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Twice-Baked Potatoes

Twice-Baked Potatoes

By

Preheat the oven to 400 degrees F

  • 8 baking potatoes, washed
  • 3 tablespoons canola oil
  • 2 sticks salted butter
  • 1 cup bacon bits (fry your own!)
  • 1 cup sour cream
  • 1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
  • 1/2 cup whole milk
  • 2 teaspoons seasoned salt
  • 3 green onions, sliced
  • Freshly ground black pepper
4.5/5 (16 Votes)

Creamy Chicken and Bacon Taquitos

Creamy Chicken and Bacon Taquitos

By

Combine chicken stock, cumin, chili powder, garlic, green chiles and chicken breasts in the slow cooker

  • 1 cup chicken stock
  • 1 tbsp cumin
  • 1 1/2 tbsp chili powder
  • 1 tbsp garlic, minced
  • 1 can diced green chiles
  • 3 boneless skinless chicken breasts
  • 8 pieces of bacon, chopped
  • 4 oz cream cheese, softened
  • 1 cup 5% or 10% cream
  • 2 cups marble cheddar, shredded
  • 3 green onions, diced
  • 1/2 cup frozen corn, thawed and drained
  • 1/2 can black beans, drained and rinsed
  • 12 medium tortillas
4.6/5 (13 Votes)

BBQ Chicken Pizza I

BBQ Chicken Pizza I

By

Preheat oven to 425 degrees F (220 degrees C)

  • 3 boneless chicken breast halves, cooked and cubed
  • 1 cup hickory flavored barbeque sauce
  • 1 tablespoon honey
  • 1 teaspoon molasses
  • 1/3 cup brown sugar
  • 1/2 bunch fresh cilantro, chopped
  • 1 (12 inch) pre-baked pizza crust
  • 1 cup smoked Gouda cheese, shredded
  • 1 cup thinly sliced red onion
4.5/5 (30 Votes)

Chili Chicken Soup with Cilantro Dumplings

Chili Chicken Soup with Cilantro Dumplings

By

1 In 3-quart saucepan, heat oil over medium heat

  • (SOUP)
  • 1 tablespoon vegetable oil
  • 1 1/4 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 medium onion, chopped (1/2 cup)
  • 3 teaspoons chili powder
  • 1/2 to 1 teaspoon salt
  • 5 cups Progresso® chicken broth (from two 32-oz cartons)
  • (DUMPLINGS)
  • 2 cups Original Bisquick® mix
  • 2/3 cup milk
  • 1/2 cup chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1 jalapeño chile, seeded, chopped, if desired
4.6/5 (67 Votes)

Bourbon Apple Glazed Chicken Wings

Bourbon Apple Glazed Chicken Wings

By

Combine all of the ingredients in a medium pot

4/5 (3 Votes)

Michael Romano's Secret-Ingredient Soup

Michael Romano's Secret-Ingredient Soup

By

by Michael Romano and Karen Stabiner

  • 2 tablespoons olive oil
  • 3/4 cup finely chopped onion
  • 3/4 cup finely chopped peeled carrot
  • 3/4 cup well-washed thinly sliced leeks
  • 1 teaspoon finely chopped garlic
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Aleppo pepper or red pepper flakes
  • 8 ounces Italian fennel sausage (sweet or hot), casings removed
  • 2 tablespoons medium-grind cornmeal (polenta)
  • 5 cups Chicken or Vegetable Stock
  • 4 cups packed stemmed and coarsely chopped kale or chard leaves, or a combination
  • Grated Parmigiano-Reggiano for serving
4.6/5 (12 Votes)

Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip

By

Directions Boil spinach and artichokes in 1 cup of water until tender and drain

  • 1 cup thawed, chopped frozen spinach
  • 11/2 cups thawed, chopped frozen artichoke hearts
  • 6 ounces cream cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/3 cup grated Parmesan
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
4.5/5 (13 Votes)

Slow-Cooker Corned Beef and Cabbage

Slow-Cooker Corned Beef and Cabbage

By

Directions Place the corned beef in a large slow cooker and scatter the pickling spices on top

  • 4 pounds lean raw corned beef brisket
  • 3 tablespoons pickling spice (often included with brisket)
  • 1 medium rutabaga, halved and cut into wedges
  • 1 pound large carrots, cut into 4-inch pieces
  • 1 1/4 pounds large fingerling potatoes
  • 1 leek, white and light-green parts only, cut into 3-inch pieces
  • 2 beef bouillon cubes
  • 1/2 head Savoy cabbage, cut into wedges
  • 1/3 cup horseradish, drained
  • 1/3 cup creme fraeche or sour cream
4.7/5 (7 Votes)

Rustic Cherry Galette

Rustic Cherry Galette

By

Puff pastry makes this free-form cherry tart quick and easy! Preheat oven to 425 degrees F

  • 1 1/4 to 1 1/2 cups fresh or frozen sour or sweet cherries, pitted and halved
  • 1/4 cup sugar, or to taste
  • 2 tbsp. cornstarch
  • 1 (10-inch x 10-inch) pre-rolled puff pastry sheet, preferably all-butter puff pastry
  • 2 tbsp. cherry jam or apricot jelly
  • 1 egg + 1 tbsp. water, for egg wash
  • 1 tbsp. Demerara sugar, for sprinkling (optional)
  • Whipped cream, for serving (optional)
4.3/5 (12 Votes)

Apple-Stuffed French Toast Recipe

Apple-Stuffed French Toast Recipe

By

In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened

  • CARAMEL SAUCE:
  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 2 tablespoons light corn syrup
  • 1 cup chopped pecans
  • 12 slices Italian bread (1/2 inch thick)
  • 2 large tart apples, peeled and thinly sliced
  • 6 eggs
  • 1-1/2 cups milk
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 1 tablespoon light corn syrup
4.5/5 (11 Votes)