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Pumpkin Pie Bars

Pumpkin Pie Bars

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Heat oven to 350°F. Line 11x7-inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging ove...

  • 1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 2 eggs
  • 1 can (15 oz) pumpkin (not pumpkin pie mix) or homemade pumpkin puree
  • 1 cup whipping cream
  • 1/2 cup packed brown sugar
  • 1/4 cup corn syrup
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
4.5/5 (39 Votes)

Grilled Chicken with Basil Dressing

Grilled Chicken with Basil Dressing

By

Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper ...

  • 2/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice, plus 1/4 cup
  • 1 1/2 teaspoons fennel seeds, coarsely crushed
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 bone-in, skin-on chicken thighs
  • 3 bone-in, skin-on chicken breasts
  • 1 cup lightly packed fresh basil leaves
  • 1 large garlic clove
  • 1 teaspoon grated lemon peel
4.7/5 (29 Votes)

Ham and Bean Soup II

Ham and Bean Soup II

By

In a large stock pot, add water, ham bone and pre-soaked beans

  • 1 pound dry navy beans, soaked overnight
  • 4 quarts water
  • 1 pound leftover ham bone with meat attached
  • 1 onion, finely diced
  • 2 carrots, sliced
  • 2 stalks celery, diced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon paprika
0/5 (0 Votes)

Mussels Mariniere

Mussels Mariniere

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Scrub mussels and pull off beards, cutting them at the base with a paring knife

  • 4 quarts fresh mussels
  • 1 (16 ounce) package linguini pasta
  • 3 tablespoons butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 6 tablespoons chopped fresh parsley
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 2 cups white wine
4.4/5 (10 Votes)

Chicken Bouillabaisse

Chicken Bouillabaisse

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Season the chicken with salt and pepper

  • 1 chicken, 4 to 5 lb., cut into serving pieces, including backbone
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. canola oil
  • 2 yellow onions, 1 quartered, 1 diced
  • 2 garlic cloves, smashed
  • 3 fennel bulbs, thinly sliced, stems and fronds reserved
  • 4 cups water
  • 6 cups chicken stock
  • 2 bay leaves
  • 2 Tbs. chicken demi-glace
  • 1 1⁄4 lb. Yukon Gold potatoes, cut 1⁄2 inch thick
  • Pinch of saffron threads
  • 2 tsp. Pernod (optional)
  • 1 Tbs. minced fresh chervil
  • 1 Tbs. minced fresh tarragon
  • 1 Tbs. fresh lemon juice
  • 6 slices toasted country bread
  • 6 Tbs. aioli (see related recipe at left)
4.7/5 (3 Votes)

Gemelli w/Scallops, Roasted Red Peppers & Baby Peas

Gemelli w/Scallops, Roasted Red Peppers & Baby Peas

By

Bring a large pan of water to a boil

  • 3 tbsp. olive oil
  • 2 tbsp. unsalted butter
  • 4 scallions, chopped (do not substitute)
  • 1 lb. scallops (cut in half if too large)
  • 1 1/4 c. Frozen baby peas
  • 2 roasted red peppers, julienned
  • 1 (1 lb.) box gemelli pasta
  • 1 c. dry white wine
  • 3-4 strands fresh saffron
  • salt and fresh ground black pepper
  • 2 tbsp. chopped fresh dill
  • dill sprigs for garnish, if desired
5/5 (2 Votes)

Three-Pound Beef Burger for Six on Country Bread

Three-Pound Beef Burger for Six on Country Bread

By

Preheat a gas grill to high or ignite the charcoal

  • Extra-virgin olive oil, for brushing
  • 3 1/2 pounds ground beef
  • 1 teaspoon coarse sea salt, preferably gray salt, plus more for sprinkling
  • 1/2 teaspoon freshly ground black pepper, plus more for sprinkling
  • 6 ounces soft, fresh goat cheese, at room temperature, such as Laura Chenel's
  • Nonstick spray, for spritzing
  • One 16-ounce round loaf country bread
  • Grilled Bing Cherry-White Balsamic Sauce, recipe follows
  • 2 cups whole Bing cherries, stemmed
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely chopped shallots
  • 6 tablespoons white balsamic vinegar
  • 2 tablespoons brown sugar
  • 1/4 teaspoon coarse sea salt, preferably gray salt
  • Pinch freshly ground black pepper
  • Special equipment: Fine-mesh grill basket or all-metal strainer
5/5 (2 Votes)

Italian Sausage Tortellini Soup

Italian Sausage Tortellini Soup

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DIRECTIONS Brown and drain sausage

  • 1 lb. Hot Italian Sausage, casings removed
  • 1 lb. Mild Italian Sausage, casings removed
  • 1 lb. cheese tortellini
  • 2 med. onions, chopped
  • 2 cloves minced garlic
  • 4 carrots, peeled and diced
  • 2 red bell peppers, diced (can use green and/or yellow)
  • 12 c. chicken broth
  • 2 (28 oz.) cans crushed tomatoes in tomato puree
  • 2 tsp. dried basil
  • 1 tsp. dried oregano, crumbled
  • 1 c. cooked small pasta shells
4.5/5 (37 Votes)

Spaghetti Squash and Meatballs

Spaghetti Squash and Meatballs

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Preheat the oven to 425 degrees F

  • 1 medium spaghetti squash (about 2 pounds)
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 stalks celery, chopped
  • 1 medium carrot, roughly chopped
  • 1 medium onion, roughly chopped
  • 6 cloves garlic
  • 1 cup fresh parsley leaves
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 large eggs
  • 1 cup Italian-style breadcrumbs
  • 1 cup plus 3 tablespoons grated parmesan cheese
  • 2 28-ounce cans tomato puree
  • 2 large sprigs basil
  • 1 teaspoon dried oregano
4.4/5 (21 Votes)

Tiramisu Cheesecake

Tiramisu Cheesecake

By

Preheat oven to 350 degrees F (175 degrees C)

  • 1 (12 ounce) package ladyfingers
  • 4 tablespoons butter, melted
  • 4 tablespoons coffee flavored liqueur
  • 3 (8 ounce) packages cream cheese
  • 1 (8 ounce) container mascarpone cheese
  • 1 cup white sugar
  • 2 eggs
  • 4 tablespoons all-purpose flour
  • 1 (1 ounce) square semisweet chocolate
4.5/5 (58 Votes)