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Recipes
INSTANT POT POT ROAST
By toobze
Set Instant Pot to saute and heat olive oil
- 2 tablespoons olive oil
- 3-4 pound boneless chuck roast
- salt and pepper to taste
- 1 cup beef or chicken broth
- 1 can cream of mushroom soup
- dry onion flakes
Brandied Pecan Pie
By toobze
Make the crust: In a food processor, pulse flour, sugar, and salt until combined
- For the Crust:
- 2 cups all-purpose flour, spooned and leveled, plus more for rolling
- 1 teaspoon salt
- 2/3 plus 2 Tablespoons Crisco
- 4 to 5 tablespoons ice water
- For the Filling:
- 3 large eggs, lightly beaten
- 3/4 cup packed dark brown sugar
- 3/4 cup dark corn syrup
- 3 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 4 teaspoons brandy (optional)
- 1/4 teaspoon fine salt
- 2 cups pecans, toasted
Roasted Beet and Carrot Salad
By toobze
Preheat oven to 450 degrees
- 2 pounds red and yellow beets, scrubbed, peeled, and thinly sliced
- 6 medium carrots, thinly sliced
- 3 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 3 tablespoons fresh orange juice
- 1 1/2 teaspoons sherry vinegar
- 1 1/2 teaspoons chopped fresh tarragon leaves
- 3 small Belgian endives, trimmed, halved lengthwise, and cut into 1-inch pieces, or 2 heads frisee, trimmed and cut into 1-inch pieces
- 4 ounces fresh goat cheese, crumbled (1 cup)
- 1/3 cup chopped toasted pecans
Mrs. Sigg's Snickerdoodles
By toobze
Preheat oven to 400 degrees F (200 degrees C)
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Broccoli Crustless Quiche
By toobze
Who needs crust? Not this recipe! The crust will not be missed in this delicious cheesy Crustless Broccoli Quiche,
- 10 ounces frozen broccoli, chopped, cooked and well drained
- 8 ounces cheddar cheese, shredded
- 1/3 cup onion, chopped
- 6 eggs
- 1 cup heavy cream
- Salt and pepper, to taste
Loaded Baked Potato Chowder
By toobze
Easy, hearty chowder that everyone will enjoy!
- 3 baking potatoes (about 2 1/2 lb/1.1 kg)
- 3 1/2 cups (875 mL) milk, divided
- 4 oz (125 g) cream cheese, softened
- 2 tbsp (30 mL) butter
- 2-3 green onions with tops (1/4 cup/50 mL sliced)
- 4 oz (125 g) sharp cheddar cheese, grated
- 1 1/2 tsp (7 mL) salt
- 1/2 tsp (2 mL) coarsely ground black pepper
- Optional toppings such as chopped cooked bacon, ham chunks, cubed tomatoes, sour cream or steamed broccoli florets.
Cookie Kisses
By toobze
Preheat oven to 350°F. Cut dough into 9 slices
- 1 package (20 ounces) refrigerated chocolate chip cookie dough
- 36 chocolate kisses, unwrapped
Sausage Stuffing
By toobze
Sausage Stuffing is the perfect recipe to stuff your next Thanksgiving turkey with
- 3/4 cup onion, chopped
- 3/4 cup celery, chopped
- 1 (16-ounce) package pork sausage, thawed
- 1/4 cup butter or margarine, melted
- 2 cups peeled, chopped apples
- 3/4 cup craisins
- 1 1/2 cups apple juice
- 1/4 cup dry white wine
- 2 (6-ounce) packages Bell's Traditional Stuffing
Slow Cooker Buffalo Chicken Meatballs
By toobze
Preheat oven to 400 degrees F
- 1 pound ground chicken
- 3/4 cup Panko*
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 green onions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup buffalo sauce
- 1/4 cup blue cheese dressing
Spinach and Bacon Egg Muffins
By toobze
Grease a muffin tin and preheat the oven to 350°F
- 6 smoked bacon rashers or medallions
- baby spinach
- 6 medium eggs
- 1 tsp oregano
- tomatoes / peppers / mushrooms, etc chopped