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Recipes
Chicken and Red Potatoes Recipe
By Booper-2
Place flour in a large resealable plastic bag
- 3 tablespoons all-purpose flour
- 4 boneless skinless chicken breast halves (6 ounces each)
- 2 tablespoons olive oil
- 4 medium red potatoes, cut into wedges
- 2 cups fresh baby carrots, halved lengthwise
- 1 can (4 ounces) mushroom stems and pieces, drained
- 4 canned whole green chilies, cut into 1/2-inch slices
- 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
- 1/4 cup 2% milk
- 1/2 teaspoon chicken seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
Cooked Fruit Salad Dressing Recipe
By Booper-2
Drain pineapple, reserving the juice
- 1 can (20 ounces) pineapple chunks
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup orange juice
- 3 tablespoons lemon juice
- 1 egg, beaten
- 1/2 teaspoon butter [x] Affordable, Fresh, Cream Butter Daily Chef™ chooses only flavorful, quality ingredients, so every meal we help you create becomes an instant favorite. Try New Recipes >
Mexican Appetizer Cups
By Booper-2
1 Heat oven to 375°F. Spray 30 mini muffin cups with Crisco® Original No-Stick Cooking Spray
- 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 package (8 oz) cream cheese, softened
- 1 cup sour cream
- 1/2 teaspoon taco seasoning mix (from 1-oz package)
- 40 to 45 nacho cheese-flavored tortilla chips
- 2 cans (12 oz each) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (20 biscuits)
- 1 cup finely shredded Mexican cheese blend (4 oz)
Pepperoni Pizza Pasta Bake
By Booper-2
Heat oven to 350°F. Cook and drain macaroni as directed on package
- 4 cups uncooked large elbow macaroni (12 oz)
- 1 package (5 oz) miniature sliced pepperoni (about 1 cup)
- 2 cans (18 oz each) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
- 1 can (3.8 oz) sliced ripe olives, drained
- 1 cup shredded mozzarella cheese (4 oz)
Roasted Garlic Mashed Potatoes
By Booper-2
Preheat the oven to 350 degrees F
- 5 pounds russet or Yukon gold potatoes, peeled and rinsed
- 1 1/2 sticks regular salted butter, plus more for dotting
- 8 ounces cream cheese, softened
- 1/4 cup or so half-and-half
- A splash heavy cream
- Salt and black pepper
- 3 to 5 heads roasted garlic
Speedy Layered Chicken Enchilada Pie
By Booper-2
1 Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray
- 1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)
- 2 cups cubed cooked chicken
- 1/2 cup uncooked instant rice
- 2 cups shredded reduced-fat Monterey Jack cheese (8 oz)
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 1 can (19 oz) Old El Paso® hot enchilada sauce
- 1 cup Green Giant® frozen white shoepeg corn (from 9-oz box), thawed, drained
- 1 cup Old El Paso® Thick 'n Chunky salsa
- 2 tablespoons thinly sliced green onions
- Reduced-fat sour cream, if desired
- Chopped green onions, if desired
Potato Waffles
By Booper-2
Melt butter in a skillet over medium heat
- 2 tablespoons butter
- 1 onion, chopped
- 1 tablespoon minced garlic
- 2 cups mashed potatoes
- 1/4 cup all-purpose flour
- 2 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Loaded Mashed Potatoes
By Booper-2
This recipe takes mashed potatoes and traditional baked potatoes and combines them
- 5 pounds potatoes, peeled and cubed
- 3/4 cup Daisy Brand sour cream
- 1/2 cup milk
- 3 tablespoons butter
- Salt, to taste
- Pepper, to taste
- 3 cups cheddar cheese blend, shredded and divided, about 12 ounces
- 1/2 pound bacon, sliced, cooked and crumbled
- 3 green onions, sliced
New Orleans BBQ Shrimp
By Booper-2
directions Melt the butter in a pan over medium-high heat, add the garlic, saute until fragrant, about 30 second...
- Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
- 2 tablespoons butter
- 3 cloves garlic, chopped
- 1/4 cup hot sauce (or to taste)
- 1/4 cup Worcestershire sauce
- 1/3 cup beer, wine or broth
- 2 tablespoons lemon juice (~1/2 lemon)
- 2 teaspoons creole seasoning
- 1/2 teaspoon ground black pepper
- 1 pound shrimp, peeled and deveined *
- 2 tablespoons butter, chilled and cut into 1/2 inch pieces
- salt to taste
- french bread
Sesame Chicken Stir-Fry with Mushrooms
By Booper-2
Mix broth, cornstarch, hoisin sauce, soy sauce, lemon juice and sesame oil
- 3/4 cup Progresso® chicken broth (from 32-ounce carton)
- 1 tablespoon cornstarch
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken thighs, cut into bite-size pieces
- 2 garlic cloves, finely chopped
- 2 teaspoons vegetable oil
- 1 medium yellow summer squash, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
- 6 ounces fresh mushrooms, cut in half (2 cups)
- 6 ounces snow (Chinese) pea pods (1 1/2 cups)
- 1 small onion, cut into thin wedges
- Hot cooked Oriental noodles or hot cooked rice, if desired
- 2 tablespoons sesame seed, toasted