Chef_Madel's profile page
Recipes
Spicy Thai Stir fry
By Chef_Madel
Mix broth with cornstarch and set aside
- 1 carton (500 ml) Campbell's Thai broth
- 2 tbsp (25 ml) cornstarch
- 1/2 lb. (250 g) boneless beef steak strips or 1/2 lb. (250 g) chicken cubes
- 1 tbsp (15ml) oil
- 1 cup (250 ml) each cut up red pepper, baby corn and green onion
Dressing for Cabbage salad
By Chef_Madel
1/3 cup cream into 1 tbsp sugar stir till dissolved
- 1/3 cup cream
- 1 tbsp sugar
- 1 tbsp vinegar
- 1/3 tsp mustard
Hot Pepper Jelly with Tequila
By Chef_Madel
Enjoy this jewel-clear jelly on crackers with cream cheese as a last-minute appetizer
- 1 1/2 cups (375 ml) finely chopped sweet red peppers
- 1 1/4 cups (300 ml) white vinegar
- 1/2 cup (125 ml) finely chopped seeded hot red peppers
- 5 cups (1.25 l) granulated sugar
- 2 pkg (each 85 ml) liquid pectin
- 1/4 cup (50 ml) tequila
- 1/2 tsp (2 ml) hot pepper sauce
Snow Island Relish
By Chef_Madel
Add veg and bring to boil, stir and put ingredients
- Dressing:
- 8 large clic
- 12 onions
- 2 red peppers
- 1 cauliflower
- 2 green peppers
- 1/2 salt
- 8 cups mild vinegar
- 6 cups white sugar
- 1 tbsp mustard seed
- 1 tbsp celery seed
- 3/4 cup flour
- 1 tsp mustard
- half a spoon of turmeric
Spanish Rice Pronts
By Chef_Madel
Melt fat in frying pan. Add ground beef grin pepper and onion
- 1/2 ground pepper (diced)
- 1 med onion (chopped)
- 1 1/3 cups minute rice
- 1 lb lean ground beef
Caramel Apple Dip
By Chef_Madel
mix the cream cheese and brown sugar together
- 500 g cream cheese
- 1/2 cups brown sugar
- 1-4 apple wedges
- pref - Caramel
- 1 skor bar
BBQ Pork
By Chef_Madel
put in bag with pork and marinate for 24 hours
- 3 lb pork
- 1/4 ketchup
- 1 tbsp soya sauce
- 1/4 cup hoisoin sauce
- 1/4 cup sugar
Citrus Madeleines
By Chef_Madel
These buttery little sponge cakes are feather-light and eaten as a cookie
- Glaze:
- 3 eggs
- 1/2 cup unsalted butter melted 125 ml
- 2 tsp each grated lemon, lime and orange rind 10 ml
- 1/4 cup vanilla 1 ml
- 3/4 cup all-purpose flour 175 ml
- 1/2 cup granulated sugar 125 ml
- 1/3 cup ground almonds 75 ml
- 1/2 tsp salt 2 ml
- 3/4 cup icing sugar 175 ml
- 1 tbsp lemon juice 15 ml
Nala Blue Glacier Martini
By Chef_Madel
Chill glasses/ combine vodka, curacao and stir
- 12 oz vodka
- Several splash of blue ceiracao
- 1 cup ice cubes
- 4 orange twists
- 4 lemon twists
Creole Seasoning
By Chef_Madel
none
- 2 1/2 tbsp sweet paprika
- 2 tbsp salt
- 2 tbsp garlic powder
- 1 tbsp freshly ground black pepper
- 1 tbsp onion powder
- 1 tbsp cayenne
- 1 tbsp dried oregano
- 1 tbsp dried thyme