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Recipes
Peppermint Brittle
By rdgplus3
Line a 10” x 15” edge cookie sheet with heavy duty foil
- 2 lbs White Chocolate
- 16 large or 200g (1 c) crushed candy canes
Smoked Salmon Ravioli with Lemon Dijon Cream, Red Onions, Dill and Capers
By rdgplus3
Puree the smoked salmon and cream cheese in a food processor until smooth
- 8 oz/250 g smoked salmon pieces
- 4 oz/125 g cream cheese
- Salt and pepper to taste
- 8 (4”) fresh pasta squares (I found these at the Italian Centre Shop, in the freezer section)
- Semolina flour or cornmeal for dusting
- 1 tbsp butter 2 tbsp coarse grain mustard
- 1/4 cup minced red onion 1 tbsp Dijon mustard
- Zest and juice of 2 lemons 1 cup heavy cream
- Fresh dill sprigs 2 tbsp capers (drained)
Spiced Mixed Nuts
By rdgplus3
From Lynn Crawford
- 2 tablespoons (30 mL) butter
- 1 cup (250 mL) pecan halves
- 1 cup (250 mL) whole almonds
- 1 cup (250 mL) dry-roasted unsalted peanuts
- 1 tablespoon (15 mL) Worcestershire sauce
- 1 teaspoon (5 mL) chili powder
- 1/2 teaspoon (2 mL) garlic salt
- 1/4 teaspoon (1 mL) cayenne pepper
Best Ever Bananas Muffins
By rdgplus3
Combine flour, oats, baking powder, baking soda and salt in mixing bowl
- 1 cup flour
- ½ cup Oats
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 egg
- ¾ cup sugar
- 1/3 cup melted Golden Flavor or Regular Crisco Shortening
- 1 ½ cups mashed bananas (3-4 bananas)
- ¾ cup chocolate chips
Asian Chicken Soup On Fire
By rdgplus3
Makes for generous servings Prep time - about 40 minutes
- 1 tsp EVOO
- 1 tbsp Sesame Oil
- 1 onion, chopped
- 2 stalks celery, cut into 1/4” pieces
- 4 cloves garlic, smashed
- 1 piece fresh ginger, 1” long cut into thin slices
- 2 tbsp chili powder (or less)
- 1/8 tsp dried red pepper flakes
- 6 cups low sodium chicken broth
- 1 cup canned crushed tomatoes in thick puree
- 1 1/2 lb boneless, skinless chicken thighs
- 3 tbsp fish sauce
- 1 cup cilantro leaves plus 1/4 cup chopped cilantro
- 1 3/4 tsp salt
- 1/2 lb (226 g) rice noodles or spaghettini
- 1/2 head bok choy (about 1 lb cut crosswise into 1/4” slices
- 1/4 cup lime juice (from about 2 limes)
Pesto
By rdgplus3
In food processor with knife blade attached, or in a blender at medium speed, blend all ingredients until smooth
- 2 cups fresh basil leaves
- 1/4 cup olive oil
- 1/4 cup freshly grated Parmesan cheese
- 2 cloves garlic
- 1/2 tsp salt
- 3 tbsp pine nuts
Roasted Asparagus and Shiitake Mushrooms
By rdgplus3
Bake at 425oF for 10 minutes or until the asparagus is crisp-tender
- Combine on a foil lined baking sheet:
- Preheat oven to 425oF
- 1 tbsp EVOO
- 1/2 tsp freshly ground black pepper
- 12 oz trimmed asparagus
- 4 oz sliced shiitake or cremini mushroom caps
Greek Herb Roasted Potatoes
By rdgplus3
Published by Chatelaine on 10/1/2005 Preparation time: 15 minutes Roasting Time: 2 hours Makes 6...
- 1/4 cup (50 mL) water
- 3 tbsp (45 mL) lemon juice
- 1 tbsp (15 mL) olive oil
- 1 tsp (5 mL) each dried oregano leaves and salt
- 6 medium-size potatoes, preferably Yukon Gold
- 2 bay leaves (optional)
Bacon Dip
By rdgplus3
Reserve 1/3 bacon bits. Combine remaining ingredients in a bowl
- 6 strips bacon cooked crisp and crumbled or ¼ cup real bacon bits
- 1 cup plain yogurt
- 1 tsp horseradish
- dash of cayenne pepper
- 250 g pkg. “spreadable” cream cheese (light or regular)
- 2 tbsp chopped chives or finely chopped green onions
- ¼ tsp garlic powder
Grilled Pesto Vegetables
By rdgplus3
Pesto Dressing: Whisk together all ingredients (May be made ahead, covered and refrigerated up to 3 days
- Pesto Dressing
- 2 tbsp basil pesto
- 1 tbsp red wine vinegar or basil vinegar
- 2 tsp lemon juice
- 1 clove garlic, minced
- Freshly ground pepper to taste
- Vegetables
- 3 medium zucchini
- 1 sweet yellow pepper
- 1 sweet red pepper
- 1 sweet green pepper
- 1 cup mushrooms
- 1 medium red onion