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Recipes
Pork Chops to Live For
By KennyB07
Directions Melt shortening in a large skillet over medium-high heat
- 2 tablespoons shortening
- 4 pork chops
- 1 egg, beaten
- 1/2 cup all-purpose flour
- 1 large onion, sliced
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 2 cups milk
BUFFALO SHRIMP DIP
By KennyB07
DIRECTIONS: BEAT cream cheese, Buffalo Wings Sauce and spice blend until smooth and creamy
- 2 (8 oz.each) pkgs. light cream cheese, softened
- 1/4 cup FRANK'S® REDHOT® Buffalo Wings Sauce or FRANK'S® REDHOT® Original Cayenne Pepper Sauce
- 2 tsp. Old Bay® Seasoning spice blend
- 8 oz. cooked shrimp, finely chopped (or salad shrimp)
- 2 tbsp. minced green onion
Frank’s RedHot Kickin’ BBQ Stuffed Potato Skins
By KennyB07
Instructions 1.To speed up the cooking process of the potatoes, microwave them 3 minutes per side
- Ingredients
- 3 baking potatoes
- 3 sweet potatoes
- Extra Virgin Olive Oil
- Salt
- 2 tbsp butter, divided
- 1 pork tenderloin, cooked and cubed
- 1/2 onion, diced
- 14 oz can black beans, drained & rinsed
- 14 oz can pineapple tidbits, drained
- 1/4 cup cilantro, chopped
- 1/2 cup shredded cheddar cheese, divided
- 1/2 cup shredded smoked gouda, divided
- 1/2-3/4 cup Frank’s RedHot Kickin’ BBQ sauce
- Salt, to taste
Vinegar Braised Chicken And Mushrooms
By KennyB07
Don't think sour—think sweet and bright
- 4 pounds assorted chicken breasts and thighs, bone-in skin-on
- 2 pounds mushrooms (cremini, white, or baby bella), cleaned
- 2 cups low-sodium chicken broth
- 3/4 cup balsamic vinegar
- 1/4 cup red wine vinegar
- 1/4 cup apple cider vinegar
- 5 carrots, peeled and roughly chopped (could use baby carrots)
- 3 cloves garlic, crushed
- 1 yellow onion, chopped
- 1 bay leaf
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons all-purpose flour
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
Sausage and Gravy Biscuits
By KennyB07
In a skillet over medium heat, cook the sausage until no longer pink
- 1 pound bulk pork sausage
- 2 tbsp. all-purpose flour
- 2 cups milk
- Warm Biscuits
Broccoli Salad- Small Batch
By KennyB07
Cook bacon, crumble and drain grease
- 3 lbs Broccoli Florets
- 3 cups Mayo
- 1/2 cup Sugar
- 1 TBS Cider Vinegar
- 3/4 Lb Bacon
- 1 cup Shredded Cheddar Cheese
Cozze in Bianco- Carrabba's
By KennyB07
Soak mussels in cold water for 8 minutes; scrub with a stiff brush, remove beard with sharp knife, rinse mussels a...
- 4 Cups Mussels
- 2 tbsp. extra virgin oil
- 2 tbsp. chopped yellow onion
- 2 tbsp. chopped garlic
- 2 tbs, Pernod or other anise flavored liqueur
- 1 tbsp. chopped fresh basil
- LEMON BUTTER SAUCE
- 1/4 cup real butter
- 2 tbsp. minced yellow onion
- 2 tbsp. minced garlic
- 1/3 cup fresh lemon juice
- 2 tbsp. dry white wine
- 1/2 lemon juiced
- Kosher salt and white pepper to taste
- 2 tbsp. cold butter
Lobster Stuffed Portabella Mushrooms
By KennyB07
Preheat oven to 300* Using a tablespoon, clean out the gills of portobello mushrooms, leaving only the caps
- 4 large portobello mushrooms
- 5 to 10 strands saffron
- 2 cups white wine
- 2 cups lobster or crab meat, about 2 tails
- 1 3/4 cups seasoned bread crumbs
- 1/4 cup Parmesan and pecorino Romano, mixed
- 1 cup heavy cream
- 4 to 6 (1/8-inch thick) mozzarella slices
Slow-Cooker Garlic-Parmesan Chicken
By KennyB07
In a large skillet over medium-high heat, heat 1/3 cup oil
- 1/3 c. plus 2 tbsp. extra-virgin olive oil
- 2 lb. bone-in chicken thighs
- kosher salt
- Freshly ground black pepper
- 1 lb. baby red potatoes, quartered
- 2 tbsp. butter
- 5 cloves Garlic, Chopped
- 2 tbsp. freshly chopped thyme
- freshly grated Parmesan, for serving
- Freshly chopped parsley, for serving
Chicken Marsala
By KennyB07
In large skillet melt 2 tablespoon butter over medium heat add chicken and saute turning once until lightly browned...
- 4 tbs butter
- 4 skinless boneless chicken breast halves
- 4 shallots chopped fine
- 1/2 lb mushrooms
- 1/4 cup Dry Marsala Wine
- 1/2 cup heavy cream
- 1 tsp lemon juice
- salt and pepper