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Recipes
Slow Cooker Mole-Style Pulled Pork from Campbell's Kitchen
By EdieK
Authentic mole flavors, like cinnamon, cumin and chocolate (yes, chocolate!), join forces with convenient Campbell'...
- 1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
- 1/4 cup water
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 boneless pork shoulder roast (3 1/2 to 4 1/2 pounds)
- 2 tablespoons semi-sweet chocolate pieces
- 12 flour tortillas (8-inch), warmed
- 6 diced plum tomatoes, seeded and chopped
- 1/4 cup chopped fresh cilantro leaves, chopped
Four-Grain Bread Recipe
By EdieK
By: John Reed "My grandkids really like this hearty and satisfying bread-machine recipe
- 1 1/2 * 1 1/2 cups water (70 to 80 degrees F)
- 1/2 * 1/2 cup honey
- 1 1/2 * 1 1/2 teaspoons salt
- 2 * 2 cups bread flour
- 1 * 1 cup whole wheat flour
- 3/4 * 3/4 cup rye flour
- 3/4 * 3/4 cup cornmeal
- 2 1/4 * 2 1/4 teaspoons active dry yeast
Pumpkin Bran Muffins
By EdieK
1. In medium bowl, mix together flour, 125 mL (1/2 cup) sugar, baking powder, salt, cinnamon and nutmeg
- 300 ml or 1 1/4 cups all-purpose flour
- 125 ml or 1/2 cup granulated sugar
- 15 ml or 1 tbsp baking powder
- 1 ml or 1/4 tsp salt
- 5 ml or 1 tsp ground cinnamon
- 2 ml or 1/2 tsp ground nutmeg
- 300 ml or 1 1/4 cups All-Bran Original* cereal
- All-Bran Buds* cereal
- 250 ml or 1 cup 2% milk
- 1 egg (or 2 egg whites)
- 50 ml or 1/4 cup vegetable oil
- 250 ml or 1 cup canned pumpkin
- 175 ml or 3/4 cup raisins, optional
- 7 ml or 1 1/2 tsp granulated sugar
Spicy Pork Chops
By EdieK
To Make: Rub both sides of each pork chop with taco seasoning
- 1 lb lean center-loin pork chops (about 3/4” thick)
- 2 tbsp taco seasoning
- 2 tsp canola oil
- 1 cup chunky-style salsa
- 1/3 cup peach preserves
M'm! M'm! Good! Shrimp and Asparagus Linguine
By EdieK
Prep : 10 minutes Cook Time : 25 minutes Serves 1
- 8 oz (250 g)
- linguine noodles, broken in half
- 2 cups (500 mL)
- asparagus cut into 1" (2.5 cm) pieces
- 2 tbsp (30 mL)
- olive oil
- 1 cup (250 mL)
- yellow pepper strips
- 3 3
- cloves garlic, minced
- 2 tbsp (30 mL)
- chopped fresh basil
- 1 cup (250 mL)
- CAMPBELL’S® Organic Free Range Chicken Broth
- 1/2 lb (250 g)
- large, cooked, peeled and de-veined shrimps
- 1/2 tsp (2 mL)
- hot pepper sauce or to taste
- 1/4 tsp (1 mL)
- cracked black pepper
Maple-Butter Roasted Chicken
By EdieK
Sweet and buttery, this simple and succulent roasted chicken is a perfect recipe for a cold, wintry day
- 1 stick(s) unsalted butter, at room temperature
- 3 tablespoon(s) maple syrup
- 1 tablespoon(s) chopped fresh thyme
- 1 bunch(es) thyme sprigs
- 1 (3 1/2- to 4-pound) chicken
- 1 lemon, quartered
- 1 tablespoon(s) salt
- 1 tablespoon(s) freshly ground pepper
Grilled Orange Chicken
By EdieK
Marinade chicken breasts in fresh orange juice with a hint of lime, then grill them on the George Foreman Grill? Yu...
- 3 chopped orange segments
- 1/4 cup orange juice (no pulp)
- 1/4 cup extra virgin olive oil
- 2 tsp lime juice
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 lb boneless skinless chicken breasts
Oven-roasted asparagus
By EdieK
This mixture works well on many vegetables, like bell peppers, zucchini and onions
- 24 * 24 asparagus stalks, trimmed
- 1 * 1 tbsp (15 mL) olive oil
- 1 * 1 tbsp (15 mL) lemon juice
- 1/8 * 1/8 tsp (0.5 mL) ground cumin
- 1/8 * 1/8 tsp (0.5 mL) grated lemon rind
- 1/8 * 1/8 tsp (0.5 mL) black pepper
Sautéed Trout with Oranges and Dill
By EdieK
Today moist trout is farmed, making the flesh quite pink in colour
- 2 tbsp (25 mL) vegetable oil
- 1 tbsp (15 mL) butter
- ½ cup (125 mL) cornmeal
- 4 trout fillets, 4 oz (125 g) each
- Salt and freshly ground pepper
- Sauce
- ½ cup (125 mL) orange juice
- ¼ cup (50 mL) dry white wine
- ¼ cup (50 mL) butter
- 2 tbsp (25 mL) chopped fresh dill
Apricot-Glazed Spiral Ham
By EdieK
Place ham, flat side down, on rack in roasting pan; pour in 2 cups (500 mL) water
- 9 lb fully cooked spiral-cut ham
- 1 cup pear juice pear nectar
- 2/3 cup apricot jam 2/3 2/3cup cup(150 mL) (150 mL) apricot jam
- 1/3 cup packed brown sugar
- 1 tbsp dry mustard
- 1 tbsp cider vinegar
- 1 tsp ground ginger
- 1/4 tsp ground allspice