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Recipes
Stuffed Shrimp Recipe
By Booper-2
In a small bowl, combine the cream cheese, horseradish and Parmesan cheese until blended
- 4 ounces PHILADELPHIA® Cream Cheese, softened
- 4-1/2 teaspoons prepared horseradish
- 1 tablespoon grated Parmesan cheese
- 1 pound cooked large shrimp, peeled and deveined
- Minced fresh parsley
- Seafood cocktail sauce, optional
Grilled Blueberry Cheesecake Mini Pies
By Booper-2
1 Heat gas or charcoal grill for indirect cooking
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1 package (8 oz) cream cheese, softened
- 1 teaspoon cornstarch
- 1/3 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla
- 1/4 cup whipping cream
- 1/3 cup fresh or frozen blueberries
- Sweetened whipped cream, if desired
- Additional fresh blueberries, if desired
Kung Pao Chicken
By Booper-2
Recipe by Daring Gourmet
- 3 tablespoons peanut or vegetable oil
- 6-10 dried hot red chili peppers (or less according to heat preference), seeded and membranes removed (gloves recommended)
- 1 1/2 pounds chicken breast, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 1/2 teaspoons fresh ginger, minced
- 3/4 cup dry roasted peanuts
- 1 bunch green onions (about 6 green onions)
- (Marinade)
- 1 1/2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine or sherry
- 3/4 teaspoon cornstarch
- (Sauce)
- 1/4 cup black Chinese vinegar or dark balsamic vinegar
- 3 tablespoons soy sauce
- 1 1/2 tablespoons toasted sesame oil
- 3 tablespoons white sugar
- 2 tablespoons hoisin sauce
- 2 teaspoons cornstarch
Roasted Garlic Clove Chicken
By Booper-2
Directions Preheat the oven to 350 degrees F
- 8 chicken thighs
- Kosher salt and freshly ground black pepper
- 1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 teaspoons herbes de Provence
- 1 teaspoon flour
- 1/4 cup chicken stock
- 1/2 lemon, juiced
- Bread, for serving
Chicken Parmesan with Linguine and Broccoli
By Booper-2
Dip chicken in milk then in grated topping, turning to evenly coat both sides of each breast
- 4 small boneless skinless chicken breast halves(1 lb.)
- 2 Tbsp. fat-free milk
- 1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping
- 2 Tbsp. olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz.) tomato sauce
- 1/2 lb. fresh mushrooms, sliced
- 1/2 tsp. black pepper
- 1/4 lb. linguine, uncooked
- 1 pkg. (16 oz.) frozen broccoli cuts, thawed
- 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
One Pot Cheesy Pasta And Sausage
By Booper-2
Combine remaining ingredients in a large (12") braising pan or dutch oven over medium high heat
- 3 cups halved grape tomatoes, divided
- 1 large onion, sliced
- 1 pound smoked Italian sausage links,
- precooked(sliced into coins)
- 20-30 basil leaves, divided
- 4 garlic cloves, sliced
- 1 pound dry linguine
- 11/2 cups water
- 1 cup shredded parmesan cheese
- Reserve (set aside) 1 cup halved tomatoes, 10 basil leaves and cheese.
Lasagna Cupcakes
By Booper-2
As prepared by Girl Who Ate Everything, March 31, 2011
- 1/3 pound ground beef or Jimmy Dean ground sausage.
- Salt and pepper
- 24 wonton wrappers or eggroll wrappers.
- 1 3/4 cups Parmesan cheese, grated
- 1 3/4 cups mozzarella cheese, shredded
- 3/4 cup ricotta cheese
- 1 cup Muir Glen™ pasta sauce or Ragu meat flavored sauce
- Basil for garnish (optional)
Spicy Pickled Asparagus Spears
By Booper-2
Picture is from flamingomusings
- 9 pounds asparagus, (about 9 bunches)
- 36 sprigs fresh dill
- 16 cloves garlic
- 8 teaspoons mustard seeds
- 5 cups white vinegar
- 8 cups water
- 4 teaspoons cayenne pepper
- 8 jalapenos cut in half leave seeds in.
- 2/3 cups pickling salt
Fresh Walleye with Garlic Wine Sauce
By Booper-2
Directions Season both sides of the walleye with salt and freshly ground black pepper
- 1 (6 to 8-ounce) walleye fillet
- Salt and freshly ground black pepper
- Flour, for dredging
- 2 tablespoons butter
- 1 -ounce sliced white mushrooms
- 1 -ounce diced tomatoes
- Garlic Wine Sauce, recipe follows
- 6 ounces linguini, cooked
- Lemon wedges, for garnish
Pesto Cheese 'n Chicken Bundles
By Booper-2
Heat oven to 375°F. Cut each rectangle in half crosswise to make 8 pieces; press each to form 4-inch square
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/3 cup reduced-fat cream cheese with roasted garlic (from 8-oz container)
- 1/4 cup basil pesto
- 1 tablespoon jalapeño or hot pepper jelly
- 1/2 cup Progresso® Italian style bread crumbs
- 2 cups cubed cooked chicken
- 3 tablespoons crumbled feta cheese
- 1 to 2 tablespoons water