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Recipes
Cheese Stuffed Mini Meat Loaves
By Booper-2
Heat oven to 350°F. In large bowl, stir bread crumbs and 1 cup of the cooking sauce until well mixed; let stand 5 ...
- 1/2 cup Progresso® Italian style panko crispy bread crumbs
- 1 can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
- 2 sticks (1 oz each) string cheese*
- 1 lb extra-lean (at least 93%) ground beef
- 1 egg
- 1/4 cup sliced green onions (4 medium)
- Hot cooked mashed potatoes, if desired
Garlic Cheese Bread Sticks
By Booper-2
Directions Set an oven rack on the bottom position and preheat the oven to 450 degrees F
- 1 stick butter
- 3 cloves garlic, minced
- 1 loaf French bread, cut in half lengthways
- Two 6-ounce balls fresh mozzarella, sliced
- 1 tablespoon chopped fresh flat-leaf parsley
Lemon Pasta with Roasted Shrimp
By Booper-2
Preparation Instructions Preheat the oven to 400ºF
- 1 Tablespoon Butter
- 2 Tablespoons Olive Oil, Divided
- 2 whole Shallots Chopped
- 1 pound Raw Shrimp
- 1/2 pounds Angel Hair Or Cappellini Pasta
- 1/2 cups White Wine
- 2 teaspoons Meyer Lemon Zest
- 1/4 cups Meyer Lemon Juice
- 1/2 cups Freshly Grated Parmesan Cheese
- 1/2 cups Chopped Herbs (basil, Tarragon, Parsley, Thyme)
- Salt And Pepper, to taste
Abuelo's Jalapeno Cheese Fritters
By Booper-2
In a mixing bowl, place softened cream cheese, shredded Monterrey, Cheddar, deseeded jalapenos and seasoning, mix...
- Makes approx. 80
- 1 (8-oz)package cream cheese softened
- 24 oz. Cheddar Cheese, shredded
- 24 oz. Monterey Cheese, shredded
- 8 oz. Jalapenos, deseeded and finely chopped
- 1 teaspoon Lawry's seasoning
- (Breading)
- 1/4 cup self rising flour
- 1 cup milk
- (Egg Wash)
- 4 eggs
- 1 cup water
Southwestern Chicken Scaloppine
By Booper-2
1 Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with...
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1/4 cup Gold Medal™ all-purpose flour
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 1/2 tablespoons canola oil
- 1/2 cup Progresso™ chicken broth (from 32-oz carton)
- 1/4 teaspoon red pepper sauce, if desired
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
Beet-Pickled Deviled Eggs
By Booper-2
Makes 12 Hard boil your eggs and remove the shells
- 12 12
- 6 6 6 large eggs
- 1 16-ounce 1 16-ounce 16-ounce can or jar pickled beets
- 1 1 1 cup apple cider vinegar
- 1/3 1/3 1/3 cup brown sugar
- 1 1 1 tablespoon peppercorns (I used fiery pink peppercorns)
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon Dijon mustard
- 1 1 1 tablespoon mayonnaise
- 1/2 1/2 1/2 teaspoon curry powder
- 1 1 1 tablespoon vinegar
- 2 2 2 tablespoons olive oil
- to and pepper to taste
- Fresh rosemary for garnish
Southwest Nacho Casserole
By Booper-2
I've made this several times and everyone loves it
- 2 pounds lean (at least 80%) ground beef
- 1 cup water
- 2 envelopes (1-ounce each) Old El Paso® 25% less-sodium taco seasoning mix
- 1 can (4.5-ounce) Old El Paso® green chiles, chopped
- 2 cans (16-ounce each) Old El Paso® fat-free refried beans
- 2 cups reduced-fat cheddar cheese, shredded (8-ounces)
- 1 cup tomato, chopped
- 1/2 cup green onions, chopped
- 1 can (2.5-ounce) ripe olives, sliced and drained
- 1 bag (12-ounce) gold tortilla chips (extra thick)
- Sour cream, if desired
Peas and Pasta Salad with Tuna
By Booper-2
Classic peas and pasta salad, made with tiny shell pasta and dressed with homemade buttermilk Ranch, spicy mustard,...
- For the Dressing:
- 1/2 cup of mayonnaise
- 1/2 cup of buttermilk
- 1/4 About 1/4 cup of apple cider vinegar
- 1/2 teaspoon of granulated sugar
- 1/8 teaspoon dry mustard
- 1/2 teaspoon of dried parsley
- 1 teaspoon of dried onion
- 1/8 teaspoon dried rosemary, crushed
- 1/8 teaspoon dried basil
- 1/8 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- For the Salad:
- 1/2 pound of small shell pasta (about 2 cups dry)
- 1/2 tablespoon of olive oil
- 1/4 cup of minced red onion
- 1 teaspoon Creole mustard
- 1/4 teaspoon of dill weed
- 1/2 teaspoon of Creole or Cajun seasoning (like Slap Ya Mama), or to taste, optional
- 1 cup of frozen green peas, thawed
- 1/2 cup of cubed sharp cheddar cheese
- 3 slices of bacon, cooked and crumbled
- 1/4 teaspoon of Old Bay seasoning
- Juice of one medium lemon
- 1 (4.5 ounce) can of tuna fillets, drained
- Salt and pepper, to taste
Rustic Chicken Thighs with All of the Garlic
By Booper-2
Method Preheat oven to 400
- This rustic recipe for skin-on crusty chicken thighs is made with plenty of garlic and white wine, with a final swirl of butter at the end for added richness. It's a simple, comforting classic, perfect for spooning over mashed potatoes.
- Serves: 4
- 2 tablespoons olive oil
- 6-8 chicken thighs, deboned but with skin on
- Salt and freshly-ground black pepper
- 2 heads of garlic, separated and peeled
- 2 tablespoons flour
- 3/4 cup white wine
- 1 cup low-sodium chicken broth
- 2 teaspoons fresh thyme leaves
- 2 tablespoons butter