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Recipes
Pepperoni Pizza Burger Bomba
By Booper-2
Directions For the sauce: To a small saucepan over low heat add the oil and garlic and cook until fragrant
- Total Time:1 hr 5 minPrep:40 minCook:25 min
- Yield:4 servingsLevel:Easy
- 1 tablespoon olive oil
- 1 clove garlic, grated
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- One 14-ounce can crushed tomatoes
- 1 pound ground beef
- Kosher salt and black pepper
- One pound store bought pizza dough, room temperature
- 8 ounces scamorza cheese, sliced
- 4 ounces thin pepperoni (about 32 slices)
- 1/4 cup olive oil, for brushing
Refrigerator Cucumber Pickles
By Booper-2
What To Do: In a 9- x 13-inch baking dish, combine the cucumbers, onion, and bell pepper; set aside
- 3 cucumbers, thinly sliced
- 1 onion, thinly sliced
- 1 green bell pepper, coarsely chopped
- 3 cups sugar
- 1 1/2 cups white vinegar
- 3 tablespoons celery seed
- 1 1/2 teaspoons salt
Gordon Ramsay's Shepherd Pie
By Booper-2
How to make Gordon's shepherd's pie Pre- heat the oven to 200°C
- 80 ml olive oil
- 2 large onions, grated
- 4 garlic cloves, grated
- 3 carrots, peeled and grated
- 1 kg minced lamb
- 100 g mushrooms, thinly sliced
- 2 tbsp tomato puree
- 250 ml chicken stock
- 100 ml red wine
- Large dash Worcestershire sauce
- 1 tbsp thyme, chopped
- 1 sprig of rosemary, leaves stripped and finely chopped
- 1.2 kg Maris Piper potatoes, peeled
- 150 g butter
- Salt and fresh ground black pepper
- 3 egg yolks
- 50 g Parmesan cheese, grated
- Olive oil
- Sea salt and freshly ground black pepper
Turkey & Stuffing Eggs Benedict Recipe
By Booper-2
Turkey & Stuffing Eggs Benedict Recipe is seriously the best way to use up all those leftover Thanksgiving dishes
- 3 cups leftover cooked stuffing
- 4 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup butter, melted
- 1 tablespoon minced fresh parsley
- dash salt
- dash ground nutmeg
- 1 tablespoon olive oil
- 4 Eggland's Best Eggs
- 3/4 pound sliced leftover cooked turkey, warmed
Italian Baked Chicken Recipe
By Booper-2
In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, one piece at a time, and shake ...
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 boneless skinless chicken breast halves (6 ounces each)
- 3 tablespoons California Olive Ranch® Olive Oil, divided
- 5 garlic cloves, minced
- 2 cups chicken broth
- 1 cup tomato puree
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 slices mozzarella cheese
- 4 tomato slices
- 4 teaspoons grated Parmesan cheese
- Hot cooked angel hair pasta
- Minced fresh parsley
Slow Cooker Honey Sesame Chicken
By Booper-2
Instructions Cut chicken into 1 to 1½ inch cubes and put into Crock Pot
- 2 1/2 lbs boneless, skinless chicken breasts (or chicken thighs)
- 1 cup honey
- 1/2 cup low-sodium soy sauce
- 1/2 tsp sesame oil
- 2 tbsp olive oil
- 1 1/2 tsp minced garlic
- 2 tbsp minced onion (I used the dried kind)
- 1/4 cup barbecue sauce
- 1/4 tsp crushed red peppers
- 6 tbsp cold water
- 2 tbsp cornstarch
- Sesame seeds
- Green onions, sliced
Turkey Club Enchilada Casserole
By Booper-2
Directions Coarsely chop the turkey meat and pulse process in a food processor into a fine chop
- 1 roasted turkey breast (2 to 2 1/2 pounds cooked breast meat)
- 2 tablespoons EVOO
- 3 to 4 ounces center cut smoky bacon or applewood bacon, chopped
- 4 cloves garlic, finely chopped
- 2 jalapeno or Fresno chiles, chopped (seed the chiles for a milder filling)
- 2 medium or 1 large onion, finely chopped
- 1 tablespoon ground cumin, scant palmful
- Freshly ground black pepper
- 1/4 cup fresh cilantro or parsley leaves, finely chopped
- 2 tomatoes, seeded and chopped
- 1 lime, juiced
- 1 About 1 cup leftover gravy, or turkey or chicken stock
- Salt
- 16 corn tortillas or twelve 6-inch flour tortillas
- 4 tablespoons butter
- 3 tablespoons flour
- 2 1/2 cups milk
- 3 cups shredded Monterey Jack cheese or combo of Monterey and Pepper Jack
- One 4-ounce tin diced green chiles, well drained
- Chopped or shredded iceberg or Romaine heart lettuce
- Diced avocado with lime juice
- Seeded diced tomatoes
- Chopped red onion or scallions
- Creme fraiche or Mexican crema or sour cream, for dolloping
Hot Artichoke and Crab Dip
By Booper-2
Preheat oven to 350 degrees F (175 degrees C)
- 1 (8 ounce) package cream cheese, softened
- 1 cup mayonnaise
- 1 clove garlic, pressed
- 1 (14 ounce) can artichoke hearts in water, drained and chopped
- 1 1/2 cups cooked crabmeat
- 3/4 cup grated Parmesan cheese
- 1/3 cup chopped green onion
- 1/3 cup chopped red bell pepper
- 1 teaspoon ground cayenne pepper
- 1/2 cup dry bread crumbs
- 2 teaspoons chopped green onion, or to taste
- 2 teaspoons chopped red bell pepper, or to taste
Shrimp Puffs
By Booper-2
Directions Preheat the oven to 350 degrees F
- Cooking spray, for coating the muffin tin
- 1 7 1/2 -ounce can refrigerator biscuits
- 1 cup shredded monterey jack cheese
- 1 scallion, white part and some green, chopped
- 1/2 cup mayonnaise
- 1/2 pound baby shrimp, cooked and peeled
- 1/2 teaspoon chopped fresh dill
Cheddar-Bacon Monkey Bread
By Booper-2
Heat oven to 350ºF. Separate biscuits; cut into quarters
- 1 can (340 g) refrigerated country biscuits
- 1/2 cup Kraft Old Cheddar Shredded Cheese
- 1/4 cup Oscar Mayer Real Bacon Bits
- 2 green onions, thinly sliced