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Recipes
Italian Appetizer Wedges
By Booper-2
Heat oven to 400°F. Remove pie crust from pouch; place flat on ungreased cookie sheet
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1/2 cup Progresso® Italian-style bread crumbs
- 1/3 cup chopped fresh basil
- 1/4 cup grated Romano cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup part-skim ricotta cheese
- 3 tablespoons extra-virgin or regular olive oil
- 3 plum (Roma) tomatoes, seeded, diced
- 1 Italian plum tomato, sliced, if desired
- 8 fresh basil leaves, if desired
Tuscan Pork Loin
By Booper-2
Directions: 1) Using kitchen twine, tie pork loin at 1-inch intervals to form a cylinder of uniform circumference
- Ingredients:
- Pork Loin:
- 1 center cut boneless pork loin (2-1/2 to 3 pounds)
- 1/4 cup + 1 tablespoon olive oil, divided use
- ! teaspoon finely grated lemon zest
- 1 tablespoon crushed dried sage
- 1 tablespoon crushed dried rosemary
- 2 teaspoon crushed dried thyme
- 1 tablespoon coarse garlic salt
- 2 teaspoons coarsely cracked black pepper
- 1/4 cup dry white vermouth
- 1 cup reduced sodium chicken stock
- 1 tablespoon instant-blend flour (i.e. Wondra.
Lemon Poppy Seed Puffs
By Booper-2
Heat oven to 375°F. In medium bowl, combine cream cheese, 1/2 cup of the sugar, 1 teaspoon of the lemon peel and...
- 1 (8-oz.) pkg. cream cheese, softened
- 1 1/4 cups sugar
- 2 teaspoons grated lemon peel
- 1 tablespoon lemon juice
- 2 tablespoons poppy seed
- 1 (16.3-oz.) can Pillsbury™ Grands!™ Refrigerated Buttermilk Biscuits
- 1/2 cup butter, melted
Smoked Chicken Cannelloni
By Booper-2
Preheat the oven to 350 degrees F
- (SMOKED CHICKEN)
- One 2 1/4- to 2 1/2-pound whole chicken, patted dry and set out for 15 minutes
- Kosher salt and freshly cracked black pepper
- 2 teaspoons granulated garlic
- 1 teaspoon smoked paprika
- (CREAMY ROASTED RED PEPPER SAUCE)
- 1 tablespoon olive oil
- 1/4 cup chopped yellow onion
- 2 cloves garlic, minced
- 12 ounces chopped roasted red pepper, drained
- 4 ounces chopped fire-roasted tomatoes, drained
- Kosher salt and freshly cracked black pepper
- 3/4 cup heavy cream
- Juice of 1/2 a lemon
- (CANNELLONI)
- One 8-ounce box cannelloni shells (12 shells), soaked in warm water for 2 minutes
- 1 pound whole milk ricotta cheese
- 4 ounces whipped cream cheese
- 1 1/3 cups grated Parmesan, plus more for garnish
- 1 large egg
- 3 grounds fresh nutmeg
- 1 1/2 ounces chopped spinach leaves (about 2 cups)
- 1/2 cup chopped fire-roasted tomatoes, drained
- Kosher salt and freshly cracked black pepper
- 1/4 cup coarsely ground panko breadcrumbs
MEXICAN CHORIZO + GARLIC SHRIMP BURGER
By Booper-2
To prepare the chorizo patties: Mix all the ingredients together until evenly combined
- Ingredients:
- ◾Fresh Mexican chorizo patty: adapted from Charcuterie ◾17.6 oz (500 grams) of ground pork shoulder, ideally 30% fat
- ◾2 cloves of garlic, grated
- ◾1 1/2 tsp of Mexican chili powder
- ◾1 1/2 tsp of sweet paprika
- ◾1 tsp of hot paprika, or cayenne powder
- ◾1 tsp of red wine vinegar
- ◾1 tsp of tequila
- ◾1 tsp of salt
- ◾1/2 tsp of freshly ground black pepper
- ◾1/2 tsp of dried oregano
- ◾1/4 tsp of ground cumin
- ◾Garlic shrimps/prawns: ◾8 large shrimps/prawns (2 for each burger), peeled and deveined
- ◾3 sprigs of fresh thyme leaves
- ◾1 clove of garlic, minced
- ◾1/2 tsp of extra virgin olive oil
- ◾1/3 tsp of salt
- ◾1/8 tsp of freshly ground black pepper
- ◾Paprika mayo: ◾3 tbsp of mayonnaise
- ◾1 tbsp of tomato paste
- ◾1 1/2 tsp of paprika
- ◾1 tsp of yellow mustard
- ◾Juice of 1 juicy lime
- ◾4 Sweet potato burger buns (recipe follows)
- ◾1/2 heaping cup of shredded manchego cheese
- ◾A few thin slices of tomatoes
- (SWEET POTATO BURGER BUN)
- Ingredients:
- ◾1/2 cup (137 grams) of whole milk
- ◾1 1/8 tsp of instant dry yeast, or active dry yeast
- ◾2 1/4 cups (354 grams) of bread flour
- ◾1/2 cup (125 grams) of baked sweet potato
- ◾3 tbsp (35 grams) of light brown sugar
- ◾3/4 tsp of salt
- ◾1/8 tsp of freshly grated nutmeg
- ◾1 large egg, separated
- ◾3 tbsp (42 grams) of unsalted butter, soften
- ◾Sea salt flakes and freshly thyme leaves to top
PHILLY Shrimp Cocktail Dip
By Booper-2
Combine sour cream and cream cheese together
- 1 tub (250 g) Philadelphia Cream Cheese Product
- 1/2 cup sour cream
- 3/4 lb. (340 g) cooked cleaned large shrimp, chopped
- 3/4 cup Kraft Cocktail Sauce
- 1 teaspoon tabasco sauce
- 1/4 cup Kraft 100% Parmesan Finely Shredded Cheese
- 2 green onions, sliced
- Christie Wheat Thins Crackers
Truffle Cream Sauce
By Booper-2
Whisk the eggs yolks with 1 teaspoon water in a mixing bowl
- 5 egg yolks, at room temperature
- 4 cups canola oil
- Juice of 1 1/2 lemons
- 2 ounces truffle oil
- 1 1/4 tablespoons salt
- 1/2 tablespoon pepper
- French fries, for serving
- Grated Parmesan, for serving
Chicken 'n' Hash Brown Bake Recipe
By Booper-2
Spread potatoes in an ungreased 13-in
- 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups diced cooked chicken
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 cup (8 ounces) Daisy Brand Sour Cream
- 2 cups chicken broth or stock
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 2 teaspoons chicken bouillon granules
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped sweet red pepper
- 1 garlic clove, minced
- Paprika
- 1/4 cup sliced almonds
Three Cheese Chile Relleno with Pico de Gallo
By Booper-2
Directions (THREE CHEESE CHILE RILLENO) 1
- (THREE CHEESE CHILE RILLENO)
- 2 tablespoons (30 mL) shallots, finely chopped
- 6 jalapenos
- 4 slices bacon, cooked and finely chopped
- 1/4 cup (60 mL) 3-year-old Canadian Cheddar, grated
- 1/4 cup (60 mL) Canadian Mozzarella, grated
- 2 tablespoons (30 mL) Canadian ricotta
- 1/4 cup (60 mL) flour
- 1 egg, beaten
- 1 cup (250 mL) breadcrumbs
- 2 cups (500 mL) oil for frying, plus 1 teaspoon (5 mL)
- (PICO DE GALLO)
- 1 tablespoon (15 mL) shallots, finely chopped
- 1 tablespoon jalapeno, finely chopped
- 1 tomato, finely chopped
- 1 tablespoon (15 mL) lime juice
- salt, to taste
Nacho Dip
By Booper-2
Great as a dip or as a filling for enchiladas or burritos
- 8 ounces cream cheese
- 8 ounces sour cream
- 1 (16 ounce) can refried beans
- 1 (1 1/4 ounce) package taco seasoning
- 1/4 cup salsa
- 3 cups Mexican blend cheese, grated