C Moose's profile page
Recipes
Baked Chicken Breasts with Parmesan Crust
By C Moose
1. Preheat oven to 450ºF 2
- 2 tbsp dijon mustard
- 1/2 tsp thyme leaves, chopped
- Salt to taste
- 1/4 tsp cayenne pepper
- 4 boneless chicken breasts
- 3/4 cup freshly grated parmesan cheese
- 3/4 cup panko bread crumbs
Red Cake
By C Moose
DeeDee's recipe
- Cake:
- 1/2 cup butter
- 1 1/2 cup sugar
- 2 eggs
- 2 oz red food coloring
- 1 T cocoa
- 1 cup buttermilk
- 1 t salt
- 1 t vanilla
- 2 1/4 cups cake flour
- 1 t baking soda
- 1 t vinegar
- Frosting:
- 3 T flour
- 1 cup milk
- 1 cup sugar
- 1 t vanilla
- 1 cup butter
Easy Potato Skewers
By C Moose
Prick potatoes with fork; place in 3 qt microwave safe casserole
- 2 lbs red potatoes
- 1/4 cup water
- 3/4 cup mayonnaise
- 2 tbsp. Dijon mustard
- 1/2 pepper
- 2 tbsp Parmesan Cheese
Layered Chocolate-Peanut Butter Fudge
By C Moose
Microwave semi sweet chocolate and milk in microwaveable bowl
- 1 pkg. (8 squares) Semi Sweet Chocolate
- 3/4 cup canned sweetened condensed milk
- 1/2 cup Peanuts, chopped
- 1 pkg. (6 squares) White Chocolate
- 1/4 cup creamy peanut butter
Beer and Cheddar Fondue
By C Moose
Cook ground pork sausage in a large saucepan over medium heat, stirring until it crumbles and is no longer pink
- 1/2 pound ground pork sausage
- 6 tbsp. butter
- 1 onion, chopped
- 1 garlic clove, chopped
- 6 tbsp. flour
- 2 cups milk
- 2 (8 oz) blocks Cheddar cheese, shredded
- 1 cup beer
- 1 (4 oz) can chopped green chiles
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- Cubed French bread
Chicken Cutlets with Mustard Tarragon Sauce
By C Moose
1. Sprinkle chicken with 1/2 tsp salt and pepper
- 1 1/2 lbs of chicken cutlets
- 3/4 tsp salt, divided
- 1/4 tsp pepper
- 3 tbsp butter, divided
- 1 shallot, thinly sliced
- 2 tbsp white wine vinegar
- 1 cup heavy whipping cream
- 3 tbsp whole grain mustard
- 1/2 tsp dried tarragon
Bacon & Cheese Meat Log
By C Moose
1. In a small skillet, eat oil over medium high heat
- Topping:
- 1 tsp. canola oil
- 1/2 cup shredded carrot
- 1/2 cup chopped onion
- 1 cup soft bread crumbs
- 1/2 lb. bacon strips, cooked and crumbled
- 2 eggs, lightly beaten
- 4 tsp Worcestershire sauce
- 2 tsp garlic powder
- 2 tsp pepper
- 1 tsp salt
- 2 lbs. ground beef
- 3/4 cup crumbled blue cheese
- 2 tbsp. minced fresh sage
- 2 tbsp. minced fresh chives
Pork Tenderloin w/Bourbon Sauce
By C Moose
In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauc...
- 1/4 cup Kentucky Bourbon
- 1/4 cup light soy sauce
- 1/4 cup packed brown sugar
- 2 large cloves garlic, chopped
- 1/4 cup Dijon mustard
- 1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger
- 2 teaspoons Worcestershire sauce
- 1/4 cup vegetable oil
- dash hot sauce
- 2 pork tenderloins, about 1 1/2 to 2 pounds
Easiest Beef Brisket
By C Moose
Simply the best and easiest beef brisket there is
- 1 (3 pound) beef brisket, trimmed of fat
- 1 medium onion, thinly sliced
- salt and pepper to taste
- 1 (12 fluid ounce) can beer
- 1 (12 ounce) bottle tomato-based chili sauce
- 3/4 cup packed brown sugar
French Onion Soup with Braised Short Ribs
By C Moose
1. Braise the short ribs
- 2 lbs bone in beef short ribs
- 2 tbsp all purpose flour
- Salt and Pepper
- 2 tbsp canola oil
- 1 carrot, chopped
- 1 onion, chopped
- 1 leek, chopped
- 4 sprigs thyme
- 1 bay leaf
- 1 head garlic, halved crosswise
- 1 tbsp tomato paste
- 1 cup dry red wine
- 6 cups beef stock
- 1 stick butter
- 6 Spanish onions, thinly sliced
- 3/4 dry sherry
- 1 tbsp sherry vinegar
- 12 slices sourdough bread
- 12 slices gruyere cheese