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Creamy Zucchini & Spinach Rigatoni

Creamy Zucchini & Spinach Rigatoni

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HEAT oven to 375ºF. COOK pasta in large saucepan as directed on package, omitting salt

  • 8 oz. (1/2 of 16-oz. pkg.) rigatoni pasta, uncooked
  • 1 tsp. oil
  • 1 zucchini, sliced
  • 1/2 lb. sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 1 Tbsp. flour
  • 1/4 tsp. each dried basil leaves, oregano leaves and crushed red pepper
  • 1 cup fat-free reduced-sodium chicken broth
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
  • 1 pkg. (6 oz.) baby spinach leaves
  • 1/4 cup KRAFT Grated Parmesan Cheese
  • 1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
4.5/5 (47 Votes)

Coconut-Lemon Cream Tartlets

Coconut-Lemon Cream Tartlets

By

1 Heat oven to 350°F. On ungreased cookie sheet, spread coconut evenly

  • 2/3 cup flaked coconut
  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 8 (4 1/2x1 1/4-inch) individual foil tart pans
  • 2 teaspoons sugar
  • 1 1/2 cups whipping cream
  • 1 jar (10 oz) lemon curd (1 cup)
  • 1/2 cup fresh raspberries, if desired
4.5/5 (39 Votes)

Overnight Caramel Pecan Rolls

Overnight Caramel Pecan Rolls

By

Warm the milk in a small saucepan until it bubbles, then remove from heat

  • 2 cups milk
  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup warm water
  • 1/3 cup white sugar
  • 1/3 cup vegetable oil
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 1 egg
  • 7 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup butter
  • 2 tablespoons light corn syrup
  • 1 cup pecan halves
  • 1/4 cup butter, softened
  • 1/2 cup white sugar
  • 1 1/2 tablespoons ground cinnamon
4.4/5 (33 Votes)

Cheesy Potato Soup (Cooking for Two)

Cheesy Potato Soup (Cooking for Two)

By

In 10-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy

  • 2 slices bacon
  • 3/4 cup chopped onion
  • 2 1/2 cups diced peeled russet potatoes (about 3 small)
  • 1/4 cup chopped celery
  • 2 cups Progresso® chicken broth (from a 32-oz carton)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 3/4 cup half-and-half
  • 1 cup shredded Cheddar cheese (from an 8 oz bag)
4.5/5 (48 Votes)

Loco Moco

Loco Moco

By

BURGER Mix all burger ingredients well and form into patties

  • BURGER
  • 1 1/2 pounds ground beef
  • 1 egg, slightly beaten
  • 1/2 cup onion, diced
  • 1/2 cup panko
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 teaspoon Worcestershire
4.6/5 (18 Votes)

Bacon and Jalapeño Mac & Cheese

Bacon and Jalapeño Mac & Cheese

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Directions Preheat oven to 375°F

  • 3 cups dry elbow macaroni
  • 1/4 cup butter
  • 2 large fresh jalapeños, seeded, deveined and finely chopped
  • 1/3 cup all purpose flour
  • 2 cups whole milk
  • 2 cups half-and-half
  • 3-1/2 cups (14 oz.) Sargento® Traditional Cut Shredded Extra Sharp Cheddar Cheese
  • 1-1/2 cups (6 oz.) Sargento® Traditional Cut Shredded 4 Cheese Mexican
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne pepper
  • 1 tsp. dry mustard powder
  • 1 pkg. (12 oz.) smoked bacon, cooked crisp and crumbled
  • 3/4 cup plain panko crumbs
  • 2 Tbsp. melted butter
4.5/5 (11 Votes)

Jalapeno Pickled Eggs

Jalapeno Pickled Eggs

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This recipe comes from cooks

  • 18 hard-boiled eggs, peeled
  • 2 cups white vinegar
  • 1 small onion, sliced
  • 1 1/2 teaspoons mustard seeds
  • 1 1/2 teaspoons dill seeds
  • 1 1/2 teaspoons black pepper
  • 6 garlic cloves
  • 1 (8 ounce) can whole jalapeno peppers (we used the can that had carrots in it too)
  • 4 -6 splashes hot sauce (optional)
4.5/5 (10 Votes)

Chicken Tortilla Soup

Chicken Tortilla Soup

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Preparation Instructions Preheat oven to 375 degrees

  • FOR THE GARNISHES:
  • 2 whole Boneless, Skinless Chicken Breasts
  • 1 Tablespoon Olive Oil
  • 1-1/2 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoons Garlic Powder
  • 1/2 teaspoons Salt
  • 1 Tablespoon Olive Oil
  • 1 cup Diced Onion
  • 1/4 cups Diced Green Bell Pepper
  • 1/4 cups Red Bell Pepper
  • 3 cloves Garlic, Minced
  • 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
  • 32 ounces, fluid Low Sodium Chicken Stock
  • 3 Tablespoons Tomato Paste
  • 4 cups Hot Water
  • 2 cans (15 Oz. Can) Black Beans, Drained
  • 3 Tablespoons Cornmeal Or Masa
  • 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
  • _____
  • Sour Cream
  • Diced Avocado
  • Diced Red Onion
  • Salsa Or Pico De Gallo
  • Grated Monterey Jack Cheese
  • Cilantro
4.2/5 (13 Votes)

Bacon Cheddar Crusted Beef Tenderloin

Bacon Cheddar Crusted Beef Tenderloin

By

Preheat your oven to 350ºF and turn on your convection fan if you have one

  • 2 8-oz of tenderloin steak
  • 2 slices bacon, chopped
  • 1/2 cup fresh bread crumbs
  • 1 cup your favourite cheddar cheese
  • a few sprigs of your favourite fresh herb to garnish
4.6/5 (19 Votes)

English Onion Soup

English Onion Soup

By

Put the butter, 2 lugs of olive oil, the sage and garlic into a thick-bottomed, non-stick pan

  • Ingredients
  • 1 good knob butter
  • olive oil
  • 1 good handful fresh sage leaves, 8 leaves reserved for serving
  • 6 cloves garlic, peeled and crushed
  • 5 red onions, peeled and sliced
  • 3 large white onions, peeled and sliced
  • 3 banana shallots, peeled and sliced
  • 300 g leeks, trimmed, washed and sliced
  • sea salt
  • freshly ground black pepper
  • 2 litres organic beef, vegetable or chicken stock, hot
  • 8 slices good-quality stale bread, 2cm thick
  • 200 g Cheddar cheese, freshly grated
  • Worcestershire sauce
4.4/5 (5 Votes)