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Recipes
Smoked Chicken Minestrone
By Booper-2
For the smoked chicken broth: Place the chicken stock, garlic, celery, carrot, onion and smoked chicken carcass and...
- (SMOKED CHICKEN BROTH)
- 12 cups low-sodium chicken stock
- 4 cloves garlic
- 2 celery stalks, roughly chopped
- 1 carrot, roughly chopped
- 1/2 onion, roughly chopped
- Smoked Chicken carcass and backbone, recipe follows
- (MINESTRONE)
- 3 tablespoons olive oil
- 2 medium carrots, peeled, trimmed and 1/4-inch diced
- 1 stalk celery, 1/4-inch diced
- 1/2 large onion, sliced 1/8-inch thick
- 1 tablespoon minced garlic
- 8 ounces creamer potatoes, quartered
- 2 large zucchini, 1/4-inch diced
- 1 medium head savoy cabbage (about 8 ounces), shredded
- One 14-ounce can fire-roasted tomatoes, with liquid
- One 4-ounce piece Parmesan with rind, cheese shaved, rind reserved
- One 15-ounce can navy beans, drained and rinsed
- 1 1/2 cups shredded Smoked Chicken
- Kosher salt and freshly cracked black pepper
- Chopped fresh flat-leaf parsley and basil, for garnish
- (SMOKED CHICKEN)
- One 2 1/4- to 2 1/2-pound whole chicken, patted dry and set out for 15 minutes
- Kosher salt and freshly cracked black pepper
- 2 teaspoons granulated garlic
- 1 teaspoon smoked paprika
- Special equipment: 2 cups applewood chips, soaked in water overnight
Baked Chicken Italiano
By Booper-2
Preparation Instructions Preheat oven to 400 F
- 1 Tablespoon Olive Oil
- 1 Onion, Diced
- 4 cloves Garlic, Minced
- 2 cans 14 Oz Cans, Diced Tomatoes, No Salt Added
- 1 teaspoon Each: Pepper, Garlic Powder, Garlic Salt, Oregano, And Thyme
- 1 cup Artichoke Hearts, Cut Into Bite Sized Pieces
- 1 cup Kalamata Olives, Cut In Half
- 1 cup Button Mushrooms, Sliced
- 4 Chicken Breasts, Boneless, Skinless
- 1 cup Mozzarella, Shredded
- 1 cup Parmesan Cheese, Shredded
- 4 whole Servings Of Cooked Whole Wheat Spaghetti, Or Pasta Of Your Choosing
Potato-Bacon Parcels
By Booper-2
HEAT barbecue to medium-high heat
- 1/4 cup Kraft Extra Virgin Olive Oil Pesto Parmesan Dressing
- 2 cloves garlic, minced
- 1 tsp. paprika
- 1 lb. (450 g) new potatoes, halved
- 1 small red onion, coarsely chopped
- 3 cooked reduced-sodium bacon slices, crumbled
Jalapeno Popper Taquitos
By Booper-2
Heat oven to 425°F. Line 2 baking sheets with aluminum foil and lightly coat with cooking spray
- MAKES 24-48 | ACTIVE TIME 35 Min | TOTAL TIME 60 Minutes
- 3-6 jalapeños, diced (more for spicy, less for mild)
- 16 ounces lean ground beef (about 88%)
- 1 tablespoon New Mexico chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon kosher salt, plus more for sprinkling
- 1/2 teaspoon garlic powder
- 1 cup bacon crumbles (1 pound cooked and diced)
- 8 ounces cream cheese, softened
- 4 cups shredded Colby Jack cheese
- 24-48 6" small flour tortilla or corn tortillas*
- cooking spray
Impossibly Easy Mini Crab Cake Pies
By Booper-2
1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray
- (CRAB MIXTURE)
- 2 cans (6 oz) crabmeat, drained, flaked
- 1/2 teaspoon Old Bay seasoning
- 1 tablespoon vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1 cup shredded mozzarella cheese (4 oz)
- (BAKING MIXTURE)
- 1/2 cup Original Bisquick® mix
- 1/2 cup milk
- 2 eggs
- (CRAB CAKE AIOLI)
- 1/2 cup mayonnaise
- 1/2 teaspoon Old Bay seasoning
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
Beef & Burgundy Burger
By Booper-2
Preheat the oven to 375°F
- 8 slices lean bacon
- 2 tablespoons butter
- 3/4 pound sliced mushrooms
- 2 tablespoons chopped thyme
- 3 shallots, halved and thinly sliced lengthwise
- Salt and pepper
- 1 cup veal or beef stock
- 1 1/2 pounds 80% lean ground beef
- 1/3 About 1/3 cup red wine, preferably Burgundy style
- 3 tablespoons grated onion
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 8 slices Gruyère or Swiss
- 4 brioche buns or 8 thick slices French bread, toasted
Pizza Hotdish or Pizza Casserole
By Booper-2
Prepare egg noodles as directed on package, drain
- 1 lb lean hamburger or 1 lb ground turkey
- 1 onion, chopped
- 1/2 cup chopped celery
- 2 garlic cloves, chopped
- 25 ounces spaghetti sauce (or 3 cans of tomato sauce)
- 1 (8 ounce) can tomato sauce (if you use all tomato sauce, use italian seasoning not only oregano)
- 1 ⁄2 cup water
- 1 teaspoon garlic salt
- 1 teaspoon oregano or 1 teaspoon italian seasoning
- couple shakes hot sauce, not tabasco sauce
- salt and pepper
- 1 (16 ounce) package egg noodles
- 1 (12 ounce) can cheddar cheese soup, diluted with 1/2 can water
- 1 (16 ounce) package pepperoni, for less salt, use 8 oz package of pepperoni
- 1 (8 ounce) package mozzarella cheese
- 1 (8 ounce) package cheddar cheese
- black olives (optional) or green olives (optional)
- mushroom (optional)
Meat Loaf Mummies
By Booper-2
So cute! Little mini mummy meatloaf are sure to be a hit with everyone in the family! Serve with a side of ketchu
- 1 pound ground beef round
- 1 medium onion, finely chopped, about 1/2 cup
- 1/2 cup Progresso® Italian style bread crumbs
- 1/3 cup ketchup
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 eggs
- 4 (1 ounce) sticks string cheese
- 1 (8 ounce) can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- Yellow mustard, if desired
Beef with Snow Peas
By Booper-2
Preparation Instructions In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger
- 1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
- 1/2 cups Low Sodium Soy Sauce
- 3 Tablespoons Sherry Or Cooking Sherry
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Cornstarch
- 1 Tablespoon Minced Fresh Ginger
- 8 ounces, weight Fresh Snow Peas, Ends Trimmed
- 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
- Salt As Needed (use Sparingly)
- 3 Tablespoons Peanut Or Olive Oil
- Crushed Red Pepper, For Sprinkling
- Jasmine Or Long Grain Rice, Cooked According To Package
Rosemary Roasted Onions
By Booper-2
Preheat oven to 400° F
- 2 medium red onions
- 1 medium sweet yellow onion
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- 1 teaspoon Dijon mustard
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary, stems removed and chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper