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Recipes
Picnic Time Deviled Eggs
By barbell
What To Do: Place eggs in a large saucepan and add just enough water to cover them
- 6 eggs
- 1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
- 3 tablespoons butter, softened
- 1 tablespoon prepared yellow mustard
- 1/2 teaspoon black pepper
Hamburger Buddy
By barbell
Very finely chopping onion, mushrooms and carrots in the food processor is not only fast--it makes the vegetables h...
- 3 clove(s) garlic, crushed and peeled
- 2 medium carrots, cut into 2-inch pieces
- 10 ounce(s) white mushrooms, large ones cut in half
- 1 large onion, cut into 2-inch pieces
- 1 pound(s) 90% lean ground beef
- 2 teaspoon(s) dried thyme
- 3/4 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground pepper
- 2 cup(s) water
- 1 can(s) (14-ounce) reduced-sodium beef broth, divided
- 8 ounce(s) whole-wheat elbow noodles
- 2 tablespoon(s) Worcestershire sauce
- 2 tablespoon(s) all-purpose flour
- 1/2 cup(s) reduced-fat sour cream
- 1 tablespoon(s) chopped fresh parsley, or chives for garnish
Steak Fajita Fundido
By barbell
MIX steak sauce and chipotle peppers in medium bowl until blended
- 1/3 cup A.1. Original Sauce
- 2 Tbsp. canned chipotle peppers in adobo sauce
- 1 lb. beef flank steak
- 1 tsp. oil
- 1 onion, sliced
- 1 red bell pepper, cut into strips
- 1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
- 2 Tbsp. chopped fresh cilantro
- 8 flour tortillas (6 inch), warmed
wok seared chicken tenders with asparagus and pistachios
By barbell
cal per serving - 208 carbs - 7 fat - 8
- 1 tbsp toasted sesame oil
- 1 1/2 lbs fresh asparagus- tough ends trimmed and cut into 1 inch pieces
- 1 lb chicken tenders cut into bite sized pieces
- 4 scallions, trimmed and cut into 1 inch pieces
- 2 tbsp minced fresh ginger
- 1 tbsp oyster sauce
- 1 tsp chili garlic sauce
- 1/4 cup shelled salted pistachios coarsley choppped
noodle kugel
By barbell
1preheat oven to 350. butter a 9x13 baking dish 2
- 3/4 lb wide egg noodles
- 4 large eggs
- 3/4 cups sugar
- 1/2 lb cream cheese, at room temp
- 1 cup sour cream
- 1/4 cup butter,melted
- 2 cups cottage cheese
- 1 tsp vanilla
- 2 golden deicious ,gala apples or 1/2 cup raisins,or 1cup pineapple
- grated zest of 1 orange
- topping
- 1 cup panko or other coarse dried bread crumbs
- 1/3 cup brown sugar
- 1/4 tsp cinnamon
- 1/4 cup butter,melted
Bacon-Cheddar Pinwheels
By barbell
Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles
- 1 1
- can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 2 2
- tablespoons ranch dressing
- 1/4 1/4
- cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
- 1/2 1/2
- cup finely shredded Cheddar cheese (2 oz)
- 1/4 1/4
- cup chopped green onions (4 medium)
bbq pork chops
By barbell
in aq small bowl, combine ketchup,molasses, mustard, and payenne; et aside
- 1/2 cup ketchup
- 2 tbsp molases
- 2 tbsp dijon mustard
- 1 pinch cayenne
- 1 1/2 tbsp evoo
- 4 - 1 inch thick- pork chops-bone in center cut
- salt and freshly ground pepper
- 1 aqpple, cut into julienne-optional
pork chops with stuffing
By barbell
chop pork chops in 12" skillet until done
- 4 boneless pork chops
- 2 small onions, thinly sliced
- 2 tbsp. worchestershire sauce
- 1 pkg. chicken stuffing mix
- 1 1/2 cup hot water
- 1 cup shredded mozzarella cheese
mesa grills spicy bloody mary
By barbell
combine all ingredients except celery spears, in a small pitcher, pour into large glasses filled with ice and gar
- 16 oz tomato juice
- 3 ounces vodke
- 2 dashes hot red pepper sauce
- 1 dash worchestershire sauce
- 2 jalapenos, sliced
- pinch celery salt
- pinch black pepper
- 1 lemon, juiced
- ice
- celery spears for garnish
Korean Barbecued Beef Short Ribs (Kalbi)
By barbell
Grilled short ribs are one of the most popular dishes in a Korean barbecue
- 6 Tbs. granulated sugar
- 6 Tbs. soy sauce
- 6 Tbs. apple (or Asian pear) juice
- 1/4 cup Asian sesame oil
- 4 medium cloves garlic, smashed
- 4 tsp. finely grated peeled fresh ginger (from a 2-inch piece)
- Kosher salt and freshly ground black pepper
- 2 lb. 1/2-inch-thick, cross-cut, bone-in short ribs (flanken)
- Vegetable oil, as needed
- 1/4 cup thinly sliced scallions, both white and green parts (about 2 medium)
- Big pinch of Korean chile threads or 2 Tbs. thinly sliced fresh long red chiles
- 1 tsp. roasted sesame seeds
- 18 lettuce leaves (such as green or red leaf), washed and dried
- 4 cups cooked white rice, preferably short-grain
- Ssamjang