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Recipes
Venetian-Style Cioppino
By Booper-2
Heat the EVOO, three turns of the pan, over medium-high heat in large pot or Dutch oven
- Ingredients
- 3 tablespoons extra virgin olive oil (EVOO)
- 1 large bulb fennel, quartered lengthwise, core removed and thinly sliced (heads up: save a handful of the fronds for garnish)
- 1 large onion, quartered lengthwise, then thinly sliced
- 3 cloves garlic, chopped
- Salt and pepper
- 1 large, fresh bay leaf
- 1/2 cup dry vermouth or dry white wine
- 2 healthy pinches of saffron
- 1 cup chicken stock
- 1 can chunky-style crushed tomatoes (28 ounces)
- 1 1/2 pounds cod, cut into chunks
- 3/4 pound large, deveined shrimp
- 3/4 pound scrubbed mussels
- 1 cup loosely packed fresh basil, torn or shredded
- 1 loaf of crusty bread.
Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil
By Booper-2
Place potatoes in large saucepan
- 2 pounds Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices
- 2 1/2 cups low-salt chicken broth
- 2 tablespoons (1/4 stick) butter
- 3 ounces chopped sliced prosciutto
- 1 cup chopped celery
- 1/2 cup chopped sweet onion (such as Vidalia or Maui)
- 1/2 cup chopped fresh chives
- 1 tablespoon (or more) truffle oil
- 1 tablespoon fresh lemon juice
Italian Braciole
By Booper-2
Preparation Instructions You’ll also need a roll of butcher’s twine for this recipe
- 1/2 cups Italian Style Bread Crumbs
- 3 cloves Garlic, Peeled And Minced
- 1/2 cups White Sweet Onion Chopped
- 1/2 cups Shredded Romano Or Parmesan Cheese
- 3 Tablespoons Extra Virgin Olive Oi
- 3 sprigs Fresh Italian Parsley (flat Leaf), Finely Chopped
- 1 teaspoon Salt, Or To Taste
- 1/2 Tablespoons Ground Pepper
- 2 pounds Round Steak With Nice Marbling
- 4 cloves Garlic, Finely Sliced
- 1/4 cups Extra Virgin Olive Oil
- 1 package Pasta (your Favorite)
Cajun Chicken Breasts
By Booper-2
Preheat oven to 425°F (220°C)
- 1/3 cup Hellmann's® Real Mayonnaise
- 1 1/2 Tbsp. Cajun spice
- 1 cup shredded Mexican blend cheese, divided
- 2 Tbsp. finely chopped fresh parsley leaves
- 4 boneless, skinless chicken breast halves(about 4 oz. ea./125 g)
- 1/4 cup fresh bread crumbs
Big Al's K.C. Bar-B-Q Sauce
By Booper-2
In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, ...
- 2 cups ketchup
- 2 cups tomato sauce
- 1 1/4 cups brown sugar
- 1 1/4 cups red wine vinegar
- 1/2 cup unsulfured molasses
- 4 teaspoons hickory-flavored liquid smoke
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
Raspberry Peach Pie Recipe
By Booper-2
In a large bowl, combine flour and salt
- FILLING:
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 1/4 cup cold water
- 4 medium peaches, peeled and sliced [x] Sweet and Juicy Peaches are a favorite summer snack. But they're also great on the grill, in salads and desserts. Get Recipes >
- 1 cup sugar
- 3 tablespoons dry peach jello mix
- 5 teaspoons lemon juice
- 1/4 cup cornstarch
- 1/3 cup water
- 3 cups fresh raspberries
Candied Jalapenos (Cowboy Candy)
By Booper-2
Preparation Instructions Wearing gloves, remove the stems from all of the jalapeno peppers
- 3 pounds Firm, Fresh Jalapeno Peppers, Washed
- 2 cups Cider Vinegar
- 6 cups White Granulated Sugar
- 1/2 teaspoons Turmeric
- 1/2 teaspoons Celery Seed
- 3 teaspoons Granulated Garlic
- 1 teaspoon Ground Cayenne Pepper
New Potatoes in Creamy Dill Sauce
By Booper-2
MICROWAVE potatoes and water in covered 3-qt
- 1-1/2 lb. small new potatoes (about 22), quartered
- 1/2 cup water
- 1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
- 1/2 cup milk
- 1/2 tsp. dill weed
Cheesy Garlic Bread and Meatball Rolls
By Booper-2
Buttery rolls are hallowed out, made into garlic bread and then stuffed with meatballs, sauce and cheese
- prep time
- 25 mins
- cook time
- 45 mins
- total time
- 1 hour 10 mins
- Buttery rolls are hallowed out, made into garlic bread and then stuffed with meatballs, sauce and cheese. They're basically a compact meatball sub, and perfect for parties!
- 2 packages King's Hawaiian butter rolls
- 3 Tlbs. butter
- 5 1/2 garlic cloves, divided (four cloves should me minced for the bread, 1 should be grated for the meatballs and then remaining half should be grated for the sauce)
- 3/4 tsp. garlic salt
- 1/2 pound 90% lean ground beef
- 1/2 lb. ground pork
- 1 1/4 tsp. salt, divided
- 1 egg
- 1/2 cup crushed breadsticks, saltine crackers, or buttery cracker
- 1 medium onion, half grated in to mixture and half finely chopped
- 1/3 cup grated parmesan cheese
- 1 1/2 tsp. fennel seed
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tsp. Italian seasoning, divided
- 1 Tlbs. olive oil
- 4 oz. tomato paste
- 1/3 cup red wine
- 6 oz. water
- 1 tsp. sugar
- 16 ounces mozzarella cheese, shredded
Basic hollandaise
By Booper-2
Boil a large pan of water, then reduce to a simmer
- 500 ml white wine vinegar
- 1 tbsp peppercorn
- bunch tarragon
- 3 large free-range egg yolks
- 200 ml melted and skimmed unsalted butter (see Secrets for success, below)
- squeeze lemon juice