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Bodega Bay Cioppino

Bodega Bay Cioppino

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Heat olive oil in a very large heavy pot over medium-high heat

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, crushed or to taste
  • 2 (28 ounce) cans diced tomatoes with juice
  • 1/2 cup dry white wine
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried basil
  • 2 teaspoons salt
  • 1/2 teaspoon cracked black pepper
  • 1 bay leaf
  • 1 pound scallops
  • 24 littleneck clams
  • 1 1/2 pounds crab legs
  • 1 pound unpeeled, large fresh shrimp
4.5/5 (13 Votes)

Raspberry-Ricotta Mousse

Raspberry-Ricotta Mousse

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In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds

  • 1 (15-ounce) container whole milk ricotta cheese
  • 1/2 cup raspberry jam
  • 1 cup whipping cream
  • 3 tablespoons powdered sugar
  • 1 cup fresh raspberries
4.2/5 (26 Votes)

Coconut-Lemon Puffs

Coconut-Lemon Puffs

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1. Preheat oven to 350 degree F

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup purchased unsweetened coconut milk or milk
  • 5 egg yolks
  • 1/3 cup sugar
  • 1/3 cup shredded coconut
  • 2 tablespoons finely shredded lemon peel
  • 1/4 cup lemon juice
  • 5 egg whites
  • Shredded coconut, toasted
  • Sweetened whipped cream (optional)
4/5 (2 Votes)

Key Lime Cake

Key Lime Cake

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For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan

  • Butter, for greasing pan
  • Flour, for dusting pan
  • One 3-ounce package lime flavored gelatin
  • 1 1/3 cups granulated sugar
  • 2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups vegetable oil
  • 3/4 cup orange juice
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 5 large eggs, slightly beaten
  • 1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
  • 1/2 cup confectioners' sugar
  • 1/2 cup (1 stick butter), room temperature
  • One 8-ounce package cream cheese, room temperature
  • One 1 pound box confectioners' sugar
5/5 (1 Votes)

Black Forest Chocolate Cake

Black Forest Chocolate Cake

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Instructions HEAT oven to 350°F

  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/2 cup Crisco® All-Vegetable Shortening Or 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 2/3 cup packed brown sugar
  • 2 large eggs
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
  • 3/4 cup unsweetened cocoa
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup hot water
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
  • 1 (21 oz.) can cherry pie filling
4.4/5 (16 Votes)

FAUX MASHED POTATOES - Linda's Low Carb Menus & Recipes

FAUX MASHED POTATOES - Linda's Low Carb Menus & Recipes

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After cooking the cauliflower, I whipped them in the food processor with the same ingredients I would've used in re...

  • FROM FRESH CAULIFLOWER:
  • 1 small-medium fresh cauliflower (about 16 oz.)
  • 1 tbsp. water
  • 1 tbsp. butter
  • 1-2 tbsp. heavy cream (used light sour cream instead)
  • salt and pepper, to taste
  • FROM FROZEN CAULIFLOWER:
  • 16 oz. bag frozen cauliflower
  • 2 tbsp. water
  • 1-2 tbsp. butter
  • salt and pepper, to taste
4.6/5 (12 Votes)

Chicken Piccata

Chicken Piccata

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Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour

  • 1 pound chicken scaloppini (about 4 ounces each)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon plus 1 teaspoon all-purpose flour, divided
  • 3 teaspoons extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1/2 cup low-sodium chicken broth
  • Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
  • 1 teaspoon white wine vinegar
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 1 tablespoon capers, drained and rinsed
  • 1 tablespoon unsalted butter
  • Baby arugula for garnish
  • Whole-wheat angel hair pasta or roasted potatoes, for serving
4.6/5 (26 Votes)

Chocolate Mousse Crunch Cake

Chocolate Mousse Crunch Cake

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Bake the cake according to the package directions in 2 8-inch round pans

  • 1 package Devil's Food Cake Mix, plus ingredients called for on the box
  • crushed Heath bars, or packaged Heath bits
  • 1 teaspoon gelatin
  • 1 tablespoon cold water
  • 2 tablespoons boiling water
  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla
  • 1/2 cup dark or semisweet chocolate chips
  • 1/2 cup heavy cream
4.6/5 (21 Votes)

Individual Beef Wellingtons

Individual Beef Wellingtons

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Preheat the oven to 425 degrees F

  • 4 (6-ounce) thickly cut filet mignons
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 4 (1-ounce) slices goose or duck liver, or pork country-style pate
  • One -half (17 1/4-ounce package) frozen puff pastry (1 sheet), thawed
  • Mushroom Duxelles, recipe follows
  • 1 large egg beaten with 2 teaspoons water to make an egg wash
  • 1 tablespoon unsalted butter
  • 2 tablespoons minced shallots
  • 1/2 teaspoon minced garlic
  • 10 ounces button mushrooms, wiped clean, stemmed, and finely chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground white pepper
  • 2 1/2 tablespoons dry white wine
0/5 (0 Votes)

Sausage and Cheese Crescent Squares

Sausage and Cheese Crescent Squares

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Heat oven to 375°F. If using crescent rolls: Unroll 1 can of dough into 2 long rectangles

  • 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 1 lb spicy or mild bulk pork sausage
  • 1 package (8 oz) cream cheese
  • 2 cups shredded sharp Cheddar cheese (8 oz)
4.6/5 (33 Votes)