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Recipes
Sticky Glazed Grilled Chicken With Cucumber Salad
By EdieK
In large bowl, combine honey, lime juice, tamari sauce, sesame oil, garlic and ginger; remove 3 tbsp and set aside
- Cucumber Salad:
- 1 tbsp (15 mL) sesame oil
- 2 cloves garlic, minced
- 2 tsp (10 mL) grated fresh ginger
- 8 boneless skinless chicken thighs
- 1 tbsp (15 mL) toasted sesame seeds
- 1/3 cup (75 mL) rice vinegar
- 2 tsp (10 mL) liquid honey
- 1 tsp (5 mL) sesame oil
- 1/4 tsp (1 mL) hot pepper flakes
- 1/4 tsp (1 mL) salt
- 1 English cucumber, thinly sliced diagonally
- 2 green onions, thinly sliced
Best-Ever Spaghetti Sauce
By EdieK
This is the most delicious, quickly prepared meat sauce you'll ever make
- 1 lb (450 g) lean ground beef
- 3 cups (750 mL) sliced mushrooms
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 tbsp (15 mL) dried Italian herb seasoning*
- 1/4 tsp (1 mL) dried red pepper flakes
- 1-1/2 cups (375 mL) milk
- 1 can (28 oz /796 mL) diced tomatoes
- 1 can (5 1/2 oz /156 mL) tomato paste
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) pepper
- 1/2 cup (125 mL) freshly grated Canadian Parmesan cheese
Classic Carrot Bran Muffins
By EdieK
1. Combine flour, baking powder, cinnamon, nutmeg, soda and salt
- 300 ml 1 1/4 cup all-purpose flour
- 7 ml 1 1/2 tsp baking powder
- 5 ml 1 tsp ground cinnamon
- 2 ml 1/2 tsp ground nutmeg
- 2 ml 1/2 tsp baking soda
- 1 ml 1/4 tsp salt
- 375 ml or 1 1/2 cup Cereal All-Bran* Original cereal
- 300 ml or 1 1/4 cup milk
- 50 ml or 1/4 cup vegetable oil
- 75 ml or 1/3 cup molasses
- 1 egg
- 250 ml or 1 cup grated carrot
- 125 ml or 1/2 cup raisins
Sweet Potato Perogies By Adell Shneer and The Test Kitchen
By EdieK
Inspired by Italian squash ravioli, this nontraditional filling has a sweet, velvety flavour that is especially goo...
- 1 lb sweet potatoes , peeled and cubed1 1lb lb(454 g) (454 g) sweet potatosweet potatoes, peeled and cubed
- 1/3 cup grated parmesan cheese 1/3 1/3cup cup(75 mL) (75 mL) grated parmesan cheese
- 2 tbsp unsalted butter 2 2tbsp tbsp(25 mL) (25 mL) unsalted butter
- 2 tbsp finely chopped fresh sage leaves 2 2tbsp tbsp(25 mL) (25 mL) finely chopped fresh sage leaffresh sage leaves
- 1/4 tsp salt 1/4 1/4tsp tsp(1 mL) (1 mL) salt
- 1/4 tsp pepper 1/4 1/4tsp tsp(1 mL) (1 mL) pepper
- Savoury Perogy Dough recipe Savoury Perogy Dough recipe
Taco Ground Beef Salad
By EdieK
A tasty salad version of the traditional taco-in-the-shell, this recipe makes a great lunch to get kids through the...
- 1 tbsp (15 mL) vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp (10 mL) Cajun spice
- ½ tsp (2 mL) EACH salt and pepper
- 1 lb (500 g) Extra Lean/Lean Ground Beef Sirloin or Extra Lean/Lean Ground Beef
- ½ cup(s) (125 mL) olive oil
- ¼ cup(s) (50 mL) lime juice
- 2 tbsp (30 mL) salsa
- 1 tsp (5 mL) grated lime zest
- 4 cup(s) (1 L) shredded lettuce
- 2 cup(s) (500 mL) crumbled corn chips
- 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
- 1 tomato, chopped
- 1 cup(s) (250 mL) shredded Cheddar cheese
- 1 avocado, diced
- ¼ cup(s) (50 mL) sour cream
- 2 green onions, thinly sliced
Grilled Scallops with Almond-Arugula Pesto
By EdieK
1. Pesto. In bowl of food processor, add almonds, arugula, basil and garlic
- Pesto
- 1/3 cup sliced almonds
- 2 cups arugula
- 1 cup basil leaves
- 2 cloves garlic
- 1/2 cup olive oil
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Squash and Scallops
- 1 pound zucchini, coarsely shredded
- 1 pound summer squash, coarsely shredded
- 1 1/2 pounds sea scallops
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Hurricane Punch
By EdieK
1. Stir together all ingredients
- 1/2 (64-ounce) bottle red fruit punch
- 1/2 (12-ounce) can frozen limeade concentrate, thawed
- 1 (6-ounce) can frozen orange juice concentrate, thawed
- 1 2/3 cups light rum
- 1 2/3 cups dark rum
Standing Rib Roast Recipe
By EdieK
Christmas Standing Rib Roast Thanksgiving is a holiday in which turkey really shines
- 1 bone-in rib roast
- Canola oil
- Sea salt
- Freshly ground pepper
M'm! M'm! Good! Chicken Pot Pie
By EdieK
1. Combine soup, chicken, vegetables and potato; spread in empty pie plate
- 1 can (284 mL)
- CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
- 2 cups (500 mL)
- cubed, cooked chicken
- 1 cup (250 mL)
- fresh (cut up, cooked) or frozen vegetable mixture, thawed (e.g. peas, carrots, celery, mushrooms)
- 1 1
- medium potato, diced, cooked without salt
- 1 1
- frozen uncooked pastry shell (9" / 23 cm), thawed 15 minutes
Turkey & Mozzarella Stuffed Veggies
By EdieK
In skillet, melt butter over high heat, and sauté onion and garlic 2 minutes
- 1 tbsp (15 ml) butter
- 1/4 cup (60 ml) onion, chopped
- 1 clove garlic, chopped
- 3/4 cup (180 ml) fresh spinach, chopped
- 2/3 cup (160 ml) turkey stuffing leftovers (or a mixture of cooked sausage meat and bread crumbs)
- 1 cup (250 ml) turkey, cooked and diced
- 1/2 cup (125 ml) tomato or vegetable juice
- 6 medium size tomatoes, tops removed and emptied or 3 peppers cut in half and emptied or 3 zucchinis cut in half, lengthwise, and emptied
- 3/4 cup (180 ml) Mozzarella, grated