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Recipes
Salmon Burgers with Dill Tartar Sauce
By Bearbuddy45
Fresh salmon, punched up with shallots, capers, and mustard, make up these savory burgers
- 1-1/2 lbs. salmon fillet, skinned, cut into 1-inch cubes, and chilled
- 1 small shallot, finely diced (about 2 Tbs.)
- 1 Tbs. capers, rinsed and chopped
- 1 tsp. Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/2 cup mayonnaise
- 1/3 cup dill pickle relish
- 2 Tbs. chopped fresh dill
- 2 Tbs. fresh lemon juice, more to taste
- 2 Tbs. olive oil
- 1 cup lightly packed baby spinach (about 1 oz.)
- 1 small red onion, cut into thin rings
- 1 large tomato, cut into 8 thin slices
- 4 hamburger buns, split and toasted
Easy Roast Chicken
By Bearbuddy45
1. Preheat oven to 425. 2
- 1 whole chicken, broken down into 8 pieces
- (or 8 of your favorite chicken pieces, skin on and bone in)
- 2 tbsp. soy sauce
- 1 tbsp. light brown sugar
- 2 tbsp. red wine vinegar
- 3 tbsp. olive oil
- 4 shallots, chopped
- 2 cloves garlic, minced
- handful of fresh parsley
- salt and pepper
Chicken Pomodoro
By Bearbuddy45
Season cutlets with salt and pepper, then dust with flour
- 2 boneless, skinless chicken breasts, halved, pounded to 1/4- inch thick (8 oz. each)
- Salt and black pepper
- 2 Tbsp. all-purpose flour
- 2 Tbsp. olive oil
- 1 ⁄4 cup vodka
- 1 ⁄2 cup low-sodium chicken broth
- 1 ⁄4 cup heavy cream
- 1 cup halved heirloom cherry tomatoes
- 2 Tbsp. fresh lemon juice
- 1 ⁄4 cup minced scallions
Caramalized Pearl Onions
By Bearbuddy45
In a 12" skillet melt butter
- 4-5 tbsp. unsalted butter
- 2 bags Birds-Eye pearl onions, defrosted and dry
- 1/4 c. brown sugar
- 1/3 c. balsamic vinegar
- 2 tbsp. chopped fresh rosemary
- salt and pepper, to taste
Marshmallow Crispie Bars
By Bearbuddy45
Preheat oven to 350 ºF. Grease bottom of 8x8-inch pan
- 1 pkg Duncan Hines® Milk Chocolate Chunk Decadent Brownie Mix
- 2 cups miniature marshmallows
- 1 cup semi-sweet chocolate chips
- 1/2 cup creamy peanut butter
- 1 cup crisp rice cereal
Pan Roasted Veal Shanks with Calvados, Apples and Cider Vinegar
By Bearbuddy45
Preheat the oven to 350 degrees F
- 8 osso bucco, veal shins, center cut, about 1 1/2 inches thick
- 4 cups all-purpose flour, seasoned well with salt and pepper, for dredging the shanks
- 5 tablespoons butter
- 7 shallots, minced
- 2 Granny Smith, Haralson, or other tart cooking apple, peeled, cored, halved and sliced
- 2 cups natural apple cider
- 1/2 cup calvados or applejack
- 1/2 cup cider vinegar
- 1 cup chicken stock
- 1/2 cup heavy cream
- 3 tablespoons minced tarragon
- 1/2 cup dried Zante currants
- Sea salt
Apple, Pear and Plum Compote
By Bearbuddy45
In a large pot, combine the apples, pears, plums, 1/2 cup water, the honey, vanilla and cinnamon
- 2 cups peeled Granny Smith apples, cut into 1-inch cubes (about 2 medium apples)
- 2 cups peeled ripe firm pears, cut into 1-inch cubes (about 2 medium pears)
- 2 cups unpeeled diced plums (about 3 large plums)
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Classic Prime Rib with Red Wine-Blackberry Sauce
By Bearbuddy45
Prime rib makes a holiday-worthy feast main
- For the Beef:
- One 6 1/2 lb. prime rib beef roast, excess fat trimmed
- 2 garlic cloves, peeled and thinly sliced
- 2 tbsp. salt
- 1 tbsp. freshly ground black pepper
- For the Red Wine-Blackberry Sauce:
- 1 c. dry red wine
- 1/2 c. finely chopped onion
- 3 tbsp. unsalted butter
- 1/2 c. fresh or frozen blackberries
- 3 tbsp. all-purpose flour
- 1 1/2 c. canned reduced-sodium beef broth
Scrambled Egg Biscuit Cups
By Bearbuddy45
Heat oven to 425°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray
- 2 cups Original Bisquick® mix
- 1/3 cup shredded Cheddar cheese (1 1/2 oz)
- 3/4 cup milk
- 8 eggs
- 1/8 teaspoon pepper
- 1 tablespoon butter or margarine, softened
- 1/2 cup Parmesan and mozzarella cheese pasta sauce (from 1-lb jar)
- 3 tablespoons cooked real bacon bits or pieces (from 3-oz package)
- 1 tablespoon chopped fresh chives
- Additional cooked real bacon bits or pieces
Short Ribs with Orange Gremolata
By Bearbuddy45
These delicious Italian-inspired ribs are classy enough for the most discriminating guest, yet homey enough gor a f...
- 4 lbs. beef short ribs
- 1 tbsp. canola oil
- 2 onions, finely chopped
- 2 large carrots, peeled and thinly sliced
- 4 stalks celery, peeled and thinly sliced
- 4 cloves garlic, minced
- 1 tsp. salt
- 1 tsp. cracked black pepper
- 2 whole sprigs fresh thyme or 1/2 tsp. dried thyme leaves
- 2 tbsp. all-purpose flour
- 1 tbsp. tomato paste
- 1/2 c. condensed beef broth, undiluted (I use Swanson beef broth)
- 1/2 c. dry red wine
- ORANGE GREMOLATA
- 1/2 c. flat-leaf parsley, finely chopped
- 1 clove garlic, minced
- zest of 1 orange, finely chopped