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Recipes
Chicken Baked with white wine,garlic and herbs
By Booper-2
Instructions Pre-heat the oven to 200°c
- 8 chicken thighs (skin on and bone in)
- olive oil/butter for frying
- 3 garlic cloves, peeled and finely chopped
- 250 ml white wine
- large handful mixed fresh herbs, chopped (I used sage, parsley, thyme and rosemary)
- splash of cream (approximately 50-100ml)
- salt & pepper to taste
Ultimate Chicken Salad Pinwheels
By Booper-2
Instructions Roughly chop chicken and green onions
- 2 boneless chicken breasts, seasoned and boiled
- 2 green onions
- 3 eggs, boiled
- 1/2 cup mayo
- 1 tsp mustard
- salt and pepper
- 4 tortillas (burrito size)
- 1/2 cup shredded lettuce
- 12 slices provolone
- 1/2 cup whipped cream cheese.
Decadent Brownie Trifle
By Booper-2
Roast hazelnuts in a 350F
- 100 g package hazelnuts
- 2 cups 35% cream
- 3 tbsp icing sugar
- 3 tbsp Frangelico liqueur plus more for the brownies and for drizzling (Optional)
- 90 g package instant chocolate pudding, made according to instructions
- Favourite brownie recipe or store bought.
BBQ Chicken Pizza
By Booper-2
Heat oven to 400°F for dark or nonstick pan (425°F for all other pans)
- 1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
- 2 cups coarsely chopped cooked chicken breast
- 3/4 cup barbecue sauce
- 2 cups shredded reduced-fat mozzarella cheese (8 oz)
- 1/2 cup thinly sliced red onion
- 1 tablespoon chopped fresh parsley or cilantro, if desired
Tequila BBQ Spare Ribs
By Booper-2
Directions Preheat the oven to 275 degrees F
- Two 4-pound slabs pork spare ribs, St. Louis style-cut
- 2 tablespoons ground cumin
- 2 tablespoons granulated garlic
- 2 tablespoons onion powder
- 2 tablespoons paprika
- 2 tablespoons kosher salt
- 2 teaspoons ground black pepper
- 1 teaspoon ancho chile powder
- (Tequila BBQ sauce)
- 1 small California/New Mexico dried chile
- One 6-ounce can tomato paste
- 1 cup packed light brown sugar
- 1/2 cup white tequila
- 1/4 cup lime juice
- 1 tablespoon minced fresh garlic
- 1 tablespoon molasses
- Kosher salt and freshly ground black pepper
Buffalo Chicken Salad
By Booper-2
Preparation Instructions With a sharp knife, carefully slice the chicken breast in half from top to bottom—meani...
- 1 whole Boneless Skinless Chicken Breast
- Salt And Pepper, to taste
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1/2 cups Louisiana Hot Sauce (Frank's, Etc.)
- Salad Greens: Iceberg, Romaine, Mixed Greens
- 1/2 cups Blue Cheese Dressing
- Extra Blue Cheese Crumbles
- Celery Hearts, Leaves Intact
Dump Cakes
By Booper-2
Directions Preheat the oven to 350 degrees F
- (CHERRY-PINEAPPLE DUMP CAKE)
- One 21-ounce can cherry pie filling
- One 15-ounce can crushed pineapple
- 1 box white cake mix (18 ounces)
- (PEACH DUMP CAKE)
- 1 1/2 sticks (12 tablespoons) butter
- 1 large can peaches in syrup
- 1 box white cake mix (18 ounces)
- 1 1/2 sticks (12 tablespoons) butter
- Whipped cream, for serving
Feta Shrimp Skillet Recipe
By Booper-2
In a large nonstick skillet, heat oil over medium-high heat
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1/4 cup white wine, optional
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 tablespoons minced fresh parsley
- 3/4 cup crumbled feta cheese
Ricotta and Chive Gnocchi
By Booper-2
Pre heat oven to 350 F. Bake potatoes until cooked through
- 2 pounds russet potatoes
- 2 eggs
- 1 cup ricotta
- 1/2 cup grated Parmesan
- 1/3 cup chives
- 2 cups flour (making sure you have extra on hand for rolling them later)
- 6 tablespoons butter
- 6 tablespoons olive oil
- Kosher salt and pepper
Olive Garden Copycat Salad & House Dressing
By Booper-2
In the bowl of a blender, combine dressing ingredients and blend until smooth
- SERVES 8 | ACTIVE TIME 30 Min | TOTAL TIME 30 Minutes
- 3 romaine lettuce hearts, washed and chopped
- 1/2 red onion, sliced
- 2 Roma tomatoes, sliced
- 4 pickled Pepperoncini
- 10 large pitted olives
- 1/2 cup seasoned croutons
- 1/4 cup fresh shredded Parmesan cheese
- Olive Garden House Dressing Copycat
- 1/2 cup mayonnaise
- 1/4 cup water
- 3 tablespoons white vinegar
- 2 tablespoons extra light tasting olive oil (or other neutral oil)
- 2 tablespoon fresh grated Romano cheese
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon sugar