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Recipes
Tortilla Soup
By BearForce
Makes 6 to 8 servings
- 4 -chicken breast halves1 tsp. to 1 Tablespoon cumin
- 1 -onion1 pinch oregano
- 2 -ribs of celery1 tsp. garlic powder
- 3 -fresh tomatoes1 tsp. salt
- 1-small can Rotel1 tsp. chili powder (more or less)
- Crisp tortilla chips
- 1 cup grated longhorn or Monterey Jack cheese
- 1 Avocado – chopped
- Fresh cilantro
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Sun Dried Tomato Basil Orzo
By BearForce
Makes 8 servings
- 2 cups uncooked orzo pasta
- 1/2 cup chopped fresh basil leaves
- 1/3 cup chopped oil-packed sun-dried tomatoes
- 2 tablespoons olive oil
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Healthy Baked Chicken Nuggets
By BearForce
Preheat oven to 425°. Spray a baking sheet with olive oil spray
- 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
- 1/2 teaspoon kosher salt and black pepper, to taste
- 2 tsp olive oil
- 6 tbsp whole wheat Italian seasoned breadcrumbs
- 2 tbsp panko
- 2 tbsp grated parmesan cheese
- olive oil spray
Sausage, Peppers & Onions
By BearForce
1.Place the sausage in a large skillet over medium heat, and brown on all sides
- 6 (4 ounce) links sweet Italian sausage, or turkey or chicken sausage
- 2 tablespoons butter
- 1 yellow onion, sliced
- 1/2 red onion, sliced
- 4 cloves garlic, minced
- 1 large red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup white wine
Cheesy Chicken and Rice Casserole
By BearForce
Heat the oven to 375°F. In ungreased 2-quart glass baking dish, mix soup, water, rice, cumin, pepper, beans and co...
- 1 can (18.5 oz) Progresso™ chicken enchilada soup
- 3/4 cup water
- 3/4 cup uncooked regular long-grain white rice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 box (9 oz) Green Giant™ Niblets® frozen corn
- 1 package (1 lb) boneless skinless chicken breast halves
- 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
Green Pepper Tomato Salad
By BearForce
1.In a large bowl, combine the tomatoes, green pepper, celery and onion
- 3 medium tomatoes, seeded and chopped
- 1 medium green pepper, chopped
- 1 celery rib, thinly sliced
- 1/2 cup chopped red onion
- 2 tablespoons cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Sausage Pasta
By BearForce
1.In a large skillet, saute the kielbasa, green pepper, onion and garlic in oil until sausage is lightly browned
- 1 pound smoked kielbasa sausage, cut into 1/4 inch slices
- 1/2 cup chopped green pepper
- 1/4 cup chopped onion
- 1/2 teaspoon minced garlic
- 2 tablespoons vegetable oil
- 2 (14.5 ounce) cans stewed tomatoes
- 1 (9 ounce) package refrigerated angel hair pasta
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter, melted
Pecan Pie with Candied Ginger and Rum
By BearForce
Makes one 9-inch pie
- 2 cups pecan halves
- Flour for dusting
- Pie crust
- 1 cup lightly packed light brown sugar
- 1/4 cup light corn syrup
- 1 Tbsp. unsalted butter
- 1/2 tsp. salt
- 3 large eggs
- 2 Tbsp. rum
- 1/4 cup finely chopped crystallized ginger
Chinese Chews
By BearForce
From Marie and Jimmie Don Aycock
- Glaze:
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 3 cups flour
- 1 tsp. salt
- t tsp. soda
- 1 cup coconut
- 2 cups raisins
- 2 cups nuts
- 2 tsps. vanilla flavoring
- 1/4 tsp. almond flavoring
- 3 cups powdered sugar
- 4 Tbsp. water
Slow Cooker Italian Pulled Pork
By BearForce
Spray 4- to 5-quart slow cooker with cooking spray
- 2 tablespoons vegetable oil
- 1 boneless pork shoulder (2 to 2 1/2 lb), trimmed of fat
- 2 cups chopped yellow onions
- 3 cloves garlic, finely chopped
- 1/2 cup chopped celery
- 1/2 teaspoon Italian seasoning
- 1 pouch (9 oz) Progresso™ Recipe Starters™ fire-roasted tomato cooking