Booper-2's profile page
Recipes
Maple Mustard Salmon
By Booper-2
Preparation Step 1 Preheat oven to 425° F (220° C)
- 1 lb (500g) – salmon fillet, bones removed and cut into 4 pieces
- 1/4 cup (60 mL) Becel™ Buttery Taste margarine
- 1/4 cup (60 mL) pure maple syrup
- 4 tsp. (20 mL) Dijon mustard or grainy Dijon mustard
- 1 tsp. (5 mL) low sodium soy sauce
Karen A's Chocolate Dump Cake
By Booper-2
Preheat oven to 350 degrees F (175 degrees C)
- 1 (5 ounce) package non-instant chocolate pudding mix
- 2 1/3 cups milk
- 1 (18.25 ounce) package chocolate cake mix
- 2 cups semisweet chocolate chips
Bacon Stuffed Pork Loin
By Booper-2
Preparation Lay down 2 large pieces of butcher’s twine on your work surface
- Difficulty
- 3/5 3/5
- Prep time
- 20 mins
- Cook time
- 1.5 hrs
- Serves
- 4 - 6 4 - 6
- Hardwood
- Pecan
- Pork Loin Roast, butterflied (1) 2-3 lbs.
- Bacon, cooked, bacon grease reserved 6 slices
- Asparagus, ends trimmed 6 spears
- Fresh Thyme 1 Tbsp.
- Fresh Oregano 1 Tbsp.
- Walnuts, chopped 1/4 cup
- Craisins 1/3 cup
- Parmesan Cheese, grated 1/3 cup
- Traeger Pork & Poultry Rub as needed
- Recommended Hardwood Pellets: Pecan
Cheesy Baked Potato Casserole
By Booper-2
Creole Contessa
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 6
- 3 lbs. russet or Idaho potatoes, sliced 1/4 inch thick
- 2 cups heavy cream
- 1 cup Gouda cheese, grated
- 1/2 cup sharp cheddar cheese, grated
- 1/2 cup jack cheese, grated
- 4 oz. Brie cheese
- 1/2 cup Chobani Greek yogurt, plain, low fat
- 1 lb. bacon, diced
- 1 stalk celery, diced
- 1 bell pepper, diced
- 1 small white onion, diced
- 3 cloves garlic, minced
- 2 stalks of green onion, diced
- 1 tablespoon black pepper
- 1 tablespoon creole seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon dried oregano, crushed
- 1/4 cup flour
- extra virgin olive oil
- 2 tablespoons apple cider vinegar
Fully Loaded Scalloped Potatoes
By Booper-2
COOK potatoes in boiling water in saucepan 25 min
- 2 lb. red potatoes (about 6)
- 8 slices OSCAR MAYER Bacon
- 3 Tbsp. flour
- 1 cup milk
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 3 Tbsp. chopped fresh chives, divided
- 1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
Carrot Ring Recipe
By Booper-2
Combine the first seven ingredients
- 2 pounds carrots, cooked and mashed
- 3/4 cup half-and-half cream
- 3 eggs, beaten
- 1-1/2 teaspoons minced fresh parsley
- 1 teaspoon finely chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (10 ounces) frozen peas, cooked
Baked Buffalo Wings
By Booper-2
Line a baking sheet with aluminum foil, and lightly grease with cooking spray
- 3/4 cup all-purpose flour
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 20 chicken wings
- 1/2 cup melted butter
- 1/2 cup hot pepper sauce (such as Frank's RedHot®)
Chocolate Peanut-Butter No Bake Cookies
By Booper-2
Directions In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk
- 2 cups sugar
- 4 tablespoons cocoa
- 1 stick butter
- 1/2 cup milk
- 1 cup peanut butter
- 1 tablespoon vanilla
- 3 cups oatmeal
- Waxed paper
Baked Devil's Chicken With Citrus Slaw
By Booper-2
For the citrus slaw, whisk together lemon juice, honey and olive oil in a shallow serving bowl
- For the Citrus Slaw:
- This is a crispy, spicy chicken that can be served hot but like traditional fried chicken, I think it’s best room temperature or cold the next day. This chicken is addictive and wonderful for picnics and potlucks.Serves 6-8 servings
- Juice of 1 1/2 lemons
- 3 tablespoons acacia honey
- 1/4 to 1/3 cup extra-virgin olive oil
- 1/2 head white or Savoy cabbage, shredded
- 2 bulbs fennel, trimmed and thinly sliced or shaved on a mandolin
- 5 to 6 radishes, cut into matchsticks
- 1 red onion, thinly sliced or shaved on a mandolin
- 4 blood oranges, Cara Cara oranges or grapefruits, supremed*
- To surpreme citrus fruit, cut the top and bottom of the fruit and cut the peel and pith off by following the curve of the fruit. Cut out each section of fruit by slicing the wedges out on both sides of the membrane.
- 1 cup Dijon mustard
- 2 About 2 tablespoons EVOO – Extra Virgin Olive Oil
- 2 large cloves garlic, grated, finely chopped or pasted
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon rosemary, finely chopped
- 6 to 8 pieces quartered bone-in, skin-on chicken from small, 2- to 3-pound chickens (1 1/2 or 2 birds)
- Salt and pepper
- 1 1/2 cups panegratto (fine breadcrumbs)
- 1/2 About 1/2 cup panko or homemade breadcrumbs
- 1/2 cup grated Pecorino Romano cheese
- 1/2 About 1/2 teaspoon freshly grated nutmeg
- 2 teaspoons ground pepperoncino (red pepper)
- 1 tablespoon paprika
- 4 tablespoons butter, melted
Straight-Up with a Pig Patty Burger
By Booper-2
Special equipment: brick covered with aluminum foil Preheat the oven to 375 degrees F
- 2 heads garlic
- Extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 2 tablespoons unsalted butter, softened
- 12 ounces thinly sliced applewood smoked bacon
- 32 ounces ground beef (80/20 blend)
- 2 ounces Mornay Sauce, recipe follows, optional
- 8 slices yellow American cheese or Cheddar
- 1/4 cup low-sodium chicken broth mixed with 2 tablespoons water
- 4 soft brioche hamburger buns, cut in half
- "Donkey" Sauce, for serving, recipe follows
- 1 kosher dill pickle, finely sliced
- 1/2 Vidalia onion, very finely sliced
- 1 heirloom tomato, finely sliced
- 1/4 head iceberg lettuce, finely sliced
- (MORNAY SAUCE)
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk, warmed
- 1 teaspoon kosher salt
- Pinch grated nutmeg
- (DONKEY SAUCE)
- 3 ounces grated yellow American cheese
- 1 cup prepared mayonnaise
- 1/4 cup roasted garlic
- 1 teaspoon regular yellow mustard
- 4 dashes Worcestershire sauce
- 1/4 teaspoon kosher salt
- 4 pinches ground black pepper