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Pico de Gallo

Pico de Gallo

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Dice up equal quantities of tomatoes and onions

  • 12 Roma tomatoes (slightly under ripe is fine)
  • 3 yellow or red onions
  • 2 cups fresh cilantro leaves
  • 2 to 3 jalapenos
  • 1 lime
  • Salt
4.6/5 (21 Votes)

Easy Stuffed Shrimp

Easy Stuffed Shrimp

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HEAT oven to 400°F. Toss shrimp with 2 Tbsp

  • 10 large uncooked shrimp (1/2 lb./225 g), peeled, deveined
  • 3 Tbsp. Kraft Zesty Italian Dressing, divided
  • 6 Ritz Crackers, crushed
  • 2 Tbsp. Kraft 100% Parmesan Grated Cheese
  • 1 Tbsp. chopped fresh parsley
  • 1 small clove garlic, minced
4.4/5 (7 Votes)

Stuffed Baked Potato Chili

Stuffed Baked Potato Chili

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Instructions Heat bacon drippings in large dutch oven over medium heat

  • 3 pounds bacon, crumbled and divided
  • 1/4 cup tablespoons reserved bacon drippings
  • 2 onions, chopped
  • 12 cloves garlic, minced
  • 2 pounds ground beef
  • 3 pounds Yukon gold potatoes, cut into bite-sized pieces
  • 32 ounces beef broth
  • 2 6-ounce tomato paste
  • 2 15-ounce cans fire roasted diced tomatoes
  • 2 cups shredded sharp cheddar cheese
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons hot sauce
  • sour cream or plain yogurt, additional shredded cheese and chopped chives for garnish
4.4/5 (9 Votes)

Asian Slaw

Asian Slaw

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Directions In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons minced ginger
  • 1 tablespoon minced garlic
  • 2 tablespoons brown sugar
  • 5 tablespoons soy sauce
  • 4 tablespoons mirin, or white wine
  • 1 teaspoon sesame oil
  • 1/4 cup rice wine vinegar
  • 1 cup thinly sliced napa cabbage
  • 1/2 cup thinly sliced green cabbage
  • 1 cup julienned carrots
  • 1/2 cup thinly sliced red onion
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup thinly sliced bok choy
  • 1/2 cup bean sprouts
  • 1/2 cup julienned snap peas
  • 1/2 cup julienned green onions
  • 15 wonton skins, fried
  • Peanuts, for garnish
4.4/5 (9 Votes)

Dragon's Breath Chili

Dragon's Breath Chili

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Add the bacon grease and butter to a large stockpot over high heat

  • 3 tablespoons bacon grease or canola oil
  • 2 tablespoons unsalted butter
  • 3 Anaheim chiles, roasted, peeled, chopped
  • 3 poblano chiles, roasted, peeled, chopped
  • 2 red bell peppers, diced
  • 2 jalapenos chiles, minced
  • 2 yellow onions, diced
  • 1 head garlic, minced
  • 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
  • 2 pounds ground beef, coarse grind
  • 1 pound bulk Italian sausage
  • 3 tablespoons chili powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • 2 teaspoons hot paprika
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 cups tomato sauce
  • 1 cup tomato paste
  • 12 ounces lager beer
  • 1 cup chicken stock
  • Two 15.5-ounce cans kidney beans, with juice
  • Two 15.5-ounce cans pinto beans, with juice
  • Double-Fried French Fries, for serving, recipe follows
  • Saltine crackers, for garnish
  • 1 bunch green onions, thinly sliced
  • 1 cup shredded Cheddar
  • (DOUBLE-FRIED FRENCH FRIES)
  • Four 4- to 5-inch-long russet potatoes
  • 8 cups canola oil
  • 1 tablespoon fine grain sea salt
  • 1 teaspoon freshly ground black pepper
4.7/5 (15 Votes)

Grands!® Chicken-Chile Bake

Grands!® Chicken-Chile Bake

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STIR together corn and cream cheese in large bowl

  • 1 can (14.75 oz) Green Giant® cream style sweet corn
  • 4 oz cream cheese, softened
  • 3 cups chopped cooked chicken
  • 1 can (4.5 oz) Old El Paso® chopped green chiles
  • 1/8 teaspoon chili powder, if desired
  • 2 cups shredded Cheddar cheese or Mexican cheese blend (8 oz)
  • 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
  • 1/2 cup sour cream, if desired
4.5/5 (17 Votes)

Beer Batter Fish Fillets

Beer Batter Fish Fillets

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In a large bowl, mix together flour, salt, baking powder, and dill

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon dried dill weed
  • 3/4 cup beer
  • 1/2 cup milk
  • 2 eggs
  • 2 pounds cod fillets
  • 2 quarts vegetable oil for frying
4.6/5 (7 Votes)

Buttery Lemon Parsley Noodles

Buttery Lemon Parsley Noodles

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Preparation Instructions Cook the noodles according to package instructions

  • 1 pound Pasta (fettuccine, Linguine, Angel Hair)
  • 4 Tablespoons Butter
  • 1/4 cups Finely Minced Parsley
  • 1 whole Lemon
  • Salt And Pepper, to taste
4.4/5 (43 Votes)

Thanksgiving Stuffing

Thanksgiving Stuffing

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Preparation Instructions Chop the cornbread and loaf of French bread up into 1-inch cubes

  • 1 whole Pan Of Cornbread (I Use My Cornbread Recipe)
  • 1 loaf French Bread, Somewhat Crusty
  • 1 stick Butter
  • 1 whole Medium Onion, Diced
  • 2 cups Celery, Chopped
  • 4 cups Low Sodium Chicken Broth
  • 1/2 teaspoons Dried Basil
  • 1/2 teaspoons Thyme
  • 2 teaspoons (to 3 Teaspoons) Fresh Rosemary, Chopped
  • 1/4 cups Fresh Parsley, Chopped
  • Salt To Taste
4.7/5 (12 Votes)

Sweet Mustard Chops Recipe

Sweet Mustard Chops Recipe

By

In a small bowl, combine the mayonnaise, brown sugar, mustard and seasoned salt

  • 1/2 cup mayonnaise
  • 1/4 cup packed brown sugar
  • 1/4 cup prepared mustard
  • 2 teaspoons seasoned salt
  • 1/3 cup red wine vinegar
  • 4 bone-in pork loin chops (1 inch thick and 8 ounces each)
4.6/5 (13 Votes)