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Recipes
Spicy Tuna Fish Cakes
By Booper-2
First make the dipping sauce
- 400 g good-quality tinned tuna
- 6 tinned water chestnuts, drained and finely sliced
- 3 spring onions, trimmed and sliced
- 3 cm piece of fresh root ginger, peeled and grated
- 3 tbsp chopped coriander
- 1 red chilli, deseeded and finely chopped
- 3 kaffir lime leaves, finely chopped (rehydrated
- for 5 minutes in boiling water if dried)
- 2 tsp Thai fish sauce
- 2 eggs, beaten
- Vegetable oil, for frying
- Sea salt and freshly ground black pepper
- Good pinch of caster sugar
- 2 tbsp Thai fish sauce
- 1 tbsp rice vinegar
- Juice of 1/2 lime
- 2 tbsp chopped coriander
Spinach Pesto Chicken Breasts
By Booper-2
Preheat an oven to 375 degrees F (190 degrees C)
- 1 1/2 cups finely chopped fresh spinach
- 2 tablespoons basil pesto, or to taste
- 4 skinless, boneless chicken breast halves
- 2 tablespoons grated Parmesan cheese (optional)
Olive Cheese Bread
By Booper-2
Directions Preheat the oven to 325 degrees F
- One 6-ounce can black olives, drained
- One 6-ounce jar pimiento-stuffed green olives, drained
- 2 stalks green onions
- 1 stick butter, at room temperature
- 1/2 cup mayonnaise
- 12 ounces Monterey Jack cheese, grated
- 1 loaf crusty French bread, sliced lengthwise
Crispy Tuna-Cake Sliders with Citrus Slaw
By Booper-2
To make the citrus slaw: To a large bowl, add the cabbage, 1 tablespoon of the sugar and 1/2 teaspoon of the salt
- CITRUS SLAW:
- 1 red cabbage, shredded
- 1 1/2 tablespoons raw sugar
- 1 teaspoon sea salt
- 1/2 cup fresh parsley leaves, minced
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon poppy seeds
- 1 lemon, juiced
- 1 lime, juiced
- Freshly cracked black pepper
- TUNA-CAKE SLIDERS:
- 1 tablespoon extra-virgin olive oil
- 1 rib celery, finely diced
- 1 red chile, minced
- 1 clove garlic, minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon celery seeds
- 1/4 teaspoon sea salt
- Freshly cracked black pepper
- 2 cups canned tuna in water, drained
- 1/3 cup dry breadcrumbs
- 1/4 cup fresh parsley leaves, minced
- 1 tablespoon heavy cream
- 1 tablespoon Dijon mustard
- 3 green onions, thinly sliced
- 1 egg, beaten
- 2 tablespoons all-purpose flour, plus more for flouring your hands
- Canola oil
- 8 onion buns
Kittencal's Famous Barbecue Sauce for Chicken and Ribs
By Booper-2
This is the best barbecue sauce, and trust me I have experimented with hundreds of different combinations over the
- 1 medium onion, finely chopped
- 4 garlic cloves, minced garlic (can use more)
- 1/4 cup vegetable oil
- 5 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 -2 teaspoon fresh ground black pepper (do not use the fine black pepper!)
- 1 pinch cayenne pepper (or adjust to taste)
- 2 cups ketchup
- 1 cup brown sugar, packed
- 1/4 cup cider vinegar or 1/4 cup red wine vinegar
- 1/3 cup prepared french's yellow mustard
- 1/4 cup Worcestershire sauce
- 3 teaspoons liquid smoke (for the very best flavor do not omit)
Bacon-Wrapped Shrimp Recipe
By Booper-2
Pour 6 tablespoons dressing into a large resealable plastic bag; add shrimp
- 1/2 cup creamy Caesar salad dressing, divided
- 1 pound uncooked medium shrimp, peeled and deveined
- 15 bacon strips, cut in half
- 2 jalapeno peppers, seeded and thinly sliced
5 Minute Keto Raspberry Vinaigrette |
By Booper-2
This makes a total of 1 ½ cups of 5 Minute Keto Raspberry Vinaigrette
- 1/2 cup white wine vinegar
- 1/2 cup extra virgin olive oil
- 35 drops liquid stevia
- 1/2 cup golden raspberries
Breaded Baked Tilapia Recipe
By Booper-2
Preheat oven to 425°. In a shallow bowl, combine bread crumbs, cheese, garlic salt and oregano
- 3/4 cup soft bread crumbs
- 1/3 cup grated Parmesan cheese
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- 4 tilapia fillets (5 ounces each)
Butterscotch Popcorn
By Booper-2
Add a fun and easy twist to ordinary popcorn with this recipe from Michael Smith
- 1/4 cup corn oil
- 1 cup popcorn
- Salt
- 1 cup sugar
- 1/2 cup water
- 1 cup butter, cut into small pieces
Peanut Butter Fudge Pie Recipe
By Booper-2
In a large bowl, beat cream cheese until smooth
- 1 package (8 ounces) cream cheese, softened
- 1 cup plus 2 tablespoons creamy peanut butter, divided
- 1/2 cup sugar
- 1 carton (12 ounces) frozen whipped topping, thawed, divided
- 1 chocolate crumb crust (8 inches)
- 2/3 cup plus 2 tablespoons hot fudge ice cream topping, divided