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Recipes
Stuffing Crust Turkey Pot Pie Recipe
By Booper-2
In a small bowl, combine stuffing and enough broth to reach desired moistness; press onto the bottom and up the sid...
- 2 cups cooked cornbread stuffing
- 3 to 4 tablespoons chicken broth
- 1/4 cup PHILADELPHIA® Cream Cheese, softened
- 1/2 cup turkey gravy
- 2 cups cubed cooked turkey
- 1 cup frozen broccoli florets, thawed
- 1/2 cup shredded Swiss cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups mashed potatoes
- 1/4 cup half-and-half cream
- 2 tablespoons butter, melted
- 1/2 cup French-fried onions, optional
Scallops Provencal
By Booper-2
Directions If you're using bay scallops, keep them whole
- 1 pound fresh bay or sea scallops
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1/2 cup chopped shallots (2 large)
- 1 garlic clove, minced
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/3 cup dry white wine
- 1 lemon, cut in 1/2
Easter Bunny Bread Recipe
By Booper-2
Cut a fourth off of one loaf of dough; shape into a pear to form head
- 2 loaves (1 pound each) frozen bread dough, thawed
- 2 raisins
- 2 sliced almonds
- 1 egg, lightly beaten
- Dip of your choice
Eggs Benedict
By Booper-2
Directions Add the egg yolks to a blender or a food processor
- 3 egg yolks
- Juice of 2 whole lemons
- 2 sticks butter, melted and slightly cooled
- Dash of salt
- Cayenne pepper
- 4 whole eggs
- 2 English muffins, split, toasted and buttered
- 4 slices Canadian bacon, warmed in a skillet
- Dash of paprika
Waffled Leftover Thanksgiving Brunch
By Booper-2
Preheat a waffle iron to medium-high
- 4 1/2 cups crumbled leftover stuffing
- 1/4 cup chopped fresh parsley
- 2 large eggs, beaten
- Vegetable oil, for brushing waffle iron
- Sliced leftover turkey, gravy and cranberry sauce, for serving
- Special equipment: waffle iron (preferably Belgian style)
Sweet & Spicy Jalapeno Poppers Recipe
By Booper-2
Cut jalapenos in half lengthwise and remove seeds; set aside
- 6 jalapeno peppers
- 4 ounces Philadelphia® Cream Cheese, softened [x] Perfect Any Time of Day From breakfast to snacks, dinners and desserts, Philadelphia® Cream Cheese helps you make the most of your meals. See More Recipes >
- 2 tablespoons shredded cheddar cheese
- 6 bacon strips, halved widthwise
- 1/4 cup packed brown sugar
- 1 tablespoon chili seasoning
True Belgian Waffles Recipe
By Booper-2
In a bowl, combine flour, sugar and baking powder
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3-1/2 teaspoons baking powder
- 2 eggs, separated
- 1-1/2 cups milk
- 1 cup butter, melted
- 1 teaspoon vanilla extract
- Sliced fresh strawberries or syrup
New York Bagel Burger Recipe
By Booper-2
In a small bowl, combine sour cream, relish, ketchup, 1 teaspoon Worcestershire sauce, salt and pepper
- Ingredients
- 1 cup sour cream
- 3 tablespoons pickle relish (I use Wickle’s)
- 1/4 cup ketchup
- 3 teaspoons Worcestershire sauce, divided
- Salt and pepper
- 1 package or jar sauerkraut with caraway
- 1 1/2 pounds 80% lean ground beef
- 3 tablespoons grated onion
- 4 everything bagels, split
- 1/2 About 1/2 tablespoon olive or vegetable oil
- 8 slices pastrami
- 8 slices Swiss cheese
- Spicy deli mustard
- Deli pickles
- 1 pound tub store-bought oil-and-vinegar slaw from the deli
- Potato chips
coconut chicken w/ sweet chili dipping sauce
By Booper-2
Instructions Cut off any extra fat globules from your chicken breasts
- 2 lbs. boneless, skinless chicken breasts
- 2 large eggs
- 1/4 cup coconut milk (optional)
- 1/2 cup all purpose flour
- 1 cup panko bread crumbs
- 1 cup shredded coconut
- 1/2 tsp salt
- 1/2 cup vegetable oil, divided
- 1 cup sweet chili sauce
Spinach, Prosciutto and Roasted Pepper Calzone
By Booper-2
Heat oven to 350°F. Grease large cookie sheet
- 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 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
- 8 oz thinly sliced provolone cheese
- 2 large red bell peppers, roasted, quartered, or 1 jar (12 oz) roasted red bell peppers, drained, quartered
- 4 oz thinly sliced prosciutto
- 2 tablespoons refrigerated basil pesto
- 1 egg yolk
- 1 tablespoon water