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Recipes
SWEDISH MEATBALLS {chicago}
By grinder
Preheat oven to 450°F. Place bread slices in a large mixing bowl and dampen with heavy cream
- 8 slices white bread
- 1 cup heavy cream {8.5oz}
- 3 eggs
- 1/2 cup diced onion
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon kosher salt
- 1 tablespoon beef base
- 1/2 teaspoon chopped garlic
- 2.5 lbs. ground chuck
SPICY KETCHUP SAUCE {cooking for real}
By grinder
Add ketchup, vinegar and hot chili sauce to a bowl and stir
- 1.5 cups ketchup
- 1.5 teaspoons apple cider vinegar
- 2 tablespoons sriracha hot chili sauce
SALMON PATTIES {taste of home}
By grinder
This easy tasty recipe is great with leftover salmon and is also great with crab
- 1 {14.75oz} can salmon
- 1 egg
- 1 small onion, diced {.25 c.}
- 1/4 cup bell pepper, diced
- 1/2 teaspoon Tabasco
- 2 tablespoons dried parsley
- 2-3 tablespoons flour
- 2 tablespoons butter
KUNG PAO NOODLES AND CHICKEN
By grinder
Prep Time 05 Minutes/Total Time 20 Minutes
- 2 cups uncooked fine egg noodles {3oz}
- 1 tablespoon canola oil
- 1.25 lbs. BS chicken breasts, 1” pieces
- 1 envelope hot and spicy kung pao chicken Oriental seasoning mix
- 3/4 cup water
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 6 medium green onions, 1” pieces
- 1/2 cup dry-roasted peanuts
- Crushed red pepper, if desired
NO-BAKE CHOCOLATE CHIP COOKIE PIE
By grinder
Set aside 2 chocolate chip cookies to crumble on top of the pie
- 13 oz. pkg.Chips Ahoy chocolate chip cookies {original crunchy}
- 1 {9oz} prepared graham cracker pie crust
- 1 cup milk
- 8 oz. container Cool Whip
PUMPKIN SOUP {dr oz show}
By grinder
The carotenes found in pumpkin are converted to Vitamin A, which is essential for a strong and healthy immune syste...
- 1 {3-lb} pumpkin
- 3 cups chicken stock
- 1 onion, chopped
- 3 garlic cloves, roasted
BACON-BALSAMIC CHICKEN WRAPS {wheat belly}
By grinder
Wheat Belly Diet
- 2 tablespoons extra-virgin olive oil
- 1 BS chicken breast, thin strips
- 4 slices thick-cut bacon
- 4 oz. Portobello mushrooms, sliced
- 2 tablespoons balsamic vinegar
- 4 flaxseed wraps
- 2 cups shredded romaine lettuce
CREAM SOUP BASE
By grinder
Mix all ingredients and store in an air tight container
- 1 cup nonfat dried milk powder
- 1 tablespoon dried onion flakes
- 2 tablespoons corn starch
- 2 tablespoons chicken bouillon
- 1/2 teaspoon dry basil, crushed
- 1/2 teaspoon dry thyme, crushed
- 1/4 teaspoon black pepper
BLACKENED SALMON WITH BLUE CHEESE SAUCE {big daddy}
By grinder
Preheat oven to 400°F. In a small bowl, combine Italian seasoning, black pepper, paprika, salt and cayenne
- Salmon:
- 1 tablespoon Italian seasoning
- 1 teaspoon cracked black pepper
- 2 tablespoons paprika
- 2 tablespoons salt
- 1.5 tablespoons cayenne pepper
- 2 tablespoons butter
- 1 tablespoon grape-seed oil, for frying
- 4 {6oz} portions BS salmon fillets
- Blue Cheese Sauce:
- 1/4 cup white wine
- 1/2 cup heavy cream
- 3/4 cup blue cheese crumbles
CREAM CHEESE FROSTING
By grinder
Beat cream cheese and butter together
- 8 oz. cream cheese, softened
- 1/4 cup {2oz} unsalted butter, softened
- 2 tablespoons {1 3/8oz} maple syrup
- 2 cups {8oz} confectioners' sugar
- 1 cup {4oz} toasted walnut pieces