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Recipes
Chicken Caesar Pitas
By Booper-2
Preheat oven to 350 degrees F (175 degrees C)
- 1 pound skinless, boneless chicken breast halves
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 slices bread, cut into 1/2 inch cubes
- butter flavored cooking spray
- 1 teaspoon garlic salt
- 1 teaspoon dried parsley
- 1/2 pound bacon
- 1 large head romaine lettuce leaves, torn into bite size pieces
- 1 (8 ounce) bottle bottled Caesar salad dressing
- freshly grated Parmesan cheese to taste
- salt and black pepper to taste
- 1 (10 ounce) package (6-inch) pocket pita bread, halved
Spinach Wrapped Chicken with Lemon Risotto and Feta Cheese Salsa Verde
By Booper-2
For the vermouth onion broth: Sear the onions in a large pot over medium-high heat
- (SALT VERMOUTH ONION BROTH)
- 3 onions, halved
- 1 bottle vermouth
- 2 bay leaves
- A couple sprigs fresh thyme
- Salt
- (CHICKEN)
- 1 bag spinach leaves
- 4 boneless skinless chicken breasts
- Salt
- 1 1/2 lemons, juiced
- (FETA CHEESE SALSA VERDE)
- 1 cup spinach
- 1 cup fresh basil leaves
- 1 cup fresh flat-leaf parsley leaves
- 1/4 cup fresh mint leaves
- 1 shallot
- 2 cups extra-virgin olive oil
- 2 lemons, zested and juiced
- 4 ounces feta cheese
- Salt
- (LEMON RISOTTO)
- 1 onion, chopped
- 1 leek, chopped
- 1 cup aborio rice
- 1/2 bottle white wine
- 8 cups chicken stock
- 2 tablespoons butter
- 1 cup grated Parmesan
- 2 lemons, zested
- Salt
Chicago Steakhouse Sandwich
By Booper-2
Directions For the steak: Heat a cast-iron skillet over high heat until very hot
- One 20-ounce boneless rib eye steak
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon crushed red pepper
- Three 10-ounce bags fresh spinach, washed and stemmed
- Kosher salt and freshly ground black pepper
- (BUTTERMILK BLUE CHEESE DRESSING)
- 2 tablespoons crumbled blue cheese
- 1/2 cup buttermilk
- 1 cup mayonnaise
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon minced fresh dill
- 1/8 teaspoon ground black pepper
- 1 fresh loaf crispy French bread, cut into 8-inch segments, buttered and grilled
- 1 fresh loaf crispy French bread
Rudolph cake decorations
By Booper-2
Make sure you have lots of little Rudolphs to brighten up your baking this Christmas by using this clever how-to-...
- (INGREDIANTS)
- 220 g chocolate fondant
- 30 g modelling paste
- 10 g black fondant
- 10 g red fondant
- 5 g orange fondant
- 2 g green modelling paste
- Black sugar pearls
- 2 spaghetti strands (uncooked)
- (EQUIPMENT)
- Rolling Pin
- Small clean paint brush
- 55 mm snowflake cutter
- Ball tool or cocktail stick
- PME scallop/smile tool(optional)
- Drying sponge or greaseproof paper
Stuffed Shells
By Booper-2
HEAT oven to 400°F. MIX spinach, cottage cheese, 1/2 cup mozzarella, peppers, egg white and oregano until blende...
- 1 pkg. (300 g) frozen chopped spinach, thawed, well drained
- 1 container (500 g) low-fat cottage cheese
- 1 cup Kraft Part Skim Mozzarella Shredded Cheese, divided
- 1 red pepper, chopped
- 1 egg white
- 1 tsp. dried oregano leaves
- 20 cooked jumbo pasta shells, cooled
- 1 jar (700 mL) pasta sauce
Steak Tortillas Recipe
By Booper-2
In a large nonstick skillet, saute steak and onion for 1 minute
- 2 cups thinly sliced cooked beef ribeye or sirloin steak (about 3/4 pound)
- 1 small onion, chopped
- 1/4 cup salsa
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1-1/2 teaspoons all-purpose flour
- 1/2 cup cold water
- 6 flour tortillas (8 inches), warmed
- Shredded cheese, chopped lettuce and tomatoes and additional salsa, optional
Singapore Noodles recipe - Canadian Living
By Booper-2
In bowl, stir together pork, 2 tsp of the soy sauce, the sesame oil, pinch of the salt and the pepper
- Prep time30 minutes
- Total time50 minutes
- Portion size4 to 6 servings
- 225 g 225gpork tenderloin, trimmed and sliced in thin strips
- 2 tbsp 2tbspsodium-reduced soy sauce
- 1 tsp 1tspsesame oil
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsppepper
- 280 g 280gdried rice vermicelli, (about 1/32-inch/1 mm thick)
- boiling water
- 4 tsp 4tspvegetable oil
- 2 2eggeggs, lightly beaten
- 225 g 225gjumbo shrimp, (21 to 24 count), peeled and deveined
- 1 1small onion, thinly sliced
- 1 1half sweet red peppersweet red peppers, thinly sliced
- 2 2cloves garlic, minced
- 2 2green oniongreen onions, cut in 1-1/2-inch (4 cm) lengths
- 2 tsp 2tspcurry powder
- 1 tsp 1tspturmeric
- 1 tsp 1tspgranulated sugar
- 2 cups 2cups bean sprouts
Gordon Ramsay's Ultimate Cookery Course
By Booper-2
Makes 8 small cakes 3 kaffir lime leaves, finely chopped (rehydrated for 5 minutes in boiling water if dried) s, ...
- 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
Seafood Pizza
By Booper-2
Making your own pizza dough is simple, if time consuming, but so rewarding
- PIZZA DOUGH:
- 1 package regular active dry yeast
- 1/2 cup warm water (105°F to 115°F)
- 1 1/4 to 1 1/2 cups Gold Medal® all-purpose flour
- 1 teaspoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- TOPPINGS:
- 12 uncooked medium fresh shrimp, in shells
- 1 cup pizza sauce
- 1 cup shredded mozzarella cheese, about 4 ounces
- 1/2 cup shredded provolone cheese, about 2 ounces
- 8 anchovy fillets in oil
- 1/2 pound bay scallops
- 1/2 cup fresh basil leaves, chopped
- 1/2 teaspoon pepper
- 4 cloves garlic, finely chopped
Rachael Ray: Cuban Surf And Turf
By Booper-2
Yields: 2 servings as a main course or 4 as an appetizer Preparation Heat a large skillet over medium-high heat w...
- Share:
- 1/4 cup extra-virgin olive oil (EVOO), divided
- 3 tablespoons (3 palmfuls) cumin
- 3 tablespoons (3 palmfuls) sweet paprika
- 1 teaspoon cayenne pepper
- Zest and juice of 2 limes, divided
- Zest and juice of 1 orange, divided
- Salt and black pepper
- 1 pork tenderloin, cut into 3/4-inch medallions, 16 pieces
- 16 large shrimp, peeled, deveined and butterflied
- 2 tablespoon hot sauce, optional
- 1/4 cup (about a handful) cilantro leaves, roughly chopped