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Recipes
SPICY CAJUN BBQ BEER-CAN CHICKEN
By KennyB07
DIRECTIONS: Combine 1/2 cup beer, 1/2 cup barbecue sauce, 1/4 cup Frank's RedHot Sauce and 2 tbsp
- Spicy Cajun BBQ Sauce:
- 1 (3 to 4 pound) whole chicken
- 1 (12 ounce) can beer or non-alcoholic malt beverage, divided
- 1/2 cup CATTLEMEN'S® Award Winning Classic Barbecue Sauce
- 1/4 cup FRANK'S® REDHOT® Cayenne Pepper Sauce or FRANK'S® REDHOT® XTRA HOT Cayenne Pepper Sauce
- 2 tablespoons Cajun spice or Southwest seasoning blend
- 4 sprigs fresh thyme
- 1/3 cup CATTLEMEN'S® Award Winning Classic Barbecue Sauce
- 3 tablespoons beer or non-alcoholic malt beverage
- 2 tablespoons butter
- 1 tablespoon FRANK'S® REDHOT® Cayenne Pepper Sauce or FRANK'S® REDHOT® XTRA HOT Cayenne Pepper Sauce
- 1 teaspoon Cajun spice or Southwest seasoning blend
Pop Tarts
By KennyB07
TARTS Cut puff pastry along fold lines and then in half, making 6 rectangular pieces
- Tarts:
- 1 box puff pastry (pie dough makes them more pop tart like, but we like the puff pastry better)
- Strawberry Jam
- Raspberry Jam
- Blueberry Jam
- 1 egg
- some milk
- Icing:
- 2 cups powdered sugar
- 1/4 Cup Low Fat Milk
- 1/2 tsp vanilla extract
- food coloring
BUFFALO-STYLE SKILLET STEAK
By KennyB07
DIRECTIONS: Melt 1 tbsp. butter in large skillet over medium-high heat
- 1 1/4 pounds boneless sirloin steak (1 inch-thick)
- 1/4 cup FRANK'S® REDHOT® Cayenne Pepper Sauce or FRANK'S® REDHOT® XTRA HOT Cayenne Pepper Sauce
- 1/2 teaspoon each garlic powder and celery salt
- 2 tablespoons butter or margarine
- 1/2 pound sliced fresh mushrooms
- 2 tablespoons crumbled blue cheese
Brussels Sprouts with Bacon, Garlic, and Shallots
By KennyB07
1. Heat a large nonstick skillet over medium-high heat
- 6 slices center-cut bacon, chopped
- 1/2 cup sliced shallot (about 1 large)
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 6 garlic cloves, thinly sliced
- 3/4 cup fat-free, lower-sodium chicken broth
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Slow Cooker Beef Bourguignon
By KennyB07
Slow Cooker Beef Bourguignon has crazy tender melt in your mouth beef and hearty veggies slow cooked to perfection ...
- 5 slices bacon, finely chopped
- 3 lbs. boneless beef chuck, cut to 1 inch cubes
- 1 cup red cooking wine
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1/4 cup soy sauce
- 1/4 cup flour
- 3 garlic cloves, finely chopped
- 2 Tablespoons thyme, finely chopped
- 5 Medium Carrots, sliced
- 1 pound baby potatoes (I used tri color)
- 8 ounce fresh mushrooms, sliced
- fresh chopped parsley for garnish
Moelleux au Chocolat
By KennyB07
For the cakes: Butter 6 ramekins and line with a disk of parchment paper, and then butter the parchment
- For the cakes
- 2/3 cup butter, plus more for greasing
- 4 ounces dark chocolate, chopped
- 4 eggs
- 2/3 cup sugar
- 1/2 cup all-purpose flour
- For the caramel sauce, optional
- 2/3 cup sugar
- 1/4 cup butter
- 1/3 cup plus 2 tablespoons cream
- Squirt lemon juice, to taste
Herbed Sundried Tomato Aioli- Phillips Seafood
By KennyB07
To prepare each sauce: combine all ingredients in a food processor and process till smooth
- 1 c. mayonnaise
- 1/4 c. sundried tomatoes
- 2 fresh basil leaves
- 2 Tbsp. fresh oregano leaves
- 3 Tbsp. roasted garlic
- 2 Tbsp. olive oil
- 1/4 c. fresh lemon juice
- 1 Tbsp. freshly grated lemon zest
- 2 Tbsp. freshly chopped parsley
- salt & pepper to taste
Slow Baked Chicken- Myra
By KennyB07
Place chicken on beef in cassarole dish
- 6 Boneless, skinless breasts
- 1 jar of dried Beef
- 8 oz sour cream
- 1 can cream of mushroom soup
Habit Forming Shrimp Dip
By KennyB07
Directions Mix softened cream cheese with soup
- 1 (10 ounce) can cream of shrimp soup
- 20 ounces cream cheese (low-fat works too)
- 1 (20 ounce) packagepre-cooked frozen baby shrimp, thawed
- 1 ⁄4 teaspoon garlic salt