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Recipes
BBQ Ranch Chicken Pull-Apart Sliders
By Golfwidow7
For the BBQ Ranch Chicken Pull-Apart Sliders: Preheat the oven to 350ºF
- BBQ RANCH CHICKEN PULL-APART SLIDERS:
- BBQ RANCH CHICKEN PULL-APART SLIDERS:
- BBQ RANCH CHICKEN PULL-APART SLIDERS:
- 1 1 1 rotisserie chicken (skin discarded, shredded)
- 1 1 1 rotisserie chicken (skin discarded, shredded)
- 1 1 1 rotisserie chicken (skin discarded, shredded)
- 1 1 1 cup barbeque sauce (recipe below)
- 1 1 1 cup barbeque sauce (recipe below)
- 1 1 1 cup barbeque sauce (recipe below)
- 2 2 2 tablespoons Hidden Valley ® Ranch Seasoning
- 2 2 2 tablespoons Hidden Valley ® Ranch Seasoning
- 2 2 2 tablespoons Hidden Valley ® Ranch Seasoning
- 12 12 12 sweet slider buns (cut in half)
- 12 12 12 sweet slider buns (cut in half)
- 12 12 12 sweet slider buns (cut in half)
- 1 1 1/3 and 1/3 cups Monterey Jack cheese (grated)
- 1 1 1/3 and 1/3 cups Monterey Jack cheese (grated)
- 1 1 1/3 and 1/3 cups Monterey Jack cheese (grated)
- 3 3 3 tablespoons unsalted butter (melted, plus extra for greasing)
- 3 3 3 tablespoons unsalted butter (melted, plus extra for greasing)
- 3 3 3 tablespoons unsalted butter (melted, plus extra for greasing)
- BBQ SAUCE:
- BBQ SAUCE:
- BBQ SAUCE:
- 1 1 1/4 and 1/4 cup ketchup
- 1 1 1/4 and 1/4 cup ketchup
- 1 1 1/4 and 1/4 cup ketchup
- 1/4 1/4 1/4 cup apple cider vinegar
- 1/4 1/4 1/4 cup apple cider vinegar
- 1/4 1/4 1/4 cup apple cider vinegar
- 1/4 1/4 1/4 cup molasses
- 1/4 1/4 1/4 cup molasses
- 1/4 1/4 1/4 cup molasses
- 1/2 1/2 1/2 cup brown sugar
- 1/2 1/2 1/2 cup brown sugar
- 1/2 1/2 1/2 cup brown sugar
- 1/4 1/4 1/4 cup water
- 1/4 1/4 1/4 cup water
- 1/4 1/4 1/4 cup water
- 1 1 1/2 and 1/2 teaspoons Worcestershire sauce
- 1 1 1/2 and 1/2 teaspoons Worcestershire sauce
- 1 1 1/2 and 1/2 teaspoons Worcestershire sauce
- 1 1 1/2 and 1/2 teaspoons dry mustard powder
- 1 1 1/2 and 1/2 teaspoons dry mustard powder
- 1 1 1/2 and 1/2 teaspoons dry mustard powder
- 1 1 1 teaspoon paprika
- 1 1 1 teaspoon paprika
- 1 1 1 teaspoon paprika
- 1/8 1/8 1/8 teaspoon chili powder
- 1/8 1/8 1/8 teaspoon chili powder
- 1/8 1/8 1/8 teaspoon chili powder
- 1/8 1/8 1/8 teaspoon cayenne
- 1/8 1/8 1/8 teaspoon cayenne
- 1/8 1/8 1/8 teaspoon cayenne
- Kosher salt and freshly ground pepper (to taste)
- Kosher salt and freshly ground pepper (to taste)
- Kosher salt and freshly ground pepper (to taste)
Honey Mustard Chicken and Potato Casserole
By Golfwidow7
Clodagh McKenna - Today Show Technique tips: Before juicing the lemon, roll it with the back of your hand to loose...
- potato, with pork instead of chicken, and thyme instead of rosemary.
- 1 pound potatoes, skins on, sliced length-ways
- canola oil
- 1 boneless, skinless chicken breast, cut into thick strips
- 2 medium onions, finely diced
- 5 small sprigs fresh rosemary
- HONEY MUSTARD SAUCE
- 2 tablespoons Dijon mustard
- 2 tablespoons grainy mustard
- 1/2 lemon, juiced
- 1 tablespoon canola oil
- 2 tablespoons honey
- 1/2 cup cream
- 2 cloves garlic, minced
- Sea salt and freshly ground black pepper
Rose Sangria
By Golfwidow7
Combine the wine, nectar, brandy, apple, peach, raspberries and blackberries in a pitcher
- 1 bottle of good quality rosé wine (chilled)
- 1 cup peach nectar
- 1/4 cup raspberry brandy
- 1 gala apple (cored and thinly sliced)
- 1 large ripe peach (halved and finely diced)
- 1 soccarat raspberries
- 1 pint blackberries
- raspberry club soda or seltzer (chilled)
- fresh mint sprigs (for garnish)
- ice cubes (to serve)
Chicken Trombino
By Golfwidow7
EASY
- COOKED GARLIC:
- 4 (6-oz) 4 (6-oz) chicken breasts
- 2 2 plum tomatoes (diced)
- 2 cups 2 cups roasted peppers (diced)
- 6 6 basil leaves
- 1/4 cup 1/4 cup olive oil
- 1 cup 1 cup sauterne wine
- 2 tablespoons 2 tablespoons cooked garlic (recipe to follow)
- 1 cup 1 cup grated sharp provolone cheese
- 3/4 teaspoon 3/4 teaspoon salt
- 3/4 teaspoon 3/4 teaspoon black pepper
- 40 40 peeled garlic cloves
- 5 cups 5 cups olive oil
Onion, Bloomin'
By Golfwidow7
Directions For the Dip: For the Onion: See how to slice a Bloomin' Onion Combine all of the dip ingredients in a ...
- 2 tablespoons vegannaise
- 2 tablespoons tofutti sour cream
- 1 1/2 teaspoons ketchup
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon drained horseradish
- 1/4 teaspoon paprika
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 large sweet onion, such as Vidalia (about 1 pound)
- 2 1/2 cups all-purpose flour
- 1 teaspoon cayenne pepper
- 2 tablespoons paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Freshly ground black pepper
- 2 flax eggs
- 1 cup soy milk
- grapeseed oil to deep fry
- Kosher salt
Croque Monsieur Pockets (Appetizer)
By Golfwidow7
Preheat the oven to 425 degrees F
- 1 c grated gruyere cheese
- 1 c deli sliced ham, chopped
- 2 tsp dijon mustard
- 1/8 tsp freshly grated nutmeg
- Pinch of cayenne pepper
- Vegetable oil for brushing
- All purpose flour for dusting
- 1 11 oz. tube refrigerated French bread dough
- 1 large egg
Parmesan Red Potatoes
By Golfwidow7
Erin Alderson
- 3-4 cup red potatoes
- 1 tablespoon olive oil
- 2 clove garlic, minced
- 2 teaspoons dried oregano
- 1/2 cup (vegetarian) parmesan
- 2 tablespoon fresh chives
Banana Smoothie Bowl
By Golfwidow7
Into the carafe of a blender, add banana, almond butter, almond milk, rolled oats, ground flax seeds, and ice
- 1 banana (peeled)
- 1 tablespoon almond butter
- 1 cup almond milk
- 1/3 cup rolled oats
- 1 tablespoon ground flax seeds
- 2 cups ice
- TOPPING
- 1 tablespoon flaked coconut (toasted)
- 1 tablespoon sliced almonds
- 1 teaspoon chia seeds
- 2 teaspoons honey
- 2 tablespoons blueberries
Shrimp Scampi
By Golfwidow7
Combine the shallots, five garlic cloves, and 2 tablespoons of the oil in a mini-food processor and process to make...
- 3 shallots, peeled and chooped , (about 1/2 cup)
- 7 garlic cloves, crushed and peeled
- 3/4 cup extra-virgin olive oil
- 2 pounds extra-large or jumbo shrimp, peeled and deveined
- 4 sprigs fresh thyme
- 2 1/2 teaspoons freshly squeezed lemon juice
- 6 tablespoons unsalted butter
- 1/2 cup chopped fresh Italian parsley
- 1 tablespoon dry bread crumbs, if needed
- 2 cups dry white wine
Romesco Sauce
By Golfwidow7
1. Toast almonds on a baking sheet at 400°F for 8-10 minutes until fragrant and they start to turn golden, shake ...
- ¼ cup almonds, toasted (skin on or off)
- 12 oz Roma tomatoes, seeded, halved
- 1-2 clove garlic, minced
- 1 slice GF bread, well toasted
- ½ cup jarred roasted peppers, drained & halved
- ¼ cup Italian parsley, chopped
- 2 Tbsp red wine vinegar or cooking sherry
- 1 tsp smoked paprika
- ¼ cup olive oil
- Salt to taste