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Recipes
Apollo Burgers
By gmbeckett
Combine first 7 ingredients
- Sauce:
- 1 lb ground chicken
- 1 egg
- 1/2 cup bread crumbs
- 1 tsp salt
- 1/2 tsp each pepper, dried oregano, paprika
- 1/4 tsp grated lemon peel
- 1 clove garlic, minced
- 1 cup yogurt
- 2 tbsp mayonnaise
- 2 tbsp chopped fresh parsley
- 1/2 tsp salt
- 2 cloves garlic, minced
- 4 pita bread
- 2 cups shredded lettuce
Sauteed Fiddlehead and Mushroom Gnocchi
By gmbeckett
In large nonstick skillet, melt butter over medium heat until lightly browned, about 3 minutes
- 3 tbsp unsalted butter
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1 cup sliced shiitake mushrooms
- pinch each salt and pepper
- 2 cups fresh fiddleheads, cleaned and trimmed
- 1 pk (500 g) gnocchi
- 1/3 cup grated parmesan cheese
Cheesy Egg-in-a-Bowl
By gmbeckett
HEAT oven to 375ºF. CUT tops off rolls; set aside
- 6 dinner rolls (3-1/2 inch)
- 12 slices cooked bacon, divided
- 125 g (1/2 of 250-g pkg.) Velveeta Process Cheese Product, cut into 6 slices
- 6 eggs
- 1 Tbsp. chopped fresh chives
Crab Bisque
By gmbeckett
Bring to a boil, add sherry
- 1 large Habitant Pea Soup
- 1 small can mushroom soup
- 1 small can tomato soup
- 1 can of crab
- 1 can of mushrooms
- 2 cups milk
- 1 cup cream
- 1/2 cup sherry (optional)
Herb Cheese Spread
By gmbeckett
Combine all ingredients in food processor until smooth
- 2 cups 1% cottage cheese, drained
- 2 tbsp margarine
- 1 clove garlic, minced
- 1/2 tsp dried basil leaves
- 1/2 tsp dried marjoram leaves
- 1/2 tsp dried thyme leaves
- 1/2 tsp dried dill weed
Whole Trout Stuffed with a Bacon and Eggplant Dressing
By gmbeckett
Place the bread in large glass rectangle dish
- 6 ounces bacon, chopped
- 1 cup chopped onions
- Salt
- Cayenne
- 1 medium eggplant, medium diced
- 2 teaspoons chopped garlic
- 1/4 cup finely chopped fresh mild herbs, such as parsley, basil, tarragon and chervil
- 2 ounces Parmigiano-Reggiano cheese, grated
- 1 whole trout, about 2 to 3 pounds, cleaned
- 1 cup dry white wine
- 1 lemon, orange or lime juice
- Extra-virgin olive oil
- 1 tablespoon finely chopped fresh parsley leaves
Bacon and Onion Perogies
By gmbeckett
Melt 2 tbsp of the butter
- Filling:
- 1/4 cup (60 mL) butter
- 3 cups (750 mL) all-purpose flour
- 1 tsp (5 mL) salt
- 1 egg
- 3/4 cup (175 mL) water, (approx)
- 12 oz (340 g) russet potatoes, peeled and chopped
- 1/4 tsp (1 mL) pepper
- 1 pinch salt
- 3 slices bacon
- 2 onions, finely diced
Greek Dip
By gmbeckett
Combine mayo and cream cheese and spread in a circle on a platter
- 1 pkg cream cheese
- 1/2 cup mayo
- tomatoes - diced
- cucumber
- olives
- feta cheese
Creamy Wild Mushrooms with Sage
By gmbeckett
Trim mushrooms (cut off stems) as necessary Place oil in a large nonstick skillet over high heat
- 1 1/4 pound wild mushrooms, such as Portobello caps and oyster mushrooms, sliced
- 1 tsp olive oil
- 1 small onion, peeled and chopped (about 1 cup)
- 1/2 tsp ground sage
- 1/4 cup reduced fat sour cream
- 1/8 tsp grated nutmeg
- Salt and freshly ground black pepper
Crisp Brussels Sprout Leaves
By gmbeckett
Preheat oven to 375 degrees
- 1 pound brussels sprouts, trimmed, leaves separated
- 1 tablespoon olive oil
- 1 tablespoon grated lemon zest plus lemon wedges for serving
- 1/4 cup walnuts, chopped
- Salt and pepper
- 1/4 cup grated Pecorino Romano (1 ounce)