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Recipes
Barbeque Baked Beans
By barbaran
Preheat oven to 275 degrees F
- 1 tablespoon olive oil
- 1 red bell pepper, chopped
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 2 (28-ounce) cans baked beans
- 1/2 cup brown sugar
- 1/3 cup Neelys BBQ seasoning, recipe follows
- 1/4 cup molasses
- 1 cup Neelys BBQ sauce, recipe follows
- 3/4 cup chopped pork or beef brisket
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 3/4 tablespoons onion powder
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
Funked Out Grilled Cheese
By barbaran
Preheat a grill over medium-high heat
- 8 ounces fresh mozzarella, sliced
- 10 to 12 basil leaves, torn
- 4 slices bread
- Pinch salt
- Pinch cracked black pepper
- 2 to 3 tablespoons extra-virgin olive oil
Crock Pot Beef and Broccoli
By barbaran
1. Place beef in a crock pot
- 1 pound boneless beef chuck roast, sliced into thin strips
- 1 cup beef consumme
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 2 tablespoons cornstarch
- 2 tablespoons sauce from the crock pot after being cooked
- Fresh broccoli florets (as many as desired)
- Hot cooked rice
Parsley adn Pancetta Flavored Ricotta Stuffed Chicken
By barbaran
Yields: Serves 4 Preparation Parboil potatoes 5 minutes in salted water
- Share:
- 4 starchy potatoes, peeled
- Salt and pepper
- EVOO – Extra Virgin Olive Oil, for liberal drizzling plus 1 tablespoon, divided
- 1 head garlic, 3 cloves peeled and minced, the rest left whole and cracked, divided
- A few sprigs fresh rosemary
- 1 4- to 5-pound chicken
- 1/3 pound pancetta, cut into fine dice
- 2 shallots, finely chopped
- 1 small Fresno or red cherry chili, seeded and finely chopped
- 1 bunch flat-leaf parsley, finely chopped or processed
- 1 1/2 cups fresh regular or sheep’s milk ricotta, drained well
- 1/2 cup grated Parmigiano-Reggiano cheese
- Freshly grated nutmeg, to taste
Red Sauce Base - Marinara
By barbaran
In a saucepan over medium-high heat, add the olive oil and heat
- 1/3 cup extra-virgin olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, peeled and thinly sliced or minced
- 2 cups minced or grated carrots
- 1/2 cup dry red wine
- 3 tablespoons fresh minced thyme
- 120 ounces canned whole peeled tomatoes, crushed
- 1 cup fresh basil leaves
- Salt and freshly ground pepper
Coconut Cream Pie
By barbaran
Preheat the oven to 350 degrees F
- 30 gingersnap cookies
- 1/4 cup sweetened shredded coconut
- 5 tablespoons melted butter
- 3 cups half-and-half
- 2 egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 teaspoon pure vanilla extract
- 2 tablespoons butter
- 1 1/2 cups sweetened shredded coconut
- Whipped cream, for topping
Mascarpone Cheesecake
By barbaran
I wonder what heaven tastes like
- FILLING:
- 3/4 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 2 cartons (8 ounces each) Mascarpone cheese
- 1 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 4 eggs, lightly beaten
- TOPPING:
- 1 envelope whipped topping mix (Dream Whip)
- 1 tablespoon caramel ice cream topping
Philly Cheesesteak
By barbaran
Combine the mustard and balsamic vinegar in a small bowl
- 1/4 cup Dijon mustard
- 1/2 cup balsamic vinegar
- 2 cloves garlic, chopped
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 (2 pound) flank steak
- 1 red bell pepper, halved and seeded
- 1 red onion, cut into 1/4-inch slices
- BBQ sauce
- 1 loaf French bread
- 1 pound fresh mozzarella cheese, sliced
Crab Soup
By barbaran
Saute chopped green onion and garlic in butter until tender
- 3/4 cup chopped green onion, with tops
- 2 teaspoons minced garlic
- 4 tablespoons (1/2 stick) butter
- 3 tablespoons all-purpose flour
- 2 cups fish stock
- 1 cup heavy cream
- 1 cup milk
- 1 pound crabmeat, picked free of shell
- 1/4 cup sherry
- 1/2 teaspoon lemon-pepper seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup freshly grated Parmesan
- 1/2 cup chopped fresh chives
Neelys Twice Smashed Baked Potatoes
By barbaran
Preheat the oven to 400 degrees F
- 4 large russet potatoes, each about 3/4 pound each, well scrubbed
- 1/2 pound broccoli florets, blanched
- 4 tablespoons softened butter
- 1/2 cup sour cream
- 1/2 cup shredded sharp Cheddar, plus extra for topping
- 1/2 cup shredded smoked Gouda, plus extra for topping
- Salt and freshly ground black pepper
- Butter, for serving, optional