Booper-2's profile page
Recipes
VELVEETA® Tuna & Noodles
By Booper-2
BRING 1-1/2 cups water to boil in medium saucepan
- 3 cups (6 oz.) medium egg noodles, uncooked
- 1/2 lb. (8 oz.) VELVEETA®, cut up
- 1 pkg. (16 oz.) frozen vegetable blend, thawed, drained
- 1 can (6 oz.) tuna, drained, flaked
- 1/4 tsp. black pepper
Manchego Chorizo Puffs
By Booper-2
By The Canadian Living Test Kitchen
- 1/2 pkg (450 g) frozen all-butter puff pastry , thawed1/2 1/2pkg (450 g) pkg (450 g)frozen all-butter puff pastry, thawed
- 3/4 cup finely chopped chorizo sausages , (3 oz/90 g)3/4 3/4cup cupfinely chopped chorizo sausagechorizo sausages, (3 oz/90 g)
- 1/2 cup shredded Manchego 1/2 1/2cup cupshredded Manchego or Monterey Jack cheese
- 1 egg 1 1eggeggs
- 1 tsp mild paprika 1 1tsp tspmild paprika
Red Lobster® Nantucket Baked Cod
By Booper-2
Todd Wilbur- TSR: Menu description "a flaky white fish backed with fresh tomatoes & parmesan, served with rice"
- 1 1/2 lbs fresh cod fish fillets
- 1 tablespoon butter
- 1/2 lemon, juice of
- 2 small tomatoes
- 2 tablespoons grated parmesan cheese
- (SPICE BLEND)
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1 dash black pepper
- 1 dash cayenne pepper
Grilled California Pesto-Stuffed Steaks
By Booper-2
A delicious and flavorful way to fix steaks! Serve a tossed spinach salad and crusty garlic bread on the side
- 2 rib eye steaks, 1 1/2 inch thick (about 2 lbs.)
- 1/4 cup pesto sauce (Store bought or you can use the recipe below)
- 2 tablespoons finely shredded parmesan cheese
- 1 tablespoon olive oil
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated romano cheese (or Parmesan)
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts
- 3 medium sized garlic cloves, minced
- salt & freshly ground black pepper, to taste
Spaghetti Diablo with Shrimp
By Booper-2
Heat oil in a Dutch oven over medium-high heat
- 1 teaspoon olive oil
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- salt and ground black pepper to taste
- 2 (14.5 ounce) cans no-salt-added diced tomatoes
- 1/2 cup white wine
- 1/2 cup chopped fresh parsley, divided
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 8 ounces whole-wheat spaghetti
- 12 ounces cooked shrimp
- 1/2 cup grated Pecorino-Romano cheese, or to taste (optional)
Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard
By Booper-2
Preheat grill or a cast iron skillet to high
- 2 pounds freshly ground chuck
- Salt and freshly ground black pepper
- 8 slices white Cheddar, sliced 1/4-inch thick
- 8 slices yellow Cheddar, sliced 1/4-inch thick
- 8 hamburger buns
- Horseradish Mustard, recipe follows
- 8 leaves Romaine Lettuce
- Grilled Vidalia Onions, recipe follows
- Dill pickles, sliced
- Ketchup.
- (HORSERADISH MUSTARD)
- 1/2 cup Dijon mustard
- 2 tablespoons prepared horseradish, drained
- Whisk mustard and horseradish together in a small bowl.
- (GRILLED VIDALIA ONIONS)
- 2 Vidalia onions, sliced crosswise, 1/4-inch thick slices
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Brush olive oil on both sides of the onions and season with salt and pepper. Grill 4 minutes on each side until golden brown
Southern Smothered Fried Chicken
By Booper-2
Preparation Instructions 1
- 4 whole Boneless, Skinless Chicken Breasts
- 2 cups Flour
- 2 cups Vegetable Oil
- 1 whole Medium Yellow Onion, Chopped
- 2 Tablespoons Minced Garlic
- 1 cup Flour
- 4 cups Water
- 1/2 teaspoons Cayenne Pepper
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- Salt And Pepper, to taste
- Serve Over Cooked Rice (optional)
Smoked Pork Ribs
By Booper-2
Directions Mix to combine all the rub ingredients
- (RUB)
- 1 tablespoon garlic salt
- 2 teaspoons smoked paprika
- 2 teaspoons toasted and ground coriander seed
- Pinch kosher salt
- 1 tablespoon oregano
- 2 racks pork baby-back ribs
- Juice of 1 lemon
- (GLAZE)
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1/2 small red onion, minced
- Teaspoon fresh oregano
- Teaspoon fresh thyme
- (FINISH)
- 1 lemon
- Sea salt
- 1 tablespoon fresh oregano
- 1 tablespoon extra virgin olive oil
- Drizzle of honey
Kansas City-Style Burnt Ends
By Booper-2
Sift all of the rub ingredients into a medium bowl and mix well
- 1/2 cup salt
- 1 cup brown sugar
- 1 cup white sugar
- 1/3 cup chili powder
- 1/4 cup paprika
- 6 tablespoons black pepper
- 3 tablespoons onion powder
- 3 tablespoons garlic powder
- 3 tablespoons ground cumin
- 1 tablespoons cayenne
- 1 (10 to 12 pound whole, packer trim beef brisket
Sausage Cheese Balls
By Booper-2
Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch
- 3 cups Original Bisquick® mix
- 1 pound uncooked bulk pork sausage*
- 4 cups shredded Cheddar cheese (16 ounces)
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk
- 1/2 teaspoon dried rosemary leaves, crushed
- 1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
- Barbecue sauce or chili sauce, if desired