Tjberens' profile page
Recipes
Cavatini Pizza Hut
By tjberens
You can now make Pizza Hut's cavatini at home with this copycat recipe
- 1 large green bell pepper, diced
- 1 large onion, diced
- 2 ounces margarine, 1/2 stick
- 1 teaspoon garlic powder
- 1 pound assorted pasta, wheels, shells, spirals, ziti
- 1/2 pound pepperoni, sliced thin then cut in half
- 8 ounces mozzarella cheese, shredded
- 1/2 pound hamburger, browned
- 1/2 pound Italian sausage, browned
- 1 (16-ounce) jar meat flavored sauce
Pasta Di Pollo Al Sugo Bianco-Macaroni Grill
By tjberens
Excellent pasta and chicken dish that's slightly labor intensive
- Asiago Sauce:
- 4 Cups heavy cream (whipping cream)
- 1/8 Teaspoon chicken base
- 1 1/4 Cups asiago cheese
- 1 Tablespoon cornstarch
- 2 Ounces water
- For the Pasta:
- 1/2 Stick butter
- 1/2 Cup red onions diced
- 1/2 Cup pancetta chopped
- 1 Tablespoon garlic chopped
- 3/4 Cup green onion tops only
- 3/4 Pound chicken grilled and sliced
- 2 Pounds farfalle cooked
- 8 Ounces heavy cream (whipping cream)
- 1 Tablespoon chopped parsley
Fiesta Mexicana Beef & Bean Dip
By tjberens
Stumbled across this fantastic recipe at a sports bar in Denver
- 2 lbs Ground Beef*
- 1 14 oz cans Green Chili sauce
- 2 11 oz cans condensed Cheese Soup
- 2 16 oz cans Frijoles (refried beans)
- 1 medium Onion (diced)
- 5 Peppers-Jalapeno or Serrano (seeded and diced)
- 2 Roma Tomatoes (seeded and diced)
- 3 tbsp Garlic (minced)
- 3 tbsp Chili Powder
- 2 tbsp mexican Oregano
- 2 tbsp Cumin
- 3 tbsp Butter
- 4 oz water
- 1 cup Asadero/Chihuahua finely shredded cheese (you can use Monterey Jack if the authentic cheeses are hard to find in your area)
- *NOTE-you can sub 1 lb of hot sausage to create a little different flavor
Granita De Lemone (Lemon Ice)
By tjberens
Scrape out lemons after juicing; Freeze rinds for serving later
- 3 cups Water
- 1 cup Sugar
- 5 Lemons, juiced
- 1/2 cup Limoncello or Lemon liqueur
- 1 tbsp grated Lemon zest
- Mint leaves for garnish
Penne Rustica-Macaroni Grill
By tjberens
A pretty good knock-off of Romano's macaroni Grill signature dish
- Gratinata Sauce:
- 2 T. butter
- 2 T. chopped garlic
- 1 T. Dijon mustard
- 1 tsp. salt
- 1 tsp. chopped rosemary
- 1 cup marsala wine
- 1/4 tsp. cayenne pepper
- 8 cups heavy cream
- Penne Rustica:
- 1 oz. pancetta or bacon
- 18 ea. shrimp, peeled and deveined
- 12 oz. grilled chicken breast, sliced
- 4.5 cups of granita sauce
- 48 oz. penne pasta, precooked
- 3 T. pimentos
- 6 oz. butter
- 1 T. shallots, chopped
- 1 pinch of salt and pepper
- 1 cup parmesan cheese
- 1/2 tsp. paprika
- 6 sprigs of fresh rosemary
Tequila Sunrise
By tjberens
Classic south of the border drink
- 2 msr 1800® Tequila
- 2 msr orange juice
- 2 dashes grenadine syrup
Jumpin', Juken' & Jiven All Day Beef Brisket Moppin' Sauce-Famous Dave's
By tjberens
This is supposedly the top secret moppin' sauce used at Famous Dave's BBQ restaurants
- Secret Moppin' Sauce:
- 60 ounces BBQ sauce(yours or any off the shelf product will work)
- 2 quarts water
- 1 cup beef stock base
- 1/4 cup Kahlua
- 2 tablespoons yellow mustard
- 2 tablespoons blackstrap molasses
- 1 tablespoon liquid smoke
- 1 teaspoon toasted sesame seed oil
- 1 teaspoon coarse ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 2 sticks (1 cup) butter
- Beef:
- Whole brisket
- 1 tablespoon fresh minced garlic
- 1/2 cup Rib Rub(yours or any off the shelf product will work)
Lemon-Lime Squares
By tjberens
Heat oven to 350°F. With electric mixer, beat butter, 1/3 cup powdered sugar and 1 cup flour until blended
- Crust:
- 1/2 cup butter or margarine (1 stick), softened
- 1/3 cup C&H Pure Cane Powdered Sugar
- 1 cup all-purpose flour
- 2 eggs
- 1 2/3 cups Powdered Sugar
- 2 tbsp. all-purpose flour
- 1 tsp. lemon rind, finely grated
- 1 tsp. lime rind, finely grated
- 2 tbsp. lemon juice
- 2 tbsp. lime juice
- 1/2 tsp. baking powder
- Powdered Sugar (for sifting on top)
Trattoria Burger-Food Network Challenge
By tjberens
Italian Herb Butter: In the bowl of a food processor, combine the parsley, basil, thyme, shallot, garlic, lemon ...
- Italian Herb Butter:
- 3 tbsp chopped fresh basil leaves
- 2 tbsp chopped fresh Italian parsley Pinch fresh thyme leaves
- 3 tbsp chopped shallots
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 1/4 sticks unsalted butter, room temperature
- Frico:
- 2/3 cup finely grated aged Montasio cheese (Asiago is a very good substitute)
- Crispy Speck:
- 1 tbsp olive oil
- 1 oz speck (smoked prosciutto), thinly sliced, finely chopped
- Patties:
- 6 ounces dry, hot capicola (coppa), thinly sliced and chopped
- 1/4 tsp finely chopped fresh rosemary 22 ounces ground chuck (20%-25% fat) 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 5 oz shredded fontina cheese
- 4 country potato buns or potato rolls 1 cup wild arugula (or baby arugula)
Bellini
By tjberens
Classic Breakfast Champagne cocktail
- 2 oz peach nectar
- 1 tsp fresh lemon juice
- 1 oz peach schnapps
- 3 oz chilled, dry Champagne
- 1/2 cup crushed ice