Milkybeer Cooks

Gingersnaps (molasses cookies)

2012-01-04T13:39:00.000-08:00

3/4 C shortening (or, we use butter)
1 C brown sugar
1/4 C molasses
1 egg
2 1/4 flour
2 t. baking soda
1/2 t. salt
1 t. ground ginger
1 t. cinnamon
1/2 t. ground cloves (or, we use allspice)

Cream shortening, sugar, molasses, and egg together until fluffy.
Sift remaining ingredients together.
Stir into molasses mixture.
Form smallish balls with hands. They should be a bit smaller than a golf ball.
Roll in granulated sugar and place 2 inches apart on baking sheet.
Bake in 375 F oven for 12 minutes.

Chocolate biscotti

2011-09-30T12:17:00.000-07:00

1 3/4 cup flour
2/3 cup cocoa powder
2 tsp baking powder
pinch salt
1 1/4 cup sugar
1 1/2 cup walnuts
4 large eggs
1 tsp vanilla

Preheat oven to 375 F
Mix flour, cocoa, baking powder and salt in a bowl.
Stir in sugar and nuts.
Whisk eggs and vanilla and stir into flour mixture to form dough.
On a lightly floured surface, press dough together.
Divide in half and roll into logs the length of your baking pan.
Place logs on baking pan and press down slightly.
Bake for 30 minutes until well risen and firm.
Cool logs in the pan. (I skipped this step and it worked out just fine)
Cut into 1/2 inch thick slices with a sharp serrated knife.
Place cut side down on paper-lined baking sheet.
Bake for 20 minutes until dry and crisp.

Chickpea burgers

2010-10-29T11:48:00.000-07:00

2 tsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 19-oz can chickpeas, drained
1/3 cup bread crumbs
1 egg
2 tbsp lemon juice
salt and pepper
1/8 tsp cayenne pepper

Heat oil over medium heat and saute onion and garlic until they start to brown.
In a food processor (or with a hand blender) mix chickpeas and onion mixture unitl course.
Turn into a medium bowl and add bread crumbs, egg, lemon juice, and seasoning. Mix well.
Form into patties and cook in a skillet over medium heat. About 4 minutes per side.

Harvest Apple Muffins

2010-09-18T20:48:00.000-07:00

3 cups flour
2/3 cups sugar
4 tsp baking powder
1 tsp cinnamon
1 tsp salt
2 eggs
1 cup apple juice
1/4 cup oil
3 apples (chopped)

stir all dry ingredients together in a large bowl
in a medium bowl, beat egg and juice, adding oil and apples
add to dry mixture and stir until well blended
fill muffin tins quite full (the muffins actually shrink down as the apples cook)
bake for 25-30 minutes at 375 F

Streusel coffeecake

2010-09-04T21:28:00.000-07:00

Prepare a batch of the One-bowl White Cake.

In a small bowl, mix together 1/4 cup brown sugar, 2 tbsp flour, 1/2 tsp cinnamon. Add 1 tbsp melted butter; stir thoroughly with a fork. Sprinkle topping over cake batter in pan before baking.

One-bowl white cake

2010-09-04T21:23:00.000-07:00

1 1/2 cup flour
2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/2 butter (very soft)
1 egg
3/4 cup milk
1 tsp vanilla

preheat oven to 350 and grease an 8-inch square cake pan
in mixing bowl, combine flour, baking powder, salt and sugar; stir very thoroughly to mix.
add butter, egg, milk and vanilla and beat at low speed until moistened, then at medium speed for one minute (scraping sides often)
spread batter evenly in pan
bake for 35-40 minutes until tester comes out clean.

Grilled Amaretto Peaches

2010-08-17T21:37:00.000-07:00

4 or 5 peaches, halved and pitted

Sauce:
1 tablespoon butter
1/2 cup Amaretto
1/4 cup brown sugar, packed
1 teaspoon vanilla

Heat all the sauce ingredients in a small saucepan until the sugar is dissolved. Remove from heat.
Baste the enitre peach halves with the sauce and place them cut side down on the grill over medium-low heat. Cook them for about 3 minutes and turn.
Spoon some of the sauce into each peach half and heat for another 4 or 5 minutes, until soft.
Serve as a side dish or top with ice cream or lightly sweetened heavy cream for dessert. Serves 8-10.

Miranda's pizza dough recipe

2010-07-23T22:13:00.000-07:00

1 package (2-1/4 tsp.) active-dry yeast
1-1/2 cups very warm water (110°F)
18 oz. (4 cups) all-purpose flour; more for dusting
1-1/2 tsp. salt
2 Tbs. olive oil

Dissolve the yeast in the warm water and set aside.
Meanwhile, put the flour and salt in a food processor fitted with the steel blade; process briefly to mix. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.
Scrape the soft dough out of the processor and onto a lightly floured surface. With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that weren't mixed in. Cut the dough into four equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball, kneading to push the air out.
If you want to bake the pizzas as soon as possible, put the dough balls on a lightly floured surface, cover them with a clean dishtowel, and let them rise until they almost double in size, about 45 minutes. Meanwhile, turn your oven on, with the baking stone in it, to let the stone fully heat. In just 45 minutes, the dough is proofed. These dough balls are ready to be shaped.
If you want to bake the pizzas tomorrow, line a baking sheet with a floured dishtowel, put the dough balls on it, and cover them with plastic wrap, giving them room to expand (they'll almost double in size), and let them rise in the refrigerator overnight. To use dough that has been refrigerated overnight, simply pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza.
To freeze the dough balls, dust each one generously with flour as soon as you've made it, and put each one in a separate zip-top bag. Freeze for up to a month.It's best to transfer frozen dough from the freezer to the refrigerator the night before (or 10 to 12 hours before) you want to use it. But I've found that dough balls pulled straight from the freezer and left to warm up on the counter will be completely defrosted in about 1-1/2 hours. The dough is practically indestructible.

Shaping your pizza Put the proofed or thawed ball of dough on a lightly floured wooden board. Sprinkle a little more flour on top of the ball. Using your fingertips, press the ball down into a flat cake about 1/2 inch thick.

Flatten the ball into a cake. Flour your fingers -- and the board -- for easier handling.

Stretch the dough to a thickness of about 1/4 inch by using the backs of your hands or a rolling pin.

Rub a bit of flour onto a wooden pizza peel (or the back of a baking sheet). Gently lift the stretched dough onto the floured peel. Top the pizza, scattering the ingredients around to within 1/2 inch of the border.

Baking your pizza
Put a pizza stone or unglazed terra-cotta tiles on the lowest rack of the oven and heat the oven to 500°F. Ideally, let the stone heat in the oven for an hour.

Shake the peel (or baking sheet) gently back and forth to make sure the pizza isn't stuck. If it seems stuck, lift the edges up with a spatula and toss a bit of flour under the dough. Quickly slide the pizza onto the hot baking stone. Bake until the edges are golden, about 8 min. Using a peel, a wide spatula, or tongs, remove the pizza from the oven.

Quiche

2010-05-18T21:48:00.000-07:00

2 eggs
1/3 cup milk
1 pinch pepper
1 large pinch nutmeg
1 frozen pie crust
2 pieces thickly sliced ham, chopped
1/2 pepper finely chopped

1/4 onion finely chopped
1/2 cup shredded Swiss cheese

Whisk the eggs with the milk, pepper and nutmeg.
Pour into the pie crust and add the ham, peppers and onions.
Top with cheese and press in so that some of the egg mixture comes to the top.
Bake at 400º F until the top is golden brown and firm to the touch.

Caramelized onion pasta

2010-03-18T21:27:00.000-07:00

2-3 small onions, sliced thinly
1 T olive oil
1 red pepper, sliced thinly
4 cloves of garlic, sliced thinly
1/2 C frozen peas
3-4 T cream cheese
2 T sour cream

Place onions in a shallow sauce pan with olive oil and saute on medium until softened.
Continue to cook covered over low heat for several minutes, stirring occasionally.
Once the onions are caramelized, add the peppers and garlic and continue cooking until softened.
Add the frozen peas and cook until heated through.
Stirr in cream cheese and sour cream and stir until everything is coated.
Serve atop freshly cooked pasta.

Farmer's market sausages and apples

2010-03-03T21:49:00.000-08:00

4-6 large sausages (Italian work well)
3 small onions, cut in wedges
3 small, firm apples (Gala work well), peeled, cored and cut in wedges
1/2 C apple juice
1/4 C apple jelly or hot pepper jelly
2 T Dijon mustard

Heat large frying pan over medium-high heat
Prick sausages and add them to hot pan
Cook until well browned all over, turning often (5-7 minutes)
Remove sausages and reduce heat to medium
Add onions to the pan, stirring often until brown
Add apple wedges, stirring often until brown
Meanwhile, whisk juice, jelly and mustard in a small bowl
Pour into pan and stir until jelly melts
Return sausages to the pan and reduce heat to medium-low
Cover and stir occasionally until sausages are cooked through (8-10 minutes)
Serve over wide egg noodles

Carrot and chickpea saute

2010-03-03T21:00:00.000-08:00

1 T olive oil
pinch curry
2 medium carrots
2 cloves garlic, thinly sliced
1 can chickpeas, rinsed
2 T fresh lemon juice
2 T fresh dill, chopped

Heat oil over medium-high heat and add curry
Add carrots and cook, tossing frequently until tender (6-10 minutes)
Add the garlic and cook for 1 minute
Add the chickpeas, pinch of salt and pepper and cook, tossing occasionally, until heated through (2-3 minutes)
Stir in the lemon juice and dill

Broccoli and Potato Soup

2010-03-03T20:55:00.000-08:00

3 T olive oil
3 onions, chopped
2 garlic cloves, chopped
6 C chicken stock
2 large potatoes, peeled and grated
1 head broccoli, stems cut in chunks
pinch nutmeg
1 C cheddar cheese, grated

Heat oil in large stock pot
Sautee onions until softened
Add garlic and sautee a minute longer
Add stock, potatoes and stems
Season with salt and pepper and simmer until potato breaks down
Add nutmeg, florets and cheese
Simmer until florets are tender
Puree before serving

Green pea hummus

2010-03-03T20:49:00.000-08:00

1 (19-oz) can chickpeas, rinsed and drained
1 C frozen peas, thawed
2 T tahini or peanut butter
2 cloves garlic, peeled
Juice of one lemon (2-3 T)
Salt to taste
2-4 T olive oil
1/4 C plain yogurt

Pour everything but oil and yogurt into a food processor and pulse until well combined.
With motor running, drizzle in oil gradually until mixture is smooth, then add yogurt.

Tomato soup

2010-03-03T20:43:00.001-08:00

1/4 C olive oil
1 large onion, coarsely chopped
1 T minced garlic
2 (14-0z) cans whole peeled Italian tomatoes with juice
2 1/2 C chicken stock
3 T tomato paste
1/8 t ground nutmeg
1 C whole milk

In a large pot, heat the olive oil over medium heat.
Add onion and saute until translucent, 3-5 minutes.
Add garlic and saute for about 1 minute.
Add the tomatoes, stock, tomato paste and nutmeg.
Bring to a boil, reduce heat and allow to simmer uncovered until the flavours meld together (30-40 minutes)
Puree the soup (in batches if necessary)
Return to stock pot and add whole milk.
Bring to a simmer over low heat.

Banana split pancakes

2010-03-03T20:32:00.000-08:00

1 large egg
1 C buttermilk
2 T unsalted butter, melted
1/2 C very rip banana, mashed
1 T sugar
1 C all-purpose flour
1 t baking powder
1/2 t baking soda
1/2 t salt
large pinch ground nutmeg

Whisk together egg, buttermilk, butter, banana and sugar.
In a separate bowl, sift together four, baking powder, baking soda, salt and nutmeg.
Pour liquid ingredients and stir together with a fork or small whisk just to combine (lumps are OK)
Cook the pancakes over medium-high heat in a greased pan until the batter starts to brown around the edges and little bubbles start to form over the surface of the batter.
Flip and cook 1-2 minutes longer.

Bruce trail pancakes

2010-03-03T20:30:00.000-08:00

1/2c quick-cook rolled oats
1 3/4c milk
1c all-purpose flour
3/4c whole-wheat flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 eggs
2 tbsp vegetable oil
2 tsp vanilla

Combine oats and milk, let stand for 5 minutes.
Mix flours, sugar, baking powder, salt and cinnamon in a large bowl.
Beat eggs, oil, and vanilla into oat mixture with a whisk just until blended.
Stir liquid mixture into flour mixture just until moistened (don't worry about lumps).
Lightly grease a skillet and place on medium heat.
Cook, using about 1/3 cup batter for each pancake, until bubbles form on the surface.
Turn and brown other side.
Makes 8 medium-sized pancakes.

Quick Hollandaise Sauce

2009-12-18T11:42:00.000-08:00

3 egg yolks
1 T lemon juice
pinch salt and pepper
2/3 C butter

In blender, combine egg yolks, lemon juice, salt and pepper; blend about 5 seconds.
Heat butter in microwave on high until bubbling hot
With blender running, add hot butter in slow thin stream through the whole in the lid. The sauce will thicken as the butter is added - it takes only about 30 seconds!

Cream Cheese Frosting

2009-12-18T11:38:00.000-08:00

1/4 C cream cheese
2 T butter
1 t vanilla

Beat together with an electric mixer.
Slowly add enough icing sugar (about 1 C) to give smooth spreadable consistency.

Carrot Cake

2009-12-18T11:34:00.001-08:00

1 C flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 t cinnamon
1/2 t nutmeg
1/4 t allspice
2 eggs
1/2 C sugar
1/2 C packed brown sugar
1/2 C vegetable oil
1 1/2 C grated carrots
1/2 C walnuts

Preheat oven to 350 and grease and flour 8-inch square cake pan.
In small bowl, combine flour, baking powder, baking soda and spices; mix thoroughly.
In large bowl, beat eggs, Add sugars and oil; beat well with electric mixer until smooth and creamy.
Stir in flour mixture, carrots and walnuts; mix thoroughly.
Pour into pan. Bake for 40 minutes or until tester inserted in centre comes out clean.
Let cool before frosting.

Fruit Crisp

2009-12-18T11:29:00.000-08:00

4 C peeled sliced fruit
1/2 C rolled oats
1/4 C flour
1/2 C packed brown sugar
1/4 t cinnamon
1/4 C butter

Preheat oven to 350
Place fruit in 8-cup baking dish
Combine oats, flour, sugar and cinnamon.
Cut in butter until crumbly and sprinkle over fruit.
Bake for 40 minutes or until fruit is tender.

Banana Loaf

2009-11-08T13:06:00.001-08:00

2 C flour
3/4 C sugar (or less)
3 bananas, over-ripe and mashed
butter (size of egg)
2 eggs
1 t baking soda

Beat bananas, butter and egg together.
Add dry ingredients and mix to blend.
Put in greased loaf pan and bake at 350 for 50-60 minutes

Apricot Scones

2009-11-08T13:03:00.000-08:00

2 1/2 C flour
2 T sugar
2 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 C cold butter, cubed
1 C buttermilk
1 egg
3/4 C dried apricots, diced

Mix dry ingredients together.
Cut in butter until crumbly
Whisk buttermilk and egg together. Add to flour.
Add remaining ingredients.
Mix and knead 10 times.
Place on parchment lined sheet and bake at 400 in centre of oven for 18-20 minutes.

Biscuits

2009-11-08T12:57:00.001-08:00

2 C flour
1 t. salt
1/2 t. baking soda
1 T. sugar
4 t. baking powder
4 or 5 T Crisco (or unsalted butter)
1 C buttermilk

Mix dry ingredients together.
Cut in shortening until crumbled.
Add buttermilk and knead gently.
Pat out on floured board and cut into circles.
Bake on ungreased pan at 450 for 12-15 minutes.

Country Corn Bread

2009-11-08T12:53:00.000-08:00

1 C yellow cornmeal
1/2 C flour
1 t. salt
1/2 t baking soda
1 T. baking powder
1 C buttermilk
1/2 C milk
1 egg, beaten
1/2 C cooking oil

Preheat oven to 450 F.
Grease muffin tins or 8 x 8 pan and place in oven to heat until piping hot (about 3 minutes)
Combine cornmeal, flour, salt, baking soda and baking powder.
Mix thoroughly.
Add buttermilk, milk, eggs and oil and stir well.
Pour corn bread batter into hot pan or muffin tin (fill to top) and bake for about 20 minutes (I find 12-15 is enough in our hot oven) or until golden brown.
Make 12 large muffins.

Cheddar Dill Muffins

2009-11-08T12:45:00.000-08:00

2 C flour
1 T baking powder
3/4 t salt
2 T sugar
1/4 C finely chopped fresh dill (or half dry)
1 egg
1 C plain yogurt
1/2 C milk
3 T melted butter
1/2 C grated sharp cheddar cheese

Sift flour with baking powder, salt and sugar. Stir in dill.
Combine egg, yogurt, milk and melted butter (butter will harden into tiny clumps)
Gently stir liquid mixture into flour mixture just until blended.
Fold in grated cheese.
Fill buttered muffin tins 3/4 full
Bake in preheated 400 F oven for 20-25 minutes.
Makes 12-15 muffins.

Szechuan Green Beans

2009-07-04T20:42:00.000-07:00

bunch of green beans (trimmed and washed)
2 cloves garlic, minced
1 inch ginger, minced
2 t Singapore garlic chili sauce
2 T soy sauce
1 t sugar
pinch pepper flakes, pepper and salt

Saute beans in hot oil (peanut or vegetable) for a few minutes until they pucker
Add remaining ingredients all at once
Toss beans in sauce until evenly coated.

Cinnamon Apple Cake

2009-03-29T21:12:00.000-07:00

Cake:
3 C flour
1 3/4 C granulated sugar
1 T baking powder
1/4 t salt
4 eggs
1 C vegetable oil
1/3 C apple or orange juice
2 t vanilla

Filling:
4 large apples, peeled and thinly sliced
1/3 C granulated sugar
2 t cinnamon
icing sugar, optional

preheat oven to 350 F
grease and flour a 10" (4 L) tube pan
Combine first four dry ingredients
Beat eggs, oil, juice and vanilla in large bowl
add dry ingredients, beating until smooth (batter will be stiff)
toss apple slices with sugar and cinnamon
spread 1/3 of batter in prepared pan, cover with half of apples. Repeat layers. Spread remaining 1/3 of batter on top.
Bake in centre of oven for 70 - 75 minutes or until cake tester inserted in centre comes out clean.
Cool 20 minutes in pan then remove the rack and cool completely.
If desired, dust with icing sugar before serving.

Soupa de Ajos

2009-03-29T21:05:00.000-07:00

3 slices of yesterdays bread (white or whole wheat NOT whole grain) cubed
6 (or more if you like) chopped or pressed garlic cloves without green thread in the center
2 onions finely sliced
3 table spoons of olive oil or any other you prefer
2 teaspoons of mild paprika powder
Salt, pepper from the mill
½ litre of beef stock (tablet or liquid)
4 eggs (or 2 if you mix them in)

Preheat oven at 200 C (medium high). Not if you mix the eggs into the soup.
Cube the bread and fry in olive oil on high flame till nicely golden. Set aside.
Fry with a little oil the garlic and onions on low heat till tender and glossy.
Turn up heat till golden but not burnt.
Add paprika, salt, pepper and the stock.
Bring to boil and let it slowly simmer for 15-20minutes.
Add the cubed bread. Either add two eggs to the boiling sopa and stir it in or pour the sopa into 4 preheated earthenware bowls and add an egg to each bowl.
Put in oven till eggs are set.

Frozen Tortoni

2009-03-29T20:57:00.000-07:00

1 egg white
4 T sugar
1 C whipped cream
2 t vanilla
1/2 C semi sweet chocolate
1 t butter
1/4 C chopped nuts

beat egg white until stiff, gradually adding half the sugar until satiny
whip the cream and remaining sugar with vanilla
fold cream mixture into egg white mixture
pour into freezing tray and chill well
melt chips and butter in double boiler, fold in nuts
dribble chocolate-nut mixture on cream mixture, fold and freeze

Carmel corn

2009-03-29T20:55:00.000-07:00

6 quarts popped corn
1 C margarine
2 C brown sugar
1/2 C corn syrup
1 t salt
1/2 t baking soda
1 t vanilla

melt margarine, brown sugar and corn syrup in a saucepan
boil for 5 minutes
remove from the stove before stirring in salt, baking soda and vanilla
pour over popcorn

Granola

2009-03-29T20:49:00.000-07:00

4 C oats
1/2 C wheat germ
1/2 C sliced almonds
1/4 C milk powder
1/4 C sunflower seeds
1/4 C pumpkin seeds
2 T sesame seeds
1/2 t cinnamon
2 T honey
2 T molasses
1/4 C orange juice
2 t vegetable oil
splash vanilla
1 1/2 C dried fruit (finely chopped if needed)

Heat liquids in microwave for 30-40 seconds
Pour onto dry ingredients and stir well
Bake on non stick pan spread out evenly (I use parchment)
Bake at 350 for 15 minutes, take out and stir
Return to oven and bake for 10 minutes more
Let cool on pan before adding selection of dried fruit

Ham and cheddar chicken rolls

2009-03-18T19:24:00.000-07:00

4 chicken breasts, boneless and skinless
Sprinkled sea salt and freshly ground black pepper, to taste
4 tbsp Dijon mustard
8 slices deli ham
8 thin slices cheddar cheese
2 tbsp olive oil
4 onions, peeled and thinly sliced
1 tbsp dried thyme

Preheat your oven to 350°.
Layer two pieces of plastic wrap on top of each other. Fold them in half, open and place a chicken breast near the fold. Fold over the plastic wrap covering the meat then gently pound and flatten the breasts using a rolling pin, meat pounder or the bottom of a heavy pot. Season the chicken, then spread a thin layer of Dijon over each piece. Lay two slices of ham and two slices of cheddar on each breast. Roll them up tightly.
Sauté the onions with the oil, dried thyme, salt and pepper. Continue cooking until they are lightly browned and golden. Place the chicken rolls on top of the onions in the pan or transfer to another baking pan, cover with a tight-fitting lid or foil and bake for 20-25 minutes, until the rolls are cooked through. You may serve them whole with a scoop of the onions or slice each one into several ‘rounds’ and present them on a bed of the onions.

Grilled Marinated Flank Steak

2009-03-12T11:16:00.000-07:00

Marinade Ingredients
1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper

Other ingredients
2 pounds flank steak
Kosher salt
Freshly ground pepper

Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.
Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.
Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.
How do you know if the steak is done? The best way to tell is to poke it with your finger tips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. As the steak cooks the muscles contract and firm up. Touch the tip of your nose and that's what a very well done steak feels like.
Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak.

Pesto Sauce

2009-03-01T11:18:00.000-08:00

5 garlic cloves
3/4 C Parmesan cheese
3/4 C pine nuts
1/2 C extra-virgin olive oil
1 bunch basil

Blend everything in a blender
Heat before serving.

Ravioli Al Pesto

2009-03-01T11:14:00.000-08:00

4 artichoke hearts, boiled for 25-35 minutes
1 lb ricotta cheese
2 lbs fresh lasagna sheets
salt and pepper, to taste
1 egg yolk, for sealing ravioli

Cut the uncooked fresh pasta sheets into 2-inch squares
In a food processor, blend the boiled artichoke hearts with the ricotta cheese and salt and pepper until the mixture is thoroughly combined
Put a spoonful of the puree on half of the squares.
cover each square and seal them carefully so no water gets inside. To seal, brush the edges with egg yolk.
Cook in boiling water for 8-10 minutes. The raviolis are cooked with they float.
Serve with pesto sauce.

Roasted Cauliflower and Pancetta Parpadelle

2009-03-01T11:04:00.000-08:00

1 head cauliflower, cut into small florets
1/4 t chili flakes
12 slices pancetta, cut into thin strips
1/2 C extra-virgin olive oil
2 cloves garlic, thinly sliced
1/2 C panko
500 g parpadelle or other ribbon pasta
1/4 C chopped fresh parsley
Parmesan for grating

Preheat oven to 450 F.
Bring large pot of slated water to a boil.
Line a sheet pan with parchment paper and set aside.
In a bowl, toss cauliflower, chili flakes and pancetta with 1/4 cup oil.
Season with salt and pepper, transfer to sheet pan and bake 15 minutes.
Stir in garlic and panko, and continue to bake until cauliflower is tender and panko is golden.
Cook pasta until al dente
Strain and return pasta to pot, toss with parsley and remaining oil and season with salt and pepper.
To serve, divide noodles in warmed pasta bowls, top with roasted cauliflower and garnish with grated Parmesan

Prosciutto Chicken

2009-03-01T10:47:00.000-08:00

8 slices prosciutto
2 T balsamic vinegar
1 T fresh thyme
4 chicken breasts, skinless, boneless, tenders removed
1 T olive oil
1 cup dry white wine or chicken stock

Preheat oven to 450 F.
Brush prosciutto with 1 T vinegar, sprinkle with thyme and season with pepper.
Wrap 2 pieces of prosciutto around each piece of chicken.
In an ovenproof, non-stick skillet, heat oil over medium-high heat.
Add chicken and cook for 3 minutes.
Flip and cook 2 minutes more.
Transfer skillet to oven and roast, about 12 minutes.
Remove chicken from oven, transfer to cutting board and tent with foil.
Return skillet to high heat and deglaze with wine and remaining vinegar, scraping up any brown bits.
Bring to a boil and reduce sauce for 3 minutes.
Drizzle sauce atop chicken to serve.

Cashew Chicken

2009-02-28T21:52:00.000-08:00

3 T hoisin sauce
2 T rice vinegar (unseasoned)
1 T water
2 chicken breasts, cut into thin strips
1 t kosher salt
2 T vegetable oil
1 T ginger, peeled and finely chopped
1 medium carrot, julienned
2 green onions, thinly sliced
1 can water chestnuts, drained and julienned
1/2 cup, roasted, unsalted cashews

Mix first 3 ingredients in a bowl and set aside
Season chicken with salt and set aside
Heat a wok or large heavy bottomed skillet over high heat until hot. Add oil and swirl to coat the sides.
Add ginger, stirring until fragrant, about 10 seconds
Add chicken and stir-fry for 1 minute.
Add carrot and water chestnut and and stir-fry another 2 minutes or until chicken is just cooked and carrots are tender.
Add hoisin mixture, green onions and toss gently until headed through.
Remove from heat and stir in cashews.

Apple Chicken Curry in a Hurry

2009-02-28T21:47:00.001-08:00

1 large chicken breast
2 T butter or vegetable oil
1 T vegetable oil
2 stalks celery, chopped
1 large onion, chopped into chunks
2 cloves garlic, minced
2 apples, unpeeled, chopped
1 red pepper, cut into large chunks
1 can chickpeas, drained and rinsed
1 T. curry powder
1 t hot pepper flakes
4 T. flour
3 C chicken broth
plain yogurt to garnish

In a large saucepan, saute chicken in oil until browned and cooked through
Remove from heat and set aside.
In the same saucepan, heat vegetable oil and saute celery, onion and garlic until soft.
Add apples, pepper, chickpeas and spices and cook for 2 minutes.
Sprinkle on flour and cook for 3 minutes.
Add broth and bring to a boil.
Simmer for 5 minutes or until sauce thickens.
Serve over rice and garnish with a dollop of plain yogurt.

Beef and Vegetable Bulgogi

2009-02-28T21:41:00.000-08:00

1 T minced garlic
1 T finely grated fresh ginger
2 T hot pepper jelly
1 t rice vinegar
1 T sesame oil
1/4 C soy sauce
1 lb. trimmed top sirloin, thinly sliced
2 t vegetable oil
1 each red and green pepper, cut into thin strips
1 C green onion, thinly sliced

In a bowl, whisk first 6 ingredients together. Toss beef slices in marinade and set aside.
In a wok, heat 1 t. vegetable oil over high heat. Drain beef, reserve marinade and saute about 2 minutes. Transfer to plate. Cook in batches, if necessary.
Using remaining oil, stir-fry peppers and onions over high heat for 3 minutes. Add reserved marinade and beef back into wok. Cover and cook about 2 minutes.

Rouladen

2009-02-28T21:36:00.000-08:00

4-6 slices top round steak, sliced thin
4 pieces bacon, uncooked
dill pickles, diced
mustard
salt and pepper
butter
onion, diced

Spread mustard on steak
Season with salt and pepper.
Top with diced pickles and onion
Roll up and secure with skewers or string
Melt butter till brown
Add rolls and brown quickly.
Add enough water to come half way up rolls and simmer for 1 hour
Remove meat and mix up a roux.
Add roux to meaty water and whisk until thickened.
Add a dollop of sour cream
Serve sauce over meat (remove skewers or string before serving)

Rustic Apple Pie

2009-02-28T21:19:00.000-08:00

3 cooking apples, peeled, thinly sliced
1 T lemon juice
2 T each flour and brown sugar
1 t cinnamon
1/2 pkg. puff pastry

In a large bowl, toss apple slices with lemon juice.
Add flour, brown sugar and cinnamon.
Mix gently.
On a lightly floured board, roll 1 block of pastry into a 12-inch circle (doesn't have to be perfect)
Place on a parchment lined baking sheet.
Pile apple filling in centre of circle.
Gather edges of the pastry over the fruit and pinch edges together to seal into a lumpy package. A bit of water along each edge will make sealing easier.
Brush with an egg wash and dust with a small amount of sugar.
Bake at 400 F for 35-40 minutes or until golden brown. Cool slightly on a rack before serving.

Tropical Coconut Cake with Mango Sauce

2009-02-28T21:01:00.000-08:00

1 ripe mango, peeled and chopped
2 t fresh lime juice
1 box yellow cake mix
1 can (11 oz.) mandarin oranges
8 T unsalted butter, melted
1/4 C vegetable oil
4 eggs
1 can crushed pineapple, drained, juice reserved
2 C heavy cream
1 pkg. unflavored gelatin
1 C sweetened shredded coconut

Puree mango and lime juice in blender until smooth. Set aside.
Heat oven to 350 F
Grease and flour two 9" round cake pans
In large bowl beat cake mix, oranges, butter, oil and eggs; pour into prepared cake pans.
Bake 27-32 minutes or until wooden pick inserted in centre comes out clean
Remove cakes from pans and cool on wire rack.
While warm, poke holes in top with wooden skewer, brush with pineapple juice
In medium bowl whip cream; stir in gelatin and pineapple
Place one cake layer on platter; spread with cream mixture
Top with second layer; frost sides and top
Cover all with coconut
Refrigerate at least 1 hour before eating.
Serve with mango sauce.

Curried Chicken Salad Sandwich

2009-02-28T14:55:00.001-08:00

12 oz cooked chicken breast, shredded
1/4 C plain yogurt
1/4 C mayonnaise
1/2 apple, finely diced
2 T sliced almonds
2 T chopped cilantro (optional)
2 t curry powder
1 t grated ginger

Just mix together and serve.

Refrigerator Rolls

2009-02-28T14:52:00.000-08:00

2 packages fast rising yeast
2 1/2 cups lukewarm water
8 cups flour
1/2 cup sugar
1 tsp salt
2 eggs
2 tbsp shortening (veg. oil)

Set yeast by dissolving 1 tsp sugar in 1/2 cup warm water, then add 2 tbsp (or 2 packages) fast rising yeast. Let set for 10 minutes in a warm place.
Meanwhile, in a large bowl pour 2 1/2 cups water.
Add about 3 cups of flour and mix to form a sponge
Add sugar, salt and eggs to the sponge and mix thoroughly
When yeast is ready add to sponge mixture and mix thoroughly
add the remaining flour (about 5 cups, more if necessary)
mix and knead until dough comes away from sides of the bowl
cover with a towel and refrigerate overnight
when ready to bake, remove from the fridge and form into buns, place in greased pan
let buns rise for 1 hour before baking for 25 minutes at 350

Designer Beans on Toast

2009-02-28T11:09:00.000-08:00

2 T. olive oil
1/2 C. finely chopped onion
1 T. minced garlic
1/2 C. tomato puree
2 T. brown sugar
2 T. fancy molasses
1 T. Dijon mustard
1/2 C. water
2 19 oz. cans white kidney beans, rinsed and drained
2 T. chopped fresh parsley

Heat oil in a large pan over medium heat
Add onions and garlic and cook, stirring frequently until they soften, about 3 minutes
Stir in next 5 ingredients and season with salt and pepper
Add beans, cover and cook over low heat until sauce thickens, about 15 minutes
Stir in parsley and serve over slices of baguette

Dutch Baby Apple Sauce

2009-02-28T11:03:00.000-08:00

4 C. thinly sliced green apples
1 T. apple juice
1 T. brown sugar
1/4 t. cinnamon
1/8 t. nutmeg
1 T. light rum (optional)

Mix all together in large saucepan and cook gently unitl apples are soft.
Serve separately or spread on Dutch Baby Pancake

Dutch Baby Pancake

2009-02-28T10:59:00.000-08:00

1/4 C. butter, melted
6 eggs
1 1/2 C. skim milk
1 t. vanilla
1 1/2 C. flour

Heat oven to 425 F.
Pour butter into large pan or smaller skillets and place them in the oven.
In a blender, whip eggs together for a few minutes, then add milk and vanilla, then flour (a little at a time)
Blend continuously until mixture is smooth - don't overbeat
Pour batter into pans and bake on bottom shelf for 10-15 minutes
Add warmed apple sauce spread in an even layer and continue cooking for another 10 minutes or until puffy and golden brown - or leave plain and serve apple sauce separately.

White Sauce

2009-02-28T10:56:00.000-08:00

2 T. butter
2 T. flour
1/4 t. salt
1/8 t. pepper
1 C. milk

melt butter over low heat in a heavy saucepan
blend in flour and seasonings.
cook over low heat stirring until mixture is smooth and bubbly
remove from heat and stir in milk
bring to a boil, stirring constantly

Wild Rice Salad

2009-02-28T10:44:00.000-08:00

2 T. olive oil
2 C. cooked wild rice
¼ C. julienned roasted red peppers
¼ C. toasted almond slices
¼ C. diced red onion
¼ C. dried cranberries
2 T. finely chopped Italian parsley
2 T. red wine vinegar
2 t. soy sauce
1 t. Dijon mustard
½ t. minced garlic
1 ½ C. sliced button mushrooms
¼ C. orange juice

In a large bowl, combine all ingredients except mushrooms and orange juice.Saute mushrooms with orange juice in a frying pan to deglaze.Add to wild rice mixture and adjust seasoning if necessary.

Kim’s Version:

2 T. olive oil
2 C. cooked wild rice (or a nice blend of brown rices)
¼ C. julienned roasted red peppers (store bought from the deli counter)
¼ C. toasted almond slices (can’t be bothered to toast the almonds)
¼ C. diced red or white onion
¼ C. dried apricots
2 T. finely chopped Italian parsley (optional)
2 T. red wine vinegar
2 t. soy sauce
1 T. Dijon mustard
½ t. minced garlic
¼ C. orange juice

In a large bowl, combine all ingredients.

Cheese Log

2009-02-28T10:40:00.000-08:00

1 pkg. cream cheese (250 ml)
3/4 C. grated parmesan cheese
3/4 C. grated cheddar cheese
1-2 cloves crushed garlic
1 tsp. Greek spice

let the cream cheese soften
stir in the remaining cheeses, spice and garlic
use large piece of plastic wrap to form a log or ball shape and refrigerate until firm
you can coat in crushed nuts as well

Slush

2009-02-28T10:38:00.000-08:00

1 large can pineapple
1 large frozen orange juice
4 bananas
3 T. lemon juice
3 C. water
3 C. sugar

heat sugar in water until dissolved
mix all ingredients together and freeze

Candied Citrus Peels

2009-02-28T10:34:00.000-08:00

2 grapefruits, 3 oranges, or 4 lemons
4 cups sugar, plus more for rolling
4 cups water

Using a paring knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Slice each piece of peel lengthwise into 1/4-inch-wide strips. Using a paring knife, remove excess pith from each strip and discard.
Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.
Bring sugar and water to a boil, stirring occasionally until sugar dissolves. Stop stirring. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add strips to boiling syrup, reduce heat to medium-low, and simmer gently until strips are translucent, about 1 hour. Remove from heat, and let strips cool in syrup. (Strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)
Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar. Arrange in a single layer on a wire rack, and let dry for at least 30 minutes. Sugared peels will keep, covered at room temperature, for up to 2 weeks.

Pumpkin Cake in a Jar

2009-02-28T10:29:00.000-08:00

Got this idea from Angry Chicken and made up a batch as gifts for Christmas 2008. They were D-E-L-I-C-I-O-U-S and everybody loved them.

2/3 cup vegetable shortening
2-2/3 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup water
3-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1-1/2 teaspoons salt
1 teaspoon each ground cloves, allspice, and cinnamon
2 teaspoons baking soda
1 cup chopped walnuts

Preheat the oven to 325 degrees F.
Grease 8 wide-mouth pint jars.
Cream the shortening and sugar together; beat in eggs, pumpkin, and water. Set aside.
Sift the flour, baking powder, salt, spices, and baking soda together; add to pumpkin mixture and stir well.
Stir in nuts.
Pour into jars, filling 1/2 full.
Bake jars set upright on a baking sheet for about 45 minutes or until done.
Remove from oven. While still warm, place waxed paper on top of each cake and place lid on jar. Cakes will slide out easily when they have cooled.
Makes 8 cakes.

Sweet Spiced Nuts

2009-02-28T10:26:00.000-08:00

Made these up as gifts for Christmas 2008. They almost didn't make it out of the house...they were that good.

1 egg white
1 teaspoon water
5 cups pecan halves
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

In a mixing bowl, with an electric hand-held mixer on high speed, beat egg white and water until foamy.
Stir pecans into egg white mixture until well coated.
Combine sugar, cinnamon, and salt; sprinkle over pecans, stirring once again to coat thoroughly.
Spread pecans in single layer on a lightly greased baking sheet.
Bake at 225° for 1 hour, stirring occasionally.
Leave on baking sheet until completely cooled.
Store in an airtight container.
Makes 5 cups.

Veggies in Foil

2009-02-26T19:30:00.000-08:00

1 carrot, peeled and cut into chunks
1 stalk celery, cut into chunks
1 onion, cut into chunks
1 each red and green peppers
1 or 2 potatoes, thinly sliced
2 garlic cloves
Salt, pepper and garlic powder to taste
Dab of butter

Combine all ingredients and place in foil pouch
Bake at 400 º F for 30 minutes, or until veggies are soft

Tuna Cups

2009-02-26T19:29:00.000-08:00

1 package Pillsbury Crescent Rolls
1 can tuna1 chopped hard boiled egg
1 C. shredded cheddar
1/3 C. chopped celery
¼ C. mayonnaise

Combine all ingredients, mix well
Line muffin tins with crescent roll dough
Spoon tuna mixture into dough cups
Bake at 375 º F for 20 minutes or so

Steph's Burritos

2009-02-26T19:28:00.000-08:00

1 can red kidney beans, drained
1 each green and red pepper, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
Grated cheese
Sour cream
Salsa
Large flour tortilla shells

Cook peppers, onions and garlic in skillet until soft
Remove from pan
Heat beans in skillet and mash once warm
When beans are a thick paste (you may need to add a bit of water), add peppers, onions, and garlic
Serve wrapped in tortillas along with the cheese, sour cream and salsa

Spicy Noodle Salad

2009-02-26T19:25:00.000-08:00

Dressing:
1/3 C. soy sauce
¼ C. white wine vinegar
2 T. chili sauce
2 T. sugar
2 T. sesame oil
1” chunk fresh ginger, peeled and finely chopped
4 garlic cloves, minced
2 t. chili flakes
Freshly ground black pepper
¼ C. vegetable oil

Salad:
Cooked spaghetti or vermicelli with grated carrots

In a medium bowl, whisk soy sauce with vinegar, chili sauce, sugar, sesame oil, ginger, garlic, chili flakes and pepper
Gradually whisk in vegetable oil in a think stream
Refrigerate until ready to use, then whisk again just before using
Toss with cooked pasta and carrots

Soufflé

2009-02-26T19:24:00.000-08:00

¼ C. butter or margarine
¼ C. flour
½ t. salt
Dash cayenne
1 C. milk
1 C. shredded cheddar cheese
4 eggs, separated

Melt butter, blend in flour, salt and cayenne
Add milk all at once
Cook over medium heat, stirring, till mixture thickens and bubbles
Remove from heat
Add cheese and stir until cheese melts
Beat egg yolks till very thick and lemon-coloured
Slowly add cheese mixture, stirring constantly; cool slightly
Beat egg whites to stiff peaks
Gradually pour yolk mixture over; fold together well.
Pour into greased 2-quart soufflé dish or casserole
For a top hat that puffs in the oven, trace a circle through mixture 1 inch from edge and 1 inch deep
Bake at 300 º F for 1 ¼ hours or till knife inserted off-centre comes out clean
Serve immediately

Snow Peas & Peppers

2009-02-26T19:22:00.000-08:00

1 T. butter
2 garlic cloves, minced
¼ t. salt and pepper
1 red pepper, sliced
3 C. snow peas, trimmed
1 T. white wine vinegar

In deep skillet, heat butter and garlic until fragrant
Add pepper and snow peas and cook, stirring occasionally until tender and crisp (about 5 min)
Remove from heat and stir in vinegar

S.O.S. (Shit on a Shingle)

2009-02-26T19:21:00.000-08:00

This was a popular item around our house when we were kids. Back then it was known simply as S.O.S. When we were old enough, our parents informed us that S.O.S. actually stood for Shit on a Shingle. When you make it...you'll understand.

1 can tuna, drained
½ C. frozen peas
2 T. butter
2 T. flour
1 C. milk
Salt and pepper to taste
English muffins

Melt butter over low heat in heavy sauce pan
Blend in flour and seasonings
Cook over low heat, stirring until mixture is smooth and bubbly
Remove from heat and stir in milk
Place back on heat and bring to a boil, stirring constantly
Add in tuna and continue stirring
Add frozen peas during last minute of cooking time
Serve over toasted English muffins

Shepherd’s Pie with Garlic Mashed Potatoes

2009-02-26T19:18:00.000-08:00

Beef filling:
1½lbs. lean ground beef
1 C. chopped onions
2 garlic cloves
¼ C. flour
Salt and pepper to taste
¼ t. dried thyme (or oregano)
¼ t. dried savory (or mustard powder)
1 can beef broth (or consommé soup)
½ C. water
2 t. Worcestershire sauce
1 bay leaf
½ C. finely diced carrots
½ C. frozen corn

Mashed potato topping:
2 lbs. potatoes, peeled and cubed (5-6 potatoes)
6 garlic cloves
¾ C. buttermilk or 2% milk
Salt and pepper to taste
1 egg, lightly beaten

Beef filling:

Brown ground beef in a skillet and drain fat
Add onions and garlic and continue cooking until soft
Stir in flour, salt, pepper, thyme and savory
Add broth, water, Worcestershire, bay leaf and carrots
Simmer, stirring occasionally, until thick and carrots are tender
Stir in corn and remove bay leaf, spread mixture into deep casserole
Let cool slightly

Mashed Potato Topping:

Place potatoes in a saucepan with garlic and cover with water
Add salt, to a boil and simmer gently until tender, drain well and mash
Beat in buttermilk, salt and pepper
Reserve 1T. of beaten egg and add remainder to mixture
Spread potato mixture over meat and brush with reserved egg
Bake at 350 º F for 40-45 minutes

Salmon

2009-02-26T19:16:00.000-08:00

Mayonnaise
Lemon juice
Dried dill

Mix all ingredients and spread on top of salmon
Place on a sheet of heavy-duty foil (on a cookie sheet) and bake until done in hot oven (test for doneness and flakiness)

Roast Red Pepper Soup

2009-02-26T19:14:00.002-08:00

8 sweet red peppers
2 T. olive oil
3 onions, diced
1 C. celery, diced
¼ C. carrots, diced
6 cloves garlic
½ t. salt and pepper
¼ C. red wine
4 C. chicken or vegetable stock
1 C. potato, peeled and diced
1 T. fresh parsley
1 t. fresh thyme
1 C. buttermilk
¼ C. sour cream (for garnish)

Roast peppers and remove blackened skin and seeds
In large, heavy saucepan, heat oil over medium heat; fry onions, stirring occasionally until golden (about 10 minutes)
Add celery, carrot, garlic, salt and pepper; fry until vegetables are tender (about 10 minutes)
Add wine and bring to a boil, then boil until no liquid remains
Add red pepper, chicken stock, diced potato, parsley and thyme; cover and bring to boil
Reduce heat and simmer, covered, until potato is tender (20 minutes)
In batches, transfer to blender or food processor and whirl until smooth
Strain through sieve into clean pan

Potato Pancakes

2009-02-26T19:14:00.001-08:00

1 potato, peeled and grated
¼ C. flour
1/8 t. baking powder
1 egg
1 pinch salt

Mix all ingredients together
Oil grill pan
Spread very, very thinly on grill or frying pan

Mini Pizzas

2009-02-26T19:12:00.000-08:00

2 English muffins
pizza sauce
4 slices ham (thin)
4 rings pineapple
cheese whiz

Toast English muffins
Spread with pizza sauce & top with ham, pineapple & a dollop of cheese whiz on each muffin
Toast under broiler until cheese starts to brown
Cheese will be super hot – be careful

Mexican Pepper and Bean Lasagna

2009-02-26T19:10:00.000-08:00

2 each red, green and yellow peppers, coarsely chopped
1 large onion, coarsely chopped
1 can each black beans and kidney beans, drained
Olive oil
3 C. pasta sauce
2 C. cottage cheese
2 t. each ground cumin and thyme
1 t. chili flakes
½ t. salt and pepper
12-14 oven-ready lasagna noodles
3 C. shredded cheddar cheese

Preheat oven to 350 º F
Sauté peppers and onion in a large saucepan coated with oil, stirring often until softened (about 5-6 minutes)
Stir in beans and pasta sauce and bring to a boil, stirring often
Remove from heat
In large bowl, combine cottage cheese with seasonings
Create a layer each of sauce, noodles and cheese mixture in a 9x13 inch baking dish
Add another layer of sauce, cheese mixture, noodles and remaining cheese mixture
Spread layer of shredded cheese and top with remaining noodles and finish with layer of shredded cheese
Bake uncovered in centre of oven for about 45-50 minutes until top is brown and bubbly

Meatloaf

2009-02-26T19:08:00.000-08:00

1 lb. lean ground beef
½ pkg. onion soup mix
½ C. ketchup
¼ C. brown sugar
1 T. dry mustard

Combine ground beef and onion soup mix and place in a loaf pan
Combine remaining ingredients and spread over meat
Bake at 350 º F for about 45 minutes

Lebanese Chicken Kabobs

2009-02-26T19:07:00.000-08:00

¼ C. plain yogurt
2 T. each olive oil and lemon juice
2 T. finely chopped mint
2 cloves garlic, minced
½ t. salt
¼ t. pepper
4 chicken breasts, boneless and skinless

In medium bowl, combine all ingredients except chicken
Cut chicken into 1” chunks
Add to marinate, cover and refrigerate for at least 1 hour or up to 8 hours
Remove from fridge 30 minutes before cooking
Tread chicken onto skewers
Place on greased grill over medium-high heat or broiler pan about 4” below preheated oven broiler
Cook, turning occasionally for about 12 minutes or until chicken is no longer pink inside
Serve wrapped in a warm pita with shredded lettuce, tomato wedges and chopped onion
Top with hummus, garlic mayonnaise or tzatziki sauce

Lazy Lasagna

2009-02-26T19:05:00.001-08:00

perogies
1 C. spaghetti sauce
1 C. cottage cheese
2 T. mozzarella cheese

Boil perogies according to package instructions
Grease the bottom of a 2 quart casserole dish
Layer the perogies, cottage cheese and sauce
Cover with cheese and bake for 30 minutes at 375 º F

Kim’s Thin Crust Pizza

2009-02-05T15:03:00.000-08:00

Flour tortilla shells (you’ll need 2 per pizza)
Pre-made pizza sauce
Chicken breasts, diced (allow ½ per pizza)
Louisiana hot sauce
Hot Italian sausage (allow 1 per pizza)
Grated mozzarella, cheddar and Parmesan cheese
Canned pineapple, drained
Red, green and banana peppers, sliced into strips
Onions, sliced thinly

In a skillet cook chicken until brown, then coat heavily in hot sauce and continue cooking for 2 more minutes
Remove sausages from their casings and cook in skillet, breaking up the meat as it cooks (so it looks like ground beef)
To prepare pizzas, sprinkle tortilla shell with a bit of grated cheese, then top with a second tortilla shell (this becomes your crust)
Assemble pizzas as you would any other pizza, with sauce, toppings and cheeses (be sure to spread all toppings right to the edge to prevent the crust from getting to crispy)
Bake at 350 º F until cheese has melted and begins to brown on top

Hot Wings

2009-02-05T15:02:00.000-08:00

Chicken wings
Louisiana hot sauce

Arrange chicken in single layer on a broiling pan or cookie sheet (you’ll have to drain the fat yourself if you use a cookie sheet)
In very hot oven, cook chicken until it begins to look well done (turn it occasionally)
Remove from oven and coat with hot sauce
Continue baking at a low temperature for 2 more hours, adding more hot sauce and continuing to turn occasionally
Try the same thing using honey and garlic instead of hot sauce

Honey Mustard Chicken

2009-02-05T15:01:00.000-08:00

3 lbs. chicken breasts
½ C. liquid honey
¼ C. butter or margarine
¼ C. Dijon mustard
2-4 t. curry powder
Pinch cayenne pepper

Place chicken in single layer in large ovenproof dish
Combine remaining ingredients and pour over chicken
Bake, uncovered, at 350 º F for 20 minutes, basting once
Turn pieces over, baste again and bake another 20 minutes, or until pieces are no longer pink inside

Hamburger Soup

2009-02-05T15:00:00.000-08:00

1½ lb. lean ground beef
1 medium onion
28 oz. can tomatoes
2 C. water
3 cans consommé
1 can tomato soup
4 carrots, finely chopped
1 bay leaf
3 celery stalks, finely chopped
Parsley
½t. thyme
Pepper to taste
½ C. barley

Brown meat and onions, drain well
Combine all ingredients in large pot
Simmer, covered, a minimum of 2 hours

Ham & Egg Cups

2009-02-05T14:59:00.000-08:00

6 eggs
6 thin slices ham

Line greased muffin tins with ham
Crack an egg into each well
Bake at 350 º F until egg has completely set

Grilled Veggies with Oil & Balsamic Vinegar

2009-02-05T14:58:00.000-08:00

1 each red, green and yellow pepper
1 onion
3 T. olive oil
3 T. balsamic vinegar
Freshly ground pepper

Cut veggies into large chunks
In a small bowl, combine olive oil and balsamic vinegar
Toss veggies in oil and vinegar mixture
Sprinkle with pepper, toss again
Grill veggies on skewers until tender (turning once) or roast them in oven at 350 º F for 15-20 minutes (turning occasionally)

French Pizza Dianne

2009-02-05T14:56:00.000-08:00

1 package frozen puff pastry
1 egg yolk blended with 1 t. water
½ C. spaghetti sauce
20 thin slices pepperoni
5 slices ham (4 inch square, ¼ inch thick)
3 T. chopped green onions
Pinch Italian seasoning
6 oz. mozzarella cheese

Thaw puff pastry & roll into a 9 x 6 inch rectangle
Cut into 2 pieces, one four inches and one five inches in width
Brush edges with egg yolk mixture
Place larger rectangle on a greased cookie sheet and spread spaghetti sauce over to within an inch of the edges
Arrange pepperoni, ham, onions and seasoning on top, then sprinkle over the cheese
Place the other piece of dough on top and seal with the bottom crust.
Press edges together with a fork
Brush top with egg yolk mixture and make four slits in the top
Bake at 425 º F for about 25 minutes
Cut into 2-inch squares & serve hot

Fiesta Chicken Tortilla Salad

2009-02-05T14:55:00.000-08:00

1 chicken breast
1 T. Tabasco sauce
Vegetable oil for frying
3 soft corn tortillas, cut into ¼ inch strips
Salt to sprinkle
4 C. romaine lettuce, torn into bite sized pieces
½ red pepper, cut into strips

Dressing:
4 T. toasted sesame seeds
2 T. white wine vinegar
1 T. Dijon mustard
½ C. vegetable oil
Salt and pepper to taste

Cut chicken breast into 1/3 strips and toss with the Tabasco
Heat oil until hot in a heavy frying pan and fry tortilla strips until golden, set on paper towel to drain then season with salt
Pour off all but a little oil and sauté chicken for 2-3 minutes and set aside
For dressing, combine all ingredients in blender and blend until smooth
Place lettuce, peppers and chicken in a bowl and toss with dressing, serve on individual plates and arrange tortilla strips on top

Favourite Casserole

2009-02-05T14:53:00.002-08:00

4 strips bacon
1 onion, sliced
1 lb. lean ground beef
¾ t. salt1 can each, cream of celery soup, tomato sauce, nibblet corn
2 C. elbow macaroni cooked (will be 4 cups once cooked)
Grated cheese

Cook bacon, onion and ground beef in frying pan
In casserole dish, layer all ingredients and top with grated cheese
Cook at 350 º F until it bubbles

Everyday Vinaigrette

2009-02-05T14:53:00.001-08:00

2 T. olive or vegetable oil
2 T. either lemon juice, rice vinegar, cider vinegar or balsamic vinegar
2 T. water
1 clove of garlic
1 t. Dijon mustard
Pinch salt and pepper

Combine all ingredients and mix very well

Easy Beef Stroganoff

2009-02-05T14:52:00.000-08:00

1 lb. ground beef
2 T. dried onion flakes
½ can cream of celery soup
½ C. sour cream

Brown ground beef and onions in skillet and drain fat
Add soup and stir until warm them add sour cream
Serve over broad noodles

Dead Simple Mac & Cheese

2009-02-05T14:51:00.000-08:00

Cooked elbow macaroni
Cheese whiz
Parmesan cheese

Mix all ingredients together and enjoy

Cranberry Chicken

2009-02-05T14:50:00.000-08:00

4 chicken breasts
½ C. onion, chopped
2t. butter
1 can cranberry jelly or sauce
2/3 C. ketchup
1/3 C. brown sugar
2 T. vinegar
1 t. dry mustard

Bake chicken at 375 º F for 35-45 minutes and drain
Sauté onion and butter until soft
Add rest of ingredients and boil, uncovered, for 15 minutes
Pour over chicken, bake an additional 30 minutes, turning several times

Cocktail Pizza Wheels

2009-02-05T14:48:00.000-08:00

½ red pepper
½ C. finely chopped pepperoni
½ C. grated cheese
1 t. dried oregano or other seasoning
397g frozen puff pastry dough, thawed
1/3 C. pizza sauce

Preheat oven to 375 º F
Finely chop pepper and pepperoni; stir in a small bowl with cheese and oregano
Cut pastry into two squares and roll into rectangles about 9x11”
Turn rectangles so long edges are facing you
Spread pasta sauce over both pieces, leaving a ½ inch border along the top edge of each
Lightly brush border with water and sprinkle pepper mixture all over sauce
Working with one piece at a time and starting from long edge, tightly roll up pastry forming 2 logs
Pinch seams to seal logs before slicing into ½ inch thick rounds
Place on lightly greased baking sheets about 1 inch apart
Bake in centre of oven until golden (about 20 minutes)

Classy Chicken

2009-01-30T19:56:00.001-08:00

1 chicken breast
¼ t. pepper
3 T. oil
1¼ C. broccoli, cut to bite-sized pieces
1 can cream of celery soup
½ C. mayonnaise
1 t. curry powder
1 t. lemon juice
1 C. grated cheese

Sprinkle chicken pieces with pepper
Sauté in oil over medium heat for about 6 minutes
Cook broccoli until tender and crisp
Arrange broccoli in bottom of buttered casserole dish
Place chicken on top
Mix together soup, mayonnaise, curry and lemon juice and pour over chicken
Sprinkle with cheddar cheese and bake, uncovered at 350 º F for 30-35 minutes

Corn Chowder

2009-01-30T19:55:00.000-08:00

1¼ C. frozen corn
1 large potato, peeled and chopped
1 medium onion, chopped
1 small red or orange pepper, chopped
1 can chicken broth
¾ C. milk
¼ C. apple or orange juice

Combine all ingredients in a large saucepan
Bring to a boil, reduce heat and simmer, covered for 10 minutes until potato is tender
Put 2 cups of the chowder into a blender and puree
Return to saucepan, cook and stir until heated through

Collarbone Casserole

2009-01-30T19:53:00.000-08:00

This was the meal we ate the day I broke my collarbone when I was about 4 years old. Don't know what we called it before that day.

Potatoes
Carrots
Onions
Celery
Sausages, uncooked
Tomato soup

Layer all ingredients in a baking pan and pour soup over the top
Bake at 350 º F for 2 hours or less

Cheese Sauce

2009-01-30T19:52:00.000-08:00

2 T. butter
2 T. flour
¼ t. salt
1/8 t. pepper
1 C. milk
½ C. grated cheese

Melt butter over low heat in a heavy saucepan
Blend in flour and seasonings
Cook over low heat, stirring until mixture is smooth and bubbly
Remove from heat and stir in milk
Slowly bring to a boil, stirring constantly, until starts to thicken
Stir in cheese until melted

Candied Pecans

2009-01-30T19:51:00.000-08:00

pecans
honey

Coat pecans in honey and heat under broiler until honey begins to bubble
Remove from broiler & allow to cool before eating

Calico Bean Pot

2009-01-30T19:49:00.000-08:00

1 lb. lean ground beef
8 slices of bacon
1 C. onion, chopped
1 can each green, lima and kidney beans, drained
1 can pork and beans
¾ C. brown sugar, firmly packed
½ C. vinegar
½ C. ketchup
½ t. garlic salt
½ t. dry mustard

Brown ground beef in a skillet until no longer pink
Cut bacon into small pieces and cook until crisp
Cook onion until soft
Add remaining ingredients in a 2 ½ quart casserole dish
Bake at 350 º F for 1 hour, uncovered

Caesar Salad Dressing

2009-01-30T19:48:00.000-08:00

1 garlic clove, minced
1 egg yolk
1 T. lemon juice
1 t. Worcestershire sauce
5 T. salad oil or olive oil
2 T. red wine vinegar
¼ t. salt
1/8 t. pepper
½ C. grated Parmesan cheese

Combine all ingredients and mix very well

Broccoli Dill Potato Boats

2009-01-30T19:47:00.000-08:00

8 baking potatoes
1 C sour cream
½ C butter, melted
2 t. dill weed
1 C. fresh or frozen broccoli, cooked
1 t. sugar
1 t. salt & pepper
2 T. green onion, chopped
1 C. grated cheese

Bake potato at 375º F for 1 hour & let stand for 15 minutes
Cut lengthwise, scoop out mash potato into dish
Add all ingredients except cheese
Fill potato top with cheese & place in freezer
Bake unthawed at 350 º F for about 30 minutes

Broccoli Cheddar Potage

2009-01-30T19:43:00.000-08:00

3 C. chopped broccoli, cooked until tender & drained
3 T. margarine
1 small onion
4 t. chicken bouillon powder
3 T. flour
½ t. paprika
½ t. dry mustard
2 C. water
2 C. milk
1½ C. grated cheddar
Salt & pepper to taste

Melt margarine in large saucepan and sauté onion until tender
Blend in bouillon powder, four, paprika & mustard
Whisk in water and milk gradually
Cook over medium heat, stirring until mixture comes to a boil and thickens
Add cheese and stir until melted then add broccoli and seasonings
Cook until heated through – do not boil

Beef and Beer with Yellow Potatoes

2009-01-30T19:41:00.000-08:00

2 T. olive oil
4 slices bacon, cut into
½ inch strips
1 2.5 lb rump roast, cut into 6 equal-sized portions
1 T. kosher salt
½ t. freshly ground black pepper
¼ t. ground allspice
1lb onions, peeled and sliced
2 cloves garlic, peeled and crushed
2 C. canned tomatoes
2 bottles of dark beer
2 T. light brown sugar
1 T. minced fresh thyme
1 T. minced fresh rosemary
4 Yukon Gold or Yellow Finn potatoes, peeled and cut into 1 ½ inch chunks

Preheat oven to 350 º F
Put the oil and bacon in a large casserole and cook until the bacon is crispy
Remove the bacon and set aside
Season the beef with salt, pepper, and allspice and sear in the bacon drippings and oil until nicely browned, 3-4 minutes per side
Remove from casserole and set aside
Brown the onions and garlic in the casserole
Return the beef and bacon to the casserole
Add the tomatoes, beer, sugar, thyme, and rosemary and bring to a simmer
Cover the casserole and place on bottom rack of oven
After 10 minutes, check to make sure it’s simmering; turn up 25 º F if not
Cook until meat is falling apart, about 2 hours
Add the potatoes and cook until tender, about 30 minutes

Beef Bourguignon

2009-01-30T19:39:00.000-08:00

2 lbs. lean round steak cubed
¼ C. oil (not necessary if meat is fatty enough)
2 T. sherry
5 medium onions, sliced
1 can mushroom pieces & liquid
1t. meat sauce (Lea & Perrins)
1t. tomato paste
1 can consommé
1 medium bay leaf (remove later)
½ t. thyme
Pinch parsley
3 T. flour
1 C. red wine

Brown steak, add sherry & put aside in casserole
Mix remaining ingredients (except wine) & pour over meat
Cook at 250 º F or a bit hotter for about 3 hours (add wine during cooking)

Asian Glazed Chicken Stir-fry Vegetables

2009-01-30T19:37:00.000-08:00

3 T. cornstarch
1¾ C. chicken broth
1/3 C. cider vinegar
1/3 C. honey
1 T. soy sauce
¼ t. crushed red pepper flakes
4 boneless, skinless chicken breasts, diced
1 C. carrots, thinly sliced
2 C. snow peas

Mix cornstarch, broth, vinegar, honey, soy and pepper until smooth
Cook chicken in wok until browned
Add cornstarch mixture and carrots to chicken
Cook mixture until it boils and thickens, stirring occasionally
Cover and cook over low heat for 5 minutes or until done
Stir in snow peas

5 Hour Stew

2009-01-30T19:35:00.000-08:00

2 lbs. lean stewing beef
1½ C. tomato juice
2 T. minute tapioca
1½ t. salt
2 t beef dip mix
2 C. each potatoes, carrots, celery (cut in pieces)
1 onion, sliced
2 C. peas

Grease roaster or large casserole dish
Combine all ingredients (reserve peas till end of cooking time) and bake at 275 º F for 5 hours

5 Cup Salad

2009-01-30T15:49:00.000-08:00

Most of my family doesn't even like this salad yet we still have it at nearly every major family dinner. For the record, I love it.

1 C. sweetened coconut
1 C. sour cream
1 C. pineapple, drained
1 C. mandarin pieces, drained
1 C. mini marshmallows

Mix all ingredients & allow to set in the refrigerator for at least a few hours before enjoying