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Recipes
Texas Barbequed Spareribs and Sauce
By rdgplus3
Simmer 15 minutes or until slightly thickened
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tsp dry mustard
- 1 tsp garlic powder
- ¼ tsp chili powder
- 1/8 tsp cayenne pepper
- 2 tbsp Worcestershire sauce
- ¼ cup vinegar
- 1 cup tomato juice
- ¼ cup ketchup
- ½ cup water
Seafood Salmon Roulade
By rdgplus3
Stuffed with shrimp and scallops and napped with a delicate beurre blanc sauce this salmon roll makes an elegant di...
- Lemon Tarragon Beurre Blanc:
- Ingredients
- 2 lb (1 kg) centre cut salmon fillet
- ¼ tsp (1 mL) each salt and pepper
- Seafood Stuffing
- 1 egg white
- 8 oz (250 g) raw shrimp
- 8 oz (250g) scallops
- ¾ cup (175 mL) fresh bread crumbs
- 1/3 cup (75 mL) chopped fresh chives
- ¼ cup (50 mL) chopped fresh parsley
- 1 tsp (5 mL) grated lemon rind
- 1 tsp (5 mL) chopped fresh tarragon
- ¼ tsp (1 mL) each salt and pepper
- 2 shallots, minced
- 1/3 cup (75 mL) white wine vinegar
- ¼ cup (50 mL) dry vermouth
- ¾ cup (175 mL) unsalted butter, cubed
- 1 tbsp (15 mL) chopped fresh tarragon 1
- tsp (5 mL) lemon juice
- Pinch salt
Baked Risotto with Spinach and Sun-Dried Tomatoes
By rdgplus3
Makes 8 servings about 381 cal, 14 g pro, 10 g total fat
- 2 pkg (10 oz/284 g) fresh spinach, trimmed
- 2 leaks
- 2 tbsp butter
- 1/2 tsp each salt and pepper
- 1/4 tsp nutmeg
- 2 1/2 cups Arborio or other short-grain rice
- 3 cloves garlic, minced
- 7 cups hot chicken or vegetable stock
- 4 oz light herb and garlic cream cheese or herbed goat cheese
- 1/2 cup chopped sun-dried tomatoes, soaked in hot water if dried
- 1/3 cup grated Parmesan cheese
Baba Ghanouj
By rdgplus3
1. With the rack in the middle position, preheat the oven to 180°C (350°F)
- 1 ·1 x large eggplant, cut in half lengthwise
- 1 ·1 heads of garlic, unpeeled
- 30 ·30 ml (2 tablespoons) olive oil
- ·Salt
Really Good Rum Balls
By rdgplus3
From Canadian Living
- 1 cup icing sugar
- 1 cup ground almonds
- 3 oz bittersweet chocolate, grated (can grate in food processor)
- 1/3 cup dark rum
- 1 tsp vanilla
- 1/2 cup chocolate shot (chocolate sprinkles)
- Line trays with waxed paper; set aside.
Grilled Asparagus and Egg Salad with Tarragon-Caper Vinaigrette
By rdgplus3
Serves 6
- 1 1/2 lbs medium asparagus, trimmed
- 1/2 cup plus 1 tbsp olive oil
- Freshly ground black pepper
- 4 hard cooked eggs, whites and yolks separated, whites finely chopped
- 1/4 cup white wine vinegar
- 1/4 cup cold water
- 1 tbsp finely chopped fresh tarragon leaves
- 2 tbsp capers, drained
- 6 cornichons, finely chopped
Turkey Black Bean Chili
By rdgplus3
In large saucepan, heat 1 tbsp (15 mL) of the oil over medium-high heat; saute turkey, breaking up, until no longer...
- 2 tbsp (25 mL) vegetable oil
- 1 1lb (454 g) ground turkey or ground chicken
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp (10 mL) dried oregano
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 2 tbsp (25 mL) tomato paste
- 1 can(28 oz/796 mL) diced tomatoes
- 1 (19 oz/540 mL) black beans, drained and rinsed
- 1 small zucchini, cubed
- 1/2 cup (125 mL) corn kernels
- 3 tbsp (45 mL) chili powder
- 1/4 cup (50 mL) minced fresh coriander or parsley
- Sour cream, sliced Jalapeno pepper, (optional)
Southwest Meatloaf
By rdgplus3
(Sandi Richard)
- 2 lbs or 900 g ground beef, extra lean or ground turkey
- 2 tbsp onion flakes
- 1 tbsp garlic and herb seasoning, salt free (Mrs. Dash)
- 2 tsp hot pepper relish
- 2 eggs
- 3/4 cup salsa
- 1/2 cup milk
- 1 1/2 cup breadcrumbs
- 1/2 cup Cheddar or Tex Mex Cheese, light, shredded
- 1/4 cup Southwest BBQ sauce
Barley with Caramelized Vegetables
By rdgplus3
This recipe is a delicious and easy way to incorporate vegetables into dinner
- 4 cups (1 L) low-sodium vegetable broth
- 1 Tbsp (15 mL) canola oil
- 3/4 cup (175 mL) pearl barley
- 1 Tbsp (15 mL) canola oil
- 1 medium onion, thinly sliced
- 1 red pepper, thinly sliced
- 1 package (8 oz/250 g) sliced mushrooms
- 1 large clove garlic, finely chopped
- 1 zucchini, halved lengthwise, and cut into thin strips
- 3 Tbsp (45 mL) balsamic vinegar
- 1 Tbsp (15 mL) brown sugar
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
Sriracha Chicken Noodle Bowls
By rdgplus3
From Rachel Ray Mag Makes: 4 servings Prep: 10 mins Cook: 30 mins
- 3 tablespoons fresh orange juice (from 1 small orange)
- 2 tablespoons honey
- 2 tablespoons sriracha, plus more for drizzling
- 4 bone-in, skin-on chicken thighs (about 1 1/2 lbs.)
- 3 tablespoons EVOO
- 3 cloves garlic, minced
- 2 3/4 cups chicken or vegetable broth
- 1 10 ounce package dried Chinese noodles
- 2 teaspoons soy sauce
- 3 scallions, thinly sliced on an angle