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Recipes
Smoked Pork Carolina Style
By Booper-2
** I'm changing my description to dedicate this recipe to my doctor, Dr
- 4 lbs boneless pork shoulder
- 12 -15 buns, split and buttered
- 3 cups cider vinegar
- 1 cup catsup
- 2 teaspoons salt
- 1 teaspoon ground red pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons sugar
- 1 cup water
French "Peasant" Beets
By Booper-2
1. Scrub and peel the beets
- 4-6 Beets with greens (I like a mixture of golden and red beets)
- 1 bunch Swiss chard
- 3 tablespoons butter
- 1 shallot
- Salt
- Freshly Ground Pepper
- 2 tablespoons white wine (Muscadet is my preference)
- 2 tablespoons water
- .5 pounds Bucheron Cheese (room temperature)
- Crusty peasant style bread (warmed in oven
Chipotle Chicken Pizza
By Booper-2
Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet
- 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
- 1 cup Old El Paso® Thick 'n Chunky mild salsa
- 1/2 to 1 chipotle chile in adobo sauce, finely chopped (from 7-oz can)
- 1 package (5 oz) refrigerated cooked Southwestern-style chicken breast strips
- 1/4 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1 1/2 cups shredded Mexican cheese blend (6 oz)
Calzones
By Booper-2
Preparation Instructions Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw
- 16 whole Frozen, Unrisen Dinner Rolls (I Use Rhodes) Note: Can Also Use Frozen Bread Loaves.
- 1 Tablespoon Butter
- 1 whole Medium Onion, Diced
- 1 pound Breakfast Or Italian Sausage
- 1/2 teaspoons Italian Seasoning
- 1/4 teaspoons Red Pepper Flakes
- 15 ounces, fluid Whole Milk Ricotta Cheese
- 1/2 cups Grated Parmesan Cheese
- 1-1/2 cup Grated Mozzarella Cheese
- 2 whole Eggs
- 1/2 teaspoons Salt
- Black Pepper To Taste
- 2 Tablespoons Chopped Fresh Parsley
- Marinara Sauce, For Serving
- 1 whole Egg Beaten
Spring Green Risotto With Artichokes
By Booper-2
Directions Heat the olive oil and butter in a medium saucepan over medium heat
- 1 1/2 tablespoons good olive oil
- 1 1/2 tablespoons unsalted butter
- 3 cups chopped leeks, white and light green parts (2 leeks)
- 1 cup chopped fennel
- 1 1/2 cups Arborio rice
- 2/3 cup dry white wine
- 4 to 5 cups simmering chicken (or vegetable) stock or preferably homemade
- 1 pound thin asparagus
- 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
- 8 ounces frozen artichoke hearts, defrosted
- 1 tablespoon freshly grated lemon zest (2 lemons)
- Kosher salt and freshly ground black pepper
- 1/3 cup mascarpone cheese, preferably Italian
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons minced fresh chives, plus extra for serving
Queso Taco Pasta Bake
By Booper-2
1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 1/4 cup butter
- 1/4 cup Gold Medal™ all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
- 1 1/2 cups shredded Cheddar cheese (6 oz)
- 1 pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce
- 1 cup finely chopped onion (2 medium)
- 1 lb lean (about 80%) ground beef
- 1 tablespoon ground cumin
- 1 cup Old El Paso™ Thick ‘n Chunky salsa
- 1 box (1 lb) rotini pasta
- 1 cup shredded Mexican cheese blend (4 oz)
Stromboli with Olives, Sun-Dried Tomatoes, Ham, Salami, and Cheese
By Booper-2
Serious Heat Don't worry if your braiding isn't perfect, the stromboli will only look more "rustic" and homemade
- 1/3 cup flavorful, mixed, pitted olives
- 1 tablespoon capers, drained
- 1/3 cup oil packed sun-dried tomatoes, drained and finely chopped
- 1 (16 ounce) ball pizza dough, at room temperature
- 8 to 10 slices salami (about 4 ounces)
- 8 to 10 slices provolone dolce (about 4 ounces)
- 8 slices cured ham (about 4 ounces)
- 1 (4 ounce) ball fresh mozzarella, cut into slices
- 8 fresh basil leaves
- 1 egg
- 3 tablespoons sesame seeds
Baked Shrimp Scampi
By Booper-2
Directions Preheat the oven to 425 degrees F
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
How to Pack the Perfect Salad in a Jar
By Booper-2
Instructions 1. Salad Dressing: Pour 1 to 4 tablespoons of your favorite salad dressing in the bottom of the jar
- Wide-mouth canning jars with tight-fitting lids:
- How to Pack the Perfect Salad in a Jar
- Makes 1 salad
- What You Need
- Ingredients
- 1-4 tablespoons salad dressing
- Mix of raw and cooked vegetables, fresh and dried fruit, nuts, cheese, and other salad ingredients
- Salad greens
- Equipment
- pint jars for side salads, quart jars for individual meal-sized salads, 2-quart jars (or larger) for multiple servings
- Large bowl, to serve.
Coney Sauce
By Booper-2
I got this recipe from a person who worked in a Coney island restaurant
- 1 onion minced
- 2 pounds of ground beef
- 2 cups tomato sauce
- 3 tsp ground black pepper
- 1 tsp ginger
- 3 tsp chili pepper
- 1 tsp cumin
- 1 to 2 cups Italian bread crumbs