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Recipes
Stuffed Crown Roast of Pork Recipe
By Booper-2
Tie roast and place on a rack in a large roasting pan
- 1 crown roast of pork (about 8 pounds)
- 1 pound ground pork
- 1/2 pound bulk pork sausage
- 3/4 cup finely chopped onion
- 3 tablespoons butter
- 1/2 cup diced peeled apple
- 1/4 cup finely chopped celery
- 1-1/2 cups soft bread crumbs
- 1/2 cup minced fresh parsley
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried sage
- Spiced crab apples, optional
Danny's Mojo Pork
By Booper-2
Combine the orange juice, lemon juice, roasted garlic, oregano leaf, salt, pepper, bay leaves and onions, and mix i...
- 8 cups orange juice
- 8 ounces fresh squeezed lemon juice
- 8 ounces roasted garlic
- 4 tablespoons oregano leaf
- 2 tablespoons salt
- 2 tablespoons black pepper
- 6 to 8 bay leaves
- 1 medium onion, minced
- One 8 to 10-pound bone-in Boston butt
- 1 tablespoon dried oregano powder
Christmas Peanut Butter Blossoms
By Booper-2
1 Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
- 3 tablespoons vegetable oil
- 1 tablespoon water
- 1 egg
- Sugar
- 36 Hershey's® Kisses® Brand milk chocolates, unwrapped
- Betty Crocker™ white decorating gel
- Betty Crocker™ holiday candy sprinkles
- Betty Crocker™ red decorating icing
Closet Cooking: Shrimp Scampi Dip
By Booper-2
directions Heat the butter in a pan over medium heat and add the shrimp and cook until it just turns pink
- 2 tablespoons butter
- 1/2 pound shrimp, shelled, deveined and coarsely chopped
- 4 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup dry white wine
- 1/4 cup lemon juice (~1 lemon)
- 4 ounces light cream cheese, room temperature
- 1/4 cup mayonnaise
- 1/4 cup light sour cream (or Greek yogurt)
- 2 tablespoons parsley, chopped
- 1/2 cup mozzarella, shredded
- 1/4 cup parmigiano reggiano (parmesan), grated
Crispy Fish
By Booper-2
In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper
- 2 cups dry potato flakes
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon seasoning salt
- 1 tablespoon ground black pepper
- 2 teaspoons cayenne pepper, or to taste
- 4 (6 ounce) fillets cod
- 2 cups butter flavored shortening, for frying
TSRI's Barbecue Bacon Cheddar Smokehouse Burger
By Booper-2
In a small bowl combine chipotle pepper, cumin, salt, and pepper
- serves 4
- 1/2 teaspoon chipotle chile pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon 4 peppercorn blend
- 2 pounds ground chuck
- 4 ciabatta rolls, buttered
- 1 cup TSRI’s Signature Barbecue Sauce
- 1 cup Beer Cheddar Cheese Sauce
- 16 strips of bacon, cooked
Baked Lemonade Pork Chops
By Booper-2
In a large bowl or pitcher mix all of the sauce ingredients together
- (SAUCE)
- 5 cups lemonade (reconstituted, not concentrate) If you make your own fresh lemonade, by all means use it!
- 1 1/2 cups tomato ketchup
- 1/2 cup soy sauce
- 1/2 cup cider vinegar
- 1/2 cup (1/4 pound) brown sugar
- 1 teaspoon ground black pepper
- 2 teaspoons each granulated garlic, onion powder, ground ginger
- 2 tablespoons each paprika, chili powder
- 2 tablespoons each fresh finely chopped thyme leaves, oregano leaves, sweet basil leaves, if using dried herbs use 2 teaspoons of each
- (PORK CHOPS)
- 8 (6 to 8-ounce) center cut pork chops (trimmed somewhat lean to avoid excess grease in baking pan)
- All-purpose flour lightly seasoned with salt and pepper, (enough to coat chops)
- Pour the sauce over the chops and cover the baking pan with heavy aluminum foil.
- Good served with either mashed potatoes or rice, depending on preference.
- Prep Time 30 minutes
Peachy Cream Cheese Appetizers
By Booper-2
Heat oven to 350°F. Uroll 1 dough sheet; press into 12x8-inch rectangle
- 2 cans Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 2 packages (3 oz each) cream cheese, cut into 24 pieces
- 1 jar (12 oz) Smucker's® Peach Preserves
- 2 tablespoons finely chopped shallots
- 1 medium lime, grated and juiced
- 1/2 teaspoon McCormick® Chili Powder
- 1/2 teaspoon McCormick® Ground Cumin
- 2 tablespoons chopped fresh cilantro
Breakfast Biscuit Cups with Green Chile Salsa
By Booper-2
1 Heat oven to 375°F. Spray 2 (10-oz) custard cups or soufflé dishes with cooking spray
- 4 slices packaged precooked bacon (from 2.1-oz package)
- 2 Pillsbury® Grands!® Frozen Extra Large Easy Split™ Biscuits (from 31.8-oz bag), or 2 Pillsbury® Grands! ® frozen Southern Style Biscuits (from 25-oz bag)
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 1/2 cup shredded sharp Cheddar cheese (2 oz)
- 2 eggs
- Salt and pepper, if desired
- 1 small tomato, finely chopped (1/2 cup)
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped red onion
- 1 tablespoon lime juice
- Sliced cantaloupe, if desired
Cheesy Potato Snowballs with Roasted Red Pepper Butter Milk Ranch
By Booper-2
Yields: 10 servings Preparation Pile the potato balls on a platter and serve the red pepper ranch alongside for d...
- Share:
- 2 cups mashed potatoes, use leftovers or made fresh from 4 medium potatoes
- 1 cup grated cheddar cheese
- 1 bunch scallions, sliced
- 2 eggs
- Salt and freshly ground black pepper
- 2 cups dried potato flakes
- Canola oil, for frying
- For the dip:
- 6 roasted red peppers from the jar or roasted red pepper puree
- 1/2 cup yogurt, preferably Greek-style yogurt
- 1/4 cup buttermilk
- 1 clove garlic, grated
- 1 palmful chives, chopped
- 1 large handful parsley, chopped
- 1 large handful dill, chopped
- 1 small palmful cilantro, chopped
- Juice of one lemon
- Dash of hot sauce
- Salt and freshly ground black pepper