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Recipes
Calgary Stampede Ribs Recipe
By Booper-2
Rub ribs with garlic; place in a shallow roasting pan
- BARBECUE SAUCE:
- 4 pounds pork baby back ribs, cut into serving-size pieces
- 3 garlic cloves, minced
- 1 tablespoon sugar
- 1 tablespoon paprika
- 2 teaspoons each salt, pepper, chili powder and ground cumin
- 1 small onion, finely chopped
- 2 tablespoons butter
- 1 cup ketchup
- 1/4 cup packed brown sugar
- 3 tablespoons lemon juice
- 3 tablespoons Worcestershire sauce
- 2 tablespoons cider vinegar
- 1-1/2 teaspoons ground mustard
- 1 teaspoon celery seed
- 1/8 teaspoon cayenne pepper
Chick-n-Broccoli Pot Pies
By Booper-2
Heat oven to 375°F. Separate dough into 10 biscuits
- 1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
- 2/3 cup shredded Cheddar or American cheese
- 2/3 cup crisp rice cereal
- 2 cups Green Giant® frozen broccoli cuts, thawed
- 1 cup cubed cooked chicken or turkey
- 1 can (10 3/4 oz) reduced-sodium condensed cream of chicken or mushroom soup
- 1/3 cup slivered or sliced almonds
Southwestern Backyard Burgers Recipe
By Booper-2
In a large bowl, combine the first eight ingredients
- 1 can (4 ounces) chopped green chilies
- 1/4 cup Worcestershire sauce
- 1/2 teaspoon hickory liquid smoke, optional
- 1/2 cup crushed butter-flavored crackers (about 12 crackers)
- 4-1/2 teaspoons chili powder
- 3 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds ground beef X Enhance the Flavor With Johnsonville Italian Sausage. Save Now >
- 1/2 pound bulk pork sausage
- 8 slices pepper jack cheese
- 8 sesame seed hamburger buns, split
- Lettuce leaves and tomato slices
- Toppings of your choice
Spinach Artichoke Cups
By Booper-2
Preheat oven to 375 degrees F
- 4 oz. cream cheese, softened
- 1/4 c. sour cream
- 1 1/2 c. shredded mozzarella
- 1/4 c. Parmesan cheese
- 1 c. canned artichoke hearts, drained and chopped
- 1 (10) oz. package frozen spinach, drained and chopped
- 2 cloves garlic, minced
- kosher salt
- Freshly ground black pepper
- 1 tube crescent dough
Carbonara
By Booper-2
Bring a large pot of water to boil for pasta
- 3 About 3 tablespoons olive oil
- 1/3 pound pancetta or guanciale, small dice
- 5 to 6 cloves garlic, chopped
- 1/2 cup dry white wine
- 3 large egg yolks
- Salt and pepper
- 1 pound pasta such as linguine, spaghetti or egg tagliatelle
- Grated Pecorino Romano and Parmigiano-Reggiano
- 1/2 cup flat-leaf parsley, finely chopped
Lemon Curd Tartlets Recipe
By Booper-2
In a double boiler over medium heat, whisk the eggs, sugar, lemon juice and peel until blended
- 3 eggs
- 1 cup sugar
- 1/2 cup lemon juice
- 1 tablespoon grated lemon peel
- 1/4 cup butter, cubed
- 1 package (1.9 ounces) frozen miniature phyllo tart shells, thawed
- Fresh raspberries, mint leaves and/or sweetened whipped cream, optional
Chicken And Pesto Stuffed Shells
By Booper-2
Preheat oven to 375. Lightly spray a 9x13-inch pan with cooking spray
- 2 cups cooked, chopped chicken (1/2 rotisserie chicken)
- 15 oz ricotta cheese
- 1/3 cup pesto
- 2 cups shredded mozzarella, divided
- 1/2 tsp garlic powder
- 1 tsp dried basil
- 1 jar spaghetti sauce
- 22 jumbo shells.
Holiday Cake Roll
By Booper-2
Heat oven to 400ºF. Spray 15x10x1-inch pan with cooking spray
- 1/3 cup icing sugar, divided
- 4 eggs, separated
- 3/4 cup granulated sugar, divided
- 1 tsp. vanilla
- 3/4 cup flour
- 1/2 tsp. Magic Baking Powder
- 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, divided
- 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
- 2 cups thawed Cool Whip Whipped Topping, divided
- 1/2 cup fresh raspberries
- 1/4 cup fresh mint leaves
Italian Rice Balls (Arancini)
By Booper-2
When you have leftover risotto, make these delectable meat and cheese stuffed rice balls
- Rice Mixture
- 1/2 recipe of Risotto Milanese (cold)
- 1 egg
- 2 tbsp. grated Parmesan cheese
- Meat Filling
- 1/2 ounce dried mushrooms
- 2 tbsp. butter
- 1/2 small onion, finely chopped
- 3 to 4 ounces ground pork
- 1 ounce diced prosciutto
- Pinch dried oregano
- Salt and freshly ground pepper, to taste
- 1/2 (14-ounce) can diced tomatoes
- 1 to 2 tbsp. chicken stock
- 1 tbsp. chopped fresh parsley
- Tomato Sauce
- 2 tbsp. olive oil
- 1 garlic clove, sliced
- 1/2 (680ml) jar pureed tomatoes (passata)
- 1 tbsp. chopped basil
- Assembly
- 1 cup all-purpose flour
- 2 eggs
- 2 cups bread crumbs
- Salt and freshly ground pepper, to taste
- 2 to 3 ounces mozzarella cut into 1/2-inch cubes
- Vegetable oil, as needed, for frying
Chicken Burrito Bowl
By Booper-2
Preparation Instructions For the marinade combine tomato puree, chipotle pepper seasoning, honey, vinegar, oil and...
- FOR THE CHICKEN MARINADE:
- 3 ounces, weight Tomato Puree
- 1 Tablespoon Chipolte Pepper Seasoning
- 1/4 cups Honey
- 2 Tablespoons Vinegar
- 1/4 cups Oil
- 1 pinch Salt
- 2 pounds Boneless, Skinless Chicken Thighs Or Breasts (Cut Into Bite Size Pieces)
- FOR THE SALAD:
- 1 cup Uncooked Brown Rice
- 2-1/2 cups Water
- 1 bunch Cilantro (Stems Taken Off And Leafs Chopped)
- 2 whole Limes, Juiced
- 1/2 cups Red Onion, Finely Diced
- 1 whole Large Tomato, Diced
- 8 ounces, weight Corn (Rinsed And Drained)
- 1/4 cups Extra Virgin Olive Oil
- 3 Tablespoons Red Wine Vinegar
- 16 ounces, weight Canned Black Beans, Rinsed And Drained
- 8 ounces, weight White Cheddar Cheese, Shredded
- 1 Tablespoon Sour Cream (Garnish)