Chef_Madel's profile page
Recipes
Cajun spice Mix
By Chef_Madel
enjoy
- 1 tbsp salt
- 1 tbsp oregano
- 1 tbsp thyme
- 2 tbsp pepper
- 2 tbsp _ 2 tsp paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp cayenne
Fresh Tomato Salsa with Lime and Jalapeno
By Chef_Madel
A fresh and zesty salsa to serve as a snack with tortilla chips for dunking
- 2 tbsp (25 ml) olive oil
- 1 tsp (5 ml) finely grated lime zest
- 3 tbsp (50 ml) fresh lime juice
- 1/2 tsp (2 ml) ground cumin
- 1/2 tsp (2 ml) chili powder
- 1/2 tsp (2 ml) granulated sugar
- Salt to taste
- 4 ripe, medium on-the-vine tomatoes, finely chopped
- 1/2 medium onion, finely chopped
- 1/2 medium yellow or orange bell pepper, finely chopped
- 1/4 cup (50 ml) finely chopped fresh cilantro
- 1-2 medium to large fresh jalapeno peppers, halved lengthwise, seeds and membranes discarded, if desired, flesh finely chopped.
Tomato Sauce
By Chef_Madel
add together
- Basel stems
- garlic
- Basel leaves
- canned tomatoes
- vinegar
- sausage meat
- fresh peas
- balsamic vinegar
Dilled Shrimp
By Chef_Madel
In a large bowl, mix mayonnaise, lemon juice, sugar, sour cream, onion, dill and salt
- 1 - 1/2 cup mayonnaise
- 1/3 cup lemon juice
- 1/4 cup sugar
- 1/2 cup sour cream
- 1 large red onion, thinly sliced
- 2 tablespoons dry dill
- 1/4 teaspoon salt
- 2 pounds cooked medium shrimp
Ice Cream with hot Raspberry Sauce and Pistachios
By Chef_Madel
Here's an easy sauce, enhanced with Framboise (a raspberry liqueur), that's delicious over ice cream or pound cake
- 1/3 cup unsalted butter 75 ml
- 1/2 cup granulated sugar 125 ml
- 1/4 cup framboise (optional) 50 ml
- 2 pkg (each 10 oz/284 g) frozen raspberries, slightly thawed Vanilla or raspberry ice cream
- 1/4 cup chopped shelled pistachios 50 ml
Baked Brie with Caramelized Onions
By Chef_Madel
Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudites and your favorite m...
- 2 tablespoons (1/4 stick) butter
- 8 cups sliced onions (about 4 large)
- 1 tablespoon minced fresh thyme
- 4 garlic cloves, chopped
- 1/2 cup dry white wine
- 1 teaspoon sugar
- 1 8-inch-diameter 32- to 36 ounce French Brie, packed in wooded box (reserved box)
- 2 French bread baguettes, sliced
Mini Glazed Lemon Cakes
By Chef_Madel
1. For cakes, brush six prep bowls with 1 tbsp (15 ml) of the butter; sprinkle evenly with sugar
- CAKES:
- 2 tbsp (30 ml) butter, softened, divided
- 2 tbsp (30 ml) sugar
- 2 small lemons, divided
- 1 pkg (250 g) yellow or white cake mix
- 1 egg
- 1 container (250 g) sour cream
- GLAZE:
- 2 tbsp (30 ml) lemon juice (from lemon used for cakes)
- 2 tbsp (30 ml) butter
- 1/4 cup (50 ml) sugar
Chicken Paprikish
By Chef_Madel
Put on low heat. Add meat; add 1/4 H2O
- Add Later:
- 3 lb chicken cutup browned
- 1/4 cup H2O
- 1 tbsp papila
- slightly saute 2 large onions
- 1 large green pepper
- 1/2 cup sour cream
- 1 tsp flour
Rollo Cookie Recipe
By Chef_Madel
1. Beat sugar and margine until light and fluffy 2
- 2 1/2 cups flour
- 1 tsp baking soda
- 3/4 cup cocoa
- 1 cup sugar
- 1 cup brown sugar
- 1 cup soft margarine
- 2 tsp vanilla
- 2 eggs
- 68 Rollos (about 7 packages)
- 1 cup chopped pecans (optional)
Sunny Boy Muffins
By Chef_Madel
dissolve soda in milk mix in order pour into greased pans cook at 375 F
- 1/2 cups sugar
- 2 tbsp shortening
- 1 egg
- 1 cup sour milk
- 1/2 tsp salt
- 1 tsp soda
- 1 cup flour
- 1 cup sunny boy