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Recipes
Cookies - Pumpkin 'Dried Cherries, Oats, & Pecans
By Kwasome
Pre-heat oven 350 degrees Place the butter, sugar, brown sugar and pumpkin puree in the bowl of a mixer
- 1 cup unsalted butter, melted
- 1 cup sugar
- 1/2 cup brown sugar
- 1/3 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cup flour
- 2 cups old fashion oats
- 1/2 cup toasted chopped pecans
- 1/2 cup chopped dried cherries
- Heaping 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Dressing - Blue Cheese 'Outback'
By Kwasome
1 Mix all ingredient together by hand in a Sm
- 1 cup Mayonnaise
- 2 Tbs Buttermilk
- 1 Tbs Crumbled Blue Cheese
- 1/8 cup Coarse Ground Black Pepper
- 1/8 cup Onion Powder
- 1/8 cup Garlic Powder
Pulled - P'Butt [Sm] 'Alton Brown
By Kwasome
Prep Time: 20 min Inactive Prep Time: 13 hr Cook Time: min 11 hr
- Brine:
- 8 ounces or 3/4 cup molasses
- 12 ounces pickling salt
- 2 quarts bottled water
- 6 to 8 pound Boston butt
- Rub:
- 1 teaspoon whole cumin seed
- 1 teaspoon whole fennel seed
- 1 teaspoon whole coriander
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
Pasta - Shrimp & Asparagus
By Kwasome
1.) Thaw Shrimp, if Frozen
- 12 oz Fresh or Frozen Shrimp - peeled & deveined
- 1- 1/3 lbs Fresh Asparagus Spears
- 8 oz Gemelli, Rotinit or other dried shaped Pasta
- 1 cup Chicken Broth
- 1/4 cup Sour Cream
- 2 Tbs All-Purpose Flour
- 1/4 tsp Salt
- 1/8 tsp White Pepper
- 1 Tbs Lemon Juice
Salad - Taters 'Bacon & Blue Cheese
By Kwasome
Prep Time:30 Min Cook Time: 15 Min Ready In: 45 Min
- 4 slices bacon
- 2 pounds medium red potatoes (1 to 2 inches in diameter), unpeeled, scrubbed, and halved if smaller or quartered if larger
- 1/2 cup olive oil
- 3 tablespoons white vinegar
- 1 bunch green onions, chopped
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 1/2 ounces blue cheese, crumbled
Risotto 'Asparagus II
By Kwasome
1 In a Lrg. saucepan or stockpot, heat Olive Oil over Med
- 2 Tbs Olive Oil
- 2 cups Arborio Rice or short rice - rinsed & drained
- 7 to 8 cups Chicken Broth - simmering
- 2 cups Fresh Asparagus - chopped
- 1/4 cup Parmesan Cheese - grated
Chicken - Breast or Thighs [IP] 'Parmesan 'Rice
By Kwasome
1. Set Instant Pot to SAUTE
- 4-6 chicken thighs, or 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- salt and pepper to taste
- 2 teaspoons dried herb blend, divided see note
- 1 teaspoon garlic powder
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 1 cup sliced mushrooms
- 1 cup long grain white rice or brown rice (rinsed*)
- 1/3 cup fresh-grated parmesan cheese
- chopped parsley, optional for garnish
- 1-1 1/2 cups chicken broth
Chicken - Breast [CP] 'SanteFe'
By Kwasome
In a slow cooker, mix together the beans, corn and 1/2 cup of the salsa
- 1 15 oz can black beans, rinsed and drained
- 2 15 oz cans whole kernel corn, drained
- 1 cup bottled thick and chunky salsa
- 5 or 6 skinless, boneless chicken breast halves
- 1 cup shredded Cheddar cheese
Salmon [Sm] 'Old Bay Seasoning
By Kwasome
Add the sugar to one quart of the water
- 4 pounds salmon fillets
- 3 quarts Cold Water
- 1 quart Soy Sauce
- 1 1/2 cups Brown Sugar
- 1 cup Pickling Salt
- 1 cup Granulated Sugar
- 1/2 cup Honey
- 3 large Cloves garlic, crushed
- 1 Tbs Onion Powder
- 1 Tbs Old Bay Seasoning
- 2 Tsp White Pepper
Smoothie 'Pina Colada'
By Kwasome
1.) Pour all liquid ingredients into the blender 2
- 5 Tbs. Coconut milk
- 2-1/2 cups pineapple juice
- 1/2 cup vanilla ice cream
- 1/2 frozen banana (chunks)
- 1-1/2 cups frozen pineapple chunks