BearForce's profile page
Recipes
Honey Nutters
By BearForce
Makes 4 dozen no-bake cookies/candy
- 16 graham crackers
- 1 cup crunchy peanut butter
- 2/3 cup honey
- 1/2 cup nonfat dry milk powder
- 1 cup coconut
Sweet & Sassy Pork Tenderloin
By BearForce
1.Preheat an outdoor grill for medium-high heat
- 4 (1 1/2 pound) pork tenderloin
- 1/4 cup olive oil for brushing
- ground black pepper to taste
- 1/2 cup brown sugar
- 1/4 cup Worcestershire sauce
- 1/2 cup red wine vinegar
- 1/4 cup Dijon mustard
- 1/4 cup minced onion
- 4 cloves garlic, minced
- 1 tablespoon and 1 teaspoon crushed red pepper flakes
- 1 tablespoon and 1 teaspoon prepared horseradish
Teriyaki Onion Burgers
By BearForce
1.Preheat a grill for high heat
- 1 pound ground beef
- 1/4 cup teriyaki marinade sauce
- 1 (3 ounce) can French-fried onions
- 4 slices Cheddar cheese
- 4 hamburger buns, split
Banana Bread Pudding
By BearForce
Place the bread cubes in a greased 2- Quart casserole; pour butter over and toss to coat
- Sauce:
- 4 Cups cubed day-old French or sourdough bread
- ¼ Cup butter or margarine, melted
- 3 eggs
- 2 Cups milk
- ½ Cup sugar
- 2 Teaspoons vanilla
- ½ Teaspoon cinnamon
- ½ Teaspoon nutmeg
- ½ Teaspoon salt
- 1 Cup sliced firm bananas
- 3 Tablespoons butter or margarine
- 2 Tablespoons sugar
- 1 Tablespoon cornstarch
- ¾ Cup milk
- ¼ Cup light corn syrup
- 1 Teaspoon vanilla
Bourbon Beef Marinade
By BearForce
Servings: 6
- 1 cup Kikkoman Soy Sauce
- 3/4 cup water
- 3 tablespoons bourbon
- 2 tablespoons sugar
- 1 teaspoon crushed garlic clove
- 1 tablespoon confectioners' sugar
- 2 pounds beef flank steak
Red Lobster Macadamia & Coconut Crusted Salmon
By BearForce
Serves 4
- Crust Ingredients:
- 1/3 Cup Macadamia Nuts, chopped
- 1/3 Cup Sweetened Coconut Flakes
- 1/3 Cup Panko Breadcrumbs
- 2 Tbsp Light Brown Sugar
- 2 Tbsp Butter, melted
- Fish Ingredients:
- 4 each 5-6 oz Salmon fillets
- Salt and pepper to taste
- Nonstick Cooking Spray
Salmon, Chickpeas and Greens
By BearForce
Salmon: Preheat oven to 250 degrees
- Salmon:
- 2 Tbsp olive oil, plus more
- 1 15.5 oz. can chickpeas, rinsed
- 1/2 tsp. ground cumin
- Kosher salt, freshly ground pepper
- 1 garlic clove, thinly sliced
- 1 small bunch mustard greens, ribs and stems removed, leaves coarsely chopped
- 1 tsp. honey
- 4 6-oz. skinless salmon fillets
- Vinaigrette and Assembly:
- 1/2 small shallot, very finely chopped
- 2 Tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 1/2 tsp. honey
- Kosher salt, freshly ground pepper
- 1/2 cup olive oil
- 1/4 cup vegetable oil
- 2 Tbsp. capers, rinsed, patted dry
Twice Baked Potatoes
By BearForce
Preheat oven to 350 degrees
- 4 large baking potatoes
- Bacon bits
- 1 cup sour cream
- 1/4 to 1/2 cup milk
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded Cheddar cheese, divided
- 8 green onions, sliced, divided
Carol's Chicken Enchiladas
By BearForce
An old family favorite
- 20 soft tortillas
- 2 0r 3 packages Monterrey Jack cheese
- 1 large onion
- 2 cans boned chicken or cooked chicken breasts
- 2 cans cream of chicken soup
- 2 or 3 green chilies, chopped
- 1 small carton sour cream
Slow Cooker Turkey Mole Chili
By BearForce
1. In 12-inch nonstick skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring frequently, until no lo...
- 2 packages (20 oz each) lean ground turkey
- 1 large onion, chopped (about 1 cup)
- 2 medium carrots, chopped (about 1 cup)
- 1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 1 jar (8 1/4 oz) mole
- 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
- 1/2 cup sour cream
- 1/4 cup crumbled cotija (white Mexican) cheese