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.
Cinnamon Raisin Bread - (added 2011-10-12)
Cinnamon Raisin Bread
1 cup milk
3 tablespoons butter, softened
1 egg
1/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
3 cups flour
1 package bread maker yeast
3/4 cup raisins
Add all ingredients, except raisins, to the bread maker pan in the order listed (or as directed in your bread maker instructions).
Set bread maker to the regular setting and start. Add raisins when the beeper sounds to add additional ingredients.
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.
Buttermilk Biscuits - (added 2011-06-29)
BUTTERMILK BISCUITS
2 cups (500 ml) all-purpose flour
2 Tbsp. (30 ml) granulated sugar
2 tsp. (10 ml) baking powder
1/2 tsp. (2 ml) each baking soda and salt
1/3 cup (75 ml) cold butter, cubed
1 cup (250 ml) buttermilk
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. With pastry blender, cut in butter until mixture is crumbly. Pour buttermilk over dry ingredients; with fork, toss to form soft ragged dough. Scrape onto well-floured counter. With floured hands, knead a few times to smooth dough. Pat dough to 3/4-inch (2 cm) thickness. With 2 1/2-inch (6 cm) round cutter, cut out 8 biscuits. Gather scraps; cut out biscuits to enjoy for breakfast.
Place 1-inch (2.5 cm) apart on prepared baking sheet. Bake in centre of preheated 425F. (220C) oven until golden, 12 to 15 minutes. Let cool slightly on racks.
Makes 8 biscuits.
Challah Bread (machine) - (added 2010-11-12)
Bread Machine Challah Bread
* 1 cup warm water (110 degrees F/45 degrees C)
* 1 1/2 teaspoons salt
* 2 tablespoons white sugar
* 1/4 cup pareve margarine
* 1 egg
* 3 cups bread flour
* 2 1/4 teaspoons bread machine yeast
Glaze
* 1 egg
* 1 tablespoon water
* 1/8 teaspoon vanilla extract
Directions
1. Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine.
2. When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
3. Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour.
4. Preheat oven to 350 degrees F (175 degrees C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. .
5. Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 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.
Italian Bread { machine} - (added 2011-09-26)
Italian Bread *makes 2 loaves*.
I added a few things to this recipe to give it more flavor. After adding the water and oil, I added Italian seasonings, garlic and minced onion. I also sprinkled the loaves with Italian seasoning before baking. Enjoy!!
Ingredients
■ 4 cups unbleached all-purpose flour
■ 1 tablespoon light brown sugar
■ 1 1/3 cups warm water (110 degrees F/45 degrees C)
■ 1 1/2 teaspoons salt
■ 1 1/2 teaspoons olive oil
■ 1 (.25 ounce) package active dry yeast (2 tsp)
■ 1 egg
■ 1 tablespoon water
■ 2 tablespoons cornmeal
Directions
1. Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
3. In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.
4. Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when
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.
cranberry squares - (added 2010-11-22)
Cranberry Squares
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
Servings: 15
"These squares are very yummy. Try different fruits or jams to change the flavour. Note, you may replace up to half of the flour with whole wheat flour."
Ingredients:
3/4 cup white sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or margarine
1 egg, beaten
2 cups cranberry sauce
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together the sugar, flour, baking powder and salt. Cut in the butter or margarine until the lumps are no larger than peas. Stir in the egg just a little bit, but allow the mixture to stay somewhat crumbly.
3. Sprinkle half of the mixture in an even layer in the bottom of a 9x13 inch pan. Pack down into a solid crust. Spread the cranberry sauce over the crust. Crumble the remaining mixture over the cranberry sauce.
4. Bake for 40 minutes in the preheated oven, until the top is golden brown. Cool before slicing into bars.
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.
Lemon Sandwich Cookies - (added 2009-04-14)
Lemon Sandwich Cookies
* 16 tablespoons (2 sticks) unsalted butter, room temperature
* 1 cup confectioners' sugar
* 1 tablespoon finely grated lemon zest (from 1 lemon)
* 1/2 teaspoon salt
* 2 cups all-purpose flour (spooned and leveled), plus more for rolling
* 2 tablespoons granulated sugar, for sprinkling
* Creamy Lemon Filling
Directions
1. Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.
2. Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
3. Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
4. Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
5. Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.
Absolutely delicious
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.
Baked Rice Pudding - (added 2010-02-11)
Baked Rice Pudding
Ingredients:
1 cup uncooked white rice
2 cups water
3 eggs, beaten
2 cups milk
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup raisins
1 pinch ground nutmeg
Directions:
1. Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
2. Preheat oven to 325 degrees F (165 degrees C).
3. In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
4. Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.
Creme Brulee - (added 2010-07-29)
Creme Brulee
1. 1 cup (250 mL) whole milk
2. 1 cup) 250 mL) whipping cream
3. 1 tsp (5 mL) vanilla extract
4. 4 egg yolks
5. 6 tbsp (55 g) icing sugar
6. 3 tbsp (35 g) brown sugar
1. In a saucepan, combine the milk, cream and vanilla. Bring to a boil for 3 minutes. Let cool completely.
2. When cool, skim off the top layer with a sieve. If you dont have a sieve, use cheesecloth. Pour into a large bowl and set aside.
3. In a small bowl, combine the egg yolks and the icing sugar with a fork.
4. Add to the milk-cream mixture. Mix well with a wooden spoon.
5. When the mixture is very smooth, pour into 4 small ramekins. Place the ramekins in a large Pyrex dish at least 1-inch high or a deep dripping pan (broil pan). Add water to the dish, about 3/4 the height of the ramekins.
6. Bake at 275 F (135 C) for 1 hour and 15 minutes. Let cool for at least two hours.
7. The last step is the caramelization. Sprinkle the brown sugar on top of the creams and place on the top rack in the oven. Broil for 2 minutes. Let cool before serving.
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
pear upside down cake - (added 2010-11-18)
Pear Upside-Down Cake
What You Need
3 fresh pears (1 lb./450 g), peeled
3/4 cup packed brown sugar
1 tsp. pumpkin pie spice
1/2 cup dried cranberries
1 pkg. (2-layer size) golden yellow cake mix
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
4 eggs
1-1/4 cups water
1/4 cup oil
2 cups thawed Cool Whip Whipped Topping
HEAT oven to 350ºF.
CUT pears lengthwise in half; remove cores, then cut pears lengthwise into 1/4-inch-thick slices. Arrange on bottom of 13x9-inch pan sprayed with cooking spray. Mix sugar and spice; sprinkle over pears. Top with berries.
BEAT next 5 ingredients with mixer until well blended; pour over ingredients in pan
BAKE 35 min. or until toothpick inserted in centre comes out clean and cake begins to pull away from sides of pan. Cool 10 min. Run knife around edges of pan to loosen cake. Place large platter over cake; invert cake onto platter. Gently remove pan. Cool cake slightly. Serve topped with Cool Whip.
poached pears - (added 2010-10-25)
Maple Poached Pears with Toasted Walnuts
4 firm, almost ripe pears, such as Bosc
1 c. (250 ml) water
1 c. (250 ml) maple syrup
2 whole cloves
1/4 c. (50 ml) walnuts, toasted and coarsely chopped
vanilla ice cream or crème fraiche for serving
1. Peel the pears. Cut in half and remove the core with a teaspoon.
2. Combine the water, maple syrup and cloves in a medium sauté pan or skillet. Bring to a simmer.
3. Add the pears and cook at a gentle simmer for about 15 -20 minutes (turning
the pears occasionally). The pears should be tender, but not mushy.
4. Let the pears cool in the liquid.
5. With a slotted spoon, transfer to pears to dessert plate . Strain the
cooking liquid into another saucepan and reduce it to about 3/4 cup (175 ml)
over medium heat. Let cool slightly.
6. Spoon the syrup over the pears. Top with walnuts. Add a dollop of crème fraiche or a scoop of ice cream.
Rhubarb Pie - (added 2011-05-25)
RHUBARB PIE
2 crust 10" pie, unbaked
1 c. sugar
3 tbsp. tapioca (minute)
1 egg, beaten
4 c. cut up fresh or frozen rhubarb
Mix sugar, tapioca and egg. In a separate pan put the cut up rhubarb; add the sugar mixture and coat each piece of rhubarb. Place in pie pan and add top crust with vent holes near center. Bake at 425 degrees for 40 to 45 minutes. If frozen rhubarb, do not thaw, just coat each piece while stirring.
Rum Butter Banana Sundae - (added 2010-05-28)
Rum Butter Banana Sundae
3/4 cup brown sugar
1/4 cup butter
1/4 cup whipping cream
2 tblsp maple syrup
2 firm bananas
2 tbsp rum
In heavy skillet combine sugar,butter,cream and maple syrup
cook stirring often for 8 mins or until bubbles form around edge of pan.Do not boil.
Meanwhile, peel and cut bananas lengthwise into quarters;cut
into 2 inch lengths,add to pan along with rum; stir for 2-3mins until heated through, serve over ice cream .
Sticky date cake - (added 2011-12-02)
Sticky Date Cake with Caramel Sauce
•1 1/3 cup seeded dates
•1 1/3 cups water
•1 teaspoon baking soda
•1/4 cup softened butter
•3/4 cup packed brown sugar
•2 large eggs
•1 cup all-purpose flour
•2 teaspoons baking powder
•pinch of salt
CARAMEL SAUCE
•2/3 cup packed brown sugar
•2/3 cup whipping cream
•2/3 cup butter
Instructions
Grease and line base and side of a deep 8 inch (20cm) round cake pan. Preheat oven to 350°F (180°C).
Combine dates and water in medium saucepan. Bring to a boil over high heat. Immediately remove from heat and add baking soda;’ stir. Let stand for 10 minutes. Pour mixture into food processor.
Add remaining ingredients. Process until combined. Pour into prepared pan. Bake in preheated oven or about 50 minutes or until a skewer inserted in the centre comes out clean. Let stand in pan for 20 minutes before turning onto wire rack.
To make the caramel sauce, combine all ingredients in medium saucepan over medium heat. Stir until butter is melted and sugar is dissolved. Simmer for about 5 minutes or until thickened slightly being careful mixture doesn’t boil over. Serves 8.
Sticky Date Pudding - (added 2010-08-31)
Dalvay's Sticky Date Pudding with Toffee Sauce
Chef Andrew Morrison
Ingredients
250 grams pitted dates
1 1/2 tablespoons baking soda
80 grams butter
250 grams sugar
3 large eggs
250 grams all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground ginger
Toffee Sauce
190 grams butter
300 grams brown sugar
225 ml whipping cream
2.5 ml vanilla extract (optional)
30ml dark rum
Directions
To make toffee sauce, melt butter and dissolve sugar over medium heat. Add cream and vanilla. Simmer five minutes until thickened slightly.
Preheat oven to 350 degrees F. Chop dates coarsely, place in a small saucepan with water and bring to a boil. Boil dates for five minutes. Remove saucepan from heat, mix in baking soda and let stand for 20 minutes.
In a bowl, cream butter and sugar together, adding eggs to mixture one by one. Sift the remaining dry ingredients together, then work into the butter/egg mixture. Add date mixture and combine all ingredients well.
Bake in lined baking pan (15x20 centimeters) in a water bath (larger baking pan filled halfway with water in oven). Bake for 20 minutes at 350 degrees F, then turn down to 300 degrees and cook 25 more minutes, or until a cake tester comes out clean.
{Or excellent baked in muffin tins}
Serve pudding warm with warm toffee sauce and vanilla ice cream. Serves eight.
Pudding can be made ahead and kept in refrigerator, to be reheated by steamer before serving. This recipe seems to work better in a regular oven, not a convection oven.
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
Bavarian Sauerbraten - (added 2010-03-14)
Bavarian Sauerbraten
2 ½- cups dry red wine
1 ½- cups red-wine vinegar
4 onions
Leaves from 1 bunch of celery
2-tbsp coarse salt
2-tbsp sugar
1-tbsp mustard seeds
¼- teaspoon freshly grated nutmeg
10 cloves
2-tsp black peppercorns, crushed lightly
4 parsley sprigs
2 bay leaves
1 (4-pound) rump roast, tied
2-tbsp clarified butter
½-cup crushed gingersnaps
In a large bowl stir together well the wine, vinegar, 1 cup water, 3 of the onions, quartered, celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves
Add the meat and let it marinate, covered and chilled, turning occasionally, for 3 to 4 days
Remove the meat from the marinade and reserve the marinade
Season the meat with salt and pepper
In a kettle heat the clarified butter over moderately high heat until it is hot but not smoking
Add the meat and brown on all sides
Add the reserved marinade and gently simmer the mixture, covered, for 3 1/2 to 4 hours, or until the meat is tender
Transfer the meat to a cutting board
Strain the cooking liquid and skim off the fat
Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil, and stir in the gingersnaps and the remaining liquid, a little at a time, stirring
Boil the sauce, stirring, until it is thickened and add salt and pepper to taste
Slice the meat and serve it with the sauce and potato dumplings
Yield: 8 servings
Beef Bourguignon - (added 2010-06-17)
Beef Bourguignon
3 tablespoons olive oil
1/2 pound fresh mushrooms, cleaned and sliced
6 small onions, sliced
2 pounds boneless beef chuck, cut into 1" pieces
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon marjoram leaves
1 1/2 tablespoons flour
3/4 cup beef broth
1 1/2 cups burgundy wine
In large skillet, brown mushrooms and onions in hot oil. Cook and stir until onions are tender, remove vegetables and set aside.
Brown meat in same skillet, remove from heat. Add the salt, pepper, thyme, marjoram and flour, mix well. Stir in the beef broth, return to heat and bring to a boil, stirring constantly. Boil for 1 minute, stir in the Burgundy. Cover and simmer for 1 1/2 to 2 hours or until meat is tender. Making sure that the broth always covers the meat, if necessary add 1/3 cup broth and 2/3 cups wine.guii
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.
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.
Hodge Podge - (added 2011-08-09)
Hodgepodge
15-20 new potatoes, skin on
4 onions, quartered
2 cloves of garlic, sliced
1 bunch of new carrots, tops off and cleaned
425 g (about 1 lb) yellow or green beans
425 g (about 1 lb) fresh peas, shelled
500 ml (17 oz) 35% cream
200 g (7 oz) butter
Salt and pepper
Wash the potatoes and place in a large pot. Add the onion and garlic and some salt and pepper. Cover with water (just enough to cover the potatoes) and add spoonful of the butter. Bring to a boil and cook until halfway done. Next, add the carrots and cover with some of the cream and a little more butter. Cook until carrots are halfway done and add the beans and peas. Add the remaining butter and cream and season. Cook until the vegetables are soft. Serve as a main course.
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
Latkes - (added 2009-11-27)
Latkes
4 large potatoes
1 medium onion
1 large egg
1 tsp. salt
1/2 tsp. white pepper
1 Tbsp. all-purpose flour
1/2 tsp. baking powder
vegetable oil (for frying)
1. Grate potatoes and onion. Transfer to colander and squeeze mixture to press out as much liquid as possible.
2. In a large bowl, mix egg, salt, pepper, flour and baking powder. Add potato and onions, and mix well.
3. Heat oil in a deep, heavy skillet.
4. Drop about 2 tablespoons of potato mixture into the pan for each pancake. Flatten with back of spoon so each pancake is about 2 1/2 to 3 inches in diameter.
5. Fry over medium heat for about 4 to 5 minutes on each side, or until golden brown and crisp. Turn carefully with 2 spatulas so oil does not splatter. 6. Drain on paper towels.
7. Before frying each new batch, stir potato mixture. If all the oil is absorbed, add a little more to the pan.
8. Serve hot with applesauce, or sour cream, or sugar.
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
peameal bacon roast - (added 2011-08-10)
Place 2 lb (1 kg) whole peameal bacon roast
on rack in small roasting pan. Over top, spoon mix of 2 Tbsp. (30 ml) brown sugar, 3 Tbsp. (45 ml) rum or orange juice and 1 tsp. (5 ml) Dijon mustard.
Roast in 350F (180C) oven until top is crusty and interior temperature is
140F (60C). Let rest 10 minutes before slicing. Makes 6 to 8 servings.
PEI Potato Onion Bake - (added 2010-01-10)
PEI Potato Onion Bake
Ingredients
5 medium PEI Potatoes, sliced thin
2 onions, sliced in thin rings
2 garlic cloves, crushed
1 1/2 tbsp (22 mL) soft margarine
1 1/4 cups (300 mL) low-salt vegetable or chicken stock
Salt and pepper to taste
Parsley to garnish
Preheat oven to 350°F (180°C). Lightly grease a 2 L (1.8 quart) ovenproof dish and line it with 1/3 of the sliced potatoes. Layer with 1/2 the sliced onions and sprinkle with 1/2 the garlic. Season with salt and pepper, and repeat layers and seasonings.Press the vegetables down into the dish and dot with margarine. Pour the stock over and bake in the oven for 1 hour and 15 minutes. Garnish with parsley. To shorten cooking time, microwave on high about 10 minutes, and then finish baking in the oven for 30 minutes, until potatoes are tender. Serves 6.
Pork Tenderloin roast - (added 2009-10-05)
MARINATED PORK TENDERLOIN
Marinade:
1/4 cup honey
3 Tablespoons brown sugar
1/4 cup water
1/3 cup ketchup
2 Tablespoons soya sauce
2 teaspoons paprika
1 teaspoon dry mustard
1/4 teaspoon ginger
Combine marinade ingredients in a saucepan. Bring to boil then cool. Marinate roast overnight in refrigerator. The next day, remove roast from marinade and place in shallow roasting pan. Roast at 350F for 35 mins on one side. Turn over and bake and additional 1 1/2 hours. Baste with marinade while roasting.
needs to be a shade pink,Don't overcook !
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.
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
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
yorkshire pudding - (added 2008-12-28)
Yorkshire Pudding Recipe
Ingredients
1 cup flour
1/2 teaspoon salt
1 cup milk
2 eggs, beaten*
2 Tbsp melted butter
2-4 Tbsp of roast drippings
* If you double the recipe, add an extra egg to the batter.
Method
1 Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour.
2 Heat oven to 450°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.
For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.
3 Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot. Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.
Cut into squares to serve. Serves 6.
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 2011-04-17)
Broccoli Quiche
1... 9inch pie crust ( unbaked)
1/2 lb broccoli
1 small onion (chopped)
2 tbsps margarine
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
4 eggs
1 cup cold milk
1/2 cup grated cheese
wash broccoli and chop place in saucepan and simmer til tender
Drain and cool. In 7in skillet saute chopped onion in margarine
adding salt pepper and garlic powder.cool
preheat oven to 350 deg.
In medium bowl beat eggs lightly,add milk and stir in cooled onions
Spread broccoli in unbaked pie shell,pour egg mixture over it and
sprinkle with grated cheese.
Bake until golden brown about 35 mins.
Cheerios* Breakfast Smoothie - (added 2010-06-16)
Cheerios* Breakfast Smoothie
1 cup (250 mL) yogurt (any flavour)
3/4 cup (175 mL) CHEERIOS* cereal
1/2 cup (125 mL) fresh, frozen or canned fruit (raspberries, blueberries,
1/2 cup (125 mL) milk
1/2 banana, sliced
2-3 tsp (10-15 mL) sugar, as desired
2 ice cubes
* Place all ingredients in blender. Cover and blend on high speed 10 seconds; scrape sides.
* Cover and blend about 20 seconds longer or until smooth.
* Serve immediately.
Easy Broccoli Quiche - (added 2009-04-08)
Easy Broccoli Quiche
2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 30 minutes, or until center has set.
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.
Leftover Ham - (added 2009-07-07)
Leftover Ham
You need:
1 can of biscuits
Chopped ham
Shredded cheddar cheese
Roll out or press biscuits into 5 inch rounds.
Fill with about 1 1/2 TBSP of ham and cheese mixture.
Fold over and seal edges with a fork.
Bake at 400 for 10-13 minutes.
Lobster Newburg - (added 2011-12-24)
Lobster Newburg
2 egg yolks, beaten
1/2 cup heavy cream
1/4 cup butter or margarine
2 tablespoons dry sherry or madeira
1/2 teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
3/4 pound cooked lobster meat, broken into chunks
1. In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
2. Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.
Mediterranean Brunch Pie - (added 2009-11-09)
Mediterranean Brunch Pie
2 large roma tomatoes, thinly sliced
1 red pepper, cut into strips
8 cups baby spinach leaves 1 large sweet onion, chopped *
2 tbsp. sundried tomato and oregano salad dressing
1 pkg. frozen puff pastry, thawed, cut in half
100 g deli ham, chopped *
1 cup 4 cheese Italiano shredded cheese
* 6 eggs, beaten, divided (1 at a time. *
Heat oven to 400°. Spread tomatoes and peppers onto paper
towels to drain. Meanwhile, cook and stir spinach and onions in
dressing in skillet on medium heat until onions are tender and
no liquid remains. *
Roll ½ the pastry on lightly floured surface to 12-inch
square; press onto bottom and up side of greased 9-inch
springform pan. Fill with layers of ½ each ham, spinach mixture,
tomatoes, peppers and cheese. Repeat layers. Drizzle with all
but 1 tbsp. eggs. *
Roll remaining pastry to 11-inch square; place over
ingredients in pan. Pinch edges of pastry together to seal. Brush
top with reserved egg; cut slits in crust to allow steam to escape.
Bake 55 minutes or until golden brown. Cool 10 minutes.
mediterrean pizza - (added 2009-02-20)
Mediterranean Pizza Bread
1 (1 pound) loaf unsliced Italian Bread
1/4 cup Crisco® Light Olive Oil
1 1/2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
2 cups shredded mozzarella cheese
1 cup seeded and chopped Roma tomatoes
1/2 cup chopped and pitted black or Kalamata olives
1 (6 oz.) container feta cheese, crumble
1.
HEAT oven to 425°F. Cut loaf of bread into 1/2-inch thick slices. Brush 8 bread slices on both sides with olive oil, reserving remaining bread for another use. Place on baking sheet. Bake 5 minutes. Turn slices upside down.
2.
COMBINE oregano, red pepper flakes and mozzarella cheese. Reserve 1/2 cup of cheese mixture. Divide remaining seasoned cheese evenly on top of toasted bread slices. Sprinkle each with tomatoes, olives and feta. Top with remaining seasoned cheese.
3.
RETURN to oven. Bake 12 to 15 minutes or until cheese melts and bottoms are crisp.
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.
Antipasto - (added 2009-04-06)
Antipasto
Simmer 10 mins
(8oz olive oil
(1large cauliflower,chopped
( 2 tins black olives ( chopped)
(16oz tin green olives (chopped)
( 2 tins 12 oz pickled onions(chopped)
ADD
2 10oz tins mushrooms (no juice)
2 large green peppers (chopped)
2 4oz tins pimentos (chopped)
4 15oz bottles ketchup
1 bottle hot ketchup
1 48oz bottle mixed pickles (chopped)
3 7oz tins tuna(rinse in hot H20 before adding)
3 tins 7oz shrimp
simmer 10 mins hot water bath to seal
Bread Machine Orange Marmalade - (added 2009-11-07)
Bread machine orange marmalade
4 medium navel oranges (about 2 1/2 pounds)
1 1/3 cups granulated sugar
1/4 cup orgeat syrup (see note)
1 (1.75-ounce) package powdered pectin
Peel oranges, trying to keep the skin in large pieces. Slice or scrape the bitter white pith from the skin, leaving as little as possible. Discard the bitter white pith. Remove and discard any pith left on the oranges. Cut the peel into thin (1/8-inch thick) slices and place in a medium bowl. Separate the orange sections and remove any seeds (there shouldn’t be many in navel oranges). Cut the sections into 1/4-inch pieces. Add the pieces to the peel and any juice to the mixing bowl. Stir in the sugar. Cover and refrigerate for 24 hours to tenderize the peel.
Stir the orgeat and pectin into the macerated orange pieces and peel. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the bread machine. Press menu and select jam. Press start. Scrape the sides of the pan when the tone beeps at 5 and 10 minutes into the cycle.
Let cool in pan and transfer marmalade to a medium glass bowl. Cover and refrigerate overnight. Transfer marmalade to clean jars. Keeps refrigerated for 4 to 6 weeks.
note...orgeat (pronounced)orzat) syrup...mix 2 tablespoons water and 2 tablespoons sugar in a small bowl.Microwave on high for 30 secs till sugar dissolves
mix again.stir in 1/2teaspoons almond extract.
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
Spicy Peach Chutney - (added 2011-09-14)
Spicy Peach Chutney
Ingredients:
4 pounds sliced peeled peaches
1 cup raisins
2 cloves garlic, minced
1/2 cup chopped onion
5 ounces chopped preserved ginger
1 1/2 tablespoons chili powder
1 tablespoon mustard seed
1 teaspoon curry powder
4 cups packed brown sugar
4 cups apple cider vinegar
1/4 cup pickling spice
Directions:
In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely
Antipasto - (added 2009-07-30)
Antipasto
Simmer ten minutes
( 8 oz olive oil
(1 lg cauliflower(chopped)
( 2 tins black olives (chopped)
( 16 oz tin green olives (chopped)
( 2 12 oz pickled onions ( chopped)
ADD
2 10oz tins mushrooms ( no juice)
2 lg green peppers(chopped)
2- 4oz tins pimentos (chopped)
4- 15oz bottles ketchup
1 bottle heinz hot catsup
1- 48oz bottle mixed pickles (chopped)
simmer ten minutes
Add.........
3- 7oz tins tuna (rinse in hot water before adding)
3- 7oz tins of shrimp
Then hot water bath to seal
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.
Creamy cucumber salad - (added 2011-09-25)
Cucumber Salad
Ingredients:
3 medium cucumbers
1 tsp salt
1 small onion chopped finely (optional)
Dressing:
4 tbsp cider vinegar
½ cup white sugar
¼ tsp pepper
¾ cup sour cream
Instructions:
Peel 3 medium cucumbers and slice very thin. Cover with one tsp of salt and press with heavy weight for 2 hours. One small onion chopped finely may be added before pressing. Drain liquid from Cucumbers. Combine dressing and cucumbers. Add extra sugar or vinegar to taste
Golden Glow Salad - (added 2009-12-20)
Golden Glow Salad
1 cup canned crushed pineapple
Heat to boil >
Reserved pineapple juice + enough water to make 1 3/4cup
1/2 tsp salt
Dissolve in the hot liquid:
one 3-ounce package lemon-flavored gelatin
Cool,then chill, when gelatine is consistency of egg white
stir in pinapple,2 cups grated carrots{1/2up chopped pecans}
wet a 3-4 cup moldpour in gelatine mixture,cover and refrigerate til set,about 4 hours
Umold onto platter lined with lettuce leaves.
Serve with mayonaise or yogurt or as is .
Enjoy!
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
molded cranberry salad - (added 2011-12-10)
Molded Cranberry Salad
1 bag(s) (12 ounces) cranberries
1 navel orange, cut into quarters
3/4 cup(s) (sugar or less)
1 package(s) lemon-flavored gelatin, for 4 servings
1 1/4 cup(s) boiling water
1 cup(s) pecans, chopped
Orange slices for garnish
1.In food processor with knife blade attached, pulse cranberries, orange, and sugar about 10 times or until fruit is chopped, occasionally stopping processor and scraping side of bowl with rubber spatula.
2.In large bowl, stir lemon gelatin into 1 1/4 cups water; stir until gelatin completely dissolves, about 1 minute. Stir in cranberry mixture and pecans.
3.Pour gelatin mixture into 5-cup mold or bowl. Cover and refrigerate overnight.
4.To serve, dip mold up to rim in bowl of warm, not hot, water for a few seconds. Remove mold from water. Carefully insert small metal spatula around edge of mold to release gelatin. Dry outside of mold. Invert gelatin onto serving plate; lift off mold.
Pasta Salad - (added 2009-08-12)
Pasta Salad
* 4 cups rotini pasta
* 1 cup mayonnaise
* 1/4 cup distilled white vinegar
* 2/3 cup white sugar
* 2 1/2 tablespoons prepared yellow mustard
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1 large onion, chopped
* 2 stalks celery, chopped
* 1 green bell pepper, seeded and chopped
1. Bring a large pot of lightly salted water to a boil. Add the rotini, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and Rotini. Refrigerate for at least 4 hours before serving, but preferably overnight.
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.
Asparagus Soup - (added 2009-05-30)
Cream of Asparagus Soup
1/2 regular onion or 6 green onions, chopped
1 tablespoon butter
1 large potato, diced
2 cups chicken broth
1 to 1 1/2 pounds of fresh asparagus, peeled and chopped, woody
stems removed (see Cooking Tips)
4 stalks of celery, chopped
salt and pepper to taste
cream or milk
Sauté the onions in the butter. Add the potatoes and the broth.
Simmer it all together until the potato is soft.
Add the asparagus. Add the celery and cook for approximately 10
minutes. Use salt and pepper to taste.
Purée the soup, adding cream or milk until you reach your desired
consistency.
Classic Potato and Leek Soup - (added 2011-11-24)
Potato and Leek Soup
1 tbsp (15 mL) butter
3 leeks, white and light green parts only, thinly sliced
2 stalks celery, thinly sliced
Salt and pepper
3 large potatoes, peeled and diced (4 cups/1 L)
2 cups (500 mL) reduced-sodium vegetable or chicken broth
2 cups (500 mL) Milk
2 tbsp (30 mL) freshly squeezed lemon juice
In a pot, melt butter over medium heat. Add leeks, celery and 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper and cook, stirring often, for 5 min or until leeks are tender. Add potatoes, broth and 1 cup (250 mL) water; cover and bring to a boil over high heat. Reduce heat to medium-low and boil gently, covered, for 15 min or until potatoes are soft. Remove from heat.
In a blender, in batches, or with an immersion blender, purée about half of soup until smooth, leaving half chunky. Return to pot, if necessary. Stir in Milk; heat over medium heat, stirring often, just until steaming (do not let boil). Stir in lemon juice and season to taste with salt and pepper.
Lobster Bisque - (added 2012-04-26)
Ingredients
2 Tbsp butter 25 mL
1 small onion, chopped 1
2 Tbsp celery, chopped 25 mL
2 Tbsp all- purpose flour 25 mL
1 1/2 cups whole milk or light cream 375 mL
1 cup chicken stock 250 mL
1/4 cup dry white wine 50 mL
8 oz cooked lobster meat, minced 240 g
1/2 tsp salt 2 mL
1/4 tsp white pepper 1 mL
1/4 tsp paprika 1 mL
Method
1.In a medium sized soup pot over medium heat melt butter, add onion and celery, saute for 5 minutes or until onions are transparent. Sprinkle with flour, cook an additional 3 minutes stirring constantly. Slowly add milk or cream, chicken stock and wine, whisking constantly until smooth and begins to thicken. Add minced lobster meat and any juices, salt, pepper and paprika and simmer for 15 minutes over low heat stirring occasionally . Remove from heat and puree in a blender . Serve hot with minced chives.
2.Note: If using frozen canned lobster, thaw and include the juices. If using fresh cooked lobster , reserve the lobster liquor when shelling the lobster and add to the bisque.
3.Makes 4 servings.
lobster chowder - (added 2011-03-03)
Nova Scotia Lobster chowder
1⅔ cups potatoes, peeled, diced & cooked 400 mL
2 tbsp butter 25 mL
1½ cups onions, peeled & minced finely 375 mL
2 tbsp dried thyme leaves 25 mL
1½ tsp celery salt 7 mL
¼ tsp black pepper 1 mL
¾ cup sour cream 175 mL
1½ cup Farmer’s whipping cream 375 mL
1 cup Farmer’s milk 250 mL
2 cups Nova Scotia lobster meat, cooked & chopped, plus juices*
Directions
In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook. Stir in the thyme, celery salt and pepper, and then the cooked potatoes. In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice. Add to potato mixture and stir gently. Heat through but do not boil. * An 11.3-oz (312 mL) tin of frozen lobster meat may be substituted. Makes 6 servings.
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 2011-05-17)
Seafood Chowder
2 tbsp, butter
1 onion, diced
1 stalk celery, sliced
2 potatoes, diced
1 1/2 tsp salt to taste
1/8 tsp pepper to taste
2 cups boiling water
1 ½ lbs of fish / chowder mix
2 cups milk( for richer chowder you can add blend)
1. Melt butter in a heavy sauce pan.
2. Add onions and celery. Sauté until clear, stirring frequently.
3. Add the 2 cups of boiling water, potatoes and seasonings. Cook vegetables until tender, approximately 15 minutes.
4. Add the fish, cut into bite - size pieces. Cover and simmer for 10 minutes.
5. Add the milk. Heat but ... DO NOT ALLOW TO BOIL!