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Recipes
Pretzel Bark
By C Moose
Stir pretzels and nuts into chocolate; spread onto waxed paper covered baking sheet
- 1 cup chopped pretzels
- 1/3 cup toasted pecans
- 8 oz. Semi Sweet chocolate, melted
South Carolina Mustard-Glazed Pork Tenderloin
By C Moose
Heat grill to medium-high heat
- 1 Tbs olive oil
- 1/2 small onion, finely chopped
- Kosher salt and pepper
- 1 clove garlic, finely chopped
- 1/2 cup yellow mustard
- 1/2 cup Dijon mustard
- 1/2 cup cider vinegar
- 1/4 cup packed brown sugar
- 1/4 cup honey
- 2 tsp hot sauce
- 2 tsp Worcestershire sauce
- 2 pork tenderloins (each about 1 1/4 lbs)
- Coleslaw, for serving
Tuna Stuffed Shells
By C Moose
1. Heat oven to 350F. Lightly coat an 11X7 inch baking dish with nonstick spray
- 18 jumbo pasta shells
- 1 can (8 0z) tuna in oil, drained
- 1 cup bread crumbs
- 1/4 cup finely chopped onion
- 1 large egg
- 1/4 cup minced fresh parsley
- 1 tsp. fresh lemon juice
- 1 can condensed cream of celery soup
- 1/2 cup milk
- 1 tsbp. grated Parmesan cheese
Salmon, Baked, glazed
By C Moose
Mix all glaze ingredients Glaze salmon
- 2 2 2 Tbs olive oil
- 1/4 1/4 1/4 cup brown sugar
- 1/4 1/4 1/4 cup soy sauce
- 3 3 3 garlic cloves, minced
- 2 2 2 Tbs lemon juice
- pepper & salt
Sweet Chicken Bacon Wraps
By C Moose
Preheat oven to 350ºF Cut chicken breasts into 1-inch cubes
- 1 1/4 lb boneless, skinless, chicken breasts (about 4 breasts)
- 1 (1-lb) package sliced bacon
- 2/3 cup firmly packed brown sugar
- 2 tbs chili powder
Chicken & Rice
By C Moose
Chicken Breasts on a Bed of Rice
- 1 1/4 cups water
- 1/2 tsp thyme
- pepper to taste
- 1 cup rice
- paprika to taste
- Some chicken
Almond Lace Cookies
By C Moose
1. Heat oven to 375F. In a small pot, combine butter, brown sugar, and corn syrup over medium heat
- 1/2 cup butter
- 1/2 cup light brown sugar
- 2 tbsp. light corn syrup
- 3/4 cup flour
- 2/3 cup sliced almonds
- 1/4 tsp. salt
Potato Planks
By C Moose
Preheat grill to medium high
- 1 lb. russet potatoes
- 2 tbsp olive oil
- Salt and pepper to taste
Baked BBQ Baby Back Ribs
By C Moose
Preheat oven to 250 degrees F (120 degrees C)
- 1/2 cup ancho chile powder
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon ground cumin
- 1 teaspoon dry mustard
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon ground dried chipotle pepper
- 1 rack baby back pork ribs
- 1 cup barbeque sauce
Chicken Fingers with Honey Mustard
By C Moose
1. Cut chicken into 1/2 X 2 inch strips
- 4 skinless, boneless chicken breasts
- 1 cup flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3/4 cup milk
- 1 cup oil for frying
- Honey Mustard
- 1/2 cup honey
- 1/4 cup dijon mustard