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Recipes
Public House Meatballs
By Booper-2
Directions For the meatballs: Cut the bread into small cubes and combine with the buttermilk, parsley, garlic, egg...
- (MEATBALLS)
- 3 slices white bread
- 3/4 cup buttermilk
- 1/3 cup chopped fresh parsley
- 5 cloves garlic, minced
- 2 large egg yolks
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon kosher salt
- 3/4 teaspoon crushed red chiles
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon gelatin mixed with 1/2 tablespoon water
- 8 ounces lean ground beef
- 8 ounces ground pork
- 8 ounces ground veal
- 3 ounces finely minced prosciutto
- 3/4 cup grated Romano
- 1/4 cup olive oil
- (MARINARA SAUCE)
- 1 ounce extra-virgin olive oil
- 15 ounces fine diced yellow onions
- 3 cloves garlic, minced
- 3/4 gallon whole cooked plum tomatoes with juice
- 3/4 ounce sliced fresh sweet basil
- 1/2 tablespoon fresh ground black pepper
- 8 ounces shredded Parmesan
- 4 tablespoons chopped pistachios
- 2 tablespoons freshly grated lime zest
Strawberry Mascarpone Crepes Recipe
By Booper-2
In a blender, combine the batter ingredients; cover and process until smooth
- BATTER:
- 3 eggs
- 3/4 cup plus 2 tablespoons milk
- 3/4 cup all-purpose flour
- 5 teaspoons butter, melted
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- FILLING:
- 1 cup (8 ounces) Mascarpone cheese
- 2 tablespoons confectioners' sugar
- 3 to 4 teaspoons minced fresh basil
- 1 teaspoon lemon juice
- 1-1/2 cups sliced fresh strawberries
- STRAWBERRY TOPPING:
- 2 cups sliced fresh strawberries
- 1/2 cup sugar
- 2 tablespoons orange juice
- 1 teaspoon strawberry or vanilla extract
- Dash salt
- 4 teaspoons butter, divided
Crab Dip
By Booper-2
COMBINE all ingredients and blend until smooth SERVE as a dip with VEGETABLE THINS Crackers
- 1 pkg (250 g) Philadelphia Brick Cream Cheese, softened
- 2 cans (4.25 oz/120 g) crabmeat, well drained
- 2 tsp. lemon juice
- 1 tsp. Worcestershire sauce
- 1/4 tsp. ground white pepper
- 1 Tbsp. chopped green onion
Bacon-Chile Rellenos
By Booper-2
Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make...
- 4 jalapeño chiles (about 3 inches long)
- 1/3 cup Boursin cheese with garlic and herbs (from 5.2-oz container)
- 8 slices packaged precooked bacon (from 2.2-oz package), halved
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1/2 cup Old El Paso® Thick 'n Chunky salsa, if desired
Spinach and Ricotta-Stuffed Chicken with Rosemary Hasselback Potatoes
By Booper-2
Preheat oven to 400°F. Skewer 3 potatoes on each rod, poking them toward the bottom side rather than through t...
- 6 long-ish roasting potatoes, scrubbed and dried
- 2 metal skewers
- Olive oil, for liberal drizzling, plus 2 tablespoons
- Salt and pepper
- 1 tablespoon lemon zest
- 3 tablespoons rosemary, finely chopped
- 3 cloves garlic, finely chopped
- 3 tablespoons butter
- 3/4 cup panko breadcrumbs
- 1/4 cup flat-leaf parsley, finely chopped
- 3/4 cup, a fat handful, Parmigiano-Reggiano cheese, divided
- 6 pieces boneless, skinless chicken breast
- Salt and pepper
- 1 10-ounce box or bag frozen chopped spinach, defrosted and wrung dry
- 1 cup fresh ricotta cheese, cow or sheep’s milk
- 1 egg yolk, beaten
- 3 to 4 tablespoons chopped walnuts, toasted and cooled
- A few grates nutmeg
- 12 slices of speck (smoky ham)
- Lemon wedges
"Superpower" Overnight Oatmeal
By Booper-2
In container with tight-fitting cover, mix yogurt, oats and chia seed
- 1 1
- container (5.3 oz) Yoplait® Greek 100 yogurt, any flavor
- 1/4 1/4
- cup old-fashioned or quick-cooking oats
- 1 1
- teaspoon chia seed
Easy Strawberry Pie
By Booper-2
1 Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan
- 1 Pillsbury® Pet-Ritz® Frozen Deep Dish Pie Crust (from 12-oz. pkg.)
- 4 to 5 cups strawberries, stems removed
- 1 (12 to 14-oz.) container strawberry glaze
- 1 cup refrigerated or frozen whipped topping, thawed
The Best Seafood Stuffed Mushrooms
By Booper-2
Preheat oven to 350 degrees F (200 degrees C)
- 1 (4 ounce) package softened cream cheese
- 1/2 cup butter or margarine softened
- 1 tablespoon horseradish
- 1 green onion, chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 pinch salt and ground black pepper to taste
- 1 (6 ounce) can snow crab, drained
- 1 (4 ounce) can small shrimp, drained
- 24 large white mushrooms, stems removed
Cheesy Pull-Apart Bread
By Booper-2
I took the advise from the comment section for this recipe
- 1 large loaf or boule-style Italian bread (Sourdough or French could also work)
- 1/2 cup butter (unsalted or salted is fine), melted
- 1 clove garlic, minced
- 1 bunch scallions, trimmed and thinly sliced
- 8 ounces sharp Cheddar cheese, shredded (about 2 cups)
- 8 ounces Monterey Jack cheese, shredded (about 2 cups)
Copycat T.G.I. Friday’s Grill Glaze
By Booper-2
Preparation Instructions Preheat oven to 325 F
- 1 head Garlic
- 1 Tablespoon Olive Oil
- 2/3 cups Water
- 1 cup Pineapple Juice
- 1/4 cups Teriyaki Sauce
- 1 Tablespoon Soy Sauce
- 1-1/3 cup Dark Brown Sugar
- 3 Tablespoons Lemon Juice
- 3 Tablespoons Minced White Onion
- 1 Tablespoon Jack Daniel's Whiskey
- 1 Tablespoon Crushed Pineapple
- 1/4 teaspoons Cayenne Pepper