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Recipes
Ursula Cottell's Raw Cranberry Salad
By tunes
Version 1: Grind cranberries and oranges (rind, as well) Add sugar
- Version 1:
- 4 cups fresh cranberries
- 2 oranges
- 2 cups sugar
- Version 2:
- 2 cups ground raw cranberries
- 1 cup orange pulp(rind included)
- 11/2 cup sugar
- 1 pkg. lemon jello
Shrimp Spread
By tunes
Mix first 3 ingredients and spread out on large platter
- 8 oz. cream cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 cans shrimp, rinsed and dried
- 1 jar Cross and Blodwell seafood sauce
- 2 cups shreadded monzerella cheese.
- Some green peppers, onions and celery chopped.
Sesame Crusted Sirloin
By tunes
Combine first 4 ingredients and rub on both sides of steak
- 2 tbsp. Oriental sesame oil ( or pure olive oil)
- 2 cloves garlic , minced
- 1/2 tsp. black pepper
- 1 tsp. sea salt (or regular salt)
- 2 lbs.top sirloin steak 11/2" to 2" thick
Ham-Maple Glazed
By tunes
For the most spectacular presentation, buy a ready-to-eat but unglazed ham with the bone-in
- 1/3 cup (75 mL) Dijon mustard
- 1/2 cup (125 mL) maple syrup
- 1/3 cup (75 mL) apple cider vinegar
- 1/2 tsp (2 mL) hot pepper sauce
- 1 tbsp (15 mL) soy sauce
- 1 cooked ham 6 to 7 lbs (3 to 3.5 kg)
- Coarsely cracked pepper
Nancy's Zucchini Soup
By tunes
Combine bot, beans, tomatoes with juice, zucchihi, oil, garlic, dried basil and oregano in slow cooker and mix well
- 2 Cans (14 1/2 oz) reduced sodium beef broth
- 1 can (16 oz) Kidney Beans
- 1 can (16 1/2 oz) diced tomatoes, undrained
- 2 medium zucchini, quartered lengthwise and sliced
- 1 tbsp olive oil
- 1 1/2 tsp minced garlic
- 1/2 tsp dried basil leaves
- 1/2 tsp dried oregano leaves
- 1/2 cup tubetti, or small shell pasta
- 1/2 cup garlic seasoned croutons
- 1/2 cup grated Asiago or Romano chese
- 3 tbsp chopped fresh basil or parsley (optional)
Sea Bass- Braised with Moroccan Spiced Sauce
By tunes
This method of braising fish in a sauce works for all firm fish including salmon
- Moroccan Spiced Sauce:
- 1/4 cup (50 mL) chopped coriander
- 1/4 cup (50mL) chopped parsley
- 3 cloves garlic, chopped
- 2 tbsp (25 mL) olive oil
- 1/2 tsp (2 mL) crushed red pepper flakes or to taste
- 2 tsp (10 mL) ground cumin
- 2 tsp (10 mL) sweet paprika
- Pinch cinnamon
- 3 tbsp (45 mL) lemon juice
- 1 tsp (5 mL) grated lemon zest
- Salt and freshly ground pepper to taste
- Four 6 oz (175 g) Chilean sea bass fillets, skin removed
- 2 tbsp (25 mL) olive oil
- 1/2 cup (125 mL) chopped onion
- 2 cups (500 mL) chopped canned or fresh tomatoes
Sweet & Sour Sauce
By tunes
Combine all ingredients and pour over desired meat
- 1 cup brown sugar
- 1 cup water
- 1/3 cup ketchup
- 1/2 cup vinegar
- 2 tbsp corn starch
Pepper Roast Beef
By tunes
Between sheets of waxed paper, pound peppercorns with mallet until coarsely crushed
- GRAVY:
- 2 tb Peppercorns
- 1 ts Dried oregano
- 3 lb Inside round roast of beef
- 2 Cloves garlic, sliced
- 1 tb Vegetable oil
- 2 tb Butter
- 1 Small onion, finely chopped
- 2 tb All-purpose flour
- 1 c Beef stock
- 1 c Red wine or beef stock
- Pinch salt
Seafood Lasagna-Judy's
By tunes
Can be frozen ahead of time
- 10 to 12 lasagna noodles
- 2 tbsp. butter
- 1 c. chopped onions
- 8 oz. pkg. soften cream cheese
- 1/2 c. creamed cottage cheese
- 1 egg beaten
- 2 tsp. dried basil
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 10 oz. cans cream of mushroom soup
- 1/3 c. milk
- 1/3 c. dry white wine or vermouth
- 1 5 oz. can crab
- 1 lb. of shelled deveined shrimp or 11/2 bag( 14 oz.) of small shrimp
- 1/4 c. grated parmesan cheese
Plum-glazed Barbecued Pork Roast
By tunes
The port wine-plum glaze makes this very tasty
- 6 plums,about 2lbs.,divided
- 1/4 cup packed light brown sugar
- 1 tsp. ground ginger
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. ground all-spice
- 1/8 tsp. cayenne pepper
- 5 lb. bone-in pork loin roast
- 1 .tbsp. oil,preferably canola
- 1/3 cup port wine
- 1 shallot, minced
- 1/3 cup plum preserves