Montrealer's profile page
Recipes
STUFFED SPINACH BREAD DIP (Marian)
By Montrealer
Appetizer
- 1 round bread (preferably brown)
- 1 package of cream cheese (8 ounces)
- 1 Knorr vegetable soup envelope
- 1 package of frozen spinach
- 1 cup of mayonnaise
CHOCOLATE PIE (Paul Martin)
By Montrealer
sweet pie
- 5 eggs (separated)
- 8 ounces of sugar
- 4 ounces of soft butter
- 4 ounces of semisweet chocolate finely grated
- 4 ounces of flour
EGG NOODLES WITH BUTTER AND CHEESE (Italian)
By Montrealer
PASTA
- 8 tbsps tablespoons of butter
- ¼ cup heavy cream
- ½ cup freshly grated Parmesan
- 6-8 quarts of water
- 1 tablespoon of salt
- 1 lb fettuccine
- 1 very thinly white truffle (optional)
- freshly grated imported parmesan cheese
STUFFED DEVILED EGGS
By Montrealer
Appetizer
- 6 hard-boiled eggs
- 1/4 teaspoon salt
- 3/4 teaspoon dry mustard
- 2 tablespoons mayonnaise
- 1 teaspoon onion powder
- pepper to taste
- 1-2 drops of Worcestershire sauce
HEAVENLY CHOCOLATE CREME (Chatelaine)
By Montrealer
1. Combine chocolate pieces, sugar, salt, egg and vanilla in a blender
- 6 squares semisweet chocolate (broken)
- 2 tablespoons of sugar
- dash of salt
- 1 egg
- 1 teaspoon of vanilla
- ¾ cup of milk
- whipped cream
SAGE RAVIOLIS (Distasio)
By Montrealer
PASTA
- 4 tblsps butter (or 2 butter and 2 oil)
- 24 sage leaves
- 1 cup of chicken bouillon
- 500 grams of ravioli
- Parmesan
- Salt and pepper
TROPIC AVOCADO DIP (Chatelaine)
By Montrealer
1. Cut the avocado into quarters and mash with a fork
- 1 avocado stoned and peeled
- 2 tablespoons of limejuice
- 1/2 teaspoon Worcestershire
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of curry powder
- 3 tablespoons of mayonnaise
- 1/3 CUP OF CHOPPED BLACK OR GREEN OLIVES
- 1/4 teaspoon garlic salt
- salt to taste
PEPPER TAGLIATELLI (Faita)
By Montrealer
PASTA
- • 1 lb of tagliatelle
- • Olive oil
- • 4 to 6 green shallots minced
- • 2 red pepper peeled and cut*
- • 1 yellow pepper peeled and cut*
- • Basil freshly minced to taste
- • 4 tablespoons or more of mascarpone cheese (or 35% cream)
- • 1/2 cup of cooking liquid
- • Salt and pepper
- • 4 tablespoons of grated parmesan
- • 12 slices of smoked pancetta (or cooked bacon crushed)
DEEP FRIED DOUGH
By Montrealer
Dough
- 1 cup sifted flour (8 ounces)
- 1/2 teaspoon of salt
- 2 tablespoons of corn oil
- 2 cups lukewarm water
- 2 egg whites
BOURSIN TORGLIONI
By Montrealer
Pasta
- 150 grams of your favorite Boursin
- 12 ounces of tortiglioni
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 4 ounces of mushroom
- ½ cup of dried tomatoes (thinly sliced) (optional)
- 1/3 cup of pine nuts
- 4 ounces of prosciutto
- 2 cups of 35% cream
- 2 teaspoons of balsamic vinegar