Chef_Madel's profile page
Recipes
Garlic Aioli
By Chef_Madel
Squeeze garlic cloves out of skins and into a blender
- 1/2 cup (125 ml) garlic cloves, roasted (about 1 medium head)
- Salt
- Pepper
- Thyme
- 2 tsp (10 ml) grainy Dijon mustard
- 2 tsp (10 ml) lemon juice
- 2 tsp (10 ml) sherry vinegar
- 2 tsp (10 ml) cup honey
- 3 cups (750 ml) mayonnaise
Dads Pancakes
By Chef_Madel
Only the best from Dad! =D
- Large Bowl:
- 1 cup of white flour
- 1 tbsp white sugar
- 2 tsp baking powder
- pinch of salt
- Small Bowl:
- 2 eggs
- 1 tsp of vanilla
- 1 tbsp of oil
- 1 cup of milk
Moulded Parmesan Mousse
By Chef_Madel
Parmesan lovers will enjoy this light frothy spread
- 3/4 cup (175 ml) milk
- 2 eggs, separated
- 1 cup (250 ml) freshly grated Parmesan cheese
- 1/2 cup (125 ml) creamed cottage cheese
- 2 tbsp (25 ml) lemon juice
- 1 envelope unflavored gelatin
- 1/4 cup (50 ml) cold water
- 1/4 tsp (1 ml) freshly grated nutmeg
- Pinch each salt and ground ginger
- 2 tbsp (25 ml) ground almonds
- 1/2 cup (125 ml) whipping cream
Party Beans
By Chef_Madel
Mix all ingredients together and bake in bean-pot for 1 hour at 400 F
- 2 lb tinsa 48 oz tibby beans
- 3/4 cups white sugar
- 3/4 cups ketchup
- 1 onion (chopped)
- 2 slices bacon (cutup)
- 1 dash nutmeg
- 1 dash cinnamon
Creamy Herbes de Provence Dip
By Chef_Madel
This easy dip can be made ahead of time or whipped up with pantry ingredients at the last minute
- 1/2 cup (125 ml) cream cheese, softened
- 1/2 cup (125 ml) sour cream
- 1/2 cup (125 ml) light mayonnaise
- 1/2 tsp (2 ml) Dijon mustard
- 1/2 tsp (2 ml) dried herbes de Provence
- 1/4 tsp (1 ml) each garlic powder and onion powder
- Pinch each salt and pepper
- Dash hot pepper sauce
- 1 tbsp (15 ml) chopped fresh chives
Crispix Mix
By Chef_Madel
Melt butter in 9X13 baking dish in 250 oven stir in garlic and onion, salts, lemon juice, and worcestershire sauce ...
- 2 tbsp Butter
- 1/4 tsp garlic salt
- 1/4 tsp onion salt
- 2 tsp lemon juice
- 1 tbsp worcestershire
- 1 cup salted mixed nuts or peanuts
- 1 cup pretzels
- 6 cup kellogs crispix
Jalapeno Poppers
By Chef_Madel
Hot stuff for the adventurous palate
- Parmesan Garlic Filling:
- 2 tsp (10 ml) vegetable oil
- 3 tbsp (45 ml) finely minced red onion
- 3 garlic cloves, minced
- 4 oz. (115 g) spreadable light cream cheese
- 2 tbsp (30 ml) finely grated fresh Parmesan cheese
- 1/8 tsp (0.2 ml) salt
- Freshly ground black pepper to taste
- Jalapeno Peppers:
- 8 jalapeno peppers
- 4 large egg whites
- 1 cup (250 ml) fine dry bread crumbs cooking spray
- 1/2 cup (125 ml) prepared salsa
Roasted Vegetable Hummus
By Chef_Madel
Roasting the carrots, shallots and garlic brings out their natural sweetness
- 2 large carrots, chopped
- 4 shallots, quartered
- 4 cloves garlic (unpeeled)
- 1/4 cup (50 ml) extra-virgin olive oil
- 1 cup (250 ml) drained rinsed canned chickpeas
- 1/4 cup (50 ml) tahini paste
- 2 tbsp (25 ml) lemon juice
- 1/4 tsp (1 ml) salt
- 3 tbsp (45 ml) water
Tuscan Tuna Salad with Fennel
By Chef_Madel
Using a whisk or an immersion blender, combine the olive oil, lemon juice, salt, pepper, tarragon, and parsley
- Tuna Salad:
- 3/4 cup extra-virgin olive oil
- 1/2 cup fresh lemon juice
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped tarragon (or 2 teaspoons dried)
- 1/4 cup chopped Italian parsley
- 2 (6-ounce) cans tuna in olive oil, drained
- 1 small head fennel, chopped
- 2 ribs celery, chopped 1/2 of a small red onion, chopped (about 1 cup)
- Salad Mix:
- 1 pound mixed greens (romaine, butter lettuce, radicchio, and arugula) or spring mix
- Tuna Salad
- 1 red or orange bell pepper, cut into matchsticks
- 1/2 cup pitted Kalamata olives
Creamy Stilton & pear spread
By Chef_Madel
This easy-stir-together nibble will be a hit at your holiday dinner
- 1/2 (8-oz/259-g) container spreadable cream cheese or 1/2 (8-oz/250-g) block light cream cheese, at room temperature
- 1 tbsp (15 ml) milk (optional)
- 2 oz (60 g) Stilton or blue cheese, about 2/3 cup (150 ml) crumbled small pear
- 1 lemon
- 1/2 celery stalk
- 1 green onion