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Recipes
Braised Brisket with Bourbon-Peach Glaze
By Booper-2
by Ed Lee
- (RUB)
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon ground cinnamon
- (BRISKET)
- 1 4-pound trimmed flat-cut brisket with about 1/3" top layer of fat
- 2 tablespoons grapeseed oil, divided
- 3/4 cup chopped onion
- 3 garlic cloves, smashed
- 4 cups beef broth
- 1 12-ounce bottle stout
- 3/4 cup bourbon
- 1/4 cup (packed) light brown sugar
- 1/4 cup soy sauce
- 6 large sprigs thyme
- 3 celery stalks, chopped
- 2 plum tomatoes, cored, chopped
- 1 large carrot, chopped
- 1 tablespoon balsamic vinegar
- (GLAZE)
- 1/2 cup peach jam or preserves
- 2 teaspoons bourbon
- Kosher salt and freshly ground black pepper
- Ingredient info: Smoked paprika can be found at most supermarkets, at specialty foods stores, and at latienda.com.
Reuben Casserole Recipe
By Booper-2
In a large bowl, combine sauerkraut and salad dressing; spread into a greased 13-in
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 1 cup Thousand Island salad dressing
- 1 pound thinly sliced deli corned beef, cut into strips
- 2 cups (8 ounces) shredded Swiss cheese
- 4 to 6 slices rye bread, buttered
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 1 cup Thousand Island salad dressing
- 1 pound thinly sliced deli corned beef, cut into strips
- 2 cups (8 ounces) shredded Swiss cheese
- 4 to 6 slices rye bread, buttered
Coca Cola Chicken Wings
By Booper-2
Instructions First, mix all your ingredients to make your sauce
- Servings
- Resize
- (2 Servings)
- 3/4 cup Coke
- 1/4 cups Soy sauce
- 2 tablespoons Brown sugar
- 1 tablespoon Mustard
- 10 Chicken wings separated; At the joints makes 20 pieces
Creamy Pesto-Stuffed Shells
By Booper-2
HEAT oven to 350ºF. COOK shells as directed on package, omitting salt
- 24 jumbo pasta shells, uncooked
- 1 lb. lean ground beef
- 1 small onion, chopped
- 1 tub (10 oz.) PHILADELPHIA Creamy Pesto Cooking Creme, divided
- 1 cup POLLY-O Natural Part Skim Ricotta Cheese
- 1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
- 1/4 cup KRAFT Grated Parmesan Cheese
- 2 cups spaghetti sauce, divided
- 2 Tbsp. milk
Bacon Breadstick Focaccia™
By Booper-2
Heat oven to 375°F. Unroll dough; separate into 12 strips
- 1 can (11 oz) Pillsbury® refrigerated breadsticks (12 breadsticks)
- 10 slices packaged precooked bacon (from 2.1-oz package)
- 1 egg, beaten
- 1 slice packaged precooked bacon, finely chopped
- 1/2 teaspoon chopped fresh parsley, if desired
Maple Butter
By Booper-2
Whisk together until smooth
- 1/4 cup butter, softened
- 1/4 cup maple syrup
Ricotta, Spinach, and Ham Stuffed Chicken Breast Marsala with Pine Nut Pilaf
By Booper-2
Cut 4 long pieces of kitchen twine
- Extra-virgin olive oil, for drizzling
- 4 tablespoons butter, divided
- 1/2 pound cremini mushrooms, sliced
- 4 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 3/4 cup fresh ricotta or sheep's milk ricotta
- 1 box organic frozen spinach, defrosted, squeezed dry, and separated
- Freshly grated nutmeg
- 4 slices speck or prosciutto
- Flour, for dredging
- 2 cloves garlic, thinly sliced
- 1/2 cup marsala wine
- 1 1/2 cups chicken broth
- A handful fresh flat-leaf parsley, finely chopped
- Pine Nut Pilaf, for serving, recipe follows
- (PINE NUT PILAF)
- 2 tablespoons butter
- 1/2 cup orzo pasta
- 1/4 cup pine nuts
- 1 cup long grain rice
- 2 cups chicken stock
(Stuffed Pork Tenderloin with Peppers, Olives and Provolone)
By Booper-2
Recipe adapted from Jose Garces, Rural Society, Chicago and Washington, D
- Yield: 6 to 8 servings
- Prep Time: 1 hour and 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour and 35 minutes
- 4 pieces pork tenderloin
- Kosher salt and freshly ground black pepper, to taste
- 4 ounces provolone cheese, cut into 1/4-inch wide strips
- 2 roasted red peppers, cut into 1/4-inch wide strips
- 1/3 cup green olives, cut into thin slivers
- 3 tablespoons olive oil
- (SALSA GRIOLLA)
- 2 tablespoons Spanish onions, finely diced
- 2 tablespoons red wine vinegar
- Kosher salt, to taste
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced red bell pepper
- 1/2 cup Roma tomatoes, seeds removed and finely diced
- 1/4 cup olive oil
- 1 teaspoon crushed red pepper flakes
- (CHIMICHURRI)
- 1/4 cup white wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon crushed red pepper flakes
- 3 cups parsley, finely chopped
- 1/2 cup oregano, finely chopped
- 1/2 cup olive oil
- Kosher salt, to taste
Potato & Cheese Pierogies
By Booper-2
Pierogi Dough: 6 cups of flour 1 cup of water 2 eggs 1 egg yolk ½ pint sour cream 2 teaspoons salt M...
4.5/5
(13 Votes)
Grilled Prosciutto Shrimp with Cocktail Salad
By Booper-2
Preheat your grill on its highest setting
- 12 extra large shrimp, U10 size, peeled (you may also use 24 smaller shrimp)
- 12 slices prosciutto
- 4 roma tomatoes, ripened, cut in half
- 4 green onions
- 2 juiced and zested
- 4 tablespoons olive oil
- 2 tablespoons horseradish
- 4 handfuls arugula