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Showing posts from 2011

Hershey Candy Cane Blossoms

Ingredients 48 HERSHEY'S KISSES Brand Candy Cane Mint Candies 1/2 cup (1 stick) butter or margarine , softened 1 cup granulated sugar 1 egg

Cookie Balls

1 pkg. (350 g) Chips Ahoy! Cookie s, finely crushed, divided 1 pkg. (250 g) Philadelphia Brick Cream Cheese , softened 2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate REMOVE 1 Tbsp. cookie crumbs. Mix cream cheese and remaining crumbs until well blended. Shape into 42 (1-inch) balls. Refrigerate 30 min. MELT chocolate squares as directed on package. Dip balls in chocolate; place in single layer on parchment- or waxed paper-covered baking sheet. Sprinkle with reserved crumbs. REFRIGERATE 1 hour or until firm.

Apple muffins

1/4 jar of leftover applesauce (if you have it) 250g cream cheese (I used apple cinnamon) 2 eggs 2 diced apples with skin 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp salt pinch of clove 1 cup sugar (I only used 1/2 because I used sweetened applesauce and flavoured cream cheese) blend well Add to: 2/3 cup milk 1/2 cup vegetable oil 3 cups flour 2 1/2 tsp baking powder Mix well. Bake at 350 on a top rack. I used muffin cups but would make a good loaf too. As a topping I used some leftover chocolate caramel fruit dip from a fruit tray! "Bon Appetit!"

Mandarin Orange Muffins

2 can mandarin orange sections 1/2 tsp nutmeg 1 tsp salt 1/4 tsp clove 1 tsp cinnamon 2 eggs 1 cup sugar or substitute (I used 1/2 and 1/2) Blend lightly or you will lose the shape of oranges. Add to: 3 cups flour 2 1/2 tsp baking powder 2/3 cup vegetable oil 2/3 cup milk Mix well. these are dense muffins that rise pretty well. With some leftover jello and fruit cocktail that I heated on the stove, I pureed the mixture and dipped the muffins into it for a jellee coating. (How iron chef is that?) LOLOL "Bon Appetit!"

leftover jello and fruit cocktail???

take some leftover jell-o and leftover fruit cocktail and puree over heat. Set aside to cool. grind up some leftover cookies add 1/2 cup sugar and a little butter to make a cookie base. Press into muffin cups. when jello starts to cool, pour over cookie bases and top with a sprinkle of cookie. refrigerate until set. "Bon Appetit!" This came because I made this jello concoction to top some mandarin orange muffins I made. I used tropical fruit jello and the concoction smelt of mangoes!!!! yummmmmmm

Pumpkin Loaf

2 cup pumpkin (I used the meat from a halloween pumpkin gutting) 4 eggs 2 1/2 cups sugar or sweetener replacement 1/2 tsp. cloves 1 tsp. cinnamon 1/2 tsp. nutmeg or allspice 1/2 tsp. salt Blend well then add to: 3 cups all purpose flour 2 tsp baking soda 1/2 tsp baking powder 2 cups chocolate chips or pecans 2 tbsp cointreau liqueur or 2 tsp orange peel 1 cup vegetable oil Preheat oven to 350°F. Bake in a greased pan Bake for about 1 hour, or until a toothpick inserted in center comes out clean. Brush top of loaf with melted butter. Sprinkle lightly with cinnamon sugar, maple sugar, turbinado sugar or white sugar. Can be eaten plain, buttered, or with cream cheese "Bon Appetit!"

Overnight Apple Cinnamon Baked Oatmeal

2 large eggs 1/4 cup maple syrup 1 tsp baking powder 1 tsp vanilla 1 tsp cinnamon 1/4 cup salted butter, melted 1/2 cup applesauce 1 small apple, grated 1-1/4 cups milk 3 cups old-fashioned oats Butter a 2 quart baking dish. In a large bowl, whisk together all ingredients, except the oats. Fold in oats and combine well Transfer mixture into the buttered baking dish and spread evenly around.  Cover tightly with plastic wrap, pressing the plastic directly on top of the oat mixture.  Refrigerate overnight. In the morning, preheat oven to 375F.  Unwrap oatmeal and place in the oven.  Bake for about 30 minutes until oatmeal is set and browned on top. Serve hot with milk or cream. Deb, Taylor and I taste tested this recipe and feel it needs extra sweetness and perhaps a little more cinnamon so either add some brown sugar into the recipe or have it on the table to add with your milk . . . Hmmmmmmm . . . I wonder how it would taste with vanilla yogurt or ice cream on t

Squash Soup

1 large butternut squash - peeled and cubed 1/2 green pepper 1 large onion garlic (I used garlic oil but minced garlic or dry garlic would work) holiday seasoning (sage, italian seasonings, S&P) 1 cup water I baked the above items in a Pampered Chef casserole dish covered with a cookie sheet to keep in the moisture at 350 for about 1 1/2 hours or until quite soft. (*the smell of garlic through the house was awesome! so I must have used quite a bit.) baked squash cubes 1 can evaporated milk 2 cans water 3 tsp chicken boullion Allow to cool, so you don't crack your food processor bowl or blender, for about 1/2 - 3/4 hour. Then process everything into a puree. Pour directly into a crock pot. It took 2 loads to process all of my squash without making a mess. In the bowl of the food processor, pour 1 can evaporated milk, 3 tsp chicken boullion powder and 2 cans of water * the reason I do this is to ensure I get all the spices and vegetable out of the bowl. Blend and then add to the

Stuffed Squash (new)

2 really large squash were given to us this year (they were almost 1 1/2 feet long with very little seeds). So I had to come up with a useful way to use this much of that veggie. Cut 1 squash in 1/2 and core out the middle (leaving a trench with 1" of squash around the sides. ****cube the interior flesh you take out and freeze for use in stews this winter! Leave skin on to stabilize the shape. Place into cake pan with 3/4" water. In a bowl mix: 1 cup cooked rice 1lb ground beef/pork/turkey/chicken 1/2 tsp minced garlic diced onions to taste diced green peppers to taste S&P 1 tsp italian seasoning PLUS any other veggie like mushrooms, celery or corn 1 cubed apple with or without skin stuff into you your hollowed out squash. With foil tent cover the cake pan. Bake at 325 for 2-3 hours or until flesh is tender and can be poked with a fork. Remove from oven to set (like a lasagna). Serve with a salad and/or on a bed of pasta. In a sauce pot: 1- 1 1/2 cups of apple juice/lefto

Perfect Pot Luck Picnic Pasta Recipe

A fellow letterboxer brought a delicious pasta salad to our meet up in May. I begged for the recipe and she sent it to me. Whole package of tricolor spiral pasta Whole cucumber, sliced up and cut in half Whole plastic container of grape tomatoes, tomatoes cut in half Whole jar of pitted kalamata olives (make sure to drain the brine well before using) Whole yellow or orange pepper, diced Whole red onion, diced Bunch of green onions, diced Whole package of kraft crumbled feta cheese (I like the one with oregano) Whole small bottle of balsamic salad dressing (for the picnic, I used the real olive oil kraft version with fig - I like the sweetness of it) Cook the noodles and then mix everything together. It's nice warm, too - but let it chill in the fridge if you like it cold. If you're making it the night before (like I did), it's better to leave out the salad dressing until the day of then mix it in - the noodles suck up the dressing like crazy and it d

Taco Salad

We've been making this quick and easy salad for over 10 years now. 1 pound of ground beef Taco seasoning (optional) 1 pepper (can be green, red, orange, yellow or maybe a little bit of each)-chopped 1/2 onion-chopped 2 pieces of celery-chopped 1/2-1 Tbsp of butter 1 head of lettuce-shredded 450g of cheddar cheese-shredded 1/2 large bottle of Russian salad dressing (or 1 full small bottle) 1 Bag of crushed up tortilla chips Sour cream to top. 1. Cook up the ground beef and drain the grease. If you'd like a little bit of flavor, add in one of those small packets of Taco seasoning. 2. After chopping the pepper, onion and celery, saute them together in the butter before adding them in with the ground beef. Set aside. 3. Shred the lettuce and the cheese. 4. In a large bowl, add ground beef and vegetable mix, shredded cheese and lettuce. Mix. 5. While mixing, add in handfuls at a time of the tortilla chips to crush with the spoon. Also start adding the Russian dressing. 6. When finis

Strawberries and Cream Trifle

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Mum and I took this to a Cow Pow Wow last night... not much left by the time we went home. 1/2 cup sweetened condensed milk 1 1/2 cups cold water 1 (1 ounce) package sugar-free instant vanilla pudding mix 1 (8 ounce) container frozen reduced-fat frozen whipped topping, thawed 1 (9 inch) prepared angel food cake 4 cups sliced fresh strawberries 3 whole fresh strawberries In a bowl, whisk the milk and water. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Cut cake into 1/2-in. cubes. Spoon a third of the pudding mixture into a 4-qt. trifle or glass bowl. Top with half of the cake cubes and sliced strawberries. Repeat layers once. Top with remaining pudding mixture. Garnish with whole strawberries.

Stir-fried okra

I picked up some okra at the Horton Market on the weekend. I've never tried okra before so I was curious. I found a stir-fried okra recipe on about.com and decided to give it a try. Here is the original recipe: 2 cups fresh okra, washed, trimmed, thinly sliced 1 large tomato, peeled and sliced into 8 thin wedges 1/4 cup green onions, sliced, white and green 1 1/2 teaspoons fresh lemon juice 1/4 teaspoon leaf thyme, crushed 1 teaspoon salt dash pepper 1 tablespoon vegetable oil 2 tablespoons butter Prepare all vegetables as indicated and have ready for cooking. In a small bowl, combine lemon juice, thyme, salt, and pepper. Heat oil and butter in a wok or large skillet. Add vegetables and seasoning mixture all at once. Toss and cook for 5 to 8 minutes. Serves 4 Now here is what I did: I prepared the okra as directed. I didn't peel the tomato. I used diced red onion. I have all kinds of herbs and spices but couldn't find thyme anywhere. I have a funny feeling

Remembering Hot Chocolate

When my kids were little I often made hot chocolate using a homemade mix. As the kids got older and life got busier it was just one of the lovely things that went by the wayside, replaced by the convenient. The other day I had a craving for chocolate but it was really humid out and I just didn't crave it bad enough to make me want to walk to the store. Then I remembered the tin of cocoa in the cupboard. I had forgotten just how delicious homemade hot chocolate is. Here's the recipe I used . . . Serves 2 2 tbsp and 2 tsp unsweetened cocoa powder 1/4 cup and 2 tbsp white sugar 1/2 pinch salt 2 tbsp and 2 tsp boiling water 1-3/4 cups milk 1/4 tsp vanilla extract 1/4 cup half-and-half cream Combine the cocoa, sugar and salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in milk and heat until very hot, but do not boil. Remove from heat

Italian Meatballs

4 servings 1 tsp canola oil 1-1/2 slices whole wheat bread, stale or day-old 2 cups My Mother's Tomato Sauce (below) 40 g mortadella sausage or ham, finely chopped 1 tbsp marjoram, fresh, finely chopped 1 large egg 400 g lean ground beef salt and pepper to taste 3 tbsp bread crumbs These meatballs can be either baked in the oven or fried.  If using baking method preheat the oven to 400F and lightly oil a baking dish.  If frying, prehead peanut oil to 350F in an electric fryer or large skillet. But the bread slices in a small bowl then cover them with water.  Let soak 20-30 minutes. Meanwhile, make tomato sauce. Drain the bread well in a sieve, then squeeze it to remove most of the liquid.  Finely chop the bread and add it to a bowl.  Finely chop the mortadella and marjoram, then add them to the bowl.  Add the egg and ground beef, followed by salt and pepper. Using your hands, blend the mixture together until it is just combined well.  Form the mixture into small

Carrots and Leeks with Fresh Mint

2 servings Preparation 10 minutes Cooking 50 minutes 170 calories per serving 2 carrots, cut into 1 cm rounds 1 leek, cut into 2 cm pieces 2 tbsp olive oil 1/2 tbsp ginger root, grated 2 tbsp fresh mint salt and ground pepper to taste Preheat the oven to 375F. Prepare the carrots and cut them into rounds about 1 cm thick. Prepare the leeks, remove about 1/4 of the dark green part, and cut them into 2 cm pieces. Transfer the vegetables to a baking sheet or dish. Add the oil, minced ginger, salt and pepper. Mix well to coat thoroughly with oil, then put in the oven and bake about 35 minutes. Finely chop half of the mint leaves then add them to the dish, mix and continue baking for about 15 minutes more. Garnish with the remaining mint leaves and serve. From www.soscuisine.com

Caramel Custard

6 servings Preparation 15 minutes Cooking time 40 minutes Standing time 2 hours 190 calories per serving 3 large eggs 1/3 cup sugar 2 cups milk, partly skimmed, 2% 2 tsp vanilla extract salt, about one pinch 6 servings Microwaved Caramel (recipe below) Preheat the oven to 350F. Prepare the caramel.  Divide it among the ramekins, then tilt and rotate each ramekin to thinly coat it.  The caramel may not initially cover bottoms and sides completely, but it will spread and even out after the hot cream mixture is poured in. In a large bowl, beat the eggs lightly with a fork.  Add sugar and 1 pinch of salt, then mix well. Warm up the milk in a saucepan until hot but not boiling and pour it slowly into the egg mixture.  Stir constantly but lightly, in order not to create too many air bubbles.  Add the vanilla, then portion out into the caramel-covered ramekins. Put a towel or piece of cloth into a large baking-pan (either a rectangular cake-mould or a roasting pan).  Plac

Tofu Ratatouille

I made this soscuisine.com recipe up the other night. It is supposed to make 4 servings but it actually seems to be enough to feed a small banquet. Hal didn't like it, but Hal doesn't like zucchini or eggplant. I loved it. The recipe won't freeze well and I didn't want it to go to waste, so I took the leftover ratatouille and some red quinoa to Ladies Day Out. All the ladies seemed to enjoy it. So, here goes . . . 2 tbsp olive oil 1 onion, finely chopped 2 cloves garlic, pressed 1 cup green beans, cut into 2 cm pieces 2 zucchini, diced into 1.5 cm squares 1 eggplant, small, diced into 1.5 cm squares 1 yellow or red pepper, cut into 1.5 cm squares 1 carrot, cut into 1.5 cm squares salt and pepper to taste 300 g firm tofu, cubed 1-1/4 cup canned diced tomatoes 1 tsp Herbs aux Provence 1/8 tsp cayenne pepper Heat oil over medium heat in a saucepan. Saute the crushed garlic and chopped onion, taking care not to burn. Cook 4-5 minutes until the onion

Leek and Tomato Crostini with Brie

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Makes 2 servings Prep 10 minutes / Cooking 20 minutes 280 calories per serving 1 leek, white and light green parts only, cleaned 1 tbsp olive oil, plus more for drizzling 1/2 tsp dried oregano salt to taste ground pepper to taste 2 slices country bread, lightly toasted 45 g brie cheese, thinly sliced 1 tomato, Roma type, thinly sliced Prepare the leeks.  Cut off the dark green tops then thinly slice the white and pale-gree parts crosswise. Heat the olive oil in a skillet over medium heat.  Add the leeks and oregano, then season with salt and pepper.  Cook, stirring frequently, until the leeks are very tender and just beginning to brown, 15 to 20 minutes. Arrange the toasted bread slices on a baking sheet.  Distributing the ingredietns equally, layer the bread slices with the cheese, cooked leeks, and sliced tomatoes.  Drizzle with olive oil, then add salt and pepper to taste. Broil at 10 cm from the heat until the cheese has melted and the tomatoes start to brown,

Dilly Beloved Chicken

Marinade 1/4 cup pure maple syrup 3 Tbsp grainy Dijon mustard 2 Tbsp minced fresh dill 2 Tbsp freshly squeezed lemon juice 1 Tbsp olive oil 1 Tbsp balsamic vinegar 2 tsp grated lemon zest 1 tsp minced garlic 1/4 tsp freshly ground black pepper 4 large boneless, skinless chicken breasts Whisk together all marinade ingredients in a small bow. Arrange chicken breasts in a glass or ceramic baking dish that's just large enough to hold the chicken breast in a single layer. Poor marinade over chicken. Turn piece to coat both sides with marinade. Cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day. Preheat oven to 350. Remove plastic wrap and transfer casserole dish to middle oven rack. Back, uncovered for about 35mins or until chicken is no longer pink in the center. Spoon sauce from bottom of pan over chicken and serve immediately.

Baked Tofu with Braised Baby Bok Choy - DELICIOUS!!!!!!!!

1 lb (454 g) firm tofu, drained 1/4 cup soy sauce 2 tbsp hoisin sauce 1 clove garlic, minced 1/2 tsp sesame oil 1/4 Asian chili paste or hot pepper sauce 2 tsp vegetable oil 2 cups sliced shitake mushroom caps or cremini mushrooms 1 green onion, sliced 1 tbsp gingerroot, minced 4 baby bok choy 1 sweet red pepper, diced 1/2 cup vegetable stock 1 pinch salt 1 pinch pepper Place tofu on large plate.  Cover with second plate and weigh down with 2 large, heavy cans.  Let stand for 10 minutes; drain.  Cut in half horizontally. Meanwhile, in shallow baking dish large enough to hold tofu in single layer, whisk together soy and hoisin sauces, garlic, sesame oil and chili paste.  Add tofu; turn to coat.  (This can be done up to 8 hours in advance and refrigerated until you are ready to complete the meal.)  Bake in 350F oven, turning once, until golden, about 30 minutes. Meanwhile, brush large nonstick skillet with vegetable oil; heat over medium-high heat.  Saute mushrooms, g

Stick 'Em Up Shrimp Skewers and Salad

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It was decided that with such beautiful weather, the BBQ was needed. I pulled out Eat, Shrink and Be Merry, and thought it would be another chance to try a new recipe. I tweaked the recipe to suit two people but it actually serves 8. Marinade 1/3 cup chopped fresh basil leaves 2 Tbsp freshly squeezed lemon juice 1 Tbsp each olive oil, melted butter, Dijon mustard and liquid honey 2 tsp each minced garlic, grated gingerroot and grated lemon zest 1 tsp balsamic vinegar 1/2 tsp salt (I would say it's a good idea to cut back on it. We could taste it) 1/4 tsp freshly ground black pepper 2lbs (907 g) uncooked large or jumbo shrimp, peeled and deveined (leave the tails) 8 12-inch metal skewers Salad Spinach leaves, chopped up cheese, red pepper and sliced carrot Combine all marinade ingredients in a small bowl. Place shrimp in a large, heavy-duty, resealable plastic bag. Pour marinade over shrimp and seal bag. Turn bag several times to coat shrimp with marinade. Marinate in refrigerator f

Mexican Lentil Soup

I first tasted this soup at a crop at Central United Church.  I had to have the recipe!! 1 tbsp olive oil 2 onions, chopped 2 cloves garlic, finely chopped 1 tbsp ground cumin 1 chipotle or jalapeno pepper, finely chopped 2 carrots, diced 2 stalks celery, chopped 2 parsnips, peeled and diced 1 potato, peeled and diced 2 cups green lentils, rinsed well and picked over 8 cups homemade vegetable stock 1-1.2 cups niblet corn 2 tbsp lemon juice salt & pepper to taste Heat oil in large saucepan on medium heat.  Add onions and garlic and cook until tender.  Add cumin and pepper and cook for 30 seconds longer.  Add carrots, celery and potato and cook for about 5 minutes.  Stir in lentils and stock.  Bring to a boil.  Reduce heat and simmer gently, uncovered, for 30 minutes or until lentils are very tender.  Add corn and lemon juice and cook for 3 minutes. Source:  Heart Smart Cooking, Bonnie Stern

Hot Brownie Pudding

I have a stack of recipes I've been planning to post here . . . but this one is a real favourite.  If I didn't fear I would eat the entire pudding, I would make some right now. 1/2 cup sifted enriched flour 1 tsp baking powder 1/2 tsp salt 1/3 cup sugar 1 tbsp cocoa 1/4 cup milk 1 tbsp melted shortening 1/2 tsp vanilla 1/4 cup chopped nuts 1/2 cup firmly packed brown sugar 2 tbsp cocoa 3/4 cup boiling water Sift flour with baking powder, salt, sugar and 1 tbsp cocoa into bowl.  Add milk, shortening and vanilla; mix only until smooth.  Add chopped nuts.  Turn into a greased casserole or small baking dish. Mix brown sugar and 2 tbsp cocoa together and sprinkle over batter.  Pour boiling water over top of batter.  This forms a sauce in bottom of pan after pudding is baked.  Bake in a moderate oven (350 F) for 30 to 40 minutes. Serves 6 to 8.

Pulled Pork

1 large cheap pork roast.....a good one does not shred as easy. Boil your roast, this will remove some of the salt and then roast in the oven at 350 for 2 hours with 2 cups of water (for moisture). Pull roast out of oven and let cool to be able to handle by hand. Remove any visible fat, and then with a fork shred the meat off the roast. Place into a crock pot. Add onion, peppers, pineapple, S&P, and 1 bottle of your favourite BBQ sauce. Fill the bottle with water and add to the crock pot too. Stir well, if you feel it is still too thick, add another bottle of water or tomato juice. You can add more spices or chilli's if you'd like. Cook at high for 3 hours. Stirring occaionally. Serve on buns, with a salad. This is lovely at backyard parties. Easy and filling. "Bon Appetit!"

Tilapia with Dijon and Panko Coating

4 tilapia fillets, about 1 1/2 to 2 pounds 2 tablespoons light mayonnaise 2 teaspoons honey Dijon mustard or Dijon mustard 1 cup panko bread crumbs 1/2 cup fine dry bread crumbs 1 teaspoon paprika 1 tablespoon dried parsley flakes Dash pepper 1/2 teaspoon onion powder 1/2 teaspoon salt Heat oven to 400°. Lightly grease a large shallow baking dish or spray with nonstick cooking spray. Combine the mayonnaise and mustard; rub the mixture over the tilapia fillets. In a food processor, combine the panko and fine bread crumbs, paprika, parsley, pepper, onion powder, and salt. Pulse 4 to 6 times to combine. Pour bread crumb mixture into a wide, shallow bowl. Dip the coated fillets in the mixture, turning to coat both sides. Arrange the coated fillets in the prepared baking dish. Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. The time depends on thickness of the fillets. Fish will flake easily with a fork when done. Carefully remove the fille

Crockpot Lasagna

9 lasagna noodles 3 qts boiling water 2 tsp cooking oil 2 tsp salt 1 1/2 lbs ground beef 3/4 cup finely chopped onion 2-14oz cans tomatoes with juice broken up 5 1/2oz tomato paste 1 cup creamed cottage chees 2cups moz cheese grated 2 tsp sugar 1 tsp parsley flakes 1/2 tsp dries whole oregano 1/4 tsp garlic powder 1/4 tsp sweet basil 1 1/4 tsp salt 1/2 tsp pepper Cook noodles in water, oil and salt for 14-16 min until tender but firm. Scramble fry ground beef until browned. Drain well. Turn into slow cooker Add remaining 12 ingredients. Stir well, add noodle pieces. Stir Cover Cook on low for 7-9 hours. or on high 3 1/2 to 4 1/2 hours. Makes 10 cups

Easy Flour Tortillas

I made these today with my three-year-old daughter.  They turned out really well and we used them to make quesadillas for lunch.  Be sure to roll them out really thinly, though, because they puff up quite a bit when they hit the screamin' hot pan.  I'm thinking one of them will be turned into a pizza crust for C for dinner tonight. Ingredients : 3 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt Pinch of sugar (optional) 3 tablespoons vegetable oil (more for softer tortillas) 1 cup water Instructions : Mix together flour, baking powder, salt, sugar and oil. Add water and mix with hands. Divide into 10 small balls. Roll each flat with rolling pin and cook on very hot ungreased griddle until lightly brown on each side. Makes 10 tortillas.

Stracciatella

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2 servings Preparation 3 minutes Cooking 5 minutes 60 calories per serving 1 large egg 2 cups chicken broth 2 tbsp Parmesan cheese, grated 1 pinch nutmeg 1 tsp Italian parsley, fresh ground pepper to taste In a bowl, lightly beat the egg and grated Parmesan cheese.  Add the grated nutmeg and freshly ground pepper to taste.  Set aside. In a saucepan, bring the broth to a boil.  Lower the heat but keep the broth simmering for the next step. While stirring the broth slowly in one direction, gradually add the egg in a steady stream.  The egg will cook and feather.  Garnish each bowl with chopped parsley and serve. Comfort food that is so easy and quick to make.  

Rainbow Popcorn

I first made this back at the Jello recipe swap... where we learned that there is a thing as too much jello. Since then it's been a staple favorite and not hard to make. 8 cups of popped popcorn 1/4 cup. butter or margarine 3 tablespoons light corn syrup 1/2 cup packed light brown sugar or granulated sugar (I found the light works best. It keeps the colour bright.) 1 package (4 serving size) Jello Brand Gelatin, any flavor Place popcorn in large bowl. Heat butter and syrup in small saucepan over low heat. Stir in sugar and gelatin; bring to a boil over medium heat. Reduce heat to low and gently simmer for 5 minutes. Pour syrup immediately over popcorn, tossing to coat well. (Note: When pouring the syrup, do it a little at a time then toss or else some pieces will be coated more than others.) Spread popcorn over aluminum foil cookie sheet, using two forks to spread evenly. Bake in preheated 300 degree oven for 10 minutes. Cool. Remove from pan and break into small piece

Chicken Afritada

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My adaptation. In a large pot bring to a boil: I diced green pepper 1/2 bunch of celery ~large chunks 1 onion ~sliced 1 can tomato juice/vegetable cocktail 1 can diced tomatoes pepper chilli flakes to taste Bring to a good boil and let rest. Add some fresh basil. If this step can be done the day before the flavours intensify. In a large stock pot bring 8 cups water, to a boil with: 5 potatoes ~peeled and cubed 6 boneless skinless chicken thighs ~ cut each into 3 strips 1 bag mini carrots 1/4 bunch of celery ~chopped lots of pepper Cook until potatoes are JUST cooked and drain (reserve liquid for soup stock in another recipe). In a large casserole (or crock pot), pour 1/2 of tomato mixture. Pour potato/chicken mixture on top and finish with the rest of the tomato mixture. Bake at 300 for 1 hour covered. Top with your favourite cheese and broil until cheese is melted. Serve with warm bread on a cold day. "Bon Appetit!"

Cinnamon Apples

4 servings Preparation 10 minutes Cooking 15 minutes 110 calories per serving 4 apples, peeled then cut into 5 mm slices 1 tbsp sugar 1-1/2 tbsp butter, unsalted 1 tsp ground cinnamon 4 scoops vanilla ice cream (optional) Preheat the oven to 400 degrees F. Peel the apples, remove and discard the cores, then cut them into 5 mm slices.  Butter an oven-safe dish.  Arrange the slices into the dish, then sprinkle them with sugar and cinnamon.  Add the butter in small pieces.  Bake 12-15 minutes. Serve with vanilla ice cream.

Baked Potatoes

2 servings Preparation 5 minutes Cooking 1 hour 230 calories per serving 2 potatoes, Russet or Idaho type 1 tsp olive oil 2 tsp butter, unsalted 2 green onions/scallions, chopped salt to taste ground pepper to taste Oblong-shaped Russet or Idaho potatoes are the ones to use in this recipe because their high starch content yields a fluffy baked potato. Potatoes may be either baked in a traditional oven, or cooked in a microwave, the choice being a matter of personal preference.  Baking is longer, but yields a crusty skin. Baking method:  Preheat the oven to 400 degrees F.  Clean the potatoes, then prick them a few times with a fork to allow the humidity to escape without bursting the skin while cooking.  Coat the potatoes with the oil, sprinkle with salt, then bake them in the middle of the oven for about 1 hour, depending on the size of the potatoes.  The baking time could be slightly reduced by wrapping each potato individually in aluminum foil, since the heat trapped

Barley and Lentil Soup

Makes 5 servings of very delicious soup!! Preparation 15 minutes Cooking 1 hour 130 calories per serving 1/3 cupt green-brown lentils (dried) 1/2 onion, finely chopped 1 carrot, finely chopped 2 cups Swiss chard, or spinach, coarsely chopped and packed 1-1/2 cloves garlic, minced 1 tbsp olive oil 1/2 tsp ground cumin 2 cups chicken broth 2 cups water 1/3 cup pearl barley 3/4 cup canned tomatoes (diced or chopped) salt to taste ground pepper to taste Rinse and drain the lentils, then set aside. Prepare the vegetables:  Finely chop the onion and carrots; coarsely chop the Swiss chard; mince or press the garlic.  Set aside. Heat the oil in a large pot over medium heat.  Add the onion then saute 3-4 minutes until soft.  Add the carrots, then saute 5 minutes with occasional stirring, until they are golden-coloured.  Add the garlic and stir 1 minute, then add the cumin and stir 1 minute.  Pour in the broth, water and barley.  Bring to a boil, then reduce the heat, cov

Snow Candy

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1/2 cup pure maple syrup 2 tbsp butter Place both ingredients in a pan and bring to a boil. Boil for 5-7 minutes until mixture reaches 225-230 degrees. Place snow in pan or bowl, and drizzle hot syrup over snow. The snow cools the candy pretty quickly. As soon as the candy is cool enough to eat, it's ready.

Carrot and Apple Muffins

2 cups (270 grams) grated raw carrot (about 2-3 peeled carrots) 1 large apple, peeled and grated 2 cups (260 grams) all-purpose flour 1 1/4 cups (250 grams) granulated white  sugar 3/4 teaspoon   baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon (3.5 grams) salt 1 1/2 teaspoons ground cinnamon 3 large eggs 3/4 cup vegetable oil Combine flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl.  Whisk well to combine. In a separate bowl, combine eggs and oil until well mixed.   Add egg mixture, shredded carrots and shredded apple to flour mixture. Bake for approximately 18 minutes Yield:  I got a dozen standard muffins and 15 mini muffins for the wee one out of this recipe.  They were really tasty, easy to make (as muffins tend to be) and will be my breakfast for the next several days as well as snacks for C :)

Coconut Shrimp

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Serves 4 Prep Time 30 minutes 8 cups olive oil (I used 4 cups oil and just cooked the shrimp in 2 batches) 1/2 cup all-purpose flour 1/2 tsp salt 1/2 tsp cayenne pepper 2 large egg whites 2 cups coconut flakes 1 pound shrimp (peeled and deveined) Mix the flour, salt and cayenne pepper in one dish.  Beat the egg whites until frothy in another dish.  In a separate dish put the cocount flakes. Put the shrimp in the flour mixture than into the egg whites and then into the coconut flakes. Heat fryer to 380 degrees and put the shrimp into the hot oil for 2-3 minutes until they are golden brown. Take them out and place them on a paper towel to absorb any excess oil. I made these shrimp for a late lunch with a side salad.  I am ashamed to say I ate 2 servings of shrimp.  To make matters worse, I ate the remaining two servings cold for supper . . . yes, they were that good.

Shrimp Casserole with Salad and Garlic Bread.

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When a friend asked me what recipe was good using shrimp, I had no clue. So what did I do? Searched online and found this recipe for her. I decided to try it out myself though when creating it, Mum and I both had to try and figure out how much of certain things. Here it is though. 2 cups instant rice 1/2 green pepper, chopped 1/2 cup onion, chopped 40-60 Count cooked shrimp 3 garlic cloves, finely chopped Butter (we decided on 4 Tbsp. Best bet is to use 3) Shredded cheese of your choice (Recommending Monzerlla or marble) Soya sauce Directions: Remove tails from shrimp. Cook rice as directed on package; set aside. Chop onion and pepper, sauteing together and set aside. Melt garlic & butter in a frying pan and fry the shrimp until hot (or until butter disappears). Mix rice with Soya sauce of your preference. Add in onion and pepper. Preheat oven to 375 degrees F. Using a deep oven-safe dish, put a layer of rice in, then a layer of shrimp, then a layer of shredded cheese. Repeat unt

Celine Dijon Chicken

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The whole family enjoys this chicken! The dinner also included some carrot sticks and a salad with raspberry vinaigrette dressing. 1 cup unsweetened apple juice 1 tbsp each Dijon mustard and lemon juice 1 large shallot, minced 1/2 tsp dried thyme 1/4 tsp dried rosemary 1/8 tsp black pepper 2 tsp olive oil 4 boneless, skinless chicken breast halves (or 8 bone & skinless chicken thighs small) 1/4 cup low fat sour cream 1 tsp each honey and cornstarch Combine apple juice, Dijon mustard, lemon juice, shallot, thyme, rosemary and black pepper in a small bowl. Set aside. Heat olive oil in a medium skillet over medium high heat. Add chicken breasts and cook for 2-3 minutes on each side, until lightly browned. Add apple juice mixture. Reduce heat to medium. Simmer, covered for 5-7 minutes until chicken is no longer pink. remove chicken from skillet and keep warm. Gently boil remaining liquid for 3 minutes until slightly reduced in volume. Mix sour cream, honey and cornstarch in a small bow

Linda Duguay's Chicken Casserole

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Mum got this recipe from a coworker of her's when we lived in Milton and she was at either Port Credit or the Milton branch. The whole family enjoys it and often my brother will go for seconds. 1 can Mushroom Soup 1 can Cream of Chicken Soup 1lb boneless skinless chicken (cooked & cubed) Seasoning of Oregano & Italian Seasoning 1/2-1 pepper diced 1 onion diced 1 cup frozen peas (rinsed) 1 cup celery chopped 1 can milk Chinese Noodles Toast Chicken- Season meat with oregano & Italian seasoning before cooking thoroughly. Cut into cubed pieces. Cut up pepper (can be any colour, we chose yellow since there is already a lot of green), onion and celery, sautee before combining with the rest of the ingredients. Bake in casserole dish at 375 for 45 mins covered. (If dish does not have a lid, tin foil works wonders. Add in Chinese noodles last 5 mins of cooking time. Pour over slice of dry toast and serve. :) Enjoy.

BBQ Pork Chops with Cheese & Broccoli Rice

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BBQ Pork Chops 6-Pork Chops 1-8oz can Tomato Sauce 1/2 cup Ketchup 1 tsp Worcestershire Sauce 1 tbsp BBQ Sauce 1/2 tsp onion salt Dash of salt and pepper Season chops with salt and pepper and brown in skillet. Combine other five ingredients and pour over chops. Simmer till tender. Approx. 1hr The Cheese and Broccoli Rice came from the 7min package. Simply follow the directions. (Couldn't find the package.lol)

lemon merigue pie from a box

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I am posting this recipe strictly for my mother's benefit! It was always a laugh on holidays, when the lemon meringue pie was taken out for dessert. Everyone always wanted to know who made it. If it was my mother or Grandmother (quite often), it would be lemon meringue soup! Although my Grandmother could make those pretty golden beads of sugar appear on her meringue that I find impossible to recreate. So here is my no-fail recipe, which ALWAYS has worked for me, and is ON the box. Bake one pie shell. Homemade, pillsbury, frozen or cookie crumb. In a large bowl, 2 egg yolks and 1/3 cup cold water. WHISK it lightly, then add i box of Dr. Oetker lemon pie filling (Shirriff) and 2 cups of boiling water. Beat well and place bowl in microwave. Cook for 2 minutes. Remove whisk well again and place back into microwave for 2 minutes. Repeat this procedure (usually 2-4 times) or until it is thick. Add 2 tbsp of butter (or margarine). ****This used to be to enhance the colour (margarine used

PB chocolate cookies

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Leftover uses! I am using up some pb/marshmallow/chocolate squares I make every year, but this works just as well with Reese PB cups. Cookie dough: (Blue Ribbon Chocolate Vhip Cookies ~ Mrs fields Cookie Book ~ pg 10) In a large bowl with an electric mixer blend 1 cup brown sugar and 1/2 1/2 cup white sugar with 1 cup room temperature margarine/butter at medium speed. Add 2 eggs and 2tsp vanilla JUST until blended. Do not overmix. Add 2 1/2 cups flour, 1/2 tsp baking soda 1nd 1/4 tsp salt on low speed. In microwave in a bowl warm up your pb/chocolate (depending on you microwave) for 35 seconds. Not to melting, just until soft. ***You can include some stale mini marshmallows at this time too! Just add to the chocolate when you start. They added a lovely texture. Quickly dump into cookie dough, and mix at low. I needed to use a wooden spoon as mine got pretty thick (I used a lot of chocolate and marshmallow!). Using a cookie scoop, place 15 balls onto a non stick cookie sheet. Mine did n

grilled cheese burgers

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I seen this on tv last night! As you would normally do, prepare 4 slices of bread (4 per burger) to make 2 grilled cheese sandwiches! Over the cheese on one sandwich lay sliced cooked bacon or sprinkle crumbled cooked bacon and close. Set aside. Over the cheese on the other sandwich, add jalapenos or onions, or leave plain. Close and set aside. Cook your hamburgers as you would normally. When they are 1/2 cooked, make your grilled cheese sandwiches. Use the sandwiches instead of buns! Top with traditional toppings. ***We found lettuce a little too hard to handle, and we all removed it, as it made the burgers slide too much. "Bon Appetit!"

Lemon Mousse with Cranberry Sauce

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6 servings Preparation 30 minutes / Standing 8 hours 260 calories per serving vegetable oil spray, to grease the pan or the ramekins 2 eggs, size large 1/4 cup lemon juice, freshly squeezed 1/2 cup sugar 1 pinch salt 3/4 cup whipping cream 35% Cranberry Sauce (recipe below) Prepare the lemon mousse: Lightly oil the bottom and sides of a large spring form pan or of individual ramekins. Separate the egg whites from the yolks and put them in 2 separate bowls.  Combine the egg yolks with the lemon juice and about 1/4 of the sugar.  Set aside. In the other bowl, beat the egg whites using an electric mixer until foamy, then add the salt and continue to beat until soft peaks form.  Gradually add the remaining sugar, beating until the egg whites are glossy and stand in stiff peaks, about 7-8 minutes.  Set aside. Pour the cream in a third bowl, then using the electric mixer, whip the cream until stiff peaks form.  Gently fold the whipped cream and egg whites into the yolk mixture using a spat

Curried Lentil and Spinach Soup

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4 servings Preparation 10 minutes / Cooking 45 minutes 220 calories per serving 1-1/4 cup green-brown lentils (dried) 1/2 onion, finely chopped 1/2 carrot, finely chopped 1/2 stalk celery, finely chopped 1 clove garlic, minced or pressed 1/4 dried chili pepers, minced 1/2 tbsp gingerroot, minced 1 tbsp olive oil 3/4 tsp curry powder 1/2 tsp ground cumin 1 bay leaf 4-1/2 water 3 cups spinach, coarsely chopped salt and pepper to taste 1/4 cup yogurt, plain, 2% Rinse and drain the lentils, then set aside. Prepare the vegetables. Finely chop the onions, carrots, and celery, mince or press the garlic. Mince the chili pepper and ginger. Set aside. Heat the oil in a large pot over medium heat. Add the onions, carrots, celery, and garlic, then saute 8-10 minutes until they are golden-coloured with occasional stirring. Stir in the curry powder, chili pepper, ginger, cumin and bay leaf. Cook 1 minute with stirring, then pour in the water and lentils. Bring to a boil, then

Hummus

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2 servings Soaking 8 hours / Preparation 15 minutes / Cooking 45 minutes 410 calories per serving 1/4 cup chickpeas / Garbanzo beans (dried) 1/2 clove garlic 5 tsp Tahini paste 1 tbsp lemon juice 2 tbsp olive oil salt and pepper to taste 1 tsp extra virgin olive oil 1 tsp pine nuts 1/8 tsp paprika 1 pita bread 1 stalk celery 1 carrot 2 radishes 1/2 cucumber The chickpeas must be soaked in water overnight.  Cook the chickpeas about 45 minutes.  Drain the chickpeas and reserve some of the cooking water to dilute the hummus. In a food processor, puree the chickpeas with the garlic, tahini, lemon juice and 2 tbsp olive oil until the hummus is smooth.  Add salt and pepper to taste.  Add a few tbsp of the cooking water, if necessary, to thin the hummus to the desired consistency. Transfer to a bowl.  Drizzle with olive oil, sprinkle with pine nuts and a pinch of paprika.  Serve with pita bread and vegetables. Keep up to 3 days, covered, in the refrigerator, 3 months

Pasta in a Bolognese Meat Sauce

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2 servings Preparation 5 min / Cooking 15 min 450 calories per serving 160 g tortiglioni or pene 2/3 cup Bolognese Meat Sauce (recipe below) 2 tbsp pasta cooking water 2 tbsp Parmesan cheese salt and pepper to taste Cook the pasta according to package directions.  While the pasta is cooking , heat the meat sauce (which has bee prepared in advance) in a saucepan over low heat.  Add the specified amount of pasta cooking water to dilute the sauce a bit, and warm up just a few minutes.  Put the drained tortiglioni back in to the pasta cooking pot, add the sauce and mix well.  Sprinkle with Parmesan cheese and serve in warmed dishes. Bolognese Meat Sauce Makes 750 ml (3 cups) Preparation 30 min / Cooking 1 hour 1 onion, finely chopped 1 carrot, finely chopped 2 cloves garlic, finely chopped 1/2 stalk celery, finely chopped 1 slice bacon, finely chopped 1/2 tbsp butter, unsalted 1 tbsp olive oil 360 g ground beef, lean or medium-lean 1/3 cup milk, 2% 1/3 cup white wine (I us

Lettuce, Fig and Clementine Salad

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This recipe, from http://www.soscuisine.com/ is my new most favourite salad in the world. 2 servings Preparation 10 minutes 200 calories per serving 1/2 Boston lettuce, or curly leaf 2 cups baby spinach 2 tbsp extra virgin olive oil 3 Clementines 1 tbsp lemon juice, freshly squeezed salt and pepper to taste 1/3 cup walnuts 2 dried figs, cut into small pieces Rinse and spin-dry the lettuce and spinach, then put them in a salad bowl.  Squeeze the juice from one clementine into a small bowl.  Peel the remaining clementines, separate into segments, then add them to the salad bowl.  Add the extra virgin olive oil to the clementine juice, pour in the lemon juice, then season with salt and pepper.  Whisk well using a fork until the dressing is emulsified.  Pour over the salad.  Add the walnuts and chopped figs.  Toss well.  Serve.

Sugared Oranges

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2 servings Preparation 5 min / Standing 10 min 70 calories per serving 2 oranges 2 tsp lemon juice, freshly squeezed 1 tsp sugar Cut the oranges into bite-size pieces. Put in a bowl, sprinkle with lemon juice and sugar. Let rest a few minutes. Toss well and portion out into individual cups. I love this dessert. It is especially perfect after a meal with strong flavours like cheese and garlic. And it is healthy and simple to make. This recipe is from http://www.soscuisine.com/

Farfalle with Tomatoes and Brie

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2 servings Preparation 10 min / Cooking 15 min 520 calories per serving 150 g farfalle (bow-tie), or other short pasta 80 g brie cheese, rind removed, cut into small pieces 2 tomatoes, Roma type, seeded and diced 1 clove garlic, minced 1-1/2 tbsp extra virgin olive oil salt and pepper to taste To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta. Meanwhile, remove and discard the Brie's rind, cut the cheese into pieces, then put them in a serving bowl and set aside in the oven at the lowest setting so cheese will melt without cooking. Seed and dice the tomatoes, mince the garlic, then add them to the cheese. Mix in the oil and add salt and pepper to taste. Pour the drained farfalle into the serving bowl. Mix well. Adjust the seasoning and serve in the warmed dish. I really enoyed this dish. This would be perfect for a lunch served with a green salad. This recipe is from http://www.soscuisine.com/

Fennel Salad

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2 servings Preparation 5 min 140 calories per serving 1 fennel, very thinly sliced (360 g) 2 tbsp Classic Vinaigrette (recipe below) salt and pepper to taste Remove the stalk and feathery leaves.  Thinly slice with a mandolin, then place in a serving bowl.  Pour the classic vinaigrette over the fennel, then add salt and pepper to taste.  Toss and serve immediately. Classic Vinaigrette 3/4 cup extra virgin olive oil 3-1/2 tbsp. wine vinegar 1 tbsp Dijon mustard Shake or mix well for 1 minute. Will keep at room temperature for 1-2 months Recipe is from http://www.soscuisine.com/ I thought I might like this salad because I have had cooked fennel before but . . . it was just okay . . . I doubt I will make it again.  I found that fennel has a flavour that is a little too "perfumy" for my liking.  If I was served this salad at someone else's home I wouldn't spit it into my napkin though . . .

White Russian Cupcakes with Kahlua Icing

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Read about these cupcakes over a year ago and finally got around to making and sharing. Thanks to those who were the guinea pigs:) CUPCAKES: 24 paper liners for cupcake pans 1 package (18.25 ounces) plain yellow cake mix 1 package (3.4 ounces) vanilla instant pudding mix 1 cup vegetable oil 3/4 cup whole milk 4 large eggs 1/4 cup vodka 1/4 cup plus 2 Tbsp. Kahlua, divided use 1 tsp. pure vanilla extract FROSTING: 1 cup heavy whipping cream 2 Tbsp. powdered sugar 1 Tbsp. Kahlua 2 Tbsp. semisweet chocolate shavings PLAN OF ATTACK Place rack in center of oven; heat oven to 350 degrees. Line 24 cupcake cups with paper liners. Set pans aside. In large mixing bowl, combine cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua and vanilla extract. Blend with electric mixer on low speed for 30 seconds. Stop machine and scrape down sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Spoon or scoop 1/3 cup b