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Recipes
Gordon Ramsay's Beef Wellington
By Booper-2
How to make beef Wellington Pre-heat the oven to 450F/ gas mark 6
- 400 g beef fillet
- 400 g flat mushrooms
- 4 slices Parma ham
- English mustard for brushing meat
- 200 g puff pastry
- 2 egg yolks
- Approx 8 Charlotte/New potatoes
- 1 clove garlic, crushed
- 1 sprig thyme
- 2 large baby gem lettuce
- Salt and pepper
- Olive oil
- Mustard vinaigrette, optional
Roasted New Potatoes
By Booper-2
HEAT oven to 400ºF. COMBINE potatoes, bacon and Italian dressing; spread onto bottom of 17x11-1/2x3/4-inch pan
- 2 lb. (900 g) new potatoes, halved
- 6 slices bacon, chopped
- 3 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
- 1/3 cup Miracle Whip Calorie-Wise Spread
- 1 Tbsp. lemon juice
- 1 clove garlic, minced
- 2 Tbsp. Kraft 100% Parmesan Finely Shredded Cheese
- 2 tsp. chopped fresh parsley
Inas Tartar Sauce
By Booper-2
Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times u...
- 1/2 cup good mayonnaise
- 2 tablespoons small-diced pickles or cornichons
- 1 tablespoon Champagne or white wine vinegar
- 1 tablespoon capers
- 1 teaspoon coarse-grained mustard
- Pinch kosher salt
- Pinch freshly ground black pepper
Pan-seared scallops with caramelized onions and figs
By Booper-2
• Preheat the skillet over high heat
- To make grating Mozzarellissima easier, you can put it in the freezer for 20 minutes prior to grating. Caramelized onions are delicious and you can also use them to add flavour to soups, sandwiches or even salads.
- 500 g (1.1 lb) sea scallops
- 250 g (9 oz) Saputo Mozzarellissima cheese, grated
- 2 large onions, finely chopped
- 150 ml (2/3 cup) fig jam
- 180 ml (3/4 cup) brandy (can be substituted with white wine, broth or water), to deglaze
- Olive oil, to taste
- Salt and freshly ground pepper, to taste
- 3 tbsp fesh Parsley, finely chopped
Baby Back Ribs Recipe
By Booper-2
Place the ribs in a 5-qt. slow cooker
- 2-1/2 pounds pork baby back ribs, cut into eight pieces
- 5 cups water
- 1 medium onion, sliced
- 2 celery ribs, cut in half
- 2 teaspoons minced garlic, divided
- 1 teaspoon whole peppercorns
- 1/2 cup barbecue sauce
- 1/4 cup plum sauce
- Dash hot pepper sauce
Slow Cooker Italian Beef Sandwiches
By Booper-2
Turn 6 quart slow cooker to high heat
- Slow Cooker Italian Beef Sandwiches
- SERVES 8 | ACTIVE TIME 20 Min | TOTAL TIME 5 Hours 20 Minutes
- 3 cups of beef stock
- 5 cubes of beef bouillon
- 1 tablespoon Worcestershire Sauce
- 2 teaspoons ground black pepper
- 2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons dried basil
- 1 teaspoon crushed red pepper (to taste)
- 1/8 teaspoon ground thyme
- 1 (3 pound) boneless beef chuck roast, trimmed of most fat
- Sandwich Fixin’s
- 8 hoagie rolls
- 16 slices provolone cheese
- 1 (16 ounce) jar roasted red peppers, sliced
- 1 (16 ounce) jar mild sliced pepper rings
Lemonade Layer Cake Recipe
By Booper-2
In a large bowl, beat butter and sugar until crumbly, about 2 minutes
- FROSTING:
- 6 tablespoons butter, softened
- 1-1/3 cups sugar
- 3 tablespoons thawed lemonade concentrate
- 2 tablespoons grated lemon peel
- 2 teaspoons vanilla extract
- 2 eggs
- 2 egg whites
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/4 cups buttermilk
- 1 package (8 ounces) reduced-fat cream cheese
- 2 tablespoons butter, softened
- 2 tablespoons grated lemon peel
- 2 teaspoons thawed lemonade concentrate
- 1 teaspoon vanilla extract
- 3-1/2 cups confectioners' sugar
Applebee's Hot Artichoke and Spinach Dip
By Booper-2
I found this spinach artichoke dip online somewhere, but I can't remember the site
- 1 (10 ounce) box frozen chopped spinach, thawed
- 1 (14 ounce) can artichoke hearts, drained and roughly chopped
- 1 cup parmesan-romano cheese mix, shredded
- 1/2 cup mozzarella cheese, shredded
- 10 ounces prepared alfredo sauce
- 1 teaspoon garlic, minced
- 4 ounces cream cheese, softened
- Pepper, optional
Bow Tie Lemon Chicken Recipe
By Booper-2
Cook pasta according to package directions
- 4-2/3 cups uncooked bow tie pasta
- 12 ounces boneless skinless chicken breast, cut into 1-inch strips
- 1/2 teaspoon salt-free lemon-pepper seasoning
- 2 garlic cloves, minced
- 1 tablespoon canola oil
- 1 cup chicken broth
- 1 cup frozen peas, thawed
- 2/3 cup shredded carrots
- 1/4 cup cubed reduced-fat cream cheese
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/3 cup shredded Parmesan cheese
Cheddar Bacon Chicken Tenders
By Booper-2
1 Heat oven to 400°F. Spray large cookie sheet with cooking spray
- 1 egg
- 1/2 cup Progresso® plain panko crispy bread crumbs
- 1/2 cup finely shredded Cheddar cheese (2 oz)
- 1 package or jar (3 oz) cooked real bacon bits or pieces
- 1 package (14 oz) uncooked chicken tenders (not breaded)
- Chive and onion sour cream potato topper, if desired