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Recipes
Bacon Cheddar Hasselback Potatoes
By Booper-2
Place a potato on a cutting board with wood skewers on each side (lengthwise)
- Preheat oven to 400 degrees
- 4 large Russet potatoes, washed
- 4 tablespoons unsalted butter, thinly sliced
- kosher salt
- fresh ground black pepper
- olive oil
- 8 ounces Monterey Jack and Colby cheese blend (or your favorite)
- 16 ounces of thick cut bacon, cooked and crumbled
Beef Stroganoff
By Booper-2
Sprinkle the steak strips with House Seasoning to light cover them, and then dust with flour
- House Seasoning:
- Ingredients
- 1 1/2 pounds cubed round steak, cut into thin strips
- House Seasoning, recipe follows
- All-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, sliced
- 8 ounces fresh mushrooms, sliced
- 1 (10 3/4-ounce) can beef broth
- 1 (10 3/4-ounce) can cream of mushroom soup
- Salt and black pepper
- 1 cup sour cream
- Cooked egg noodles
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Chicken Chili Corn Chip Pie
By Booper-2
Directions For the chicken: Add the whole chicken to boiling water and boil until thoroughly and safely cooked
- 1 (6 pound) 1 (6 pound) chicken
- (SAUCE)
- 1 clove 1 clove garlic, finely chopped
- 2 tablespoon 2 tablespoon oil of choice
- 1/2 cup 1/2 cup chicken broth, divided
- 3 3 dried guajillo peppers, finely chopped
- 1 tablespoon 1 tablespoon tomato paste
- 1/2 cup 1/2 cup crushed tomatoes
- Oil or butter
- 1/2 1/2 Spanish onion, diced
- 1 1 bell pepper, diced
- 1 cup 1 cup crushed tomatoes
- (CHILI BASE)
- 1 cup 1 cup chicken stock
- 1/2 cup 1/2 cup peppadew peppers
- 3 tbls 3 tbls katchup
- 1 tbls 1 tbls dark brown sugar
- 1 tbls 1 tbls tomato paste
- 1/4 teaspoon 1/4 teaspoon chili powder
- 1/4 teaspoon 1/4 teaspoon ground cumin
- 1/4 teaspoon 1/4 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon black pepper
- 1/4 teaspoon 1/4 teaspoon cayenne pepper
- 1 cup 1 cup canned pinto beans
- 1 cup 1 cup canned black beans
- Corn chips (recommended: Fritos), shredded cheese, shredded lettuce, diced tomatoes, sour cream, sliced jalapenos
Garlic Oil
By Booper-2
Directions In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low, and cook for 5 minu...
- 6 garlic cloves, peeled
- 1 cup extra-virgin olive oil
Grilled Scallops with Rémoulade Sauce
By Booper-2
For the rémoulade sauce, put the mayonnaise, capers, pickle relish, tarragon, shallot, vinegar, garlic, mustard, ...
- (Remoulade Sauce)
- 1/2 1/2 1/2 cup good-quality mayonnaise, such as Duke’s or another brand without a lot of sugar
- 1 1 1 Tbs. capers, drained and minced
- 1 1 1 Tbs. sweet pickle relish
- 1 1 1 Tbs. finely chopped fresh tarragon
- 1 1 1 Tbs. finely minced shallot
- 1 1 1 tsp. tarragon or Champagne vinegar
- 1 to 2 1 to 2 2 garlic cloves, minced
- 1/2 1/2 1/2 tsp. Dijon mustard
- Kosher salt
- A good sprinkle of paprika
- (For the scallops)
- 20 to 24 20 to 24 to 1-3/4 sea scallops (1-1/2 to 1-3/4 pounds), all about the same thickness, side muscle removed
- Canola oil
- Kosher salt
- Freshly ground black pepper
- 40 to 48 40 to 48 30 skewers (optional; if using bamboo, soak in water for 30 minutes)
Sausage Stuffed Jalapenos
By Booper-2
Preheat oven to 425 degrees F (220 degrees C)
- 1 pound ground pork sausage
- 1 (8 ounce) package cream cheese, softened
- 1 cup shredded Parmesan cheese
- 1 pound large fresh jalapeno peppers, halved lengthwise and seeded
- 1 (8 ounce) bottle Ranch dressing (optional)
Pork Chop Stuffing Bake
By Booper-2
HEAT oven to 350°F. PREPARE stuffing as directed on package
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 6 boneless pork chops (1-1/2 lb.)
- 1 can (10-3/4 oz.) condensed cream of mushroom soup
- 1 large onion, chopped
- 1/2 tsp. dried thyme leaves
- 1/2 cup KRAFT Shredded Cheddar Cheese
Chicken and Broccolini Shepherds Pie
By Booper-2
Yields: 6 Preparation To poach the chicken, place chicken in a pot with the lemon, garlic, carrot, onion and cele...
- Share:
- For the Poached Chicken:
- 1 3-4 pound chicken
- 1 lemon, sliced
- 2 cloves garlic, crushed
- 1 carrot, halved
- 1 onion, halved
- 2 ribs celery, halved
- Salt
- A few whole peppercorns
- 2 bay leaves
- Herb bundle parsley, thyme, rosemary
- For the Roasted Garlic Potato Topping:
- 2 bulbs garlic
- EVOO – Extra Virgin Olive Oil, for drizzling
- Salt and pepper
- 2 sprigs rosemary
- 3 pounds (about 5 medium) starchy potatoes, peeled and cubed into 2-inch pieces
- Salt
- 1 large egg, beaten
- 4 tablespoons butter
- 1/2 cups whole milk
- 1/2 to 2/3 cup grated Parmigiano-Reggiano cheese, a couple of big handfuls
- Pepper
- Salt and pepper
- 2 bundles broccolini, trimmed and cut into 2 inch pieces
- 4 tablespoons butter
- 6 shallots or 1 large onion, chopped
- 2 tablespoons thyme, chopped
- 3 tablespoons flour
- 1 quart chicken stock, homemade or store bought
- 1/3 cup cream, a couple turns of the pan
- 2 tablespoons Dijon mustard
Baked Fudge
By Booper-2
Preheat the oven to 325 degrees F
- 2 whole eggs
- 1 cup sugar
- 2 tablespoons (heaping) cocoa
- 2 tablespoons all-purpose flour
- 1 stick butter, melted
- 1 teaspoon vanilla extract
- Serving suggestions: sweetened whipped cream or vanilla ice cream
The Works Dip
By Booper-2
Preparation Instructions Combine sour cream, cheddar cheese, red pepper, bacon, chives, black pepper, garlic salt ...
- 16 ounces, weight Sour Cream
- 4 ounces, weight Extra-Sharp Cheddar Cheese, Shredded
- 1 whole Red Pepper, Stem And Seeds Removed Then Diced
- 12 strips Bacon, Cooked Until Crisp, Then Crumbled
- 1/4 cups Chives, Chopped
- 1 Tablespoon Black Pepper
- 1 Tablespoon Garlic Salt
- 1 teaspoon Chili Powder