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Loaded Nachos

Loaded Nachos

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In a skillet over medium-high heat, add the olive oil and half the onion

  • 1 Tablespoon Olive Oil
  • 1 whole Yellow Onion, Diced
  • 2 pounds Ground Beef
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Crushed Red Pepper
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 can (14-5 Ounce) Pinto Beans, Chili Beans, Or Ranch Style Beans
  • 1/2 cup Hot Water
  • Tortilla Chips
  • 1-1/2 cup Grated Cheddar Cheese
  • 1-1/2 cup Monterey Jack Cheese
  • 6 whole Roma Tomatoes, Diced
  • 1 whole Jalapeno, Diced Finely
  • 1/2 bunch Cilantro Leaves, Chopped
  • Juice Of 1 Lime
  • 1/2 teaspoon Salt
  • 1 whole Avocado (pitted And Diced)
  • Sour Cream (optional)
4/5 (1 Votes)

Easy Cabbage Casserole

Easy Cabbage Casserole

By

Preheat oven to 350 degrees F (175 degrees C)

  • 1 small head cabbage, shredded
  • 2 cups shredded Cheddar cheese
  • 1 large onion, thinly sliced
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 2 tablespoons butter, melted
  • 1 1/2 cups Italian-seasoned bread crumbs
4.4/5 (42 Votes)

LT Backyard Burger

LT Backyard Burger

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Directions Heat a griddle medium hot

  • 7 ounces ground prime beef (20 percent fat), at room temperature
  • Softened butter
  • Kosher salt and freshly ground black pepper
  • Potato bun, sliced in half
  • Iceberg lettuce leaf
  • Slice beefsteak tomato
  • Slice dill pickle
  • 1 tablespoon LT Pickled Mayo, recipe follows
  • (LT PICKLED MAYO)
  • 6 tablespoons mayonnaise
  • 3 tablespoons ketchup
  • 2 tablespoons sweet relish, drained and rinsed
  • 1 tablespoon chopped cornichons
  • 2 tablespoons chopped pickled jalapeno
  • 1 tablespoon Cognac
  • Salt and pepper, to taste
4.6/5 (7 Votes)

Jacques Pépin's Fondue with Pesto Recipe

Jacques Pépin's Fondue with Pesto Recipe

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For the Fondue: Combine the cheese, wine, salt, and pepper in an attractive, heatproof, serving bowl and heat in ...

  • For the Fondue:
  • Ingredients
  • 8 ounces Gruyère, Emmenthaler or Beaufort cheese, grated
  • 1/3 cup dry white wine
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup pesto, homemade or store-bought
  • Toasted bread strips (from a baguette), for serving
  • For the Homemade Pesto:
  • 2 cups lightly packed fresh basil leaves, washed and still wet
  • 1 tablespoon grated Parmesan cheese
  • 2 tablespoons whole hazelnuts
  • 3 garlic cloves, crushed
  • 1/4 teaspoon salt
  • 1/3 cup extra-virgin olive oil
4/5 (1 Votes)

Pizza Parlour Sauce

Pizza Parlour Sauce

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Preheat a saucepan over a medium high heat then add the olive oil and onion

  • 3 tablespoons of olive oil
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 1 can of tomato paste
  • 1 can of diced Italian tomatoes
  • 2 tablespoons of oregano
4.6/5 (19 Votes)

Broiled Cod Recipe

Broiled Cod Recipe

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In a large resealable plastic bag, combine the dressing, sugar and seasonings

  • 1/4 cup fat-free Italian salad dressing
  • 1/2 teaspoon sugar
  • 1/8 teaspoon each salt, garlic powder, curry powder, paprika and pepper
  • 2 cod fillets (6 ounces each)
  • 2 teaspoons butter
4.4/5 (9 Votes)

Best Lasagna Soup Recipe

Best Lasagna Soup Recipe

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In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink...

  • 1 pound lean ground beef (90% lean)
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 1 can (8 ounces) tomato sauce
  • 1 cup frozen corn
  • 1/4 cup tomato paste
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon pepper
  • 2-1/2 cups uncooked spiral pasta
  • 1/2 cup shredded Parmesan cheese
4.5/5 (30 Votes)

Italian Mac-n-Cheese

Italian Mac-n-Cheese

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Directions Bring a large pot of water to a boil

  • 1 pound ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews)
  • 1 pound Italian bulk sweet sausage
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 3 or 4 cloves garlic, chopped
  • 12 crimini mushrooms, sliced
  • Salt and pepper
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend, available on dairy aisle
  • 1 can diced tomatoes, drained well
  • 1 teaspoon hot sauce (recommended: Tabasco), optional
  • 1/2 cup Parmesan, a couple of handfuls
4.4/5 (8 Votes)

Green Goddess Chicken Wellington

Green Goddess Chicken Wellington

By

Heat oven to 350°F. Microwave frozen spinach as directed on box; squeeze to drain

  • 1 box (9 oz) Green Giant® frozen chopped spinach
  • 1 cup sliced green onion stems (about 10 green onions)
  • 2 packages (3 oz each) cream cheese, cut into cubes
  • 1 cup crumbled Gorgonzola cheese (4 oz)
  • 1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 2 boneless skinless chicken breasts (8 oz each), cut in half
  • 1 cup half-and-half
4.4/5 (16 Votes)

Barbecued Pork Chops with Rosemary Lemon Marinade Recipe

Barbecued Pork Chops with Rosemary Lemon Marinade Recipe

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In a small bowl, whisk garlic, lemon juice, peel, oil, rosemary, basil and pepper

  • 2 garlic cloves, minced
  • 1/2 cup lemon juice
  • 2 teaspoons grated lemon peel
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon lemon-pepper seasoning
  • 4 bone-in pork loin chops (1 inch thick)
4.7/5 (6 Votes)