4brennans' profile page
Recipes
Soup, Hamburger Vegetable
By 4brennans
Brown ground beef and onion together until meat is lightly browned
- 2 lbs. ground beef
- 2 cups chopped onion
- 2 cups peeled and diced potatoes
- 2 cups sliced carrots
- 2 cups shredded cabbage
- 4 (14.5-oz) cans diced tomatoes
- 1/2 cup brown rice, uncooked
- 6 to 10 cups water
- 1 1/2 to 2 1/2 Tablespoons salt
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 2 bay leaves
Mom's Veggie Dip
By 4brennans
Mix all ingredients and refrigerate for a few hours before serving
- 1/2 cup Hellmann's mayonnaise
- 1/2 cup 18% cream
- 1 tsp parsley
- 1 tsp celery and onion salt
- 1/2 tsp aniseed
- 1/2 tsp garlic salt
- 1 drop Tabasco sauce
Pudding Chômeur
By 4brennans
Combine flour with brown sugar, adding the water and maple syrup in a small saucepan
- Syrup:
- 1 1/2 cups water
- 1 tbsp flour
- 1/2 cup maple syrup
- 2 cups brown sugar
- Batter:
- 1/2 cup butter
- 1 1/2 cup flour
- 2 1/2 tsp baking powder
- 2 eggs
- 3/4 cup milk
- 1 cup sugar
- salt
- vanilla
Beef Veggie Pie
By 4brennans
Pâté de chalet!
- 1 lb ground beef
- butter
- chopped onion
- sliced celery
- carrots
- turnip
- potatoes
- 1-2 cans tomato soup
- salt & pepper
Curt's Pork Filet au Gratin
By 4brennans
Slice the pork filet and brown in butter, but do not overcook
- Cheese sauce:
- 1 filet of pork
- 1 can mushrooms
- 2 to 3 tbsp leek, finely sliced
- 1/2 red pepper, finely chopped
- 11/2 tbsp butter
- 2 tbsp wheat flour
- 300 mL coffee cream
- 1 package Boursin cheese, garlic flavoured
Alfredo sauce
By 4brennans
Heat cream and butter in a saucepan over medium heat
- 1 cup heavy cream or whipping cream
- 1/2 stick butter (1/4 cup)
- 4 ounce asiago cheese
- 1 med-large clove garlic grated finely
- 1/2 tsp table salt
- 1 tsp pepper
- 2 tbsp flour
Chicken Burritos - Slow-cooker
By 4brennans
I doubled the recipe for Jean-Philippe freezer-ready meals
- 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
- 1 14.5-ounce can diced tomatoes
- 1 cup chicken stock, divided, plus more if needed
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 cup brown rice
- 1 15-ounce can black beans, drained and rinsed
- 1 can chick peas, drained and rinsed
- 1 cup frozen corn
- Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce
Scones, Vanilla (Starbucks-like)
By 4brennans
Preheat oven to 425 degrees
- For the scones:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons cold unsalted butter, diced
- 1 small box (3.4 ounces) instant vanilla pudding mix, optional
- 1 vanilla bean, scraped (or 1 tablespoon vanilla bean paste or extract)
- 1 large egg
- 1/2 cup plus 1 tablespoon heavy cream
- For the frosting
- 2 tablespoons butter, softened
- 1 cup powdered sugar
- 1 tablespoon vanilla bean paste or extract
- 2-3 tablespoons cream
Halibut - Garlic Parmesan Baked
By 4brennans
Preheat oven to 450. Season halibut with salt, pepper and a squeeze of lemon juice
- Topping:
- 1/4 cup butter, softened
- 1/4 cup mayonnaise
- 1/2 cup freshly grated Parmesan cheese
- 2 Tbsp green onion, finely chopped
- 4-6 cloves garlic, crushed
- Dash of Tabasco
- .
- Salt and pepper, to taste
- 1/2 lemon, juiced
- 4 halibut filets (~1" thick)
Greek Salad
By 4brennans
Chop all vegetables and place in a large bowl
- Dressing:
- 2-3/4 cups chopped fresh tomatoes (roma or cherry tomatoes)
- 1 cup chopped cucumber
- 1 cup chopped orange pepper
- 3/4 cup chopped red onion
- 1/3 cup black pitted olives
- 3-1/2 oz feta cheese (crumbled)
- 1/2 cup chopped fresh oregano
- 2 large garlic cloves, crushed in 1 tsp salt to make a paste
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp balsamic vinegar
- 2 tbsp lemon juice