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Recipes
White Cranberry Mulled Wine
By EdieK
In large saucepan, combine cranberry cocktail, wine, allspice, cardamom, cinnamon, lemon rind, and 2 tbsp (30ml) su...
- 4 cups (1L) white cranberry cocktail
- 1 bottle (750ml) white wine
- 6 whole allspice or cloves
- 4 cardamom pods, cracked
- 2 sticks cinnamon
- 1 strip each lemon, orange rind
- Granulated sugar
Pork and Sweet Potato Skillet
By EdieK
In bowl, stir together pork, soy sauce, thyme, ginger, pepper, allspice and cayenne; let stand for 5 minutes
- 1 lb pork tenderloins , trimmed and cut in 1-inch (2.5 cm) cubes
- 1 tbsp sodium-reduced soy sauce
- 1 tsp dried thyme
- 1/2 tsp ground ginger
- 1/4 tsp pepper
- 1 pinch allspice
- 1 pinch cayenne pepper
- 2 tbsp vegetable oil
- 1 small sweet potato , (340 g) peeled, halved and cut in 1/4-inch (5 mm) thick slices
- 1 onion , diced
- 2 cloves garlic , minced
Pork Chops With Sweet Onions in Root Beer
By EdieK
1. Heat the oil in a large, shallow braising pan or skillet over medium-high heat
- 2 teaspoons olive oil
- Four 5- to 6-ounce bone-in pork chops, trimmed of excess fat
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1 large sweet onion, cut in half, then into thin slices
- 11/2 cups root beer
- 2 teaspoons Dijon-style mustard
- 1 tablespoon light or dark brown sugar, or more to taste
Roast Turkey With Herbed Stuffing
By EdieK
1. Herbed Stuffing: In large skillet, melt butter over medium heat; fry onions, celery, fennel, sage, salt, savory,...
- Herbed Stuffing:
- 10 lb turkey (4.5 kg) turkey
- Olive oil
- Salt and pepper
- 3/4 cup butter
- 2-1/2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped fennel , (or another cup of chopped celery) (250 mL)
- 4 tsp dried sage
- 1 tsp salt
- 1 tsp marjoram
- 1 tsp pepper
- 1/2 tsp dried thyme
- 14 cups cubed white bread
- 1 cup chopped fresh parsley
- Stock:
- 4-1/2 cups chicken stock
- 1-1/2 cups dry white wine or water, (approx.)
- 1 onion , chopped
- 1/2 cup sliced carrot
- 1/2 cup sliced celery
- Gravy:
- 1/4 cup all-purpose flour
- 2 tbsp butter
- 1/2 tsp salt
- 1/2 tsp pepper
Beer-basted chicken with Aged Cheddar
By EdieK
Cut the chicken breasts in half to make them less thick
- 4 chicken breasts
- 1/2 cup (125 ml) light beer
- 1/4 cup (60 ml) unsweetened apple juice
- 1 clove garlic, chopped
- 1 tbsp (15 ml) chopped fresh rosemary or 1 tsp (5 ml) dried rosemary
- Salt and freshly ground pepper
- 4 oz (120 g) Canadian Aged Cheddar, thinly sliced
Sweet Potato Frites
By EdieK
Scrub potatoes. Cut each in half lengthwise; cut each half into 3 wedges
- 4 sweet potatosweet potatoes
- 1 tbsp tbsp(15 mL) (15 mL) vegetable oil
- 1 tsp tsp(5 mL) (5 mL) dried thyme
- 1/4 tsp tsp(1 mL) (1 mL) salt
- 1/4 tsp tsp(1 mL) (1 mL) pepper
Old-Fashioned Gingerbread
By EdieK
This recipe smells wonderful baking in my crock pot
- 1/2 cup butter or margarine
- 1/2 cup
- sugar
- 1 egg
- 1 cup light molasses
- 2 1/2 cups flour
- 1 1/2 tsp baking soda
- 1 tsp
- cinnamon
- 2 tsp ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 cup hot water
Grilled Vegetable Quesadillas
By EdieK
Fresh and fast from the barbecue
- 1 whole pepper (green, red, orange or yellow), seeded & halved
- 4 whole Ontario mushrooms (mixed varieties), button size, halved
- 1 small heirloom tomato, halved
- 1 small onion, peeled & halved
- Olive oil for basting
- Salt and pepper to taste
- 2 cloves garlic, peeled & minced
- 4 oz Ontario old cheddar (white & orange), grated
- 4 flatbread tortillas
Best-Ever Salsa
By EdieK
Why buy when salsa's easily mad from scratch?
- 2 1/2 cups chopped Roma tomatoes, seed & pulp removed
- 1/2 cup finely chopped red onion
- 1 fresh jalapeno pepper
- 2 tsp fresh lime juice
- 2 Tbsp extra-virgin olive oil
- 1/4 cup fresh cilantro, chopped1/2 tsp kosher salt
Roasted Chicken on a Bed of Winter Vegetables
By EdieK
Preheat the oven to 425°F
- 3 1/2 lb broiler-fryer
- 1 lemon, sliced
- 1 medium onion, peeled and quartered
- 3 thyme sprigs
- kosher or coarse salt and freshly ground black pepper to taste
- 3 medium leeks, white part only, washed carefully and thinly sliced
- 2 carrots, peeled and cut into thin sticks or rounds
- 6 red potatoes, quartered
- 4 medium parsnips, or 6 medium turnips, or 2 medium rutabaga, peeled and cut into thin sticks (or any combination of these vegetables, enough to yield 6 cups)
- 12 oz (1 1/2 cups) dry white wine
- 1 14-ounce can chicken broth