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Recipes
Hot Dog Relish
By eveweb
Put through grinder. Sprinkle with 2 tbsp salt
- 14 large cucumbers (remove seeds not skin)
- 10 large onions
- 4 green peppers
- 2 red peppers
Chicken, Broccoli, and Lemon Stir-Fry
By eveweb
This dish uses a whole lemon, including the rind, which softens during cooking
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1/4 to 1/2 teaspoon crushed red pepper
- 1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch-thick slices
- 2 tablespoons canola oil
- 1 1/2 pounds broccoli, stems peeled and sliced 1/4 inch thick, florets separated
- 1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed
- 2 teaspoons cornstarch, dissolved in 1 tablespoon water
- 2 tablespoons toasted sesame seeds
Lemon Meringue Bars
By eveweb
Preheat oven to 350. Make crust: Put butter, flour, confectioners sugar, 2 teaspoons lemon zest, and the salt in th...
- 2 sticks (16 tablespoons) unsalted butter, softened
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- 1/4 cup plus 3 tablespoons confectioners sugar
- 2 tablespoons plus 1 teaspoon freshly grated lemon zest
- 1/4 teaspoon coarse salt
- 6 large eggs, plus 4 large egg whites
- 2 1/4 cups plus 2 tablespoons granulated sugar
- 3/4 cup plus 3 tablespoons fresh lemon juice
Homemade Marshmallows
By eveweb
Brush a 9-by-13-inch glass baking dish with oil
- Vegetable oil, for brushing
- 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
- 3 cups granulated sugar
- 1 1/4 cups light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 1/2 cups confectioners' sugar
Stained Glass Christmas Cake
By eveweb
1. Preheat the oven to 350F (180C) and lightly toast the nuts, about 7 minutes
- 1 cups (300 mL) pecan halves
- 1 cup (250 mL) brazil nuts
- cup (175 mL) crystallized ginger chunks
- cup (175 mL) crystallized cherries
- cup (175 mL) crystallized green cherries or pineapple
- cup (175 mL) candied citrus peel (recipe follows)
- Butter
- 3 eggs
- cup (125 mL) packed brown sugar
- 2 tbsp (25 mL) bourbon
- 1 tsp (5 mL) vanilla extract
- cup (175 mL) all-purpose flour
- tsp (2 mL) baking powder
- tsp (2 mL) ground allspice
- tsp (1 mL) ground ginger
- tsp (1 mL) cinnamon
- Pinch salt
Apple Streusel Cheesecake with Spiced Caramel
By eveweb
Topped with a spiced brown sugar caramel with a touch of chili-heat, this cheesecake is perfect cool weather fare
- SPICED CARAMEL
- 1 cup (250 mL) packed light brown sugar
- 1/2 cup (125 mL) whipping cream
- 1/4 tsp (1 mL) salt
- 1/2 tsp (2 mL) ground cinnamon
- 1/2 tsp (2 mL) ground ginger
- Pinch ground cardamom
- Pinch cayenne
- 3 tbsp (45 mL) unsalted butter
- CRUST
- 1/4 cup (60 mL) sugar
- 3/4 cup (175 mL) flour
- 1/2 cup (125 mL) ginger snap cookie crumbs
- 1/2 cup (125 mL) butter, softened
- FILLING
- 2 pkgs (250 g each) block cream cheese at room temperature
- 1/2 cup (125 mL) sugar
- 1 tbsp (15 mL) vanilla extract
- 2 eggs
- 1/2 cup (125 mL) apple sauce
- APPLE STREUSEL TOPPING
- 1/3 cup (80 mL) light brown sugar
- 1/3 cup (80 mL) flour
- 1/2 cup (125 mL) rolled oats
- 1/4 cup (60 mL) chopped, roasted almonds
- 1/4 tsp (1 mL) salt
- 6 tbsp (90 mL) unsalted butter, softened, cut into chunks
- 2 Granny Smith apples, peeled, cored and chopped into 1/2 inch (1 cm) dice
Spiced Lemon Cake
By eveweb
Cardamom lends a flowery note to this lemon cake, made with the zest and juice of 2 lemons
- 1 stick unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour, plus more for pan
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 tablespoon finely grated lemon zest plus 6 tablespoons fresh lemon juice (from 2 lemons)
- 3/4 teaspoon ground cardamom
- 2 large eggs
- 1/2 cup sour cream
- 1 1/2 cups confectioners' sugar
Chocolate Peanut Butter Shortbread Squares
By eveweb
The milk-chocolate topping of these cookies looks like the result of masterful piping, but it's actually a cinch to...
- Vegetable oil cooking spray
- 2 cups all-purpose flour
- 1 1/4 teaspoons coarse salt
- 8 ounces (2 sticks) unsalted butter, softened
- 3/4 cup packed light-brown sugar
- 12 ounces milk chocolate, melted
- 1 cup creamy peanut butter
Mediterranean Vegetable Bean Soup
By eveweb
Roasted fall vegetables and fresh herbs are dressed up with Mediterranean flair in this rich-tasting soup
- 12 plum tomatoes (3 lbs/1.5 kg), chopped
- 2 sweet red peppers, chopped
- 1 small eggplant, about 1 lb (500 g), peeled and cut into 1/2-inch (1-cm) cubes
- 1 large onion, coarsely chopped
- Salt and freshly ground pepper
- 1/4 cup (60 mL) olive oil
- 6 cloves garlic, peeled
- 1 tbsp (15 mL) chopped fresh oregano
- 2 tsp (10 mL) chopped fresh thyme
- 1/2 tsp (2 mL) chopped fresh rosemary
- 4 cups (1 L) water
- 1 can (540 mL) white pea (navy) or kidney beans, drained and rinsed
- 1/2 cup (125 mL) crumbled feta cheese
Lemon Filling
By eveweb
Sift sugar, cornstarch, and salt into a medium saucepan
- 1 1/2 cups sugar
- 6 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup freshly squeezed lemon juice
- 3 large egg yolks, well beaten
- 2 tablespoons unsalted butter
- 2 teaspoons grated lemon peel