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Recipes
Drink - Raspberry and Aperol Cocktails
By LyndaLee
try
- 5 fresh Raspberries
- 5 fresh Mint leaves
- Juice of 1/2 Lime
- 1/2 oz Cane syrup
- 1/2 oz Aperol
- 1 1/2 oz Vodka
- A few ice cubes, to taste
- 4 oz Tonic water
Pickles Bread & Butter
By LyndaLee
From Gail's friend Pam
- 16 cups thinly sliced cucumbers
- 1/2 cup course salt
- 6 cups sliced onions
- 2 cauliflower
- Ice cubes
- 4 cups white vinegar
- 5 cups granulated sugar
- 2 tbsp mustard seeds
- 1 tbsp celery seed
- 1 tbsp tumeric
- 1/2 tsp white pepper
Lamb - Moroccan Chili w Sweet Potatoes
By LyndaLee
Amazing flavour
- 2 Tbls Olive Oil
- 1 medium Onion, finely sliced
- 1 pound ground Lamb
- 4 Garlic Cloves, minced
- 1-2 Tbls Harissa (Moroccan chile paste - make homemade)
- 2 tsp ground Cumin
- 2 tsp Sea Salt
- 28oz can Fire Roasted diced Tomatoes
- 15oz can Chickpeas, rinsed and drained
- 1 medium Sweet Potato, pealed and cut into 1/2 inch cubes
- 2 cups beef stock or water
- 1 cup fresh chopped Kale
- 2 tbls Lemon juice
- Greek Yogurt, for serving
Pumpernickel Dip
By LyndaLee
Great dip
- 1 cup mayo
- 1 1/2 cup sour cream
- 1 package spinach
- 1/2 package Knorr vegetable soup mix
Salted Caramel Chocolate chip cookie bars
By LyndaLee
Note: This recipe makes more caramel sauce than you'll need for the bars - you'll have more than enough to make a b
- Salted Caramel Sauce
- 1 cup sugar
- 2 tablespoons light corn syrup
- 1/4 cup water
- 1/2 cup heavy cream
- 1 teaspoon fleur de sel
- 1/4 cup sour cream
- Cookie Bars
- 2 1/8 cups (10 1/2 oz) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted and cooled slightly
- 1 cup (7 oz) light brown sugar
- 1/2 cup (3 1/2 oz) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/4 cups chocolate chips
- 6 tablespoons salted caramel sauce
- fleur de sel, for sprinkling
Cocktail Sauce for Wieners
By LyndaLee
Shirl's recipe to pour over small cut up wieners
- 24oz bottles of ketchup
- 1 1/2 cups grape jelly
- 3 tablespoons lemon juice
- 1 1/4 tsp dry mustard
Sweet and Spicy Pecans
By LyndaLee
Combination of caramelized brown sugar and chili powder is fantastic on roasted pecans
- 1/4 cup packed Brown Sugar
- 2 tbsp Butter
- 1 tbsp Water
- 1 tbsp Chili powder
- 1/2 tsp Cayenne pepper
- 1/4 tsp Cinnamon
- 4 cups unsalted Pecan halves
Chicken thighs - Spiced Grilled Maple Lime
By LyndaLee
from Canadian Living mag
- 1 cup buttermilk
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon garam masala
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- pinch cayenne pepper
- 8 pieces bone-in chicken
- 1/4 cup maple syrup
- 1/2 teaspoon lime zest
- 1 tablespoon lime juice
Strawberry Basil Balsamic Jelly
By LyndaLee
New preserve to try
- 16 cups (4L) hulled strawberries
- 1/2 cup (125ml) water
- 1 1/2 cups (375ml) packed fresh basil leaves
- 1/2 cup (125ml) white balsamic vinegar
- 1 pkg (49 or 57g) pectin crystals
- 5 1/2 cups (1.375l) sugar
Orange Creme Fraiche
By LyndaLee
Use on Blueberry scones
- 1/2 cup creme fraiche or clotted cream
- 1 tbsp icing sugar (if using)
- Grated zest of 1/2 orange