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Recipes
SCALLOPS AND PARSLEY SAUCE PASTA
By Montrealer
PASTA
- ½ cup of parsley firmly packed
- 1 green onion minced
- ¼ cup of butter
- ½ cup of wine
- ¾ pounds of scallops thinly sliced
- 1 cup heavy cream
- 1 cup grated Parmesan
- nutmeg, salt and pepper
ROSEMARY GRILLED SCALLOPS
By Montrealer
BBQ
- 1/2 pound scallops
- 28 —32 rosemary branches (3-4 inches long)
- 3 once of proscuitto sliced
- 3 tablespoons olive oil
- 1 lemon quartered
- salt and pepper
PINEAPPLE HAM STEAK
By Montrealer
pork
- 4 ham steaks
- 1 teaspoon of oil
- ½ cup of pineapple juice
- 4 slices of pineapple
- 1 teaspoon of brown sugar
- 2 tablespoons of white rum (optional)
- ½ teaspoon cornstarch
- 1 teaspoon parsley
CHICKEN CHOW MEIN
By Montrealer
Chicken
- ½ cup of minced onions
- ½ cup of minced celery
- 3 tablespoons of olive oil
- 1 ½ cups of chicken diced
- 1 teaspoon of salt
- pinch of pepper
- ½ cup of hot water
- 1 lb. of feves germees
- 2 tablespoons of soya
- 1 tablespoon of flour
- 2 tablespoons of cold water
SWEET DOUGH (Paul Martin)
By Montrealer
Dough
- 3 cups of flour
- 1 1/4 cup of butter
- 1/4 teaspoon of salt
- 1/2 cup of sugar
- 2 eggs beaten
PEACH MELBA
By Montrealer
FRUITS
- 1 pint of either strawberry or raspberry
- ½ cup of jelly
- 1 ½ teaspoon cornstarch
- 1 tablespoon water
- 2-3 peaches, halved
- ice cream
- 1 cup of cream 35% whipped (with a little vanilla and icing sugar)
DRUMSTICKS CANAPES
By Montrealer
chicken
- 3 pounds of chicken wings
- ½ cup of white sugar
- 3 tablespoons of cornstarch
- ½ teaspoon of salt
- ½ teaspoon of ginger
- 1/3 cup of lemon juice
- ¼ cup of soya
GRILLED SALMON STEAKS
By Montrealer
BBQ
- 1/2 cup of butter
- dash of lemon juice
- 1 tablespoon of chopped chives
- 1 teaspoon of parsley
- salt and pepper
- 4 salmon steaks
- olive oil
MAPLE SYRUP MUFFINS
By Montrealer
desserts
- ½ cup of maple syrup
- 2 tablespoons of melted butter
- ¼ cup chopped walnuts
- 2 cups of flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup of milk
- 3 tablespoons of maple syrup
- ¼ cup of oil
- 1 egg
TOURTIERE DOUGH (Mme Legault)
By Montrealer
Dough
- 1 pound of Crisco
- 5 1/2 cups of flour
- 1 teaspoon salt
- 1 cup of cold water
- 2 eggs beaten
- 2 tablespoons of vinegar (in eggs)