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Recipes
Almond-Orange Shortbread
By Grammie926
Prep: 15 minutes Total: 1 hour 30 minutes Keep the dough for this delicate, flavorful cookie in your freezer
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup confectioners' sugar
- 3/4 teaspoon almond extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour (spooned and leveled)
- Grated zest of 1 orange (about 2 teaspoons)
- 3/4 cup sliced almonds
Pecan Balls
By Grammie926
Step 1: In a food processor, mix butter and brown sugar with vanilla for 1 minute or until well creamed
- 1/2 tsp of vanilla
- 1 1/2 cup flour
- 1 cup of pecans
- Icing sugar
Warm Potato Salad Recipe
By Grammie926
This simple potato salad recipe comes from chef Emeril Lagasse
- 6 baking potatoes, such as russet, peeled and cut into bite-size pieces
- Coarse salt and freshly ground black pepper
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1/4 cup red-wine vinegar
- 1 small onion, finely chopped
- 1/2 cup finely chopped celery
- 4 hard boiled eggs, coarsely chopped
- 1/4 cup chopped fresh flat-leaf parsley
- Freshly ground white pepper
Rabbit with cognac and black calamata olives
By Grammie926
1. Lightly brown pieces of Rabbit in the olive oil and vegetable oil
- 2 pounds fresh rabbit, cut into pieces (butcher cuts)
- 4 tablespoons of olive oil
- 4 tablesppons of vegetable oil
- 1 onion, chopped
- 1 garlic clove, chopped
- 3 ounces cognac
- 4 tablespoons beef bouillon concentrated with 2 cups water or stock
- 40 calamata olives
- salt, pepper and basil
- small container mushrooms
- 1 tablespoon of corn starch with two ounces water
- 5 medium potatoes (side order)
Ribbon Zucchini with Yellow Wax Beans
By Grammie926
Look for zucchinis that are about 5 to 6 inches long
- 1 pound small zucchini, 4 to 6 zucchinis
- 1 tablespoon olive oil
- 1 small yellow onion, peeled and finely diced
- 4 ounces yellow wax beans, cut into 1/4-inch dice
- 2 tablespoons freshly chopped chives
- Salt and freshly ground pepper
Scallops and Brussels Sprouts
By Grammie926
This recipe for scallops and brussels sprouts is courtesy of chef Matthew Hoyle from restaurant Nobu 57
- 4 large scallops
- 4 tablespoons Clarified Butter
- Coarse salt and freshly ground pepper
- 12 brussels sprouts, trimmed, leaves separated
- 4 tablespoons Jalapeno Dressing
- 1/4 red onion, finely chopped
- 1/4 cup cilantro leaves
- 1 jalapeno, half of the seeds discarded, finely chopped
Buttery Tomato Tarts
By Grammie926
Appetizer & Hors d'Oeuvres
- 1 tbsp (15 mL) olive oil
- 3 onions, sliced
- ½ tsp (2 mL) salt
- 1 sheet PC Butter Puff Pastry , thawed
- 1 pkg (340 g) PC Gourmet Grape Tomato Trio , cut in half crosswise
- 1/8 tsp (0.5 mL) freshly ground black pepper
- ½ tsp (2 mL) chopped fresh thyme leaves
- 1 egg, beaten
Ground Turkey Casserole
By Grammie926
Cook Macaroni as usual, Drain and set aside Brown the meat and stir in the tomatoes and seasoning to taste
- 1 Lb Ground Turkey
- 1 Can Tomatoes or Tomato Sauce
- 1 package Cooked wide egg noodles
- 12 Oz. Shredded Cheese
- Salt and Pepper to taste
- Appox 1 Tbsp Chili Powder
Irish Stew Dressed Up - Slo Cooker
By Grammie926
This is no old-fashioned Irish stew! Our updated version is dressed up by using lamb chops instead of stew meat, an
- 1 tablespoon vegetable oil
- 3 pounds shoulder lamb chops (7 to 8 chops), each chop cut in half
- 5 to 6 medium-sized carrots, peeled and cut into 2-inch chunks
- 2 medium-sized onions, peeled and cut into 1-inch chunks
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 6 medium white potatoes, peeled and cut in half lengthwise
- 3 1/2 cups beef broth
- 2 to 3 tablespoons flour
- 1/3 cup water
- 1 teaspoon chopped fresh parsley
Crescent Nacho Mini Cups
By Grammie926
Bound to be an after school favourite
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/2 cup hot bean dip with jalapeño peppers (from 9-oz can)
- 1/4 cup Old El Paso® chopped green chiles (from 4.5-oz can)
- 1/4 cup finely chopped red bell pepper (1/4 medium)
- 1/2 cup finely shredded Colby-Monterey Jack cheese blend (2 oz)
- Guacamole, if desired
- Sliced ripe olives, if desired