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Chicken Cordon Bleu

Chicken Cordon Bleu

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Directions Preheat oven to 350 degrees F

  • 6 (10-ounce) chicken breasts, pounded out to 1/2-inch in thickness
  • 12 ounces thin-sliced ham
  • 6 ounces Gruyere cheese
  • (BREADING)
  • 3 cups all-purpose flour
  • 2 cups wheat flour
  • 1 cup rice flour
  • 2 cups ground bread crumbs (biscuit crumbs preferred)
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon paprika
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon cayenne pepper
  • (EGG WASH)
  • 6 eggs, well beaten
  • (HOLLANDAISE SAUCE)
  • 4 egg yolks
  • Pinch fine salt
  • Pinch white pepper
  • Pinch paprika
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon hot sauce
  • 1 pound clarified butter, warmed until soft
  • Oil, enough for deep-frying
4.3/5 (7 Votes)

Lemon Ricotta Pasta with Seared Scallops

Lemon Ricotta Pasta with Seared Scallops

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This Lemon Ricotta Pasta with Seared Scallops tastes like you've spent all day in the kitchen, but is quick and eas...

  • 1 box pappardelle or fettuccine pasta
  • 12 large fresh sea scallops
  • 4 tablespoons good-quality olive oil, divided
  • 1 tablespoon butter
  • Zest of 1 lemon
  • 1/4 cup lemon juice
  • 1 1/2 cups fresh green peas, shelled and blanched
  • 4 tablespoons fresh thyme, minced (If you have lemon thyme, it is preferred.)
  • Sea salt and freshly ground black pepper, to taste
  • 1 (475 gram) container ricotta cheese
4.3/5 (27 Votes)

Mushroom-Stuffed Pork Tenderloin

Mushroom-Stuffed Pork Tenderloin

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Directions Heat 2 tablespoons olive oil in a large skillet over medium heat

  • 5 tablespoons extra-virgin olive oil, plus more for brushing
  • 4 slices bacon, chopped
  • 8 ounces cremini mushrooms, thinly sliced
  • Kosher salt and freshly ground pepper
  • 1 clove garlic, finely chopped
  • 1 tablespoon breadcrumbs
  • 1/2 cup chopped fresh parsley
  • 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
  • 1/2 teaspoon grated lemon zest
4.4/5 (7 Votes)

Savory Scones

Savory Scones

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Preheat the convection oven to 350 degrees F

  • 22 22 22 ounces all-purpose flour, sifted
  • 1 1 1 teaspoon salt
  • 1 1 1 tablespoon baking powder
  • 6 6 6 ounces frozen butter
  • 4 4 4 ounces blue cheese crumbs
  • 3 3 3 ounces chopped fresh spinach
  • 2 2 2 tablespoons chopped fresh parsley leaves
  • 3 3 3 ounces chopped green onion
  • 3 3 3 eggs, beaten
  • 2 to 3 2 to 3 3 cups buttermilk, divided
4.4/5 (16 Votes)

Fiesta Stuffed Pasta Shells

Fiesta Stuffed Pasta Shells

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HEAT oven to 350ºF. HEAT oil in large skillet on medium-high heat

  • 1 Tbsp. oil
  • 1 red pepper, chopped
  • 1/2 cup chopped red onions
  • 2 cups chopped cooked chicken
  • 1 cup canned refried beans
  • 2 Tbsp. taco seasoning mix
  • 2 cups Kraft Tex Mex Shredded Cheese, divided
  • 24 jumbo pasta shells, cooked
  • 2 cups pasta sauce
  • 1 cup salsa
  • 2 green onions, thinly sliced
4.6/5 (30 Votes)

One-Pot Chicken Provençal

One-Pot Chicken Provençal

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Season the chicken with salt, pepper and Herbes de Provence

  • 1 bone in, skin on chicken, quartered (2 pieces of breast and wing, 2 thighs attached to drummer)
  • Salt and pepper
  • 2 teaspoons dried Herbes de Provence
  • 3 tablespoons olive oil
  • 1 small bulb fennel, chopped
  • 1 onion, chopped
  • 1 rib of celery, chopped
  • 2 to 3 large cloves garlic, chopped
  • 1 large fresh bay leaf
  • 2 tablespoons thyme, chopped
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • A pinch saffron threads, optional but recommended
  • 1 14-ounce can diced tomatoes or 2 large tomatoes, peeled and chopped
  • Baguette or other crusty bread
4.6/5 (9 Votes)

Winger's Sticky Fingers

Winger's Sticky Fingers

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Instructions Preheat oven to 425 and grease a baking sheet with cooking spray

  • 3-4 chicken breasts, pounded to 1/2 inch thickness
  • 1/2 cup flour
  • 3 eggs + 2 tablespoons water
  • 1 cup panko bread crumbs
  • (SAUCE)
  • 1 1/2 cups brown sugar
  • 1/3 cup Frank's hot sauce (it can be original or buffalo flavor)
  • 1/2 teaspoon garlic powder
  • 2 tablespoons water
5/5 (6 Votes)

Stuffed Ribs

Stuffed Ribs

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Combine 1 teaspoon poultry seasoning, garlic salt, and 1/4 teaspoon black pepper

  • 1 teaspoon poultry seasoning
  • 1 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 2 (2 pound) slabs baby back pork ribs
  • 8 cups day-old bread cubes
  • 1 celery, diced
  • 1/2 cup minced onion
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons poultry seasoning
  • 1 cup chicken broth
4.8/5 (4 Votes)

Beer Battered Fish Tacos with Mango Margarita Salsa

Beer Battered Fish Tacos with Mango Margarita Salsa

By

In a bowl, combine the flour, garlic powder, onion powder, smoked pap, salt and chili powder and whisk to combine

  • Ingredients:
  • Yield: serves 4
  • Total Time: 1 hour
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon chipotle chili pepper
  • 10 ounces your favorite beer
  • 1/4 cup canola, vegetable or olive oil
  • 4 (4-ounce, at least) fresh or thawed cod filets
  • 1 head napa cabbage, chopped
  • 1 lime, juiced
  • 4-inch flour tortillas
  • mango margarita salsa
  • 1 mango, chopped
  • 1/4 onion, diced
  • 1/2 jalapeño, seeded and diced
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, juiced and zest freshly grated
  • 1 1/2 teaspoons silver tequila
  • 1/4 teaspoon salt
  • 1 pinch of sugar
  • jalapeño crema
  • 1/2 cup sour cream
  • 1/2 jalapeño pepper, seeded and diced
  • 1 lime, juiced and zest freshly grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
4.3/5 (4 Votes)

PHILLY Shrimp Cocktail Dip

PHILLY Shrimp Cocktail Dip

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SPREAD cream cheese spread onto bottom of 9-inch pie plate

  • 1 tub (250 g) Philadelphia Cream Cheese Spread
  • 3/4 lb. (340 g) cooked cleaned large shrimp, chopped
  • 3/4 cup Kraft Cocktail Sauce
  • 1/4 cup Kraft 100% Parmesan Finely Shredded Cheese
  • 2 green onions, sliced
  • Christie Wheat Thins Crackers
4.4/5 (15 Votes)