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Recipes
Creamy Pesto Fish
By Booper-2
HEAT oven to 450°F. PLACE fish in 13x9-inch baking dish
- 4 frozen haddock fillets (1 lb.) (Do not thaw)
- 1/4 cup MIRACLE WHIP Light Dressing
- 2 Tbsp. pesto
- 1 tomato, chopped
Italian Cheese-Stuffed Meat Loaf
By Booper-2
Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray
- 2 eggs
- 1 1/2 lb lean (at least 80%) ground beef
- 2 cups soft French bread crumbs
- 1/2 cup shredded Parmesan cheese (2 oz)
- 1/4 cup chopped fresh basil or 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cloves garlic, minced
- 1 can (8 oz) pizza sauce
- 1 1/2 cups shredded provolone cheese (6 oz)
- 1 jar (7.25 oz) roasted red bell peppers, drained, chopped
- 1/4 cup chopped ripe olives
Ham Florentine Mini-Cups
By Booper-2
1 Heat oven to 375°F. In medium bowl, mix all ingredients except dough, ham and Parmesan cheese until well blended
- 1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
- 1/3 cup garlic-and-herbs spreadable cheese
- 1/4 cup shredded mozzarella cheese (1 oz)
- 1/4 cup shredded 5-cheese or 6-cheese Italian cheese blend (1 oz)
- 3 tablespoons freshly grated Pecorino Romano or regular Romano cheese
- 2 tablespoons finely chopped shallot or onion
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt, if desired
- 1/8 teaspoon pepper, if desired
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 24 paper-thin slices (about 4 inch diameter) smoked ham (from two 9-oz packages)*
- Freshly grated Parmesan cheese, if desired
The Best Macaroni Salad Ever
By Booper-2
Preparation Instructions Cook the macaroni in lightly salted water according to package directions
- 4 cups Elbow Macaroni
- 3 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)
- 1/2 cups Black Olives, Chopped Fine
- 6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)
- 3 whole Green Onions, Sliced (white And Dark Green Parts)
- 1/2 cups Mayonnaise
- 1 Tablespoon Red Wine Or Distilled Vinegar
- 3 teaspoons Sugar, More Or Less To Taste
- 1/4 teaspoons Salt, More To Taste
- Plenty Of Black Pepper
- 1/4 cups Milk (more If Needed)
- Splash Of Pickle Juice (spicy Sweet Pickles)
- Extra Pickle Juice To Taste
Four Cheese Spinach Dip Kelsey’s Style
By Booper-2
Preheat oven to 400 degrees F
- 8 Ounce of cream cheese (room temp)
- 1 Teaspoon of garlic powder
- 1/3 Cup freshly grated Parmesan cheese
- 2 Tablespoon freshly grated Romano cheese
- 2 Tablespoon very finely chopped red bell pepper
- 2 green onion (scallion) white and green finely chopped
- 1 Cup of wilted fresh baby spinach, squeezed dry and chopped (or frozen and thawed)
- 1/2 Cup grated medium Cheddar cheese
- a pinch of cayenne and paprika
Rino's Special
By Booper-2
Directions Pound the veal and chicken into 1/4-inch thick slices, between sheets of plastic wrap or waxed paper
- 4 4 4 (4-ounce) thinly sliced veal cutlets (scaloppini)
- 4 4 4 (4-ounce) thinly sliced chicken tenderloins
- 2 2 2 ounces all-purpose flour
- 1/2 1/2 1/2 cup olive oil
- 12 12 12 shiitake mushrooms cleaned and stems discarded, then sliced
- 6 6 6 ounces oyster mushrooms, trimmed
- 3 3 3 ounces porcini mushrooms chopped
- 4 4 4 large shrimp, shelled and deveined
- Salt and fresh ground black pepper
- 6 6 6 tablespoons brandy
- 1 1/2 1 1/2 1/2 cups heavy cream
- 1/2 1/2 1/2 stick butter
- Chopped parsley leaves, for garnish
Turkey Pastitsio
By Booper-2
Preparation Instructions You will need: A 23cm square (or equivalent) baking dish
- FOR THE BOLOGNESE
- 1 Tablespoon Olive Oil
- 7 ounces, weight Smoked Back Bacon - Chopped
- 1 teaspoon Dried Rosemary
- 1 whole Onion, finely chopped
- 1 clove Garlic, Crushed
- 1 pound Turkey Mince (ground Turkey)
- 14 ounces, weight Canned Chopped Tomatoes
- 2 Tablespoons Tomato Paste
- 1 teaspoon Dried Oregano
- 7 ounces, fluid Water
- 1 cup Baby Spinach, Or As Much As Desired - Optional
- FOR THE MACARONI TOPPING
- 7 ounces, weight Dried Macaroni (or Similar)
- 6 Tablespoons Parmesan, Grated
- 10 ounces, fluid Crème Fraîche Or Heavy Cream
- 7 ounces, weight Mascarpone
- 3 ounces, weight Gruyère Cheese, Grated
Reuben
By Booper-2
Drain the sauerkraut in colander
- 2 quarts sauerkraut
- 1 slice bacon, diced
- 1/2 cup diced yellow onion
- 1/8 cup vegetable oil
- 1/8 teaspoon whole caraway seeds
- 1/2 cup sugar
- 1/2 cup sweetened applesauce
- 1 whole bay leaf
- 2 cups mayonnaise
- 4 ounces sweet relish
- 4 ounces ketchup
- Butter, room temperature
- 2 slices rye bread
- 1 slice Swiss cheese
- 4 ounces thinly sliced corned beef
Hungarian Pancake
By Booper-2
For the stew: Preheat the oven to 400 degrees F
- 4 cups cubed pork butt
- 1 tablespoon paprika
- 5 mushrooms, sliced
- 2 carrots, sliced
- 1 onion, chopped
- 1 green pepper, chopped
- 1 Hungarian pepper, chopped
- 1 jalapeno pepper, chopped
- Salt and black pepper
- 1/4 cup ground onions
- 4 eggs
- 3 potatoes, peeled and ground, starch reserved
- Salt and pepper
- 1 cup flour, plus more for thickening gravy
- Vegetable oil, for frying
- Sour cream, for serving
Grilled Margarita Chicken With Marinade
By Booper-2
1 jalapeño pepper, minced (seeded and deveined to reduce heat) Place chicken in a resealable gallon size plastic ...
- 3-5 pounds boneless skinless chicken breast (washed and trimmed)
- Zest of 1 lime (about 1 tablespoon)
- Juice of 3 limes (about 1/2 cup)
- Juice of 1 orange (about 1/4 cup)
- 1 jalapeño pepper, minced (seeded and deveined to reduce heat)
- 5 cloves garlic, minced or grated
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander seed
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 ounces Cuervo Gold tequila
- 1/4 cup extra virgin olive oil.