cheesy potato skins - (added 2007-03-22)
5 large russet potatoes
1 teaspoon olive oil
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoon freshly grated Parmesan cheese
Preheat oven to 400° F. Scrub the potatoes. With a paring knife, remove skin and about 1/8 inch of the flesh in long 1- to 2-inch-wide strips. (Reserve peeled potatoes for another use.) Toss potato skins with oil, paprika, salt and cayenne. Place in a single layer on a lightly oiled baking sheet; sprinkle with Parmesan. Bake until tender and golden, 25 to 30 minutes.
Devilled Eggs - (added 2006-04-02)
1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 Tbsp minced onion or shallot
1/4 teaspoon tabasco
Salt and pepper
Paprika
1 First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Bring the water to a boil. Cover, and remove from heat. Let sit covered for 15-17 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
2 Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
3 Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.
Lemon Blueberry Walnut Bread - (added 2006-05-12)
250 ml (1 cup) walnuts, chopped
500 ml (2 cups) all-purpose flour
10 ml (2 tsp) baking powder
2 ml ( 1/2 tsp) baking soda
1 ml ( 1/4 tsp) salt
250 ml (1 cup) granulated sugar
30 ml (2 tbsp) lemon zest, finely grated
175 ml ( 3/4 cup) buttermilk
2 eggs
5 ml (1 tsp) pure vanilla extract
30 ml (2 tbsp) unsalted butter,melted
30 ml (2 tbsp) canola oil
250 ml (1 cup) fresh or frozen blueberries
Glaze:
45 ml (3 tbsp) granulated sugar
30 ml (2 tbsp) fresh lemon juice
In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes. In large bowl, combine flour, baking powder, baking soda and salt. Whisk to combine.
In medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
Make well in centre of dry ingredients. Add liquid ingredients; mix gently just to combine; do not overmix. Gently fold in walnuts and blueberries. Pour batter into greased and floured 20- by 10-cm (8- by 4-inch) loaf pan. Bake in a 175 C (350 F) oven for 55 to 60 minutes or until tester inserted in centre comes out clean. Let cool on rack for 20 minutes. Remove from pan and let cool to room temperature.
Glaze: In small saucepan, combine sugar and lemon juice. Bring to boil over high heat and cook, stirring, until sugar dissolves. Brush glaze over cake while warm. Makes 1 loaf, 10 to 12 servings.
Blueberry Muffins - (added 2006-06-06)
.
Ingredients
1/4 cup butter or margarine, softened
2/3 cup sugar
1 teaspoon finely grated lemon peel
1 egg
1/2 teaspoon vanilla
1 1/4 cups blueberries
1 cup plus 2 tablespoon cake flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk or milk substitute
1/4 cup chopped pecans, optional
1 teaspoon sugar mixed with 1/8 teaspoon ground cinnamon or ground nutmeg
Instructions
Preheat oven to 375. Place paper muffin liners in 8 to 10 muffin cups. In large bowl, cream butter or margarine, sugar, and lemon and beat until light, about 4 to 5 minutes. Beat in the egg and vanilla. In another bowl mash 1/4 cup of the blueberries and then beat it into batter. In another bowl combine the flour, baking powder and salt together. Fold the dry ingredients into batter, a little at a time, alternating with the milk. Fold in remaining 1 cup blueberries and the pecans, if using. Spoon into 8 to 10 paper lined muffin cups. Sprinkle each muffin with the sugar and spice mixture. Bake until muffins spring back when lightly touched, about 20 to 25 minutes.
Corn Bread - (added 2006-12-26)
3/4 cup cornmeal
1 cup milk
1/2 cup wholewheat flour
1/2 cup allpurpose flour
4 tsp baking powder
1/4 cup sugar
1 egg
1/3 cup oil
Preheat the oven to 400F and lightly grease a 9-inch square pan. Mix the cornmeal and milk in a small bowl so the cornmeal can soak while preparing the rest of the ingredients. In a large bowl mix together the flours, baking powder and sugar. Mix the egg and oil together well and stir into the cornmeal. Add the cornmeal to the flour and stir to moisten. Pour into the prepared pan and bake for 25 minutes or until a toothpick comes out clean from the center of the pan. Makes 16 squares.
Cinnamon Coffee Cake - (added 2005-05-26)
1 pkg yellow cake mix
1 pkg instant vanilla pudding mix
1 pkg of instant butterscotch pudding
4 eggs
1 cup water
1 cup vegetable oil
1 cup packed brown sugar
1 tablespoon cinnamon
1 cup chopped walnuts
Preheat oven to 350o
Grease a 9x13inch cake pan
In a medium bowl stir together the cake mix,and the pudding mixes.
Add the eggs oil and water,mix until blended.
In another bowl mix brown sugar cinnamon and nuts.
Pour half the batter into the pan,spread evenly,sprinkle with half
of the nut mixture.Cover with the rest of the batter and sprinkle with
rest of the nut mixture
Bake for 20 mins then turn the oven down to 325o
and bake for 40 minutes more.
Gumdrop Cake - (added 2005-05-27)
1/2 cup butter
1 cup sugar
2 eggs,beaten
2 1/4 cups flour
1/4 tsp salt
2 tsps baking powder
1 tsp vanila
3/4 cup milk
1 lb gumdrops,chopped fine
1/2 cup crushed pineapple
Method:
Cream butter,blend in sugar and beaten eggs.
Mix flour,salt and baking powder put over gumdrops,dredge
Add vanilla to milk and add flour mixture and milk to first mixture alternating,Add pineapple.
Bake in greased loaf pan in 275 to 300 deg oven 1 1/2 hours
Triple Layer Squares - (added 2008-02-23)
1 cup (250 mL) unsalted butter, softened
3/4 cup (175 mL) packed brown sugar
1 egg yolk
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1/4 tsp (1 mL) salt
3/4 cup (175 mL) chopped pecans
Caramel Layer:
1/2 cup (125 mL) packed brown sugar
1/2 cup (125 mL) unsalted butter
1/2 cup (125 mL) sweetened condensed milk
2 tbsp (25 mL) corn syrup
Bittersweet Chocolate Layer:
8 oz (250 g) good-quality bittersweet chocolate, chopped
1/2 cup (125 mL) whipping cream
White Chocolate Layer:
4 oz (125 g) good-quality white chocolate, chopped
2 tbsp (25 mL) whipping cream
Preparation:
In large bowl, beat butter with sugar until light; beat in egg yolk and vanilla. Stir in flour and salt. Press into parchment paper–lined or greased 13- x 9-inch (3.5 L) metal cake pan. Sprinkle with pecans; press lightly into dough.
Bake in centre of 350°F (180°C) oven for about 18 minutes or until edges are lightly browned and centre is firm to the touch. Let cool on rack.
Caramel layer: In heavy saucepan over medium heat, bring brown sugar, butter, condensed milk and corn syrup to boil, stirring constantly. Boil, stirring constantly, for 4 minutes. Remove from heat; let stand for 2 minutes. Pour over base; let cool.
Bittersweet Chocolate Layer: In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate with cream until smooth. Pour over caramel.
White Chocolate Layer: In bowl over saucepan of hot (not boiling) water, melt white chocolate with whipping cream until smooth.
Drop white chocolate mixture by about 6 spoonfuls onto bittersweet chocolate layer. Using toothpick, gently swirl together. Refrigerate until firm, about 2 hours. Cut into squares.
Butter Tarts - (added 2007-01-19)
2 eggs
1 cup packed brown sugar
1 teaspoon vanilla extract
1 tablespoon distilled white vinegar
1/2 cup butter, melted
3/4 cup raisins
3/4 cup chopped walnuts
Preheat oven to 400 degrees F
In a large bowl, beat eggs, then beat in brown sugar. Stir in vinegar and vanilla extract. Mix well, then stir in melted butter. Fold in raisins or dates and chopped nuts.
Carefully spoon mixture into tart shells. Place tins on baking sheets.
Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes, until set.
Gingersnap Cookies - (added 2005-05-26)
8ozs unsalted butter
1 1/4 cup+2tbls white sugar
1/2 tsp vanilla
2 eggs
1/3 cup molasses
3 cups all-purpose flour
2 1/2 tsps baking soda
1/2 tsp salt
2 1/2 tsps cinnamon
2 1/2 tsps ginger
1/8 tsp pepper
Cream butter until soft,add sugar and beat until light and fluffy
Add vanilla and eggs,beat untill fluffy,add molasses and mix well
Add dry ingredients 1/3 at a time,mix only until dry ingredients
become incorporated.
Line a 9x13 loaf pan with parchment paper,press dough into bottom of pan
Freeze until very firm,preferably overnight.
Unwrap and remove dough from pan,slice into 1/8" slices
Place on parchment-lined sheetpan and bake at 350degrees about 12 mins.
(Convection oven 325degrees for about 10 mins)
Lemon Crisp Cookies - (added 2005-05-26)
1 package lemon cake mix
1 cup crisp rice cereal
1/2 cup butter or margarine(melted)
1 egg,beaten
1 teaspoon grated lemon peel.
In a large bowl,combine all ingredients
(Dough will be crumbly)
Shape into 1-inch balls.
Place 2 ins. apart on ungreased baking sheet.
Bake at 350 degrees for 10-12 mins.
Yield: about 4 dozen.
White Chocolate-Cranberry Bark - (added 2007-02-23)
Bark is one of the easiest confections to whip up, making this no-fuss, simple recipe ideal for cramped holiday schedules. Normally dull and uninteresting white chocolate gets dressed up by dried cranberries and candied orange zest.
What to buy: These chocolate wafers by E. Guittard taste great and come in easy-to-measure disks.
Ingredients
6 ounces white chocolate, such as E. Guittard wafers
1/2 cup dried cranberries
2 tablespoons chopped candied orange zest
Instructions
Line a rimmed baking sheet with waxed paper and set aside.
Melt the white chocolate in a small saucepan over low heat. Remove from heat and stir in half the cranberries and candied orange zest.
Spread the white chocolate mixture into a roughly 7-by-7-inch square on the wax paper. Sprinkle the remaining cranberries and candied orange zest evenly over the top. Place in a cool, dry place to harden.
English Trifle - (added 2006-08-24)
1 (5 ounce) package instant
vanilla pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut
in cubes 4 bananas, sliced
1 (16 ounce) package frozen
strawberries, thawed
1 (12 ounce) container frozen
whipped topping, thawed
1. Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.
Glazed Peach Pie - (added 2005-09-14)
3/4 cup water
1 cup sugar
3 tablespoons cornstarch
1 teaspoon vanilla
2 teaspoons lemon juice
1 tablespoon butter
1/8 teaspoon salt
sweetened whipped cream or whipped topping
PREPARATION:
Mash 1 cup of the peaches. Add water and cook four minutes. Mix sugar and cornstarch; add to the fruit mixture. Cook until thick and clear. Add vanilla, lemon juice, butter, and salt. Let cool. Arrange remaining peach slices in the cooled pie shell. Pour cooled peach glaze mixture over the sliced fruit. Chill. To serve, top with whipped cream or whipped topping and a few small peach slices, if desired. Or, serve with vanilla ice cream
Rhubarb Custard Pie - (added 2006-06-06)
1 10-inch unbaked pie crust
1 cup sugar
1 cup milk
3 large eggs
1 tsp. vanilla
1 pinch salt
4 cups chopped rhubarb
Fill pastry crust with rhubarb. Mix sugar and milk until sugar is dissolved. Add slightly beaten eggs, vanilla and salt and pour over the rhubarb. Bake at 325º for 90 minutes, or until knife comes out of center clean.
Triple Layer Squares - (added 2008-02-28)
1 cup (250 mL) unsalted butter, softened
3/4 cup (175 mL) packed brown sugar
1 egg yolk
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1/4 tsp (1 mL) salt
3/4 cup (175 mL) chopped pecans
Caramel Layer:
1/2 cup (125 mL) packed brown sugar
1/2 cup (125 mL) unsalted butter
1/2 cup (125 mL) sweetened condensed milk
2 tbsp (25 mL) corn syrup
Bittersweet Chocolate Layer:
8 oz (250 g) good-quality bittersweet chocolate, chopped
1/2 cup (125 mL) whipping cream
White Chocolate Layer:
4 oz (125 g) good-quality white chocolate, chopped
2 tbsp (25 mL) whipping cream
Preparation:
In large bowl, beat butter with sugar until light; beat in egg yolk and vanilla. Stir in flour and salt. Press into parchment paper–lined or greased 13- x 9-inch (3.5 L) metal cake pan. Sprinkle with pecans; press lightly into dough.
Bake in centre of 350°F (180°C) oven for about 18 minutes or until edges are lightly browned and centre is firm to the touch. Let cool on rack.
Caramel layer: In heavy saucepan over medium heat, bring brown sugar, butter, condensed milk and corn syrup to boil, stirring constantly. Boil, stirring constantly, for 4 minutes. Remove from heat; let stand for 2 minutes. Pour over base; let cool.
Bittersweet Chocolate Layer: In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate with cream until smooth. Pour over caramel.
White Chocolate Layer: In bowl over saucepan of hot (not boiling) water, melt white chocolate with whipping cream until smooth.
Drop white chocolate mixture by about 6 spoonfuls onto bittersweet chocolate layer. Using toothpick, gently swirl together. Refrigerate until firm, about 2 hours. Cut into squares.
Baked Beans - (added 2006-06-12)
2 lbs. dried beans
1 medium onion (sliced)
¼ cup tomato ketchup
1 tsp. dry mustard
¼ cup brown sugar
½ cup molasses
1 tsp salt
Oven 300f
Soak beans overnight,
Parboil til skins pop open
Put beans in crock,add other ingredients
Bake for 4-5 hours til soft
Baked Potato Fans - (added 2006-09-30)
4 small baking potatoes (1-1/2 lb.)
1/4 cup KRAFT SIGNATURE Sundried Tomato and Oregano Dressing
2 Tbsp. KRAFT 100% Parmesan Grated Cheese
PREHEAT oven to 375°F. Scrub potatoes thoroughly with brush; pat dry. Make 7 to 9 diagonal slices across tops of potatoes about 3/4 of the way through, being careful to not cut all of the way through to bottoms of potatoes.
PLACE potatoes on lightly greased baking sheet. While slightly spreading potatoes apart to open up the slices, drizzle each potato with 1 Tbsp. of the dressing. Bake 1 hour or until potatoes are cooked through.
PLACE hot potatoes on serving dish. Sprinkle each with 1/2 Tbsp. of the cheese.
Chicken Mango - (added 2007-12-01)
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) dried thyme (or 3/4 tsp / 3 mL chopped fresh)
Pinch each: ground nutmeg, cayenne pepper
4 boneless, skinless chicken breasts (about 1lb/500 g)
2 tsp (10 mL) Becel margarine
1 ripe but firm mango, peeled and cut into chunks
2 green onions, thinly sliced
Salt to taste
1/4 cup (50 mL) chopped fresh coriander
Squeeze of lime
In a small dish, stir together spices. Sprinkle both sides of chicken breast with spice mixture. Heat margarine in a large nonstick skillet over medium-high heat. Add chicken breasts and cook, turning occasionally, until both sides are a deep golden brown and chicken is no longer pink inside, about 10 to 15 minutes.
Add mango and green onions. Cook, stirring, just until heated through, about 1 minute. Remove from heat. Sprinkle with salt, coriander and a squeeze of lime. Serve immediately.
Makes 4 servings
codfish cakes - (added 2007-01-11)
1 lb. of salt cod
4 large potatoes peeled and cut in quarters
2 parsnips peeled and chopped
3 eggs
1/3 cup of parsley finely chopped
1 tbsp. of onion finely chopped
1/2 tsp. black pepper
Soak cod fish overnight. The next day pour off old water and add new enough to cover the fish. Bring fish to a boil. This reduces the amount of salt in the fish. If after the water boils the fish is still salty change the water and boil again.
Meanwhile cook the potatoes and parsnips until tender. Mash the cod the potatoes and parsnips together. Add the eggs, parsley, onion, and pepper mix this well.
Shape into balls and flatten out to the shape of a patty. Fry them in oil until golden brown all over. Drain on paper towels.
P.S. If the mix is to moist use flour to dry it up but to much you want them a little moist. If the mix is to dry use another egg to add moisture.
Corned Beef and Cabbage - (added 2007-03-14)
5 pounds corned brisket of beef
6 peppercorns, or packaged pickling spices
3 carrots, peeled and quartered
3 onions, peeled and quartered
1 medium-sized green cabbage, quartered or cut in wedges
Melted butter (about 4 tablespoons)
Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)
crockpot rabbit - (added 2008-11-19)
Crock Pot Rabbit
This dish is at its best served over rice with a fresh green salad.
2 rabbits, cut into serving pieces
1 cup celery, sliced
1 cup carrots, peeled and sliced
1 onion, chopped
1 can water chestnuts, sliced
2 cups fresh mushrooms, sliced
3 cups chicken broth
Salt and pepper
2 Tbsp cornstarch
½ cup sherry
Place all ingredients except cornstarch and sherry in crock pot and cook on low for 6 hours. Remove rabbit from pot. In a separate bowl, combine sherry and corn starch. Pour into crock pot to thicken the sauce. Return rabbit to the crock pot and mix. Servings: 6-8.
grape jelly meatballs - (added 2005-06-03)
2lbs lean ground beef
1 tablespoon parsley flakes
2 teaspoons dried leaf oregano
2 teaspoons dried leaf basil
1/4 teaspoon garlic salt
1/2 cup bread crumbs
Sauce
1 cup ketchup
1/3 cup lemon juice
1/3 cup grape jelly
Preparation
Mix all ingredients together;shape into 1-inch balls
Brown in a large skillet.Place meatballs in a baking pan.
Combine sauce ingredients;add to meatballs and bake at 350degs for 30 to 35 mins.
Herb Marinated Lamb Chops - (added 2008-03-05)
Ingredients:
1/4 cup dry red wine
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons minced fresh mint or 1/2 teaspoon dried mint
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/2 teaspoon pepper
1 garlic clove, minced
4 bone-in lamb loin chops (1 inch thick and 6 ounces each)
Directions:
In a large resealable plastic bag, combine the wine, soy sauce, mint, basil, pepper and garlic; add the lamb chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill lamb, uncovered, over medium heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium, a meat thermometer should read 160°; well-done, 170°). Yield: 4 servings.
Honey Garlic Ribs - (added 2005-12-13)
3-4 lbs spareribs
cook in water 1 to 1 1/2hrs
Drain and place in shallow pan
Combine:
1/2 honey
1 cup ketchup
1/4 cup soy sauce
4 cloves garlic(crushed)
pour over ribs
Bake in 350deg oven
approx 30 mins
Irish Beef Stew - (added 2007-03-19)
1/4 cup olive oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
I cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley
1 Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.
3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Jumbo Shrimp (asparagus) - (added 2007-01-10)
Jumbo Shrimp and Asparagus
2 cups water
2 bunches asparagus, trimmed and cut into 1 inch pieces
2 tablespoons vegetable oil
24 large fresh shrimp, peeled, deveined and cut in half lengthwise
2 teaspoons chopped fresh ginger root
3 tablespoons soy sauce
2 teaspoons granulated sugar
1 teaspoon dry sherry
salt to taste
In a medium saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
Heat the oil in a skillet over medium-high heat. Saute the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for 5 more minutes.
Meatloaf - (added 2006-06-14)
1 lb. hamburger
1 egg
1 pkg. saltines (crushed)
½ tsp. salt & pepper
1 clove of garlic (minced)
1 rib of celery (chopped)
dash of Worcestershire sauce
½ cup ketchup
(may double recipe if you wish)
Mix all ingredients and shape into a loaf.
Bake at 350 for 1 hour.
Remove from oven and let stand for 15 minutes
before slicing
rice pilaf - (added 2006-08-11)
Rice Pilaf
Ingredients
1 tablespoon olive oil
1 cup chopped onion
4 teaspoon minced fresh garlic
1/4 to 1/2 teaspoon cumin
2 cups water (or 1 cup water 1 cup chicken broth)
1 cup uncooked brown or white rice
1/2 cup chopped tomato
1/3 cup coarsely chopped black or Greek olives
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon salt
pepper to taste
Instructions
In medium saucepan, heat the oil. Add onion and garlic and cumin. Cook and stir over medium-high heat 2-3 minutes or until onion is just tender. Stir in the water and rice. Bring to a rolling boil and reduce heat to simmer (low boil). Cover with tight-fitting lid and simmer 35-40 minutes. Just before serving stir in the tomato, olives, parsley, lemon juice and salt and pepper.
Sauerbraten - (added 2007-10-04)
Sauerbraten
Marinade
2 cups vinegar
2 cups water
4 sliced onions
1 chopped stalk celery
1 chopped carrot
2 bay leaves
8 peppercorns
8 whole cloves
1/4 teaspoon mustard seed.
Bring to a boil and set aside until cooled.
Other Ingredients
1 (4 to 5 pound) beef rump roast
1 teaspoon salt
1/4 teaspoon pepper
1/4 vegetable oil
1/3 cup ( about 5 cookies) gingersnaps, crushed
Marinade roast in above marinade for 2 to 3 days, in frig, turning
frequently.
Remove meat from marinade, wipe dry. Rub with salt and pepper. Heat oil
in Dutch Oven, and brown meat on all sides. Add 2 cups of marinade,
cover and simmer under very tender.( about 2 to 3 hours).
Remove meat. Strain sauce, and skim off fat, and remove bay leaves. Add
water or marinade to make 2 cups. Return marinade to Dutch Oven and add
gingersnaps. Cook and stir until dissolved and gravy is thickened. Slice
roast and serve with gravy
Sherried Beef - (added 2005-05-26)
3lbs round steak
1 pkg onion soup mix
1 can cream of mushroom soup
2/3 cup sherry
Cook in 325 oven
for 2 to 3 hours
Slow Cooker Chili - (added 2006-10-11)
1/2 lb lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1 garlic clove,minced
1 16oz can kidney beans
1 8oz can tomato sauce
1/2 cup water
1/2 cup ketchup
1 tbl worcestershire sauce
2 tsps chili powder
dash hot pepper sauce
In a small skillet cook the beef,onion,green pepper,celery and garlic
over medium heat until meat is no longer pink and veggies are tender.
Drain and transfer to slow cooker.Stir in remaining ingredients.
Cover and cook on low 8-10 hours Yield : 4 cups
Smoked Haddock - (added 2006-11-14)
1 lb smoked haddock fillets
Bring to boil (but not boil)
Drain and add egg sauce....
Egg Sauce
In a saucepan melt 1/4 cup butter or margarine.
Blend in 1/4 cup of flour, 1/2 tsp. salt, 1/4 tsp. pepper.
Gradually, stir in 2 cups of milk.
Cook, stirring constantly, until thickened.
Stir in the chopped , hard cooked eggs
sunshine chicken - (added 2008-01-24)
3 pounds chicken thighs
2 tablespoons soy sauce
1/2 cup ketchup
1/4 cup corn syrup
1 pinch garlic powder.
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Rinse the chicken pieces and place them, single layer and skin side up, in a 9x13 inch baking dish.
Mix the soy sauce, ketchup, corn syrup and garlic powder in a small bowl. Baste the chicken with the sauce, reserving some sauce for basting during baking. Bake uncovered in the preheated oven, basting approximately every 15 minutes, for 1 hour (or until chicken is done and juices run clear).
Banana Smoothie - (added 2006-10-20)
Ingredients
1-1/2 cups (375 mL) milk, high-protein milk or cream
1 ripe banana
1 tbsp (15 mL) liquid honey •
1/4 tsp (1 mL) cinnamon
Preparation
In blender, purée together milk, banana, honey and cinnamon until smooth.
Pour over ice if desired.
Broccoli quiche - (added 2006-11-07)
Broccoli and cheese quiche
1 cup sliced mushrooms
1 cup each: chopped onions and broccoli
5 eggs
1/3 cup MIRACLE WHIP Dressing
1/3 cup milk
1 cup KRAFT Double Cheddar Shredded Cheese
1 frozen deep dish pie shell (9 inch)
PREHEAT oven to 375°F. Place vegetables in skillet sprayed with cooking spray; cook on medium heat 5 min. or until vegetables are tender, stirring occasionally. Set aside.
BEAT eggs, dressing and milk in medium bowl with wire whisk until well blended. Stir in vegetable mixture and cheese; pour into pie shell. Place on baking sheet.
BAKE 40 to 45 min. or until centre is set and quiche is golden brown. Let stand 10 min. before cutting into slices to serve
chunky beef barley soup - (added 2007-11-06)
--------------------------------------------------------------------------------
3 tbsp Butter or Margarine
2 Garlic Cloves
1 Medium Onion
1/2 cup Celery, sliced
1 1/2 lbs Stewing beef, cut in 1/4 " (.6 cm) cubes
flour
1 cup carrots, sliced
1/2 cup Pearl Barley
2 Tomatoes, chopped
5 1/2 cups beef broth
2 tbsp Chili Powder
1/2 tsp Cumin
2 tsps salt
1/2 tsp pepper
In large skillet melt 2 tbsp of the butter; add garlic, onion, and celery. Cook over medium heat for 5 minutes, until onion is soft; remove from pan and reserve.
Add remaining butter to pan; melt. Dredge beef cubes in flour; shake out excess flour; place meat in pan; cook stirring occasionally until beef cubes are well-browned.
Return celery mixture to pan; add carrots, barley, tomatoes, beef stock and seasonings; simmer over low heat for 2 hours.
. If too thick, add more beef stock, tomato juice or red wine.
Fruit Smoothie - (added 2006-08-21)
Ingredients
2 cups strawberry-flavored juice blend or strawberry drink, chilled
2 cups fresh or frozen, unsweetened strawberries
1 8-ounce carton plain yogurt
2 to 4 tablespoons sugar or honey
1/2 teaspoon vanilla
Toasted wheat germ with brown sugar and honey (optional)
Directions
1. In a blender container combine strawberry juice blend, strawberries, yogurt, sugar, and vanilla. Cover and blend until nearly smooth (there should be small chunks of strawberry still visible).
2. Divide among 4 glasses. Sprinkle with wheat germ, if desired. Makes 4 servings.
Kiwi Smoothie: Substitute a kiwifruit juice blend for the strawberry juice blend and 1 cup peeled cut-up kiwifruit for the strawberries.
Melon Smoothie: Substitute orange or orange-tangerine juice for the strawberry juice blend and 1 cup cubed cantaloupe for the strawberries.
Greek Feta and Olive Omelette - (added 2005-12-07)
2 tsps buter(10mls)
2 eggs
1 tabl water (15mls)
pinch dried oregano
pinch each salt and pepper
Filling...
2 tablespoons crunbled feta cheese
2 tablespoons chopped pitted black olives
In omelette pan (or skillet)
melt butter over med.high heat
In bowl with fork stir together
eggs water oregano salt and pepper
Pour into heated pan
cook for 3 mins til almost set
gently lifting edges with spatula
to allow uncooked eggs to flow underneath
Filling
Sprinkle half of the omelette with the
feta cheese and olives,
fold and cook for 2 mins
Slide onto plate
Enjoy !
Italian style pizza - (added 2007-02-01)
1 10-ounce package refrigerated pizza crust
1 pound bulk Italian sausage
8 ounces shredded mozzarella cheese
1 8-ounce can pizza sauce
1/2 cup chopped, pitted ripe olives
Directions
1. Preheat the oven to 425 degree F. Press dough into a greased 13x9x2-inch baking pan. Build up edges of crust slightly.
2. In a skillet brown the ground meat. Drain off fat. Place about three-fourths of the cheese over the crust. Pour the sauce over the cheese. (If desired, reserve some of the sauce to drizzle over finished pizza.) Sprinkle with cooked meat, then sprinkle the remaining cheese over meat.
3. Bake in the 425 degree F oven for 15 to 20 minutes or until crust is done. Sprinkle with olives. Makes 4 to 6 servings.
Overnight french toast - (added 2006-06-13)
5 eggs beaten
3/4 cup milk
1 tablespoon Vanilla Extract
1/4 teaspoon baking powder
1 loaf French bread, cut into 8 (1-inch) slices
1 package (16 ounces) frozen whole strawberries
4 ripe bananas, sliced
1 cup sugar
Cinnamon Sugar
Mix eggs, milk, vanilla extract and baking powder. Pour over bread to soak; turn to coat well. Cover. Refrigerate 4 hours or overnight.
Preheat oven to 450°F. Mix frozen strawberries, bananas and sugar in 13x9-inch baking dish. Top with soaked bread slices. Sprinkle with cinnamon sugar.
Bake 20 to 25 minutes or until golden brown.
Makes 8 servings.
pizza - (added 2007-08-17)
Phyllo Crust Pizza with Cheese and Tomatoes
1/4 cup (50 mL) olive oil
8 sheets phyllo pastry
1/2 cup (125 mL) Parmesan cheese, grated
2 cups (500 mL) mozzarella cheese, shredded
28 oz (796 mL) can diced tomatoes
1 clove garlic, finely minced (or more, to taste)
1 tsp (5 mL) dried oregano, crumbled
Salt and pepper to taste
Preheat oven to 375°F. Brush a 12-in (30 cm) pizza pan lightly with olive oil.
Dump the canned, diced tomatoes into a strainer set over a bowl and let drain while you prepare the crust.
Place one phyllo sheet in prepared pan, letting the excess pastry hang over the sides of the pan. With a pastry brush, brush the phyllo lightly with olive oil and sprinkle with 1 tbsp (15 mL) of Parmesan cheese. Repeat layering the phyllo sheets, brushing each layer with oil and sprinkling with Parmesan until you've used all the phyllo and Parmesan. Rotate the pan after each layer so that the phyllo is in a slightly different direction to cover the pan evenly and press down very lightly after each.
Spread the shredded mozzarella cheese over the pizza, then spoon the tomatoes evenly over the cheese.add meats veggies of your choice. Sprinkle with minced garlic, oregano and salt and pepper to taste. With a sharp knife or scissors, cut off the excess pastry -- the phyllo crust should just go to the edges of the pan.
Place in the oven and bake for 25 to 30 minutes, or until the cheese is melted and the phyllo crust is nicely browned
mustard pickles - (added 2005-08-07)
3 quarts cucumbers
1 quart onions
1 small cauliflower
1 quart vinegar
4 cups sugar
3/4 cup flour
1 tablespoon tumeric
1 tablespoon salt
1 tablespoon mustard seed
1 tablespoon celery seed
Method
Cut up cucumbers and add a little coarse salt
let set overnight.Drain in morning.Put vegetables,3 cups
sugar,3 cups vinegar in pot and bring to boiling.
Make paste of 1 cup sugar,1 cup vinegar and 3/4 cup of
flour,table salt and spices,as if you were doing thicken
for gravy. Add to pickles and let simmer for 45 mins.
Put in pint jars. (yield 7 pints)
Pickled Beets - (added 2008-08-26)
Pickled Beets (makes 5 quarts)
10 lbs of beets (I use oblong ones)
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
1/4 cup whole cloves
Method
Place beets in large pot with water to cover.
Bring to a boil and cook until tender.
Drain reserving 2 cups of the beet water,cool and peel.
Sterilize jars and fill with sliced beets
adding a few whole cloves to each jar.
In a large saucepan,combine the sugar,beet water,
vinegar and pickling salt,bring to a rapid boil.
Pour the hot brine over the beets in the jars and
seal lids.
Gina's Relish - (added 2006-09-28)
10 large cukes
1 cauliflower
2 onions
3 red peppers
1 green pepper
6 stalks celery
Put through food chopper,cover with brine
Brine... 1 quart water and 1/2 cup salt
let stand overnight,drain add dressing
Dressing
1 1/2 pts vinegar,5 cups white sugar
1 tbl celery seed
1 tbl mustard seed
1 tbl tumeric
Simmer 15 mins
add paste.... 1/2 cup flour and water
cook 10 mins more....enjoy
kosher dill pickles - (added 2008-08-27)
Kosher Dill Pickles
INGREDIENTS
8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved (I used tiny bulbs from a farmer friend)
8 sprigs fresh dill weed
8 heads fresh dill weed
DIRECTIONS
Wash cucumbers, and place in the sink with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes. ( I do mine in the dishwasher)
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars,
Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.
Maritime Chow Chow - (added 2005-08-19)
Maritime Chow Chow
8 lb. tomatoes
3 lb. onions sliced very thinly
1/2 cup coarse salt
2-3 cups vinegar
1/2 cup pickling spices
2lbs. brown sugar(or to taste)
Cheesecloth
Put tomatoes and onions in large enamel pot. Sprinkle with salt, mix well. Cover and let stand overnight. Drain and rinse well under cold water. Barely cover with vinegar. Put pickling spices in cheesecloth, tie and add to vegetables. Simmer slowly for one hour and then add brown sugar. Stir well, simmer until vegetables are soft-about 2 hours. Bottle while hot.
Mustard Beans - (added 2005-08-21)
Wash and trim ends from
1 (6-quart) basket young yellow string beans.
Cut into 1" lengths. This amount will measure about 15 cups prepared beans.
Cook in boiling salted water until just tender.
MUSTARD SAUCE
Mix together in a large saucepan or kettle;
2-1/2 cups sugar
1 tablespoon turmeric
2 teaspoons salt
1/2 cup dry mustard
1/2 cup all-purpose flour
Blend in;
1/2 cup vinegar
Heat to boiling point
2-1/2 cups vinegar
1 tablespoon celery seeds
Stir hot liquid slowly into flour mixture.
Place over moderate heat, stirring until thickened and smooth (about 5 minutes).
Add drained beans; bring mixture to boiling point.
Ladle into hot sterilized jars, seal and let cool. Store in a dark, dry, cool place.
Yield:- About 6 Pints
Antipasto pasta salad - (added 2006-06-12)
1/2 (500 g) pkg penne or fusilli
5 large marinated artichoke hearts, drained
4 sun-dried tomatoes, packed in oil
2 roasted red peppers
2 green onions
2 slices prosciutto (optional)
1/2 cup (125 mL) mixed black and green olives
1/3 cup (75 mL) Italian salad dressing
1/3 cup (75 mL) freshly grated Parmesan
1/2 tsp (2 mL) each dried rosemary and oregano leaves
1.Bring a large saucepan of water to a boil over high heat. Add pasta and cook until al dente, 8 to 10 minutes. Meanwhile, coarsely chop artichokes. Thinly slice tomatoes. Cut peppers into small pieces. Thinly slice onions and prosciutto. Pit olives, then cut in half. Place all in a large bowl.
2.Drain pasta and add to vegetable mixture. Drizzle with dressing and sprinkle with Parmesan, rosemary and oregano. Stir to evenly mix. Taste and add more dressing, if you wish.
3.Cover and refrigerate at least 1 hour or overnight. Flavour improves with sitting. Salad will keep well, covered and refrigerated, up to 2 days. The pasta soaks up dressing so you'll need to stir in a little more before serving.
Boston lettuce salad - (added 2006-12-04)
Dressing
1/4 cup reduced-fat mayonnaise
1/2 teaspoon Dijon mustard
1/4 cup orange juice
2 teaspoons finely chopped shallot
Freshly ground pepper to taste
1 large head Boston lettuce, torn into bite-size pieces (5 cups)
1 cup julienned or grated carrot (1 carrot)
1 cup cherry or grape tomatoes, rinsed and cut in half
2 tablespoons snipped fresh tarragon or chives (optional)
1. To prepare dressing: Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.
2. To prepare salad: Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.
Chickpea Salad - (added 2007-02-24)
INGREDIENTS:
1 (19 oz.) can chickpeas, drained
1 medium tomato, seeded and diced
1/8 cup chopped green pepper
1/8 cup chopped red pepper
1/8 cup olives, halved
2 green onions, chopped
1 1/2 Tbsp. chopped fresh oregano (less if using dried)
1/4 cup olive oil
1 1/3 Tbsp. balsamic vinegar
1/8 tsp. salt
dash of pepper
PREPARATION:
1. Combine first 8 ingredients in a bowl; toss. Set aside.
2. Combine oil and remaining ingredients in a jar. Cover tightly and shake vigorously.
3. Pour dressing over chickpea mixture; toss.
Israelie salad - (added 2006-02-24)
Israelie Salad
A mixture of finely diced vegetables served with a tart dressing.
2 c assorted vegetables, such as
- cucumber
- tomato
- green onions
- bell peppers
- dill pickles (opt.)
1 T olive oil
2 T lemon juice
salt
pepper
Dice all of the vegetables and place in bowl Toss.
Drizzle with oil and lemon juice, season with salt and pepper, toss, and serve.
Yield 1-2 servings
Spinach, Egg, And Onion Salad - (added 2006-03-07)
1/2 pound fresh spinach
1 Tbsp. Prepared mustard
1 Tbsp. Vinegar
Salt and pepper to taste
5 Tbsps. Corn or vegetable oil
2 hard-boiled eggs, peeled and diced or chopped
1 Tbsp. Finely chopped onion or scallion
Soak, thoroughly wash, and dry spinach.Trim stems.tear into small pieces and set aside. In salad bowl, combine mustard, vinegar and salt and pepper. Blend with a wire whisk or fork. Add oil and continue beating until smooth. Add eggs, spinach and onion. Toss well.
Red Pepper Soup - (added 2005-05-26)
2 tablespoons butter
4 red bell peppers,chopped
1 onion,chopped
3 cloves garlic,minced
24 fluid ounces chicken broth
1/2 cup heavy cream (I use blend)
1/8 teaspoon ground black pepper
Directions:
1.Melt the butter in a large saucepan over med.heat
Place the red bell pepper,onion,and garlic in saucepan and saute for 5-10 mins(until tender)
2.Pour in the chicken broth,stirring well,reduce heat
to low and simmer for 30 mins. Transfer to a blender and puree until smooth.
3.Return liquid to the saucepan over med.low heat.Stir in the cream and the ground black pepper and allow to heat through about 5-10 mins.
Freezes well
Seafood Chowder - (added 2005-08-02)
1/2 lb chowder mix + lobster pieces
1 tablespoon margarine
1 small onion
1 stalk celery
1 tablespoon sherry
1 cup blend
1 tin cream of potatoe soup
1/4 tsp thyme
salt and pepper(to taste)
Method:
Poach chowder mix
Saute onion and celery in margarine
add salt,pepper and thyme
Add chowder mix,lobster and fish broth
Add blend and sherry.
Bring back to boiling temp but not boil
Enjoy!