- 1/2 cup baking cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 2/3 cup unsalted butter, softened
- 1 tablespoon vanilla extract
- 2 cups sugar
- 1/3 cup peanut oil
- 1/4 cup espresso powder
- 4 eggs
- 1 cup chopped pecans
- 1/4 cup Kahlúa
MisoYaki Sea Bass
By BearForce
Whisk sugar, mirin, and miso in a medium bowl to blend; add fish and turn to coat
- 1/4 cup sugar
- 2 tablespoons mirin (sweet Japanese rice wine)
- 2 tablespoons white miso (fermented soybean paste)
- 2 6-ounce skin-on black sea bass or branzino fillets, pin bones removed
- 1 1/2 tablespoons vegetable oil, divided
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
- Kosher salt, freshly ground pepper
- 4 mixed salad greens
- 1 tablespoon balsamic vinegar
Crunchy Pork Chops
By BearForce
1.Preheat oven to 375 degrees F (190 degrees C)
- 1 cup crushed butter crackers
- garlic salt to taste
- ground black pepper to taste
- 3 eggs, beaten
- 4 pork chops
- 1/2 cup butter
Easy Chicken Salad
By BearForce
This recipe can be doubled or tripled as desired
- 2 large cans Swanson White Premium Chunk Chicken Breast, chilled and well-drained
- 1 package dry Hidden Valley Original Ranch Dressing
- 1/3 cup real mayonnaise
- 1 Tablespoon sour cream
- 1 bunch chopped green onions
- Pepper to taste
- 4 drops hot sauce
- 3/4 cup pecan halves
- 1 container washed and dried small grape tomatoes