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Recipes
Shrimp & Crab Cannelloni with Roasted Red Pepper Sauce
By Booper-2
Shrimp and crab cannelloni are easy to make when you start with canned seafood and egg roll wrappers, but still del
- SAUCE:
- FILLING
- 1 (4-ounce) can deveined, medium shrimp
- 1 (4.25-ounce) can lump crabmeat
- 1 cup ricotta cheese
- 1 teaspoon dried parsley, or 1 tablespoon fresh parsley
- 2 tablespoons shallots, sauteed
- Zest of 1 lemon
- 1 egg
- Pinch each of salt and pepper
- 1/3 cup milk
- 1/2 cup Parmesan cheese
- 6 egg roll wrappers
- Extra parsley and Parmesan cheese, for garnish.
- 3 tablespoons butter
- 2 cups heavy cream
- 2/3 cups pureed roasted red peppers
- 1/2 cup Parmesan cheese
- 2 cloves garlic, minced
Duo Tater Bake Recipe
By Booper-2
Place russet potatoes in a Dutch oven and cover with water
- TOPPING:
- 4 pounds russet or Yukon Gold potatoes, peeled and cubed
- 3 pounds sweet potatoes, peeled and cubed
- 2 cartons (8 ounces each) spreadable chive and onion cream cheese
- 1 cup (8 ounces) sour cream
- 1/4 cup shredded Colby-Monterey Jack cheese
- 1/3 cup milk
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
- 1/2 cup chopped green onions
- 1/4 cup shredded Parmesan cheese
Chops with Mushroom Gravy Recipe
By Booper-2
In a large resealable plastic bag, combine the first four ingredients, reserve 3 tablespoons
- 1/2 cup all-purpose flour
- 1 to 2 teaspoons paprika
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 6 to 8 boneless pork loin chops (1 inch thick)
- 1/4 cup butter
- 1 medium onion, chopped
- 1/2 cup chopped green pepper
- 1 can (4 ounces) mushroom stems and pieces, drained
- 2 cups milk
- 2 tablespoon lemon juice
- Hot mashed potatoes
Chunky Chicken-Vegetable Noodle Soup
By Booper-2
Heat a soup pot with the EVOO over medium-high heat
- 2 tablespoons EVOO
- 2 carrots, peeled, quartered lengthwise, cut into 1/2-inch thick pieces
- 3 to 4 ribs celery with leafy tops, spilt lengthwise, cut into 1/2-inch thick pieces
- 1 large onion, chopped 1/2-inch dice
- 1 fresh bay leaf
- 1 small to medium zucchini, quartered lengthwise and cut into 1/2-inch thick pieces
- Salt and pepper
- 2 cloves garlic, sliced
- 2 leeks, halved lengthwise, cut into 1/2-inch half moons
- 2 tablespoons tomato paste
- 2 large tomatoes, grated on large side of box grater
- 1 to 1 1/2 pounds diced Poached Chicken, recipe follows
- 2 quarts chicken stock/poaching liquids from Poached Chicken
- 8 ounces extra-wide egg noodles
- 2 tablespoons butter
- 1/4 cup finely chopped parsley or parsley and dill combined
- A little lemon zest, for garnish
- (POACHED CHICKEN)
- 1 whole chicken (4 to 5 pounds)
- 1 teaspoon whole black peppercorns
- 2 ribs celery, coarsely chopped
- 2 cloves garlic, crushed
- 1 large fresh bay leaf
- 1 carrot, peeled and coarsely chopped
- 1 lemon, sliced
- 1 onion, peeled and quartered
- Herb bundle of parsley, rosemary and thyme
- Salt
Gordon's eggs Benedict
By Booper-2
Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar
- 3 tbsp white wine vinegar
- 4 large free range eggs
- 2 toasting muffins
- 1 batch hot hollandaise sauce (see 'Goes well with' below)
- 4 slices Parma ham (or Serrano or Bayonne)
- (Look for the basic hollandaise sauce recipe on key ingrediant)
Stuffed Portobello Mushrooms
By Booper-2
Directions Brush all sides of portobello mushrooms with Italian dressing
- 4 large portobello mushrooms, stems removed
- 1/2 cup Italian salad dressing
- 1 cup pizza sauce
- 1/2 lb. Italian sausage, cooked, drained and crumbled
- 1 medium zucchini, chopped
- 8 oz. crimini or button mushrooms, cleaned and chopped
- 1/4 cup chopped black olives
- 2 cups (8 oz.) Sargento® Fine Cut Shredded Mozzarella Cheese
Buffalo Chicken Wing Salad with Blue Cheese
By Booper-2
Directions 1. Preheat a large skillet over medium-high heat
- 2 chicken breasts, cut into chunks
- 1/4 cup flour
- Salt and pepper
- 1/4 cup oil
- 1 batch Spicy Chicken Sauce (recipe from this episode)
- 1 head of romaine lettuce, washed and sliced
- 2 ribs celery, washed and cut into sticks
- Juice of 1 lemon
- 8 ounces blue cheese, crumbled
- (Spicy Chicken Sauce)
- 1/2 cup butter, softened
- 1/2 cup Franks hot sauce
- 1/4 cup ketchup
Steak Fingers & Gravy
By Booper-2
Preparation Instructions Combine flour, seasoned salt, pepper, and cayenne in a dish
- 2 pounds Tenderized Round Steak Or Cube Steak, Cut Into 1-inch Strips
- 1 cup Flour
- 1 teaspoon Seasoned Salt
- 1/2 teaspoons Black Pepper
- 1/4 teaspoons Cayenne
- 3 whole Eggs
- 1 cup Milk
- Canola Oil And Butter For Frying
- 2 cups Milk (additional)
- Salt And Pepper, to taste
Southwest Chicken Biscuit Sandwiches
By Booper-2
Heat oven to 350°F. Place biscuits on large ungreased cookie sheet
- 1 can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 ct)
- 3 cups shredded pepper Jack cheese (12 oz)
- 3 tablespoons Crisco® 100% Extra Virgin Olive Oil
- 1 cup thinly sliced poblano chile pepper (1 medium)
- 3 cups shredded deli rotisserie chicken
- 2 tablespoons fajita seasoning or chicken taco seasoning mix
- 2 cans (8 oz each) tomato sauce
Umami Meat Sauce and Spaghetti
By Booper-2
Bring a pot of water to a boil for the pasta
- Preheat oven to 450°F.
- Empty the bag of kalettes onto a sheet tray. Dress with olive oil, salt and pepper. Roast in the oven for 10-12 minutes, or until crispy and brown on the edges.
- 3 tablespoons olive oil
- 4 to 6 anchovy filets or 1 teaspoon anchovy paste
- 4 cloves garlic, thinly sliced
- 1 small red chili, chopped or 1 teaspoon flakes
- 1 onion, finely chopped
- 1 pound ground sirloin
- 2 tablespoons sun-dried tomato paste
- 1 tablespoon thyme, chopped
- 1 bay leaf
- 1 cup sweet vermouth or dry red wine
- 2 cups beef stock
- 1 cup passatta or tomato purée
- 1/4 cup chopped parsley
- Salt and pepper
- 1 pound spaghetti
- EVOO – Extra Virgin Olive Oil, for topping
- Pecorino cheese, optional