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Recipes
Texas BBQ Ribs
By Booper-2
This recipe won 1st place in the 1996 Chilsolm Trail Roundup BBQ cookoff in Fort Worth, Texas
- brown sugar
- honey
- dry rub seasonings
- 1/3 cup brown sugar, to taste
- 5 tablespoons chili powder
- 2 tablespoons seasoning salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons cayenne, to taste
- 1 tablespoon cracked black pepper
- 2 tablespoons paprika
Sexy Fish Stew
By Booper-2
Melt butter in a large saucepan over medium heat
- 2 tablespoons butter
- 1 large leek, cleaned and thinly sliced
- 1/2 cup sliced shallots
- salt
- 3/4 cup white wine
- 1 1/4 cups chicken broth
- 1/2 cup thinly sliced fennel bulb
- 1 pound small red potatoes
- salt and freshly ground pepper to taste
- 1 pinch cayenne pepper, or more to taste
- 1/2 cup heavy whipping cream
- 1 pound boneless rockfish filets, cut into 1-inch pieces
- 1 tablespoon chopped fresh tarragon
Quick BBQ Pork & Cheesy Potatoes
By Booper-2
CUT meat into 8 slices; pound to 1/2-inch thickness
- 1 lb. (450 g) pork tenderloin
- 1 Tbsp. oil
- 1 onion, cut in half, thinly sliced
- 1/2 cup Kraft Original BBQ Sauce
- 1/2 cup ketchup
- 1 clove garlic, minced
- 2 cups hot cooked mashed potatoes
- 1 cup Kraft Mozza-Cheddar Shredded Cheese
Suped-Up Traditional Chicken Noodle Soup
By Booper-2
Directions Cook's Note: If you like a slightly spicy soup use parsnips, for a sweeter soup use fennel
- Poached Chicken Breasts
- 6 pieces bone-in, skin-on chicken breast
- 1 leek, trimmed and quartered
- 1 onion, peeled and halved
- 2 ribs celery, quartered
- 1 large carrot, peeled and quartered on an angle
- 1 lemon, sliced
- Few sprigs fresh parsley
- Few sprigs fresh dill
- Few sprigs fresh thyme
- 1 large fresh bay leaf
- Super Chicken Noodle Soup
- 2 tablespoons extra-virgin olive oil
- 2 leeks, trimmed, sliced, soaked and dried
- 1 onion, quartered and very thinly sliced
- 3 to 4 small ribs celery and leafy tops, very thinly sliced on an angle
- 2 parsnips, julienned or 1 small bulb fennel, quartered and julienned, plus small handful fronds
- 2 large carrots, julienned
- Salt and finely ground black pepper or white pepper
- 2 1/2 to 3 quarts homemade chicken stock
- 2 pieces poached chicken breast, meat diced or shredded, about 2 to 2 1/2 cups white meat
- 12 ounces egg noodles
- 2 tablespoons butter
- Chopped fresh dill and parsley, for garnish
Pasta with Pesto Cream Sauce
By Booper-2
Preparation Instructions Cook pasta until al dente
- 3/4 cups Fresh Basil Leaves
- 1/2 cups Grated Parmesan Cheese
- 3 Tablespoons Pine Nuts
- 2 cloves Garlic, Peeled
- Salt And Pepper, to taste
- 1/3 cups Extra Virgin Olive Oil
- 1/2 cups Heavy Cream
- 2 Tablespoons Butter
- 1/4 cups Grated Parmesan (additional)
- 12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
- 2 whole Tomatoes, Diced
Pillsbury Spinach Dip Crescent Wreath™
By Booper-2
Heat oven to 375°F. Turn 10-oz custard cup upside down on center of ungreased large cookie sheet
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 box (9 oz) Green Giant® frozen chopped spinach
- 3/4 cup light sour cream
- 1/2 cup fat-free mayonnaise
- 2 tablespoons fat-free (skim) milk
- 1 tablespoon chopped green onion (1 medium)
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon dried dill weed
- 1/4 cup chopped red bell pepper
- 2 tablespoons chopped green onions (2 medium)
- 1 tablespoon chopped fresh parsley
- Green bell pepper, cut into holly leaves
- Small cherry tomatoes
Sun-dried Cranberry Mango Risotto Recipe
By Booper-2
Place first four ingredients in pot and bring to a boil; making sure sugar is fully dissolved
- 3/4 cup water
- 1/2 cup sugar
- 1/4 cup rice wine vinegar
- 1 star anise
- 1 mango, peeled, pitted, and cut into small dice
- 4 cups vegetable stock, hot
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 cup arborio rice
- 1/2 cup Riesling shopping
- 1 tbsp chives, finely chopped
- 2 tbsp grated romano cheese (optional)
- 2 tbsp sun-dried cranberries
Maple & Bourbon Brined Turkey
By Booper-2
In a large stockpot or container combine the hot water, kosher salt, bourbon, 3/4 cup of the maple syrup, brown sug...
- 1 10- to 12-pound turkey, thawed if frozen
- 5 quarts hot water
- 1-1/2 cups kosher salt (if using table salt, cut the amount down to 3/4 cup)
- 3/4 cup bourbon
- 1 cup pure maple syrup
- 1/2 cup brown sugar
- 1 onion, peeled and quartered through the root end
- 3 to 4 strips of orange peel
- 3 bay leaves, broken into pieces
- 2 tablespoons black peppercorns
- 1 tablespoon whole cloves
- 3 quarts ice
- 1 cup butter, melted, salt and freshly ground black pepper to taste
- Sprigs of fresh sage and thyme for garnish
- Orange wedges, lady apples, or kumquats for garnish
- Prepared turkey gravy for serving
- You’ll also need: Butcher’s twine (sometimes called kitchen twine)
- Prep 59 mins
- Cook 4 hrs 23 mins
- Ready in 5 hrs 22 mins
- Serves 8
- Use Oak, Pecan, Apple or Hickory for this recipe
Spinach Dip
By Booper-2
1. In large bowl, combine mayonnaise, sour cream, spinach, water chestnuts, green onions and soup mix, stirring wel...
- Directions for: Spinach Dip
- INGREDIENTS
- 1 cup (250 mL) mayonnaise
- 1 cup (250 mL) sour cream
- 1 pkg (approximately 10 oz/280 g) frozen spinach, drained and chopped
- 1 can (10 oz /284 mL) can water chestnuts, drained and chopped
- 1/4 cup (50 mL) green onions, sliced
- 1 pkg (1.4 oz/45 g) dried vegetable soup mix
- Crackers or bread, to serve
Mexican Monkey Bread
By Booper-2
HEAT oven to 350ºF. SPRAY 8x4-inch loaf pan with cooking spray
- 1 can (340 g) refrigerated biscuits, quartered, divided
- 2 Tbsp. non-hydrogenated margarine, melted
- 1-1/4 cups Kraft Tex Mex Shredded Cheese, divided
- 3/4 cup drained canned sliced jalapeño peppers, divided
- 1 tsp. parsley flakes, divided
- 1/4 cup Kraft Mozzarella Shredded Cheese