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Recipes
Lemon Supreme Pie Recipe
By Booper-2
Line unpricked pie shell with a double thickness of heavy-duty foil
- LEMON FILLING:
- Frozen deep-dish pie shell
- 1-1/4 cups sugar, divided
- 6 tablespoons cornstarch
- 1/2 teaspoon salt
- 1-1/4 cups water
- 2 tablespoons butter
- 2 teaspoons grated lemon peel
- 4 to 5 drops yellow food coloring, optional
- 1/2 cup lemon juice
- CREAM CHEESE FILLING:
- 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
- 3/4 cup confectioners' sugar
- 1-1/2 cups whipped topping
- 1 tablespoon lemon juice
Gourmet Mushroom Risotto
By Booper-2
In a saucepan, warm the broth over low heat
- 6 cups chicken broth, divided
- 3 tablespoons olive oil, divided
- 1 pound portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 3 tablespoons finely chopped chives
- 4 tablespoons butter
- 1/3 cup freshly grated Parmesan cheese
Bacon Horseradish Deviled Eggs
By Booper-2
Preparation Instructions Peel hard boiled eggs under cold water
- 6 whole Hard Boiled Eggs
- 3 Tablespoons Mayonnaise
- 1 teaspoon Pickle Juice
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Prepared Horseradish
- Salt And Ground Black Pepper
- 3 slices Bacon, Cooked Crisp, Divided
- Paprika
Beet Salad with Goat Cheese
By Booper-2
Directions Preheat the oven to 400 degrees F
- 1/2 pound beets, ends trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1/3 cup pine nuts
- 4 ounces goat cheese
- 4 cups baby greens
- 4 cups baby spinach
- Tarragon dressing, recipe follows
- 4 very thin slices red onion, separated
- (Tarragon Dressing)
- 1/4 cup rice vinegar
- 2 teaspoons dried tarragon
- 2 teaspoons soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon mayonnaise
- 1/4 cup extra-virgin olive oil
Crispy Chicken Vesuvio
By Booper-2
Pound chicken to 1/4-inch thick between plastic wrap or in large food storage bag
- 4 pieces skin-on, boneless chicken breast, (bone with a thin knife or ask your butcher to bone the breasts for you)
- Salt and pepper
- 1 teaspoon (1/3 palmful) fennel seed
- 1 teaspoon (1/3 palmful) oregano
- 1 teaspoon (1/3 palmful) red chili flakes
- 3 About 3 tablespoons olive oil, divided
- 12 small/baby Yukon gold potatoes, halved
- 2 shallots, chopped
- 4 large cloves garlic, sliced
- 2 tablespoons thyme, chopped
- 1 cup shelled peas
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- Juice of 1 lemon
- 2 tablespoons butter
- 1/2 cup chopped parsley
Santa Cake Decorations
By Booper-2
Ho, Ho, Ho! These little santa's can be used to decorate cupcakes or cookies - or even put around the base of a Chr
- 5 ounces red modelling paste
- 2 ounces white modelling paste
- 2 ounces skin tone modelling paste
- .3 ounces black fondant
- .2 ounces yellow fondant
- Black balls/sprinkles
- Dusky pink petal dust
- Dried spaghetti
Sirloin Steak with Garlic Butter
By Booper-2
Preheat an outdoor grill for high heat
- 1/2 cup butter
- 2 teaspoons garlic powder
- 4 cloves garlic, minced
- 4 pounds beef top sirloin steaks
- salt and pepper to taste
Bacon-Wrapped Chili Shrimp
By Booper-2
Directions Preheat the oven to 400 degrees F
- 1 stick (8 tablespoons) butter
- 1 tablespoon chili powder
- 2 1/2 pounds peeled and deveined raw jumbo shrimp (U12 size)
- 1 pound thin bacon, slices cut in half
- 3 green onions, sliced
Chicken Salsa Rollups
By Booper-2
Combine chicken, cream cheese, cheddar cheese and salsa
- 1 (11oz) can chicken, drained
- ◾1 (8oz) Greek cream cheese (or regular cream cheese), softened
- ◾1 cup shredded reduced-fat cheddar cheese
- ◾6 Tbsp salsa
- ◾8 whole wheat soft taco tortillas.
Country-French Chicken
By Booper-2
In a large skillet over medium high heat,melt the butter
- 2 tablespoons butter
- 3to 3 1/2 pounds chicken cut in quarters
- 12 to 18 small white onions trimmed
- 4 small carrots peeled and cut diagonally in 1 1/2 inch pieces
- .2 garlic cloves minced
- 2 tablespoons brandy
- 2 cups dry white wine
- 1 tablespoon finely chopped parsley
- 1 bay leaf
- .1 teaspoon salt
- .1/4 teaspoon ground white pepper
- .1/4 teaspoon dried thyme leaves crushed
- .1/8 teaspoon ground cloves
- .1- 8 oz package frozen snap peas