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Recipes
Party Shrimp Recipe
By Booper-2
In a large resealable plastic bag, combine the first eight ingredients
- 1 tablespoon California Olive Ranch® Olive Oil
- 1-1/2 teaspoons brown sugar
- 1-1/2 teaspoons lemon juice
- 1 garlic clove, thinly sliced
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 1 pound uncooked large shrimp, peeled and deveined
Perfect Stuffed Pork Loin Roast
By Booper-2
Heat oven to 450°F. Step 1 Chop 1 rosemary sprig finely
- 5 sprigs fresh rosemary (3 inch), divided
- 1/4 cup butter
- 1/4 cup finely chopped celery
- 1 cup water
- 3/4 cup dried cranberries
- 1/2 cup chopped pecans
- 1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken
- 1 centre-cut pork loin (2-1/4 lb./1 kg)
- 1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
- 3 cups loosely packed baby spinach leaves
~~~~~ HomeMade Caramel Custard ~~~~~~ MMMMMMMMMMM GOOD | Werther's Original Caramel Shoppe
By Booper-2
Heat oven to 350ºF. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until sugar ...
- Description
- Served warm or chilled, this caramel-glazed classic is both a comforting and elegant dessert.
- Ingredients
- Ingredients
- 1/2 1/2
- cup sugar
- 3 3
- eggs, slightly beaten
- 1/3 1/3
- cup sugar
- 1 1
- teaspoon vanilla
- 1/8 1/8
- teaspoon salt
- 2 1/2 2 1/2
- cups very warm milk
- Ground nutmeg
Cook's Country Creamy Cauliflower Casserole with Bacon and Cheddar
By Booper-2
Roughly chopped cauliflower acts as a casserole "filler," much like rice or pasta, while the large florets add te...
- Ingredients
- 8 slices bacon, chopped, cooked until crisp, and cooled
- 3 cups shredded cheddar cheese
- 1 tablespoon chopped fresh parsley
- Salt
- 2 large cauliflower heads, trimmed and cut into 1-inch florets (about 8 cups)
- 4 ounces cream cheese
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1/2 teaspoon pepper
Chef John's Ham and Potato Soup
By Booper-2
Melt butter in a stockpot over medium heat until golden brown
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 rib celery, diced
- 8 ounces smoked ham, diced
- 3 cloves garlic, sliced
- 3 tablespoons butter
- 1/4 cup flour
- 4 cups chicken broth
- 2 cups water
- 1/2 cup heavy cream
- salt and pepper to taste
- cayenne pepper (optional)
- chopped fresh chives for garnish (optional)
Beef Brutus Sandwiches (Sliced Steak and Caesar Dressing Subs)
By Booper-2
For the dressing, add all ingredients except for the oil and cheese to a mixing bowl
- For the Caesar-Style (no egg) Dressing:
- SERVES 4
- 2 large cloves garlic, finely chopped
- 2 teaspoons anchovy paste
- Juice of 2 lemons
- 1 tablespoon Worcestershire sauce
- 1 teaspoon coarse black pepper
- 1 tablespoon Dijon mustard
- 3/4 About 3/4 cup EVOO – Extra-Virgin Olive Oil
- 1/2 About 1/2 cup grated Pecorino cheese
- 1 1/2 to 2 pounds flank steak or flat-iron steaks
- 1 large clove garlic, halved
- Olive oil for drizzling
- 2 tablespoons rosemary, chopped
- Kosher salt and coarse black pepper
- 4 10- to 12-inch lengths baguette or Italian bread, warmed and lightly toasted
- 1 large heart of romaine, trimmed of larger veins and trimmed
- Shaved Parmigiano-Reggiano curls for garnish
Slow Cooker Buffalo Chicken Sandwiches
By Booper-2
Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix
- 4 skinless, boneless chicken breast halves
- 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
- 1/2 (1 ounce) package dry ranch salad dressing mix
- 2 tablespoons butter
- 6 hoagie rolls, split lengthwise
Roasted Shrimp Enchiladas with Jalapeño Cream Sauce - Damn Delicious
By Booper-2
Preheat oven to 400 degrees F
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 cups shredded green cabbage
- 1 carrot, peeled and grated
- 3 cups baby spinach
- 2 tablespoons chipotle pepper, in adobo sauce
- 1/4 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 12 (6-inch) corn tortillas, warmed
- 2 cups Monterey Jack cheese
- (JAIAPENO CREAM CHEESE)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cup sour cream
- 2 jalapeños, seeded and minced
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh cilantro
Lemon Chicken Stir-Fry
By Booper-2
Get our Email Get our Email Starting mid-August, we're going daily! Joyful noms served up every day
- 8 oz uncooked capellini (angel hair) pasta
- 1 tablespoon vegetable oil
- 1 lb boneless, skinless chicken tenders (not breaded), cut into 1-inch pieces
- 1 medium onion, cut into 8 wedges
- 2 cups small broccoli flowerets
- 1/2 cup sugar snap peas
- 1 cup Progresso™ chicken broth (from 32-oz carton)
- 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
- 1 teaspoon grated lemon peel
- 4 teaspoons cornstarch
- 1 1/2 teaspoons lemon pepper
- 1 cup cherry or grape tomatoes, cut in half
Twice Baked Potato Fritters
By Booper-2
These Twice Baked Potato Fritters are stuffed with bacon, cheese and sour cream
- 1/4 pound bacon, chopped
- 1 cup mashed potatoes, use leftovers or make fresh from 4 medium potatoes
- 1/4 cup sour cream
- 1/2 cup cheddar cheese, grated
- 3 to 4 scallions, sliced
- 1 egg
- Salt and freshly ground black pepper
- 1 cups dried potato flakes
- Canola oil, for frying