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Recipes
Pork Wellington with Louis D’Or Cheese and Beet Sauce
By Booper-2
In a large skillet over high heat, melt 2 tsp (10 ml) butter and sear pork tenderloins on all sides
- Important:
- Course
- Main Dishes
- Prep. Time
- 45 45 45 mins
- Cooking Time
- 50 50 1 mins - 1 hr
- Yields
- 8 8 8 servings
- 2 2 2 tsp (10 mL) butter
- 1 1 1 tsp (5 mL) butter
- 2 2 1 pork tenderloins, 1 lb (450 g) each
- 1 1 1 bag (150 g) baby spinach
- 1 1 1 French shallot, chopped
- 1 1 1 cup (250 mL) beet juice
- 1 1 1 cup (250 mL) demi-glace sauce
- to and freshly ground pepper, to taste
- 1 1 1 lb (450 g) store-bought puff pastry
- 1 1 1 tbsp (15 mL) old-fashioned mustard
- 1 1 1 tbsp (15 mL) fresh thyme, chopped
- 6 6 18 oz (180 g) Louis D’or 18 months cheese, grated
- 1 1 1 egg, beaten and diluted with a bit of water
- Tips
- to to the pork Wellington, all ingredients must be cold to avoid heating up the pastry before baking and to reduce the risk of bacterial contamination.
- (Hosting tip)
- to 45 Wellington and beet sauce can be prepared in advance and reserved in the refrigerator until ready to be cooked. Cook the pork Wellington for 45 minutes and heat the sauce over low heat.
- Cheese alternatives: Canadian Swiss cheese, Gouda.
Cheddar rösti
By Booper-2
In a bowl, mix vegetables, chives,eggs and Cheddar
- 4 cups (1 L) potatoes, grated or julienned
- 1/2 cup (125 mL) carrots, grated or julienned
- 1 cup (250 mL) zucchini, grated or julienned
- 1/2 cup (125 mL) red bell pepper, cut into thin strips
- 2 eggs beaten
- 2 tbsp (30 mL) fresh chives, chopped
- 1 1/4 cups (310 mL) Canadian Mild Cheddar, grated
- 1/2 tsp (2 mL) mild or spicy smoked paprika
- Salt
- Freshly ground pepper
- 2 tbsp (30 mL) butter
Grands!® Easy Taco Melts
By Booper-2
Directions 1 In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until...
- 1 package (1 oz) Old El Paso™ taco seasoning mix
- 2/3 cup water
- 1 1/2 cups Old El Paso™ Thick 'n Chunky salsa
- 1 lb lean (at least 80%) ground beef, cooked, drained
- 1 can (16.3 oz) Pillsbury™ Grands!™ biscuits
- 1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
- 1 cup sour cream, if desired
TSRI's Signature Barbecue Sauce
By Booper-2
In a large saucepan heat canola oil over medium-high heat
- 2 1 1 tablespoons fresh lemon juice 1 teaspoon fresh ground pepper 1 teaspoon kosher salt
Easy Refrigerator Pickles Recipe
By Booper-2
Place cucumbers and onions in a large bowl; set aside
- 6 cups thinly sliced cucumbers
- 2 cups thinly sliced onions
- 1-1/2 cups sugar
- 1-1/2 cups cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon mustard seed
- 1/2 teaspoon celery seed
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cloves
Chicken Parmesan
By Booper-2
Preheat an oven to 450 degrees F (230 degrees C)
- 4 skinless, boneless chicken breast halves
- salt and freshly ground black pepper to taste
- 2 eggs
- 4 cups panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons all-purpose flour, or more if needed
- 1 cup olive oil for frying
- 1/2 cup prepared tomato sauce
- 1/4 cup fresh mozzarella, cut into small cubes
- 1/4 cup chopped fresh basil
- 1/2 cup grated provolone cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
Double Smoked Ham for Easter
By Booper-2
Instructions Step 1: Score the Ham (optional but highly recommended) Lay the ham on a cutting board
- Prep time
- 25 mins
- Cook time
- 3 hours
- Total time 3 hours 25 min
- Large ready-to-eat ham (bone-in, semi-boneless, or boneless will work)
- Spicy brown mustard
- Jeff’s original rub recipe (purchase recipes here)
- Jeff’s barbecue sauce (purchase recipes here
- Honey
- Dr. Pepper
Caramel Apple Slab Pie
By Booper-2
Instructions Spray a 15x10x1 inch pan with non stick cooking spray and set aside
- Crumb Topping:
- Prep time: 40 mins
- Cook time: 45 mins
- Total time: 1 hour 25 mins
- A thin and flaky melt in your mouth crust topped with juicy apples and a crisp topping. It is drizzled in homemade caramel and perfect for feeding a crowd!
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup butter-flavored shortening
- 8 tablespoons cold water
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3 1/2 pounds granny smith apples, peeled, cored, and cut into 1/4-inch-thick slices (10 cups)
- 1 cup quick-cooking rolled oats
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup butter
- Homemade Caramel:
- 1 cup Brown Sugar
- 4 Tablespoons butter
- 1/2 cup Half-and-half
- 1 Tablespoon Vanilla
- Pinch Of Salt
Legion of BOOM' Shrimp
By Booper-2
Add all of the BOOM Buffalo Sauce ingredients to a blender
- For the Buffalo Sauce:
- 4 teaspoons rice wine vinegar
- 1/2 cup light corn syrup
- 1/4 cup Sriracha
- 1/4 cup sweet and spicy chili sauce (such as Vons)
- 1 tablespoon soy sauce
- Juice of 1/2 lemon
- 1/4 teaspoon ground ginger
- Salt
- 1/3 cup sugar
- (For the Shrimp)
- Veggie oil, for frying
- 1 cup whole milk
- 1/3 cup flour
- 1/2 cup cornstarch
- 1 large egg
- 1 tablespoon Sriracha
- 2 tablespoons sweet and spicy chili sauce
- 1/2 teaspoon freshly grated ginger
- 12 colossal-sized shrimp, tails on and deveined
- Salt and pepper
- 1 cup Panko breadcrumbs
- 1 teaspoon dried flat-leaf parsley
- 1/2 teaspoon onion powder
- Salt and pepper
- 1 teaspoon garlic powder
- For the Blue Cheese Dressing:
- 1 cup sour cream
- 1/2 cup nonfat plain greek yogurt
- Juice of 1/2 lemon
- 1 cup blue cheese crumbles
- Salt and pepper
- 1/2 teaspoon red wine vinegar
- 1/2 teaspoon rice wine vinegar
- 1 teaspoon garlic powder
Pizza Smothered Chicken
By Booper-2
Preheat broiler. Place chicken on rimmed baking sheet
- Marinate chicken in Italian dressing for 1 hour up to overnight.
- Remove chicken from marinade and grill or pan sear chicken until done. Approximately 12-14 minutes.
- Preheat broiler. Place chicken on rimmed baking sheet. Spread 2 Tablespoons of pizza sauce on top of each chicken breast. Top with pizza toppings. Sprinkle mozzarella over toppings. Place chicken under broiler until cheese is melted and bubbly.